Preheat oven to 400 F. Salt and pepper the salmon. Mix the honey with the mustard and paint on the salmon. Mix the panko crumb, macadamia nuts, thyme and salt and pepper to taste. Divide into 6 and mound on top of the salmon. Bake for 15-18 min. until salmon is just done. Serve with delicious creamy Risotto (link provided under photo). *original recipe adapted from: Sugar and Soul.
• 6 cups low sodium chicken or vegetable broth, divided
• 1 to 2 pounds mushrooms of your choice, I used organic button
2 Tbsp Avocado Oil
• 2-3 shallots, roughly diced
• 2 cups Arborio rice
• 3/4 cup dry white wine
• 1/4 cup chopped parsley of your choice or chives
• ½ teaspoon salt, more or less to taste
• black pepper to taste
• 2 Tbsp unsalted butter or coconut oil if making vegan
• ¼ cup freshly grated parmesan cheese, more or less to taste (omit this if making vegan and use 2 Tbsp Nutritional Yeast instead)
DIRECTIONS:
1 In a medium saucepan, warm the broth over medium heat.
2 Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.
3 Reduce heat to medium and add 2 Tbsp of Avocado oil.
4 Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.
5 Pour in the wine, stirring constantly until the wine is fully absorbed.
6 Return heat to medium-high and using a mug or measuring cup add 1 cup of broth to the rice and stir until the broth is absorbed. Continue adding the hot broth one cup at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you’ve got almost all the broth added, begin turning the heat down to medium (altogether it should take 20 min up to this point).
7 Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)
8 Add the butter, parsley or chives and parmesan. Enjoy!
TGIF! For those who absolutely love baked Salmon, here is a MUST TRY recipe for a Marinade that will have you going back for seconds! This is by far the most requested recipe in my house and I must say I can’t blame them. This salmon comes out so moist and tender and practically melts in your mouth! Go ahead and make it tonight for dinner, but start now so the Marinade has a chance to penetrate through the flesh fibers. It requires at least an hour in the fridge. The most 12 hours. This recipe was given to me by my cousin Polina and I couldn’t be more grateful to her for it. Thanx Polly!
INGREDIENTS:
3 Tbsp Extra Virgin Olive Oil
1 Lemon, juiced
1/4 cup fresh chopped cilantro
3 cloves garlic, minced
1-1/2 tsp Seafood Spice by Pereg
1-1/2 tsp smoked paprika
1 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp sea salt
1/2 tsp pepper
6 (4oz.) filet of salmon
DIRECTIONS:
Mix all ingredients together except for salmon. Pour it over the salmon and let it sit in the fridge for 1-12 hours. Heat oven to 400F. Line a baking sheet with parchment paper, put the salmon on the baking sheet and bake for 10-12 min.
Good Morning Everyone! TGIF! For those of you who have chaotic mornings and don’t seem to have a chance at a normal breakfast, this recipe may be for you. It’s loaded with good nutrition and is absolutely delicious! These are also ideal for after school snack and in general a healthy pick-me-up for anytime of the day. They are also ideal for breastfeeding moms as they have all the ingredients to increase milk supply. Packed with soluble and insoluble fiber, protein, omega 3’s, vitamin C, Iron and potassium. Everything needed for energy, satiation, blood pressure management and anti-inflammatory properties. This recipe does not have oil or butter or milk. They are very chewy and moist. They bake up really well and store in a tight container in the fridge up to 5 days. These can be frozen after baking and defrosted on the counter for 30 min for those nights a decadent guilt free dessert is necessary. Try this recipe today and feel free to leave some reviews down below. Thanx for stopping by. Happy baking!
INGREDIENTS:
1-1/2 cups rolled oats, divided (I used gluten free but any kind can be used)
1 Cup white whole wheat flour
2 Tbsp ground flax meal (optional)
2 Tbsp Brewer’s Yeast (optional)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp sea salt
1 heaping cup of finely grated zucchini (about 2 medium)
1/3 cup unsweetened applesauce
1/4 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup semi sweet and dark chocolate chips
DIRECTIONS:
Heat oven to 350F. Line a large cookie sheet with parchment paper.
Using one cup of oats, process them to a fine crumb in a food processor to create a flour like texture. This method is optional but I prefer it this way because it creates a very nice texture in the cookie. In a separate bowl, add the oat flour and the rest of the dry ingredients except for the chocolate chips and stir to combine. In a another bowl, whisk the egg, sugar, applesauce, vanilla and zucchini until combined and add it to the dry ingredients. Stir with a rubber spatula or wooden spoon until everything comes together. Fold in your chips. Using a cookie or ice cream scoop of 1-1/2 Tbsp-1/4 cup, scoop them onto the cookie sheet and bake for 13 min for small scoop and 20 min for large scoop. They will be chewy and moist in the center.
Nutrition Analysis Calculated with all ingredients mentioned above. Makes 18 cookies.
This delicious, scrumptious cake recipe is originally my Mother In-laws. However, it requires 1-3/4 sticks of butter, refined sugar and flour. Therefore, I had to make some nutritional changes for a more conscious product. But I must say this is by far the easiest, and fastest cake I baked up. Give this recipe a try and leave some feedback on what you think of the result. Happy Baking!
INGREDIENTS:
1 Cup White Whole Wheat Flour
1 cup Unbleached All purpose flour
2 Cups Organic Evaporated Cane Sugar
1 stick butter, Room temperature or vegan butter sticks if making non dairy
1/2 cup Unsweetened Applesauce
3 eggs
1 tsp vanilla Extract
1 (12oz) bag of Fresh Cranberries
DIRECTIONS:
Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray or just grease the pan directly if it’s a metal pan. In a stand mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, applesauce and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread evenly in the 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Dust with powdered sugar after completely cooled. Enjoy!
INGREDIENTS:
