Honey Garlic Salmon

Lacey found a recipe on You Tube for Honey Garlic Salmon and it was delicious, I thought I posted it but I guess I did not, so here it is:

Honey Garlic Salmon
16 oz salmon
3 oz butter
5 cloves garlic, finely chopped
Juice of one lemon
1 Tblsp soy sauce
3 Tbsp honey
few sprigs of parsley chopped

Directions:
1) Season salmon steaks with salt and pepper and keep aside
Take a Cast iron skillet, on medium heat, add the butter and let it turn a nice golden brown
Add garlic and saute for about 30 seconds
next add the honey and mix well
Add soy sauce and stir
Add lemon juice, mix and cook for 1.5 minutes
Take off heat and stick the skillet into the oven on high broil setting for 5 more minutes and we are done.
Finally, garnish with chopped parsley

Serve with grilled vegetable and/or seasoned rice pilaf
(I actually put mine in foil and baked it in oven, not sure how long, I will look that up and type the answer if you google Erin at Well Plated she has instructions for cooking salmon in foil)

so I put my salmon fillets in foil, put sauce on top, double wrapped in foil and baked at 400 for like 20 min, and they came out perfect!


SO SO YUMMY!

Healthy Pumpkin Snackles

Healthy Pumpkin Snackles

I found this recipe from a health coach I am following (Dinkelman)
and I made this and love it, have been eating on them for 3 days now:

1 1/2 cups rolled oats
1 cup oat flour
1/4 cup raisins (I left this out)
1 1/4 tsp baking powder
1 1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg (I just used my spices)
1/4 tsp allspice
pinch of cloves
1/4 tsp lightly rounded sea salt
1 1/2 Tblsp ground chia seeds (I grind mine in a mini coffee grinder)
3/4 cup pumpkin puree
1/2 cup + 2 Tblsp pure maple syru
3 Tblsp  unsweetened non dairy milk
1/2 Tblsp freshly squeezed lemon juice
1 tsp vanilla
2 to 3 Tblsp non dairy choc chips ( I used semi sweet mini)

Instructions:
Preheat oven to 350  Line a baking sheet with parchment paper.  IN a large bowl add dry ingredients from rolled oats to sea salt, stirring to mix well.
In another bowl, combine the chia with pumpkin, maple syrup, milk, lemon juice, and vanilla, whisking to smooth it all out.  Add the wet ingredients to the dry, stirring until nicely incorporated and then add choc chiops.  Use a cookie scoop (or 2 Tblsp spoon size) to transfer mound of the batter to baking sheet.  Bake for 13 to 14 min until just firm to touch.  Remove from oven and let cool.

This recipe is from Dreena Burton, she has a plant powered recipe book
these are so yummy to me!
one of my daughters was not as excited about them as I was, so it depends!

Healthy Coconut Curry

I was given this recipe for healthy coconut curry and I love it, it tastes even better the next day! I have eaten this for two days now and love it.  Serve over rice (or potatoes)

Healthy Coconut Curry
Vegetables:
1 1/2 cup cauliflower florets
1 1/2 cup thick sliced carrots
1/2 cup yellow onion, diced 
1 1/2 cup cooked chickpeas (or 1 can)

Sauce and Seasoning:
1 cup vegetable broth, more as needed
1 can coconut milk
3 Tblsp flour
2 Tblsp curry powder (i used mild yellow)
1 tsp salt

Place vegetable and chickpeas in bottom of 4 qt slow cooker

In separate bowl, combine all sauce and seasoning ingredients
Pour mixture over veggies and stir to coat.  Don't worry if the liquid isn't covering all the veggies.
Cook on low about 5 to 6 hours 
Make a double batch if you have a large crockpot and freeze half for another week.  
For Instant Pot:  Prepare a triple batch of ingredients.  On saute mode, cook onions in a Tblsp water until softened, stirring constantly.  Cook on Pressure Cook High for 8 minutes

Healthy Crock Pot Minestrone

I am trying to eat more healthy and more WFPB, so I found this recipe and liked it and will save it here in my collections!

Healthy Crock Pot Minestrone
4 cups vegetable broth
5 1/2 cups tomato juice
1 Tblsp dried basil leaves
1 tsp salt
1/2 tsp dried oregano leaves
1/4 tsp pepper
2 medium carrots, sliced and quartered (1 cup)
2 medium celery stalks, chopped (1 cup)
1 small zucchini, diced ( 1 cup)
1 medium onion, chopped (1/2 cup)
1 cup sliced fresh mushrooms (3 oz)
2 cloves garlic, minced
2 cans (14 oz ) diced tomatoes, undrained
1 can chickpeas, rinsed and drained
1 can kidney beans, rinsed & drained
1 1/2 cups uncooked whole wheat rotini,shell, or macaroni pasta

Mix all ingredients except pasta in to a 4 or 5 quart slow cooker.
Cover and cook on low heat for 7 to 8 hours or high for 4 hours)
Stir in pasta.  Cover and cook on high for 15 to 20 min or until pasta is tender.
Prep time: 20 min  Cook time 4 to 8 hrs  Yield 8 to 10 servings

This is yummy!  I throw in some buckwheat groats and potatoes or cauliflower sometimes too!

Black Bean Luau Salad from Becky E

I found this on facebook from my friend Becky Edwards who likes to prepare healthy food




Black Bean Luau Salad

2 cups cooked brown rice (my fave is Lundberg's short grain brown rice from Costco) 
1 can chicken, drained (around 12 oz, I get that from Costco too. Or omit or use your own chopped chicken) 
1 can pineapple chunks, drained
1 can black beans, rinsed and drained
1 bell pepper (I used orange and yellow), chopped 
1/2 cup chopped red or green onion 
1/2 cup chopped celery
1/2 cup honey mustard dressing (recipe below) 

Mix it all together. Yummo!

Honey Mustard Dressing 

1 1/2 cups healthy mayo (my fave is avocado mayo from Costco) 
1/3 cup honey (preferably raw) 
1/3 cup raw apple cider vinegar 
1 Tablespoon yellow mustard 
2 teaspoons onion powder 
1/2 teaspoon salt

Blend dressing ingredients in a blender until smooth. 

Barenaked Health Hummus Recipe

I follow barenaked_health on Instragram and she posted her favorite hummus recipe:

Barenaked Health Hummus Recipe
1 can chickpeas (with the liquid)
1 can white beans, drained and rinsed (secret ingredient)
2 cloves of garlic
3 Tbsp of tahini
Juice of one lemon
1 tsp salt
1/2 tsp black pepper
put all ingredients in a blender and blend until smooth


I will be making this this weekend and will get back on to let you know my thoughts.  I need a safe place to store it for now!