Posts Tagged ‘Recipes’

Boosting Metabolism Recipe: Seared Salmon with Orange Glaze + Sauteed Greens

The past couple of months have been pretty hectic with work and preparing for my sisters wedding. Now that her wedding came and went:( its time to fully get back into my regular routine. So one of things that I have put back on my to-do list is to visit the Union Square Farmers Market every Monday to purchase my produce for the week. I was delighted to go yesterday and find a bounty of delicious looking fresh, local foods. Here’s what I stocked up on: gala apples, swiss chard, asparagus, tatsoi (similar in taste to bok choy), mixed greens, radishes, spring onions, green garlic and shitake mushrooms.

spring-veg-green-garlic-lgtatsoi-small

I put together this quick, easy meal that is perfect to rev of your metabolism with the omega 3’s, citrus, garlic, selenium (shitake mushrooms), coconut oil and greens…

Seared Salmon with Orange Glaze

4 6-ounces of wild salmon fillets (best choice is Alaskan)

1 tbsp coconut oil

1/4 cup tamari

1/3 cup freshly squeezed orange juice

1/4 cup maple syrup

3 tbsp rice wine vinegar

1/2 tsp ginger, minced

Directions:

Mix tamari, orange juice, maple syrup, rice wine vinegar and ginger together. Pour the marinade over the fillets, and turn to coat. Cover and marinate for at least 30 minutes.

Preheat oven to 400°F.

Remove the salmon from the marinade, reserving the marinade, and season both sides with salt and pepper. Heat the coconut oil in a large nonstick skillet over high heat for 1 minute on each side. You should hear a sizzle. Remove fillets from the heat and transfer to a glass baking dish and bake for 10 minutes. Remove them from the oven.

Meanwhile, pour the reserved marinade into the skillet and simmer for 2 to 3 minutes, until thick and syrupy. Remove the salmon from the oven, drizzle the with the remaining glaze and serve.

Sauteed Greens + Shitakes

1 tsp coconut oil

1 green garlic, chopped

2 spring onion, chopped

1 cup of chopped shitake mushrooms

3 cups of swiss chard, cut into 2 inch pieces

3 cups of tatsoi

1 tbsp tamari

Directions:

Combine the coconut oil, onion and garlic in a large skillet over warm over medium heat. When the garlic begins to color add the chard, tatsoi and shitake mushrooms. Cover for 3 minutes, then stir until tender.

Want to find out more about boosting your metabolism? Join me in my Healthy Living teleclass series Wednesday, May 20th, 7pm EST. For more information click here

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Winning Brunch

Go Eagles! What a great day to be from Philadelphia. I can hardly wait for the game next weekend! To accompany the game I decided to make a delicious healthy brunch – a Green Goddess Smoothie, Individual Egg Cups and French Toast Sticks. I was glad to see that it wasn’t just me that enjoyed these dishes but ALSO the male guests watching football:) They were the perfect finger foods for a victorious day!

On The Go Egg Cups

Ingredients:dsc009132

8 Eggs

2 Organic Chicken Sausages Chopped

1/2 Cup Chopped Scallions

1 Cup Chopped Mushrooms

1 Cup Chopped Asparagus

1 Cup Vegan Cheese

Salt and Pepper to taste

Directions:

1. Preheat Oven to 375

2. Whisk eggs in a bowl. Add salt and pepper. Set aside

3. Pour vegetables and sausage into individual muffin tins

4. Pour egg mixture into muffin tins to about two thirds full

5. Bake in the oven for 25-30 minutes

French Toast Sticks

Ingredients:french-toast-stick

6 Slices of Sprouted Grain Bread, Cut into 1″ Slices

4 Eggs

1/2 Cup of Rice Milk

2 tbsp Cinnamon

1 tbsp Vanilla

1 tbsp Agave Nectar

Directions:

1. In a bowl, whisk eggs, rice milk, cinnamon, vanilla and agave

2. Soak slices of bread in egg mixture and set aside.

3. Heat a non-stick skillet or griddle over medium heat with olive oil spray.  Cook French toast in batches until browned on both sides, 3 to 5 minutes per side. 

4. Serve immediately with Organic Maple Syrup

SWISS CHARD AND POTATO CAKE

 

swiss-chardI love this new side dish inspired by Whole Food’s recipe.  Its a great way to add some greens to your meal. Serve it with some grilled chicken, mushroom soup or as a leftover with poached eggs. YUM 

Ingredients:

2 tablespoon extra virgin olive oil 


3 cloves garlic, finely chopped


1/2 medium yellow onion, finely chopped 


5 red bliss potatoes, thinly sliced

Salt and pepper to taste 


1 bunch swiss chard, chopped 


1 cup rice cheese shredded or vegan cheese

 

Directions:

Preheat oven to 350°F.

Heat oil in a skillet over medium heat. Add garlic and onions and cook for 5 minutes, or until onions are translucent. Remove from the heat.

In a 9” pie pan, add the garlic, oil, and onion mixture and spread evenly on bottom.

Arrange a third of the potatoes in a single layer in the pan. Sprinkle with salt and pepper and top with a third of the swiss chard. Sprinkle a third of the cheese over the chard. Repeat the layers twice more in the same way, ending with the cheese. Sprinkle with salt and pepper.

Cover tightly with aluminum foil and bake until potatoes are easily pierced with the tip of a knife, 1 1/4 hours. Set aside to let sit briefly, then slice into wedges and serve.