Herb Basted Salmon

2 tbsp. olive oil
2 tbsp. melted butter
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley
1 tsp. grated lemon peel
Salt and pepper to taste
4 wild salmon steaks or 1 wild salmon fillet (about 1 lb.)

Combine all ingredients except salmon in a small bowl to create baste.  Brush salmon with baste and bake in preheated 450 degree oven, about 10 minutes per inch of thickness. Brush with baste as needed.  Makes 4 servings.

Why It's Better:

Wild salmon is a great source of Omega 3s and protein.  It also contains vital nutrients like Vitamins A, B and D and a variety of minerals including Calcium, Selenium and Iron.  Eating salmon improves the look and texture of your skin and hair and can reduce the risk of colon cancer.  Salmon also improves cardio-vascular health and lowers blood sugar levels. 

Lasagna for Real Life

So you think that lasagna is just too difficult and time consuming to make at home? Think again! I've adapted this recipe from one that was on the back of the box of whole grain lasagna noodles that I bought. My family loves it, and they don't even notice all the veggie goodness packed inside. For a vegetarian option, simply omit the meat. To make it gluten-free, use brown rice lasagna noodles OR thin sliced strips of eggplant (omit water if using eggplant.)

Lasagna for Real Life

1 lb ground beef

1 red bell pepper, chopped

2 cloves garlic, minced

3 cups (26oz jar) spaghetti sauce

1 ½ cups water

1 ¾ cups (15oz) ricotta cheese

2 cups shredded mozzarella cheese (divided)

½ cup Parmesan cheese

2 eggs

1 cup chopped spinach, fresh or frozen

¼ cup chopped fresh parsley, basil or oregano

½ tsp salt

¼ tsp pepper

9-12 whole grain lasagna noodles (uncooked)

Heat oven to 350 degrees. Brown meat in a large skillet over medium heat until still slightly pink, drain. Add pepper and garlic and cook about 3 minutes until meat is completely browned. Add spaghetti sauce and water. Simmer about 10 minutes.

Meanwhile, in a medium bowl, mix ricotta cheese, 1 cup mozzarella, Parmesan, eggs, spinach, herbs and salt and pepper. Pour 1 cup of sauce mixture into the bottom of a 9x13 inch baking dish. Arrange 3 or 4 UNCOOKED lasagna noodles lengthwise to cover the bottom of the dish. Cover with 1 cup sauce, then spread ½ of the cheese mixture on top. Repeat layers of lasagna, sauce and cheese. Top with remaining lasagna and cover with remaining sauce. Sprinkle on remaining mozzarella. Cover with foil and bake 45 minutes. Remove cover and bake another 10 minutes until cheese is browned and sauce is bubbling. Let stand at least 10 minutes before cutting and serving.

This post is linked to Real Food Wednesdays, enjoy!

Cruisin' Enchiladas

This recipe is one of my family's favorites. I love how versatile it is. I have included a vegetarian option, and it would be simple to adapt it to vegan as well. For those of you who have trouble digesting grains or are doing a low carb diet, you can omit the rice and it's just as delicious. Feel free to add hot peppers, fresh diced tomatoes, avacados or a variety of beans as you see fit. This is a dish you can really make a little differently each time, or find your favorite and stick with it.

These enchiladas are super easy to make with leftover meat and rice from a meal of Beef and Peppers or stir fry. Or you can start the rice cooking, then brown the meat before adding the peppers to make it all from scratch without adding much more prep time. No matter how you slice it, this meal goes from opening the fridge to serving the plates in less than an hour.

Cruisin' Enchiladas

1 lb cooked beef or chicken, shredded or cut into thin strips

2 tbsp extra virgin olive oil

1 red bell pepper, diced

3 cloves garlic, finely chopped

½ cup cooked black beans

1 jar salsa

1 pkg sprouted or whole grain tortillas

cooked brown rice

shredded cheese

whole plain yogurt

Heat oven to 350 degrees. In a medium skillet, saute pepper in oil 2-3 minutes, just until the color brightens. Add chopped garlic and saute one minute more. Add meat and beans and stir.

Spread 1/3 cup salsa on the bottom of a rectangular baking dish. Place one or two spoonfuls of meat mixture in the middle of each tortilla and roll them up, placing them in the baking dish with the seam down. When all the tortillas have been filled, pour the remaining salsa over the enchiladas. Top with shredded cheese and bake for 20 minutes or until cheese is melted and beginning to brown. Serve over cooked brown rice and top with whole plain yogurt, if desired.

Veggie Version

Omit meat, and increase beans to one cup. Add 1 yellow bell pepper, chopped with the red pepper.


This post is linked to Real Food Wednesday.  Enjoy!

Beef and Peppers

1 lb. beef, venison or bison, cut into small chunks

1 med. onion, chopped

1 red bell pepper

1 yellow bell pepper

1 can all natural bamboo shoots (optional)

2 tbsp. olive oil or butter

Braggs amino liquids, OR tamari, to taste

fresh ground pepper, to taste

whole grain brown rice or quinoa (optional)

Brown meat in butter or oil over med-high heat until centers are still pink. Add onions and cook for a few minutes until they become translucent. Add peppers and cook 2-3 minutes more, until peppers brighten and soften slightly, then add bamboo shoots and amino liquids or tamari. Season with fresh ground pepper and your favorite herbs and serve over hot whole grains, if desired.Real Food Wednesday

Tummy Tea (remedy for nausea)

This is a great home remedy that I make any time my toddler has a tummy ache.  Works for adults too of course.  It takes care of nausea and vomiting almost instantly, and tastes good.

1 cup hot water
1/4 teaspoon grated ginger or ginger juice
1 teaspoon raw honey

Pour hot water over ginger and let stand for 3 minutes, then stir in honey.  Drink while still warm for maximum benefit.

Vegetable Barley Soup

In this cold weather, I am always looking for a good soup recipe.  I came across this one from Real Simple, and could amost taste it with a loaf of crusty bread!  Mmmm...  No need for meat, this one uses the wholesome goodness of fresh veggies, whole grains and canned beans to bring a simple and delightful soup to your table.  I will substitute potatoes for the parsnips.
Enjoy!

http://www.realsimple.com/food-recipes/browse-all-recipes/vegetable-barley-soup-00000000008873/index.html

Gluten Free Cornbread

Thanks to Real Simple for this link for a tasty cornbread recipe that even those senitive to flour can enjoy!  Yum!

http://www.realsimple.com/food-recipes/browse-all-recipes/corn-spoon-bread-10000001548373/index.html