For years, I wouldn’t touch salmon. It always smelled and tasted “too fishy” for my sensitive palate, especially after a bad experience with some restaurant shrimp left me with a seafood aversion. But it’s an incredibly healthy source of omega-3 fats, B vitamins, and protein and it’s also one of the only types of fish that’s regularly available in my area for a reasonable price. As I started experimenting with my own salmon recipes, I learned that the “fishy taste” I grew up associating with salmon had less to do with salmon and more to do with the type of salmon my mom bought and how she prepared it. Take this Maple-Glazed Salmon: Smothered in a crunchy-sweet coating of maple sugar and optionally served with a squeeze of lemon, it’s a smooth, sophisticated collection of flavors that works whether your salmon is a mild Atlantic variety or a hearty sockeye. It’s especially delicious served with some lemon-pepper asparagus or mashed sweet potatoes!
Struggling with thyroid disease?
Why Do I Still Have Thyroid Symptoms? by functional medicine practitioner Datis Kharrazian is single-handedly responsible for my improved health over the past few years. It introduced me to the connection between autoimmune disease and lifestyle factors like diet at a time when my doctors were telling me there was nothing wrong with my thyroid even though I had high antibodies. This book gave me the information I needed to get the right tests ordered and seek proper treatment. It’s a must-have guide for anyone who has already been diagnosed with thyroid disease, who is at risk due to family history, or who strongly suspects they may have it but isn’t sure where to start. I can’t recommend it enough!