The grocery cart has become far to heavy for me to push. My energy levels cannot fathom getting that cart full of my weekly necessities and pushing them all across a supercenter for 45 minutes. So- I have elected my Fireman to come along with me to push the cart, pick up heavy things, and bend down to the bottom shelf to grab those diced tomatoes. My 26 week belly gets in the way far too easily for me to do all that- plus push the cart- by myself. I can surely get down to that bottom shelf to get what I need- but asking the stranger with bad shoes to give me a hand up is weird and uncomfortable. I can’t quite stand those looks of pity. It is enough for me to handle when I’m asked when I’m due and I simply say ‘December‘- and the classic saucer eyes shoot right to looking staring at my belly. I’m then obligated to explain that yes, I know I look like I’m about 35 weeks along, but I am carrying twins– a whole extra set of stuff to tote along with me. The problem with this obligatory explanation is that it unintentionally opens a door for people to get all up into my biz.. Boy or girl or both? What are their names going to be? Do twins run in your family? The best part about it all is that I get the gracious comments of ‘You look great’, and when you feel like a beached whale on any given day, I’ll take that compliment with ease.

I feel much more comfortable when I’m with my other teammate (read: my Fireman) to take on those nosey shoppers’ questions.

Since being at home on a full-time basis, there are often times when I’m home alone during the day while the Fireman works part-time, and then there are the full 24 hour stints when he is away at the fire station. I try to plan meals for myself on those days that are healthy and simple. I find that my appetite is strange and I don’t have a desire for anything at all– unless it is a bowl of frozen grapes- I could eat those all day. When you have two growing babies in your belly, you lose that ‘I’m hungry’ sensation that triggers most people to eat. I have to set some kind of reminder. So, planning my meals out when my Fireman isn’t there to remind me that it is time to eat because he is hungry is important. At this point in my pregnancy I can’t stand to be on my feet for long periods- therefore simplicity of these planned meals is a must.

Last week my Fireman was by my side to push the cart and I stopped off at the seafood counter.

Me: “One, 6-ounce, Wild King Salmon filet, please“

Fireman: What is that for?

Me: For one of my dinner meals and one of my lunch meals this week.

Fireman: You’re eating salmon without me? What the..?

Me: I have two growing babies that need the healthy fat and vital nutrients.

I blame all my ‘needs‘ these days on my two developing daughters. That includes my need for dessert.

My Fireman balked for a few more minutes about his ‘needs’, too, and then all was dropped when I made mention of the fact that I was making a salad with the salmon as my protein. He is weird about seafood in salad. I, on the other hand, could eat seafood topped salads all day. I’ve been looking for something light and refreshing, and this recipe just might have hit the nail on the head. My dinner meals have come to be lighter than the other meals throughout the day for fear of dealing with heartburn and reflux for the night’s entirety.

The joys of pregnancy.

This salad was perfect. Lightly dressed (I didn’t serve with any additional dressing on the side) and full of salty and vinegary ingredients.. perfect for what this dietitian craves on a daily basis. If you don’t like salmon this would also be just as delicious with sautéed shrimp or scallops. If you went with another type of fish, I’m not sure it would have held up as well with the orzo pasta salad mixture.

All I know is that I ate on this for two days, and my Fireman was totally missing out on this seafood salad. One of these days he’ll give in.. but for now I’ll be stingy and keep this salmon salad to myself.

Mediterranean Salmon Salad

Yield: 4 Servings

Ingredients

- 2 (6-ounce) wild salmon filets
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried oregano

Orzo Salad

- 3/4 cup uncooked whole wheat orzo pasta
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped red onion
- 1/3 cup reduced fat crumbled Feta cheese
- 1 (14-ounce) can quartered artichoke hearts (packed in water)
- 1 (14-ounce) can hearts of palm (salad cut)
- 4 cups Spring Mix blend

Greek Dressing

1/4 cup extra virgin olive oil
1/2 cup white wine vinegar
1/4 cup balsamic vinegar
2 teaspoons Italian seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
2 teaspoons grainy Dijon mustard

Instructions

Combine all ingredients for the dressing and set aside for future use.

Preheat broiler to HI. Sprinkle salmon with salt, pepper, and oregano. Place under the broiler and cook for 10-15 minutes, or until fish is cooked through and flakes easily with two forks.

While salmon bakes, cook pasta according to package directions, omitting salt and fat. Drain pasta and rinse to cool slightly. Place pasta in a large bowl, pouring 2-3 tablespoons greek dressing over top, gently tossing to combine.

To the orzo, gently combine olives, red bell pepper, onions, feta, artichoke hearts, and hearts of palm.

For serving, plate about 1 cup of Spring Mix on 4 plates. Top with about 1 cup of the orzo salad. Distribute salmon evenly over the 4 plates. If desired, serve with additional dressing on the side.

Nutritional Information:

Calories: 496; Fat: 24 g; Carbohydrate: 34 g; Fiber: 6 g; Protein: 34 g

Greek Dressing (serving size 2 tablespoons)
Calories: 69 calories; Fat: 7 g; Carbohydrate: 1 g; Fiber: 0 g; Protein: 0 g