Recipes

This is such a healthy flavorful one pan dinner! It's made with vibrant fresh veggies, tender salmon fillets and it's seasoned with honey mustard and garlic. Who wouldn't love this?

 

• 1 medium yellow squash, sliced into 1/2-inch thick rounds

• 2 1/2 cups bite size broccoli florets

• 1/2 medium red onion, diced into 1 inch chunks

• 2 Tbsp olive oil, divided

• Salt and freshly ground black pepper

• 1 Tbsp dijon mustard mustard

• 1 Tbsp honey

• 3 garlic cloves, minced, divided

• 2 tsp fresh lemon juice

• 3 (5 - 6 oz) skinless salmon fillets

• 1 cup grape tomatoes (I actually used 1 1/2 cups because I love tomatoes)

• 4 lemon wedges, for serving

 

Instructions

Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment. Place squash on baking sheet on upper third portion of baking sheet then place broccoli in the middle portion and red onion on bottom portion*. Drizzle veggies with 4 tsp olive oil, season with salt and pepper and toss while keeping veggies separated in each section. Roast in preheated oven 8 minutes. Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.

Remove baking sheet from oven. Move veggies down a little ways to fit tomato layer and salmon (as pictured in photos above). Place salmon on baking sheet next to squash layer (bottom side facing up), brush of salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and brush tops with remaining mustard mixture and season with salt and pepper. Place tomatoes on baking sheet in the top portion of the baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper. Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes. Return to oven and roast until salmon has cooked through and vegetables have softened, about 12-15 minutes longer. Serve immediately with lemon wedges for spritzing over salmon and vegetables.

 

*I actually added the red onion later on when adding the tomatoes and salmon because I wanted them to be brightly colorful, but next time I'm adding them at the beginning so they soften more - as listed above.

Great for LOW CARB DAY! 

 

• 2 lbs flank tri-tip or sirloin steak, thinly sliced against the grain

• 2 lbs broccoli cut into florets & stalks chopped

• 2 tbsp toasted sesame oil divided

• 1 cup water divided

• 1/4 cup soy sauce I use Bragg's liquid aminos

• 3 tbsp maple syrup or liquid honey

• 2 tbsp cornstarch

• 2 tbsp garlic minced

• 1 tbsp ginger minced

• 4 green onion sprigs finely chopped

• 1 tbsp sesame seeds for garnish

 

Instructions

In a small bowl, whisk together 3/4 cup water, soy sauce, maple syrup, cornstarch and set aside. Preheat wok on high heat and swirl 1 tbsp sesame oil to coat. Add beef and cook for 7 minutes or until browned a bit, stirring occasionally. Transfer to a large bowl and set aside. Return wok to high heat and swirl remaining 1 tbsp of sesame oil. Add garlic and ginger; cook for 30 seconds stirring constantly. Add 1/4 cup water and broccoli, stir quickly. Cook for 2 minutes, stirring occasionally. Stir the sauce really well (cornstarch tends to settle) and add to the wok along with cooked beef. Reduce heat to medium-low and cook for a few minutes or until sauce has thickened, stirring. Garnish with green onion and sesame seeds. Serve hot over brown rice, quinoa or noodles of choice.

 

Store: Refrigerate covered for up to 24 hours (longer broccoli is too soggy).

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Notes

• "Stir fry" means to cook small pieces of food quickly on high heat and stirring constantly. So make sure all beef stir fry ingredients are prepped before you light the stove.

• Use well-preheated wok.

• My favorite oil to use for stir frying is toasted sesame oil because it's so Asian, and so is stir fry.

• Because I used venison and ceramic non-stick wok my meat is not as browned. Yours will turn out nicer.

 

Nutrition

Calories: 269kcal | Carbohydrates: 17g | Protein: 28g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 367mg | Potassium: 806mg | Fiber: 3g | Sugar: 7g | Vitamin A: 766IU | Vitamin C: 103mg | Calcium: 106mg | Iron: 3mg

• 1.5 lbs chicken breast diced

• 1 small onion finely chopped

• 2 garlic cloves minced

• 1/2 inch knob ginger minced

• 1 small zucchini diced

• 1 small bell pepper diced

• 1 cup cashews coarsely chopped

• 2 green onion sprigs chopped

• 1/4 cup cold water

• 2 tbsp soy sauce I used aminos

• 2 tbsp maple syrup or honey

• 1 tbsp rice vinegar

• 1/2 tbsp cornstarch

• 1 head of butter iceberg or Romaine lettuce, leaves separated

• 1 tbsp avocado or any oil for frying

 

Instructions

Make sure all ingredients are chopped and ready. Preheat large ceramic non-stick skillet on medium heat and add cashews. Pan fry until toasted, stirring constantly. Transfer to a bowl and set aside. Return skillet to medium heat and swirl oil to coat. Add onion, garlic and ginger; cook for 1 minute, stirring constantly. Add chicken and cook for 10 minutes, stirring occasionally. Right before chicken is done cooking, in a small bowl add cold water, soy sauce, maple syrup, rice vinegar and cornstarch; whisk with a fork. Add to the chicken long with zucchini and bell pepper; cook for 1 minute or until sauce has thickened. Stir in cashews and green onions. Serve chicken lettuce wraps immediately. To assemble, use 2-3 stacked lettuce leaves (depending on its thickness) and spoon desired amount of filling on top. If someone is very hungry, serve over a bed of brown rice Cauliflower rice or quinoa.

 

Store: Refrigerate filling in an airtight container for up to 3 days. Reheat on a skillet before assembling lettuce wraps. You can also refrigerate washed lettuce leaves wrapped in linen towel for up to 3 days.

 

Instead of chicken breast you can use diced chicken thighs, and ground chicken or ground turkey.

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Nutrition

Calories: 301kcal | Carbohydrates: 19g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 319mg | Potassium: 801mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1660IU | Vitamin C: 36mg | Calcium: 37mg | Iron: 3mg