Posts Tagged DF

Sucanat and Mustard Glazed Salmon

Sucanat and Mustard Glazed Salmon

Sucanat and Mustard Salmon
adapted from Rachel Ray

1/3 cup sucanat
2 1/2 Tbsp. sugar-free mustard
Juice of 1/2 lemon
Salt and pepper
16 ounces salmon fillets
2 teaspoons olive oil oil

Preheat oven to 400 degrees.  Combine sucanat, mustard, lemon juice, and pepper in a small bowl.  Stir until smooth.

Heat a large ovenproof skillet over high heat.  Rub salmon with oil and season with salt and pepper.  Place the salmon skin side up in the warm skillet and cook until a crisp brown crust forms – about 3 minutes.  Remove salmon from the heat, flip, and coat with the sucanat mustard mixture.  Transfer skillet to oven and bake until the galze caramelizes and the fish is cooked through – approximately 5 minutes.

Serve with a side of wild rice and steamed broccoli.

Garlic Chicken

Garlic Chicken

You might notice from the recipes posted on this blog that we are not big meat eaters.  After two years of experimental veganism, we have slowly began to incorporate small amounts of meat and cheese into our diets once again…. but that is another story.

When purchasing meat, I always scout out sells on organic and all-natural meat.  Animals that were fed artificial growth hormones prior to their death – still contain artificial growth hormones in their bodies when they are prepared for human consumption.  If these hormones resulted in bigger animals… wouldn’t they create bigger human beings??  Just a thought.

Garlic chicken is our absolute favorite chicken recipe.  It is a fabulous addition to salads, pizza, and rice bowls.  Enjoy!

 

 Garlic Chicken

1 lb. chicken tenders
1 tsp. garlic powder
1/2 tsp. sweet paprika
1/2 tsp. pepper
2 tablespoons grape seed oil

 

Mix together garlic, paprika, and pepper in a small bowl.  With clean hands, massage the spice combination into the chicken. Heat the grape seed oil on a large oven proof skillet over medium-high heat.  Place the chicken into the skillet and sprinkle any left-over spices on top.  Brown the chicken on both sides, rotating it once, until cooked.

When the chicken is cooled, place on a cutting board and thinly slice.

Cinnamon-Apple Oatmeal

Cinnamon-Apple Oatmeal

Lazy Saturday Morning Oatmeal

1/3 cup of oats
1/2 cup of soy milk
1 small apple cut into bite sized pieces
big dash of cinnamon
little dashes of ground ginger and nutmeg
2 tsp of dark molasses
1 large scoop of peanut butter
chocolate chips or unsweetened carob chips (my favorite)

Directions:

Heat milk in a saucepan on low heat. Mix in spices, oats, molasses, and apples – cook until tender. Serve with a big scoop of peanut butter and chocolate chips.

 

** chocolate chips with breakfast should not be an every morning indulgence.

Herb Roasted Potatoes

Herb Roasted Potatoes

Herb Roasted Potatoes

3 lbs. potatoes – cut into small wedges
1 medium onion, diced into small pieces
1/4 cup coconut oil
4 tsp. thyme
4 tsp. rosemary
Salt and pepper to taste

 

Bake potatoes in oven at 350 for an hour.

Once the potatoes have cooled, cut potatoes into small wedges.  Saute onions in coconut oil.  Once your onions have turned soft and translucent, add potatoes and spices.  Cook until potato wedges are crisps.

Dairy-Free Chocolate Ice Cream

Dairy-Free Chocolate Ice Cream

Dairy-Free Ice Cream?

Yes.

Please.

Combining the forces of my vita-mix and ice cream maker, this ice cream came to life.  This ice cream was super easy to prepare and the ice cream was ready to eat within thirty minutes.  I love my counter-top-ice-cream-loving machine.  If I was stuck on a desert island with three kitchen appliances, my ice cream maker would be the first on my list.

Chocolate Ice Cream with Coconut Milk

 

Chocolate Ice Cream

1 can coconut milk (full fat)
2 cups rice milk
1 tablespoon vanilla
1 cup sucanat or organic sugar
1/2 cup all natural cocoa powder
Berries and chopped nuts for toppings

 

Pour coconut milk, rice milk, vanilla, sucanat, and cocoa powder in a vita-mix or high powered blender.  Blend on high until smooth.  Pour ice cream mixture into a Cuisinart Frozen Ice Cream Maker previously frozen freezer bowl.  Secure freezer bowl onto ice cream maker and spin until frozen.

Scoop your ice cream into bowls and top with berries and nuts… or enjoy the ice cream plain.

Either way, you are going to love it.

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