I’ve said it before and I’ll say it again, I DON’T LIKE FISH. I found one recipe that I loved because it made it taste like chicken (Sweet Teryaki Salmon) but every one I’ve tried since then is so salty … and the texture, yuck.
We had some people over on Saturday. A melting pot of people from all the different areas of our life. We ladies had some fun with makeup (more on that Friday) while the guys watched basketball. Then we all went line dancing! I’m getting pretty good at it by now.
So for the get together at our place, I decided that I would cook appetizers. I settled on 4 relatively simple recipes. When people started arriving and I was only half done cooking, I realized I may have been a bit ambitious. BUT, I did discover this amazing recipe. It took a total of 3 minutes and was one of the tastiest things on the table.
Honey Yogurt Dip
- 1 cup plain yogurt (organic and/or goat is better, raw is best)
- 2 Tbsp honey (local is best)
- 1/4 tsp vanilla (optional)
- Any fruit that’s in season
- Cut up your fruit into bite-sized pieces.
- Mix remaining ingredients together and serve!
Also, it snowed here again! About 5 inches in 24 hours. I had the day off and managed to catch the flu so it was the perfect weather to snuggle up on the couch, watch marathon TV, and drink pots of tea. But just to prove how amazing the Midwest is, a random, kindly citizen cleaned off my car! There is no way for me to know who did it so they just did it from the kindness of their heart. Peoria really isn’t so bad 🙂
I hope you’re having a happy day. Love and hugs – Ash
This bread is delicious. Really, really good. It’s moist and naturally sweet; and the texture is like butter in your mouth. Yummy. It can take up to 45 minutes to prepare and an hour to cook so do it on a Sunday and make a big batch. It freezes really well so leftovers are a good thing!
I found the recipe on another blog (Skinny Ms) and then tweaked it a bit. I took out the stevia and oat bran and added gluten-free oats and walnuts.
Because it’s high in protein, sugar-free, and very low in grains, you can eat it any time of day. We had it last night for dessert and this morning for breakfast. Toast it for a few minutes for an even more satisfying experience.
Banana Nut Bread
- 2 granny smith apples
- 3 very ripe bananas
- 8 Tbsp. olive oil
- 2 eggs
- 1/4 cup almond milk
- 1 cup almond meal/ almond flour
- 1 cup whole, gluten-free oats
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. vanilla extract
- Preheat oven to 180°F. Lightly coat loaf pan with 1/2 Tbsp. olive oil.
- Peel, core, and dice apples into small pieces. Sauté with 1/2 tsp. cinnamon on medium heat until brown (about 5 minutes).
- In a large bowl mix together the almond meal, oats, baking powder, remaining cinnamon, and nutmeg. Set aside.
- In another bowl mix olive oil, eggs, almond milk, and vanilla.
- Slowly add the liquid mixture to the dry mixture (in about 4 batches).
- In the now empty liquid mixture bowl, mash all 3 bananas.
- Fold bananas and apples into the large bowl mixture.
- Spoon into the loaf pan. Cook for about 50 minutes or until a wooden skewer or toothpick comes out clean.
- Let cool in pan and then enjoy!
I highly recommend this one. It really is delicious. Let me know how it goes! A big hug and a smile. – Ash
Grains and sugars before bed are bad. Grains hit your tongue and turn into sugar. Sugar is digested and stored in your body until you use it. If you don’t it turns into fat. In that vain, I’ve been trying to cut pasta and other grains out of our dinner plates and limit the amount of dessert I have. How do you make a delicious dinner with a base of vegetables rather than pasta??
Most of the recipes I have posted fulfill this requirement but Zucchini Boats are some of my favorite. (check out the panel at the top of this page for “recipes”) Zucchini Boats are fun to make, really tasty, and the name is just awesome. I adapted this recipe from my Maximized Living Nutrition Plan book.
Zucchini Boats (2-4 servings, I doubled it for the next night)
Ingredients (As many organic as possible! Especially the meat)
- 2 medium zucchini
- 3/4 lb ground turkey
- 1 small onion, chopped
- 2 Tbsp tomato paste
- 1 red bell pepper, chopped
- 5 baby bella mushrooms, chopped
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Heat oven to 350°F. Butter or line a baking pan with parchment paper and set it aside.
- Trim the ends of the zucchini then cut them in half lengthwise.
- Scoop out pulp, leaving a 1/2″ thick shell. Chop the pulp.
- Over medium-high heat, cook zucchini pulp, ground turkey, onion, mushroom, and peppers. For about 10 minutes, until meat is brown. Drain the juice.
- Remove from heat and add the remaining ingredients. Mix well.
- If you’re saving some for tomorrow, seal up half the boats in a glass container (or plastic if you must)
- Place the remaining shells in the baking pan. Spoon the mix into all the zucchini shells.
- Bake the boats for 20 minutes.
Confession: I HATE fish. I actually really dislike seafood in general. I’m not one of those picky, “I hate the consistency” people but oysters?? Truly the consistency is like snot. And fish? Any kind of fish is just so salty and YUCK. I’ve disliked it since I was a kid. When my mom made her delicious fish for dinner, I would eat a bowl of cereal.
However, (this is how I know I’m an adult) I LOVED this fish I cooked last night. Everyone always talks about how good fish is for you so I figured I’d give it another try. Teryaki was the closest I could get to make it taste like chicken. Haha. So I adapted a recipe from one of my cookbooks and came up with this. It is SO delicious. Sweet and tangy all at the same time.
Money Saving Tip: Wild-caught salmon can be really expensive ($13 for 2 fillets??) so we ate small portions with lots of veggies to make it last for the next day’s dinner too.
Sweet Teryaki Salmon (3-4 servings)
- 1/4 cup olive oil
- juice of 1 lemon
- 1/4 Bragg’s liquid aminos (healthy soy sauce)
- 1 tsp. stone ground mustard
- 1 Tbsp. raw honey
- 1/4 tsp. garlic powder
- 2 wild-caught salmon fillets or steaks
- Whatever you would like for your side (bed?). I used leftover mashed sweet potatoes (from the Sherpherds Pie) and added sautéed red peppers and mushrooms (YUM). It would also be really good with a spinach salad, roasted veggies, and/or quinoa.
- In a bowl, mix first 6 ingredients until combined. Set aside 1/4 cup of marinade in fridge for basting.
- Combine salmon and marinade in a plastic bag and marinate in fridge for 1 hour.
- While it’s marinating, cook your side.
- Lay marinated salmon on parchment paper in a deep baking pan.
- Broil or grill for 4-5 minutes on each side.
- Brush with reserved marinade.
We’re getting very close to the weekend. I hope you all have happy Thursday’s! 🙂