Baked Salmon Steaks and Roasted Veggies

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Impress your friends and family with baked salmon steaks and roasted veggies. The aroma of the dressing will fill the air in your home and please your palette. My mom and her BFF Nancy were in town for a week and we made this yummy dish together, well they basically made it and I showed them what to do, they were amazing sous chefs!

Ingredients:

4 salmon steaks or filets

12 oz broccoli florets

14 oz Brussel sprouts, stems trimmed

Dressing:

½ cup olive oil

¼ cup honey

2 T. white balsamic vinegar

Juice of 2 lemons

¼ tsp. pink salt

1/8 tsp. ground black pepper

10 sprigs fresh thyme

 

Method:

1. Preheat oven to 400 degrees.

2. Line half sheet pan with parchment paper for roasting vegetables.

3. Line glass baking sheet with parchment paper for baking salmon.

4. Toss veggies in half of dressing and pour the rest of the dressing over the salmon to marinade before baking.

5. Spread veggies onto sheet pan and roast 35-40 minutes. Until tender crisp.

6. Remove from oven, finish with a pinch of salt to taste then cover with foil to keep warm.

7. Bake salmon for 15-17 minutes until flakes with a fork. Remove from the oven, set aside to rest 5 minutes before serving.

8. Plate onto 4 plates and 1 salmon steak per plate. Serve.

9. Enjoy!

Yield: serves 4

Crockpot Chicken Chili

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Crockpot meals are an all time favorite for me, especially as a new mom. Throw in all the ingredients and let the crockpot so all the work! Delicious meal and leftovers to boot!

Ingredients:

1.5# organic chicken breasts or thighs (add whole, shred once cooked)

1 jar (16 oz) organic salsa

1 can black beans (do not drain)

1 can pinto beans (do not drain)

2 tsp. ground cumin

2 tsp. chili powder

Topping:

Sliced avocado

Fresh cilantro

Method:

1. Add all ingredients to crockpot (juice and all from canned beans).

2. Cover and set to low and cook for 5-7 hours.

3. Remove chicken from crockpot, shred and return to crockpot, stir then serve.

4. Taste and season with more salt if needed.

5. Enjoy!

Yield: 7 cups

No Mayo Potato Salad

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Classic potato salad is loaded down with heavy mayonnaise. Avocado is the perfect substitute for mayo(!!) – it’s loaded with healthy fats that are good for you and won’t weigh you down. A perfect side to go along with your favorite grilled eats. To learn more about avocado, check out 13 health benefits of avocado here!

 

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Ingredients:

10-12 organic red or gold potatoes (small in size)

½ tsp salt for boiling potatoes

1 whole avocado

½ small lemon, juiced

2 T. fresh chives, minced

¼ tsp each pink salt and ground black pepper

 

Method:

1. Rinse potatoes and add to cooking pot with cold water and ½ teaspoon of salt.

2. Bring water to a boil then cook for 10-12 minutes until fork tender.

3. Drain potatoes and rinse with cold water and allow to cool.

4. Once potatoes are cool, cut in half then cut each half into quarters (so you get 8 bite size pieces per potato).

5. Mash avocado and combine with lemon juice, chives, salt, and pepper.

6. Mix avocado mixture with potatoes and stir until potatoes are coated.

7. Serve immediately or chill then serve.

 

Yield: 8 servings

Strawberry & Cucumber Salad with Minty Coconut Dressing

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It’s getting hot outside, especially in South Florida! You may already be craving cooling foods like salads and fresh fruit. Sweet strawberries and cooling cucumbers along with this minty fresh coconut milk dressing are sure to satisfy a sweet craving and cool you down all at once. Refreshing! I made the dressing with regular coconut milk but feel free to use light coconut milk.

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