Easy Grilled Salmon

September 6th, 2018 | no comments

I shied away from cooking fish for years because I thought it was too complicated. Boy was I wrong! 

Gone are the days of eating salmon and other deliciously nutritious fish in restaurants alone. Today, we grill, bake, and broil fish on a regular basis and I can’t believe how simple it is (so much easier than chicken!).

This recipe for grilled salmon uses five simple ingredients: salmon, olive oil, sea salt, pepper, and fresh lemon. I rubbed each salmon fillet with the olive oil, salt and pepper and then sealed them in a ziplock bag in the refrigerator for an hour or so to marinate. 

I served the salmon over a bed of greens, roasted veggies, and broccoli sprouts, sprinkled with a touch of Parmesan and asiago cheese and then drizzled with extra virgin olive oil and balsamic vinegar. I always like to top my salad off with a crank or two of Himalayan sea salt and fresh ground pepper.

Just a note: be careful not to cook your fish too long, otherwise it will be dry and lose its natural flavor. Follow this recipe and you’re golden!

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Easy Grilled Salmon
Gone are the days of eating salmon and other deliciously nutritious fish in restaurants alone. Today, we grill, bake, and broil fish on a regular basis and I can't believe how simple it is! This recipe for grilled salmon uses five simple ingredients: salmon, olive oil, sea salt, pepper, and fresh lemon. I rubbed each salmon fillet with the olive oil, salt and pepper and then sealed them in a ziplock bag in the refrigerator for an hour or so to marinate.
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
  • 4- 8-ounce salmon fillets choose wild salmon or farm-raised Verlasso salmon
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. Sea salt
  • 1/2 tsp. fresh ground pepper
  • 1 fresh lemon, cut into four wedges
Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
  • 4- 8-ounce salmon fillets choose wild salmon or farm-raised Verlasso salmon
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. Sea salt
  • 1/2 tsp. fresh ground pepper
  • 1 fresh lemon, cut into four wedges
Instructions
  1. Rub both sides of salmon fillets with olive oil, then season with salt and pepper. Massage the seasonings into the fish and then seal in two ziplock bags. Refrigerate for about an hour.
  2. Preheat grill to 450 degrees. Place marinated fish on grill, skin side up. Make sure you leave enough space between each fillet.
  3. Grill for 4 to 6 minutes or until the fish releases easily from the grill with a flat spatula. Flip salmon carefully with spatula and cook for another 3 to 4 minutes. Transfer to serving dish and allow to sit for about ten minutes, as residual heat continues to cook the meat, and the internal temperature will continue to rise. NOTE: If you spot little white beads on the surface and sides of the salmon, you've cooked it too long.
  4. Squeeze a wedge of lemon over each fillet and serve over a bed of fresh greens, roasted veggies and broccoli (or alfalfa) sprouts!
Recipe Notes

Nutrition Facts per serving: Calories: 475Total Fat: 32 g; Saturated Fat: 6 g; Sodium: 425 mg; Potassium: 0 mg; Total Carbohydrate: 0 g; Dietary fiber: 0 g; Net Carbohydrates: 0 grams; Sugar: 0 g; Protein: 45 g

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Roasted Eggplant Salad with Toasted Almonds

August 9th, 2018 | no comments

Have you ever purchased a vegetable that you don’t typically buy, only to bring it home and wonder what the heck to do with it? Ha, ha…so I’m not alone here, that’s refreshing!

I was recently captivated by the beautiful, locally-grown eggplant on display at my local grocery store. They were seriously straight out of a magazine. Gorgeous, deep purple skin that simply glistening under the bright lights. In my cart it went. And in my refrigerator it sat… for five days. 

Thank God for creative people who love to cook. I went on a search for a roasted eggplant recipe that wasn’t eggplant parmesan. Faith Durand from The Kitchn saved the day with this recipe.

I altered the recipe just a bit and topped each portion with a couple ounces of pulled rotisserie chicken. It was phenomenal AND tasted even better the second day. I hope you enjoy it as much as we did!

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Roasted eggplant salad with toasted almonds
Have you ever purchased a vegetable that you don't typically buy, only to bring it home and wonder what the heck to do with it? I went on a search for a roasted eggplant recipe that wasn't eggplant parmesan. Faith Durand from The Kitchn saved the day with this recipe. I altered a few of the ingredients and the result was AMAZING! 4 Earthfoods per serving: ♥♥♥♥
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 2 large eggplants, diced into 1-inch pieces
  • Sea salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. smoked paprika
  • 1/2 tsp. cumin
  • 4 large garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Bragg Liquid Aminos
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup almonds
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup scallions, finely chopped
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
  • 2 large eggplants, diced into 1-inch pieces
  • Sea salt
  • 1/3 cup extra virgin olive oil
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. raw honey
  • 1 tbsp. smoked paprika
  • 1/2 tsp. cumin
  • 4 large garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Bragg Liquid Aminos
  • 1 cup flat parsley leaves, roughly chopped
  • 1/2 cup almonds
  • 2 ounces goat cheese, crumbled and divided
  • 1/4 cup scallions, finely chopped
Instructions
  1. Heat the oven to 400°F. Place cut eggplant in large bowl and sprinkle lightly with sea salt. Set aside while making the marinade.
  2. Whisk together olive oil, vinegar, honey, smoked paprika, and cumin. Dab away any extra water that has beaded up on the eggplant and toss with the marinade. Stir in the garlic. Spread the eggplant on a large baking sheet, lined with parchment paper and slide onto a rack placed in the center of the oven. Roast at 400°F for 40 minutes, or until very tender and slightly browned. (Stir every 15 minutes and check after 30 minutes to make sure it isn't burning.) Remove from the oven and cool slightly.
  3. While eggplant is roasting, toast almonds in either a toaster oven or stove-top in a skillet. If using the skillet method, heat nuts in skillet over medium heat for 2 minutes or until golden brown and give off a rich, toasty fragrance. Stir frequently for even toasting. Allow to cool slightly and chop nuts into small pieces.
  4. Whisk together lemon juice and liquid aminos. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the parsley leaves, toasted almonds, and most of the goat cheese, reserving a little.
  5. Transfer to a serving bowl and sprinkle remaining goat cheese and scallions on top.
Recipe Notes

Nutrition Facts per serving: Calories: 425Total Fat: 33 g; Saturated Fat: 7 g; Sodium: 475 mg; Potassium: 910 mg; Total Carbohydrate: 29 g; Dietary fiber: 10 g; Net Carbohydrates: 19 grams; Sugar: 15 g (4 grams added sugar from the raw honey); Protein: 11 g

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Peach, Avocado & Cucumber Salad (w/lavender & fennel pollen goat cheese)

July 26th, 2018 | no comments

I just love a good salad. This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. We tend to limit cilantro to guacamole and salsa recipes, but you can easily add it to any salad or smoothie—just give it a good rinse before adding. I’ve been known to munch on a few sprigs of cilantro just because I know how good it is for my body. I know…total nutrition geek! 

I topped this salad off with Cypress Grove Purple Haze Goat Cheese with lavender and fennel pollen. It really gives it a unique twist! Not a fan of goat cheese? You can also use feta, blue, or Gorgonzola cheese…or omit the cheese altogether (although I consider that a punishable crime 🙂 ). 

The great thing about this salad is it holds up pretty well in the refrigerator for a couple of days, so if you know you’re going to have leftovers, add the sunflower seeds and cheese right before serving. Also, aim for ripe yet firm avocados. If too soft they will mush a bit once combined with the other ingredients. 

Print Recipe
Peach, Avocado & Cucumber Salad (w/lavender & fennel pollen goat cheese)
This recipe is light, yet filling, with tons of flavor and rich in nutrients. The addition of cilantro adds a bright flavor and doubles as one of the most potent heavy metal detoxifying herbs around. 4 Earthfoods per serving: ♥♥♥♥
Course Lunch, Main Dish
Prep Time 15 minutes
Servings
servings
Ingredients
  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 3 ripe avocados, peeled, seeded and diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh peach, diced with skin on
  • 1/4 cup raw sunflower seeds
  • 1 fresh lemon, juiced
  • 2 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
  • 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
Course Lunch, Main Dish
Prep Time 15 minutes
Servings
servings
Ingredients
  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 3 ripe avocados, peeled, seeded and diced
  • 1/2 red onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 fresh peach, diced with skin on
  • 1/4 cup raw sunflower seeds
  • 1 fresh lemon, juiced
  • 2 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
  • 3-4 ounces fresh goat cheese, cut into small pieces I like Cypress Grove Purple Haze Goat Cheese (with lavender and fennel pollen)
Instructions
  1. Add cucumber through sunflower seeds to a large bowl and mix until combined.
  2. Add lemon juice, olive oil, salt and pepper and mix together until evenly coated.
  3. Serve with 1/2-1 ounce of goat cheese on top of each portion!
Recipe Notes

Nutrition Facts per serving: Calories: 300Total Fat: 25 g; Saturated Fat: 5 g; Sodium: 65 mg; Potassium: 680 mg; Total Carbohydrate: 19 g; Dietary fiber: 8 g; Net Carbohydrates: 11 grams; Sugar: 8 g (no added sugar); Protein: 7 g

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Egg & Hummus-Stuffed Avocado (with sliced apples)

July 12th, 2018 | no comments

Looking for a quick, nutritious, and economically delicious breakfast or lunch that costs a mere $2.81 to prepare? Seek no further! Yes, seriously… $2.81:

  • 1 small avocado: $1.00
  • 1 free range egg: $0.38
  • 2 tablespoons of store bought hummus: $0.60 (make your own hummus using THIS EASY RECIPE and you’ll save $$!)
  • 1 organic apple: $0.83

           TOTAL: $2.81

And, by hard boiling the eggs ahead of time, you will really cut down on prep time! This recipe uses some of my favorite all-time foods and is a nice balance of carbs (from the apple and hummus), protein (from the egg and hummus), and fat (from the avocado and hummus)…which means it will keep you satisfied for hours! 

Give it a try and tell me what you think! 

Print Recipe
Egg & Hummus-Stuffed Avocado (with sliced apples)
This recipe uses some of my favorite all-time foods and is a nice balance of carbs (from the apple and hummus), protein (from the egg and hummus), and fat (from the avocado and hummus)...which means it will keep you satisfied for hours! 4 Earthfoods per serving: ♥♥♥♥
Course Breakfast, Lunch
Prep Time 10 minutes
Servings
serving
Ingredients
  • 1 small avocado, sliced lengthwise and seeded
  • 2 tbsp. prepared hummus See NOTES below for homemade hummus recipe
  • 1 large organic free-range egg, hard boiled and diced
  • 1 medium organic apple, sliced
Course Breakfast, Lunch
Prep Time 10 minutes
Servings
serving
Ingredients
  • 1 small avocado, sliced lengthwise and seeded
  • 2 tbsp. prepared hummus See NOTES below for homemade hummus recipe
  • 1 large organic free-range egg, hard boiled and diced
  • 1 medium organic apple, sliced
Instructions
  1. Stuff each avocado half with one tablespoon of hummus and top with diced hard-boiled egg. Serve with apple slices and enjoy!
Recipe Notes

Click HERE for easy homemade hummus recipe! 

Nutrition Facts per serving: Calories: 450Total Fat: 33 g; Saturated Fat: 6 g; Sodium: 190 mg; Potassium: 910 mg; Total Carbohydrate: 36 g; Dietary fiber: 14 g; Net Carbohydrates: 22 grams; Sugar: 15 g (no added sugar); Protein: 11 g

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Open-Face Salmon & Avocado Apple “Sandwich”

May 31st, 2018 | no comments

This may look like lunch, but believe it or not, I’ve been eating it for breakfast and can’t believe how nourished and satisfied I feel afterwards.

Yes, I know what you’re thinking: Salmon for breakfast Melanie? Really?!

Hey, don’t knock it till you try it. Savory breakfasts tend to be more satiating because they usually contain some sort of protein, like eggs. Since I’m always trying to mix things up (and because on this particular morning we barely had any food in the house), I came up with this simple recipe that works for breakfast or lunch.

The recipe calls for only five ingredients: Wild Planet Canned Salmon (could also sub Wild Planet Tuna or hard boiled egg), chickpeas, full-fat plain Greek or Icelandic yogurt, avocado, and apple. Whatever you do, please don’t be tempted to use fat-free yogurt (blah!). The creaminess of the avocado really comes through better in the presence of whole milk yogurt. If dairy-free, you could substitute plain coconut yogurt.  

Print Recipe
Open-Face Salmon & Avocado Apple "Sandwich"
A nourishing breakfast (or lunch) full of heart-healthy fats: omega-3 fats from the salmon and monounsaturated fat from the avocado. Add a little chickpea for some extra fiber and serve on apple slices-- the perfect combination of savory and sweet with just the right amount of crunch! 3 Earthfoods per serving: ♥♥♥
Course Breakfast, Lunch
Servings
serving
Ingredients
  • 1/2 can Wild Planet Canned Salmon, undrained You could also use Wild Planet Canned Tuna or a hard boiled egg
  • 1/2 small avocado, peeled, seeded, and mashed
  • 1/4 cup chickpeas, mashed with fork
  • 2 tbsp. plain, whole milk Greek or Icelandic yogurt Use plain coconut yogurt if dairy-free
  • 1 large organic apple, sliced in half crosswise Leave skin on
Course Breakfast, Lunch
Servings
serving
Ingredients
  • 1/2 can Wild Planet Canned Salmon, undrained You could also use Wild Planet Canned Tuna or a hard boiled egg
  • 1/2 small avocado, peeled, seeded, and mashed
  • 1/4 cup chickpeas, mashed with fork
  • 2 tbsp. plain, whole milk Greek or Icelandic yogurt Use plain coconut yogurt if dairy-free
  • 1 large organic apple, sliced in half crosswise Leave skin on
Instructions
  1. Add salmon, mashed avocado, mashed chickpeas and yogurt to a small bowl. Mix together until combined. Season with salt and pepper to taste.
  2. Cut apple in half crosswise and save one half for a snack later on! Slice remaining half crosswise into 4 slices. Carefully core each slice with a paring knife.
  3. Spread salmon mixture evenly over four apple slices and enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 375; Total Fat: 17 grams; Saturated Fat: 4 grams; Sodium: 500 mg; Potassium: 660 mg; Total Carbohydrate: 36 grams; Dietary Fiber: 10 grams; Net Carbohydrates: 26 grams; Sugar: 13 grams (no added sugar); Protein: 22 grams

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Tropical Turmeric Shake

May 10th, 2018 | no comments

A well-balanced and satisfying shake contains five main ingredients:

  1. A liquid base
  2. Healthy protein
  3. Healthy fat
  4. Veggies and fruit
  5. Functional foods

My Tropical Turmeric Shake uses unsweetened coconut milk as the liquid base, hemp hearts for protein, avocado and MCT oil for healthy fat, fresh kale, lime, mango, and pineapple for veggies and fruit, and fresh turmeric and ginger for functional foods. 

It’s loaded with tons of healing Earthfoods (six servings to be exact). Drink it for breakfast or lunch and I promise you will feel on top of the world! 

Print Recipe
Tropical Turmeric Shake
My shakes are not sweet...and that's by design! This is something I had to work on decreasing little by little over the years. If you are just getting started and would prefer your shake a little on the sweeter side, try adding an extra serving of fruit or one teaspoon of raw honey. This recipe is gluten, dairy, and grain free. 6 Earthfoods per serving: ♥♥♥♥♥♥
Prep Time 5 minutes
Servings
serving
Ingredients
  • 12-16 ounces unsweetened coconut milk
  • 1/4 lime
  • 1 tbsp. fresh turmeric root Alternatively you can use 1 tsp. of powdered turmeric
  • 1 tbsp. fresh ginger root Alternatively you can use 1 tsp. of powdered ginger
  • 1 tbsp. hemp hearts Or 2 tbsp. Earthfood Powder (see Recipe Notes)
  • 1/2 small avocado, peeled and seeded
  • 1/2 tbsp. MCT oil I like Dr. Formulated MCT Oil
  • 2 cups fresh organic kale or spinach
  • 1/4 cup frozen pineapple
  • 1/4 cup frozen mango or 1/4 of a banana
  • Sprinkle organic, unsweetened coconut flakes
Prep Time 5 minutes
Servings
serving
Ingredients
  • 12-16 ounces unsweetened coconut milk
  • 1/4 lime
  • 1 tbsp. fresh turmeric root Alternatively you can use 1 tsp. of powdered turmeric
  • 1 tbsp. fresh ginger root Alternatively you can use 1 tsp. of powdered ginger
  • 1 tbsp. hemp hearts Or 2 tbsp. Earthfood Powder (see Recipe Notes)
  • 1/2 small avocado, peeled and seeded
  • 1/2 tbsp. MCT oil I like Dr. Formulated MCT Oil
  • 2 cups fresh organic kale or spinach
  • 1/4 cup frozen pineapple
  • 1/4 cup frozen mango or 1/4 of a banana
  • Sprinkle organic, unsweetened coconut flakes
Instructions
  1. Add all ingredients (except coconut) to a high-powered blender (such as Vitamix, Blendtec or Ninja) in the order listed and blend until smooth. Top with a sprinkle of organic, unsweetened coconut flakes. Enjoy!
Recipe Notes

Click HERE for Earthfood Powder recipe!

Nutrition Facts per serving: Calories: 415Total Fat: 27 g; Saturated Fat: 15 g; Sodium: 65 mg; Potassium: 1125 mg; Total Carbohydrate: 40 g; Dietary fiber: 14 g; Net Carbohydrates: 26 grams; Sugar: 15 g (no added sugar); Protein: 11 g

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Lentil, Quinoa & Kimchi Salad

April 25th, 2018 | no comments

Earlier this week I was doing some serious scrambling for dinner. The refrigerator was full of food but I was empty of motivation. So what did I come up with? Olives, roasted broccoli, and slices of Gouda cheese. Yeah, I know…pitiful, right?

Then I remembered the containers of cooked lentils and quinoa in the refrigerator– these are weekly staples in the Jatsek household, as I like to have them on hand to add as quick nutrition-boosters to salads and even omelets.

I grabbed the jar of Wake Robin Kickin’ Kimchi and what I came up with was a surprisingly tasty and nutritious side salad brimming with protein, fiber, and probiotics! 

Lentil, Quinoa & Kimchi Salad makes for a great side dish or a standalone lunch. I’m sure you will love it! 

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Lentil, Quinoa & Kimchi Salad
Thanks to the addition of just a couple spoonfuls of kimchi, this little salad packs a flavorful punch! Kimchi is a staple in Korean cuisine. A blend of fermented daikon radish, carrot, onion, bok choi, apple, red pepper, ginger and garlic, kimchi is a wonderful source of friendly bacteria, called probiotics. This recipe is vegan, dairy free, and gluten free. 2 Earthfoods per serving: ♥♥
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1 cup lentils, cooked
  • 1/2 cup quinoa, cooked
  • 1/4 cup raw unsalted pepitas (pumpkin seeds), toasted
  • 1/4 cup kimchi Wake Robin Kickin' Kimchi
  • 6 cherry tomatoes, sliced
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
Prep Time 10 minutes
Servings
servings
Ingredients
  • 1 cup lentils, cooked
  • 1/2 cup quinoa, cooked
  • 1/4 cup raw unsalted pepitas (pumpkin seeds), toasted
  • 1/4 cup kimchi Wake Robin Kickin' Kimchi
  • 6 cherry tomatoes, sliced
  • 2 tbsp. Bragg Apple Cider Vinegar
  • 1 tbsp. extra virgin olive oil
  • Sea salt and pepper to taste
Instructions
  1. Cook lentils and quinoa according to package directions. Boil an entire bag of lentils and extra quinoa and store in an airtight container in the refrigerator. Use throughout the week in soups, sauces, salads, casseroles, and omelets!
  2. Toast pumpkin seeds in toaster oven or in a skillet over medium heat until golden brown. Be careful because they can burn quickly!
  3. Add all ingredients to a bowl and mix thoroughly until combined. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 285Total Fat: 10 g; Saturated Fat: 1 g; Sodium: 125 mg; Potassium: 195 mg; Total Carbohydrate: 38 g; Dietary fiber: 10 g; Net Carbohydrates: 28 grams; Sugar:  3 g; Protein: 13 g

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Pesto Zucchini & Bean Pasta (low glycemic, gluten free, dairy free, vegan)

March 12th, 2018 | no comments

  • Healthy fat? Check!
  • Oodles of plant protein? Check!
  • One-third of your daily fiber requirement? Check!
  • Diabetic-friendly? Double check!
  • Earthfood abundant? Check…at 5 Earthfoods per serving!

I may be a bit biased, but I think it’s fair to say this recipe has it all—AND you’ll have it on the table in less than 30 minutes.

If you love the flavor of pesto, you will LOVE this recipe. It’s delicious served hot or cold, and is vegan and allergen-friendly (gluten/dairy-free). Can’t find pomegranate this time of year? No problem! Simply leave them out or substitute with a sprinkle of dried cranberries. It’s more the color I’m after here.

This is the second recipe I’ve shared using Explore Cuisine Organic Edamame and Mung Bean Fettuccine. I love this pasta because it is made strictly from beans. That’s it! Here’s the other recipe if you’d like to give it a whirl: Basil & Sun-Dried Tomato Bean Pasta.

Print Recipe
Pesto Zucchini & Bean Pasta (low glycemic, gluten free, dairy free, vegan)
A light dish, gentle on the blood sugar and chock full of nutrition! Serve it warm or cold and top with a piece of wild salmon if desired! 5 Earthfoods per serving: ♥♥♥♥♥
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine -cooked according to package instructions and drained
  • 16 oz. spiralized zucchini -or two large zucchini if spiralizing on your own!
  • 2 handfuls fresh basil
  • 4 cloves garlic -peeled and chopped into big chunks
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp. coarse sea salt
  • 1/2 cup pecans -chopped and toasted
  • 1/2 cup pomegranate arils -arils are the seeds of the pomegranate
Course Dinner, Lunch
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 box Explore Cuisine Organic Edamame and Mung Bean Fettuccine -cooked according to package instructions and drained
  • 16 oz. spiralized zucchini -or two large zucchini if spiralizing on your own!
  • 2 handfuls fresh basil
  • 4 cloves garlic -peeled and chopped into big chunks
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp. coarse sea salt
  • 1/2 cup pecans -chopped and toasted
  • 1/2 cup pomegranate arils -arils are the seeds of the pomegranate
Instructions
  1. Add basil, garlic, and pine nuts to food processor and pulse until finely chopped.
  2. Add olive oil and salt and pulse until blended. If it's too thick, add a little more olive oil.
  3. Mix fettuccine with sauce until thoroughly combined. Gently fold in zucchini, pecans, and pomegranate. Enjoy!
Recipe Notes

Nutrition Facts per serving: Calories: 310; Total Fat: 25 g; Saturated Fat: 3 g; Sodium: 225 mg; Potassium: 700 mg; Total Carbohydrate: 16 g; Dietary fiber: 9 g; Net Carbohydrates: 7 grams; Sugar: 5 g; Protein: 14 g

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Super Succulent Seasoned Chicken

January 16th, 2018 | no comments

 

Chicken doesn’t have to be dry my friends! I’ve made this recipe at least a couple of dozen times and it always turns out perfectly moist and tender.

Being a “born-again” meat eater, I was a bit nervous about cooking meat. After all, the year 1994 marks the last time I actually ate meat…and it was prepared by my mother. 🙂

This recipe is so simple and uses nothing but spices, sea salt, and extra virgin olive oil.

Looking for quick lunch ideas throughout the week? Prepare double the recipe and store the leftovers in the refrigerator! When you’re ready:

  • Slice into strips and add to a green leafy salad.
  • Cut into chunks and mix with avocado oil mayo, diced grapes and chopped red onion and celery!
  • For a warm and savory lunch, shred and stir into a small bowl of prepared steel cut oats, along with diced avocado, fresh herbs, and leftover veggies from last night’s dinner.
Print Recipe
Super Succulent Seasoned Chicken
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 boneless and skinless chicken breasts I like either Organic Smart Chicken or Gerber Amish Farm Chicken
  • 1 tbsp. extra virgin olive oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. chili powder
  • 1/2 tsp. Sea salt
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 2 boneless and skinless chicken breasts I like either Organic Smart Chicken or Gerber Amish Farm Chicken
  • 1 tbsp. extra virgin olive oil
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. fresh ground pepper
  • 1/4 tsp. chili powder
  • 1/2 tsp. Sea salt
Instructions
  1. Preheat oven to 450 degrees.
  2. To tenderize, pound chicken breasts to an even thickness.
  3. Pour oil in a baking dish and coat both sides of chicken with oil.
  4. Add garlic powder through salt to a small bowl and mix together. Evenly coat both sides of chicken with spice mix and rub in with clean hands.
  5. Bake for 15-20 minutes until internal temperature reaches 165 degrees. Then remove from oven and cover pan with foil and let rest for 10 minutes to allow the juices to settle.
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Cranberry Apple Tuna Salad Jar

December 26th, 2017 | no comments

Tuna salad is an easy and economical lunch solution…but unfortunately, the mayonnaise that typically dresses it, is full of preservatives (calcium disodium EDTA) and pro-inflammatory omega 6 oil (soybean oil). No thank you!

My version of tuna salad uses a simple five-ingredient homemade Avocado Mayo: avocado, lemon juice, extra virgin olive oil or avocado oil, sea salt, and cayenne pepper. I also like a bit of crunch to my meals, so I added chopped celery, apple and red onion. A sprinkle of organic cranberry raisins gives it a nice kiss of sweetness!

I’m a little picky with my tuna too. Safe Catch Tuna is a sustainably caught, omega 3-rich tuna that is tested for mercury content and meets the company’s purity standards— which are even more strict than the FDA mercury action limit.

Instead of bread, I like to serve my tuna salad on Flackers crackers or with a combination of sliced cucumbers, celery sticks, jicama slices, sliced radishes and sweet mini peppers. 

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Cranberry Apple Tuna Salad Jar
Tuna salad is an easy and economical lunch solution. My version uses sustainably caught, low mercury tuna, dressed with a simple five-ingredient homemade avocado mayonnaise and mixed with chopped celery, apple, red onion, and a sprinkle of organic cranberry raisins. Toss it all in a mason jar and lunch is served! 1 Earthfood per serving: ♥
Course Lunch
Prep Time 10 minutes
Servings
serving
Ingredients
  • 2 tbsp. Avocado Mayo (see Recipe Notes below) You could also use Chosen Foods Avocado Oil Mayo
  • 5 oz. can Safe Catch Wild Tuna
  • 1 tbsp. organic dried cranberries
  • 1/2 small apple, diced with skin on
  • 1/2 small celery stalk, diced
  • 1 tbsp. red onion, diced
  • Sea salt and pepper to taste
Course Lunch
Prep Time 10 minutes
Servings
serving
Ingredients
  • 2 tbsp. Avocado Mayo (see Recipe Notes below) You could also use Chosen Foods Avocado Oil Mayo
  • 5 oz. can Safe Catch Wild Tuna
  • 1 tbsp. organic dried cranberries
  • 1/2 small apple, diced with skin on
  • 1/2 small celery stalk, diced
  • 1 tbsp. red onion, diced
  • Sea salt and pepper to taste
Instructions
  1. Combine all ingredients in a small bowl. Spoon into mason jar, secure lid, and store in refrigerator. Serve with a side of Flackers crackers or boost up your Earthfoods and serve with a combination of sliced cucumbers, celery sticks, jicama slices, sliced radishes, sweet mini peppers sliced in half and cleaned. Use the veggies to scoop salad out of jar!
Recipe Notes

Click HERE for Avocado Mayo recipe.

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