Dilled Salmon

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Sometimes just a piece of grilled salmon is enough. But sometimes you just want a little bite to spice things up. This Dilled Salmon adds that “umph” you need when you’re tired of plain old fish for dinner.

RECIPE

  • 2 T plain Greek yogurt
  • 1/2 tsp dill weed, fresh
  • 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 teaspoon EVOO

Preheat grill or broiler. Prepare dill sauce by combining yogurt, dill, pepper, mustard, vinegar, and onion. Brush salmon with olive oil and grill. Top salmon with dill sauce and serve with roasted vegetables and brown rice. It’s a perfect gluten-free, low-carb dinner.

Salmon with Dill Sauce

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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.

RECIPE

  • 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
  1. Preheat grill or broiler.
  2. Prepare dill sauce by combining yogurt, dill, pepper, mustard, vinegar, and onion.
  3. Brush salmon with olive oil and grill. Serve salmon topped with dill sauce.

Zucchini Brownies

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What?! Zucchini Brownies? It doesn’t sound appetizing but I can tell you that it is very good. It’s moist, rich, super dark, not too sweet, and yes, guilt-free (gluten-free, no refined sugar, no butter or oil, nut-free, and wheat-free). My 9-year old daughter loves them. My 4-year old son won’t try anything with the word “zucchini” it in no matter how chocolatey it is. If you’re lucky, it’s a great way to get veggies in your child or husband’s diet. 🙂 Perfect for dessert or a snack.

The recipe is from cookingalamel.com but I made my own changes because I want it EXTRA DARK!

RECIPE

  • 1 cup almond meal
  • 1/2 cup Peet’s unsweetened cocoa powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/4 cup coconut sugar
  • 1/4 cup plain Fage Greek yogurt
  • 2 eggs
  • 1 T vanilla extract
  • 1/2 t liquid stevia (or 1/2 cup more coconut sugar, added to the dry ingredients)
  • 2-3 zucchini squash, shredded
  • One (1) 3.5 oz. of 85% or higher dark chocolate bar, roughly chopped
  • Optional: 3/4 cup chopped walnuts or pecans
  1. Preheat oven to 350˚F. Grease or line an 8″x 8″ pan with parchment paper.
  2. In a small bowl, stir together the almond meal, cocoa, salt, baking soda, and coconut sugar.
  3. In a large mixing bowl, beat the yogurt, eggs, vanilla, and liquid stevia together, until smooth.
  4. Slowly add the dry ingredients until fully incorporated.
  5. Fold in the shredded zucchini, chocolate pieces, and nuts.
  6. Pour into a greased 8×8 baking dish.
  7. Bake for 30-35 minutes until toothpick comes out clean. Let cool before cutting.

Overnight Oats

overnightoatsWhen I get lazy or don’t have time to make old-fashioned oatmeal, I can make these… I love these Overnight Oats! I found the idea from a friend’s Instagram post. She’s a fitness and nutrition coach (TineySpark) and now I can have oatmeal without all the work. You can use either a mason jar or an almost-empty-jar* of peanut butter.

(* almost empty means you have about 1 tablespoon of peanut butter around the jar)

RECIPE

In a mason jar…

  • 1 Tbsp of PB (or any nut butter)
  • 1/2 cup of uncooked old-fashion oatmeal (not quick oats or steel-cut)
  • 1/2 cup of almond milk (soy, coconut or rice milk works too)
  • 1 Tbsp of agave nectar (or other sweetener of choice)
  • 1 tsp of shredded coconut
  • 1 tsp of unsweetened cocoa powder
  • a splash of vanilla extract
  • a couple shakes of cinnamon
  • 1/2 tsp of chia seeds
  • 1/2 tsp of flax seeds
  1. Put the lid tightly back on the jar.
  2. Shake vigorously!
  3. Place the jar in the refrigerator overnight and you’ll have a guilt-free, dairy-free breakfast ready in the morning!

Other options:

  • Use 1-2 Tbsp of PB2 instead of peanut butter.
  • Add sliced bananas before refrigerating overnight.
  • Add 1/4 cup of Greek yogurt or do half yogurt and half milk.

Coconut Vanilla Ice Cream

I love everything about coconut! I love its flavor, its aroma, its texture, and it always reminds me of Hawaii or Thai food and makes me wish I was on vacation. I also am digging coconut palm sugar as my sweetener these days. It’s like all the goodness of sugar and low in the glycemic index. Nirvana! I love sprinkling it on top of steel cut oatmeal or Greek yogurt to give it enough sweetness.

Since I’m not going anywhere tropical, I’ll just make this gluten-free Coconut Vanilla Ice Cream. This is, if I may quote my kids’ favorite show The Upside Down Show, “…delicious, delectable, and DEEEE-light-FUL!”

RECIPE

  • 1 cup heavy whipping cream
  • 1 can coconut milk
  • 1 cup milk (Vit. D, low-fat, your choice)
  • ½ cup of coconut palm sugar
  • 3 tsp. of vanilla extract
  • a pinch of salt
  1. Heat in a pot until sugar is melted.
  2. Cool for at least an hour on the stove top or longer in the refrigerator.
  3. Place in your ice cream maker per instructions.
  4. Top with toasted shredded coconut*. (That truly adds another dimension!)

Toasted Shredded Coconut

  1. Preheat oven to 350˚F.
  2. Place a 1/2 cup of unsweetened shredded coconut in a pie tin or cookie sheet.
  3. Heat in the oven for about 3-5 minutes. (Check often as the coconut burns fast!)
  4. Toss and mix to get the underside of the coconut toasted, too.
  5. Heat for another 3-5 minutes.