March 16, 2019

Completely forgot to take non food-related pics today; and half-failed at those. Oops.

This was the breakfast my ever-patient and long suffering DH brought my nauseous because I was actually hungry an hour before mentioning it self: a turkey bacon, egg & avocado wrap and Diet Coke. I felt 70% better halfway through the wrap, and back to rights after finishing the pop slowly. I don’t know what it is about Diet Coke, but it’s a great for combatting nausea.

One-Pan Honey Mustard Salmon


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Is there anything more satisfying than only dirtying one cooking implement for dinner while spending minimal time actually cooking?

Yes, but this is pretty dang rewarding too.

Especially if you’re a dork 🙂

This meal serves 2 with a little left over, comes together in under an hour, and can be dressed a bunch of different ways depending on what you have on hand.

For instance, you may notice some decidedly non-broccolini green stuff on my plate that isn’t in the recipe. That’s because I had a literal hand full of snow peas that needed using up, so I threw them in. Feel free to do the same, just note that if you have something like a carrot that takes forever to cook, you might want to add that in with the potatoes rather than the greens.

Also good to note: the sauce on this dish isn’t the overly sweet, sticky sauce I generally think of when I think ‘honey mustard’ (you know, like the radioactive yellow dressing from a ton of US restaurants that comes straight from Sysco central processing. Which I love in memory theory). This sauce is light and delicate with just a hint of sweet.

gluten-free, paleo, pescatarian

One-Pan Honey Mustard Salmon

Baby potatoes
Oil, salt & pepper
2 large cloves garlic
2 tsp. grainy mustard
2 tsp. honey
1 Tbsp. butter

Preheat your oven to 200c (400f) and prep a baking sheet with foil.

Arrange your baby potatoes in a single layer in one third of the pan. Sprinkle with 2 tsp. of your favorite oil, salt & pepper and toss.

Bake 20 mins.

Add your broccolini to the other third of the pan, toss with 2 tsp. oil & salt and pepper.

Bake 10 minutes.

While that is baking, mince the garlic and add with the honey, mustard & butter to a heat-proof vessel. Zap until the butter is melted and stir.

Add the salmon meat side down to the middle, sprinkle with 1 tsp. oil + salt & pepper, slather in sauce, flip and repeat.

Sprinkle any remaining sauce over everything else.

Bake 5 mins, flip, and broil if you have the ability an additional 2-3 minutes to crisp that skin up a bit.


Serves 2 for dinner with a little left over.

March 13, 2019

Almost tried to catch a shot of the big blue & yellow angel fish shaped guy I was watching cruise barnacles, but the angles and distance weren’t quite there. He was cool, though. But – so was this view.

I think the weather here has turned a corner – it was only 79f, but man did that couple degrees of heat zap my energy today. Booo, summer coming. Let’s see if we can make it to Ramadan before the outside gets miserable to be in.