roasted salmon with lemon oil

Roasted Salmon with Lemon Oil

1 large lemon
2 tbsp olive oil
4 6-8oz salmon fillets
kosher salt
fresh pepper

Set rack in the middle of oven and preheat to 450° F. Zest the lemon and mix zest and olive oil in a small bowl and set aside. Arrange the fillets on a heavy baking sheet, skin side down, sprinkle with salt and pepper. Roast the salmon for 10-13 minutes and remove from oven, immediately squeeze the lemon over the salmon. Arrange over fresh salad or cooked vegetable and drizzle with lemon infused olive oil.

pomegranate heart tarts

Pomegranate Yogurt Tart
makes 8 small heart shaped tarts

Crust:
3oz (1 cup) blanched almond meal
1 egg white
1 tablespoon honey
1 tablespoon olive oil, other vegetable oil or butter
1/4 teaspoon salt

Filling:
2 tablespoons water
2 teaspoons powdered gelatin
1 cup thick yogurt
2 tablespoons pomegranate molasses
2 tablespoons honey

Preheat oven to 300°F. In a small bowl mix the almond meal, egg white, honey, oil and salt. Mix until a thick, pasty dough forms and there are no clumps left. Using a small spoon or your finger, press the dough into tart forms, filling in any holes, the layer of dough does not have to be to thick, since it will puff up a little as it bakes. Bake for 12-18 minutes, until edges are golden and no raw areas are apparent.

In a small dish bloom gelatin in the water. In small sauce pan gently heat the yogurt. Slowly whisk in the pomegranate molasses and honey until everything is blended. Keeping the heat low, whisk in the bloomed gelatin until it is all dissolved. Pour yogurt into cooled tart shells and place in the refrigerator over night to set.

black forrest gingerbread hearts

Black Forrest Gingerbread

1/2 c. (15pc) prunes
1/2 c. water
1 small tangerine or 4oz applesauce and zest of 1 orange
3 eggs
2 Tbsp honey
6oz (2 c.) blanched almond flour
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/2 Tbsp ground allspice
1/2 Tbsp ground nutmeg
1/2 Tbsp ground cloves
1 tsp baking soda
1/4 tsp salt
1/2 c. dried cherries

Preheat oven to 325°F and line a 9x13 inch baking pan with parchment paper. Soak prunes in 1/2 c. water in a covered container in a warm location. Blanch tangerine: in a small, heavy sauce pan cover the tangerine in cold water, bring to a boil and boil for 1 minute, drain and repeat two more times. Cover tangerine with water once more and boil for 1 hour. In a blander or food processor puree the prunes, water, tangerine, honey and eggs. In another bowl mix almond flour, spices, baking soda and salt. Blend dry ingredients with prunes and mix well, then stir in cherries. Pour into prepared pan and spread to edges with back of a spatula and Bake for 25-35 minutes, until firm to the touch. Cool for at least 30 minutes and cut into squares, or any other shape with a cookie cutter.

tuna pomegranate & roasted garlic wraps

Tuna Pomegranate & Roasted Garlic Wrap

2-3 large leaves of lettuce
1 can tuna, drained
6-9 cloves roasted garlic
1-2 tablespoons pomegranate molasses
Salt

Was and dry your lettuce. Smush garlic along the length of the rid of one lettuce leaf. Spread the tuna on top of the garlic. Drizzle pomegranate molasses along the tuna and salt to taste. Fold lettuce and wrap with the other leaves.

Tuna Pomegranate & Roasted Garlic Hor Devoures

1 tuna steak
roasted garlic
pomegranate molasses
lettuce, cut into ribbons
fleur de sel
olive oil

Pour a little but of oil into a skillet and heat until it's very hot. Sear the tuna steak, no more than 2 minutes on each side. Remove to a cutting board and slice into 1 1/2inch wide strips. Sear the fresh sides of the tuna. When the tuna is cool enough to handle, cut into 1/4inch thick slices. top each slice with a smear of pomegranate molasses, one clove of roasted garlic and wrap with a ribbon of lettuce. Arrange on a plate and sprinkle with fleur de sel and serve warm or cold.

curried broccoli soup with spiced cashews

Curried Broccoli Soup

*I apologize for the lack of pictures, we are experiencing technical difficulties with the camera

1 large yellow onion, coarsely chopped
6 cloves garlic, coarsely chopped
2 bunches of broccoli, florets and stems chopped
1 tablespoon olive oil
3-4 cups broth or stock
2 tablespoons curry powder
salt
3/4 cup
golden raisins

Spiced Cashews

1 cup cashews, chopped
1 tablespoon olive oil
1/2 tsp salt
1/2 tsp
turmeric
1/2 tsp garam masala

Pour olive oil in a large skillet or saucepan and add onions and garlic. Turn heat on low and slowly saute until onions are translucent. Add broccoli and increase heat to medium, stirring occasionally until broccoli is bright green and tender. Transfer about one quarter of the broccoli mix to a blender or food processor and add 1/2 cup stock and puree until smooth. Transfer to a sauce pan and blend the remaining broccoli and stock in batches. Place soup back over low heat, add the raisins, curry powder and salt to taste. Simmer for about five minutes, adding more broth if you want a thinner soup.

While soup is simmering heat 1 tablespoon olive oil in a heavy skillet. When oil is hot add salt, turmeric and garam masala, stirring to make a paste. Stir in the cashew pieces and make sure that they are completely coated. Continue to cook over medium heat, stirring constantly for 5-7 minutes, until cashew just start to brown. Remove from heat and allow to cool for several minuntes.

Serve soup garnished with spiced cashews.

ketchup

Ketchup

3 pounds tomatoes
1 small onion
1 large clove garlic
2 tablespoons honey
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
pinch ground cinnamon
1/4 cup cider vinegar
salt

Wash the tomatoes, cut them in half and remove seeds and chop in quarters. Puree tomatoes in batches and transfer into a medium non-reactive saucepan. Puree the onion and garlic with the last batch of tomatoes. Add honey and spices and bring to a boil. Cook on medium heat, stirring occasionally, fora about 1 hour. Add vinegar and continue cooking until it achieves desired consistency. Add salt to taste. Cool and store in a non-reactive container.

honey mustard roasted brussels sprouts

Honey Roasted Brussels Sprouts

serves 2

1 10 pkg of brussels sprouts
1 tablespoon canola oil
1 tablespoon cider vinegar
1 tablespoon honey
3 teaspoons ground yellow mustard (I use Coleman's)
1 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/4 cup water
salt
freshly ground pepper

Preheat oven to 450°F and line a loaf pan with aluminum foil. Wash the brussels sprouts and trim stems, removing any outer leaves that look damaged, and cut in half. In a large bowl whisk oil, vinegar, honey, mustard, ginger, turmeric and a few grinds of fresh black pepper until combined. Add brussels sprouts to bowl and stir until covered in mustard mixture. Transfer to prepared pan and scrape all mustard out of bowl, lightly salt sprouts and out in the oven. Bake for 20 minutes stirring once halfway through. Remove from oven and places brussels sprouts in a bowl. While pan is still warm, use water to deglaze pan, scraping everything from the bottom of the pan, to use as extra sauce.

Spaghetti Squash and Nonna's Pasta Sauce

Spaghetti Squash

Clean the outside of a spaghetti squash and cut it in half. Preheat the oven to 350 degrees. Place both halves of the squash cut side down on a baking sheet. Bake for 30-45 minutes depending on the size of the squash. When it's cool enough to handle scrape the meat with a fork to create the spaghetti-like strands and scoop out the flesh with a spoon.

Nonna's Pasta Sauce

1lb- ground beef
1- onion
5cloves- garlic
6- Roma tomatoes
4- vine ripe tomatoes
1/2bunch- parsley
2tsp- Italian seasoning (basil, oregano, majorum, thyme, savory, sage & rosemary)
Olive oil
Sea salt

To prep- chop the onions and garlic, wash the Roma tomatoes and remove the stem part and peel the vine ripe tomatoes*

Sautee onions and garlic in olive oil with 1tsp seasoning until translucent.

Remove 2/3 of the onion mixture and place in blender.

Add ground beef to remaining onions and sautee, breaking up into clumps of desired size.

In blender, puree onions and Roma tomatoes.

Transfer meat and tomato puree to a sauce pan, add peeled, chopped vine ripe tomatoes, remaining seasoning and chopped parsley. Simmer for at least 1 hour until flavors are well blended.


*to easily peel the tomatoes score an X over the stem and place tomatoes top down in a heat proof bowl. Cover with boiling water. After a few minutes, rinse in cold water and remove peels

Ginger Glazed Salmon

6oz salmon fillet, per person

For each 6oz portion of fish:
1tbsp-Agave, maple syrup or honey (SCD)
1 inch- fresh Ginger, peeled and chopped
Juice of 1 lemon
Fresh pepper
Sea Salt or 1 tbsp- GF soy sauce (not SCD)

• Mix honey, ginger, lemon and soy sauce (if using) in a glass bowl.

• Place salmon in a glass baking dish or bowl. Cover with marinade and cover in fresh ground pepper. Add salt if not using soy sauce.

• Let fish marinate for at least two hours.

• Bake, broil or grill salmon. Or if you're me, wrap it in foil and cook it in a pan on the stove, for 7-10 minutes.



Sent from my iPhone

Pollo Ropa Vieja

Ropa Vieja is a traditional Cuban dish, usually prepared with flank steak and served with yellow rice and tostones, fried banana or plantain. This version uses chicken, but the same technique and ingredients can be used with beef.

Pollo Ropa Vieja
Serves 2-3

2- boneless, skinless chicken breasts
1- medium carrot, diced
1- stalk celery, diced
1- small onion, diced
1- clove garlic, diced
2- medium tomatoes, diced
1/4tsp- Cumin
1/4tsp- Oregano
1- bay leaf
3-4 whole peppercorns
Sea salt
1/2cup- peas
1- small red pepper, diced

• In medium size sauce pan heat the tomato, carrot, celeey, onion, garlic and spices.

• When the vegetable mixture is simmering, add the chicken breasts.

• Cook on low for at least 1 hour.

• Using two forks, shred the chicken in the pot.

• Continue to cook uncovered until most of the water has evaporated.

• Add the peas and red pepper.

• Serve when the peas are just cooked.


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Shrimp Cakelets

1 lb- shrimp, shelled and de-veined
1 stalk- celery, sliced
1/2 cup- parsley, chopped
3 cloves- garlic, chopped
3/4 cup- almond meal
3- egg whites
zest of 1 lemon

In a blender or food processor, blend celery, garlic and parsley until will mixed.

Add shrimp and pulse until the shrimp is mostly chopped.

Add almond meal and pulse several times.

Add egg whites and mix until blended.

Form mixture into small balls, 1-1 1/2 inches in diameter.

Heat a skillet and coat with olive oil.

Place balls in skillet and flatten with a spatula.

Cook covered for 4-5 minutes on each side, or until cooked through.

Serve with sea salt, lemon and dipping sauces.

Grilled Peach Salsa

4- large peaches, halved and pitted
1/4cup- vidalia onion, diced
1- small jalapeno pepper, seeded and diced
1/4cup- fresh cilantro, chopped
2tbsp- fresh mint, chopped
1- Lime, juice and zest
Sea salt

Grill peaches for 10 minutes, 5 on each side.

Blend all items in blender until smooth.

Chill and serve with tortilla chips, chicken, pork, shrimp or tofu.

Tomatillo Salsa

Ever since I moved in with the Trainer and his family, I've been seeing Latin fruits and veggies in the local supermarkets. I've become intrigued by tomatilloes in particular. These fruits that look like green tomatoes with husks.

I can only be curious for so long. After doing a little research I finally decided to make something with them. Never having had a tomatillo before I didn't know what to expect, but it turned out well. I recommend tasting a tomatillo before making a whole recipe with them.

Tomatillo Salsa

1 lb- tomatillo, diced
1- medium sized green apple, diced
2- stalks celery, diced
2 tbsp- basil, chopped
2 tbsp-mint, chopped

Clean and chop all the vegetables and puree them in the blender.

Pretty simple, eh? This could be served chilled as a soup or room temperature as a salsa or dipping sauce with shrimp or chicken.

Basic Tortilla

3-egg whites
1-tbsp flax meal (Blood Type O) or nut meal (SCD)
1-dash GF SCD vanilla extract
1/4-cup filling of your choice

•In a bowl whisk egg whites (or whole eggs if you wish), flax, vanilla and sea salt until frothy

•Heat and oil a skillet.

•Pour eggs into skillet and swirl around so the eggs are evenly distributed.

•When the eggs are cooked through spread desired filling along one edge.

•With a metal spatula or two spoons carefully roll the tortilla from one edge.

This tortilla base could alternately be used with any type of filling, sweet or savory. I'm thinking burrito, dosa, anything you can imagine.

Jalapeno Cilantro Chicken

This is my version of my father's favorite dish and the Asian restaurant that my parents visit every Friday night. The original recipe also has lots of been sprouts, but those are not on the SCD. You could add any type of Asian or stir-fry veggie of your choice

Jalapeno Cilantro Chicken for two
2 boneless skinless chicken breast, in bite size pieces
1/3 bunch cilantro, roughly chopped
4 limes, juiced
2 small jalapeno peppers, seeded and sliced
1 small vidalia onion, chopped
2 cloves garlic, chopped
Canola oil

•The night before set chicken to marinate with cilantro and juice of 3 limes.

•Heat a small amount of oil in a skillet and cook the onions and garlic until transparent.

•Turn heat to low and add chicken and marinade. Sauté until chicken is cooked.

•Add jalapenos and a little water if necessary. Simmer for a few more minutes.

*Blogger is not allowing me to upload photos right now, but I'll get one up later*