Using a single frying pan, a spatula, a serving platter, and a few simple ingredients, you can whip up this delicious, nutritious meal of salmon and zucchini. Even with prep work it’s only 30 minutes from start to finish. Continue reading “30-Minute Salmon and Zucchini”
Category: Recipes
Mexican Red Pozole
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 20 minutes |
| Servings |
people
|
Ingredients
- 32 ounces chicken stock
- 2 cups salsa chunky style such as pico de gallo
- 1 can hominy 15 oz can, drained
- 3 cups cooked chicken shredded
Ingredients
|
Instructions
- Add stock, salsa, and hominy to a medium saucepan and heat on medium until simmering. Cook 20 minutes.
- Meanwhile, shred the cooked chicken until you have 3 cups.
- Add chicken to cooked pozole and simmer for a few more minutes until the chicken is warmed through. Serve with lime wedges and other optional garnishes (see notes).
Recipe Notes
Serve with avocado, shredded cabbage, diced onion, fresh oregano, and/or warmed corn tortillas. If using, be sure to add them to your shopping list.
Share this Recipe
Fettuccini Bolognese
Here’s a quick skillet version of fettuccini bolognese using chicken sausage instead of beef. and mushrooms simmered with tomatoes, then tossed with pasta. Continue reading “Fettuccini Bolognese”
Pesto Green Beans and Tomatoes
This delicious side dish has a few components to it, but they’re all easy.
- Make pesto vinaigrette using this recipe:
- Cook green beans.
- Toss everything together.
Whew that was so hard… not!
P.S. Make extra vinaigrette and use it on salads or sandwiches.
Curried Chickpeas with Rice
Here’s another recipe from Cooking Light magazine, which I adapted to make even healthier. The original recipe used pork but I made it vegetarian by using chickpeas instead. I also swapped out the regular dairy milk and used light coconut milk, and swapped the white flour to millet flour, although it would probably be just fine without any flour at all. I added garam masala and increased the amount of curry powder because the original was bland. I think the result is a really nice vegan meal. Having pre-cooked rice and chickpeas on hand makes it a super-fast weeknight meal. Continue reading “Curried Chickpeas with Rice”
Asian Salmon with Spinach and Brown Rice
This recipe for asian salmon with spinach and brown rice was modified from a recipe I found on a blog called “For the Love of Basil.” My version uses brown rice instead of white, arrowroot instead of corn starch, and fresh spinach instead of frozen. I made these substitutions because I believe they are healthier and any little change I can make to a recipe to make it healthier is worth it.
Incidentally I also used white sesame seeds but only because I tend to have them on hand, unlike the black ones she uses, which I don’t think I’ve ever bought in my life. As far as I know there is no difference in the nutritional value of black vs. white sesame seeds.
Oh yeah, and as usual I adjusted the prep time because limes don’t juice themselves and garlic doesn’t mince itself.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
- 1 pound salmon cut into 4 fillets
- 2 cups brown rice
- 4 tablespoons tamari sauce
- 4 tablespoons maple syrup
- 1 lime
- 1.5 teaspoons arrowroot powder
- 1 pound baby spinach
- 1 teaspoon minced garlic
- 2 teaspoons olive oil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon toasted sesame seeds
Ingredients
|
Instructions
- Preheat oven to 400°.
- Cook rice as directed. I cook mine in a rice cooker, and it takes about 60 minutes. (Or use previously frozen rice.)
- Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute.
- Stir in maple syrup, tamari sauce, and lime juice and cook until it starts to bubble.
- Whisk arrowroot powder into 2 teaspoons of water until mixed thoroughly, then stir into the sauce. Cook until it is thick; about 2-3 minutes.
- Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 10-12 minutes or until cooked through (still slightly pink in center).
- Meanwhile, add coconut oil to a non-stick pan and put on medium heat. When oil is shimmering add spinach and gently stir until wilted and giving off water. Remove from heat.
- Put about 1/2 to 3/4 cup of rice in each bowl, top with 1/4 of the spinach, and then a salmon fillet. Remove the salmon skin as you put it in the bowl.
- Top each bowl with 1/4 of the remaining sauce and sprinkle with sesame seeds.
Share this Recipe