Pan Seared Salmon and Quinoa Salad

This is one of my favorite summer meals, and to think that I get to have it on a rainy March day is such a treat. I love living in California. 

For the salad, I just cook the quinoa and add raw vegetables. You'll need:

Carrots 

Cherry tomatoes

Spinach 

Green beans 

Quinoa

Apple cider vinegar 

Any other fresh, seasonal veggies would be great too! 

The salmon is just seared in a tiny pit of olive oil and served with squeezed lemon. Enjoy!

 

Raspberry Chia Jam

I know I say all my recipes are easy, but I promise this is the easiest of them all! It's just a matter of measuring, mixing, and eating - and I think we're all capable of that, right?

I made a really tiny batch because I wanted to make sure it turned out correctly (which it most certainly did), so feel free to multiply the recipe. 

1/2 cup frozen raspberries

1 tbsp. water

1 tbsp. chia seeds

Warm the raspberries in a bowl and mash with a fork until they are somewhat smooth. Then add water and chia seeds and stir, stir, stir! After everything is evenly distributed, place the mixture in a jar or some sort of container and place in the fridge for at least an hour or two so it can set. 

I don't think a sweetener is necessary, but if you're so inclined, I'm sure stevia or honey would work well. I'm so excited to try this on oatmeal and pancakes and anything else I can think of!

3 Ingredient Banana Oat Pancakes

Saturday is pancake day - at least in my book - and this morning was no exception. When I make the batter, I always wing it. Ingredients will range from egg whites to almond meal to coconut flour to almond milk; if I can find it in my kitchen, I'm willing to throw it in the mix in the pursuit of the perfect pancake. And today, I definitely found it! 

This pancake recipe is so easy - it only has three ingredients!

1 egg

1 banana

1/4 cup of oat flour (roughly)

I just tossed the oats in the food processor and pulsed it until they became a floury consistency and then added the banana and egg. Cook on medium heat with coconut oil until they begin to bubble, then flip. Top with whatever you like and enjoy! (I used warmed frozen organic berries and yogurt.)

Whole Wheat Carrot Cake Muffins

Okay, confession time. I'm a total sucker for baked sweet goods. Muffins, cookies, banana bread - I love it all. Unfortunately, they're not the healthiest of treats, so moderation is definitely important; one muffin here and there, though, won't kill you.

These muffins are super yummy - not too sweet but completely satisfying. 

• 1 1/3 cups sugar 
• 1/4 cup butter 
• 1 1/4 cups shredded carrots 
• 1 cup raisins
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves 
• 2 cups whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Preheat oven to 375. Place, sugar, butter, carrots, raisins, spices, salt, and about 1 1/2 cups of water in a saucepan and heat just until mixture comes to a boil, stirring occasionally. 

In a separate bowl, mix baking powder, flour, and baking soda and pour into the warm carrot mixture. Bake until browned, about 15 to 20 minutes. 

Vanilla French Toast

Breakfast is undoubtedly my favorite meal; I wake up excited to eat and spend the rest of the day dreaming about the following morning's meal. Pancakes, waffles, granola, yogurt - you name it, I love it. French toast is particularly great because its so easy and requires the simplest of ingredients but can also be dressed up if the occasion calls for it. 

Bread of choice
1 egg
Unsweetened almond milk
Vanilla extract
Cinnamon 

Soak bread (my favorite is cinnamon raisin Ezekiel bread) in the egg mixture until both sides are fully absorbed. Cook in pan (I use coconut oil) until both sides are golden brown.

Serve with whatever toppings your heart desires - I topped one piece with warmed raspberries and flaked coconut and the other with peanut butter, banana, and flax seeds. 

Red Salmon Thai Curry

Ever since my trip to Thailand in 2008, I've been absolutely enamored with all Thai food. Luckily for me, there are a couple of great restaurants in town that satisfy my all-too-persistent cravings, but I've learned that cooking this spicy, flavor-rich cuisine at home is just as good - if not better. In order to embrace authentic Thai cooking, one must embrace coconut milk. Yes, coconut milk - the rich, calorie dense ingredient that sends many running in the opposite direction. Moderation is key, my friends, moderation is key. 

Although green curry is my favorite, I went with red curry for this recipe because I thought it would compliment the salmon perfectly, and it did! Also, can we take a second to talk about how great Thai basil is? If you haven't tried it - I suggest you run to the nearest grocery store and grab some, but be forewarned - it's the most evasive of herbs (I've resorted to growing my own). Its sweet, licorice-y, bold flavor adds a freshness to soups, curries, and stirfrys - I've even tried it on pizza. Anyway, I really recommend it! 

I never use strict measurements when cooking, and in this case, it isn't necessary at all. Everything can be adjusted to taste - if you like your food spicy, add extra curry paste. Not a fan of coconut? Only use a little.

Salmon 

Carrots

Peas

Bell Pepper

Onions

Zucchini 

Thai Basil

Coconut Milk

Red Curry Paste 

Vegetable Broth 

Sear the salmon in a separate pan. In a wok, combine vegetables and let cook in vegetable broth, curry past, and coconut milk. Add the Thai basil just before cooking is complete and enjoy!

Banana Bread Baked Oatmeal

This was so yummy and perfect for this dreary March morning.

1/2 cup rolled oats
1/2 banana, mashed
1 tsp. cinnamon 
1 tsp. vanilla extract 
2/3 cup unsweetened almond milk

Preheat the oven to 350. Cook the oatmeal with the almond milk, cinnamon, and vanilla until it reaches your desired consistency. Add the mashed banana, making sure to stir thoroughly. Place the oatmeal in a bowl in bake in the oven for about 10 to 15 minutes (my oven tends run pretty hot) and let cool. Careful, the bowl is hot! I learned this the hard way, oops. 

I topped my oatmeal with sliced banana, a tbsp. of peanut butter, flaked coconut, and a sprinkle of flaxseed. It was out of this world good!