It seems as though everyone gets really stressed around the holidays. Stressed about everything from table setting to dessert. And I agree that the holidays can be overwhelming. Especially if you are like me and MUST get your morning run in (or Turkey Trot for that matter) on the big meal day. Since working out is part of my every day routine, I make sure ALL of my recipes are quick and easy – not just the holiday specific ones. Seriously, who has time to slave in the kitchen all day and possibly miss a Turkey Trot! Thanksgiving marks the “anniversary” of my decision to not eat meat anymore (chicken, turkey or red meat). It also marks the anniversary of when I fell in love with running. I remember being at the start line of my longest race ever – a 5 mile turkey trot around Prospect Park in Brooklyn. It was the longest distance I had ever run at that point and I didn’t think I would be able to make it. I remember I didn’t even have the proper gear in the weeks before the race. I had to go out and buy leggings and sneakers and I borrowed an oversized cotton sweatshirt from my best friend who would toe the line with me. We were both equally nervous but also so excited. My goal was to run the full distance and not walk at all. And I did it with pride! I remember watching all the heads bop up and down as the gun went off. Everyone from young children to grandparents had come together to get their run in before a day full of eating and relaxing. I never felt that supported or “in my element” than I did in that moment. It was as if everything clicked inside of me and I felt alive.From that year on I never missed the Turkey Trot. And every year I crossed the line setting a new PR. I never walked away with the famous Apple Pie that the winner receives but that is totally okay – spare me the sugar please! So whenever Thanksgiving roles around I truly am thankful for finding my place and falling in love with this crazy thing called running.The number one question I get asked when I tell people I don’t eat turkey on thanksgiving is–then what DO you eat?!? I have to admit that at first I found it a challenge, not only on holidays, but also especially when eating out in restaurants. But most of the time there are great side dish vegetables, sweet potatoes and salad! The best part about eating home on the holidays is that I get to cook!I wanted to test out this recipe ahead of time so you can all enjoy it on your Thanksgiving table in a few weeks. I chose to get Wild Caught Salmon from Wholefoods Market right here in Brooklyn. The fish is always fresh and flavorful. A lot of people aren’t aware that turkeys are one of the most dirty animals and are usually loaded with hormones. So if you do choose to eat turkey be sure to get it organic. But be forewarned – it may cost you a pretty penny. And why is that? Because they are hard to find. Furthermore, if you do buy an organic turkey don’t expect it to be the same size as a “normal” turkey. It will look like a small chicken because it hasn’t been fed all the hormones to plump it up.
While I was at Wholefoods Market testing this recipe I picked up some of their veggie sides. You can pre-order these sides and add them to your holiday meal. Seriously, no one will even know! This way all you have to do is make my main dish recipe and then serve it with these sides and you’re good to go! No reason not to show up at the start line for your town’s Turkey Trot! I went with Roasted Brussel Sprouts, Roasted Harvest Vegetables and Green Beans With Shallots–all vegan and so tasty. Here is a full list of sides to choose from: http://shop.wfm.com/
I wanted to make Salmon but it also had to go with the holiday themed meal. So I came up with this Apricot Glazed Pistachio Crusted Salmon. It is so spot on. Crunchy,crispy and flaky top with a sweet apricot mustard coating. I tested the recipe out with the sides and all! It not only took me minutes to prepare but everyone’s bellies were full of healthy nourishing food when we were done. And we topped off our meal with my secretly healthy Chocolate Hazelnut Truffles. So yes, it can be done and it can be done in minutes and, more importantly, healthy!Recipe: preheat oven 350 degrees
- 4- 4-6 oz wild salmon fillet
- 3 tablespoons of spicy mustard or dijon
- 2 tablespoons of no added sugar apricot jam
- 1 tablespoon of fresh lemon juice
- 1 clove crushed garlic
- 1/4-1/2 cup crushed pistachios
- 1/4 cup chopped dried apricots (I used a food processor to get it finely chopped)
- On a large baking tray place parchment paper and spray with non-stick spray. Place salmon pieces on this tray.
- In a small mixing bowl combine all ingredients in the glaze–mustard, jam, lemon juice and garlic. Mix to combine until everything is smooth.
- Using around a tablespoon for each salmon piece, place the glaze over the salmon, spreading it with a knife.
- Once salmon is glazed, combine pistachios and apricots in a small bowl. Then sprinkle on top of each piece of salmon.
- Cook time depends on how big your salmon pieces are. Place in the oven for about 20 minutes at 350 degrees. Then turn the oven to 400 and cook for an additional 5-7 minutes or until golden brown. Keep an eye on it so you make sure the topping doesn’t burn.