Honey Glazed Salmon
Ingredients:
SALMON
4 (6 oz each) salmon filets
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika (or regular paprika)
1/4 tsp blackening seasoning (optional)
SAUCE
3 Tbsp butter
2 tsp olive oil
6 cloves garlic minced
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
1 Tbsp sriracha sauce
2 Tbsp lemon juice
How to Make It:
1. Pat salmon dry, then season with salt, pepper, paprika and blackening seasoning (if using). Set aside.
IMPORTANT: Adjust oven rack to middle position, then preheat broiler. If you broil this with the rack up high the sauce will burn.
2. Add butter and oil to a large, oven-safe skillet over MED-HIGH heat. Once butter is melted, add garlic, water, soy sauce, sriracha, honey and lemon juice and cook 30 seconds or so, until sauce is heated through.
3. Add salmon, skin side down (if using salmon with skin), and cook 3 minutes. While salmon cooks, baste frequently with sauce from the pan by spooning it over the top of the salmon.
4. Broil salmon for 5-6 minutes, basting with sauce once during the broil, until salmon is caramelized and cooked to desired doneness.
5. Garnish with minced parsley if desired.
Noodles with Spinach, Tomatoes and Walnuts
Ingredients:
1 tsp black pepper (ground)
1⁄2 tbsp dried basil
1⁄2 tbsp dried rosemary
1⁄2 tbsp dried thyme
2 cloves garlic (minced)
1 tablespoon olive oil
1⁄2 tbsp sea salt
7 oz spaghetti
10 oz spinach (chopped)
1 lb tomato (diced)
1 cup walnuts (crushed and roasted)
How to Make It:
1. Preheat a big pot of water for the spaghetti and boil until al dente.
2. Use a big skillet and sauté the garlic with olive oil for about one minute then add the tomatoes.
3. After 5 minutes add the spinach and let it simmer for another 5-7 minutes before you add the herbs, salt and pepper.
3. After 5 minutes add the spinach and let it simmer for another 5-7 minutes before you add the herbs, salt and pepper.
4. Add some sauce to the noodles and sprinkle some walnuts on top.
Super Fudgy Healthy Brownies
Ingredients:
4 1/2 oz 70%+ dark chocolate, chopped
1/4 cup coconut oil, softened at room temperature (but not melted)
3 medium eggs, room temperature
3/4 - 1 1/4 cups coconut sugar (less if you're using chocolate with a lower cocoa solids percentage)
1 cup almond flour
1/4 cup cocoa powder
pinch of salt
1/2 - 1 cup dark chocolate chunks and chips (optional)
How to Make It:
1. Pre-heat the oven to 355 ºF and line an 8x8 inch baking pan with greaseproof/baking paper.
2. In a heat-proof bowl above a pot of simmering water, melt the dark chocolate and coconut oil together. Set aside.
3. Using a stand mixer with the whisk attachment, or a hand mixer with the double beater attachments, whisk the eggs and coconut sugar until pale, fluffy and tripled in volume. This will take about 5 - 7 minutes.
4. Slowly drizzle in the melted chocolate while whisking on low speed. Whisk until the chocolate is fully incorporated.
5. Sift the almond flour, cocoa powder and salt into the egg-chocolate mixture, and gently fold in the dry ingredients (using a spatula) until no clumps remain.
6. Stir most of the chocolate chunks and chips into the brownie batter, then transfer the batter into the prepared baking pan. Smooth out the top, and sprinkle over the rest of the chocolate chunks and chips.
7. Bake in the pre-heated oven at 355 ºF for 18-20 minutes, or until an inserted toothpick comes out with moist crumbs attached (for fudgy brownies) or even with some half-baked batter attached (for gooey brownies).
8. Serve the brownies either still warm or once cooled.
The healthy brownies keep well in a cool dry place in a closed container for 3 - 4 days.
Mint Chocolate Smoothie
Ingredients:
1 cup coconut or almond milk
1 banana
1 tablespoon almond butter
1 tablespoon cocoa powder
¼ teaspoon peppermint flavoring
ice
How to Make It:
1. Mix all ingredients in a high-powered blender.
2. Pour into a glass and enjoy with a straw.
3. Add more milk to make a thinner smoothie and more ice for thicker.
Pomegranate Molasses
Ingredients:
4 cups pomegranate juice - fresh or store bought
¼ - ½ cup pure cane sugar, coconut sugar, maple syrup, agave or organic honey
juice from one lemon
How to Make It:
1. Add the pomegranate juice, sweetener, and fresh lemon juice to a medium sized pot set over medium heat. Whisk well to combine and bring to a low boil. Tiny bubbles should form around the edge of the pot. Reduce heat to a low simmer.
2. Continue to simmer, stirring occasionally to prevent the sugar from burning to the bottom of the pot for about 60-75 minutes, until it's reached a sticky, syrupy consistency. You will see bubbles forming as it reduces and you can test it with a spoon. It should be sticky but still run off the spoon in a slow stream. DO NOT OVERCOOK or you will end up with brown molasses.
3. Transfer molasses to a clean mason jar to cool completely. Then seal with a tight fitting lid and before refrigerating.
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