Spicy Shakshuka with Goat Cheese and Cilantro

There is something about discovering a new food that sticks with me - finding out a new way to combine ingredients that I had not previously tried before is fascinating - and then I just cannot get it out of my head! That is what happened to me when I tried a similar dish to this for the first time while taking Whole Foods Production at Bastyr during my Masters studies. During this course we were assigned to develop many different menu’s together, however the one product that has continued to happily haunt me is this: shakshuka.

Every time I have been curious about what to make for breakfast a little voice whispers, “shakshuka” inside my head. While I am wandering the grocery store looking for inspiration for a light dinner there it is again… “shakshuka.” So, in deciding to listen to my internal self, I have finally decided to whip up my own version of this tomato dish, only this time with a bit more flair and spice, and thus created…

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Shakshuka (see also: shakshouka/chakchouka) is a stewed tomato and onion dish, made commonly with peppers as well, in which you poach eggs directly in the veggie mixture and serve it all from the same pan! It originates from the Mediterranean and Middle East, however this more modern version of it has been seen more commonly in North Africa. It is an incredibly simple dish to whip together and super flavorful as it is absolutely bursting with spices and aromatics.

Although I tried to stick without the same taste profile as the shakshuka that had entranced me while in school, I decided to kick up the heat by adding both red pepper flakes and harissa to the mix, in addition to the traditional salt, pepper, and paprika. Harissa is a Tunisian red pepper spice blend that provides a smokey, spicy, earthy flavor to the dish, that when incorporated with the sweet onions and acidic tomato, creates an amazing experience that provides to all the senses.

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Absolutely everything in this recipe is so healthy! From hearty vegetables to antioxidant-filled spices, to the addition of eggs for protein - this dish really does provide it all. The star of this dish though really has to be the fire-roasted tomatoes, they are so nutritious. They are great sources of vitamin C, potassium, folate, and vitamin K, and are our largest dietary source of a strong antioxidant called lycopene. Consumption of tomatoes has been linked to improved skin and heart health, and cancer prevention - quite the list of benefits from something so delicious!

The recipe posted calls for baby spinach, however as you can probably see, I completely forgot to add it to the one shown here (it was a long morning!), but, feel free to add or subtract as you wish. I served my shakshuka with tortillas to make breakfast tacos, mainly because thats what was on my counter! However, serving this over a bed of warm polenta would be absolutely delightful - or any other vessel you choose. I would love to hear your ideas! I hope you enjoy and this recipe is able to warm you on one of these cold winter days.

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Spicy Shakshuka with Goat Cheese and Cilantro

Ingredients:

  • 2 tablespoons extra virgin olive oil

  • 2 garlic cloves, minced

  • 1/2 large yellow onion, diced

  • 1 red bell pepper, diced

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon paprika

  • 1 teaspoon marjoram

  • 2 teaspoons harissa

  • 1 - 14 oz can fire roasted diced tomatoes (w/ liquid)

  • 1/4 cup chicken broth

  • 2 cups baby spinach leaves

  • 2 large eggs (I prefer organic and pastured - local if possible!)

  • 2 tablespoons cilantro leaves

  • 2 tablespoons goat cheese

Directions:

  1. Preheat oven to 375°F (190°C).

  2. Heat olive oil in a medium cast iron pan over medium heat.

  3. Add garlic and onions and sauté until transparent.

  4. Add bell pepper and continue sautéing until soft.

  5. Add the salt, pepper, red pepper flakes, paprika, marjoram, and harissa, and continue to cook for 1-2 more minutes, or until fragrant.

  6. Add tomatoes and chicken broth and bring to a simmer.

  7. Cook for about 10 minutes until all ingredients are soft and stewed.

  8. Stir in the baby spinach until just beginning to wilt.

    (At this point you can either keep the shakshuka cooking in the medium cast iron or transfer it to two smaller pans - I chose the latter.)

  9. Create two small wells in the shakshuka (one in each small pan or two in the larger pan), and drop the eggs into each spot.

  10. Place in the oven uncovered for 8-10 minutes, until the egg is cooked but the yolk is still soft.

  11. Remove from oven and top with cilantro and crumbled goat cheese - Serve immediately!

Makes: 2 servings

Time: 40 minutes

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Breakfast (or brunch.. or lunch.. or dinner) is served!

French Onion Cauliflower Steaks

If you know me, you know that French onion soup is hands-down, without question, my absolute favorite food. It is so rich and hearty and gooey and warming… and not exactly the healthiest soup option out there. But, there is something about those caramelized onions and that salty, melty cheese that I just cannot walk away from. So, in a venture to make a lighter, healthier version that encompasses all the taste and experience that is a steamy bowl of French onion, I began to think about accompanying vessels that would compliment the ingredients, without taking over the entire dish. I tried to think of things that had a neutral taste and, much like the usual bread, would really soak up the flavors and unify the dish, which ended up bringing me to…

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I know, I know, many people get offended when people use the word “steak” when referring to anything but a perfectly seared piece of meat, but I really don’t know how else you would describe this slab of roasted goodness. The cauliflower acts as the perfect background note, caramelizing a bit itself during roasting before being topped with the onions and cheese. The natural sugars of the onions are drawn out during the cooking process, and are offset by the sweet and salty Gruyère. Finally, topping the final product with fried sage leaves completes the dish on an earthy, bitter note. It is absolutely delicious!

In addition to being the perfect vegetable to be used in this recipe, cauliflower also hosts a wide variety of health benefits. Within every cup of this cruciferous veg there is 77% of your daily vitamin C, 20% of your vitamin K, and 11% of your vitamin B6 Recommended Dietary Intake (RDI). It is high in fiber and choline (which is important for brain development and cell membrane integrity!), and though it may not be vibrant in color, it is still stocked with antioxidants. Its neutral taste is so versatile, it is a great substitute for many refined grains on the market… which I am sure you’ve seen, extensively.

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I have to admit, it took me way too long to learn to properly caramelize onions. So often I would cook them at too high a temp and they would brown too quickly rather than sweating first before turning into golden sweetness. I even found myself adding sugar once to try and speed up the process and mask the obviously overdone onions underneath (but that is our little secret, right?). Finally, I learned the answer: low and slow. My stove never turns higher than medium during the whole process, and i just add a bit of salt to the onions as seasoning in the beginning. Many recipes will tell you to use a combination of oil and butter to avoid the butter from burning, but I’ve found that using ghee avoids this problem and gives a truly flavorful onion compote.

As always, I like to make recipes that can easily be altered to other dietary styles and tastes, and this is no exception. For instance, if making a vegan version, go ahead and use oil, vegetable stock, and whatever vegan cheese you please! Additionally, a few different wines can be used in this dish, I just used Marsala as that is what I had on hand, but sherry, dry red, or white wine could easily be substituted. Play around with the recipe! Add whatever herbs strike your fancy. I hope you enjoy it!

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French Onion Cauliflower Steaks

Ingredients:

  • 1 tablespoon ghee (preferably grass fed)

  • 2 yellow onions, thinly sliced

  • 1 shallot, thinly sliced

  • 1/2 teaspoon salt

  • 1 large head cauliflower, cut lengthwise through the core into 4 “steaks”

  • 2 cloves garlic

  • 1 teaspoon extra virgin olive oil

  • 2 tablespoons dry Marsala wine

  • 1/3 cup beef stock

  • 1 large sprig fresh thyme

  • 1/2 teaspoon pepper

  • 1/3 cup shredded Gruyère cheese

  • 8 fried sage leaves (recipe below)

Directions:

  1. Set oven to 400°F (~205°C).

  2. Heat ghee in dutch oven or heavy bottomed skillet over medium heat.

  3. Once shimmering, add the onions, shallots, and salt.

  4. Cook for roughly 10 minutes, stirring often.

  5. Reduce the heat to medium low and continue to cook for 45 minutes to 1 hour, stirring occasionally, until soft and golden brown.

  6. As the onions are cooking, rub the cauliflower steaks with the garlic cloves, and lightly coat with olive oil (I use a spray oil for this to get the lightest coat possible).

  7. Place steaks on parchment lined baking sheet and roast in the oven for 30 minutes, turned half way through the cooking time.

  8. When the cauliflower is done, remove from oven and set aside.

  9. Once the onions are caramelized, raise the heat again to medium and add the Marsala wine, beef stock, thyme sprig, and pepper.

  10. Cook down, scraping the brown bits from the bottom of the pan, until the majority of the liquid has evaporated and the consistency holds shape (about 8-10 minutes).

  11. Remove the thyme spring from the onion mixture and set oven to broil.

  12. Evenly distribute the onion compote on top of the cauliflower steaks and top with the grated Gruyère.

  13. Broil until cheese is melted and beginning to brown.

  14. Remove from oven, top with fried sage leaves, and serve immediately!

Makes: 4 servings

Time: 1 hour 30 minutes

Quick Fried Sage Leaves

Ingredients:

  • 2 tablespoons extra virgin olive oil

  • 8 fresh sage leaves

  • Pinch of salt

Directions:

  1. Heat olive oil over medium high heat in small cast iron pan (may need to adjust oil amount based on pan size).

  2. Once oil is shimmering, drop sage leaves into oil, keeping them separated.

  3. Turn after 10 seconds, and continue cooking for another 10 seconds.

  4. Remove from pan to paper towel lined plate, and sprinkle with sea salt, the leaves will crisp as they cool.

Makes: 8 leaves

Time: 5 minutes

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Caramelized, cheesy goodness!

Shrimp & Veggie Spring Rolls with Spicy Gochujang Peanut Sauce

It has been unseasonably sunny in Seattle much of this past week, and so I have been craving something lighter with a little heat! With my on-going love affair with finger foods still in full swing, I knew the best idea would be a spring roll. After playing with a few different ingredients, I stumbled upon this combination that provides possibly the world’s perfect bite. These are so yummy! They are refreshing and warming and delicious. I can’t wait for you to try them.

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Although I love my classic, trusty peanut sauce recipe, I have recently been exploring variations of it, including this spicy Gochujang flavored version. The heat of the sauce bites through the creamy peanut butter, which perfectly coats the crunchy vegetables and sweet pink shrimp. Using tofu instead of shrimp is also delightful for a vegan version of the dish.

Gochujang a Korean fermented red chili paste that provides a spicy, sweet, and savory punch to this addictive sauce. The name even translates to “gochu” meaning chili and “jang” which means fermented! There are plenty of benefits of eating fermented foods, including promoting gut health though the introduction of probiotics and increasing your metabolism. Combined with all the other ingredients in this dipping sauce, Gochujang takes a starring role in the flavor profile and mixes beautifully with the other Asian-inspired tastes.

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The best part about this dish is its versatility! You can use so many different kinds of vegetables and proteins and really customize it to your own taste. The sauce will go with it all, I promise! Additionally, this recipe provides enough for a side dish or appetizer for two people, or enjoy them all yourself for a light meal! They really do have it all: protein, fiber, healthy fats, veggies, and there is a fermented element to help with digestion!

Although you can switch it up if you like, I prefer these exactly as is. The shrimp is tender and buttery, and provides a variety of excellent health benefits. Not only is it a great source of protein, but they provide high amounts of selenium (over 100% DV!), vitamin B12, and phosphorous. Selenium is known to act as both a mineral important in immunity and thyroid function, but also as an important antioxidant. It is important to use wild-caught, fresh shrimp to avoid the use of antibiotics or fungicides, and give the best seafood flavor! I prefer to steam my shrimp for this recipe so I avoid having to use any added oils and they maintain a soft, consistent texture.

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I am still working on my spring roll wrapping technique, but here are a few of my tips to keep the wrappers from ripping, sticking to themselves, or being too loose to create a neatly packaged (slightly bulging) spring roll:

  • Prep everything before beginning to roll: preparation is key to building spring rolls. Make sure everything is sliced, cooked, and cooled prior to beginning assembling.

  • Use plenty of cool water: soak each wrapper in a bowl of water for 30-40 seconds and keep it moist while on your rolling surface to keep it from drying out and becoming too tacky.

  • Work on a single roll at a time: once you’ve soaked your wrapper, you have a limited amount of time to work with it, so build and roll one at a time to keep the quality the best.

  • Be moderate with filling: do not overfill it! They will be much easier and tidier to roll if you aren’t trying to stretch and stuff the wrappers to make it fit.

  • Practice makes perfect: keep on rolling! The more fresh rolls you make, the more used to the process you will become, creating more and more beautiful little packages!

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Shrimp & Veggie Spring Rolls with Spicy Gochujang Peanut Sauce

Ingredients:

  • 4 rice paper wrappers

  • 1/2 cup rice noodles, cooked

  • 1 cucumber, peeled, seeded, and cut into strips

  • 1/4 red onion, thinly sliced

  • 1/3 cup daikon radish, julienned

  • 1/3 yellow bell pepper, thinly sliced

  • 1/3 cup zucchini, spiralized

  • 1/4 cup carrot, cut into matchsticks

  • 6 shrimp, cooked and cut in half

  • Gochujang Peanut Sauce:

    • 1/4 cup creamy peanut butter

    • 1 tablespoon Gochujang paste

    • t tablespoon soy sauce or tamari

    • 2 teaspoons rice vinegar

    • 1/2-1 teaspoon chili oil (as desired)

    • 1 teaspoon minced ginger

    • 2 cloves minced garlic

    • 3 tablespoons water

Directions:

  1. Combine all of the ingredients for the Gochujang peanut sauce in a small bowl and whisk together. Set aside to let the flavors meld together.

  2. Make sure all spring roll ingredients are prepared and organized.

  3. Wet one spring roll wrapper and lay it flat on a smooth surface.

  4. Add a layer of noodles, followed by vegetables in any order you would like.

  5. Add shrimp a little further out from the original pile, so that when you roll everything together, the shrimp is separated and makes for a nice presentation.

  6. Fold in side of wrapper to cover ingredients, and then fold over side closest to noodles and vegetables.

  7. Continue rolling, tucking ingredients in and keeping wrapper tight.

  8. Repeat until 4 spring rolls have been made, and serve with the Gochujang peanut sauce!

Makes: 4 rolls / ~1/2 cup dipping sauce

Time: 30 minutes

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Let’s hope for more sunny Winter days and reasons for spring rolls! Bon Appétit!

Endive Boats w/ Goat Cheese & White Bean Puree, Roasted Beets, and Pistachios

I love appetizers. Finger-foods. Tapas. Whatever you would like to call them - I cannot get enough. Over the holidays you could find me mostly fawning over a cheese board, or hoarding cookbooks for ideas for other small delights. However, the downfall with this tiny food obsession is that many of them are calorie heavy weights, and it is easy to lose track and overload on them. In realizing my star-crossed love for starters may not be the best for my health, I set off to create a nourishing hors d'oeuvre that is still sweet, savory, and satisfying all at once (and it wont fill you up before dinner!). So thus, I give you…

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Endive is a bitter, leafy vegetable from the chicory family that grows in small, tightly-packed heads. This bitter taste is great for helping engage and strengthen the digestive process, as it activates the production of digestive enzymes. These endive leaves act as such a wonderful vessel for all the other ingredients. The goat cheese and white beans pureed together provide a bit of protein and slightly savory, tangy, and spicy backdrop. This is complimented by the sweet earthiness of the beets, saltiness of the pistachios (healthy fats!), and finally completed with a sugary honey drizzle and mild chives. So good! Definitely my go-to appetizer for 2019.

The star of the show really is these chopped beets though, they are so yummy and nutritious! Beets are chock full of phytonutrients called betalains which provide anti-inflammatory, antioxidant, and detoxification support. In addition, they are super low in calories per serving while being absolute powerhouses in the nutrient category. Beets are high in many essential nutrients like fiber, folate, potassium, and vitamin C! They are known to help regulate blood pressure, reduce inflammation, and aid digestion. Plus, they are so easy to prepare ahead of time and keep in the fridge for use in later recipes!

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The best part about this dish is how easy it is to prepare. Just throw all the ingredients for the puree in the blender, and then assemble! I used canned beans, but you can also use an equivalent amount in soaked and cooked dried beans. I also used prepackaged cooked beets! Chop those up, crush those pistachios, mince the chives, and your’e good to go.

I found a gallon-size ziplock worked just fine as a piping bag, and placing the endive leaves all close to each other helped them stay upright in the filling process. The hardest part was making sure they all didn’t get eaten before I could take pictures! Give these a try at your next get-together, or just make a plate for yourself - they’re kind of like a deconstructed salad, right?

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Endive Boats w/ Goat Cheese & White Bean Puree, Roasted Beets, and Pistachios

Ingredients:

  • White bean and goat cheese puree:

    • 1 - 15 ounce can Great Northern or cannellini beans

    • 4 ounces soft goat cheese

    • 1 tablespoon olive oil

    • 1-2 tablespoons lemon juice (or the juice from one lemon)

    • 1/4 teaspoon garlic powder

    • 1/4 teaspoon onion powder

    • 1/4 teaspoon crushed red chili flakes

    • 1/4 teaspoon salt

    • Pinch of black pepper

  • 2 heads endive

  • 1/2 cup beets, cooked and diced (you can even buy them precooked!)

  • 1/4 cup pistachios

  • 2 tablespoons chives, minced

  • 2 tablespoons honey

Directions:

  1. Add the beans, goat cheese, olive oil, lemon juice, garlic powder, onion powder, red chili flakes, salt, and pepper to a food processor or blender.

  2. Blend until creamy and smooth.

  3. Place pistachios in a plastic bag, and crush with rolling pin.

  4. Separate the leaves of endive, and place them on a serving dish.

  5. Transfer puree from blender to a ziplock or piping bag, and fill each leaf 3/4 of the way full.

  6. Top with roasted beets, crushed pistachios, and chives.

  7. Drizzle honey over the top.

  8. Serve and enjoy!

Makes: ~ 12 filled leaves

Time: 20 minutes

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Yum!

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All gone!

Beets, Greens, & Sausage “End of Summer” Soup

Whoever said life would slow down after grad school, was definitely not aspiring to be a dietitian. Alas, my third recipe has arrived, and thankfully still within 2018!

The Autumn drizzle has finally arrived in Seattle, and along with it my cravings for things warm and nourishing that satisfy my stomach, without the lethargy that tends to accompany heavier meals. My long-time-love-affair with soups draws me their direction for just this reason. They are extremely versatile and can be both light and hearty - and so full of nutrient-dense ingredients! Something about a big boiling pot on the stove is reminiscent of cooler weather; and oh man, is this one soup you’re gonna want to keep on hand through these changing seasons.

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The inspiration for this soup came from the colors and flavors that accompany this season, full of hearty root vegetables in bright yellows, fiery oranges, and deep purples. The mushrooms and white beans add an additional earthiness to this dish, while the the rainbow chard provides a bitter punch. For a vegetarian version of this soup the sausage may be omitted and the chicken broth switched for veggie, however I enjoy its extra depth of flavor and texture. The addition of fresh herbs, aromatics, miso paste, and chili flakes brings together this soup into a light, but warming, healthy Autumn dish.

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The best thing about this soup is the plethora of wonderful of vitamins and minerals it provides, especially those that we begin to lack in the darker winter months including the ever important vitamin D which is provided by the fleshy mushrooms. Have you ever noticed your body beginning to feel more fatigued during the Winter months? Well this could be because less vitamin D, or Cholecalciferol, is being produced in your body due to your skin having less exposure to sunlight! Vitamin D is so important in enhancing your absorption of calcium and helping maintain normal blood levels of calcium and phosphorous, keeping your body running efficiently.

This vitamin D will help absorb the calcium from the rainbow chard, which also provides a good source of potassium and vitamin A (which is likewise found in high amounts in the carrots!). In addition, this medley of vegetables includes vitamin C from the golden beets, and a source of protein and fiber in the white beans. All of the vegetables included provided good sources of phytochemicals, which are various biologically active chemical compounds found in plants. These phytochemicals act as antioxidants within the body, mediating the free radicals which cause harm to the cells of the body and reducing inflammation. Ensuring adequate consumption of a variety of phytochemicals can help decrease the risk of many diseases such as cardiovascular disease and cancers, which is why the abundance of vegetables in this recipe makes this such a wonderfully healthy dish!

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To make this recipe, I begin by gathering and prepping all of my ingredients. This includes peeling and slicing the beets and carrots, cutting the mushrooms and sausage, destemming and chopping the rainbow chard, and dicing and mincing the shallots and garlic (respectively, of course). I like to tie the herbs together before I add them to the pot so they are easier to fish out after the soup is done simmering, and finally I collect all of my seasonings to keep the whole cooking process organized.

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Begin by browning the sausage and when it is golden on both sides, set it aside. The shallots, garlic, and carrots are then sautéed, adding small amounts of chicken broth to the pan to deglaze as needed. The last dry item that is added before the soup is completely assembled is the mushrooms to sweat them down a tiny bit before beets, herbs, and seasonings are included with the broth to bring to a simmer. After a deep, flavorful broth is built, the beans and chard are added just before serving to avoid overcooking. Finally, adjust taste with salt and pepper and enjoy hot off the stove!

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Beets, Greens, & Sausage “End of Summer” Soup

Ingredients:

  • 1 tablespoon extra virgin olive oil

  • 2 italian chicken sausage links

  • 1/4 cup shallots, diced

  • 3 cloves garlic, minced

  • 2 quarts chicken broth, unsalted

  • 6 rainbow carrots, peeled & sliced

  • 8 ounce container crimini mushrooms (~12-15 mushrooms), sliced

  • 4 large golden beets, peeled & thinly sliced

  • 2 sprigs fresh thyme

  • 2 springs fresh tarragon

  • 2 dried bay leaves

  • 3 tablespoons white miso paste

  • 1/2 tablespoon dried chili flakes

  • 1.5 cups white beans, cooked

  • 1 bunch rainbow chard, destemmed & chopped

  • Salt & pepper to taste

Directions:

  1. Heat 1 tbsp oil in a large soup pot or dutch oven over medium high heat. Add sausage and cook until browned.

  2. Once browned, remove the sausage from the pot and set aside. Turn heat to medium.

  3. Add shallots to pot and cook until translucent, then add the garlic and cook for an additional minute.

  4. Use a small amount of the chicken stock to deglaze the pan, reserving the remainder to add later.

  5. Add the carrots and cook until slightly soft, followed by the mushrooms until they begin to sweat.

  6. Add the beets, herbs, miso paste, and chili flakes and stir for a couple of minutes to heat and develop flavors.

  7. Pour in the remainder of the chicken broth, bring to a boil, and then simmer until the beets are soft.

  8. Add beans and chard, and heat until beans are heated and chard is wilted, but still bright in color.

  9. Salt and pepper to taste, and serve!

Makes: 8-10 servings

Time: 1 hour 15 minutes

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Although this soup stands alone as a wonderful meal, I love to serve mine with a thick crusty focaccia bread to soak up the savory broth.

Enjoy!

Spicy Hoisin Salmon & Sesame Zoodle Salad

Well, it only took me slightly under two years to get my second recipe up here!  I guess that is what grad school will do to you.  Regardless, it has arrived (thankful for Spring break!). 

As the sun begins to come out more and the days get longer and warmer, I wanted to create a meal that felt light and summery, while still keeping some warmth to get us through some of these rainy April evenings.  And you guys, this is it.  It is so good. 

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This has become one of my go-to dishes for entertaining, a quick dinner for one, or just when I am craving this wonderful combination of tastes!  The heat from the salmon perfectly balances the cool, crisp textures of the veggie salad; and the Asian inspired flavors fit so well together in this light, but hearty dish.  

Salmon is such a great lean protein that is high in Omega-3 fatty acids (wild-caught will have more than farmed!), which have great cardiovascular benefits and help in lowering blood pressure. These fatty acids are also essential for brain health and help protect our bodies joint from everyday wear-and-tear (along with so many other benefits). But, I think my favorite fact about salmon is how high it is in B-12, a vitamin that is lacking in many diets and is so important in many biological reactions. When served alongside this plethora of antioxidant-containing veggies, you create one delicious and healthy meal!

I like to get my marinade mixed up first so I can have the salmon soak up as much of that delicious flavor as possible.  The sweetness of the hoisin plays so well with the ginger, chili, and garlic, and is all brightened up by a bit of fresh lemon juice.  All of these together against the delicate, mild salmon create a sweet, savory, and spicy balance in this mouth-watering dish. 

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While the salmon is marinating, I get to work on the salad.  First mixing up the sesame dressing, and then prepping all of the vegetables to be combined together.  I have found that using many of my plethora of kitchen gadgets (I have a bit of a problem when it comes to buying these!) helps move this process along, especially when making the zucchini noodles (or zoodles)!  I use a spiralizer for the zucchini, hand slice the bell pepper and green onion, use a julienne peeler for the daikon, and a normal peeler for the carrot ribbons.

Then, I combine everything together and mix it all up!  The salad can then be set aside in the fridge to really absorb the dressing and meld all those wonderful flavors together.  While the salad is resting, the salmon can be placed in the oven and baked to a perfect flaky, moist consistency. 

Once the salmon is done cooking, allow it to rest for 5 mins before serving along side the salad for a wonderful beginning of spring meal! 

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Spicy Hoisin Salmon & Sesame Zoodle Salad

Ingrediens:

For the Salmon: 

  • 2 1/2 tablespoons tamari (or soy sauce)

  • 2 tablespoons hoisin sauce

  • 1.5 teaspoons chili garlic sauce

  • 1 tablespoon freshly squeezed lemon juice

  • 1/2 tablespoon fresh ginger, grated

  • 1 garlic clove, minced

  • 1 tablespoon extra virgin olive oil

  • 2 (4 ounce) salmon fillets (or one larger fillet)

For the Salad: 

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons tamari (or soy sauce)

  • 1 tablespoon hot chili oil

  • 1 tablespoon balsamic vinegar

  • 1 tsp rice wine vinegar

  • 1/2 to 1 tablespoon honey (depending on taste preference)

  • 1 large zucchini, spiralized

  • 1/4 cup orange bell pepper, sliced

  • 1/4 cup red bell pepper, sliced

  • 1/4 cup green onions, sliced (can use white and green parts)

  • 2 rainbow carrots, ribbonned

  • 1/2 cup daikon radish, julienned

  • 1 tbsp sesame seeds, toasted

Directions: 

1.  In a glass bowl, prepare marinade by mixing the tamari, hoisin sauce, chili garlic sauce, lemon juice, ginger, garlic, and olive oil.

2.  Place salmon fillets in an 8-by-8-inch glass baking dish and cover with the mixed marinade.

3.  Place salmon in refrigerator and marinate, turning occasionally.

4.  Preheat oven to 400° F (205° C).

5.  In another glass bowl (or mason jar!), mix the dressing for the salad by combining the sesame oil, tamari, hot chili oil, balsamic vinegar, rice wine vinegar, and honey. 

6.  Prepare all the vegetables for the salad as designated and combine in a large bowl.  Pour dressing over and mix using tongs.  Place in refrigerator to sit while cooking salmon. 

7.  Remove salmon from the refrigerator and bake in pre-heated oven for 20-25 minutes (depending on the size of your fillets). 

8.  When salmon is cooked, pull out of the oven and let sit on stove top for 5 minutes. 

9.  While salmon is resting, remove salad from the refrigerator and add the toasted sesame seeds, giving it one last toss to ensure even coating of the dressing. 

10.  Serve salmon and salad together. 

Makes: 2 servings salmon, 4 servings salad

Time: 1 hour

Yum!

*For an extra treat with any leftovers, chop up the salmon and add it to the zoodle salad to be eaten cold the following day! 

Avocado Cilantro Dressing

Hello all, and welcome to my first recipe!  

As a lover of nutrition, I am constantly challenging myself to think of new, healthier alternatives for some of my favorite not-so-healthy goodies.  One of those (or one category, rather) is condiments.  I freaking LOVE condiments.  I put either italian dressing - with extra balsamic! - or barbecue sauce on almost everything that I eat, it is ridiculous.  However, it is also ridiculous how many calories and chemicals and preservatives can be packed into these tiny bottles!  So, in attempt to ween myself off of my store-bought sauces, I have decided to come up with a few handy recipes for toppings instead!  Beginning with.... 

avocado cilantro dressing.png

This stuff is seriously incredible, and my first creation that spurred my love of cooking.  It’s like all the goodness of guacamole, with a hint of spiciness, and half the calorie content.  In FACT this stuff is less than 50cal per tablespoon!  Oh, and did I mention that it is also oil, dairy, and gluten free?  It is excellent as a salad dressing, but I use it as a veggie dip, put it on chicken and seafood, or as a taco topper as well!  It is good on A-N-Y-T-H-I-N-G.  Try it, your mouth will thank you.  

Not ONLY is this stuff delicious, but it is super easy to throw together as well.  All you have to do is place all the ingredients in a blender or food processor and you are good to go!  I cant say I take full responsibility for this recipe, as I have seen many like it, but fooled around with it enough to perk up my picky tastebuds.  So I hope you enjoy!  Let me know what you think of it, or if you have any serving suggestions!  

Not only are avocados rich in heart-healthy monounsaturated oleic fatty acids, they contain over 20 different vitamins and minerals AND are incredibly abundant in fiber, both soluble and insoluble. Although they are quite high in fat, regular consumption of avocados has been linked to lower triglyceride and LDL cholesterol levels, while increasing HDL cholesterol levels. Additionally, the antioxidants found in avocados are important for regulating the oxidation processes in the body. More specifically, the antioxidants lutein and zeaxanthin are key in protecting the eyes and reducing the risks for cataracts and macular degeneration. What an amazing super fruit!

Avocado Cilantro Dressing

Ingredients:

  • 1 whole ripe avocado

  • 1/4 cup apple cider vinegar (I use Bragg’s for its added digestive health benefits)

  • 1/4 cup honey (organic and locally sourced, if possible!)

  • 2 limes worth of juice (~3-4 tablespoons)

  • 1 clove of garlic

  • 1/2 to 1 seeded jalapeño (this is to taste, if you prefer it a little spicier, throw the whole thing in! Keep the seeds even, if you are brave!)

  • 1/4 cup cilantro, chopped

  • 1/4 cup water (to thin, can add more or less on preference)

  • Salt and pepper to taste

Directions:

  1. Add all of the ingredients to your blender or food processor, and blend until smooth and creamy.

Makes: 12 - 2 tablespoon servings

Time: 15 minutes

Yum!

*Update: I may or may not have finished the whole jar in two days.  Time to make another batch!