Recipes

Poached Basil and Garlic Salmon

June 22, 2015
1 Review
Serves 4
Prep time
2m
Cook Time
7m

This is the first time I have poached salmon — I usually bake, broil, or fry it. It turned out really well and is super succulent. It doesn’t take very long and was a really easy to make — perfect for a busy weeknight. The recipe comes from the Insanity Max 30 Nutrition guide and goes well paired with Coconut Steamed Veggies.

 

Poached Basil & Garlic Salmon
Poached Basil & Garlic Salmon

Poached Basil and Garlic Salmon

Ingredients

4 cups of water

4 (7 oz) raw salmon fillets

1/2 cup fresh basil (or 2 tsp of dried basil), divided

2 cloves of garlic, pressed

Fresh lemon juice

 

Method

1). Bring water to a boil in a small saucepan or skillet.

2). Sprinkle salmon with 1/4 cup of the basil and garlic; place into boiling water. Cover immediately and remove from heat.

3). Poach salmon in hot water for 5 to 7 minutes, or until salmon flakes easily when tested with a fork.

4). Remove salmon to plate and sprinkle with remaining 1/4 c of basil and drizzle with lemon juice.

Citrus Grilled Pork Chops

June 20, 2015
0 Reviews
Serves 6
Prep time
5m
Cook Time
10m

I LOVE cilantro. I was a late bloomer though as it was something that my WASP family would have never bought (and I don’t know if my dad have ever cooked with it to this day!). It is amazing with both Mexican and Thai dishes, but this is the first time I used it in a marinade. I doubled up the amount of cilantro called for in the original recipe as I find marinades need a bigger punch to translate through the grilling process.

 

Pork

 

Citrus Grilled Pork Chops

Ingredients

1 cup of lemon or lime juice (I used lime)

1 cup of fresh cilantro, chopped

7 tsp EVOO

8 cloves of garlic

6-8 pork chops (or chicken breasts or steaks)

 

Method

1) Combine lime juice, cilantro, oil, and garlic in a resealable bag.

2) Add pork chops; marinate, refrigerated, for 30 minutes to 4 hours.

3) Preheat grill to high.

4) Grill chops (depending on thickness) 3-6 minutes per side until desired doneness.

 

**You can change up the seasonings by using other dried or fresh herbs like sage, rosemary, or parsley or a blend.

Coconut Steamed Veggies

June 20, 2015
1 Review
Serves 4
Prep time
10m
Cook Time
5m

This was one of my favourite meals from the 3-Day Refresh I completed last month. I have made it a few times since then as a side dish – it is very simple and chock full of fibre from all the veggies and a good dose of healthy fat. Even my 17 month old was quite happy with this one.

Here is the recipe from the 3-Day Refresh guide:

Coconut Steamed Veggies
* I quadrupled this recipe for leftovers

Ingredients

1/2 cup water
1/2 cup fresh broccoli
1/2 cup sliced fresh carrot
1/2 cup chopped fresh cauliflower
1/2 tsp. coconut oil
1/4 tsp. sea salt

Method

1) Add water to medium saucepan, bring to a boil.
2) Add veggies, cover and cook 4-5 minutes or until tender-crisp. *I reduced the heat to medium at this point.
3) To serve, add coconut oil and salt and toss gently to coat.

Clean Taco Seasoning

April 29, 2015
1 Review
Serves 8
Prep time
5m
Cook Time
10m

I love taco night. For years I made tacos with seasoning packets found in the “international” aisle of the grocery store. Of course when I started my journey into clean eating and began reading labels I realized how much salt and other unpronounceable ingredients there were. This is a simple clean taco seasoning mix that works perfectly for tacos, burritos, or on a salad. I like to make a big batch and use it for lunches all week.

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Homemade Mayo

April 14, 2015
1 Review
Equipment
immersion blender
Prep time
5m

Condiments can wreck havoc on a healthy diet – they can be full of fats, salts, and artificial ingredients to thicken or preserve. And in lists of condiments to avoid, mayonnaise usually tops them. Commercially prepared mayo is typically made with GMO soybean oil, a heavily processed trans fat, and many varieties also include high fructose corn syrup or other forms of sugar.

Fortunately mayo doesn’t have to stay on the no-no list. An egg, olive oil, lemon juice, and a little salt. Doesn’t sound unhealthy, right? All you need is five minutes and you can whip up a batch of heart-healthy mayo that will taste better than any store-bought variety. I have tested many homemade mayo recipes using different combinations of ingredients utilizing a wide variety of kitchen appliances. All my testing has led me to the easiest mayo recipes I’m going to share with you today. Try it out and let me know how it goes!

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Ingredients

1 egg (doesn’t have to be room temperature)

2 tbsp lemon juice

1 tsp dried mustard

½ tsp sea salt

1 ¼ cup of light-tasting olive oil (no not use extra virgin)

Method

  1. Find a short jar with a mouth just wide enough for the head of an immersion blender to fit through.
  2. Add all the ingredients to the jar, starting with the egg and working your way down.
  3. Insert your immersion blender and hold it against the bottom of the jar. Turn it on and hold it to the bottom for 20-30 seconds without moving it around.
  4. While still running, pull the blender up slowly through the mayo.
  5. Mayo will keep refrigerated in the sealed jar for approximately two weeks.

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Alternate Ingredients

* swap apple cider or balsamic vinegar for the lemon juice

* swap dijon mustard for the dry mustard

* add cracked pepper, fresh pressed garlic, or dried herbs