Here’s an easy, healthy, and delicious way to enjoy apples! (As if they weren’t delicious and enjoyable on their own..)
- Preheat oven to 350 degrees
- Core and slice an apple (or several apples)
- Drizzle with honey
- Sprinkle with cinnamon
- Toss in some walnuts
- Mix all together in a bowl
- Transfer to a baking sheet
- Bake for 35 min, turn oven off and let sit for awhile
This bowl of goodness is packed with Omega 3’s, low fat protein, fiber, B vitamins, Iron, Folate, Potassium, Magnesium, Phytonutrients, Vitamin E, Selenium, Calcium, CoQ 10, Lutein, Zeaxanthan, Beta-corotene, Vitamin C, and much more!
- 3oz Seared Tuna, rare, sliced
- 1/4 cup lentils, cooked in veggie broth
- 1 tsp garlic, minced
- 1 1/2 tsp shallots, minced
- pinch of aleppo pepper (or chili flakes)
- 1/4 cup tomatoes, seeded and chopped
- 1/4 cup asparagus, blanched or grilled, cut on a bias in 1/4″ pieces
- 1/2 tsp each: rosemary, thyme, parsley
- 1 small handful spinach
- Sliced scallion for garnish, squeeze of lemon, lemon zest
- Cook the lentils, (preferably in homemade veggie broth!)
- Save some of the broth and set aside
- Get a saute pan hot with your favorite (healthy) cooking oil
- Throw in the garlic, shallots, and aleppo, saute about 30 seconds
- Add the tomatoes and asparagus
- Saute a minute or 2, then
- Add about 1/2 cup veggie broth and the miso
- Fully incorporate the miso while bringing it to a boil
- Add the lentils
- Check the seasoning for salt and pepper, if needed
- Add the herbs, toss it around
- Throw in the spinach. As soon as it starts to wilt, pull it off the heat
- Put it all in a bowl and top it with the seared sliced tuna
- Garnish with scallions and lemon zest, and squeeze some lemon juice on it
**This can be a soup too, just add more veggie broth, and maybe substitute scallops for the tuna! You could even whisk up an egg and drizzle it in while the soup is simmering.
There’s no real set recipe here as far as quantities go, or ingredients, but making your own veggie broth at home is easy and it lets you control the quality of ingredients as well as salt content.
Why buy it, when you can make it?
Use your veggie broth in homemade soups and sauces. I even use it instead of water to cook beans, rice, and quinoa for another layer of flavor!
- Yellow onions
- Bay leaves
- Whole black peppercorns
- Fresh thyme
- Rough chop all the veggies and throw them in a pot
- Add all other ingredients
- Cover with plenty of cold water
- Bring to a boil, then simmer for awhile
- Strain liquid
**Tip: Don’t include salt. You will more than likely be adding to salt to whatever dish you are using your homemade veggie broth in. No need to add it twice!
**Side note: There are many opinions on making stocks and broths. Some people peel the carrots and onions, and trim the leaves off the celery because they think it turns it bitter. Some people don’t. It is entirely up to you. There are no rules!
**I save my veggie scraps in a bag in the freezer when I cook and throw them in as well when I make broth. Also, you are not limited to the ingredients listed above. Try adding mushrooms, peppers, etc. into your broth. If you’re going for a particular color though, keep than in mind when adding your ingredients.
**This recipe freezes well. Make a big batch and portion in in smaller amounts to freeze. Then just pull some out as you need it.
- 1 cup baby spinach
- 1/2 orange bell pepper
- 6 grape tomatoes
- A few slivers of red onion
- 1/2 grapefruit, cut into wedges
- 1/2 avocado
- Small handful of walnuts
- Drizzle of EVOO
- Sprinkle of lemon juice
- A few cilantro leaves
- Sprinkle of toasted wheat germ
- Throw everything but wheat germ in a bowl and mix well
- Sprinkle the toasted wheat germ over top
**If you zest the lemon before squeezing it you could sprinkle that over top too!
Recipe: Garlic Green Beans
Here’s a great, clean side dish that can accompany a variety of foods.
1/4 lb fresh green beans, trimmed
1 tsp garlic, minced (about 1 clove)
1/4 tsp aleppo (or chili flakes)
1 tsp EVOO
3 tsp Ghee (or clarified full fat butter)
~1 lemon, zest
Kosher salt, fresh cracked pepper to taste
Blanch the green beans in boiling water with salt for 2 min
Drain and submerge in an ice bath to shock it and stop the cooking process
Heat the EVOO and Ghee in a saute pan on medium heat
Add the garlic and aleppo, saute until fragrant, 15-30 sec. Do not burn the garlic.
Add in the blanched green beans, and toss to coat evenly with the garlic and oil/butter
Add kosher salt and fresh cracked pepper to taste
Put the beans on a plate and grate some fresh lemon zest over top
Need a boost to your brain power? Try this!
- 1 whole mango
- 1 whole avocado
- 1 cup spinach
- 1 cup cold vanilla almond milk
- 6 tsp honey
- Mix all ingredients in a blender
¼ cup rice wine vinegar
1/8 cup water
3 TBS low sodium soy sauce
1 tsp sesame oil (preferably toasted)
1 lime, juiced
2 tsp ginger paste
2 Wild Salmon filets, 4-5 oz
½ tsp ginger paste
½ tsp fresh garlic, minced
½ TBS shallots or red onion, minced
1/8 c cilantro, chopped
1 TBS shallots or red onion, minced
2 tsp fresh garlic, minced
1 head cauliflower, cut in florets, lightly steamed or blanched
5-6 oz baby spinach
1 TBS sesame seeds
Make marinade by combining all ingredients in a blender and mix until smooth
Arrange the salmon filets in a baking dish and cover with half the marinade
Cover and refrigerate for about 30 minutes. Save the rest of the marinade for the sauce
Preheat oven to 350 degrees F
Pull the salmon from the marinade to a baking dish. Discard the marinade
Bake the salmon for 12-15 minutes, maybe longer depending on your oven. You want the filets to flake with a fork and be at least 140 degrees F
For the sauce, put the reserved marinade in a pan and add the onion, garlic, and ginger
Simmer about 5 minutes, or until garlic and onions are soft
Add cilantro, simmer another minute, remove from heat
For the Cauli/Spinach, heat a little canola, or cooking oil of your choice in a sauté pan. Add the garlic and shallots and shake them around. Add in the blanched or steamed cauliflower and shake it around til it gets hot. Last, add the spinach and cook until it just begins to wilt. Add the sesame seeds
Put the cauli/spinach on the plates and top with the salmon. Spoon the sauce over the salmon and garnish with a squirt of lemon juice, a little chives, and perhaps some minced bell or hot peppers
**Tip: Salt depends on how salty you soy sauce is. Taste before adding more salt. I also like to add just a pinch of crushed red pepper flakes whenever I sauté garlic, just because.
Try this for a good nights sleep!
- One bag chamomile tea
- 1 cup hot water
- 1/2 tsp ground ginger, or 1 tsp *fresh grated ginger
- 1/4 tsp ground turmeric, or 1/2 tsp *fresh ground turmeric
- 1/4 cup almond milk
- 1/2 TBS honey
- 1 pinch ground cinnamon, or 1 stick **whole cinnamon
- Steep chamomile in hot water 3-5 minutes
- Remove tea bag and stir in almond milk, ground ginger, ground turmeric, honey and ground cinnamon
*If using fresh grated ginger and turmeric, and them in while you steep the tea. Wrap the shavings in cheesecloth and tie it off, or pour the tea through a strainer before drinking.
**If using stick cinnamon, steep with the tea. You can use it to stir your tea!
Making your own ginger paste is a great way to save money and always have a quick way to use fresh ginger in your cooking. It’s easy too.
- Peel and rough chop fresh ginger
- Puree in a blender with enough water to make it spin
- Strain out the water
- Refrigerate or freeze the ginger paste
**I like to portion mine in 1/2 tsp portions on a flat tray, freeze them, then put them in a ziplock and put them back in the freezer. That way I can pull out exactly what I need when I need it.