Honey-Lime Broiled Salmon
Been making fish pretty regularly these days & have a few new tasty recipes to share. Here’s one of them…. FOR THE MARINADE: 4 salmon fillets (about 6 oz each) 2 TBSP tamari/soy sauce 1/4 cup brown rice vinegar 1/2 cup mirin 1 tsp peeled & grated fresh ginger (see tip below) Place the fillets in a baking dish just large enough to hold them in a single layer. In a small bowl, combine the soy sauce, vinegar, mirin, and ginger. Pour over the fillets, turning to coat all sides, and marinate at room temp for at least 30 mins but no longer than 1 hour....
Read MoreCreamy Tomato Soup
32 oz broth (veggie or chicken) 28 oz package of crushed tomatoes 1 cup whole milk or heavy cream pure salt to taste freshly ground black pepper handful of fresh basil, roughly chopped (optional) freshly grated parmesan cheese (optional) Combine broth and tomatoes in a saucepan over medium heat. When soup bubbles, stir in milk and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. Puree soup with an immersion blender if you have one (or transfer to regular blender). Serve bowls of soup with basil and parmesan over the top if using....
Read MorePotato, Cheddar, Bacon Soup
2 – 4 baking potatoes (depending on size – between 1.5 & 2 lbs), baked, peeled, & roughly chopped 2 TBSP butter or ghee 1 – 3 garlic cloves (depending on size) finely chopped (about 1 TBSP) 3 & 1/2 cups whole milk 6 slices bacon, cooked and diced 1/2 large onion (or 1 small), thinly sliced 2 celery stalks, diced 3/4 cup shredded cheddar cheese (optional) 1/2 cup sour cream (optional) 1/2 tsp pure salt (or to taste) freshly ground black pepper to taste Wash potatoes. Use a fork to make a few holes in the potatoes, and bake for about an hour (give or take) at...
Read MoreRoasted Parsnip & Pear Soup
2 pounds parsnips, peeled 2 pears, peeled and roughly chopped 1 small onion, peeled and roughly chopped 2 TBSPs coconut oil 1 tsp pure salt, divided 1/4 tsp freshly ground pepper 1 cup balsamic vinegar 2 cups broth (veggie, chicken, whatever you like) 2 1/2 cups whole milk Position rack in lower third of oven and preheat to 450. Roughly chop parsnips and toss with, pears, onion, oil, 1/2 tsp salt, and pepper in a roasting pan (9×11 pyrex works well). Roast, stirring approx every 10 mins, until very soft and starting to brown (about 40 mins). Meanwhile, boil vinegar in a small saucepan...
Read MoreHow to make Garlic Salt
Combine 3 parts salt with 1 part garlic powder. For example, if you need 1 tsp of garlic salt, simply use 3/4 tsp salt and 1/4 tsp garlic powder. That’s all =)...
Read MoreCreamy Corn Soup
1 TBSP butter or ghee 1 small onion (or 1/2 of a large) 1 clove garlic, minced or crushed 1/4 cup fresh parsley, chopped 3 TBSPs flour (whatever kind you have on hand) 2 & 1/2 cups whole milk 1 cup broth (veggie, chicken, whatever you like) 24 ounces frozen corn kernels (divided in half) 2 & 1/2 TBSPs cream cheese, softened 1 tsp garlic salt (or 3/4 tsp salt + 1/4 tsp garlic powder) 1 tsp ground black pepper 1/8 – 1/4 tsp cayenne pepper (optional) Heat butter in a medium pot (3 & 1/2 qt pot works well) over medium heat. Add the onion, garlic, parsley, and saute for about...
Read MoreMacadamia Nut Butter
2 cups macadamia nuts 1/4 tsp pure salt Add to your food processor or Vitamix and process until creamy. ______________________________________________________________________________________ SIDE NOTES: ~ Macadamia nuts easily blend into a nice, creamy, tasty butter. We like to change-up our nut butters for variety. They’re all so good, and nutritionally speaking – each of them will offer us a little something different (not to mention we’re all more prone to developing a sensitivity to a food we eat over & over on a daily basis – changing it up now & then...
Read MoreCashew Butter
2 cups cashews 1/4 tsp pure salt Add to your food processor or Vitamix and process until creamy. ______________________________________________________________________________________ SIDE NOTES: ~ Cashew butter is delicious! In our opinion, it tastes the closest to peanut butter than any of the other nut butters. Keep in mind, it tends to be less oily, and a little more on the pasty side than some of the others. It’s creamy and spreadable at room temp, but a little difficult to work with straight from the fridge. To resolve this, you can either include a little oil in the recipe, or...
Read MoreChocolate-y Oatmeal
1 cup coconut milk (regular or “classic” – not “light”) 1/2 cup water 2 tsps high quality, cacao (or cocoa) powder 1/2 cup old-fashioned rolled oats 1/4 tsp pure salt 1 banana, mashed chopped cashews (optional) Heat the coconut milk and water in a saucepan until hot (but not boiling). Add the chocolate powder and stir until dissolved. Add the oats and salt, stir to combine and bring to a low boil. Cover and cook at a simmer for 10 minutes, stirring occasionally. Uncover the pot, and cook (still stirring occasionally) until it reaches the desired thickness (about...
Read MoreSteel Cut Oats w/ Caramelized Apples
1 cup milk of choice 1/2 cup water 1/2 cup steel-cut oats 1/4 tsp pure salt 2 TBSPs raisins (optional) 1 apple, peeled and diced 2 TBSPs ghee, butter, or coconut oil 2 TBSPs natural sugar (or lakanto) 1/2 tsp cinnamon FOR THE OATS: Heat the milk and water in a saucepan. When hot, stir in oats and salt and let cook over med-low heat for about 10-15 minutes, stirring occasionally. Add the raisins (if using) and continue cooking about 10 – 15 minutes more, stirring regularly until oats are done to your liking. FOR THE APPLES: While the oats are cooking, peel and dice the apple. Melt the...
Read MoreCoffee Smoothie
2 bananas (preferably speckled), sliced and frozen 3/4 cup plain, whole milk yogurt 3/4 cup high quality, black coffee Optional Add-ins: 1/4 tsp cinnamon 1/2 tsp high quality cocoa (or cacao) powder Slice the bananas and place them in a single layer on a small tray lined with parchment (or wax) paper. Freeze them over night. In the morning, make coffee (or set your automatic timer so it’s ready when you wake up). First add the yogurt to the blender, then the frozen banana slices (and any optional add-ins if using), then pour in the coffee (hot from the carafe) and blend immediately....
Read MoreEggnog Smoothie
Eggs are such a powerful super-food. If your kids (or you) don’t enjoy eating them with toast (and there are no existing allergies or sensitivities), you might want to try getting in a few a week this way: 1 ripe banana 1/2 cup whole milk (or coconut milk) 2 egg yolks 1 tsp vanilla extract 1 TBSP (more or less) pure maple syrup (optional) pinch or 2 of ground nutmeg or cinnamon (optional) Puree all ingredients in blender. ____________________________________________________________ SIDE NOTES: ~ This old “egg yolk trick” in the milk shake is one of the best ways to get...
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