Balsamic-Glazed Salmon

Posted by on Aug 7, 2011 in Gluten-Free, Main Courses, Recipes | 0 comments

Balsamic-Glazed  Wild Salmon I just made this for dinner and the whole family enjoyed it so much that I just had to post it! Ingredients: 1 1/2 lb wild salmon fillet (between 1 and 2 lbs would be fine) 1 tablespoon organic extra virgin olive oil 4 cloves garlic, minced 1 tablespoon white wine 2 tablespoons honey 1/3 cup balsamic vinegar 2 tablespoons Dijon mustard unrefined sea salt and pepper to taste 2 tablespoons chopped fresh basil Directions: Preheat oven to 375 F. Add olive oil to a small saucepan over...

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Roasted Vegetable Pasta Sauce

Posted by on Jul 17, 2011 in Gluten-Free, Main Courses, Recipes, Vegan, Vegetarian | 0 comments

Can’t decide what to make for dinner? This pasta sauce is sure to be a hit! It’s easy, and best of all it’s bursting with the freshness of a trip to the farmers market! Ingredients: 1 medium eggplant, cut lengthwise into eighths 1 large red pepper, halved 1 large jalapeno pepper, halved and deseeded 1 medium zucchini, quartered lengthwise 1 tablespoon organic extra virgin olive oil 1 medium cooking onion, chopped 4 large cloves garlic, minced 6 medium roma tomatoes, diced A generous splash of red...

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Grilled Wild Salmon with Sweet Hot Mustard

Posted by on Jun 21, 2011 in Main Courses, Recipes | 0 comments

Grilled Wild Salmon with Sweet Hot Mustard Ingredients: 1/4 cup dijon mustard 3 tablespoons sucanat or muscovado sugar 3 tablespoons water 1 teaspoon organic soy sauce or tamari 1 tablespoon organic extra virgin olive oil 1 clove garlic, crushed pinch of crushed chillies (optional) 4 wild salmon fillets, about 6 oz. each unrefined sea salt and pepper to taste Directions: Prepare grill or broiler. Combine mustard, sugar and water in a small bowl. Stir in soy sauce, oil, garlic and chillies (if desired). Mix...

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Quinoa with Caramelized Tofu

Posted by on May 24, 2011 in Gluten-Free, Main Courses, Recipes, Vegan, Vegetarian | 0 comments

Quinoa with Caramelized Tofu Ingredients: 2 cups water 1 cup quinoa (presoaked and rinsed) 350 g (12 oz) extra-firm tofu cut into bite sized cubes a few pinches of unrefined sea salt 2 tablespoon organic virgin coconut oil, divided (1 tbsp for tofu, 1 for sprouts) 2 medium cloves garlic, minced 1/3 cup pecans, toasted and chopped 3 tablespoons unrefined cane sugar 1/4 cup cilantro, chopped 1/2 lb brussels sprouts, washed and sliced into thin strips Directions: Add water to medium pot and bring to a boil over high...

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Pork, Pear and Walnut Salad

Posted by on May 23, 2011 in Gluten-Free, Main Courses, Recipes, Salads & Dressings | 0 comments

Pork, Pear and Walnut Salad Ingredients: 1 lb boneless organic pork chops, cut into strips 2 pears (firm and ripe) 1 tablespoon organic butter 1 tablespoon organic extra virgin olive oil 2 cloves garlic, crushed 1 inch piece fresh ginger, grated 1/4 cup raw apple cider vinegar 2 tablespoon whole cane sugar (panela or sucanut) 1/2 teaspoon un refined sea salt pinch of cinnamon 1/4 cup raisins 1/2 cup walnuts, toasted and coarsely chopped 6 cups mixed salad greens Directions Peel and core pears; cut into 12 slices....

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Easy Chicken Peanut Mole

Posted by on May 23, 2011 in Gluten-Free, Main Courses, Recipes | 0 comments

Easy Chicken Peanut Mole Ingredients: 2 tablespoon organic extra virgin olive oil 2 pounds organic, free range chicken breasts and/or thighs cut into 1/2-inch strips 1 onion, chopped 3 cloves garlic, crushed 1 2/3 cups chicken stock or water 4 roma tomatos, diced 1 teaspoon chili powder, or to taste 1/4 cup organic peanut butter 1 tablespoon organic cocoa powder 1/4 teaspoon ground cinnamon 2 tablespoons chopped fresh cilantro, for garnish 2 tablespoons chopped peanuts Directions: Heat 1 tablespoon oil in a large...

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