I have a point, so bear with me. It’s about flaxseed.
To be honest, there are so many health tips and superfoods out there, sometimes, it backfires.
I think it can be terribly confusing as to “what’s healthy” these days and that’s part of the problem.
There are times when I wake up groggily on a Saturday and see the world posting perfectly arranged nectarines and blueberries atop a gelatinous tub of chia pudding. I immediately think, “I should be eating that! I should be eating chia!”
Like with chia, I recently felt this way about flaxseed. I hadn’t really used it much (sprinkling it on salads and that’s about it) until I kept seeing it popup as a “must-have” pantry item.
I decided to try it out and it really does have the most delightful nutty flavor. So, I used it in today’s recipe. Then, I thought to myself, “Is that flaxseed really adding anything to this recipe or is it just so you can say you used flaxseed?”
The answer was: no, it really doesn’t add much. I mean, that nice nutty flavor and obviously more nutrients, but no, it’s not necessary.
So, I rewrote the recipe and made the flaxseed optional. It’s also an expensive pantry item and not always readily accessible.
There’s one calming mantra I tell myself when I succumb to trending ingredients: “You didn’t grow up eating this stuff and look at you now – all tall and mighty!”
The truth is, is that as long as you’re eating whole, unprocessed foods (and primarily vegetables), you’re good. Healthy eating is way simpler than most people think.Healthy eating is way simpler than most people think. Click To Tweet
But what about chia? Flaxseed? Matcha? Acai? They’re all going to add even more nutrients to your diet, but don’t panic – if you already eat a well-balanced diet, you’re on the right track. If you want an extra boost, try one out – I actually really love matcha lattes right now.
Eat veggies, eat clean, drink a ton of water, but most importantly, let yourself live. If there’s one thing I’ve learned through my own health journey and being a healthy blogger is that if you don’t have those moments when you eat a bag of Pepperidge Farms soft baked chocolate chip cookies, you’ll go crazy. Or is that just me? :)
I absolutely love this recipe, mainly because it’s so easy and literally comes together within 25 minutes if you follow it exactly and are a quick prepper. This salmon burger recipe needs to be bookmarked, because it’s amazing – juicy, flavorful and made with real ingredients.
Sorry if I got a bit preachy, I just wanted to be transparent about these dang flaxseeds, after I photographed the recipe!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 8 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the burgers:
- ½ pound salmon filet, skinless, cut into cubes
- 2 teaspoons dijon mustard
- salt and pepper, to taste
- 1 small garlic clove, minced
- ¼ teaspoon grated lemon zest
- 1 tablespoon minced parsley
- 1 teaspoon lemon juice
- ¼ diced scallions
- For the salad:
- 2 kohlrabis, peeled
- 1 tablespoon ground flax seeds (optional)
- For the dressing
- ¼ cup raw cashews, soaked for at least 30 minutes and drained
- ¼ cup unsweetened cashew (or almond) milk
- 1 garlic clove, chopped
- ½ tablespoon freshly squeezed lemon juice
- ½ teaspoon dijon mustard
- salt and pepper, to taste
- Place all of the ingredients for the dressing into a food processor or blender and pulse until creamy. Taste and adjust to your preferences.
- Slice the kohlrabi halfway through (don’t slice farther than the center) and then spiralize with Blade C.
- In a medium mixing bowl, add in the kohlrabi noodles. Pour in ¾ of the dressing and toss to combine thoroughly. Set aside in the refrigerator, along with the rest of the dressing (place in a small bowl.)
- Wipe out and clean the used food processor (or blender.) Then, place in all of the ingredients but the green onions for the salmon burgers. Pulse until the burger mix is formed (no large chunks of salmon left.) Don’t overpulse and make the salmon pastey. Empty the salmon mix into a medium bowl and stir in the green onions. Form two patties.
- Place a large skillet over medium-high heat and add in the olive oil. Once oil heats, add in the salmon burgers, season the tops with salt and pepper and let cook 2-3 minutes per side.
- While salmon burgers cook, plate the kohlrabi noodles into two bowls and top each with flaxseed (optional).
- When burgers are done, place atop the kohlrabi bowls and then drizzle each with leftover reserved Caesar dressing.