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Perfect Salmon

My husband invited his friend and friend’s family over for dinner one night.  I didn’t know him well at that time and asked Stephen (my hubs) what they like or don’t like.  Of course, husbands are the best communicators who tell you everything in complete detail….HA!  He said, “He loves everything.”  So I figured, ok, I’ll do salmon.  It’s light and perfect for the hot weather we were having.

Lo and behold, they all arrive and the guy hates salmon!  Barely likes fish, and couldn’t stand salmon because it was too “fishy” to him.  I was bummed and hoped he could at least eat the salad I made to accompany the fish.  Well, he was courteous enough to try a bite after seeing his son and girlfriend devour theirs.  He then had another bite and another and then asked for a second helping!  I love the idea my cooking can convert the nay sayers!  These kind of accomplishments are great badges of honor for me.  My girlfriend made my salmon recipe and converted her twin 9 year old boys!  (pat, pat – myself on the shoulder)

I always believe that kids and adults may not like a certain food because they haven’t eaten that food cooked correctly.  Who’d like fish if it were dry or smelly?  Who’d like broccoli if it was overcooked and tasteless or undercooked and chewy?  Who’d like liver if it was mealy? Yep, I’ve even converted people who didn’t like liver!   Ask my kids! Anyways, back to salmon!  When it comes to any food, it’s important that it’s fresh and when it comes to seafood, it’s even more important to me that it’s wild.

Hope you try this recipe if you are a fan of salmon or not.   There’s onions in it and please try that if you’re a fan or not as well… you may become my bragging rights if I turned you. hehehe!

Perfect Salmon
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Please buy wild salmon verses farmed. So much farmed fish have been heavily contaminated and are genetically modified. To get the best flavor and nutrition for your body, it's always best to spend a little more for wild.
Servings
4
Servings
4
Perfect Salmon
Print Recipe
Please buy wild salmon verses farmed. So much farmed fish have been heavily contaminated and are genetically modified. To get the best flavor and nutrition for your body, it's always best to spend a little more for wild.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Take a sheet of foil the length of your salmon fillet and place it under your salmon.
  3. Cut lemon in half and squeeze one half all over salmon. Slice the other half into thin round slices.
  4. Take the 2 tsp of sea salt and sprinkle over salmon.
  5. Mix 1 tbsp of dry dill or 3 tbsp of fresh dill (4-5 sprigs chopped) with mayonnaise. Spread mayonnaise over salmon.
  6. Cut onion in half and slice both halves thinly into half circle slice. Lay them over the dill mayonnaise.
  7. Grind fresh pepper and sprinkle a pinch of salt over the the onions.
  8. Layer slice lemon rounds on top of the onions.
  9. If your foil is big enough like mine, take both sides and fold to a close and fold close the ends. Or, take another sheet and place it on top and fold at the sides and ends.
  10. Bake for 20 minutes. Take it out of the oven and let it sit for another 5 minutes.
  11. Transfer to a platter and you are ready to serve.
Recipe Notes

I use my Just Mayo for my salmon.  It's pure simple ingredients that is vegan, gmo-free.

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As Good As It Gets Vegan Broccoli Cheddar Soup

My first few weeks of blogging, I get an email from my dear friend, Debra.  She and her lovely daughter Kyla, love eating Panera’s Broccoli Cheddar Soup but feel so guilty after eating it because it’s filled with cream, butter and tons of cheese.  She wanted to know if I can create a healthier version for them that they can enjoy anytime minus the guilt, fat and calories.

This sparked a ‘light bulb’ moment for me.  How many people go through a diet overhaul due to lifestyle changes, allergies, health problems and/or weight?  How great would it be to have healthier versions of the ‘no-no list’ and make it ‘yes’ again?  Hence, the birth of my Naughty to Nice Challenge!  Each month I will take a recipe that you send me and turn it from something sinfully naughty to something deliciously nice!

So my first challenge:

Broccoli Cheddar Soup

I thought to myself, hmm, I could keep it simple and just replace some of the ingredients to lower the fat content and call it a day.  No!  That’s no challenge for me!  If I’m going to go there, I’m going to go all vegan and healthy!  My vegan and health conscious friends need more options and would love to have a creamy, faux cheesy soup recipe to add to their menu.

So, I started testing things out in my kitchen for the right flavors and consistency.  My results?  Something pretty darn good!  Is it like the real thing?  That’s up for debate.  My kids loved it.  My cheese-loving-husband loved it but said you can’t replace the taste of real cheese. Me?  I say, it’s as good as it gets!

 

As Good As It Gets Vegan Broccoli Cheddar Soup
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As Good As It Gets Vegan Broccoli Cheddar Soup
Print Recipe
Ingredients
Servings:
Instructions
  1. Use a large soup pot and sauté on high heat onions, cubed butternut squash and onions in 1/8 cup of coconut oil until onions are translucent.
  2. Add 2 cups of vegetable broth, turn down heat to medium low and cook it down until the butternut squash and potatoes are soft. About 20 minutes.
  3. Pour the ingredients from the soup pot into a blender or food processor and blend until smooth. Be careful blending hot soup. Set aside.
  4. Use the remainder of the coconut oil and sauté the broccoli and carrots for about 5 minutes. Sprinkle sea salt and sauté for 5 more minutes.
  5. Add both cans of coconut cream and light coconut cream, remainder of vegetable broth, and the pureed onion/squash/potato mixture.
  6. Stir well and let it cook for another 20 minutes until broccoli softens and breaks apart.
  7. Add nutritional yeast and nutmeg. Stir well. Add more salt if needed and add pepper to your liking.
  8. Your vegan broccoli soup is ready to serve!
Recipe Notes

What is nutritional yeast?  I'm glad you ask! 

Nutritional yeast is jam-packed with essential vitamins and minerals. In fact, it’s one of the best non-animal sources of folic acid and vitamin B-12.  The yellow color of the flakes is a result of their large amount of vitamin B – ½ tbsp. fulfills your entire daily vitamin B needs. In addition to B-12, nutritional yeast is high in 15 different minerals and 18 amino acids. Talk about a super food!

The yeast itself is grown on beets and dehydrated, so don’t let the word “yeast” scare you away. Since it is plant derived and dried out, it’s free of the harmful candida that can wreck havoc on your digestive system. Think of it as the kind of yeast your body will love!

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