Here’s a tasty fish dish for lunch or dinner: Salmon with Dill Sauce. This low-carb, gluten-free meal is part of my clean eating challenge to each better and healthier by avoiding processed foods and hidden sugars that are found in many prepackaged sauces. This dish is simple to make and you can serve it with a side of veggies or brown rice.
2 T plain Greek yogurt
1/2 tsp dill weed, fresh (preferred, but dried is fine)
1/8 tsp black pepper
1-1/2 tsp dijon mustard
1-1/2 tsp white rice vinegar
1/2 T green onion, chopped
4 ounces salmon
1/2 tsp of extra virgin olive oil
Preheat grill or broiler.
Prepare dill sauce by combining yogurt, dill, pepper, mustard, vinegar, and onion.
Brush salmon with olive oil and grill. Serve salmon topped with dill sauce.
When you’re craving ice cream and you really shouldn’t have ice cream, I go for this Frozen Banana dessert treat. It’s gluten-free, dairy-free and vegan. So simple to make. I usually have bananas in my freezer because sometimes I buy too many bananas. And instead of tossing them out or if I don’t have time to make banana bread, I peel them and put them in a zipped bag and save them for future use. For this frozen treat, I cut up a frozen banana and drizzle all-natural, no sugar added peanut butter all over it. It tastes like you’re eating real ice cream! Hits the spot (and I’m eating clean.) You can also use almond butter, cashew butter, any other nut butter of your choice. Even sunbutter if you’re allergic to nuts.