19 for 2019 - Whole30 Salmon and Brussel Sprout Salad with Lemon Cashew Dressing

My 19 for 2019! And a Whole30 Salmon and Brussel Sprouts Salad with Lemon Cashew Dressing

HAPPY NEW YEAR!!  As one of thosetypes of people who always loves any chance for a fresh start, I especially love a brand new year and usually try to capitalize on the psychological advantages that the blank slate provides.  And in light of all that’s going on this year with the big move back across the pond, becoming homeowners and settling into life in Grand Rapids – it feels like this year is especially turbocharged!  However, although I am a resolutions and habit fanatic, I know that many others are decidedly not.  And because there are as many different perspectives on goal setting and resolutions as there are individuals out there, I am always interested in learning about and trying new strategies or ideas in this area. For example, last year I set my intention with a one word theme (it was prepare – for all the big changes I have been working through the past few months and now!) and I decided to continue that tradition this time around with a new one word theme – ROOTS. But now, inspired by a listener of the Happier with Gretchen Rubinpodcast, I have also decided to make a 19 for 2019 list – 19 things I want to do within the next 365 days in no particular order. As you will notice some are one time events that I simply need to do and check off the list whereas others are more ongoing, recurrent, or long term aims.  It seems like a interesting spin on the traditional lists of resolutions and as you will see, my own 19 for 2019 includes a strong mix of work, ambitions, and fun!

Here’s my 19 for 2019 ::

  1. Become homeowners!  
  2. Settle into our new home – unpack, organize and decorate the main floor, renovate the basement.  (We’re working on the project plan currently)
  3. Complete the Nutritional Therapy Practitioner certification
  4. Take at least 300 barre classes
  5. Keep a “What Went Well” journal for the year
  6. Build community and connections in Grand Rapids – institute weekly family events, weekly date nights, reconnect with old friends and of course make new
  7. Own my own barre studio
  8. Host a Flex in the City on Tour Barre and Pilates retreat
  9. Build my Positive Emotion Portfolios
  10. Visit Portugal with Jonathan
  11. Establish and monitor metrics for my blog and coaching 
  12. Reduce single use plastics and switch to safer skincare/beauty products
  13. Go on a girls’ trip with my mom and sister
  14. Pray with Jon
  15. Get professional photos taken
  16. Run at least 3 Whole30 coaching groups
  17. Visit my friend Allyson in California
  18. Study character strengths and virtues– a new personal project for 2019
  19. Maintain a daily habits/resolutions tracker

And in case your resolutions include improving what’s on your plate or eating more healthfully, I plan to help you out with lots more recipes to come in 2019!  To start, a Whole30 Salmon and Brussel Sprout Salad with the actual BEST Lemon Cashew Dressing.  So good, making it almost deserves to be on the 19 for 2019 list 😉

19 for 2019 - Whole30 Salmon and Brussel Sprout Salad with Lemon Cashew Dressing
19 for 2019 - Whole30 Salmon and Brussel Sprout Salad with Lemon Cashew Dressing
19 for 2019 - Whole30 Salmon and Brussel Sprout Salad with Lemon Cashew Dressing

Whole30 Salmon and Brussel Sprout Salad with Lemon Cashew Dressing

Serves: 2
Prep Time: 2 hours
Cook Time: 10 – 12 minutes


  • Raw Cashews, soaked for at least two hours in just enough water to cover .5 cup (56 g)
  • Salmon Filets, cooked and seasoned to taste with salt and pepper 2 each
  • Brussel Sprouts, shredded (you can buy premade or use a food processor or even grater) 1 lb. (450 g)
  • Coconut oil 1 TBSP
  • Zest and juice of one lemon
  • Garlic Clove, minced 2 each
  • Water 3 TBSP
  • Dijon Mustard 1 TBSP


  1. Start by soaking the cashews for at least two hours or up to 24 hours in just enough water to cover. Then drain, rinse and place into a food processor or blender.  
  2. Meanwhile prepare the salmon and shred the brussel sprouts.
  3. Melt the coconut oil in a skillet over medium high heat and then add the brussel sprouts, stirring every few minutes to cook through. It will take about 10-12 minutes and they should turn a bit golden brown.
  4. Add the lemon zest and juice, the garlic, water, and dijon mustard to the blender/food processor with the cashews and blend until smooth and creamy. 
  5. Plate the brussel sprouts and then pour the lemon cashew dressing on top.  Add the salmon and enjoy!

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