Salmon burgers are something I’ve been dying to make for a while and I’m so glad I finally did because these were too freakin’ good. They only take about 20 minutes to make so these will definitely be something I make often when I’m busy and need a quick and easy meal!
1lb cooked salmon
1/3 cup breadcrumbs
1 tsp dijon mustard
Seasoning of your choice (I used himalayan pink salt, garlic, black pepper, oregano, parsley, and thyme)
Grate half a zucchini and add it to a bowl with the cooked salmon, breadcrumbs, mustard, and seasonings. Mix and mash the salmon and zucchini with the dry ingredients until it sticks together well enough to form burger patties. Heat olive/avocado/coconut oil on medium heat in a skillet. Form four patties from the salmon mix and cook about 5 minutes on each side.
(makes 4 burger patties)
So my boyfriend’s dad has the most awesome backyard garden and a few months back he made a creamy cauliflower soup with fresh cauliflower he had grown. Fast forward to about a month ago when he sent over some fresh grown veggies (including some massive cauliflower) and I immediately thought to ask about the recipe for that amazing soup. I may or may not have made the recipe twice that same week and then again the next week so I could freeze some and keep it in my fridge… Here’s the recipe with a few healthier adjustments.
1/4 c water, vegetable stock or low sodium chicken stock
1 tbsp ghee
1 medium yellow onion, coarsely chopped
2 cloves of garlic, sliced
4 1/2 c vegetable or low sodium chicken stock
1 1/2 lbs cauliflower (about 1 whole head), coarsely chopped
1/4 cup plain, unsweetened cashew or almond milk
1 tsp salt 1/8 tsp pepper
chopped fresh parsley, dill, or chives (optional)
Heat 1/4 cup of water or stock and ghee in a soup pot over medium heat until the ghee has melted. Add in onion and garlic stirring occasionally and cook until tender, but not browned. Then add 4 1/2 c stock, wine, and chopped cauliflower and cook for 15-20 minutes until the cauliflower is tender and can easily be poked through with a fork. Puree with a blender or immersion blender and return to heat. Stir in milk, salt, and pepper and heat for a few more minutes then serve with parsley, dill, or chives.
This breaded chicken is one of my favorite quick meal staples to make during the week. It’s flavorful, easy, versatile and super healthy. With only 6 ingredients you have no excuse not to try this! You could serve it with rice and veggies, on a salad, or with pasta and you’ve got one of the yummiest and most effortless meals you could think of!
thin sliced boneless skinless chicken
1 package cracked pepper and sea salt Jilz Crackerz
1 tbsp Bragg’s Organic Sprinkle Seasoning
1 tsp himalayan pink salt
1 tsp chili powder
Preheat the oven to 425ª. Blend crackers until they have broken with some coarse pieces and some finer pieces. Mix Bragg’s seasoning, salt, and chili powder into the crushed crackers in a wide, shallow bowl. In another wide, shallow bowl beat the eggs. Dip the chicken strips into the eggs, then the cracker mixture and place on a foil lined baking sheet. Cook for 15-20 minutes.
(For the dough)
2 c & 2 tbsp Wheat flour
1 packet of active dry yeast
1 c warm water
1 tsp Himalayan pink salt
1 tbsp olive oil
1 tbsp cornmeal
2 1/2 cups organic arugula
1 tbsp olive oil
1 tbsp balsamic vinegar
Combine 1/4 c warm water & yeast in a small bowl. Give it a stir & let sit for about 5 minutes. While the yeast sits combine flour, 3/4 c warm water, salt, & olive oil in a large bowl or stand mixer. After 5 minutes add the water & yeast mixture to the dry ingredients. Mix with a wooden spoon then use the dough hook attachment knead the dough on a low speed for about 5 minutes (if you don’t have a stand mixer you can knead the dough by hand).
When the dough has formed cover the bowl with plastic wrap & let it sit for 30 minutes. Once the dough has risen, sprinkle a baking sheet with the cornmeal and roll out the dough. Let the dough bake for about 5 min without any toppings then remove from the oven & place thin slices of mozzarella over the top. Drizzle with olive oil & return to the oven for 12-15 minutes. While the pizza is cooking toss the arugula, basil, & parsley in the olive oil & balsamic vinegar. Remove the pizza from the oven and top with the arugula mix.
‘Tis the season for vegging on your couch on a Monday night watching The Bachelor & what better way to celebrate than with a healthier version of your favorite Chinese takeout?? Quinoa fried rice is full of veggies & packed with protein.
1 c quinoa
1 c water
1 tbsp coconut oil
1/8 c chopped white onion
1 tsp garlic
1-1 1/2 c total mixed vegetables of your choice (peas, carrots, zucchini, broccoli, red peppers, green beans, mushrooms etc.)
(Optional: meat of your choice i.e. chicken or shrimp)
1 tbsp tamari
Cook 1 cup of quinoa in 1 cup of water & set aside. Add coconut oil to a stir fry pan & sauté onion & garlic on medium until golden brown. Add eggs to the pan & scramble them then add the rest of your vegetables & sauté. Once your vegetables have cooked down a bit reduce to low heat & add your quinoa to the pan drizzle tamari over the “fried rice” & mix thoroughly. Remove from heat & serve.
Sometimes you just need a big ol’ slice of pizza… or five. This cauliflower pizza crust is gluten free, guilt free, & so delicious. Go ahead, eat the whole dang thing.
1 large head of cauliflower
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp thyme
Salt & pepper to taste
Cut cauliflower into smaller pieces then blend in a food processor until it reaches a rice-like texture. Boil a pot of water on the stove & add cauliflower so that the cauliflower is covered by the water. Mix once, cover with a lid, & let sit 4-5 minutes. Strain cauliflower then use a cheesecloth to squeeze as much of the remaining water from the cauliflower as you can. Place cauliflower in a bowl with your spices & eggs then mix thoroughly. Bake at 400° for 20-25 minutes then remove from oven, add your toppings, & continue baking for another 5-10 minutes!
This is something I’ve had my eye on for a while. Shakshuka is something I’ve seen quite a few people cooking up in their kitchens & I had to try it for myself.
No joke guys this dish is AMAZING. So good & could work for breakfast or dinner. It’s fairly easy to make & has so much flavor!
1/4 c chopped white onion
1 chopped red or green bell pepper
1/2 c chopped tomato
2 tbsp tomato paste
1 tsp minced garlic
1 tsp paprika
1 tsp cumin
1 tsp chili powder
Pinch of cayenne
Salt & pepper to taste
Eggs (as many as you’d like)
Dill & parsley (optional)
Heat olive oil in a large pan then add onions & peppers to the oil & sauté. Add tomatoes & tomato paste & allow to cook down while adding your spices. Once your tomatoes are broken down, make little wells & crack the eggs into them. Sprinkle feta cheese over the top, cover with a lid & cook eggs over easy leaving the yolk soft. Top it off with some dill & parsley!