4 fresh eggs
2 ripe avocados
1 tablespoon chopped chives
1/8 teaspoon pepper
Preheat the oven to 425°F.
Slice the avocados in half and remove the pit.
Place the avocados in a small baking dish.
Crack an egg into each avocado halve.
Place in the oven and bake for 15-20 minutes.
Remove from the oven. Season with pepper, chives, and garnish of choice.
INGREDIENTS
1 lb Fish Filet (I used Talapia)
1 large Red Onion (diced)
1 Red Pepper (thinly sliced)
1 cup sliced white mushrooms
1/4 cup chopped green onions (scallions)
1 lime juiced and sliced
1 Scallion (diced)
salt + black pepper to taste
2 tbsp fresh or dried Dill
1 tbsp garlic powder
1 tbsp onion powder
1tsp smoked paprika
1 and 1/2 tsp Old Bay seasoning
2 tbsp butter or margarine
1-2 tbsp Extra Virgin Olive Oil
INSTRUCTIONS
Preheat oven to 450F
Season fish with salt, pepper, old bay, onion + garlic powder on both sides
Add fish to an aluminum foil lined baking dish
Add mushrooms, onion, red pepper and drizzle with olive oil
Sprinkle with lime juice, lime slices, green onion, paprika, dill and butter
Bake at 450F for 15-17 minutes. Broil the last minute
INGREDIENTS
2 Shallots, diced roughly
4 cloves garlic minced
1 large sweet potato
2 Tbsp yellow curry powder
1/4 tsp ground ginger
1 tbsp coconut sugar
3/4 tsp sea salt + 1/2 tsp pepper
1 Scallion (finely chopped for garnish)
3 cups coconut milk (either light coconut milk or plain coconut beverage)
INSTRUCTIONS
Add sweet potato to a pot of salted boiling water.
Boil for 10-12 minutes or until fork tender
Remove from heat and pour off water and let sweet potato cool.
Remove the skin and dice. Set aside
Start the soup by sweating the scallions in a large pot over medium heat in 1/2 Tbsp coconut (or olive) oil.
Cook for a few minutes and then add garlic and stir.
Season with 1/4 tsp each salt and pepper, sugar and stir. Add sweet potatoes, curry powder
Cook for 5 minutes, stirring frequently.
Add 1/4 tsp more salt and pepper and the coconut milk. Then cover.
Bring to a simmer and then reduce heat to low. Simmer for 20 minutes
Puree using an immersion blender, food processor or blender.
Transfer back to the pot if needed and keep heat on low until ready to serve.
INGREDIENTS
1 pound fresh asparagus, trimmed
1 each sweet red, yellow and green pepper, julienned
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 medium onion, sliced
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
INSTRUCTIONS
In a bowl, combine the vegetables and garlic
Drizzle with oil and toss to coat and sprinkle with parsley, salt, pepper, toss to coat.
Grill, covered, over indirect medium heat for 15-20 minutes or until vegetables are crisp-tender, stirring occasionally. Yield: 8 servings.
INGREDIENTS
2 Trader Joe's Wild Salmon Burgers (link)
2-4 Jumbo Shrimp (steamed)
1 lb bag or Baby Spinach
I can sweet corn (drained)
5 white mushrooms (rinsed and thinly sliced)
1 small red onion (thinly sliced)
Old bay Seasoning
2 Tbsp Extra Virgin Olive Oil
Salt
Pepper
INSTRUCTIONS
Cook the salmon burgers on a grill or grill pan according to package directions (set aside)
Sprinkle shrimp with light dusting of Old Bay seasoning and steam for 3-4 minutes (set aside)
Add olive oil, mushrooms and onions to skillet and saute until soft, add salt and pepper to taste (remove from heat and set aside)
Assemble Salad:
Add a layer of baby spinach
sprinkle on corn and onion/mushroom mixture
Add Salmon Burger and Shrimp and drizzle with dressing (recipe below)
Chile Lime Vinaigrette
INGREDIENTS
6 Tbsp Extra Virgin Olive Oil
2 Tbsp honey
The juice of 1 lime
Salt + Pepper to taste
INSTRUCTIONS
Add ingredients to a jar or bowl. Add lid and shake or whisk to combine.
INGREDIENTS
1⁄2 cup chicken broth
2 teaspoons cornstarch
2 teaspoons soy sauce
1 lime (juiced)
1 1⁄2 teaspoons curry powder
1⁄8 teaspoon red pepper flakes
nonstick olive oil flavored cooking spray
3green onions, sliced
2garlic cloves, minced
2cups broccoli florets
1 1⁄2teaspoons olive oil
2 chicken breast halves, cut into bite size pieces
2 cups cooked white or jasmine rice
INSTRUCTIONS
Stir together broth, cornstarch, lime juice, soy sauce, curry powder and red pepper flakes; set aside.
Spray wok or large skillet with cooking spray; heat over medium high heat.
Add onions and garlic and stir-fry for 1 minute; remove from wok.
Add broccoli and carrot to wok; stir-fry 2 to 3 minutes or until crisp tender; remove from wok.
Add oil to hot wok.
Add chicken and stir-fry 2 to 3 minutes or until no longer pink.
Stir broth mixture and add to wok.
Cook and stir until broth mixture comes to a boil and thickens slightly.
Return all vegetables and rice to to wok and heat through.
2 tbsp Coconut Oil
Salt
Pepper
1 tbsp Dried Dill
1 tbsp Dried Parsley
1/2 tbsp Onion Powder
1/2 tbsp Garlic Powder
1 cup water
1 teaspoon Low Sodium Bouillon Powder
1 small red Pepper (sliced)
1 small Yellow Pepper (sliced)
1 Small Red Onion Sliced
1/2 teaspoon old Bay
1tbsp margarine
1 Lemon (1/2 juice, 1/2 sliced for garnish)
Instructions
Add coconut oil to a skillet on medium heat until melted
Add onions and peppers and saute for 5 minutes or until soft
Add water and chicken Bouillon ,garlic powder, onion powder and turn heat to high and bring to a mild boil.
Bring heat back down to medium to simmer.
Season Sea Bass Fillets with old bay, salt, pepper, margarine, parsley and dill. Add to skillet
Cover and steam on low from 8-10 minutes depending on size of fish
Squeeze with lemon juice
1 large head cauliflower, separated into 1-inch florets
3 tablespoons olive oil
1 medium onion, finely diced
Kosher salt
2 tablespoons fresh parsley leaves, finely chopped
Juice of 1/2 lemon
Trim the cauliflower florets, cutting away as much stem as possible
In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.
Ingredients
1 lb Fresh Green Beans (Picked and Rinsed)
Salt
Pepper
1 cup Chicken or Vegetable Stock
1 tbsp Apple Cider Vinegar
3 tbsp Butter ot Margarine
Place green beans into a large skillet and cover with stock and vinegar salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
INGREDIENTS
Salmon Cakes
I (14.75 oz) can of Salmon
4 tbsp Olive oil
2 tbsp Mayo
One egg (beaten)
1/2 cup Bread crumbs
Salt
Pepper
1tsp Old Bay Seasoning
1/2 Med Onion diced
1/4 med Green pepper diced
DIRECTIONS
Drain and reserve liquid from salmon. Add contents of can to a medium bowl and remove skin and bones
Mix egg, onion, bread crumbs and salmon together.
Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Remoulade Sauce
1 1/4 cups Mayonnaise
1/4 cup Honey or Dijon Mustard
1 Tbsp Sweet Paprika or Cayenne Pepper
1/2 tbsp Honey
1-2 Old Bay Seasoning
DIRECTIONS
Mix all the ingredients together well in a medium bowl.
The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
INGREDIENTS
4 apples
1⁄2cup brown sugar
1 1⁄2teaspoons ground cinnamon
1⁄2teaspoon ground nutmeg
1⁄2teaspoon ground ginger
2tablespoons water
2 tablespoons butter or margarine
2 tablespoons Dried Cranberries (or raisins)
DIRECTIONS
Peel/core apples and cut into slices.
Toss together the apples, brown sugar, cinnamon, ginger, and nutmeg either in a bowl or put in a zippered plastic bag and shake until coated.
Melt better in skillet. Cook apple mixture and in butter over medium heat, stirring occasionally. Add cranberries.
Cook for 8-10 minutes or until apples are tender - but not mushy.
Serve alone, as a side dish, pie filling, or topping for ice cream or oatmeal.
