Here is a recipe for GRILLED SALMON WITH MANGO SALSA. I recommend using wild- caught Pacific salmon for this recipe instead of farm-raised Atlantic salmon. Wild- caught fish is the more sustainable and nutritious option with fewer contaminants. If wild-caught salmon is not available, any wild-caught fish such as cod, halibut, or sole can be substituted. This is a colorful dish with many health benefits. Salmon is an excellent source of protein and essential omega-3 fats, and mangoes are an excellent source of Vitamins A and C. The herbs, vegetables, and lemon and lime juices in this recipe also have nutritional benefits. I recommend serving the salmon topped with mango salsa on a bed of brown or basmati rice with a side of grilled summer vegetables.
I like this recipe because it is a meal in a bowl. It has all the necessary macronutrients for a meal and lots of vitamins. Each serving has 8 grams of fiber and 34 grams of protein. It is colorful due to the variety of vegetables and has a delicious yellow sauce. It is a good dish to serve for lunch or dinner and it serves four. Enjoy!
Ingredients for the bowl:
1 1/3 c. cooked red quinoa
2 cups diced grilled chicken
1 1/3 c. finely chopped organic broccoli
1 1/3 c. finely diced organic red peppers
1 1/3 c. shredded organic carrots
1/2 cup organic cannellini beans (rinse well if using canned beans)
1/4 cup hulled pumpkin seeds
1/4 cup chopped green onions
1/4 cup crumbled feta cheese (goat cheese can be used instead if desired)
Ingredients for the sauce:
1/2 cup whole raw almonds
2 cups water (divided)
Juice from 3 organic lemons
1 garlic clove
1 tsp honey
1 tsp turmeric
2 tsp sea salt
10 basil leaves (parsley can be substituted if desired)
It's summer, the kids are home from school, and it seems like they are always asking for a treat. Instead of giving them Popsicles, freezer pops, Twizzlers, or other sugary treats, make these brownies for them. They are grain-free, gluten-free, sugar-free and yummy! They won't even be able to taste the vegetables and they are easy to make!
1 1/2 cup organic sweet potatoes, mashed
1 cup smooth almond butter (or any nut butter of your choice)
3 tbsp unsweetened cocoa powder
1/4 c. organic maple sugar
1 tsp vanilla
2 tsp cinnamon
1 tsp baking soda
1. Wash the sweet potatoes well. Poke the sweet potatoes with a fork and bake them in the oven for about 1 hour (until they are soft). This can be done ahead of time and the sweet potatoes stored in the refrigerator.
2. Preheat the oven to 350 degrees. Line an 8x8 pan with parchment paper.
3. Mix all of the ingredients in a bowl, adding the egg last. Once all the ingredients are mixed well, pour the batter into the pan.