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Recent Eats: How Much Is Too Much?

Welcome to Recent Eats, the “how much is too much…SALMON (and tuna)!” edition.

I love salmon. We have it at least once a week for dinner and I usually cook enough so that I have leftovers to use as a salad topper. I also default to a can of salmon or tuna as a salad topper if I don’t have any chicken, turkey or hardboiled eggs on hand in the fridge.

While I was editing photos for this recent eats recap, I realized that I ate salmon and tuna four out of five days between last Friday and this Tuesday. That got me thinking…how much is too much? I’ve heard for years about the dangers of consuming too much mercury through eating certain fish so I decided to do some research.

CRM_Safe_Mercury_Fish_10-14

Good news! According to Consumer Reports, wild and Alaskan salmon (both canned and fresh) are one of the lowest-mercury choices that you can make. I think my serving sizes (usually around 5 ounces) are definitely falling within the safe range.

CRM_Fish_Mercury_Chart_10-14

Canned tuna, on the other hand, requires a bit more caution (especially albacore). Luckily, I almost always default to salmon anyway so all is good. I probably have 1-2 cans of tuna month.

pinksalmon

Let me take a moment to remind you that canned pink salmon is really good! I blogged about it in a Friday favorites post a couple of months ago. I like it much better than tuna.

I share random things like this with you because I’m interested and curious so I figure that at least some of you may be too. Anyone remember the banana ripeness post? Now THAT was mind boggling and I’m still working on stomaching eating them riper.

Moving on, some recent eats to share.

3.10chiapudding

I pack chia pudding for breakfast on mornings that I have to get ready at the studio after teaching and go straight to the gym after to train clients. I eat it while I’m getting ready.

3.10sweetpotatoeseggs

Sweet potatoes and almond butter with a side of two scrambled eggs on mornings I’m home.

Lunches have been heavy on the salad but I’m starting to burn out and am thinking about different options for next week. I think I’m going to make a big batch of quinoa/sprouted rice and start doing lunch bowls again.

3.10salmonsalad2

Salad with spinach, arugula, canned salmon, beets, tomatoes, apples, pistachios, avocado.

3.10saladsalmon

Salad with leftover salmon, beets, dried cranberries, tomatoes, almonds, strawberries and avocado.

3.10salad

Salad with canned tuna, watermelon radish, tomatoes, avocado, strawberries and sliced almonds.

3.10veggies

Over salad and made a scramble with chicken sausage, eggs, spinach, mushrooms and avocado. Topped with Sriracha with fruit on the side.

3.10avocadofries

Remember how I mentioned doing a mini Whole30 reset? Well that lasted one day and then these avocado fries came into my life. We just started serving them at the restaurant in the studio and they are AMAZING. They are so crispy on the outside and soft on the inside. We serve them with a spicy aioli and an herb aioli.

3.10beetburger

The rest of my dinner that night was a salad topped with our housemade beet burger. It’s a mix of beets, black beans and brown rice and equally as amazing as the avocado fries. I had it with our vegan coconut milk ranch that I could probably straight it’s so good.

3.10salmonasparagus

Baked salmon with asparagus and crispy potatoes. This is one of those beautiful “turn the oven on 400 and put everything in” dinners.

3.10potroastdinner

I made my favorite Three Ingredient Pot Roast in the crock pot on Monday night. I served it over Trader Joe’s frozen cauliflower rice (first time trying, it was good!) with sauteed mushrooms and roasted broccoli. This is one of my favorite easy dinners. For only having three ingredients, it’s incredibly flavorful. We both went back for seconds and have enjoyed the leftovers all week.

3.10mushrooms

I got the mushrooms and the chuck roast at the farmers market last weekend.

3.10duckconfitsalad

I met two girlfriends for dinner last night at Foxcroft Wine Co. which is one of our favorite places in Charlotte. I had this salad topped with crispy chickpeas and duck confit. It was dressed with a citrus vinaigrette. I love duck confit.

3.10chocolate

This has been a welcome addition back into the post-dinner routine.

3.10zoeystick

And this rotten thing has started bringing sticks into the house. We have a doggy door and she loves to bring things in (and take things out…I won’t even start on the list of things I’ve found in the backyard, most recently a bra…).

3.10sullieface

Sullie is still a perfect angel. 🙂

Okay, off to take these two to take these two to the park to throw the ball and then it’s back to the computer for more work. We try to take a mid-afternoon break every day to get some fresh air.

How much fish do you eat? Do you eat mostly low-mercury fish? Are you a canned tuna fan and do you limit your intake? 

What’s on heavy rotation for lunch these days? 

{ 12 comments… add one }
  • 1
    Rebecca @ Strength and Sunshine March 10, 2016, 5:44 pm

    I go for the low mercury fish and I’m still all about canned though! Canned salmon, light tuna, and sardines (sometimes mackerel) are always in the pantry!

  • 2
    Laura March 10, 2016, 10:08 pm

    I’m all about the salmon, canned or otherwise. A current favorite way to eat canned salmon is in Whole30’s no-fuss salmon cakes recipe. So good topped with homemade tarter sauce!

  • 3
    Beth Jamieson March 10, 2016, 10:33 pm

    I typically eat salmon or halibut once a week and occasionally (1 a month or so) pole caught tuna but lately I’ve been avoiding fish. I know it’s so good for you but my cousin made a comment about how polluted our oceans are and why he avoids it… Argh and then I just saw an article in the times about how some local salmon (I live in Washington) was tested positive with a bunch of drugs (anti depresents and a load others) so now I’m staying away for now But I really miss it!!!

  • 4
    Anna March 10, 2016, 10:57 pm

    That chuck roast looks amazing! I noticed in the original recipe you cooked it in a Dutch oven for 3-4 hours. How long did you cook this one in your crockpot? Low heat? Thanks for the info! Think I will be making this next week!

  • 5
    Michelle March 11, 2016, 5:40 am

    Avocado fries?!! Oh my goodness – those sound delish! I hope that you try and recreate these and share with us!!
    You are lucky it’s sticks and bras she is bringing in! My neighbor’s cat pays us daily visits for cat treats and tends to drop off some goodies for us also (ie mice or mice parts – yech!)
    I unfortunately cannot eat fish. I wish that I could because it is so good for you and convenient.

  • 6
    kiki March 11, 2016, 9:15 am

    Thank you for this! I usually send my boys to school with tuna once a week and never even thought of canned salmon (and they love salmon). I will definetly be switching this up. Great info as always Jen!

  • 7
    tara March 11, 2016, 12:45 pm

    sadly i just do not like fish. like almost any fish. i try but i choke it down so i just give up. i wish i liked it more.

  • 8
    Erin March 12, 2016, 5:31 pm

    On the lunch rotation is anything with sweet potato – you have me hooked!!

  • 9
    Nicki March 13, 2016, 3:15 pm

    I eat way less fish than I would like: 1-2 cans of tuna a month and maybe some sort of white fish and salmon 1-3 other times a month. I need to get on board with canned salmon, that would be much easier for me as a single person than buying frozen salmon (cheaper than fresh) and feeling like I’m wasting most of it!

    Also, our family dog (RIP) LOVED to dig through suitcases and laundry, find underwear and socks and TEAR through the house with them. It was always embarrassing but also hilarious!

  • 10
    Sarah March 13, 2016, 4:34 pm

    Thank you for this post! Very informative. I really like canned pink salmon too, I haven’t bought it in forever, thanks for reminding me 😉

  • 11
    Julie March 15, 2016, 5:16 pm

    I’m CRACKING UP at Zoey making use of her doggy door as she pleases! 😀

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