A full day in clinic can only be described as – chaotic. You’re scheduled (often overscheduled)
and are trying to find finesse in seeing patients, writing notes, communicating with your team,
getting pages, responding to pages, and managing your results / inbox messages. All while still
coming off as a warm human rather than despondent robot.
The whole day is a messy amalgam of multitasking.
Early on, I realized I had to find pockets of my day to slow down and savor, otherwise my brain
when getting home was in such a place of distraction and disarray that all I could do was rot in
front of the TV for hours whilst scrolling on my phone. Like attracts like as they say, and my
brain was oddly craving a similar overstimulated / overwhelmed environment at home as it did at
work because that’s all it was used to.
One way I’ve dedicated time to creating a little pocket of slowing down is by creating a lunch I
know I really look forward to and enjoy.
It can often feel like you’re kind of in a trap during a full clinic day. I have an hour in between my
last patient of the morning and first patient of the afternoon, though often I’m running behind.
That spacious hour suddenly morphs into a rushed 5-10 minutes. I often feel like I can only
choose one: finishing note(s), eating lunch, or doing something to reset my brain.
What often happens is a feeble attempt to continue multitasking, ie scarfing down lunch while
trying to write notes before jumping into an afternoon of seeing patients. When I engaged in all
this rushing, however, I found I was exhausted during the afternoon, and then was bringing that
distracted energy with me into my home life.
I now use lunchtime as an absolute reset button. While I may feel pulled to finish notes and get
to all of my results, I’m a better me if I use the time to slow down, savor, and reset, even if it’s
just for 5 or 10 minutes.
And this means I want something worthy of savoring! I have never subscribed to sad desk
salads or lunches. I want things vibrant, tasty, and energizing so I have the gumption and
cognitive bandwidth to jump back into an afternoon of patient care.
Though I also don’t have a ton of time or creative energy on the weekends to be spending hours
in the kitchen. I love having a solid base and then a variety of different options to mix and match
throughout the week to prevent boredom.
The base of choice this week is Sea Cuisine’s Honey Chipotle Salmon. It’s absolutely delicious,
and has 15g of protein per serving to keep me full and satiated for an afternoon of patient care.
It’s also responsibly sourced, has no artificial flavor, and is ready in under 20 minutes.
Let’s get into the recipes!
salmon salad
- Sea Cuisine’s Honey Chipotle Salmon
- Red onion
- Cucumber
- Mango
- Romaine
- Arugula
- Balsamic honey vinaigrette
Bake Sea Cuisine’s Honey Chipotle Salmon in the oven according to package cooking
instructions. Layer with 1⁄4 cup chopped red onion, 1⁄4 cup chopped cucumbers, 1⁄4 cup mango, 1⁄2
cup chopped romaine, 1⁄2 cup chopped arugula.
Drizzle with balsamic honey vinaigrette (2 tbsp olive oil, 2 tsp balsamic vinegar, 1 tsp honey,
salt, and pepper).
salmon wrap
- Sea Cuisine’s Honey Chipotle Salmon
- Chopped broccoli
- Tahini
- Tomatoes
- Sprouts
- Wrap
- Bake Sea Cuisine’s Honey Chipotle Salmon in the oven according to package cooking
instructions. Spread tahini on wrap of choice and add chopped roasted broccoli, tomatoes, and
sprouts. Add Sea Cuisine’s Honey Chipotle Salmon. Roll and go!
salmon with side
- Sea Cuisine’s Honey Chipotle Salmon
- Sweet potatoes
- Broccoli
Bake Sea Cuisine’s Honey Chipotle Salmon in the oven according to package cooking
instructions.
Drizzle sweet potatoes and broccoli with olive oil, salt, pepper, garlic powder, and paprika. Bake
at 400F for 25 minutes, until sweet potatoes are soft. Add a little tahini on the side for dipping
sauce!
salmon bowls
- Sea Cuisine’s Honey Chipotle Salmon
- Quinoa
- Black beans
- Corn
- Chopped red peppers
- Tomatoes
- Avocado cilantro lime dressing
Bake Sea Cuisine’s Honey Chipotle Salmon in the oven according to package cooking
instructions.
Combine 2 cups water with 1 cup quinoa, bring to a boil then reduce to a simmer. Cover with a
lid and let cook for 15 minutes, until water is absorbed and quinoa is cooked.
Layer bowl with quinoa, corn, black beans, chopped red peppers, tomatoes and Sea Cuisine’s
Honey Chipotle Salmon. Top with avocado cilantro lime dressing (1⁄2 cup cilantro, 1⁄2 avocado,
juice of 1 lime, 2 garlic cloves, 1⁄2 shallot, 2-4 tbsp olive oil, salt, and pepper).
To learn more about where to purchase Sea Cuisine, click here.
