Recipes from our Experts

Crispy Salmon

Crispy Salmon or Chicken with Herb Salad

Servings 3 people

Ingredients
  

  • 2 – 8oz Chicken or Salmon filets
  • 1 Fresh Lemon – cut into wedges
  • 1 cup Arugula leaves
  • 1 cup Baby Spinach leaves
  • 1 cup Flat leaf Parsley
  • 1 cup Cilantro leaves
  • 1 cup Small Basil leaves
  • ½ cup Fresh Mint leaves
  • 2 tablespoon Olive Oil
  • 1 tablespoon Fresh Lemon Juice
  • ½ tablespoon Sea Salt – divided
  • ½ tablespoon Freshly Ground Black Pepper – divided
  • 1 Cooking Spray

Instructions
 

  • Combine the arugula, parsley, cilantro, basil and mint in a large bowl. Cover and refrigerate.
  • Combine the olive oil, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic. Whisk to combine.
  • Heat a large cast-iron skillet (fish) or regular skillet over medium-high heat. Coat the pan with cooking spray.
  • Sprinkle the filets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Place fillets, skin side down, in pan and cook for 5 minutes.
  • Turn fillets over and cook for another 2 minutes or until done.
  • Add the arugula mixture to plates.
  • Top with a fillet and drizzle with the lemon juice mixture. Serve with lemon wedges.
Baked Salmon

Baked Salmon

Servings 2 people

Ingredients
  

  • 2 – 4-6oz Salmon filets
  • 1 Garlic cloves
  • 2 tablespoon Olive oil
  • ½ teaspoon Dried basil
  • ½ teaspoon Natural sea salt
  • ½ teaspoon Ground black pepper
  • ½ tablespoon Fresh lemon juice
  • ½ tablespoon fresh parsley – chopped

Instructions
 

  • In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
  • Place salmon fillets in a medium glass baking dish, and cover with the marinade.
  • Marinate in the refrigerator about 1 hour, turning occasionally.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place fillets in aluminum foil, cover with marinade, and seal.
  • Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Cauliflower Tortillas

Cauliflower Tortillas

Servings 2 people

Ingredients
  

  • 1 Head of Cauliflower Medium size
  • 3-4 Eggs
  • 1 pinch Sea Salt/Black Pepper To taste

Instructions
 

  • Preheat oven to 375 degrees
  • Use a food processor, blender, or hand grater to grate the cauliflower into a crumb-like texture
  • Microwave the cauliflower for 5 minutes, stirring a little halfway through. [If you don’t want to use a microwave for Step 3]
  • Move the grated cauliflower to a pan and add 1/4 cup of water. Cover the pan and steam over medium-high heat for about 8-10 minutes. Just make sure to stir half-way through to avoid the cauliflower from burning.
  • Keep in mind that you will have a bit more water to squeeze out. Place the now-cooked cauliflower in a kitchen towel, that is on top of a sieve, on a bowl. Make sure to drain as much excess water as possible. There is surprisingly A LOT of water in cauliflower.
  • Mix the drained cauliflower and eggs until smooth.
  • Place the mixture on a baking sheet into circles at about 1/4″ thick.
  • Bake for 10 minutes then Flip
  • Bake for another 5-7 minutes. This is important to dry out the tortilla.
  • Move the tortillas to cooling rack to cool, so the bottom does not become soggy.
  • Eat with greens, grilled chicken, steak strips or another protein of your choice.
Gingery Broccoli Beef

Gingery Broccoli and Beef

Servings 4 people

Ingredients
  

  • 2 tablespoons Olive Oil
  • 2 Cloves Garlic – Minced
  • 1 pound Petite Sirloin or Filet steak – Cut into thin strips
  • 2 tablespoons Fresh Lemon Juice
  • 2 teaspoons Fresh Grated Ginger
  • 2 teaspoons Freshly Ground Black Pepper
  • 1/2 teaspoons Red Pepper Flakes
  • 1/2 cup Low Sodium Chicken Broth
  • 2 cups Broccoli Florets
  • 1 Green Onion – Finely sliced
  • 2 tablespoons Low Sodium Soy Sauce – Optional

Instructions
 

  • Heat the 1/2 TBL olive oil and garlic in a large skillet over medium-high heat.
  • Add the sliced beef and 1/4 tsp sea salt, and brown. Remove beef from pan to a side dish, and get rid of excess juice left in pan.
  • In a small bowl mix lemon juice, grated ginger, freshly ground black pepper and red pepper flakes with 1/4 cup broth. (May use some low sodium soy sauce for a more Asian dish).
  • Heat pan again over medium heat. Add 1 tsp olive oil when pan is hot.
  • Add broccoli to the pan. Pour liquid ingredients on top and toss to coat.
  • Cook over medium heat until broccoli is tender.
  • Return the beef to the pan and add the green onions. Add the extra chicken broth if preferred.
  • Stir beef in until it’s coated with sauce, and let simmer for a few minutes until beef warmed through.
  • Serve and enjoy.