Salmon & Olive Sandwich Spread

This spread was one of my favorite's growing up. My mom used to make it with tuna and we would eat it on delicious San Francisco sourdough (the only gluten filled thing I crave and miss). When I stopped eating dairy, I thought I had lost the spread forever (now thinking about it, I supposed I could have tried to use Tofutti back when I was still eating soy - by the way, Tofutti is probably the only soy filled thing I miss and crave. Since moving to Seattle, I've actually found goat's milk cream cheese that I can use and developed a gluten free bread recipe that's pretty darn good - recipe coming soon

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Easy Chicken Salad

2 boneless skinless chicken breasts
2-3 tbsp mayonnaise (use however much or little makes you happy)
1 small red onion, diced
1/2 tsp paprika
1/2 tsp ground sage
1/2 tsp curry powder
salt and pepper to tast


Fill a medium pot with water, salt, and pepper and bring to a boil. Put chicken breasts in the boiling water, cover, and cook till done. When cooked, shred the chicken with two forks.

Place the chicken and diced onion in a medium bowl and stir in mayonnaise until the mixture starts to feel like a spread.

Include seasonings in the mixture and stir.