Starting a week after a beautiful holiday weekend is always rough, but mine was more hectic than usual. The busy season is in full effect at work and I’m gearing up for several events: my 9-month old is not only more mobile than ever, but also incredibly fast, and we took a road trip with my parents to visit my brother, a freshman at Duke University (a trip planned well ahead of their NCAA Championship title win). And while the getaway was a nice break from the “real world,” the long drive to and from North Carolina with a baby who only wants to climb, crawl, and play was an intense experience.

Even though, at times, I forgot what day it was and couldn’t function without loads of strong coffee, I wasn’t going to sacrifice eating well. Ordering delicious, fried, take-out seemed like the easiest option, but I knew it was not the best choice. There’s no better time to maintain a healthy diet than when you’re on the brink of feeling rundown. Besides, cooking is my creative outlet and it allows me to stay sane when my schedule is turned upside down.

This recipe is loaded with healthy ingredients that will help get you through a chaotic week. Even better, it won’t leave you with a sink full of dishes when you have better things to do.

Crispy Coconut Kale with Salmon Adapted from Food52

• ⅓ cup coconut oil, melted

• 1 teaspoon toasted sesame oil

• 2 tablespoons tamari or soy sauce

• 1 tablespoon Sriracha

• 1 bunch kale, washed, ribs removed and torn into pieces

• 1 cup unsweetened coconut flakes

• 1 ½ pounds salmon, sliced into fillets

Preheat oven to 400 degrees. In a lidded jar, combine the coconut oil, sesame oil, tamari, and Sriracha. Seal the jar and shake until emulsified. Place kale and coconut flakes on a baking sheet. Top with salmon filets. Drizzle with about ⅔ of the dressing and toss until well coated. Bake for 15 minutes.