Wednesday, September 23, 2015

Wild Salmon Salad

This Salad is quick, easy and delicious any time of year. Please only choose Wild Salmon as the Farm raised Salmon is Genetically Modified and is not really healthy and it is a waste of money. Farmed fish swims in its own excrement in a very limited space, not like and ocean. Wild Salmon is the only fish I eat.
I made huge sandwiches last night with crispy romaine lettuce on toasted ezekiel bread with organic mayo and added chopped tomatoes to the salad mixture. It would be great as a melt with some Jarlsberg cheese and sliced organic pears on the side. This recipe is for 2 servings and must be eaten the same day it's made or it will get watery and unappetizing.

8 ounces cooked wild salmon or 1 can wild salmon. Remove the skin and bones
1-2 tablespoons organic mayonnaise (never lowfat or nonfat)
2 Stalks Organic Celery, cleaned and diced
1 Tsp Fresh or Dried Dill
1/2 Lemon Juice with Zest
Salt and Pepper to taste

1 Head Organic Romaine Lettuce, cleaned and torn into enough for 2 servings
2 Organic on-the-vine tomatoes cut into 1/8th s

Dijon-Dill Dressing:
1 tsp Dijon.
Salt & Pepper to taste,
1/2 tsp Dill,
1/2 cup Extra Virgin, Cold Pressed Olive Oil,
1/4 to 1/2 cup Raw Apple Cider Vinegar (Bronner's)

Clean Lettuce and wrap in towels to dry off and place in fridge for at least a half hour for crisp lettuce

Make the salad dressing: Mix ingredients together until emulsified and refrigerate while making the
Salmon Salad

Salmon Salad: Mix together the Salmon, Mayo, Celery, Dill, Salt and Pepper and lemon juice to taste. Be creative and other herbs of choice. Garlic goes well with Salmon too.

Arrange torn lettuce leave in a bowl
Add a Large Scoop of Salmon Salad
Arrange Sliced Tomatoes around the side if the dish
Top with Dijon-Dill Salad Dressing
Enjoy with Artisan Sourdough Toast or no bread at all for a low carb delicious meal!

Thursday, June 11, 2015

High Fiber Banana Bread

I wanted to experiment with Almond Meal Flour today, so I used it in this recipe and it came out so Good! Grease a Loaf pan with 1 Tsp butter (I used KerryGold unsalted) or coconut oil. This is the only oil in this recipe. It is Low fat and very moist. Good luck keeping it in the house while I am around! ;)

Preheat the oven to 350 degrees and oil a loaf pan  or 2 and double the recipe!

1 Cup Whole Wheat Flour
1/2 Cup Almond Meal Flour
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Cinnamon +1 tsp for topping
1/4 Tsp Kosher Salt (Optional)
3 Very Ripe Bananas, Mashed
1/2 Cup Applesauce
1/3 Cup Sugar (optional)
1/3 Cup egg whites
1 Tsp Vanilla
1 Tablespoon Flax Seed Meal
2/3 cup (uncooked)  Organic Oats
sprinkle of raw honey on top

Sift Flours, Baking Soda, Baking Powder, Cinnamon and Salt into a bowl and set aside
Combine The Mashed Bananas, Applesauce, Sugar Egg Whites and Vanilla
Add the Dry Ingredients to the Banana Mixture and combine
Mix in Flax Seed Meal and Oats
Top with 1 Tsp Cinnamon sprinkled on top and a drizzle of raw honey before baking
Bake for 50-60 Minutes
Cool in loaf pan for 10 minutes then take out and put on a wire rack until it is cool enough to devour!

Tuesday, January 13, 2015

Eggplant Parmesan

Eggplant Parmesan is one of those comfort food meals that I will always love! I was amazed that it still tastes so good and be low fat :)

Serves 8-10

1 medium to large eggplant
4 T cold pressed extra virgin Olive oil/separated
1 T sea salt, separated
4 egg whites, separated
1/2 Cup homemade breadcrumbs (Toast up some stale bread, let cool and pulse in processor with dried basil, oregano and garlic powder) or use toasted oat bran
1 small container low fat ricotta cheese
1 cup low fat mozzarella cheese
1/4 cup parmesan cheese
2 jars organic tomato sauce (or make your own, it's simple to do.Recipe at the end)
Salt and pepper, dried basil and oregano, garlic powder to taste
Mix in a small bowl the ricotta cheese with 2 egg whites, dried herbs, garlic powder, salt and pepper and a little of the parmesan cheese
Wash and Slice eggplant (not too thick)and Place on (2) cookie sheets
Sprinkle one side with salt and a a T of olive oil, turn over and do the same to the other side.
Whisk 2 egg whites and set aside in a flat bowl
Place the breadcrumbs on a plate
Dip each eggplant slice in the egg whites then the breadcrumbs
Place 2 cookie sheets in a 350 degree preheated oven to get hot
Place the eggplant slices on the preheated cookie sheets and return to the oven for 10 minutes, turn and bake for another 10 minutes
tomato sauce
eggplant slices
dot with ricotta cheese using a teaspoon
sprinkle of mozzarella cheese (save most of the mozzarella for the top)
sprinkle with parmesan 

Bake for 45 minutes to 1 hour until bubbly and golden brown
Let Rest for 10 minutes and serve with a side salad or try my bean salad made with garbanzo beans and veggies for a protein and fiber boost. 

High in Carbs, so portion control your meal.


2 pounds organic roma tomatoes
2 cloves fresh garlic
1 small onion
2 stalks organic celery
1 T. Olive oil
Fresh or dried basil, oregano to taste
salt and pepper to taste
Wash and slice tomatoes, set aside in a bowl to reserve the juices
Chop up garlic, onion and celery and add to heated pan with the olive oil in it.
Saute for a few minutes until the onion is clear then add tomatoes and cook until sauce is thick. Sometimes, I take the time to peel the tomatoes...however the vitamins are in the peel and the peel also adds body to the sauce.