0
  • No products in the cart.
View Cart Proceed to Checkout

Category: Recipes

Grilled Salmon and Arugula Salad

By on April 7, 2016in Recipes, Salads
Grilled Salmon and Arugula Salad
Yields 4
Write a review
Save Recipe
Print
Ingredients
  1. 4 portions wild salmon (6 oz. each), skin and bones removed
  2. 4 cups baby arugula, baby spinach, or watercress
  3. 2 heads Belgian endive, leaves removed but kept whole
  4. 1 cup fresh berries (blueberries, blackberries, and/or raspberries)
  5. 1/4 cup walnut halves
Champagne Dressing
  1. 1 tablespoon lemon juice
  2. 1 teaspoon lemon zest
  3. 2 tablespoons champagne vinegar
  4. 1 tablespoon white wine
  5. 1 small shallot, minced
  6. 2 teaspoons raw honey
  7. 1/3 cup olive oil
  8. 1/2 teaspoon sea salt
  9. Back pepper to taste
Instructions
  1. Whisk the ingredients for the Champagne Dressing together and set aside.
  2. Heat a grill to medium heat.
  3. Brush the salmon fillets with olive oil and season them with salt, pepper, and a drizzle of lemon juice.
  4. Combine the greens, endive, berries, and walnut halves in a salad bowl.
  5. Grill the salmon, 3 minutes per side. Remove from the grill and let rest.
  6. Toss the salad with some of the dressing and divide it equally between 4 plates.
  7. Place a piece of salmon on each plate and drizzle with any remaining champagne dressing.
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/

Hummingbird Breakfast Muffins

By on March 1, 2016in Breakfast and Brunch, Munchies, Recipes
Hummingbird Breakfast Muffins
Yields 12
These are great to take into work, school or for an after morning workout snack. To accommodate nut allergies, substitute an extra cup of buckwheat flour for the almond flour. Gluten-Free. Dairy-Free.
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup almond flour
  2. 1 cup buckwheat flour
  3. 1 cup quinoa flour
  4. 2 teaspoons baking soda
  5. ½ teaspoon salt
  6. 1 tablespoon ground cinnamon
  7. 3 large eggs
  8. 2 ripe bananas
  9. ½ cup unsweetened applesauce
  10. 1⁄3 cup coconut oil
  11. 2 tablespoons organic butter, melted
  12. 1⁄3 cup raw honey or yacón syrup
  13. 1 tablespoon apple cider vinegar
  14. ½ cup almond milk (buttermilk or plain Greek yogurt can be substituted)
  15. ¼ cup sunflower seeds
  16. ¼ cup Chia seeds
  17. ¼ cup sesame seeds
  18. ½ cup dried cranberries
  19. ½ cup pitted and chopped dates
  20. 1 cup carrot, finely shredded
  21. 1 cup zucchini, finely shredded
Instructions
  1. In a blender, combine the eggs, coconut oil, butter, raw honey, bananas, applesauce, cider vinegar, almond milk, and chopped dates. Blend well.
  2. Combine all the dry ingredients in a large bowl, along with the grated carrot and zucchini. Add the wet ingredients to the dry ingredients. Gently stir until just combined. Refrigerate for an hour (or you can keep the batter in the fridge overnight and bake it in the morning).
  3. Preheat the oven to 350° F and line a large muffin tin with paper liners.
  4. Scoop the batter into the muffin cups. Don’t be afraid to make them quite full, because these muffins will not rise significantly.
  5. Bake the muffins for 25 minutes until golden brown (a skewer inserted in the middle should come out clean).
  6. Allow the pan to cool on a wire rack for 5 minutes and then remove the muffins from the pan so they can continue to cool.
Notes
  1. If you like a sweeter muffin, you can add ¼ cup more honey or brush the tops with a little honey in the last 5 minutes of baking. This gives them a crunchier top.
Recipes for Life by Rita Thomas and Chef Erin Holm https://www.recipesforlife.ca/