Hoisin & Lime Salmon

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This recipe has minimal and simple ingredients that really work well together to a create simplistic, delicious salmon dinner.


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Hoisin & Lime Salmon
Makes 4 servings

 

Ingredients:
1 tbsp hoisin sauce
1 tbsp soy sauce
2 tbsp honey
2 cloves garlic, minced
1 lime (1/2 for juice, 1/2 for garnish slices)
4 (4 ounce) salmon fillets
salt and pepper
Directions:
1. Preheat the oven to 350 degrees F. Line a baking sheet with tin foil and/or cooking spray.
2. In a small bowl, mix together the hoisin sauce, soy sauce, honey, garlic and lime juice. Let the salmon marinade in the sauce mixture for about 20 minutes.
3. Place salmon on the baking sheet. Reserve the rest of the sauce mixture. Bake for about 6 minutes.
4. Drizzle on the rest of the sauce mixture and broil salmon for about 2-3 to create a glaze on top.
5. Garnish with a lemon slice and serve.

* Pair your salmon with garlic green beans with pecans.

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(Nutrition Facts based on Calorie Count)

 

Enjoy!

Tomato, Eggplant, and Spinach with Mini Raviolis

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So I went to Trader Joe’s today and picked up a few things. My friend Kim told me about these mini raviolis they had there. I just had to get them. They are just so little and cute! I also picked up 2 small eggplants that I wanted to use for dinner tonight. The rest of the ingredients were inspired from just rummaging through my kitchen and used what I had on hand.

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Tomato, Eggplant, and Spinach with Mini Raviolis
Makes 6 servings

 

Ingredients:
1 (16 ounce) package of mini raviolis (can be substituted with any type of pasta)
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 small (or 1 large) eggplant, peeled and diced
1 (15 ounce) can diced tomatoes (make sure it’s in it’s own juices – no salt added)
3 cups spinach, roughly chopped
2 tbsp oregano
1 tbsp salt
1 tbsp black pepper
Parmesan cheese (optional)
Directions:

1. Cook mini raviolis (or other pasta) according to package directions
2. In a large skillet over medium-high heat, heat the oil and add the onion. Cook until translucent. Add the garlic and cook for another minute.
3. Add the eggplant to the skillet with 1 tsp of the salt. Eggplant is very porous and adding a little salt will help release the moisture and allow it to absorb the flavors in the dish.
4. Add the diced tomatoes, spinach, and oregano. Season with the remaining salt and pepper, to taste.
5. If you want the mixture to have a little more liquid, add a ladle of water from your pasta pot.
6. Drain the pasta, and top with the tomato, eggplant, spinach mixture. Top with parmesan cheese (optional).


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(nutrition facts based on MyFitnessPal)

 

Enjoy!

Pumpkin Chocolate Chip Muffins

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I know it’s not Fall yet .. but I am anticipating the PUMPKIN extravaganza that’s coming soon! I am obsessed with anything pumpkin. If you are too, definitely try these muffins!!
 

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Pumpkin Chocolate Chip Muffins
Makes 12 muffins

 

Ingredients:
1 cup pumpkin puree*
2 eggs
1/2 cup sugar
1 1/2 cup whole wheat flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips, plus more for sprinkling on top (optional)
* Make sure to get pumpkin puree, not pumpkin pie mix. Pumpkin puree is purely pumpkin, whereas pumpkin puree has lots of sugar added.

Directions:
1. Preheat the oven to 350 degrees. Grease muffin tins with cooking spray.
2. In a large bowl, combine the pumpkin puree, eggs, and sugar until blended and smooth.
3. In a medium bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda, and salt.
4. Add the flour mixture into the pumpkin mixture in batches, until combined. Do not over mix.
5. Fold in the chocolate chips.
6. Spoon in the batter in the muffin tin, filling about 2/3 full. Sprinkle a few more chocolate chips on top.
7. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let muffins cool for 5 minutes before removing from the tins.


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(per muffin)

 

Enjoy!

Blueberry Quinoa Bars

Snacks
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July 2013 Recipe Redux submission is here!


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What is Recipe Redux? Click here to learn all about it!

July 2013 Theme: Have Snacks, Will Travel!

Sometimes, the food is the best part of the journey. Be it business travel or a road trip for pleasure, share your favorite travel snacks/mini meals. Do you pack a special treat for the road to eat in the car or at rest stops? Or do you have a tried & true snack that makes it safely through airport security? Share your healthy recipe for road trip nourishment.

This was a perfect theme for me because I am currently on vacation right now and I needed to pack snacks for my travel time yesterday. I always like to pack snacks with me when I am traveling. It ensures that I will have a healthy snack and plus saves money from buying snacks that are way over priced at the airport.

I love these bars because they are super filling and easy to carry in your bag.


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Blueberry Quinoa Bars
Makes 8 servings

 

Ingredients:
1/2 cup whole wheat flour
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup unsweetened applesauce
2 tbsp brown sugar
2 tbsp maple syrup
2 egg whites
1 tsp vanilla extract
3/4 cup cooked quinoa
1/2 cup rolled oats
1/2 cup dried blueberries
1/2 cup pecans, chopped

Directions:
1. Preheat the oven to 375 degrees. Spray an 8×8 baking dish with cooking spray.
2. In a small bowl combine the flour, salt, baking soda and baking powder.
3. In a large bowl, mix together the applesauce, brown sugar, maple syrup, egg whites, and vanilla until combined.
4. Slowly add in the flour mixture until combined. Do not over mix.
5. Gently fold in the quinoa, oats, blueberries and pecans.
6. Pour into the prepared baking dish and bake for 12-14 minute, until golden brown.
7. Remove from oven and let cool. Cut into 8 even bars and wrap individually for a perfect traveling snack!

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Enjoy!

Click on the link below to look at all the other submissions



Lemon Rosemary Orzo

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Lemon Rosemary Orzo
 Makes 4 servings

 

Ingredients:
1 cup orzo
1 tbsp olive oil
1/2 lemon (or 2 tbsp lemon juice)
2 tbsp rosemary, chopped
Directions:
1. Cook orzo according to package directions.
2. Stir in the olive oil, squeeze lemon juice, and rosemary.

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Enjoy!

Herb Veggie Dip

Dips, Sauces & Spreads
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I recently got a new job as a personal chef for a family. This family has 2 young children. The parents want me to try and sneak in healthy foods, and encourage eating fruits and vegetables.. that’s my specialty! The kids have no problem eating their vegetables but are used to dipping it in full fat ranch. I wanted to make them a healthier, but just as tasty dip they can enjoy thier veggies with. I’m also definitely going to be using this recipe for Sunday football days when the season starts for a healthy snack.
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Herb Veggie Dip

Makes 8 servings

Ingredients:
12 ounces plain greek yogurt (2 small containers)
4 ounces light cream cheese, softened
5 scallions, chopped
¼ cup fresh parsley, chopped
1 tbsp fresh dill, chopped
½ tsp salt
¼ tsp garlic powder
fresh ground pepper, to taste
Directions:
In a medium bowl, mix the greek yogurt and cream cheese until well combined. Add in the scallions, parsley, dill, salt, garlic powder and pepper. Mix until combined. Serve with veggies or pretzels.
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Enjoy!