Send it Pineapple Salmon
This savory sweet recipe is great to make after a long day of riding or if you just want to try something new to livin up the Dinner Recipe Arsenal at home! This delicious pan fried salmon dinner also gives you a good source of protein, the coconut oil is anti inflammatory and provides many other health benefits. Pineapple has an abundance of beneficial nutrients, some may be lost when cooked, however they are still tasty!
- Coconut oil
- lime juice
- Cycletopia seasoning mix(currently not on the market)but you can try a mix of chilli powder, garlic salt, lemon pepper, parsley flakes, and cayenne pepper
- salmon fillets
- 1 pineapple cored and cut into rings or a can of pineapple rings
Heat up the coconut oil in a frying pan large enough for salmon and pineapple ( you'll want to use about half of the pineapple).
Season both sides of the pineapple slices and the salmon.
Fry the pineapple and salmon on both sides, Pineapples are done when the edges turn brown.
Add a splash or two of lime juice a minute before you remove the salmon from the frying pan.
Serve each fillet with a few slices of pineapple and side of choice
If you try one of our recipes please send a pic of your dish, let us know how it turned out and if you threw in a twist of your own!
Email us at: [email protected]
Mini Meatloaf with Cauliflower and Gravy (optional)
It's Winter time and you want comfort food!
I made this for the first time last night and it is so yummy!
This meatloaf will melt in your mouth!
Preheat oven to 350 degrees
For the cauliflower I used a steambag of frozen cauliflower and heated itup in the microwave after the meatloaf was done cooking ( while making the gravy)
You'll need a 13x9 Glass baking dish or two depending on what size you make your meat loaves. I made 4 smaller ones and one medium sized loaf.
take about 1.75 to 2 ibs of ground meat ( I usually use 80% lean or higher, for this I used 88%)
3/4 cup of plain breadcrumbs
1 large egg, 1/4 cup of organic milk
1 full cup of cooked rice,
half of a small onion chopped fine parsely,
1/2 tsp of thyme, 1tsp of hymalayan salt,
1 tsp of ground black pepper and about 1 TBSP of parsley flakes
(optional worcestershire sauce)
Mix all of the ingredients minus the rice and worcestershire sauce with your hands
then fold in the rice and mix that in
roll loaves into desired size and place in the pan giving them about a half inch to an inch of space in between. I think the next time I cook these I'm gong to flatten the loaves a bit more.
I sprinkled a little bit of the worcestershire sauce on top of the loaves
cover loosely with foil and cook for 40 minutes
check the meatloaf and remove the foil and let cook until the tops are slightly brown
For the Gravy
3 tblsp of clarified butter
1/4 cup of all purpose flour
drippings from the meatloaf
one pack of onion soup mix blended into 1.5 cups of water
Strain the soup mix to get the onion pieces out ( or use beef boulian as a substitute)
add butter to a 1 quart sauce pan, met down
Add and whisk the flour in, let cook for a few minutes always whisking
Pour drippings and broth mix and let simmer on medim to low heat
Keep on whisking!
When the gravy is at a desired consistency, turn the heat off.
Mashed potatoes would of course go great with this meal but I used the cauliflower as a potato substitute. There is already enough rice and breadcrumbs in the meatloaf for the recommended portion of carbs per meal. Also, the cauliflower will not weigh you down as much as potatoes will and tastes great with the gravy!
Pizza Stuffed Zucchinni Green Flow
-All the satisfaction of having pizza without all the carbs! You can enjoy this delicious Pizza enhanced Veggie and not feel so weighted down after!
You will need . . .
Zucchinni, the bigger they are the better
Olive oil or avacado oil, garlic powder or salt, and italian seasoning of choice, sometimes I just use oregano and parsley
pizza sauce of choice . I make homemade sauce
orange, yellow or red bell pepper
one clove finely chopped garlic (optional)
pepperoni, mushrooms, black olives, or any other of your favorite pizza toppings
Cheese: Mozzarella, provalone, or shredded parmasean and Romano blend
The Awesome Sauce. . .
Start the sauce about an hour ahead of time
Chop up the pizza toppings, garlic, and pepper and add them to a saucepan with the sauce and let it simmer. Stir occasionally
PREHEAT OVEN : 350 degrees
Let's get Gnarley . . .
Cut the zuchinni in half longways, and scoop out the seeds to make a boat, you make want to scoop slightly past the seeds but try not to make the boat too thin so it can hold the sauce well
I keep the ( what I call) Innards for another recipe I will share after this one
mix together olive oil and seasonings in a small bowl
brush the seasoned oil mix on the inside and outside of the zuchinni and lay the empty zuchinni boats on a baking sheet
cook in the oven for 20 minutes ( you can try not precooking the boats to see if they come out a bit more sturdy)
take the zuchinni out of the oven and add a light layer of shreddded cheese of choice
Then fill it with the topping filled sauce
Top it off with more cheese
If desired throw some of the leftover toppings on top
Bake in the oven for another 20 to 25 minutes
After taking the Zuchinni out of the oven, let sit for a few minutes
Serve and Enjoy!
Zuchinni Fritter Shredder Quiche
Preheat Oven: 350 degrees
You will need. .
6 to 8 eggs depending on size
1 to 2 garlic cloves chopped fine
1 block of cream cheese
Sour cream or plain greek yogurt ( or mixture of both)
1 stick of butter
1 Zuchinni or yellow squash shreeded fine, and the leftover innards from the previous zuchinni pizza recipe
half of a small onion chopped fine
Hymalayan salt, ground black pepper to taste
1/4 cup of parsley flakes
Shredded colby jack or cheddar cheese
Optional( a half cup of chredded parmesean and romano blend)
1 to 2 cups of all purpose flour ( or you can try other flours and let me know how it turns out :)
I add the flour 3 to 4 heaping tblspns at a time until I get the consistency I'm looking for
Roma Tomatoes sliced thin ( optional)
Lets get gnarley. .
Drain the shredded zuchini, you may need to squeeze it a few times to get some of the water out
to a medium sized frying pan add the butter, shredded zuchinni and leftover innards, chopped onion and garlic, half of the parsley
Let zimmer until alot of the water/moisture is cooked out of the Zuchinni
While the zuchinni is simmering to a mixing bowl you want to add the sourcream/greek yogurt shredded cheeses, other half of the parsley flakes, salt and pepper to taste, and cream cheese
Mix with a hand mixer
In a separate bowl whisk the eggs
In a 13x9 glass baking dish add the cheese mixture, simmered zuchinni, and eggs
Stir/whisk together until well blended
Start to add the flour a little bit at a time until the batter forms a slightly firm consistency
( the more flour that you add the more fluffy/dry/cakelike it will turn out)
Gently lay the optional sliced tomatoes on top, the batter should be firm enough that they do not sink
cover with foil and bake for about 30 minutes
remove the foil and check the mixture with a toothpick, it should still be undone
put the uncovered pan back into the oven and cook for another 20 to 30 minutes, until the edges are brown
after it is done let sit for 5 to 10 minutes and cut into squares
How I like to eat them. .
I will throw a square into the toaster oven so that the edges crisp up
One brownie sized square is great for breakfast or a snack!
Sometimes I eat it with a small dollop of sour cream or greek yogurt.