Salmon is one of my favorite dinners to make so I should be sharing it a lot more often. It’s generally very easy to prepare, it’s incredibly healthy (it even makes the superfood list) and it’s something I feel great about eating that will fill me up thanks to those healthy fats.
This salmon recipe is definitely going to be added to my rotation! It is deliciously flavorful and it’s a breeze to make. Not to mention, even my kids loved it! I love the tang of the dijon mustard paired with the sweetness of the honey along with a faint zip from the lemon zest.
Then of course I love that crunch from the herbed and oiled Panko mixture. All of the aforementioned ingredients are perfect compliments to salmon, when you try it you’ll see what I mean. Now I just need to go buy more salmon so I can make it again this coming week. Enjoy!
4 (6 oz) salmon fillets
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp honey
1 clove garlic minced
3/4 cup Panko bread crumbs
2 Tbsp chopped fresh parsley
1 tsp lemon zest
2 Tbsp olive oil
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside.
In a small bowl, whisk together mustard, honey and garlic.
In a shallow dish toss together Panko bread crumbs, parsley and lemon zest.
Drizzle olive oil over mixture then toss to evenly coat.
Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don’t overdue it, you’ll be seasoning both sides),
then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon),
then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture.
Transfer to baking dish and repeat with remaining salmon fillets.
Bake in preheated oven 13 – 15 minutes until salmon has cooked through.
Serve warm with lemon wedges (from zested lemon) if desired.
You can find complete recipes of this Panko Crusted Honey Mustard Salmon in cookingclassy.com
Once you start making one pan meals on a sheet tray you’ll want to make them as often as possible. They are generally easy to make and they require less clean up. And when you can cook your veggie with your main dish, then why not?
This is a one pan dish that has the perfect combination of flavors! Lemon and parmesan were just made to go together, so I decided to go with a lemon pepper salmon and garlic parmesan asparagus – and indeed it made the perfect one pan dish. And prep couldn’t get any easier, this came together in no time! And I love how it also only takes 15 – 20 minutes to bake.
The other great thing about this is that my whole family loved it! Picky eating kids included. I’m so glad that both of my girls are finally starting to love salmon! It took a long time for me to love it as a kid. I remember the first time I finally I liked it was when my grandma breaded it and deep fried it like chicken nuggets.
Worked like a charm, key to getting a kid to like salmon. Smart grandma :). Now my thoughts on getting kids to like something – cover it with cheese, like so (as long as they don’t have a dairy allergy of course). When there’s cheese it’s got to be good!
1 1/2 lbs salmon, skin on*
2 1/2 Tbsp olive oil, divided
1 tsp lemon zest
1 Tbsp fresh lemon juice
4 cloves garlic, minced, divided
1 tsp dijon mustard
3/4 tsp onion powder
1/2 tsp each salt and fresh cracked black pepper, plus more for asparagus
Today, I’ve got a Thai Chicken Salad with amazing texture and flavors, but first, let’s talk about Mommy Guilt.
Now that the craziness from back to school had faded into the new normal, one of my big goals is to start working out again.
I’ve mentioned many times that since becoming a Mom more than ten years ago, I struggle with keeping any consistency with working out. I start programs with great enthusiasm. (Usually, it is something meant for someone in better shape.) A few weeks into working out, I become stressed for time, and my workout is the first thing to go.
And as terrible as it sounds, I feel guilty when I work out because I always feel like I should be doing something else. Cleaning the house, playing with the kids, making a homemade meal, or working.
The other thing I have going on is that I have the attention span of a toddler. I don’t mind working out; I just get bored quickly. Even changing routines once a month has been a problem for me. But yet, I KNOW I have to do something. With my crazy thyroid and a stressful summer, I’ve managed to put on more weight than I’d like to admit. And, sadly, I can no longer blame it on “Baby Weight”. Is there such a thing as Toddler Weight?
While I get mentally geared up, let’s share a salad that is perfect fuel for an intense workout. And speaking of intense, this Thai Chicken Salad is packed with flavor. I adore the color and texture.
1 tablespoon coconut oil (get a freecoconut oil with a Thrive Market Membership)*
1 small red onion, chopped fine
1 teaspoon minced garlic
1 pound boneless skinless chicken
4 tablespoons lime juice
3 tablespoons fish sauce (Red Boat brand)
1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
2 teaspoons red pepper flakes
Honey, to taste
3 tablespoons extra virgin olive oil
4 cups shredded Napa cabbage
1 red pepper, diced
3 carrots, grated
2 scallions, chopped
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
¼ cup raw cashews, toasted and chopped
Heat coconut oil over medium high heat.
Add onion and garlic and cook for two minutes.
Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken
Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes.
Slowly whisk in olive oil until emulsified. Add honey to taste.
In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken.
Toss with dressing. Top with cashews and serve.
You can find complete recipes of this THAI CHICKEN SALAD WITH GINGER LIME DRESSING in wendypolisi.com
Another fantastic pasta substitute! All of these low carb pasta ideas are making my new year’s resolutions a lot easier. Thank you, Skinny Taste for this awesome low carb and gluten free lasagna recipe. Gina made this lasagna with beef, but you could easily leave it out for a vegetarian option. You could also use eggplant in place of zucchini.
By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!
I’ve made this a gazillion times and even shared it in my first cookbook. Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it’s grilled, I leave it on paper towels to soak up extra water while I make the sauce.
1 lb 93% lean ground beef
1 1/2 teaspoons kosher salt
1 tsp olive oil
1/2 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped fresh basil
black pepper, to taste
3 medium (8 ounces each) zucchini, sliced 1/8″ thick
1 1/2 cups part-skim ricotta
1/4 cup Parmigiano Reggiano
1 large egg
16 oz (4 cups) shredded part-skim mozzarella cheese
In a medium sauce pan, brown meat and season with salt.
When cooked drain in colander to remove any fat.
Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan,
Add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered.
Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes.
Zucchini has a lot of water when cooked, salting it takes out a lot of moisture.
After 10 minutes, blot excess moisture with a paper towel.
Preheat a gas grill to medium high, and grill 2 to 3 minutes per side, until slightly browned.
Place on paper towels to soak any excess moisture.
Preheat oven to 375°.
In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.
In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover.
Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up.
The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes.
Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.
Crock Pot or Slow Cooker Peach Cobbler dessert recipe is best served warm and topped with vanilla ice cream. It’s an easy dessert to throw in the crock pot and just let it cook. Everyone loves this!
Fall is about smell – warm comforting smells… and this crock pot peach cobbler was the epitome of this today and is the best slow cooker dessert I have ever made. Because I made it in my crock pot, I got to smell it all day long (which was torture at times). Bring it on Fall! This Crock Pot or Slow Cooker (whatever you happen to call it) Peach Cobbler topped with vanilla ice cream is an easy dessert to throw in the crock pot and let it cook.
Dessert will be ready for you in a couple of hours. Perfect! This crock pot peach cobbler is one of the most popular recipes on my website! Get a slow cooker here for pretty cheap if you don’t already have one – they are life savers!
This is also great for the holidays because you can throw all of the ingredients in the slow cooker and free up your oven for all of the other food! Once it’s done cooking, you can put it on the “warm” setting and keep it there until you and your company are ready for dessert.
¾ cup uncooked old-fashioned oats
⅔ cup packed brown sugar
¾ cup granulated sugar
½ cup biscuit baking mix
¾ teaspoon ground cinnamon
5 fresh peaches, peeled and sliced*
Grease WELL the inside of 3 or 4-quart slow cooker.
In a bowl, combine sugars, baking mix, oats and cinnamon.
This super easy vegetarian pasta is a quick meal for a busy night! The broccoli and spinach keep it healthy, and the garlic, lemon, and red pepper make it extra tasty. A great last minute dinner for weeknights.
You know when you are on the phone with someone and you have to climb stairs and pretend like you are not totally winded? I always fail miserably. I get almost to the top of the stairs sounding totally normal, and then suddenly I interrupt whatever they are telling me, (GASP) “Sorry, (deep breath), I’m climbing the (puff puff) stairs and I think I’m (wheeze) going to die.”
So a couple weeks ago I decided that I need to start some kind of exercise regime so that I don’t die from climbing stairs before I’m even 30. So I did some yoga for the first time ever after some recommendations from my girl Sarah over at Broma Bakery. (She is all about the yoga. Check out them abs.) And I loved it! I did an hour and twenty minutes the first day and vowed to do it every day for the rest of my life. I told my whole family. “I’m a yoga person now! I love it!”
The next day I did an hour. The next day I did 45 minutes.
Last night my dad asked how the daily yoga was going. My brother chimed in, “I watched her do some yoga yesterday…for 45 seconds.”
45 minutes…45 seconds…who’s counting really? And seriously who’s got time for yoga when there are Christmas cookies to be eaten.
I don’t know about you but all of my free time in December is dedicated to baking, which means I’m usually too tired to feed my family actual dinner. Ain’t nobody got time for extravagant dinners when there are presents to wrap and stockings to stuff and Christmas PJs to lounge in. (Let’s be real.)
Enter this 20 Minute Lemon Broccoli Pasta Skillet! This is the best kind of recipe, because it’s so basic that you can literally swap in whatever you have on hand. It’s just rotini, broccoli, spinach, and a simple lemon-butter-garlic sauce. No broccoli? Use asparagus! No rotini? Use spaghetti! No lemons? Use another acid like red wine vinegar (make sure you taste as you go!)
3 quarts water
1 tablespoon salt
1 and 1/2 to 2 pounds fresh broccoli
1 pound rotini pasta
3-4 cups spinach
4 tablespoons butter
1 large lemon, zested and juiced
2 cloves garlic, crushed and minced
1/4 or 1/2 teaspoon crushed red pepper
1 cup fresh Parmesan, plus more to garnish
olive oil, to garnish
salt and pepper to taste
fresh lemon wedges, to garnish
In a large skillet or pot, bring the salt and water to a boil.
While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.)
Add the rotini and boil on high for 4 minutes.
Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).
When the timer goes off, turn off the heat and drain the pasta using a lid or colander.
Return to the pan and stir in the spinach.
Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.
Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat.
(I let mine get brown, because that’s just how I roll, but that’s not necessary).
Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
Turn off the heat and add 2-3 tablespoons fresh lemon juice.
Add the lemon butter to the pasta and stir.
Stir in 1 cup fresh parmesan cheese.
Add a drizzle of olive oil and season with salt and pepper to taste.
Garnish with more cheese, fresh lemon wedges, and eat hot!
Even if grilling season is over in your nook of the woods *moment of silence*, you can enjoy these Grilled Portobella Mushrooms with Spinach and Cheese made in the oven!
September? Apples? Pumpkins? Not yet! Let’s GRILL. I’m not putting away the grill until there is snow on it. Deal? Deal. Actually, as I write this, we are in the middle of a big thunderstorm so it appears like tonight is not a grilling night. Minor details.
I am starting to come to terms with summer drawing to an end. E just finished her first week back at preschool and Ben will have students in his building again starting Tuesday. Football season has already begun! Truthfully, fall is my favorite season.
I love visiting apple orchards, picking out pumpkins, drinking hot cider, and hearing the leaves crunch under my feet on walks outside. I mean, who doesn’t love those things? I just don’t love what follows fall here in Michigan — 11 months of winter. Or so it seems.
I’ll be grasping for the grill (or more accurately sending Ben out to the grill with a beer) even when the first snowflake falls. If he’ll let me. We made these mushrooms as a side dish for grilled chicken, but I’ve always been a huge mushroom fan and I could easily make a meal out of these babies with a nice big leafy salad. Perfect for Meatless Mondays, too!
3 portabello mushroom caps
1 tablespoon canola oil
4-ounces reduced-fat cream cheese, softened
1 cup grated extra sharp cheddar cheese (about 4 ounces)
Despite the fact that I love seafood, I don’t have many seafood recipes posted on here on EBF. I’ve decided it’s time for that to change! To kick things off I’m sharing a delicious and healthy salmon recipe today. The best part about having fish for dinner is that it cooks super fast and you can have dinner ready in less than 30 minutes. <– Always a plus in my book!
I served it up on a bed of quinoa with a side of tomatoes and garlicky kale. Not only is this salmon easy to make and healthy, but it’s super flavorful, especially considering there’s only six ingredients involved, all of which you probably have in your kitchen right now. It doesn’t get much better than that!! Isaac and I both really loved this meal and I will definitely be making it again soon. I hope you all like it as much as we do!
In other news, I want to give a little update on my April Challenge. I had pretty good results, despite the major indulgences that occurred when we were on vacay in Austin. I lost about 1.5 lbs and several inches – the most exciting being the 2 inches I lost around my belly button area! I owe it all to following the Tone It Up nutrition plan and the two bootcamp programs I’ve been doing, both of which I bought off of Living Social.
These workouts were just the kick in the tush I needed! Of course, knowing that I had engagement photos coming up definitely motivated me too. 😉 So now that we’re in May, I’ve decided to keep trucking along with following the TIU plan (with a few indulgences here and there). It’s been working really well for me over the last month and a half — I feel awesome and love the accountability of checking in with the other TIU team members.
Alright, have a lovely a Tuesday friends. I’m going to try, but the fact that there’s no New Girl on tonight makes my Tuesday much less exciting. Guess I’ll have to find something else fun to do tonight. 🙂
2 wild caught salmon fillets (about 3-4 oz each)
½ Tablespoon coconut oil (or olive oil)
½ Tablespoon honey
3 Tablespoons balsamic vinegar
1 teaspoon red pepper flakes
Sea salt and fresh ground black pepper, to taste
Heat oil in a large skillet over medium to high heat.
Season both sides of salmon with salt and pepper.
Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
While the salmon is cooking, whisk together honey, vinegar and red pepper flakes in a small bowl.
Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 5 minutes.
For a thicker, reduced sauce, simmer for 5 to 10 additional minutes.
Just make sure you don’t overcook the salmon.
You can find complete recipes of this Quick and Easy Balsamic Salmon in eatingbirdfood.com
These yellow squash fritters make a nice, tasty alternative to hash browns or potato pancakes. Lacking the starch in potatoes, they are flimsy and delicate, so take great care when flipping them and when removing from the skillet onto a serving plate. I fry these squash fritters in butter, but if you prefer, there’s no reason not to use olive oil instead.
1 lb. yellow squash, unpeeled
½ large onion (4 oz)
1 large egg
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter for frying
Shred squash in food processor using the shredding attachment.
Place on clean towels and allow to drain for 10 minutes.
Finely chop the onion. Place in a colander to drain for 10 minutes.
Heat a large nonstick skillet over medium heat, about 5 minutes.
In a medium bowl, whisk the egg with the salt, black pepper and garlic powder.
Add the grated squash and the onion and mix to blend.
Brush the skillet with half of the butter.
Measuring ¼ cup per fritter, spoon the mixture onto the skillet.
Fry without moving, 4-5 minutes, until you can see that the bottoms are browned.
Carefully flip to the other side and fry 4-5 more minutes, until browned on both sides.
Brush the skillet with more butter and repeat with the remaining squash mixture.
A healthy gluten-free Ground Turkey Sweet Potato Skillet recipe that is definitely a flavourful comfort food to share joy. I don’t know about you guys, but I am very excited for the Holidays.
This year I will be celebrating Christmas with my family in Brazil. Oh Gosh, I can’t even describe with words how much happy I am, especially because it will be my first Christmas with my family since 2010.
Also, my family is getting bigger. My lovely sister is pregnant and the baby will probably due at the end of November. So, I am leaving today for Brazil because I just cannot miss this special moment in our lives. It is my first nephew and her first son who will be with us on Christmas. How wonderful is that?? I just can’t wait!! I am counting the hours to get there.
My husband will join me on the Holidays, but for him it will be his first Christmas without snow 😉 He is Canadian and Christmas and hot weather just don’t go together.
Of course he will have a very different experience, but I am sure he will enjoy it because we celebrate this special date pretty much like everybody else in the world. As I said I am leaving today and I will come back only in January. That’s right!! I will be in Brazil for two months (YESSSSS… So happy) which means I will be posting from the hot weather and where the sun shines there all year long 😉
Don’t wrong, I’ll be posting new recipes every week from Brazil and I am sure you will love all the flavourful, healthy and delicious recipes I’ll be creating down there. South America has lots of great ingredients that make any dish even tastier. If you don’t want to miss anything from this blog you just need to subscribe to my newsletter and you will receive new recipes into your inbox plus a free E-cookbook.
2 tbsp extra-virgin olive oil
1 lbs extra-lean ground turkey
1 tsp garlic clove, minced
½ cup onions, diced
½ cup yellow pepper, diced
1 ½ cup sweet potato, diced
Salt and pepper
A pinch of red chili flakes
½ cup shredded mozzarella cheese
Fresh parsley for garnishing
In an iron cast skillet, heat olive oil over medium high heat.
Add ground turkey and garlic.
Stir occasionally and cook for about 10 minutes.
Add onions and yellow peppers and cook until onions are gold brown.
Add the sweet potato, chili pepper, salt and pepper.
Cover the skillet and cook until they are tender.
Don’t forget to stir occasionally. If necessary,
add more olive oil or a little bit of water to cook the sweet potato.
While the sweet potato is cooking pre-heat the oven to 400 degrees.
When the sweet potato is tender,
add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.
When the cheese melts, remove from the oven and garnish with parsley.