Recipes

Chipotle Lime Salmonsalmon
1 lb salmon, cut into 4 fillets
1-2 tablespoons olive oil
2 limes, sliced in half
1 teaspoon celtic sea salt
1 teaspoon chipotle powder

  1. Preheat oven to 500°
  2. Rinse salmon, pat dry and place on a metal baking sheet
  3. Rub each fillet with olive oil
  4. Squeeze the juice from one-half lime onto each fillet
  5. Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet
  6. Turn down oven temperature to 275°
  7. Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish

Turkey Chili

turkey chili

10 Servings

I break this into 10 servings in individual portions and freeze them.  If I know I’m going to be home for lunch I just put one out an hour or two before lunch time.
You don’t have to portion.  I do to keep me on track.  I don’t have the cals/points/nutritional breakdown for you as I’m not tracking that specifically.

I don’t post any recipe that I haven’t tried myself.   Modify the seasons for yourself.

1 1/2 lbs. lean ground turkey meat
1 large red onion, chopped
1 large green bell pepper, chopped
scallions, chopped (for garnish)
6 oz. canned tomato paste (no sugar added)
15 oz. canned kidney beans
15 oz. canned tomato sauce (no sugar added) Optional – See #7 below
6 garlic cloves, diced
4 tbsp ground cumin
1 tsp ground coriander
1 tbsp chili powder
3 cups fresh tomatoes, diced
1 vegetable bouillon cube, dissolved in 1 cup purified water (gluten-free)
1 tbsp extra virgin olive oil

INSTRUCTIONS:

1.  In a large soup pot, saute the red onion, bell pepper and garlic cloves in olive oil until the onions become translucent
2.  Add the turkey meat and continue to stir until the meat is cooked
3.  Stir in cumin, coriander and chili powder
4.  Pour in the water with the dissolved bouillon cube
5   Add the tomatoes, tomato paste and beans
6.  Keep at a low and steady boil for about 5-10 minutes to allow the spices to really absorb
7.  If you find the chili is too thick or dry, add the can of tomato sauce
8.  Cool, service, garnish with the scallions

Cauliflower Soup

1 head cauliflower
2 cups veggie broth
1/4 cup extra virgin olive oil
2 garlic cloves
chives
sea salt and pepper to taste

Instructions:
Bring cauliflower, broth, garlic and salt to a boil then turn down heat and simmer for 15 minutes. Drain, but keep the liquid.
In a food processor, blend the cauliflower until creamy. Add 1/2 cup of cooking liquid, olive oil and season with salt and pepper. Garnish with chives.

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