Hello beautiful people!! I hope everyone’s week is off to a great start! Last week, I had a health explosion in my kitchen, and I’m finally getting around to the rest of the yummy recipes! Here’s to health, happiness, & yummy food!
Grilled Salmon Over Sweet Potatoes & Zucchini
*Makes a little over 2 servings
- 1 lb Wild caught salmon
- 1 lb sweet potatoes
- 4 – 5 zucchini
- Maple Brown Sugar Rub
- 1 tsp garlic salt
- 1 tsp black pepper
- Olive oil
- Wash salmon with cold water and dry with paper towel. Then apply maple rub and let it sit until ready to grill.
- Boil cut up sweet potatoes. Takes about 25-30 min depending upon how small you cut them. Once they are finished boiling, drain in sink, and use any type of blender to make them smooth. Add your 1/2 can of coconut milk to make them extra creamy! (I used my KitchenAid to blend them)
- As sweet potatoes are boiling, cut up zucchini . Add olive oil to pan, add zucchini, and sprinkle with black pepper and garlic salt. Put cover over zucchini, so that the steam helps to cook them. Check on them every so often to move them around in the pan, so that they don’t burn. (I’ve totally done it lol)
- Grill salmon last to your liking!
So after I made my delicious salmon for lunch, I had left over mashed and whole sweet potatoes. The next two recipes are a product of that!! I may be off on measurements, because I was just playing around, but I will be making them again, so if I am I will be sure to update this post!
- Big bowl of chopped kale
- Cooked Quinoa
- Cooked sweet potatoes
- Olive Oil
- Black Pepper
- Touch of Garlic Salt
- Touch of hot sauce
- Little bit of extra gruyere cheese. (I am officially off dairy since this photo – trying it out for 30 days.)
- In large pyrex add cooked quinoa, sweet potatoes, kale, & cashews. Add olive oil. Sprinkle with black pepper, garlic salt.
- Bake for 15 minutes, until cashews are nicely roasted.
- Add a little hot sauce for some spice!
- Use as a meal or side dish. (In picture above, I paired it with a grass-fed burger.)
Sweet Potato “Muffins”
- 1 cup of mashed sweet potatoes w/coconut milk already added
- 2 eggs
- 1 tsp Vanilla Extract
- 2 Cups of Oat Flour
- 1 tsp Baking Powder
- 2 T Flax Seeds
- Powdered Peanut Butter (Regular & Chocolate)
- Powder Cacao
- 1/2 Can Coconut Milk
- 1 Heaping T Coconut Oil (heat if solid)
- Add quinoa to sweet potatoes.
- Beat eggs, add vanilla extract.
- Add cinnamon.
- Add rest of the coconut milk.
- Add coconut oil
- Add flour slowly. (I used a sifter)
- Add baking powder
- Add flax seeds
- Make the secret surprise ingredient! In 3 different cups add powdered peanut butters & cacao and add water. I added a little bit of maple syrup to the cacao, because it was really bitter.
- Use an ice cream scooper and add a little of the mixture to the muffins tins, then add the secret ingredient, and then top it off with the rest of the batter mixture.
- Bake for about 30 minutes.
*So here is why I put muffins in quotes: The top was completely cooked, but the inside didn’t want to participate as much. The next day they seemed to come together a bit better. I definitely will be tweaking this recipe, because they really were a yummy low sugar snack!
Stay tuned for my other creations!! Happiness & Love to all!
***************Natalie Johnston is USATF certified runner coach serving areas PA, NYC, & NJ.*****************