13/9/2023 0 Comments super simple salmon cakesThese Super Simple Salmon Cakes make a great dinner for busy weeknights, and are wonderful to have as leftovers with a salad for lunch the next day.
Canned wild-caught salmon is one ingredient to always keep stocked in your pantry. It’s an easy source of protein, omega-3 fats, and B vitamins for smooth metabolic and neurological processes. The pink color of wild salmon comes from their diet of carotenoid-rich crustaceans, which provide the antioxidant astaxanthin. This astaxanthin is then passed along to us to support our skin, eyes, joints, heart, and endurance, and it can protect our cells from oxidative stress. In this recipe, the combination of canned wild-caught salmon with bell peppers, onions, celery, and lemon, to make a flavorful patty that’s perfect on greens or alongside any of your favorite veggies. Makes: 8 patties Prep Time: 15 minutes Cook Time:10 minutes Ingredients:
Method: 1. Combine the avocado or olive oil along with the bell peppers, red onions, and sea salt in a small skillet over medium heat. Sauté for 5 minutes and stir to avoid burning. 2. While the veggies sauté, combine the salmon, celery, egg, lemon, flax, mayonnaise, and Dijon in a large mixing bowl. 3. Once the veggies are ready, add half into the bowl with salmon and stir to combine. Then add the remaining veggies into the bowl and mix well (this process is to avoid the egg from cooking). Using an ice cream scoop, create 8 balls and tighten them using your hands. Press to create patties. 4. Heat a large non-stick frying pan over medium heat and lightly grease with olive or avocado oil. Once the pan is hot, add the patties and fry them for 2 ½ minutes per side. 5. Once ready, arrange the patties on top of your favorite greens (such as arugula) and drizzle with any of your favorite condiments. You may use a no-sugar-added hot sauce, but extra Dijon or a squeeze of fresh lemon juice is also great. Nutritional analysis (per patty) Calories: 150, Total Fat: 12g, Saturated Fat: 1g, Cholesterol: 46mg, Sodium: 281mg, Carbohydrates: 5g, Fiber: 2g, Sugars: 2g, Protein: 7g, Net Carbs: 3g Recipe Compliments: Dr. Mark Hyman : https://drhyman.com/blog/category/recipes/
0 Comments
13/9/2023 0 Comments cauliflower steaksIngredients:
Cauliflower Steaks
Method 1. Preheat Oven to 230C 2. For the cauliflower steaks, remove the darker green leaves and trim the tough stems from the cauliflower. Cut one head of cauliflower in half, then cut a 1 ½-inch thick steak from each half. Repeat with the other cauliflower. You will have lots of extra cauliflower florets. You can roast them as well (see picture). Arrange the steaks and florets (if using) on a baking sheet. 3. In a mixing bowl, combine the avocado oil, paprika, salt, and zest half of the lemon. Drizzle over the cauliflower and rub on all sides (do not wash the bowl, use it for the olive salsa). 4. Roast the cauliflower for a total of 20 minutes, flipping the cauliflower halfway through. 5. While the cauliflower is roasting make the rest of the recipe components. Add tahini paste, bell peppers, and water into a high-speed blender and blend until smooth. Transfer to an airtight container since you will have extra (It can be saved in the fridge for up to 1 week). 6. For the olive salsa, chop the olives and sun dried tomatoes and transfer into the bowl that was used for the paprika mixture. Add the dried oregano as well as the lemon juice and remaining zest. 7. When the cauliflower is done roasting, add 2 tablespoons of the tahini onto a plate (per cauliflower steak), top with a cauliflower steak, and garnish with the olive salsa. Enjoy! Recipe Compliements: Dr. Hyman :https://drhyman.com/blog/category/recipes/ |
Archives
April 2024
|