Tag Archives: healthy lifestyle

All About the Veggies

In 6 days I will be embarking on my Ultimate Reset journey.  This 21 day program is designed to reset your body to it’s “factory settings” (so to speak).  There’s a complete guidebook on how this is to be done.  Essentially you end up eating a vegan diet (which is totally fine with me since I could care less about meat!)

After the 21 days, it’s recommended to ease back into regular eating habits…so…in light of that…I thought I’d share some delicious 21 Day Fix Approved vegetarian recipes!

EGGPLANT ROLL-UPS

EGG

 

Ingredients
  • 1 medium eggplant, cut into ¼ inch oblong pieces from end to end.
  • 1 medium onion, chopped
  • 3 cloves of garlic minced, or 1 tsp garlic power
  • 1 cup of organic spinach, chopped
  • 1 cup of 2% cottage cheese
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp parsley
  • 3 cups marinara sauce
  • 4 tbs of goat cheese to sprinkle on top
  • 2 tbs oil
  • salt
Instructions
  1. Pre-heat to 450 degrees Fahrenheit and place middle rack in the oven.
  2. Take eggplant pieces and place on a cookie sheet with parchment paper. Salt the eggplant and set aside for 30 minutes.
  3. Roast in the oven for 12 minutes and baste with oil.
  4. Take the chopped onion, minced garlic and olive oil and place into a skillet to saute until both the garlic and onion become translucent and soft, do this while the eggplant is roasting.
  5. In another small mixing bowl add in the cottage cheese, chopped spinach, basil, oregano, parsley, sauteed garlic and onion to mix thoroughly.
  6. Take a ½ cup of marinara sauce and using a spoon spread evenly on the bottom of the 2 qt glass Pyrex casserole dish.
  7. Pat your eggplant strips dry and place 2 tablespoons full of the cottage cheese mixture into the top of the eggplant and roll up. Place the eggplant roll up into the dish with the seam facing down.
  8. Repeat this process until you have no more eggplant and cottage cheese.
  9. Take 2.5 cups left of the marinara sauce and spread over the top of the eggplant roll ups.
  10. Sprinkle the 4 tablespoons of goat cheese over the top of the roll ups and place in the oven.
  11. Cook for 20-25 minutes or until bubbly.
  12. serving = 1 eggplant medium sized eggplant rollup (some are smaller due to the end of the eggplant so the largest size you make I consider 1 serving)
  13. The 21 Day Fix containers = 1 green container, ½ red container, ½ blue container, ½ purple and 2 tsps

Source: http://www.inspiredhousewife.com/eggplant-roll-ups/

CHEESY SPAGHETTI SQUASH

SQUASH

Ingredients:

  • 1 large spaghetti squash
  • 1 16oz container of lowfat cottage cheese
  • 1 jar of no sugar added marinara sauce
  • 2 tablespoons Italian seasoning
  • 1 cup of cheese

Directions:

  1. Preheat oven to 400 degrees while you cook your spaghetti squash. We typically slice the spaghetti squash in half, place it on a platter with a small amount of water and steam it in the microwave for 10-12 minutes until cooked.
  2. Scoop out the seeds, then use a fork to pull the spaghetti squash from the sides so it resembles spaghetti and place it into a bowl
  3. Add one container of cottage cheese, Italian herbs and one jar of marinara sauce to the bowl.
  4. Mix until well combined and then add to an 8×10 banking dish.
  5. Top with one cup of cheese and bake at 400 degrees for about 20 minutes, until the dish is warm throughout and the cheese is bubbly.
  6. Slice casserole into 6 portions.

One slice counts as 2 green, 1/2 red, and 1 blue container. (serves 6)

Source: http://www.coupleinthekitchen.com/blog/2016/2/1/cheesy-spaghetti-squash-casserole

STUFFED PEPPERS

stuffed

Ingredients:

  • 2 cups quinoa, cooked
  • 1 cup sliced mushrooms
  • 1 cup whole, peeled canned tomatoes
  • 1 clove garlic
  • Herbs of your choice (we usedHerbs de Provance and oregeno)
  • 4 bell peppers, tops cut off and insides removed
  • 2/3 cups shredded cheese

Directions:

  1. To start, preheat your oven to 400 degrees and also start to make up your quinoa. Upon cooking, it usually doubles in size so keep that in mind while making your quinoa. Once cooked, remove from heat.
  2. In a saucepan, sautee sliced mushrooms until soft.
  3. Add garlic until fragrant then add the can of tomatoes. Use your spoon to break them up a bit.
  4. Mix in quinoa and your herbs.
  5. Scoop filling into each bell pepper.
  6. Pop them into a 400 degree oven for about 20 minutes.
  7. Remove from the oven and sprinkle with shredded cheese.
  8. Put your oven on broil and place the peppers back in for about 3 minutes or until the cheese is toasted and bubbly.

This recipe counts as 2 green containers, 1 yellow, and 1/2 of a blue container. (serves 4)

Source: http://www.coupleinthekitchen.com/blog/2016/1/17/stuffed-peppers

CHUNKY VEGETABLE CHILI

chili

Ingredients:
2 tsp. olive oil
2 medium sweet potatoes, peeled, cubed
1 medium onion, chopped
1 medium yellow bell pepper, coarsely chopped
1 Tbsp. chile powder
1 tsp. ground cumin
1 (28-oz) can whole tomatoes, undrained
1 (15-oz) can chickpeas (garbanzo beans), drained, rinsed
1 (15-oz) can black beans, drained, rinsed
1 (8-oz) can tomato sauce, no sugar added
1 medium zucchini, cubed
6 Tbsp. nonfat plain yogurt

Preparation:
1. Heat oil in large saucepan over medium-high heat.
2. Add sweet potatoes, onion, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add chile powder, cumin, tomatoes, chickpeas, beans, and tomato sauce. Stir to combine all ingredients. Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
4. Add zucchini; cook, stirring occasionally, for 6 to 10 minutes, or until zucchini is tender.
5. Top each serving with 1 Tbsp. yogurt.

container counts: 1/2 green, 2 yellow

Source: https://www.beachbody.com/beachbodyblog/recipes/chunky-vegetable-chili

Weekly Menu – Seasoning Recipes

I wanted to do something a little different this week as far as I’m not going to be sharing recipes for meals…BUT…this might even be better because I’m going to share with you different ways to make fresh seasoning blends.

spice

They are very versatile (you’re welcome) and you can use them with your favorite recipes to spice things up (pun intended) and make a healthier version of your favorite meal!

Why make your own seasoning blends instead of buying the pre-made packets at the store?  For MANY reasons!

Here are a few:

  1.  You can control how much salt is in your food.  (They really pile in the salt in those seasoning packets)
  2. Eliminate preservatives
  3. Control all ingredients that go into your food (eliminate toxins)
  4. Say goodbye to MSG
  5. Eliminate unnecessary ingredients like added sugar and starch
  6. There is NOTHING good in processed foods

Taco Seasoning

(This is my favorite one – I use it weekly and I have it memorized)

taco

This is for 1 lb of meat

Ingredients:

1 TBSP child powder

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp oregano

2 tsp cumin

Blend together and enjoy!

Montreal Steak Seasoning

mon

For 1 1/2 – 2 lbs of meat (I’ve used it for burgers)

Ingredients:

Ingredients (8)
  1. 2 tablespoons paprika.
  2. 2 tablespoons crushed black pepper.
  3. 2 tablespoons kosher salt.
  4. 1 tablespoon granulated garlic.
  5. 1 tablespoon granulated onion.
  6. 1 tablespoon crushed coriander.
  7. 1 tablespoon dill.
  8. 1 tablespoon crushed red pepper flakes

Mix well and enjoy!

Italian Seasoning

Can be used for any type of Italian dish that calls for an Italian seasoning blend (like chicken or pasta)

italian

Ingredients:

  • 1 1/2 teaspoons dried oregano.
  • 1 teaspoon dried marjoram.
  • 1 teaspoon dried thyme.
  • 1/2 teaspoon dried basil.
  • 1/2 teaspoon dried rosemary.
  • 1/2 teaspoon dried sage.

 

Blend and enjoy!

Pumpkin Spice

(Because y’all know how much I LOVE pumpkin anything!)

This is enough for one pumpkin pie

pump

1 teaspoon ground cinnamon

Blend and Enjoy!

Cajun Seasoning Mix

cajun

  • 2 teaspoons sea salt

Blend and enjoy!

Don’t be a stranger, now!

I’d LOVE to hear from you!  Let me know how you like these seasoning mixes and how you used them!!

Thanksgiving Desserts – Paleo Style

Y’all!!!  I did not realize, until today, that Thanksgiving is next week!!  This year is seriously flying by!

meme

I know Thanksgiving is largely about the food…but it’s about family also!  It’s about being grateful for what you have and it’s about counting your blessings.

If you feel that the only way you can enjoy Thanksgiving is by stuffing your face, needing to put on elastic pants and than feeling sick for the rest of the day because you ate too much – THINK AGAIN!!!

Five orange pumpkins sit in a row in front of a distressed, wooden background.

It does NOT have to be like that and is NOT what’s it’s about!  It’s a day to be grateful, a day to step back from the craziness that is life and ENJOY the moments and the people you are with.

And even though the food is the main attraction, it doesn’t have to make you feel bloated, sick, gross!  Hence…Paleo Thanksgiving!

I know you’re wanting to do your menu planning and so forth…so today I am going to be sharing with you some delicious paleo dessert recipes for Thanksgiving!  (Check out last week’s post for some tasty paleo side dishes)

I have made all of these and they are FANTASTIC!!!  Scout’s honor!

Paleo Pumpkin Cheesecake

Source: http://paleomg.com/thanksgiving-pumpkin-cheesecake/

Serves: 4-6
paleo-pump
Ingredients
For the crust
For the filling
  • 1.5 cups roasted, unsalted cashews
  • ½ cup coconut oil
  • ½ cup raw honey
  • 2-3 tablespoon lemon juice
  • 5-6 tablespoons canned coconut milk
  • 1 teaspoon vanilla extract
For the topping
  • ½ cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • pinch of salt
Instructions
  1. Let’s first make the crust!! Add walnuts to your food processor and blend until you get a meal, almost a walnut butter. Then add the rest of your crust ingredients and blend until well combined.
  2. Add crust mixture to an 8×8 glass baking dish lined with saran wrap, press down until evenly distributed and smooth on the top.
  3. Wipe out the inside of your food processor, no need to scrub, then add your cashews and blend until you begin to get a clumpy mess.
  4. Then add your coconut oil, lemon juice, vanilla extract and honey and puree until well combined.
  5. And lastly, add your coconut milk, 1 tablespoon at a time to break down the cashews completely. I used about 5 or 6 tablespoons for mine until the cashews became this soupy paste.
  6. Pour your filling onto the crust and use a knife or spoon to spread mixture throughout the entire pan, covering the crust, then place in the freezer for about 1-2 hours or until completely hard.
  7. When you cheesecake is almost hardened, add all topping ingredients to a food processor and mix until smooth and silky.
  8. Smooth out on top of your cheesecake.
  9. Place it freezer for about 30 minutes until everything has set.
  10. Cut cheesecake into cheesecake slices like I did OR bars, any size you want. The saran wrap will help you pull them out without destroying their gorgeous looks. Just pull on the side of the saran wrap and it will pop right out.
  11. Eat. Eat and remember how wonderful it is to be paleo.
  12. PALEO IS AWESOME!

Paleo Pumpkin Pie

Source: www.thepaleomom.com/the-best-paleo-pumpkin-pie/

Prep Time: 15-20 minutes

Cook Time: 20-22 minutes

Serves: 6-8

Ingredients (Pie Crust):

  1. Preheat oven to 375F.
  2. Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).
  3. Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand).
  4. Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too).Pumpkin Pie-045
  5. Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
  6. Bake for 20-22 minutes, until starting to turn golden brown.
  7. Let cool at least 10 minutes before pouring the custard in.

Ingredients (Pumpkin Pie):

  1. Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
  2. Place cashews and walnuts in your food processor or blender and pulse until finely ground.  Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well).  It is very important to blend until completely smooth, otherwise your custard will be watery. Pumpkin Pie-055
  3. Add the rest of the ingredients and blend until combined.
  4. Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch).  Spread the top out evenly with a spatula.
  5. Bake for 40 minutes.  Allow pie to cool completely before serving.
  6. Enjoy!!!

 

Paleo Pecan Pie

Source: http://naturesknockout.com/best-pecan-pie-ever-paleo-diet-diet-health/

pecan

CRUST
3/4 cup organic tapioca starch
3/4 cup organic almond flour
2 tablespoons coconut sugar
1/2 teaspoon pink himalayan sea salt
1/2 cup extra virgin , cold pressed coconut oil
5-6 tablespoons filtered water
FILLING
3 eggs hormone free, omega 3 enriched 
1/3 cup raw honey
1 cup coconut sugar
3 tablespoons extra virgin , cold pressed coconut oil
a pinch of pink himalayan sea salt
2 cups raw organic pecan halves

Directions

PREHEAT oven to 350ºF or 175ºC

CRUST. Stir together crust ingredients except the oil and water. Add oil using a pastry blender. Add water, 1 tablespoon at a time until it forms into a ball. Roll out on a well (GF)floured surface. Place in pie pan and shape it really cute 🙂 Refrigerate.

SAUCE. Stir together all of the sauce ingredients with a spoon. Remove thepie shell from refrigerator and pour the sauce into it.

For safety, place a large cookie sheet under the pan as it cooks, in case of spill over. Bake for 25-30 minutes. This pie needs to be cooled and refrigerated 2 hours prior to serving. That kinda thickens it and makes it so authentically amazing.

Store in the refrigerator.

 

Paleo Apple Crisp

Source: http://www.thepaleomom.com/paleo-apple-crisp/

apple-crisp-061

Ingredients (Crisp Topping):

  1. Chop walnuts and pecans by hand for the best texture.  Mix with almond meal, shredded coconut, muscovado sugar, and spices.
  2. Pour melted coconut oil over the top and stir to fully combine.  Pat down slightly and place in the refrigerator for at least 20 minutes (1 hour is better), to harden.

Ingredients (Apple Crisp):

  • 6 medium to large apples (about 2½ pounds)
  • 1 tsp finely grated lemon zest
  • 2 Tbsp lemon juice (about 1 lemon)
  • ½ tsp cinnamon
  • ¼ tsp cardamom
  • Crisp Topping (see above)
  1. Preheat oven to 375F.
  2. Peel and core apples.  Cut into large bite size pieces (I cut into quarters and then slice each quarter into 5 or 6 ½”-thick slices).
  3. Toss apple with lemon juice, lemon zest, cinnamon and cardamom.
  4. Place apple in the bottom of a casserole dish, 8” or 9” square pan, or a 9” deep dish pie dish.
  5. Remove crisp topping from fridge.  Use a knife or your fingers to break/crumble into pieces, making sure there are some bigger pieces and some smaller pieces.  Cover the surface of the apples with the crisp topping crumbs.
  6. Bake for 40 minutes.  Then, turn the oven temperature up to 425F for 5 minutes to brown the crisp a little more (watch it carefully to make sure it doesn’t burn).
  7. Remove from oven and let cool slightly.  Serve warm!

I hope you truly enjoy these desserts!  Share them with your friends and family and share this blog with others also!!  Remember:  Sharing is Caring!!!

I Would Walk 10,000 Miles

Do you have a Fitbit?  Do you have trouble getting your 10,000 steps in?

I know I do!

Some days are better than others but I wanted to share with you some tricks and tips to log those steps in and burn a few extra calories along the way!

walk

Even if you don’t have a Fitbit, these are GREAT tricks to gettin’ your body moving!!

  1.  Do some exercises during commercial breaks (this is my favorite one!)
  2. Use half of your lunch break to go for a walk
  3. Use a treadmill desk (It’s a desk with a treadmill underneath so you can keep moving all day- so cool!)
  4. Park further away.  Yes, I know we all like to circle the parking lot, looking for the closest spot BUT what if you skip all that extra time behind the wheel, park at the back of the parking lot and get in some extra steps?!?
  5. Choose the stairs (rather than the elevator or escalator)
  6. Skip the shortcut – take the longer way.  I know it’s hard to do in a world where we want everything NOW, but take a few extra minutes and go around
  7. Play with your kids – you can get in a lot of extra calorie burning moves by playing hide and seek or tag (plus it’s healthy for them too and it’s good for your relationship!)
  8. Take extra trips – Do you have a lot of groceries to unload?  Good!  Take fewer bags at a time!
  9. Walk with a friend – instead of meeting for coffee, meet for a walk (or better yet, walk to a coffee shop and take it to go)
  10. Take a walk after a meal – helps with digestion and it’s a nice, relaxing way to end the day.  In fact, bring your kids with you!  It’s a great way to spend some quality time together

There are so many benefits to walking and so many more reasons to do it than just to get your 10,000 steps in – although it is nice to have that sense of accomplishment!

Here are some other reasons why it’s important to include walking in your daily routine:

walk-1

  • Maintain a healthy weight.
  • Prevent or manage various conditions, including heart disease, high blood pressure and type 2 diabetes.
  • Strengthen your bones and muscles.
  • Improve your mood.
  • Improve your balance and coordination.
  • Reduce the risk of depression.
  • Improve sleep patterns
  • Releases endorphins

Weekly Recipe Round (Up) 20

Alright, y’all!!!  Here it is…your weekly dinner menu!!!  The theme this week is….what’s cookin’ in my kitchen!  I am going to share with you exactly what I am going to be cooking and serving to my family this week.   Now – you may be like – wait a minute, don’t you always post what you’re making every week?

Well…not exactly….All of the recipes I share with you I have definitely tried and they are all recipes I have liked – of that you can be sure!  But I don’t necessarily make them the same week that I share them.  Sometimes I’ve made them a week prior, for example.

So this week…you and I…and your family or friends or whoever else you are cooking for this week…can all have the same dinners all week!  Kinda cool, huh?  It’s almost as if we were all sitting at the same table, sharing the meal together!

One more thing you should know – I have difficulty getting in all my green containers every day (or veggies for you non 21 day fixers) so these recipes are all packed FULL of veggies!

So – here we go…

21 Day Fix Butternut Squash Lentil Chili

Source:http://www.kelseyjacoby.com/blog/2015/11/8/recipe-butternut-squash-lentil-chili

Butternut+Squash+Lentil+Chili

Ingredients:

  • 1 small organic butternut squash, 1/2 inch cubed (I used frozen, cubed)
  • Coconut oil for cooking
  • 1 pound lean ground meat (I used turkey)
  • 1/2 a large organic onion, chopped
  • 1 organic bell pepper, chopped
  • 2 cups sliced mushrooms
  • 2 tbsp garlic
  • 2 – 14.5 ounce cans of organic diced tomatoes (no salt added)
  • 1 – 16 ounce can of crushed pineapple AND 1 – 8 ounce can crushed pineapple (I omitted this because I never have issues getting all my purple containers in or fruits)
  • 1 – 8 ounce bag of Red Chili Lentilicious (if you don’t have access to this, use 8 oz of lentils, and season with 1 tsp chili powder and 1/2 tsp cumin).

Directions:

  1. In a large pot, heat 1 tbsp coconut oil, add cubed butternut squash to soften and cover, about 10 minutes.
  2. Meanwhile, in a medium skillet, add ground meat let cook all the way through. (Add more garlic, dash of chili powder and cumin for extra spice).
  3. In a medium sauce pan, follow brief directions for the lentils, about 10 minutes total cook time.
  4. Once the squash is softened, add chopped onion, bell pepper, mushrooms and garlic, cover and let cook about 5 minutes.
  5. Add cooked meat and both cans of chopped tomatoes. Once the lentils are cooked through (with some liquid remaining), add to the pot. (If you didn’t use this bag of lentils, add more seasoning to taste (don’t over heat it!).
  6. Let chili cook through with all ingredients for at least 10 minutes, on low. Serve and garnish with cheese, avocado, Greek yogurt (instead of sour cream), and cilantro if you wish! ENJOY!
21 Day Fix Portions:

This recipe yields about 10 cups of chili. Since this is so hearty on the vegetables, I thought 5 servings was adequate (really I could have eaten more it was so good). 🙂 So, with 5 servings, each serving allots to the following containers: 1.5 green, 1 red, 1/2 yellow, 1/2 purple.

Beef and Broccoli with Red Bell Pepper

Source: http://www.beachbody.com/beachbodyblog/nutrition/beef-broccoli-red-bell-pepper

Beef-with-Broccoli_y7h53p

Ingredients:
¼ cup reduced-sodium soy sauce (I use coconut aminos)
6 Tbsp. water, divided use
2 Tbsp. corn starch, divided use (or coconut flour)
1 Tbsp. raw honey
1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces
1 tsp. coconut oil
4 cups broccoli florets
2 medium bell peppers, cut into 1-inch cubes
2 cloves garlic, chopped
1 thin slice fresh ginger, peeled, finely chopped

Preparation:
1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
3. Heat oil in large skillet over medium-high heat.
4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

Tip:  Serve with brown rice or quinoa if desired

Another Tip:  For a low carb/paleo option serve it with zoodles (zucchini noodles) or spaghetti squash

Copycat Chipotle Steak Bowl

chipotle1

Steak Rub

Ingredients

1 tsp. dried oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 teaspoons vegetable oil
1 pound skirt steak

Directions

Combine spices in a small bowl.  Rub steak with the spice combination on both sides before cooking in vegetable oil.

Copycat Chipotle Cilantro Lime Rice

Source: http://www.beachreadynow.com/recipes/copycat-chipotle-steak-bowls/

Ingredients

1 C. uncooked basmati rice (I use brown rice but doesn’t taste quite the same – but it’s still good!  You could also do this with cauliflower “rice”)
1 1/2 Tbsp. lime juice
1 Tbsp. olive oil
1/4 C. fresh chopped cilantro
1/2 tsp. salt

Directions

In a medium saucepan, heat olive oil on medium.  Add uncooked rice and sauté until it begins to brown slightly.  Add lime juice. Toss to coat.  Add 2 C. water and reduce heat to low.  Cover.  Cook until rice is done, season with salt and cilantro.

Black Beans

Ingredients

2 15-oz. cans black beans, rinsed and drained
1 Tbsp. extra virgin olive oil
½ C. chopped onion
2 cloves garlic, finely minced
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
1 bay leaf
1 tsp. lime juice

Directions

Sautee onions and garlic in olive oil until translucent. Add beans and spices. Heat until warm.

Add whatever else you desire- salsa, lettuce, tomatoes, avocado, sour cream (I use plain Greek yogurt), jalapeños, cheese, etc.

Salmon Baked in Foil

Source: http://www.beachreadynow.com/recipes/clean-eating-recipes-salmon-baked-foil/

salmon

Ingredients

  • 3 Tbsp. honey
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. minced fresh thyme
  • 2 garlic cloves, minced
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4  salmon fillets

Directions

 

Preheat oven to 375 degrees.  In a bowl, combine the honey, vinegar, olive oil, thyme, garlic, salt and pepper.  Whisk to emulsify.   Place salmon fillets in aluminum foil.  Brush with honey mixture and seal tightly.   Cook until salmon is flaky, tender and cooked through about 12-15 minutes.  Don’t overcook.

Serve it with whatever sides you desire!!  I will be serving mine with roasted broccoli and baked sweet potatoes topped with cinnamon and little bit of butter.

I hope you and your family enjoy these recipes right along with mine!!!

I would love to hear about it so comment about your experience with these recipes or just your thoughts on this blog in general.

And don’t forget – Sharing is Caring so share this blog with others!!