Gluten Free Salmon Cakes with Spiralized Cucumber and Roasted Red Pepper Aioli Sauce

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Coming home from the amazing Mii Amo Spa, I am still craving all of those wonderful spa flavors. We have a great new online Farmers Market that is just getting going in our area and they offer Wild Salmon that is amazing. If you are from this area, be sure to check them out here:http://www.localharvestmarket.co. I am all for cooking once, eating twice so I wanted to make something with my leftover salmon. These were DELISH and even had my picky husbands approval.

These are the ingredients I used for Salmon cakes. I have used fresh raw Salmon before and also canned salmon so improvise with what you have. I change out many of the ingredients and customize it to what I have. Get creative!

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Chop everything and add to a bowl.

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gently folding in the salmon last

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Fry in a non stick pan if you can (I rarely use non stick anymore but I have some for things like this) because the are very fragile.

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Serve on a lettuce leaf and top with spiralized cucumbers and red pepper garlic aioli sauce.

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WILD SALMON CAKES WITH ROASTED RED PEPPER AOILI AND SPIRALIZED CUCUMBER

  • 12 ounces of chopped/flaked salmon, cooked, fresh, or canned (adjust cooking accordingly)
  • 2 tablespoons finely diced red onion
  • 2 tablespoons diced green onion                                                                                                        
  • 2 tablespoons finely diced  red peppers
  • 2 cloves of garlic, minced
  • 1 organic free range egg
  • 1/4 cup very gluten free panko crumbs
  • 2 tablespoons minced fresh cilantro
  • Himilayan Pink salt and pepper

Mix together all the ingredients except the salmon,  gently fold in the salmon and shape into cakes (2, 3, or 4 depending on preference for size) Cook in non stick skillet over medium heat for a couple minutes until browned on one side. Lower heat to medium low, turn the cakes, and cover for another 5 minutes or so until cooked through. Serve on top of butter lettuce leaf, top with spiralized or sliced cucumber, and fresh roasted red pepper aioli sauce. 

Roasted Red Pepper Aioli Sauce  

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  • 1/4 cup healthy mayo (I used earth balance mindful Mayo)
  • 1/4 cup roasted red peppers
  • 1 clove garlic
  • zest of a lemon

Blend the mayo, red peppers, and garlic in food processor. Add in lemon zest and serve. 

I am a fan of cook once, eat multiple times. This salmon cakes came from our dinner Sunday night. I broiled Salmon for dinner and saved half for this recipe.

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Place fillets, zest of one lemon, 1-2 tablespoon lemon juice, 1 tablespoon olive oil, and 1 TBSP fresh chopped rosemary in a large zip-top plastic bag. Seal and turn to coat. Refrigerate for 30 minutes. 

Remove fillets from marinade, discarding marinade. Place fillets, skin side down, on a rack in broiler pan.

Broil fish 5 1/2 inches from heat 10 to 12 minutes or until fillets flake easily with a fork.

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I hope you enjoy!

Mini Turkey Zucchini Fritters

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I saw something similar to this using chicken on pinterest floating around awhile ago so I thought I would give it ago with the turkey breast I had on hand. The zucchini help make it moist and you do not even miss the fat from the meat. You could flavor these any way you want from italian to even adding cayenne or jalapeños for more of a kick. I may try baking them next time for more even cooking and not having to stand at stove for three batches. So fun to play in the kitchen and get to eat my work!

Ingredients:

  • 1 lb. ground turkey breast (you could try ground meat of choice)
  • 2 cups grated zucchini (one good size zucchini yields about two cups)
  • 3 scallions, sliced
  • 3 Tbsp fresh cilantro, chopped
  • 1 clove garlic, minced
  • 1 tsp himilayan pink salt
  • ½ tsp pepper
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder

***Gently mix chicken with zucchini, scallions, cilantro, garlic, salt, and pepper, cumin and garlic powder. Heat coconut oil or Olive oil in skillet or medium heat. Using a small scoop, scoop meatballs into pan and cook about five minutes on one side, flip and cook another 5 minutes until browned and cooked through. Serve with guacamole and salsa. Great for healthy appetizer or serve with a salad for a meal. Clean Eating, Gluten Free, LEAN Cleanse Friendly, Dairy Free, High Protein, Paleo, and so on and just plain delicious! You can make this recipe as burgers or as a meatloaf as well.

Prep Ingredients

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Mix Gently in bowl (I use plastic food service gloves and dig right in)

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Use a scoop for even sized meatballs

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Fry in coconut oil (or Olive Oil) over medium heat for about 5 minutes each side until browned and cooked through ( I will try them in oven next time)

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Serve as an appetizer with Guacamole and Salsa

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or as a main dish with a beautiful side salad

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Mexican Chicken Tortilla Soup

Everytime I make soup, I make it different. Customize it to suit your tastes or what you have on hand. We have been gone for a week so I was able to make this with what I had on hand. If you keep good foods in your house, you will always be able to make something good! Watch this video for some of Drea’s Staples .

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Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, diced
  • 1 whole garlic bulb, minced (use less if you prefer)
  • 8 cups low-sodium organic chicken broth
  • 1 (14.5-ounce) can diced tomatoes with jalapeños
  • 1 (14.5-ounce) can corn or frozen
  • 2 cups chicken breast, cooked and shredded
  • I (14.5-ounce) can or box black beans, rinsed and drained
  • Juice of one lime (plus more for garnish)
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 tsp cumin
  • Himilayan Pink Salt and pepper
  • 1 cup chopped fresh cilantro leaves (more for garnish)
  • Ezekial, Brown rice, or corn tortillas cut into strips
  • avocado for topping
  • chopped jalapeños for topping

In a large saucepan or dutch oven, heat the olive oil. Add the onions and cook for about 3 minutes or until softened. Add the garlic and cook for another minute. Add the chicken broth, tomatoes,  and seasonings into the pot and bring to a boil. Once at a boil, lower heat to simmer and add your shredded chicken, beans and corn. Simmer 20 minutes or longer.  Add fresh squeezed lime juice and fresh cilantro to the pot. Taste and add more seasonings and lime juice if needed. Add a serving of tortillas strips into bowl (this is optional and is great without as well). Ladle soup over tortillas strips. The strips will absorb the broth.  Serve with fresh lime wedges, chopped jalapeños, diced avocado and more cilantro.

*If you eat dairy, top the tortillas with shredded cheese, then ladle your soup over that.

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If your family is like mine, some like beans and some do not, cook them on the side. Add on top of the tortilla strips.

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Garnish with chopped jalapeños, diced avocado, fresh cilantro, and a lime wedge

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Stuffed Acorn Squash with Mushroom Lentil Stuffing (GLUTEN AND DAIRY FREE)

 

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Stuffed Acorn Squash

2 Tbsp. coconut oil

1 medium yellow onion, chopped

6 stalks celery, finely chopped

2 carrots, diced

1 cup mushrooms, chopped

1 tsp. sage (more if using fresh)

1 tsp. thyme (more if using fresh)

2 large acorn squash

 2 cups cooked lentils (this can be made without the lentils but then I double mushrooms)

1/4-1/2 cup apple sweetened (or low sugar) dried cranberries

Salt and pepper to taste

If using the squash, pre-heat oven to 350 degrees.  Cut acorn squash in half.  Fill a roasting pan with 1 inch of water, and place squash flesh-side down.  Roast 45 minutes to an hour, or until very soft.  Scrape out seeds and discard. To make the stuffing, Sauté onion, celery, carrots, mushrooms, sage, and thyme.  Add the cooked lentils and heat through.  Remove from heat.  Stir in salt and pepper, dried cranberries, mixing to combine.  Divide the stuffing evenly among the acorn squash halves or serve family style in a bowl.

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A great healthy Thanksgiving side that will please everyone at your table. This is so flavorful and delicious, you never will miss the bread! Great stuffed in the acorn squash, served family style in a bowl, or top a sweet potato with it. 

Souper Squash Soup

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Souper Squash Soup

Ingredients
8 – 12 servings

1 large butternut squash
1 small sweet potato
1 small onion
½ head of cauliflower, chopped
8 cups of vegetable stock
1 Tbsp Olive oil
Sea salt – a pinch/ or to taste
Cinnamon – a pinch/ or to taste
Maple syrup – a “swirl” / or to taste

Directions
1. Preheat oven to 375ºF.
2. Peel butternut squash and sweet potato. Cut into 2” slices. (Deseed squash)
3. Place in baking dish with olive oil, salt, and cinnamon.
4. Roast in oven for about 20-25 minutes, turn slices over and continue cooking for about 20 more minutes until soft. (Also a great dish as is)
OR EASY VERSION: Pierce whole sweet potato and butternut squash with fork, so the steam will escape, and bake about 45 minutes or until tender. Scoop out contents, deseed squash and set aside.
5. Sauté onions, cauliflower and sea salt in oil on medium heat until soft.
6. Add chicken or vegetable stock. Bring to a boil.
7. Add cooked butternut squash and sweet potato.
8. Cook at medium heat for 10 minutes, lower heat and continue to simmer for 10 more minutes.
9. Puree soup with immersion (hand held stick) blender.
10. Add sea salt, and cinnamon to taste
11. Swirl maple syrup into puree
12. Mix again briefly with immersion blender or Vitamix
13. Serve and Enjoy!
14. For fancy serving, top with a swirl of maple syrup and sprinkle of cinnamon into each bowl

 

Fall Roasted Veggies

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Roasted Root Vegetables

4-6 servings

Ingredients
1 sweet potato and or squash
2 parsnips
2 carrots
2 turnips or 1 large rutabaga
1 daikon radish
Beets
olive oil
salt and pepper
herbs: rosemary, thyme or sage (fresh if possible)

Directions
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.

Variation: For a sweet vs. savory variation use cinnamon instead of herbs.

I love topping a fresh green salad with roasted veggies in the Fall for more of a comfort and warm feel.

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Pumpkin Pie Smoothie

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Fall is here and time for pumpkins, spice, and everything nice!

Pumpkin Pie Smoothie

Ingredients

  • 1/3 cup organic canned pureed pumpkin
  • 1 cup almond or coconut milk
  • 1 tbsp almond butter
  • ½ frozen banana
  • 1 pitted date
  • 3/4 tsp pumpkin pie spice (or 1/4 tsp ground cinnamon
 and 1/8 tsp nutmeg)
  • 1/4 – 1/2 tsp pure vanilla extract
  • 1 tbsp ground flax seeds
  • 1 tbsp chia seeds
  • ½ cup ice cubes
  • cinnamon stick

(optional: Scoop of a clean vanilla protein powder )

Directions
Blend all ingredients until smooth and top with cinnamon. Add a cinnamon stick and enjoy!

Always feel free to add greens, super foods, or protein powder of choice.

Having a Vitamix makes whipping up smoothies so easy, delicious, and quick!

 

Slow Cooker Clean Shredded Pork served 2 ways

Slow Cooker Clean Shredded Pork

  • 4-5 pounds boneless pork shoulder, excess fat trimmed
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 teaspoon himilayan pink salt
  • 1 small onion, finely chopped
  • 1/4 cup apple cider vinegar
  • 1 4 ounce can mild diced green chilies
  • 1 tablespoon raw honey

Place pork in crock. Mix the remaining ingredients and add to top of pork. Set the heat to low and cook for 8-10 hours, until hot and cooked through. Shred the meat with two forks.

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**Serve on top of this healthy slaw or bun of choice with sauce.

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PORK CARNITA EL’FRESCO 

Ingredients for Carnitas el Fresco:

  • brown rice, sprouted, or ezekial tortillas or use a lettuce leaf
  • Lime wedges
  • tomato wedges
  • sliced red onion
  • avocado slices
  • sea salt or HImilayan pink salt
  • cilantro

Fill tortilla or lettuce leaf with pork, squeeze lime wedge, sprinkle with sea salt, top with sliced red onion, tomato wedges, cilantro, and sliced avocados. COOK ONCE, EAT TWICE!

The toppings:

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IN LETTUCE WRAPS

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OR TRY IT ON TORTILLA OF YOU CHOICE. I suggest Ezekial Sprouted Grain tortilla or Brown Rice tortilla.

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I just love the flavor of these. Fresh and delicious! Enjoy!

 

Dairy Free Pumpkin Ice Cream with Whipped Coconut Cream and Honey Cinnamon Walnuts

Pumpkin Ice Cream

  • 4 medium bananas
  • 1 cup organic pumpkin puree
  • 1/3 cup pure maple syrup
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon

Blend in Vitamix. Pour mixture in a glass container to freeze. Stir every once in while. Take out of freezer 15 minutes before serving. If you would like a smoother more soft serve style, add back to Vitamix with a little almond or coconut milk and blend. Scoop into serving dish, top with whipped coconut cream, and Honey Cinnamon Walnuts.

Whipped Coconut Cream

  • 1 big can coconut cream (not coconut milk) refrigerated overnight
  • 1 tsp vanilla
  • dash cinnamon
  • 1 TBSP raw honey (more or less to taste)

Refrigerate your mixing bowl or your Vitamix container so it is cold when you are ready to whip the cream. Add ingredients into Vitamix. Blend until whipped. Top your pumpkin ice cream with this. It is also delicious on berries.

or this is what I do with the little can. So many variations so make it to suit your taste.

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I find coconut cream at Whole Foods and Trader Joe’s

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Even more special served in my Grandma Irene’s dishes to some amazing friends!

 

Hearty Chicken and White Bean Chili for a Crowd

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HEARTY CHICKEN AND WHITE BEAN CHILI

  • 1 TBSP extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves fresh garlic, minced
  • 64 ounces organic chicken broth (reduced sodium)
  • 1 jar salsa verde
  • 1 can (16 ounces), fire roasted tomatoes, with juice
  • 2 can mild diced green chiles
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 rotisserie chicken, skin removed, off the bone, and shredded
  • 3 cans organic white beans, rinsed and drained (I like the simply balanced organic boxed ones from Target)
  • 1 bag organic frozen corn
  • 1/4 cup chopped cilantro
  • Sea salt or Himilayan Pink Salt
  • Freshly ground black pepper
  • *optional (crushed red pepper flakes, cayenne, or hot sauce)

DIRECTIONS
Heat the oil in a large soup kettle. Sauté the onion and garlic until tender over medium heat.. Add the broth, salsa verde, tomatoes and juice, chiles, and spices. Bring to a boil, then reduce the heat and simmer for at least 15 minutes. Add the shredded chicken, beans, and corn. Simmer for 15 minutes or longer. Season with salt, pepper and optional spices.

*This makes a really big batch so feel free to cut in half. I like to make extra to eat during the week and to have a few servings to freeze.

Top with toppings of your choice:

  • crushed tortillas
  • greek yogurt (squeeze lime and fresh cilantro in for a tasty greek yogurt topping)
  • shredded cheese
  • avocados
  • tomatoes
  • scallions
  • red onion
  • cilantro
  • olives
  • fresh lime wedges
  • jalapeños, seeded and chopped

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So filling, healthy, and DELISH!

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