It’s 2010! Two thousand ten! That means back to school after what was hopefully a nice holiday break and putting on your school lunch hat again. At our house this Christmas there were a lot more sweets and foods around than we normally have, so I’m trying to get back to the healthy foods we all love and this salmon salad is a perfect choice.

Salmon is a food you should try to give your kids at least once a week. It’s high in protein and Omega 3 fatty acids which is important for brain function and development. Even kids who say they don’t like fish tend to love salmon for it’s texture and taste.

If you don’t feel like you have extra time on your hands or money in your wallet to make a piece of fresh salmon, canned wild salmon is a great alternative. Add some diced pickle, a squeeze of lemon juice and a bit of mayonnaise and I guarantee your kids will ask for this dish on a regular basis!

Salmon Salad (2 Servings)

1 6 Oz Can Salmon (I used Wild Alaskan Pink Salmon from Trader Joes)
1 Tsp Dijon Mustard
1 Tbsp Mayonnaise
1 Tsp Lemon Juice
2 Tbsp Pickle, minced (I used kosher dill)
1 Tbsp Chives, minced

1. Combine all the ingredients in a bowl and stir to combine.
2. Spread on pita, sandwich bread or rice cakes.
3. Serve.
* We tried the recipe using 1 Tbsp of olive oil instead on the mayonnaise and it was delicious.

Every time I turn on the “cheesy” popcorn video for Kenya to watch, he just cracks up. He loves the beginning where we pop around like popcorn kernels getting popped. Even better than watching the video for this recipe though, is making this recipe itself. Kids and adults alike will empty bowl after bowl. It’s the perfect thing to make for an afternoon snack while you play board games, watch an old movie or cuddle up and read a good book.

Happy New Year! I wanted to start the year with something healthy and heartwarming, perfect for cool weather days.

Last night Kenya ate 4 servings of this recipe for dinner! That’s only 2 days after I made it! I gave it to him for lunch and dinner both days (talk about a culinary groundhog day), but he kept slurping it up so I figured “why not”? I usually don’t give him a lot of meat or pork, but this soup really calls for it to get the perfect flavor. After the ham hock finished stewing in the soup, I simply removed it, let it cool, pulled off all the fat and cut it into a tiny dice. It was luscious! Don’t worry if you want to leave it out. No biggie. It will still taste great.

Split peas are a fantastic source of protein and cook in no time compared to most dried beans. Even better, this recipe very inexpensive. The split peas were less then a dollar, I only used 1/3 of a package of the ham hock so I froze the rest and the other items I already had on hand (and you probably have them in your pantry as well). In 45 minutes I had a creamy pureed soup that everyone in the family could enjoy — even the tiniest member!

Split Pea Soup (Makes 6-8 Toddler Servings)

1 Small Onion, diced
1 Carrot, peeled and diced
1 Tbsp Olive Oil
1 Cup Split Peas, rinsed
3 Cups Water
3/4 Lb Ham hock (optional)

1. Heat the oil in a medium saucepan over low to medium heat. Saute the onions and carrot until onions are translucent, about 4 minutes.
2. Add the remaining ingredients and bring to a boil.
3. Reduce to a simmer and cover. Cook for 45 minutes.
4. Remove the ham hock and let cool.
5. Puree the soup with a handheld blender or in a blender until smooth.
6. Cut the meat off the ham hock, discarding the fat. Cut the meat into tiny pieces.
7. Serve the soup with ham mixed in or sprinkled on top.