Last week I was hellbent on buying Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck. Unfortunately, I procrastinated until the weekend and drove around to several stores with no luck. By the time I got around to ordering it, the week was over. I found some viral recipes to try instead, like these chickpea crisps, air fryer yaki onigiri (grilled rice balls) and butternut squash mac n’ cheese.
But we’re back on track now! This book has been on my list to try for months, and with all the raving reviews I’ve been hearing lately, I finally bought it. During my initial flip-through, I marked down 40 recipes to try. (40!!) The book is divided by season, which I think is brilliant. I will primarily pick from the fall/winter recipes for now, then revisit in the late spring to work through the other half.
October Book: Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck.
I made the bright and crunchy salmon (pg. 68) for lunch this weekend but made a few alterations. The recipe calls for roasted peanuts and rice krispie cereal, but in an effort to cut down on groceries, I used slivered almonds and cornflakes instead. Same but different! 🤷🏻♀️ As the name suggests, this salmon was indeed bright and crunchy.
I love jicama, so naturally, I was drawn to the jicama slaw (pg. 80). Crunchy and refreshing! This made a great weekday lunch and came together in less than ten minutes. I will definitely be making this again.
These muffins are not in the book (though I would love to consider eating three of these at one time a “salad”), but I had to share. This is a really big statement, but I really think these may be the best blueberry muffins I have ever had. They require a little extra work – creating a blueberry syrup and a crumble – but trust me, it’s all worth it in the end. I added a handful of cranberries to mine because I love how the tartness balances out the sweet.
Thanks for reading, sweeties! 🍎