Oooooh man… If you ever get your hands on some really good fresh tuna, don’t be afraid – eat it raw! Sushi, Sashimi, Poke – three delicious ways to eat raw fish. Dan and I made our own awesome version of Hawaiian Poke – super easy and no cooking (wink wink) involved.
If you get fresh tuna and absolutely have to cook it, please try to keep it on the rare/medium rare side of done. Overcooked tuna is a sad thing.
However, if you think you’re up for it – go the raw route! Poke can be served with rice, salad, cucumbers, sprouts, or anything else you come up with. We ate ours with additional dipping sauces (soy sauce, vinegar, sesame oil/hot sauce), pickled ginger, bean sprouts, and wasabi paste. (We, of course, used Black Market Hot Sauce for this recipe – Chili Garlic Lime to be precise.)
There are so many different recipes for poke – look at a few and come up with your own combination!
This recipe would be a S if you follow the Trim Healthy Mama plan.
At this time of year, all I want to do is hibernate and drink copious amounts of creamy coffee. Christmas and New Years are past and the cold has officially set in here in the NW. Instead of embracing the grumpy bear persona – I should be taking brisk walks and eating delicious healthy fats and life-giving leafy greens.
Ha ha! Let’s not get too crazy now. One step at a time. Food first, walk later…maybe.
So the real question is: What’s for dinner? Answer: Baked salmon and wilted kale! Stay with me. It tastes better than it sounds. Bake some salmon. Rip up some greens and add a little flavor. Enjoy! It really is that easy.
Wild salmon and kale are both considered super foods! Together they are full of iron, calcium, Omega-3 and Omega-6 fats, and vitamins D, B12, B6, B3, K, A, and C. I’m not even mentioning all of the other crazy nutrients salmon and kale contain.
I love salmon because it is just so satisfying and filling. And I love kale because I’m a little weird and I like the strong, deep, green flavor it has. I also like the fact that kale doesn’t disintegrate and get slimy the way spinach does when it’s cooked for longer than a minute.
This dish is so simple it doesn’t really need a recipe, but I’ll give you one anyway. This is a perfect deep S meal if you follow the Trim Healthy Mama plan.
But first, a few notes from my inner food/health nerd. Some vitamins, including A and K, are fat-soluble – meaning our bodies rely on the presence of fat to properly absorb them. Iron can only be properly absorbed when paired with vitamin C (found in vinegar), and calcium requires vitamin D (found in salmon). When you compare the nutrients found in these two super foods – you find a match made in heaven. You can find links to more detailed explanations at the bottom of the post.
vinegar of choice (flavored, rice wine, apple cider, etc.)
toasted sesame oil
Braggs Aminos or soy sauce
Preheat oven to 350. Place salmon (skin side down) in an oven safe pan and dot generously with butter. Bake for 15 minutes or until the flesh flakes apart easily with a fork. Remove from oven. While salmon is baking, prepare the kale. Begin by washing thoroughly and shaking off excess water. Remove the tough center core from each leaf and cut or rip remaining greens into large bit size pieces. Heat a medium-sized skillet over medium high heat and toss in kale pieces. Stir to heat evenly and continue to cook until kale is slightly wilted. A couple of tablespoons of water can be added if necessary to prevent sticking and burning. Pile wilted kale on a plate and drizzle with a few splashes each of vinegar, sesame oil and aminos. Top with a serving of salmon and enjoy!
My family has scattered to the four corners of the earth. Well – more like the 2.5 corners of the earth. My brother got on a plane to Korea last week and most of my family moved to the middle of Washington on Sunday. It has been a tiring and emotional couple of weeks. I hate saying goodbye, however temporarily or short term. Thankfully two of my sisters are staying on this side of the state, and my best friend Ayla is sticking around for a little while.
One of our goals for the summer is to make dinner together once a week. It will be a challenge because we all have pretty different schedules – but we’ve already succeeded once! Last night we had the welcome addition of the youngest member of Hannah’s host family join us…
For dinner I made fresh gluten-free, corn-free pasta! Ayla actually did all of the hard work, she rolled it all out while I worked on the sauces. Gluten-free dough is much more delicate then regular dough but as long as you pay attention and work a little slower – there shouldn’t be any problems. The nice thing about it is even if it does fall apart you can just squish it back together and start over!
The recipe I used for this pasta is an adaptation of a recipe from the Gluten-Free Girl – Shauna Ahern.
Note: When working with gluten-free flours and adjusting recipes, it is important to use weight instead of volume to measure them. That is why I have the weight of each flour in this recipe. I also used only guar gum instead of a combination of guar and xanthan gum because xanthan gum is a byproduct of corn.
Whisk the eggs and egg yolk together in a small bowl.
Combine the dry ingredients in a medium bowl, make a well in center and pour in the whisked eggs and egg yolks.
Stir all ingredients together with a fork until mostly combined.
Using your hands, knead remaining dry ingredients into the dough until it is completely incorporated. (You will know the dough is complete when it feels kind of like play-dough.)
After making the dough – tear the dough into golf ball sized pieces, flatten with your hands and dust with a little millet or quinoa flour to limit the stickiness.
Use either a pasta maker or a rolling pin to roll the dough into thin sheets. Roll each piece as thin as you can before it starts to tear.
After rolling the dough out, use either a knife (or a pizza cutter) or the fettuccine setting on the pasta machine to cut each piece into ribbons of pasta.
Toss the cut pasta with a little flour so that it won’t stick together when you are ready to cook it. Always cook pasta in a large pot with plenty of salted boiling water. You want the pasta to be able to roll around freely and not stick to itself. Salt the water until it tastes like sea water. That gives your pasta extra flavor! This pasta is done cooking very quickly so you want to check it after it’s been cooking for just a few minutes. You don’t want it to be over cooked because it will just turn to mush. When done, drain it and add a little olive oil to prevent it from sticking.
To top the pasta I made two different sauces. The red sauce was made with canned grape tomatoes, tomato paste, sauteed garlic and onions, white wine, spinach, diced zucchini and sea salt. Delish 🙂 I also made a seafood sauce that used two cans each of Trader Joes crab and shrimp (including the juices), lots of butter with sauteed garlic, onions, leeks and mushrooms, as well as white wine and sea salt. At the very end I added half a pint of heavy cream and kept it on the heat just long enough to get hot.
Even Hannah liked this sauce and she doesn’t like seafood! We also sauteed some asparagus in butter and salt and ate that on the side.
All in all it was a great evening, especially because we were able to Skype with the family and get a tour of the new house!
In the oven RIGHT NOW are some yummy gluten-free rolls! I never thought I would be putting the words “yummy” and “gluten-free” in the same sentence – but I’m pretty sure I’ve only had bad gluten-free bread in the past. I’m a believer now! These rolls have sold me – and they are sooo easy to make.
1 1/2 c warm water (almost as warm as you can stand to hold your finger in for about 20 seconds)
1 tsp granulated sweetener
2 1/4 tsp active dry yeast (one package)
3 Tbsp agave nectar
3 Tbsp olive oil
1 Tbsp raw apple cider vinegar (any other plain vinegar works in a pinch)
1 c sorghum flour
1/2 c brown rice flour
1/2 c teff flour
1/2 c arrowroot flour
1/2 c tapioca flour
1 1/2 tsp xanthan gum
1 tsp sea salt
1/2 tsp baking soda
1/4 c chopped fresh garlic
2-3 Tbsp Italian seasoning or 1 Tbsp each basil and oregano
Preheat oven to 375.
Oil a 12-cup muffin tin. Find a warm place to proof the rolls (the oven set at about 200 works, as does a food dehydrator set at the same temp.)
Stir the warm water, sugar and yeast together in a small bowl. Set aside while you mix together the dry ingredients.
In a large bowl, combine all of the dry ingredients (leaving out the chopped garlic). Whisk together to completely combine.
To the small bowl with the liquids – add the agave syrup, olive oil, and vinegar. Stir well to combine.
Pour the wet ingredients over the dry ingredients and quickly whisk together. Continue to whisk to get rid of any lumps and keep whisking until the batter thickens and becomes smooth.
Quickly add the chopped garlic and stir until just combined. (Work quickly after all the ingredients have been added together, otherwise you might loose the little air bubbles that are being created by the baking soda and the vinegar.)
Spoon mixture into the oiled muffin tin. Set in a warm place to rise for about 20 minutes.
Bake in a preheated oven for 20-25 minutes (or until the tops are golden brown). Remove from oven.
Allow rolls to cool for a few minutes before removing from pan (a knife may need to be run around the edge of each roll to loosen.)
Enjoy with butter, soup, or salad; or make each roll into a little mini sandwich!
Let me know what you think of these rolls! I just love them.
This is something you have to try to believe! Containing only raw ingredients and absolutely no dairy, soy or gluten – this is a dessert that can be enjoyed by nearly everyone (even those who are extremely restricted by their diets). Let me know what you think!
*Not my own recipe but I’m not sure where it’s from originally. If you know I would love to give credit where credit is due!*
2 c pecans (or pretty much any other nut combo you can think of)
8-10 medjool dates – pitted
1 T coconut oil
1 T cinnamon
1 pinch ground cardamom
In a food processor, grind the nuts until they are fairly well blended. Add the rest of the crust ingredients and process until well combined. Press into a deep dish pie plate and refrigerate while you make the filling.
1 c raw cashew butter
1 small avocado (yes – I said avocado)
1/2 c + 2 T raw cocoa powder
1/2 c agave nectar
1/2 c melted coconut butter
1/4 c water
1 T vanilla
Rinse out the food processor. In the food processor, blend all filling ingredients until smooth. Scrape filling into crust and chill for 3-4 hours.
This is torte great on its own or served with berries! Enjoy!
This. Dip. Is. Amazing. You will never want to use ranch again! Tzatziki sauce either. It’s great with veggies, all kinds of meat, over rice, with chips… pretty much anything you can think of. And if you just add some vinegar it would make a wonderfully creamy salad dressing. You will be eating this by the spoonful and licking the bowl (both of which have been done)!
I made this dip for the first time this weekend, in a gigantic sized batch. This recipe should give you similar results on a smaller scale!
*Please note that this dip is best if made at least one day before serving. The first time I made it I kept adding lime juice and salt, trying to get it to taste like something other than mayo. I put it in the fridge without really being happy with the flavor – but the next day it was wonderful!
I love this dish! It’s simple to make and will easily feed a lot of people. This meal is almost as good as Mac n’ Cheese in the comfort-food-department. Although I’ve made this dish dozens of times – I apparently never took a picture of it.