Pan Roasted Dijon Salmon with Herb Oil and Asparagus

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Salmon is loaded with protein and omega-3 fatty acids to give our brains a dose of happiness and intelligence. It is also a versatile and easy to cook. Salmon is one of my go-to’s when looking for a light yet satisfying meal. Whether you eat it raw, oven roasted or pan-seared it is a great base for any seasoning or sauce your appetite desires. My rule when cooking salmon in a pan is to simply let it be. People flip it and move it around which ends up with an unattractive and overcooked meal. Follow my directions carefully for a perfectly cooked, crispy skinned salmon.

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The herb oil I made with this fish is light, refreshing and super easy to make. Fresh herbs are a great way to add flavour to a meal without adding extra sauce, oil or seasoning. Dill, parsley, basil are my three favourites but you’ll see how I explore other herbs such as rosemary, thyme and oregano in future posts. Bon appetit!

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Serves 1 or 2

Ingredients:

• Wild caught or organic salmon
• 1 bunch asparagus
• 1 tbsp fresh lemon juice
• 1 french shallot
• 2 tbsp avocado oil
• 1 tbsp olive oil
• fresh parsley
• fresh dill
• 1 tbsp stone ground dijon mustard
• sea salt and pepper

Directions:

1. Coat salmon in 1 tbsp of avocado oil, mustard, sea salt and pepper

2. Bring a large pot of salted water to a boil (for asparagus)

3. Heat avocado oil in a heavy skillet over medium heat. When the oil begins to smoke, add salmon, skin side down. Keep your fingers on top of the salmon filet for a bit to keep it nice and flat. Watch the side of the piece of salmon for color changes. When 2/3 of the salmon has turned opaque, flip it to the other side and cook until it’s done (about 3-4 minutes depending on how pink you like it.)

4. While the salmon is cooking, finely chop up dill and parsley (about 1/4 cup worth) and add to a small bowl.

6. Finely chop one shallot and add it to herbs.

7. Add olive oil, lemon juice and more stone ground dijon mustard if you like to the herbs and shallots and whisk. Season with a pinch of salt and pepper (add more olive oil if it looks too thick).

8. Check back on your salmon!

9. Boil asparagus for five minutes and drain.

10. Plate asparagus and salmon, drizzle with herb oil. Enjoy!

Superfoods Overnight Oats

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Unless you’re having fruit or a hard-boiled egg, there are very few options for a comforting breakfast that can be made the night before. Overnight oats are easy to make and require no cooking whatsoever. It is the best feeling to sleep in those extra 7 minutes knowing that my breakfast is already prepared for me. Best part is, you can make it in a container or a jar and take it on the go. The following recipe is gluten-free, dairy-free, vegan and has no added sugar. This is how I normally like to eat my overnight oats but the possibilities are endless. Many people add greek yogurt to give extra creaminess. I also love topping my overnight oats with my quinoa granola for added crunch! This recipe is so easy and delicious! Bon appétit!
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Ingredients:

• 1/3 cup gluten free oats
• 1/2 cup unsweetened vanilla almond milk
• 1/2 tsp stevia or sweetener of choice (maple syrup, date syrup, honey)
• 1 tsp chia seeds
• 1 tsp hemp seeds
• 1/2 tsp cinnamon
• 1/2 cup mixed berries (strawberry, raspberry, blueberry, blackberry)
• 1 tbsp almond butter
• pinch of sea salt

 

Directions:

1. In a bowl or jar, stir oats, almond milk, stevia, chia, hemp, cinnamon and salt

2. Place mixture in fridge overnight or at least for two hours

3. Remove from fridge and top with berries, almond butter and quinoa granola!

Cinnamon Vanilla Quinoa Granola

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I absolutely love Granola and it has definitely become one of my specialties. Lots of people buy granola at a grocery store, or get some from their local coffee shop thinking they are indulging in a super healthy treat. I am sorry to be the bearer of bad news, but most granolas are loaded with refined sugars and unhealthy fats. While oats and nuts provide protein, healthy fats and whole grains when you load them with hydrogenated oils, brown sugar, syrups etc… you might as well have a piece of cake. What frustrates me about this is that you can have granola that is healthy and tastes just as good, if not better than that bagged junk you get at the grocery store. This recipe is SO easy and so delicious! It is gluten-free, dairy free and refined sugar free. It is filled with super foods to give extra omega 3, fibre and protein. I enjoy it on coconut yogurt, with unsweetened almond milk or sprinkled on overnight oats. Have a wonderful day and enjoy!

Ingredients:

• 3 cups quinoa flakes
• 1/4 cup coconut oil
• 1/4 extra virgin olive oil
• 1/2 cup of maple syrup, date syrup or honey (or a mixture of all three)
• 1 teaspoon of cinnamon
• 1 tablespoon of pure vanilla extract (or scraping of bean pod)
• 2-3 tablespoons of chia seeds
• 1/4 cup of hazelnuts
• 1/4 cup of chopped almonds
• 1/4 cup of unsweetened coconut flakes
• 1/4 cup of goji berries or dried fruit of choice (prunes, dates, figs, apricots)
• pinch of sea salt

Directions:

1. Preheat the oven to 400°F

2. Whisk together the olive oil, coconut oil, cinnamon, vanilla, chia and maple syrup in a large mixing bowl and add the quinoa flakes, stirring to combine thoroughly. If your nuts and coconut flakes are raw (not roasted) add these too.

3. Evenly spread the quinoa on a parchment-lined baking sheet and sprinkle with a pinch of sea salt

4. Roast, stirring now and then, until the flakes are dried and crunchy and a lovely golden brown, about 25 minutes.

5. Let the quinoa mixture cool completely before mixing with the remaining ingredients. Store in a glass jar for up to 2 weeks. Enjoy!