Saurkrout Archives - Strength and Sunshine

I think I drafted my schedule for classes. I think. When I went through the program GW has called Blackboard, it brings you through a run don of what is required for the specific school you in and major. The first year we have a bunch of required courses to take so I didn’t have much choice. But that’s okay. That made it a bit easier. What I did have a choice in was the language I am going to take. Say good-bye to Latin and hello to Arabic! Since I want to minor in Middle East Studies, Arabic seemed like the prime choice and I have always been intrigued by it. And if I got through 4 years of Latin, culminating in AP, I think I will be able to handle Arabic…hopefully. I will just have to get used to actually speaking another language since in Latin it is only translation of books, not speaking or conversing.

Fingers crossed! But besides that, the whole writing down a tentative schedule was so overwhelming. There were just so many numbers and words and charts. I did pick mostly early morning classes since that is my prime time. We have to bring these drafts down to orientation which I will be going to in a few weeks and then hopefully our academic advisers are supposedly supposed to help us out and guide us to a more concrete idea of what it should look like officially. Then in early July we have a schedule day to go online and register. Hopefully I will get all of my choices since I want all the earliest classes, haha!

I guess you can say the one perk to high school schedules was that you just input the class you want and then when school starts they hand you your computer generated schedule. You don’t have to deal with the time, place, etc. But that also leads to a lot less freedom. All I can do now is just wait and see what my adviser says. And then stress on the day I actually have to register. Until then…how about some salmon.

Salmon is one of my favorite fishes. It is so different than white fishes like Tilapia and Flounder. The fats in salmon just bring the taste to a whole new level. It is such a satisfying protein. And now that Wild Alaskan Kind Salmon is finally back in season for the summer, I am one happy girl! Winter salmon tastes terrible, but summer salmon…o…so good! I need to get my hands on as much of it as I can before it’s gone! But another fish I just tried last week was Trout! It was my first time making it and I am glad to say I have a new favorite! Trout is a bit heavier than Tilapia, but less so than Salmon. It is the perfect medium! Today though, lets stick to salmon talk. Salmon with dill (dill is so good on fish) and my beloved saurkrout! Two superfoods and happy tummy making foods in one! Plus this is all served with a side of roasted beets and parsnips, my favorite roots!

Dill Saurkrout Salmon

Ingredients: (serves 1, 1 fillet)

+ 1 Salmon Fillet

+ 1 Tsp Balsamic Vinegar

+ 1 TB Chopped Fresh Dill

+ 2 TB Saurkrout

+ 1/4 Tsp Garlic Powder

+ 1/4 Tsp Onion Powder

For the Beet and Parsnip Chips:

+ 1 Medium Beet (sliced)

+ 1 Large Parsnip (sliced)

+ 1/4 Tsp Garlic Powder

+ 1/4 Tsp Onion Powder

Directions:

+ Preheat oven to 400°F.

+ Rub salmon with balsamic, garlic, and onion. Then top with the dill and saurkrout.

+ Place it on a foiled and oiled baking sheet and cook for 15-20 minutes or until the salmon is done and flakes apart easily.

+ For the beet and parsnips, preheat the over to 425°F.

+ Once everything is chopped, place it on a foiled and oiled baking sheet, and toss with garlic and onion. Bake for 30 minutes, flipping halfway through.

A satisfying protein packed meal! So satisfying, the food just can’t wait to get in my stomach. Let me explain. When I was eating this…I was at my desk on my laptop (yes, bad) and I had the plate to the side on the edge of my desk, reaching over with my fork. Well I guess it tipped and just before the whole plate fell and got all over my rug, I caught it with my arm…sort of. I saved most of it, but a lot of it ended up on my clothes, in my hair, yes and some of the floor. I also has ketchup on the plate since I love ketchup on all roasted veg. The ketchup was the worst part. It was all up my arm and sleeve. So lesson learned, either pay attention to how you are reaching with your fork, or just don’t eat at your desk while on your laptop.

So tell me:

+ Did you get stressed out making your college schedule for the first time (or any time for that matter)?

+ What language did you take in college? Am I setting myself up for failure taking Arabic?!

+ Tell me you have spilled your plate all over yourself before? I can’t be the only careless one!

*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup, Gluten-Free Tuesdays!*