LORI NEdescu,




Board certified sports dietitian, pro athlete, freelance nutrition writer, published author, social content developer & personal chef.

Canned Salad

Canned Salad

Roughly 50% of this salad came from a can or jar… #NoShame.

I just came home from traveling and was hurry and barely had any groceries. I picked up fresh greens and salmon, but that was the extend of my shopping trip which left me digging around in the pantry for items that could create a more balanced meal. This is what I created. It was amazing. Do no think that your food has to be 100% fresh all the time. Canned and jarred goods go a long way in adding flavor and variety !!!


Ingredients: (for 2)

4 cups (of more…) baby lettuce greens

1 Filet Salmon, cooked and broken up

2 Roasted red peppers, sliced (you could make your own… or open a jar!) * I like to pour in a little of the red pepper juice to add to the dressing flavor.

1/2 cup Artichoke hearts, chopped (again, can to the rescue!)

1/4 cup Kalamata olives, sliced (Jar again!!)

1/2 cup Sundried tomatoes, chopped (Jar!) *again use that liquid for the dressing!!

1/2 cup Shredded parmesan cheese

Olive Oil

Red wine vinegar

Seasonings: garlic, salt, pepper, red pepper flakes, basil

Optional Add - Go Raw sprouted seed salad toppers

How to:

Toss all the ingredients together in a large mixing / salad bowl. Drizzle on a generous pour of oil and vin with seasonings to taste. Toss well and enjoy!

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