Recipes
These are some of my favourite simple-but-tasty recipes can be quickly prepared, reducing your time in the kitchen. All of which are gluten-free, low in sugar, and packed with nutrition.
Grilled Citrus Salmon
Ingredients:
4 six-ounce salmon fillets
1 teaspoon olive oil
½ teaspoon ground coriander
Salt and pepper to taste
½ cup orange juice
½ cup lime juice
2 teaspoons sugar
2 teaspoons Dijon mustard
2 tablespoons olive oil
Directions:
Preheat oven to 375 degrees. Rub salmon fillets with 1 teaspoon olive oil and sprinkle coriander, salt, and pepper on top of each fillet. Bake for 20-25 minutes or until fish is opaque and flakes easily. While salmon is baking, combine orange juice and lime juice in a small skillet and cook on high heat for approximately 10 minutes. Remove from heat and whisk in sugar, mustard, and olive oil. Add salt and pepper to taste. Drizzle on top of cooked salmon and serve.
Hawaiian Sriracha Fried Rice
Ingredients
12 oz. cauliflower rice (you can make your own by breaking cauliflower into pieces and blending down to granulated texture in a blender)
2 eggs, whisked
2 Tablespoons coconut oil, divided
2 chicken-apple sausages sliced
1 small onion, diced
1 small bell pepper, diced
1 jalapeno, diced
2 cloves garlic, minced
1 1/2 cups pineapple, diced
1/4 cup coconut aminos
1/2 teaspoon ground ginger
3/4 teaspoon smoked paprika 1 bunch greens onions thinly sliced, green parts only
Sriracha hot sauce
Directions: Heat pan over medium heat; add oil. Add pepper, onion, and sausage; cook for 2 minutes. Move mixture to one side of pan and whisk eggs on other side. Break eggs into pieces and mix with veggies and sausage. Add jalapeno, garlic, and pineapple. Cook until softened and remove from heat. Add cauliflower rice to pan and cook for 2 minutes or until soft. Return mixture to pan. Add coconut aminos and spices, stir. Remove from heat and sprinkle with green onions and Sriracha to taste.
Golden Milk
Turmeric has been shown to inhibit inflammation. Why not add some to a soothing warm drink?
For the fully initiated, golden milk is a relaxing addition to a morning or night time routine. In a saucepan over medium heat, combine two cups of milk (almond is a favorite, but any milk product will do) with 1 teaspoon of turmeric and pinches of black pepper, ginger, and cinnamon to taste. Heat until combined. Add a pad of butter or ghee for some extra creaminess, and sweeten with a teaspoon of honey.
Honey and lemon tea
Citrus foods, such as oranges, grapefruit, lemon, and limes, are rich in vitamin C, and good sources of inflammation-fighting antioxidants
Honey is an effective natural remedy to consider. It has antioxidant properties that help reduce inflammation
tablespoon lemon juice 2 tablespoons honey 1/2 cup or more hot water
If you want, add a sliver or two of fresh ginger to the cup of honey and lemon tea.
Leek, Asparagus & Herb Soup
INGREDIENTS
1 Tbsp olive oil extra-virgin
2 medium leaks trimmed, washed and finely chopped
2 cloves garlic minced
½ lb new potatoes scrubbed and diced
2 cups chicken or vegetable stock
1 lb fresh asparagus trimmed and cut into 1/2-inch pieces
2/3 cup snow peas or sugar snap peas stemmed and cut into 1/2-inch dice
3 Tbsp fresh chives chopped, divided
2 Tbsp fresh flat-leaf parsley chopped
1 Tbsp fresh dill chopped
2 tsp fresh chervil chopped, plus sprigs for garnish
2 cups milk
1 Tbsp lemon juice
¼ tsp salt or to taste
freshly ground pepper to taste
INSTRUCTIONS
Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Next, add garlic and cook, stirring, for 1 minute.
Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10-15 minutes.
Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3-4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids.)
Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Stir in lemon juice, salt, and pepper. Ladle into soup bowls. Lastly, garnish each serving with, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).
Ginger Apple Muffins
INGREDIENTS
2 cups all-purpose flour
1 cup sugar or sugar substitute granules
1 Tbsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
¾ cup unsweetened almond milk
1 cup apple shredded
½ cup ripe banana mashed
1 Tbsp apple cider vinegar
½ cup crystallized ginger finely chopped
INSTRUCTIONS
Preheat oven to 400°F. Lightly grease a 12 cup muffin pan or use paper liners.
In a medium-sized bowl, whisk together first six ingredients.
Separately, in a large bowl, combine milk and next four ingredients. Stir in flour mixture just until incorporated. Fill each muffin cup 2/3 full.
Bake at 400°F for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
Ginger nuts
Ingredients
110g(2/3 cup SR flour
1 1/2 tsp bicarbonate soda
1 1/2 tsp ground ginger(you can adjust this amount depending on your own taste preference)
40g(3 tbsp) sugar
50g butter, cold and cubed
50g(2 tbsp) golden syrup(honey or corn syrup would be a good alterative)
Instructions
Preheat the oven to 190C/170C Fan/375F. Line one or two baking trays with parchment paper
Add the sugar, ginger, baking soda into the flour and stir around.. Place into the bowl of a processor and add the butter.
Process until the butter is incorporated and the mixture is grainy and almost clumping together.
Tip out into a bowl and add the golden syrup and then stir until it starts to clump. Use a hand to squeeze the mixture together to create a nice soft dough. When the dough has all come together divide into 16 equal pieces of 16 to 17 grams each.
Roll each piece into a ball and place on the baking tray, leaving a good gap between each.
Press down a little to flatten the tops.
Bake in the oven for 12 to 15 minutes, until the biscuits have spread and flattened and they are cracked.
Remove from the oven and leave on the tray for 5 to 10 minutes. Transfer to a wire rack to cool completely.