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Here are some tips on how you can make your lunch planning easier
and healthier for your whole family.
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Do
you like
tuna sandwiches? Mix Gold Seal Tuna with olive oil and lemon
juice, or low-fat cream cheese. Or just pack
a Gold
Seal Tuna Snack kit. Yummy!
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Plan
ahead. Think of lunch when making dinners – make extra
tuna or salmon casseroles.
Refrigerate and use for lunches within a couple of days, or
freeze it in individual portions.
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Involve
your children in lunch planning - a lunch is only good for
them if it gets eaten.
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Don’t
make a habit out of eating at your desk…and if you can’t
help it make sure to bring lots of veggies in your lunch pack.
Try a mixed greens salad topped with Gold
Seal canned sockeye salmon. |
Omega-3’s – Food
for Thought
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Essential
fatty acids Omega-3 are linked to many of the body's supportive
functions for the development and health of the brain, heart,
nervous system, tissues, skin and immune system.
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Your
body doesn't produce Omega-3s - instead you obtain them
from food or supplements.
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Often
called "brain food," essential fatty acids can be
found in salmon and salmon oil — flaxseeds and flaxseed
oil, walnuts, and soybean oil. Some dark green leafy vegetables
such as spinach, kale and broccoli contain modest amounts of
Omega-3s. Incorporating these foods into your diet helps keep
skin soft and supple, on top of the overall health benefits.
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Gold
Seal canned
salmon and Gold Seal 100% Pure Wild Sockeye
Salmon Oil supplements are an easy way to include Omega-3’s
in your diet. |
Canned
seafood – how long does it last?
Canned salmon is
one of the most shelf-stable food products available, and can be
safely stored in a pantry for at least six years.
Canned tuna & other
seafood usually have three years shelf life.
As with the handling
of any perishable food, after opening, canned seafood will last
in the fridge for about three days, however, should not be left
at room temperature for unnecessary periods of time after opening. |
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Get
your day off to a great start with a salmon omelette!
Wild
Salmon, Spring Onion and Tarragon Omelette
Ready
in 10 minutes - Serves 1
Recipe & image courtesy of Alaska Seafood Marketing Institute.
| 1
can (213 g) |
Gold
Seal® Wild Alaska sockeye or pink salmon
|
| 2 |
large
eggs |
| 2
Tbsp. |
milk |
| |
salt
& pepper |
| 1
tsp. |
butter |
| 4 |
spring
onions, chopped |
| pinch |
tarragon
or parsley, chopped |
| |
mixed
green salad (optional) |
| 1. |
Drain
the can of wild Alaska salmon and set aside.
|
| 2. |
Beat
the eggs and milk together and season with a little salt
and pepper.
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| 3. |
Melt
the butter in a frying pan. Add chopped spring onions and
cook for a couple of minutes until softened and then lift
from the pan.
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| 4. |
Pour
the egg mixture into the omelette pan and cook over a medium-high
heat until the base sets. Use a wooden spatula to push
the cooked egg towards the middle of the pan, so that the
raw egg flows over the surface and sets. Scatter the omelette
with the spring onions and a little tarragon or parsley.
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| 5. |
Add
the salmon chunks, then fold the omelette over and slide
out onto a warm plate. Serve immediately with a salad (if
desired). |
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