Salmon - Lime & Cilantro

http://laughingspatula.com/lime-and-garlic-salmon/

 

Lime and Garlic Salmon

http://www.closetcooking.com/2014/06/cilantro-and-lime-salmon.html  

Ingredients

• 1 2 pound salmon fillet . I used Steelhead from Costco - has a great flavor
• 1 lime - zested and juiced
• 1 clove garlic
• 2 tablespoons olive oil
  Coupons
• 2 tablespoons flat leave parsley or cilantro - coarsely chopped
• 1/2 jalepeno seeded and coarsely chopped

Instructions

1. Preheat oven to 400 degrees.
2. Rinse and pat dry salmon fillet.
3. Place on foil lined baking sheet.
4. Combine lime zest, lime juice, garlic, olive oil, parsley and jalapeño in food processor and pulse until well combined.
5. Pour over salmon.
1. Bake for 18-20 minutes or until salmon is cooked through.

Roasted Root Veggies

 

Ingredients:

1 large sweet potato; 1 large white onion; 3 carrots; 12 radishes

2 TBSP olive oil

1 TBSP garlic powder; 1 TBSP black pepper; 1 TBSP sea salt; 1 tsp red pepper

Prep:

Preheat oven to 400 degrees.

Gently poke holes in the sweet potato with a fork and heat in the microwave on high for 3 minutes.  Cut the sweet potato into 1" to 1.5" chunks.

Cut the onion into 8 sections and then cut the sections in half.

Halve or quarter the radishes.

Slice the carrots into thick discs.

Cook:

Place all of the root vegetables into a shallow roaster pan. 

Drizzle with olive oil and season with the spices over the top.

Cover the pan with aluminum foil.

Place in the oven for 20 minutes

Cauliflower Rice

 

1 medium head (about 24 oz) cauliflower, rinsed

1 tbsp sesame oil

1 tsp chili paste

2 large eggs

1/2 small onion, diced fine

1 cup peas and carrots (any veggies you'd like)

2 garlic cloves, minced

5 scallions, diced

3 tbsp soy sauce, or more to taste (Tamari for Gluten Free)

DIRECTIONS:

• Remove the core and let the cauliflower dry completely.
• Coarsely chop into florets, then place cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
• Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
• Heat a large saute pan or wok over medium heat with sesame oil. Add garlic and chili paste.
• Saute onions, peas, and carrots in oil mixture for about 3 to 4 minutes, or until soft.
• Move vegetables to side of pan and cook scrambled eggs. Mix into veggies to incorporate. 
• Raise the heat to medium-high.
• Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
• Top with scallions to finish.

Collard Green Quinoa Wraps with Chili Seed Mix

Chili Seed Mix

Ingredients:

• ½ cup hemp seeds
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• 2 tsp chili powder
• Salt, to taste

Collard Wraps

Ingredients:

• 1 cup quinoa, cooked
• 1 bunch collard greens
• 1-2 avocados
• Fresh salsa
• ¼ red onion, thinly sliced
• ½-1 fresh chili pepper, finely chopped
• 1/8 head purple cabbage, thinly sliced
• ½ bunch cilantro, chopped
• 1 lime, juiced
• 1 tbsp Vega Antioxidant Omega Oil Blend

Instructions: Cook quinoa ahead of time and allow to cool. In a food processor, combine hemp seeds, pumpkin seeds, sunflower seeds, chilli powder and salt. Process until coarsely ground. In a mixing bowl, combine red onion, chilli pepper, purple cabbage, cilantro, lime juice, oil and salt. Build wraps as desired using avocado, salsa, quinoa, seed mixture and cabbage slaw. 

Pumpkin Breakfast Cookies

https://www.pinterest.com/pin/196399233726048180/

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds

Author: LeelaLicious

Yield: 12 cookies

INGREDIENTS

• ¼ cup Spectrum® coconut oil, melted
• ¼ cup honey
• 1 cup rolled old-fashioned oats
• 1 cup quick cooking oats
• ⅔ cup unsweetened, dried cranberries
• ⅔ cup pumpkin seeds
• ¼ cup ground flaxseed
• 1 teaspoon pumpkin pie spice
• ½ teaspoon sea salt
• ½ cup pumpkin puree
• 2 eggs, beaten

INSTRUCTIONS

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1. Preheat oven to 350 F. Line a baking sheet.
2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
4. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
5. Let cookies cool on baking sheet before moving to an airtight storage container.

Carrot Cake Bars

1 cup pitted, halved dates

½ c melted coconut oil

1 tsp vanilla ext

2 tsp cinnamon

2 eggs

¼ tsp sea salt

3 scoops pure bone broth protein

1 ½ c shredded carrots

½ c walnut pieces

1 ½ c oats

¾ c raisins

Preheat oven to 375 F.Line 9x9 pan with parchment.

Blend dates, coconut oil, vanilla and cinnamon.I used my Ninja to combine.

In mixing bowl, whisk eggs, sea salt and protein powder together until eggs are lighter in color.

Add date mixture and whisk to combine. Add remaining ingredients and stir to combine.Bake for 20ish minute

Terri Fox, Pn2

www.terrifoxfitness.com

Easy Roasted Lemon Chicken with Potatoes and Rosemary

http://laughingspatula.com/roasted-lemon-chicken-with-potatoes-and-rosemary/

Ingredients

• 8-10 pieces of bone in chicken
• 1 lb . baby red potatoes
• 1/2 in onion - cut large pieces
• 2 lemons 1 sliced and 1 juiced
• 1/3 cup olive oil
• 2 cloves garlic minced
• 1 tablespoon fresh Rosemary plus sprigs for garnish
• 1/2 teaspoon crushed red pepper flakes 
   Coupons
• 1 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Make Fried Mac & Cheese Bites

Instructions

1. Preheat oven to 400 degrees F.
2. Spray a glass 13-in. x 9-in. baking dish with cooking spray. Arrange chicken pieces (skin side up), potatoes, sliced onion and lemon slices evenly in pan.
3. In a small bowl, whisk together lemon juice, olive oil, garlic, rosemary, crushed red pepper flakes, salt and pepper. Pour mixture all over chicken and potatoes. Sprinkle all over generously with additional salt and pepper.
4. Bake uncovered for about 1 hour, or until chicken and potatoes are fully cooked.