Salmon Spread

Serving: 4

Ingredients

1.   3 (5oz) cans of salmon

2.   1/4 cup of light mayo

3.    2 tablespoons of dijon mustard

4.    1/4 cup of diced celery

5.   Black pepper to taste

6. Crackers for dipping 

(I used Crunchmaster Crackers - Original Multi-Seed)

Directions

1.   Place salmon, mayo and dijon mustard in a bowl. Mix well until you have a smooth consistency. 

2. Add your celery and pepper to taste. Mix well!

3. Enjoy with some crackers! I happen to love Crunchmaster crackers because they're super healthy and great to snack on throughout the day!

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.

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

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!

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.

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

Babaganoush

Ingredients:

1. 1 Eggplant

2. 1 1/2 tablespoons tehina

3. 1 teaspoon crushed garlic

4. 1 tablespoon lemon juice

5. Olive oil spray / olive oil to taste

6. Parsley for garnish

7. Paprika for garnish

Directions:

1. Pre heat oven to 425 degrees.

2. Slice your eggplant in half and cut 3 slits on the skin. 

3. Spray a baking sheet with olive oil and place your eggplants with the skin facing upwards.

4. Spray the top of the skin with olive oil.

5. Bake for 30 minutes. Remove and spray with olive oil, place back in the oven for 10 minutes.

6. Scoop out the flesh of the eggplant and transfer to a blender or food processor.

7. Add the tehina, crushed garlic and lemon juice, blend together.

8. Transfer to a plate and add some paprika, parsley, and olive oil for garnish.