Salmon With Mango Relish

Salmon:

1 tablespoon honey

2 teaspoons low-sodium soy sauce

1 teaspoon olive oil

4 (6-ounce) salmon fillets

Relish:

1/2 cup diced peeled mango

1/2 cup cubed peeled kiwifruit

1/4 cup chopped fresh cilantro (optional - I only put relish on half since my kids

don' t like it )

1/4 cup fresh orange juice 

Preparation

1. To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
2. While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
3. While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Easiest.Breakfast.Ever

I just wanted to share my easy, kid friendly, breakfast tip. I throw oatmeal in my Tiger rice cooker when I go to bed, and when I wake up, it's ready!! My kids love it with almond milk, and real maple syrup. You can add any amount of rolled oats (not quick oats), and twice the amount of water. For this batch:

2 cups oats

4 cups water

You can play with the amount of water if you prefer it more dry or wet.

Perfect for busy mornings!

Coconut chicken

Ingredients:
2 eggs
1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14-ounce) can coconut milk
2 lbs. chicken breast tenders
1 1/4 cup flaked coconut
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation:
Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Preheat oven to 400°.

Combine flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in egg mixture, then roll in coconut. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 15 minutes or until golden brown. Carefully turn chicken over; bake an additional 15 minutes or until done.

*You can also pan fry on stove top in a small amount of coconut oil.
*You can also dredge in almond flour and coconut.

Dairy free, gluten free chocolate chip cookies

Chocolate Chip Cookies (Gluten Free, Dairy Free, Vegan) *Courtesy of elanaspantry.com

•2 1/2 cups Blanched Almond Flour
•1/2 teaspoon Celtic Sea Salt
•1/2 teaspoon baking soda
•1/2 cup grapeseed oil
•1 tablespoon vanilla extract
•1/2 cup agave nectar
•1 cup dark chocolate 73%
1.Combine dry ingredients in a large bowl.
2.Stir together wet ingredients in a smaller bowl.
3.Mix wet ingredients into dry.
4.Form 1/2 inch balls and press onto a parchment lined baking sheet.
5.Bake at 350 degrees for 7-10 minutes.
6.Cool and serve. (I had to cool for a long time, these are very soft cookies!)
For additional almond flour recipes, go to elanaspantry.com

I love these!! They even passed the taste test. My husband and kids loved them too. No one knew there was no sugar in there. And, I finally broke down and bought real almond flour from honeyvillegrain.com. instead of Trader Joe's almond meal. They were delicious!!

I did substitute one Trader Joe's Chocolate Lovers Dark Chocolate Bar instead of chocolate chips. Partly because I couldn't find dark chocolate chips locally. And partly because it is by far my most favorite chocolate bar. I chopped it up and threw it in! These are very chocolatey cookies. You could definitely drop the chips down by half if you are trying to watch your sugar intake.

Red Cabbage, Cranberry and Apple Slaw

Ingredients
5 cups thinly sliced red cabbage (about 1 1/2 pounds)
1/2 cup dried cranberries
1/3 cup rice vinegar
1/3 cup honey **plus a few dashes stevia if you like it extra sweet
2 tablespoons white wine vinegar
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/4 cups thinly sliced Granny Smith apple
1/4 cup chopped pecans, toasted
Preparation
Combine cabbage and cranberries in a large bowl. Combine vinegar and next 5 ingredients (vinegar through pepper), stirring with a whisk; drizzle over cabbage mixture, tossing gently to coat. Cover and chill 2 hours. Add apple, and toss well to combine. Sprinkle with pecans.


I adapted this recipe from cookinglight.com

Quinoa, Cherry, Cashew Recipe

1 C. quinoa
3/4 C. fresh squeezed orange juice
1 1/2 cups of Water
2 Tsp of chopped Orange zest
1/4 cup of chopped fresh mint
1/4 cup of raw organic cashews (cut in pieces)*
1/4 cup of unsweetened dried cherries (cut in pieces, they will plump up at the end, for the locals, you can find these at Sunflower Market in the refrigerated section)


In a pot bring quinoa, fresh orange juice, and water to a boil. Reduce heat, simmer, and cover for 15-20 minutes. Stir and fluff occasionally. Half way through add lightly chopped unsweetened dried cherries and stir well then cover again. The cherries will plump out nicely. The quinoa is finished when the liquid is all absorbed. Add cashews* while quinoa is still hot and stir well.

Once quinoa cools add the fresh mint and orange zest. Stir very well. Place in refrigerator or start eating right away!

* Cashews can be lightly toasted. Just place on tin foil in the toaster oven. Spray with Olive Oil and toast lightly.

* I have made this without the mint as well


This recipe was taken from kbellqueen.blogspot.com

Soda Alternative

8 oz. Sparkling Mineral Water Plain or Flavored (Lemon is my favorite)
2-3 drops NuNaturals Vanilla Stevia Drops (for those of you who are local they sell these at Sunflower Market)


Mix with ice, and serve cold.

Lots of bubbles, no sugar or caffeine.

Enjoy!