Wednesday, July 17, 2019

Pistachio Crusted Salmon

Serving: 5 - 6

Ingredients
1. 2 lbs of Salmon (I used 2 packs of the Trader Joe's Fresh Atlantic Salmon)
2. 1/2 cup of pistachios 
3. 1 tablespoon of Dijon mustard
4. 2 tablespoons of finely chopped dill
5. 2 tablespoons of olive oil
6. 1 tablespoon of lemon juice
7. 1 teaspoon of honey 

Directions
1. Pre-heat your oven to 375 degrees F
2. Lightly rinse your salmon and pat dry. 
3. Spray a baking sheet with olive oil. Place your salmon skin side down. 
*I personally remove the skin prior to laying it on the baking sheet.
4. In a small bowl mix the dijon mustard, dill, olive oil, lemon juice and honey.
5. Place your pistachios in a plastic bag. Use the bottom of a cup or jar to crush your pistachios until its a bread-like crumb mixture. You can continue crushing them until you get the texture that you would like. 
6. Lightly coat your salmon with the mustard mixture. 
7. Evenly spread the pistachios on top of the salmon. 
8. *Optional: Add salt and pepper to taste 
9. Place in the oven for 20 minutes.

Wednesday, July 10, 2019

Za'atar Roasted Chickpeas


Serving: 3 - 4

Ingredients
1.  2 tablespoons of za'atar
2.  1 teaspoon of paprika
3.  3 tablespoons of olive oil
4. 2 (15 oz) cans of chickpeas
Salt and Pepper to taste

Directions
1. Pre-heat your oven to 400 degrees F
2. Dry chickpeas very well and place in a mixing bowl.
3. Add za'atar, paprika and olive oil. Mix well!
4. Bake for 30 minutes. Take out after 15 minutes to shake them on your pan so that they get evenly crispy.
5. If wanted, add salt and pepper to taste

Wednesday, June 26, 2019

Dill Fennel Salad

Serving: 2

Ingredients
1.  1 stalk of fennel
2. 3  persian cucumbers
3.  2 tablespoons of chopped dill
4.  5 radishes
5.  2 tablespoons of lemon juice
6.  1 tablespoon of olive oil
Salt & Pepper to taste

Directions
1. Thinly slice the fennel bulb, cucumbers and radishes and place in a salad bowl
2. In a small bowl, mix the dill, lemon juice and olive oil.
3. Add your dressing to the vegetables
4. Add salt and pepper to taste. Mix well!

Wednesday, June 12, 2019

Healthy Buffalo Cauliflower

Serving: 3

Ingredients
1.  2 packs of cauliflower (12 oz) or 1 head
2.  3 tablespoons of olive oil
3.  4 tablespoons of buffalo sauce
4.  1 teaspoon of crushed garlic
5.  2 tablespoons of lemon juice
6.  Salt to taste
7.  Pepper to taste

Directions
1. Pre-heat your oven to 425 degrees F
2. Place your cauliflower - cut into bite size pieces into a mixing bowl
3. In a small bowl mix your olive oil, buffalo sauce, crushed garlic and lemon juice. 
4. Pour onto your cauliflower and mix well. 
5. Spray a baking pan with cooking spray. Place the cauliflower on the pan. 
6. Add some salt and pepper to taste on top. 
7. Place in the oven for 20 minutes.
8. Take out the cauliflower and flip over. Place back in the oven for another 5 to 8 minutes. 
Every oven is different, so make sure to check on it so that your cauliflower doesn't burn.

Wednesday, May 22, 2019

Green Smoothie


Ingredients
1. 1 Frozen Banana (cut into bite size pieces)
2. 1 teaspoon of Chia Seeds
3. 1 cup of Frozen Spinach
4. 1/2 cup of Almond Milk (unsweetened)
5. 1/2 cup of Grapes
6. 1/2 of a green apple
7. 5 ice cubes

Directions
1. Add all ingredients listed above into a blender.
2. Blend until a smooth and creamy texture. If it's still chunky, add more almond milk. 
Serve immediately






Wednesday, May 15, 2019

Babaganoush



Ingredients
1.   1 Eggplant
2.   1 1/2 tablespoons of tehina
3.   1 teaspoon of crushed garlic
4.   1 tablespoon of lemon juice
5.   Olive oil spray / olive oil to taste
6.   Parsley for garnish
7.   Paprika for garnish

Directions
1. Pre-heat your oven to 425 degrees F.
2. Slice your eggplant in half and cut 3 slits on the skin. 
3. Spray a baking sheet with olive oil. Place your eggplants with the skin facing upwards on a baking sheet. 
Spray the top of the skin with olive oil.
4. Bake for 30 minutes. Remove and spray with olive oil, place back in the oven for 10 minutes.
5. Scoop out the flesh of the eggplant and transfer to a blender or food processor.
6. Add the tehina, crushed garlic and lemon juice and blend together.
7. Transfer to a plate and add some paprika, parsley and olive oil for garnish. 

Sunday, January 13, 2019

Teriyaki Turkey Meatballs


Serving Time: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients
16 oz Ground Turkey
1 teaspoon of crushed Garlic
1/4 cup of diced Scallions
1/2 cup of seasoned bread crumbs
1 Egg
2 tablespoons of Teriyaki Sauce ( I used Trader Joe's Soyaki Sauce)


Directions
1. Pre-heat the oven to 400 degrees
2. Place in a bowl your ground turkey, crushed garlic, scallions, bread crumbs and egg. Mix well.
3. Spray a baking sheet with non-stick spray.
4. Roll into 1 inch balls and place on a baking sheet. 
5. Place in the oven for 16 to 20 minutes 
**(Ovens cook food at different times - Make sure to check on them after 16 minutes to see if they're cooked in order to not overcook them.  
6. While your turkey meatballs are cooking boil your teriyaki sauce in a sauce pan. 
7. Once your turkey meatballs are done, let them cool off for a few minutes and place in a mixing bowl. 
8. Add your teriyaki sauce and mix well. 
9. Sprinkle some sesame seeds for garnish!