Snack Review: Fishpeople Salmon Jerky

If you had told me a few weeks ago that my new go-to snack would be dried Alaskan salmon, I would have thought the idea was…well…pretty fishy. I don’t usually think of seafood as snack food. (I did, however, just learn that whale milk ice cream is gaining popularity. Apparently it’s almost 50% fat and tastes like “a mixture of fish, liver, milk of magnesia, and castor oil,” so…maybe this is a thing now?)

Here’s the deal, though: As a freelance health and nutrition writer, I often get, ahem, interesting emails from PR people for various companies, asking me to try out their products so I can write about them. I’ve been offered all sorts of intriguing and off-the-wall stuff, from athletic wear to “designer” turmeric to plant-based sports drinks. I got a free tote bag and water bottle from Morton’s salt. (Yes, featuring the iconic umbrella-carrying salt girl.) I’ve been offered free online yoga subscriptions and services to cure headaches. And I was recently given a pre-screening of a new movie made by the guy who played Toby on The Office, and asked to interview him. Sometimes it’s a pretty sweet deal!

It’s hard to know when to say yes and when to say I’ll pass on these many products. But sometimes something comes along that sounds genuinely compelling, and this salmon jerky by Fishpeople was one of them.

First, let me just say that I dig the name “Fishpeople” and the company’s rather eccentric, stuff-of-Grimms-fairytales logo (pictured above) of a man/fish creature carrying a fork–or is it a trident? Is he a person? Or a fish? Is he going to eat people? Or fish? The world may never know.

When I tore into my first bag of jerky, I was excited, since I love salmon, but wan’t sure what to expect. I mean, I’ve had plenty of smoked salmon (which I also adore) and lots of beef jerky (I went through a jerky phase in high school, I confess), but what does fish look and taste like when you put it through the drying process?

I had my choice between Original flavor, Ancho Chili + Lime, Rainbow Peppercorn, and Lemon Zest + Herb. I decided to start with Original. Admittedly, the smell upon first opening the bag was a bit overpowering, even for someone who really likes salmon, but I wasn’t going to let that stop me. I tried the bits of dried fish and was pleased to discover they were extremely tasty! Chewy, certainly, but not nearly as tough as beef jerky, and with a slightly sweetness that complements the fish’s natural flavor.

I’ve now worked my way through the various bags of jerky and enjoyed them all. (Rainbow Peppercorn is by far and away my favorite.) I’ve sprinkled them on salad for an easy protein topping and snacked on them before bedtime. I even think you wouldn’t be remiss adding them to a sandwich, perhaps to make a salmon BLT.

Although–as mentioned–I wouldn’t normally think of eating dried fish for a snack, I’m really coming around to the idea. I mean, who says we have to eat any certain type of food at any meal? My 9-year-old likes to eat meatball sandwiches for breakfast, and sometimes I think he’s better off with that than a bowl of super sugary cereal in the mornings. So maybe salmon as my bedtime snack isn’t such a bad idea (as long as I brush my teeth before snuggling in next to my husband).

I say this especially because so many packaged snacks are high-calorie and packed with garbage. Dried salmon, on the other hand, is extremely low-calorie (each Fishpeople bag contains two 90-calorie servings), full of omega-3 fats (the kind with evidence-based links to brain health), and high protein (not that we need a TON of protein, but 12 grams per serving is a nice boost). Plus, they contain far less sugar than the average granola bar or yogurt I’d usually reach for.

Though the PR person I’d emailed with had emphasized portability as one of salmon jerky’s main selling points, I just don’t think I’m quite hipster enough to, you know, stash a bag of dried salmon to munch on during my flight to Coachella. But for an at-home snack my future self will thank me for? One that’s good for me and is actually really tasty? Yes, I’ll gladly grab some salmon jerky any day.

You can find Fishpeople’s products on their website, or on Amazon.

Thai Peanut Chicken Pasta

I’ll level with you. Although this recipe calls itself “Thai” Peanut Chicken Pasta, I’m really no expert on determining what defines Thai food. I’ve never been to Thailand, and my experience with Thai cuisine has been limited to a few very tame menu choices at a local chain of Thai restaurants. For all I know, people in Thailand don’t even eat chicken. Or pasta. Or peanuts. (In fact, according to the Internet, peanuts are more of an Indonesian ingredient.)

You’ve probably heard how, when Asian people come to the U.S., our “Asian” food is unrecognizable to them. I can attest that the two times I’ve eaten truly authentic Chinese food, it was NOT your run-of-the-mill sweet and sour pork. We’re talking beef tendon, tilapia peppercorn soup, and basically a real-life version of this scene from A Christmas Story. Truth be told, probably the only reason I finished was to not be rude to my gracious hosts.

So, again, an Asian food expert I am not.

What I do know, though, is that this recipe is a winner of a chicken dinner. With whole grains for fiber, chicken for protein, carrots and cabbage for veggies, and a sweet peanut sauce, it’s the whole package. It came to the rescue this past Monday night when our family was running around like crazy with various busy-busy December activities. A one-dish meal that gets on the table in 30 minutes? Exactly what I need this time of year–don’t you?

So whether it’s truly Thai or just truly tasty (and easy and quick), I’m a fan. I think you will be, too.


Print Recipe
Thai Peanut Chicken Pasta
An Asian-inspired one-dish meal perfect for busy weeknights, this recipe boasts whole grains, veggies, and chicken in a tasty peanut sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Prep Time 15 minutes
Cook Time 15 minutes
Servings
Instructions
  1. Cook pasta according to package directions.
  2. While pasta cooks, make the peanut sauce: In a small bowl, whisk together garlic, honey, peanut butter, soy sauce, rice vinegar, and ginger.
  3. Drain pasta and toss with 1 Tbsp. sesame oil to keep from sticking. Set aside.
  4. Wipe out pasta pan and heat the other 1 Tbsp. sesame oil on medium heat. Add carrots and saute until tender, about 5 minutes. Add cabbage and green onions and saute another minute or two until the cabbage begins to soften.
  5. Add the pasta back to the pan, along with the chicken and peanut sauce. Stir well to combine and continue cooking on low until heated through.
  6. Garnish with additional green onion slices, peanut pieces, and/or sesame seeds. Serve immediately.
Recipe Notes

Adapted from Dinner, Then Dessert.

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Maple Pumpkin Pots de Creme

 

Who’s ready for Thanksgiving? Know what you’re making? Need a last-minute dessert? These Maple Pumpkin Pots de Creme could be the impressive after-dinner sweet your gathering needs.

I was chatting with a friend the other day and told her all I have to do for the big day is provide a salad for my husband’s family’s get-together. “How did you get off so easy?” she asked. I hadn’t thought much about it, but she’s right: since I don’t host Thanksgiving, I don’t have to worry about cleaning my house, don’t have to provide a slew of side dishes, and I certainly don’t have to get up in the wee hours to put a turkey in the oven.


Still, since I so enjoy cooking–and the many delicious flavors of the holiday season–I’m actually happy to make additional dishes for Thanksgiving. Though pots de creme (a velvety, creamy pudding, if you’re not familiar with the term) is traditionally made with chocolate (recipe here if you happen to need one!), this unique boasts the flavors of pumpkin and maple syrup. It’s not unlike a crustless pumpkin pie, just creamier and richer. And it’s surprisingly simple to make, with just seven easy ingredients.

So even though I don’t technically have to make a dessert for the big feast, I don’t mind if I do!

Print Recipe
Maple Pumpkin Pots de Creme
A simple, creamy pumpkin custard sweetened with maple syrup!
Servings
ramekins
Ingredients
Servings
ramekins
Ingredients
Instructions
  1. Preheat oven to 325 degrees. In a heavy saucepan, whisk together half and half, maple syrup, and pumpkin. Bring to a simmer over medium heat.
  2. In a large bowl, combine egg yolks, cinnamon, nutmeg, and salt.
  3. Slowly add hot pumpkin mixture to egg yolk mixture, whisking constantly. For easy pouring, transfer to a large measuring cup with a pouring spout.
  4. Set out six ramekins and divide pumpkin mixture between them. Place ramekins in a 13 x 9-inch baking dish, then carefully pour hot water into the space between ramekins until it reaches halfway up their sides.
  5. Cover dish tightly with aluminum foil and bake 40-50 minutes, or until a knife inserted in the center comes out clean. Chill at least two hours before serving. Dollop with whipped cream, if desired.
Recipe Notes

Adapted from Epicurious.

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7 “Health” Topics You Won’t Find On This Blog

This week I got really angry. Like, “write a super-long, frothing-at-the-mouth Facebook rant and then delete it” angry. Like “go for a run to shake the anger and come back still feeling angry” angry. And it all had to do with what passes for “health” in this day and age.

As a freelance health writer, though I’ve been getting plenty of great work lately, I continue to stay open to new publications and previously unexplored avenues. So a couple weeks ago I responded to a call for new contributors from the health editor of a major women’s magazine. (One you’ve definitely heard of.) It seemed like a really exciting opportunity to even be considered for creating content for this magazine. I felt like if this came through for me, I really would have hit the big time.

And, in a way, the opportunity did come through: I received an email from the editor with an invitation to pitch her some story ideas. But when I read the description of what she (and the magazine) want to cover in their newly revamped Health section, that’s when my anger–and, underneath it, my sadness–began. Because every. single. item. on her list was something that stands in direct opposition to my integrity as a licensed nutritionist, or just as a thinking person who cares about the truth.

When I chose nutrition as a career, I never expected that one of the challenges I’d face would be frequent tests of my personal and professional ethics. Sure, maybe I would have predicted that some wacky supplement company might occasionally want me to sell their bogus product or that I might encounter some nutritional charlatans here and there. But to see the opinions presented as facts, the controversies for controversy’s sake, and the outright lies that major publications want to pass of as “health journalism” really grinds my gears, and it’s happening ALL the time. There is so much bad, biased, faddish, and nonsensical advice going around–and since my mission is to share evidence-based, trustworthy health information, that makes me mad.

So here’s a bit of a manifesto about what I personally (and this blog) stand for when it comes to nutrition and health. Here are 7 topics you won’t find me writing about–here or anywhere else–and why.

1. Foods to remove from your diet. These days we love to hate certain specific foods. I believe many people want an edible scapegoat to point to as the culprit behind their health problems. It’s the gluten! It’s the dairy! It’s the lectins! While it’s true that there are some things most of us probably shouldn’t be eating much of, if ever (like Flaming Hot Cheetos, let’s say), we’re all products of our overall diet and our entire environment. As a nutritionist, I find it more valuable to focus on general patterns that to demonize individual foods. Unless you have an allergy or disease that’s actually aggravated by a certain food, I don’t believe in totally ousting one thing or another.

2. Detoxes and/or cleanses. I’ve said it on this blog before, and I’ll say it again: Your body is already equipped with its own detox system. It’s called your liver and kidneys. Yep, believe it or not, your body does a pretty awesome job of filtering out toxins on a daily basis. So you really don’t need to do anything special to help it do so harder or more efficiently. If you’d like to change your diet to be healthier, that’s fantastic! (If you want to do it in the long-term, even better!) But slow and steady usually wins the race, not of a blitz of über-health followed by a return to poor nutrition.

3. Fad diets. The only time I’m interested in writing about fad diets is when I get to expose them. (Which I’m all too happy to do!) Though I don’t believe in a one-size-fits-all approach, I myself subscribe to a mostly Mediterranean diet and feel confident that a lot of basic nutrition advice can be applied to most people. Eat vegetables, fruits, whole grains, and lean meats, and not too much sugar. Is it exciting? Nope. Is it good for you? I believe it is.

4. Nutrition buzzwords: Mmm…adaptogens. Yes, they’re a real thing, and no, I don’t care to focus on them. See “fad diets” above.

5. Celebrity trends. Just because someone’s butt looks amazing on TV or they have a million Twitter followers doesn’t mean their health habits are something we should emulate. So what if Kim Kardashian dropped 20 pounds by eating baby seahorse heads? That doesn’t make it a good idea. Reliable health information comes from professional, (and usually credentialed) sources.

6. Fat positivity. I absolutely think that practicing compassion toward ourselves and our journeys of health is a wonderful thing. But I see the body positivity/anti-fat-shaming movement often crossing a line into celebrating actually unhealthy behaviors. Healthy weight leads to better health outcomes. As a nutrition professional, I cannot, and will not, deny this.

7. Pointless complaints. I’ve literally seen a health publication asking for articles about how, because the media has given so much attention to unhealthy thinness and obesity, medium-sized women are being marginalized. Real issues of health inequality exist, I am 100% sure, but my personal mission around nutrition and health has far more to do with highlighting what we can do for our wellness than stirring up pointless unrest. Aren’t we all angry enough already?

To see some health topics I DO love to talk about, check out my Nutrition page!

Shaved Brussels Sprout Salad with Pomegranate and Chicken

Remember those Arby’s commercials that ran awhile back promoting roast beef sandwiches on the premise that they were “Good Mood Food”? These ads always drove me nuts, because even before I was a nutritionist, I could tell you that eating processed red meat on a processed white bun slathered with overly sugary barbecue sauce was not going to be put me (or anyone else) in a good mood. In fact, the opposite is true.

Basically every time I eat fast food–no matter how tasty it sounded when I was really hungry–I always end up feeling super gross afterward. It’s one big reason why, in our family, fast food restaurants have become a last-resort destination reserved primarily for road trips. In the words of my husband, “I’m so hungry I could eat at Arby’s.” (Then again, I totally get that for some families, eating out at more expensive restaurants isn’t financially feasible. We all have to make the best choices we can with the resources we have.)

Thankfully, the American people apparently also saw right through this ad campaign, naming it one of the worst of 2011. (Luv’s diapers’ “Poop! There is is!” topped this list–though I find this one kind of disgustingly charming, don’t you?) We all know that, except under certain circumstances like after a REALLY rotten day at work or a beloved cat dying, junk food leaves us full of regret, not good vibes. So thanks but no thanks on the feeble attempt at deception, Arby’s.

Healthy food, on the other hand, does actually have the power to lift our spirits. Research around the Mediterranean diet shows that this eating plan centered around fruits, vegetables, legumes, whole grains, olive oil, and seafood is linked with lower risk of depression. And I for one can say that I feel far better about myself when I’ve made healthy food choices.

That’s where this Shaved Brussels Sprouts Salad with Pomegranate and Chicken comes in. My kids and I had this for dinner the other night as an easy, light meal while my husband was out of town. Often, without my husband to feed, I go easy on myself by heating up something frozen or getting pizza. But once this salad was made, I realized it had hardly taken any time and, with its bed of greens, lean chicken, crunchy almonds, pops of juicy pomegranate, and olive oil-based dressing, I actually felt really good about eating it. Plus, I had some awesome healthy leftovers for lunch the next day. I’d say that’s the REAL Good Mood Food.

With Thanksgiving right around the corner, this shaved Brussels sprout salad could also make a nice healthy side dish (without the chicken, perhaps) for the main event. I’d love to hear how eating it makes YOU feel!

Print Recipe
Shaved Brussels Sprout Salad with Pomegranate and Chicken
A delicious, colorful salad that serves as a light dinner or hearty side dish.
Prep Time 15 minutes
Servings
as a main dish
Ingredients
For the dressing:
Prep Time 15 minutes
Servings
as a main dish
Ingredients
For the dressing:
Instructions
Make the salad:
  1. In a food processor fitted with a shredding blade, shred Brussels sprouts. (I like to leave some larger bits for textural variety.) Pour into a large serving bowl.
  2. Add diced apple, pomegranate arils, cranberries, almonds, chicken, and goat cheese to Brussels sprouts and toss to combine.
Make the dressing:
  1. In a small measuring cup, whisk together all dressing ingredients. Pour over salad and toss to combine.
Recipe Notes

Adapted from Spend With Pennies.

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