I can't make this soon enough. GF Pumpkin Pie done. #YUMS
Salmon Cakes
I post this recipe with a big full heart. I learned it in the kitchen of my first Pilates teacher, mentor, and one of the three who certified me to teach, Jocelyn Nugent. Spending time cooking dinner and learning all things life, food, and Pilates with Joc shaped me greatly. Think of Charleston, SC, long walks with dogs along the water, and Pilates cues that reference sea creatures and beach life while you make these!
Ingredients
2 large cans or 4 small cans of boneless, skinless, wild caught, thoughtfully caught salmon or cook your own!
2-3 eggs
1/4 cup of finely chopped chives
1tbsp of Capers (optional)
1/4- 1/2 cup of diced red pepper
1 teaspoon of ground mustard
1 teaspoon of dry dill and 2 teaspoons of fresh dill
1-3 tbsp of Almond flour or teff flour to sprinkle as needed if mixture too wet
salt and pepper as you like, freshly ground
1 tbsp of mustard- any kind
1 tbsp of mayo
High heat oil for cooking
Lemon Wedges for garnish and you can use the left over fresh dill to make an easy greek yogurt, caper, lemon and dill sauce for the side. Just combine these ingredients plus caper juice to taste!
Combine all the ingredients in a large bowl. You want the consistency to stick together. If it's too dry they will crumble. If it's too wet they will fall apart in the pan. Add a little more almond flour if too wet and mustard if too dry.
Heat your oil to high in a large skillet. Scoop out enough mixture to make a patty between your palms. Place 4-6 patties in a the pan at once depending on your skillet size. Allow to cook from 4-6 minutes on first side, until they brown and easily flip. Repeat on second side. Place on a plate covered with a tower or paper towel to cool.
Serve over greens and eat with good friends who nourish your heart and mind.
Two New Turmeric Recipes!
We just can't get enough and these look SO very yummy.
Coconut, Tumeric, Ginger, Berries? Doesn't get better than this.
This one is a little more involved... but ROSE COCONUT TURMERIC LASSI? Yes, puhleeeezz.
picture courtesy of mindbodygreen
See more recipes here!
breakfast popsicle?
Quinoa Crust Pizza
This GF flatbread/ pizza crust recipe is a weekend staple of our household. We have been topping it with pesto, kale, artichokes and feta. If you are avoiding dairy you can easily top with any delicious veggies that you like!
Ingredients:
Cooked Quinoa (1 cup dry) - cooked and cooled.
I have been cooking my quinoa and everything else in bone broth these days.
2 eggs
1/4 teaspoon of arrowroot powder
pinch of cream of tartar
1/2 teaspoon of the following fresh rosemary, oregano, garlic powder, kelp or dulse granules, sea salt.
Fresh pepper
1 teaspoon olive oil
1/4 cup of cheese (totally optional)
Pre-heat oven to 425. Mix the herbs, arrowroot, cream of tartar and pepper into the cooled quinoa. Make a well in the quinoa and beat the eggs + olive oil with a fork. Then mix well.
Cover a small cookie sheet with parchment paper. Spread mixture into the cookie sheet making sure to even out the thickness. Place in the oven for 25-35 minutes. Be sure to check often. (I must mention my oven doesn't hold or maintain heat well so be sure to check your crust it might take more or less time!) The crust should brown a bit on top and around the edges, but more importantly when you lift a corner away from the parchment paper it should hold together.
Once the crust is ready, pull it from the oven and top as you like! Then put it back in the oven until cheese is melted and kale is wilted. I like to bake mine for about 10 minutes and then put it under the broiler for a few to brown the cheese. Enjoy!
Three Turmeric Recipes
I may be a little bit obsessed with the Spring so I have been thinking a lot about sunshine and feeling good inside. Here are three recipes that are beautiful, delicious and inflammation reducing. I like to buy my turmeric from Kalustyan's.
This beverage recipe from Sense-Serendipidy.com breaks down why turmeric is so good for you as well as talking in depth about the other ingredients. Simple and delicious!
This elixir recipe from iFood.tv is a little bit more involved because it requires a juicer. Not to worry, there is a video detailing how to make the juice. AND it uses coconut water! YUM.
And this recipe from Ascensionkitchen.com is a raw mango turmeric tart. Need I say more?
Swiss Chard Rolls
What's for lunch?! We have had our eat-clean, eat-healthy bug kicked back into gear at the same time as we needed a new go to for lunches. This week Swiss Chard Rolls have us satisfied, healthy and gluten free. Plus Chard is beautiful!
When you are picking your chard, try to find the biggest leaves possible. Rinse before you set up to roll. If you have a smaller leaf and the center steam seems flexible you can use the whole leaf. Ideally if you find HUGE, gorgeous rainbow chard you can use half of a leaf per roll. Tear the larger leafs in two vertically working your way down either side of the stem. No matter what, put your fillings on the back of the leaf so it naturally curls around them.
This week we layered in a bit of tahini, cubed tofu and sliced avocado. Last week we used left over burrito fillings from a dinner party to stuff our swiss. Possibilities are endless. Make sure you don't over stuff as the leaves will tear if they are too plump when you roll. Snuggle your rolls in a tupperware and eat them with some turmeric tea and fruit.
Now tell us what your favorite filling is!
Quinoa Tomatillo Chicken Bake
This delicious bake is spicy, makes for great leftovers and is gluten free. The dairy makes it not paleo friendly, but for veggies you can easily sub cubed tofu for the chicken. Prep time is about 20 minutes.
Ingredients:
1 cup of dry quinoa
1 cup of bone broth or veggie stock
1/2 cup of canned black beans, drained and rinsed.
2 cups of Kale chopped
1-2 cups of pulled chicken
1 10-12oz jar of tomatillo salsa
1 4.5 oz can of mild chopped green chilies
1/2 teaspoon of cumin and 1/2 teaspoon of chili powder
3/4 cup shredded mozzarella and 3/4 cup of shredded cheddar
2 tbsp of chopped fresh cilantro
1. Preheat the oven to 375 degree. Cook the quinoa as directed in 1 cup of water and the broth.
2. In a large bowl combine the beans, salsa, chilies, cilantro, cumin, chili powder and kale.
3. We used a small rotisserie chicken to cut down on our prep time and make sure it was tender enough to pull. Carve off all the meat and remove the skin. Pull and tear the chicken into small bite size shreds. You can prep your own chicken as well, but it might be good to do this beforehand. Put the chicken in the large bowl and stir.
4. Combine the cooked quinoa in with the rest of your ingredients. Then add 1/2 cup of mozz and 1/2 cup of cheddar. Stir well.
5. Grease a 3qt casserole dish or baking pan. Pour the mixture into the pan and spread evenly. Top with the rest of the cheese.
6. Bake for 30 minutes.
Sunshine Soup from The Fat Radish
Making this soup today. It is so beautiful and anti inflammatory. YUM, my joints will thank you. (thanks Well + Good)
Black Bean, Butternut Squash and Hot Sauce CHILI
This veggie filled chili from Baker by Nature is beyond satisfying and a little sweet with out any added sweeteners. We made a few tiny adjustments to the recipe to suit our Swan fancy. One, we used the whole bunch of kale- cause why not? Two, we subbed in chicken bone broth and veggie stock instead of the veggie broth. Three, we bought the pre cut butternut squash as we weren't in a Sunday mood to work on our grip strength while chopping. Four, we are all about Red Clay and subbed it in for the Sriracha. (get yours here!)
Image from bakerbynature.com
Bison Chili in an Acorn Squash OMG
Um. This might be the most delicious sounding healthy comfort food recipe we've seen in a while. Place one of these babies on top of a bed of garlicky kale? I'm out the door, running to the farmers market and I'll see ya later, skater.
