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.

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Asian-Inspired Flank Steak Marinade

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I bought some flank steak and was going to just salt, pepper and throw garlic on it but then I was inspired seeing my friend make dinner one evening. She was grating ginger into some soy sauce for a marinade. It smelled really good! Too bad she didn’t invite me for dinner. 🙂 I built on that idea, did a little research, then created an Asian-Inspired Marinade for my flank steak*. My kids ate this up! I was really shocked because my kids are not beef eaters.

(*This marinade works on other beef cuts, ribs, chicken, pork, fish, tofu etc..)

RECIPE

  • 1/2 cup of low-sodium soy sauce
  • 2 T of honey (or agave nectar)
  • a juice of 1 lime
  • 1 T of olive oil
  • 1 T of sesame oil
  • 1 T of chopped garlic
  • 1 T of chopped green onions
  • 1 tsp of grated ginger (fresh)
  • 1/2 tsp of black pepper
  • 1-1/2 pounds of beef flank steak
  1. Combine all the ingredients into a bowl.
  2. Coat the steak with the marinade, cover and refrigerate for at least 3 hours (the longer the better!)
  3. Grill for 7-8 minutes per side (for medium rare).

Serve with steamed broccoli with a touch of sesame oil or sautéed mushrooms for a delicious low-carb meal. So yummy! If you have any leftovers, this would be perfect as a steak salad for lunch the next day. Toss it with my Sesame Vinaigrette dressing.

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.

Stuffed Bell Peppers (or Tomatoes)

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My fitness guru, ShaunT (Insanity guy), posted this recipe for Stuffed Bell Peppers on his Facebook page. It’s gluten-free, low in carbs, and absolutely delicious! I think I made it 3 times in a two-week period. 🙂

Since I’m not a big fan of bell peppers (they give me heartburn), I used giant beefsteak tomatoes instead. Worked perfectly! As for the kids? They loved it too, especially topped with cheese. Family fit dinner (or lunch) at its best!

RECIPE

  • 1 lb of ground lean turkey
  • Franks red hot sauce (optional)
  • 1/4 onion, minced
  • lemon pepper and black pepper to taste
  • 3 large bell peppers (or 6 beefsteak tomatoes), washed
  • 1 cup of chicken broth
  • 1/4 cup tomato sauce
  • 1-1/2 cups of cooked brown rice or quinoa
  • Olive oil spray
  • grated cheese (optional)
  1. Preheat oven to 400˚F.
  2. Sauté onions and hot sauce in a pan with olive oil. Add ground turkey.
  3. Season with lemon pepper and black pepper. Keep browning until the meat is completely cooked.
  4. Add the tomato sauce and 1/2 cup of chicken broth. Mix and simmer on low for 5 minutes.
  5. Stir in the cooked rice/quinoa with the meat.
  6. Cut the bell peppers in half, lengthwise, and remove all seeds. (If using tomatoes, cut the tops of the tomatoes and scoop out the flesh and seeds and save for a salad or for later use.)
  7. Place bell peppers/tomatoes in a baking dish.
  8. Spoon the meat mixture into each bell pepper/tomato. Fill as much as you can.
  9. Pour the rest of the chicken broth on the bottom of the baking dish.
  10. Optional: Put a little grated cheese over each bell pepper/tomato.
  11. Cover tight with aluminum foil and bake for about 35 minutes.

Enjoy!

Pistachio-Crusted Cod

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I love pistachios! And if it’s used to “crust” something, I’m game! It’s Lent for us Catholics and so Fish Fridays are here until Easter. The original recipe used halibut but I had cod on hand so the recipe is now called Pistachio-Crusted Cod. But you can use any kind of flaky fish such as tilapia or salmon.

Low-carb, light and gluten-free. It’s such an easy dish to make for lunch or dinner. It has dijon mustard so it’s got “bite” that goes straight up your nostrils like Mater did when he ate the “avocado ice cream” (or wasabi) in Disney’s Cars 2. Lol. 🙂

RECIPE

  • 2 Tbsp. Dijon mustard
  • 1 tsp. finely grated lemon peel
  • 1 dash sea salt
  • Ground black pepper (to taste; optional)
  • Four 4-oz. raw cod fillets (or halibut, tilapia, salmon, etc.)
  • ¼ cup raw, unsalted pistachios, finely chopped
  • 1 Tbsp. corn meal or almond meal
  • 1 Tbsp. finely chopped parsley
  1. Preheat oven to 400° F.
  2. Combine mustard, lemon peel, salt, and pepper in a small bowl.
  3. Pat the fish fillets dry with a paper towel and lay in an over-safe baking dish.
  4. Spread mustard mixture evenly on the top side of each fillet. Set aside.
  5. Combine pistachios, corn/almond meal and parsley in a medium bowl.
  6. Press pistachio mixture evenly into top side of each fillet.
  7. Bake for 8 to 10 minutes, or until halibut flakes easily when tested with a fork.

Serve with grilled vegetables and brown rice. Delicious!

Roasted Eggplant Lasagna

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I love Italian food and I’m a sucker for anything eggplant. The other day, my Swiss cousin said she making millefiore. I asked, “What’s that?” She explained it to me and my mouth just watered. We happened to be texting at midnight (which was about the time she was waking up) so I went to bed hungry. The next day, I ran to the grocery store and bought my ingredients for this tasty dish. I wish I could have eaten this for breakfast, but I waited till dinner before serving. And leftovers are perfect for lunch the next day!

She doesn’t put the ricotta-spinach layer so I couldn’t really call this millefiore. Instead, the best thing to call this dish is Roasted Eggplant Lasagna. No pasta, no flours, no sugar. It’s low-carb, gluten-free, wheat-free, vegetarian, and cheesy good! Hope you enjoy it as much as I do!

RECIPE

  • 2 large eggplant, sliced thinly (about 1/4″)
  • 1/2 bag of frozen chopped spinach (or use fresh spinach, chop first)
  • 2 tbsp. olive oil
  • chopped fresh basil
  • 1 tsp. chopped garlic
  • salt / pepper
  • 1 lb of ricotta cheese
  • 1-2 eggs
  • 1/2 c of grated parmesan and/or romano cheese
  • 1/2 grated mozzarella cheese
  • 2 c spaghetti sauce (I used half a jar of Trader Joe’s Tomato Basil spaghetti sauce.)
  1. Preheat oven at 350*.
  2. Slice eggplant. and lay on a cookie sheet lined with parchment paper. Salt eggplant and roast in oven till they turn brown. (About 15-20 min.) Set aside.
  3. While you are roasting your eggplant, you can sauté spinach with olive oil, garlic, chopped basil, salt and pepper. Let it cool. Then mix the spinach in with ricotta cheese, parmesan/ricota cheese and egg(s).
  4. Grease the bottom of an 8×8 square.
  5. Layer like a lasagna (eggplant, sauce, mozzarella, eggplant, ricotta, mozzarella, etc.
  6. Top with more tomato sauce and mozzarella cheese. Bake covered in foil for about 25 minutes. Remove the foil, and cook for another 5-10 minutes until cheese is melted. Let cool for about 10 minutes before serving.

Bagels

Before I get to the bagel recipe, I’m so sorry that I haven’t been posting in a while. I’ve been bitten by the “workout bug” and have delved into the land of fitness. My life has been consumed by daily exercise so I haven’t been cooking as much or trying out new recipes but I am still eating clean and always refer to my recipes for weight maintenance.

If you’d like to see NEW Before & After Pics, click here.

Now on to the Bagel recipe…

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I love bagels! I practically salivate when I smell their delicious aroma when I pass by the bakery at Costco or when they’re toasting in the toaster! BUT… since I stay away from bagels because it’s full of carbs, I only eat them very rarely. And when I do, I will only eat half, and eat is ever-so-slowly so that I can enjoy it. Then I found this gluten-free, grain-free, paleo, lower-carb bagel recipe from Elana’s Pantry. Ok, so it doesn’t have the chewiness and texture of a bagel, but it LOOKS like a bagel, it has a hole in the middle, and I can eat it with cream cheese for breakfast. So, I’ll take that over nothing. 🙂 You can also use this to make bagel sandwiches for lunch or dinner. Yum, yum!

I altered the instructions a bit since I don’t have a food processor. I used a mixer and the bagels came out fine.

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RECIPE

  • 1-1/2 cups of almond meal
  • 1/4 cup of flax meal
  • 1 T of coconut flour
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 5 eggs
  • 2 T apple cider vinegar
  • 1 T of poppy or sesame seeds (optional)
  1. Preheat oven at 350˚F. Grease and dust a donut pan.
  2. In a medium bowl, mix together all the dry ingredients (except for the seeds).
  3. In a large bowl, beat eggs and vinegar on a medium setting using a mixer. Then slowly add the dry ingredients a little bit at a time mixing with a spatula until you form batter.
  4. Place the batter in a piping bag or a plastic bag, and snip off one corner and pipe the batter into the donut pan.
  5. Sprinkle the seeds over the bagels.
  6. Bake for 20 minutes or until a toothpick inserted into the bagel comes out clean.
  7. Cool the bagels for an hour, then serve.
  8. Store in an airtight container in the refrigerator. Toast to reheat.