Kids don’t always enjoy eating seafood, but they will enjoy it this way! Adding the slightly sweet nutty mixture to a wild-caught salmon fillet was the way to go and compliments this fish nicely. Serve with steamed veggies for a perfect meal!
Preheat oven to 400 degrees. Line a baking tray with parchment paper.
In a small bowl, blend butter, mustard, and honey and set aside.
In another small bowl mix together walnuts and parsley.
Place salmon fillets on the prepared pan and sprinkle with Real salt. Brush each fillet with honey-butter mixture. Sprinkle on nut mixture and press into the fillets on the tops and sides of the salmon.
Bake the salmon for 12-15 minutes until it flakes easily with a fork.
Serve with a wedge of lemon.
Cooked spaghetti squash with Kale in wine, very tasty. It is a quick and simple and a great way to eat your veggies!
In a large pot add 8 quarts of water, bring to a boil.
Add 1 T salt and then the spaghetti squash halves, cook for 15 min.
Let cool completely.
Once cool remove flesh from shell and leave in a bowl.
In a cast iron skillet, heat olive oil.
Add garlic and red pepper flake, cook until tender
Add chopped kale and cook until tender.
Add spaghetti squash, and toss with kale
Deglaze pan, with chicken stock and red wine.
Cook until most of the liquid has evaporated (3-4 min).
Serve with grated pecorino romano cheese (optional).
I created this recipe after working all day in the garden and needing an easy meal that was quick, healthy, and delicious. It’s a great way to use up a surplus of vegetables (either in your garden or fridge)! This is a super quick and satisfying meal that scored big in my home. It’s especially delicious with portabella mushrooms, too. *Note: if you use veggies that require a longer cooking time, simply add them at the beginning when you sauté the onion. For veggies that cook up softer, add them at the end. I serve this over soaked and steamed rice Enjoy!
Chop and brown onion and carrots in 2 T. butter with a pinch of sea salt. When onions turn translucent and carrots begin to soften, cover pan with a lid and let simmer while chopping up remainder of vegetables. This will allow carrots and onions to slightly brown. *Sautéing carrots with the onions allow them the extended cooking time needed.
Remove lid and add 1 T. Butter, chicken thighs, and ½ tsp Sea Salt. Sauté until chicken turns color and is just over half done.
Add the Soy Sauce, Lemon Juice and Honey. Stir. Add the peppers, broccoli, and tomatoes, and stir to coat them. Place lid back on pan and let cook an additional 3 minutes or so – until chicken is finished cooking. *Be careful not to overcook and make your broccoli or other veggies soggy!
Remove lid, stir, adjust seasoning with salt and pepper if desired. Serve over bed of soaked steamed brown rice and enjoy!
Carrots, summer squash, green beans, onions, and a bouquet of herbs really got along nicely in your trusty cast iron skillet. Add a bit of healthy fat to help your body absorb all the nutrients these beauts have to offer along with some protein thrown in and you’ve got yourself a complete meal of summery goodness. And talk about easy on the ol’ grocery budget. Succotash was popular during the Great Depression for a reason. This can also be made in your cast iron on the grill.
Brown sausage in a large pan (I used a 10-inch cast iron skillet)
Meanwhile, while the sausage is browning (be sure to stir it occasionally), prepare the veggies: peel and dice the onion and carrots. Snap the ends off the green beans and snap or cut them into thirds. Cut the potatoes into 6 wedges each and the squash into coins chopped in half. Mince the garlic.
Once the sausage is done browning, add all the veggies to the pan, give it a mix, and place the herb bouquet on the top. The flavor will infuse into the vegetables. Place a lid on the pan, set the burner to medium (maybe slightly higher, but not too high), and allow to cook until the potatoes are soft, about 20 minutes. Meanwhile, slice the mascarpone or cream cheese into tablespoon-sized slices so they will easily melt when stirred into the dish.
Turn burner off, remove and compost herb bouquet, and mix in salt, pepper, and sliced mascarpone or cream cheese.
Sprinkle grated cheese on top and serve warm.
Not long ago, I ran across the idea of cooking spaghetti noodles and sauce, all in one pot. This method eliminates the need to cook the pasta separately, and even better, I don’t have to add tomato paste to make the sauce nice and thick. You can, of course, substitute dried herbs in this recipe and fresh tomatoes and juice, or purchased canned tomato products. The Jalapeno peppers make it spicy, but not overwhelming. Zucchini is optional, but this is a great way to use some if you have it… zucchinis take on the flavor of what they are cooked with, as they are so mild tasting.
In a large pot that has a heavy bottom, or a cast iron Dutch oven, melt the olive and coconut oils together on medium-low heat.
Add the onion, garlic, Jalapeño, green pepper, and zucchini. Stirring often, saute until the onions are getting soft.
Add the basil, parsley, oregano, and thyme and cook for about 30 seconds more. Add the ground beef. Turn the heat up a little.
Continue to cook, chopping up the meat and stirring until the meat is all browned.
Add the drained whole tomatoes and chop them up. Add the tomato juice, sea salt, and pepper.
Bring it all to a boil, stirring often, and then add the spaghetti noodles, stir well, bring to a boil, reduce heat, cover and simmer, stirring often for about 15 to 17 minutes. Once in a while, test a piece of the pasta to see if it is as done as you like.
Then, it’s finished, thick and lovely! Serve warm with grated Parmesan cheese.
This reheats well. Serve with a fresh crisp salad for a complete meal.
This easy sandwich is my favorite go-to lunch!! It is full of good fats from the raw butter and avocado, protein from the turkey and cheese, and yet bursting with flavor.
Spread softened butter on the toasted and cooled bread, then smash avocado on top. Sprinkle with salt and balsamic vinegar, then place one slice of turkey on top. Spread with mustard, then add cheese and top with the final piece of turkey. Enjoy!
A healthy and delicious quick meal: Eggplant with wild salmon recipe (makes 1 serving):
Fry in pan in olive oil till done the eggplant, celery, garlic and wild salmon filet - ripping the filet into pieces.
Serve:
Put the fried Eggplant with wild salmon in a plate, then the diced tomatoes followed by pepper and onions. Sprinkle with Herbal Salt.
Enjoy!
This fun twist takes PB&J to a whole new level! Gluten-free, easy to prepare, with chocolately, gooey deliciousness in each bite!
(Editor’s Note: Probably shouldn’t make this one a regular lunch, but it would be fun to do for a special occasion or treat.)
Spread peanut butter on 1 slice of bread and top with banana slices. On the other piece, spread jelly and then sprinkle chocolate chips on top. Sandwich together, and then spread the butter on the outside of the sandwich (both sides). Heat a small cast-iron skillet, and grill sandwich until the outside is crunchy, with the chocolate and peanut butter hot and melted. Serve with a glass of cold, grass-fed milk!
These burgers can be served on buns and also stand alone as the main dish of a meal. My grandchildren love these.
Open the can of salmon and drain out 1/2 of the liquid it contains.
Pour the contents of the can into a medium-sized bowl.
Using a fork, mash the salmon thoroughly.
Add the egg, onion, and 1 Tbsp Calgin All Natural liquid smoke. Mix together well.
Begin adding the soft bread crumbs, stirring them in a little at a time. Depending on the bread you use, it will need more or less. You want to be able to easily form the mixture into patties to fry.
Form into 5 patties, pressed together well and set them aside on a plate.
In a cast iron skillet, heat 2 Tablespoons of lard on medium-low heat and spread to coat the bottom of the skillet.
Place the salmon patties in the skillet and turn the heat down a little.
Cook approximately 5 minutes on each side. They should be nicely browned on one side before you turn them over, using a metal spatula.
Remove from the skillet and serve. They also can be refrigerated and re-heated for later.
These burgers are good served on a bun with homemade ketchup. They also can be served without a bun… very good with some brown rice and stir-fried greens. If there are leftovers, you can break them into small pieces when cold and add them to a green salad! Another option is to form them into “meatballs” and cook them like that.
A note about the soft bread crumbs. I save the heels of my homemade bread when it gets a little stale. I tear them into pieces and process in a food processor until fine crumbs are formed. These are stored in a lidded glass jar in the freezer and are ready to use whenever I need them.
This quick, springtime dish both nourishes, fills, and delights.
Prepare marinade by whisking together nama shoyu, wine, sugar, arrowroot powder, ginger, garlic, and curry powder. Add steak slices to it and allow to marinate for as long as 6 hours or as short as the time it takes to chop the vegetables.
Heat oil in large pan on medium-high heat. Using tongs, add the steak and cook about 3 minutes. Add vegetables, remaining steak marinade, and coconut milk. Cook, stirring constantly, about 5 minutes or until the vegetables are soft but still slightly crispy. Sprinkle cilantro and pine nuts over the dish. Serve by itself or over a bed of rice.
Chicken in a nutty tomato sauce - can use either peanut butter or almond butter.
Heat coconut oil in a medium pot, saute onion. Add ginger and jalapenos and saute about 2 minutes. Add the chili powder, and saute about 1 minute more.
Add chicken stock, almond butter, tomatoes, and apple cider vinegar, stir, and bring to a slight boil. As soon as it starts to boil, lower heat to a very gentle simmer, add chicken, and let simmer 10-15 minutes.
While mixture simmers, slice green onions. Serve hot over (cauliflower) rice, with a generous handful of green onion slices on each serving.
Low carb, Paleo-style Swedish meatballs with gravy and mashed cauliflower (the cauliflower recipe is on my blog). This recipe makes a large batch that can either be frozen or feed a large group.
In a large bowl combine meats, almond flour, almond milk, egg, spices, and onion. Mix with hands until ingredients are combined throughout. Take a glass of cold water dip your hand in the water (so meatballs won’t stick), and roll into small golf ball sized balls.
Heat butter and oil in a large skillet or saute pan over medium-high heat. Add the meatballs leave a small space between the meatballs so they don’t stick together, and gently brown on all sides, about 10 minutes. Place them on a heated baking pan in a low oven to keep warm.
For the gravy, add 1 cup of broth to a medium skillet with, let it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/8 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the coconut and almond milk and season with salt and pepper.
To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley.