Quick & Simple Grilled Salmon – with a Sweet Glaze!
5oz raw salmon fillet
1tbsp soy sauce
1/2tbsp lemon juice
1/2tbsp olive oil
1tbsp Better Body Foods coconut palm sugar (sub brown sugar)
1/4tsp minced garlic
Fresh Ground Pepper
In a small bowl mix together the soy sauce, water, lemon juice, olive oil, sugar & garlic until the sugar is dissolved. Season the salmon with some fresh ground pepper and place in a zip lock bag. Pour the marinade into bag, turn to coat and place in the refrigerator for at least 2 hours.
Preheat grill to medium. While grill is heating up, pour marinade out of the zip lock bag into a small sauce pan. Bring to a boil and then reduce heat and simmer until sauce slightly thickens – about 3-4 minutes. Set aside. Grill salmon on an oiled grate for about 4 minutes each side or until cooked to desired temperature. Pour glaze over salmon & enjoy!
Honey & Harissa Baked Salmon with Brussel Sprouts!
5oz raw salmon fillet
1tbsp of honey
1tsp of mild or spicy Mina Harissa
1/8tsp olive oil
5oz Brussel sprouts
1/2tsp olive oil
Preheat oven to 400 degrees. Place the brussel sprouts in a small bowl with 1/2tsp of olive oil and stir until well coated. Next lightly season them with salt & pepper. Mix together the honey & harissa in another small bowl – reserve a small amount of the honey sauce to use when serving salmon. Season salmon with a little salt/pepper and 1/8tsp of olive oil. Using a pastry brush, lightly coat the salmon with some of the honey sauce and bake with the brussel sprouts on a foiled like baking sheet for 15 minutes, basting the salmon with more sauce every 5 minutes. Use the reserved amount of glaze to top salmon with once it has been plated.
Low Carb Goat Cheese & Pecan stuffed Chicken Breast with strawberry salad – only 310 calories!
5oz raw chicken breast
14grams of pecans – divided
1/2oz of goat cheese
1-2 sprigs of thyme
1/4tsp lemon zest
Juice from half a lemon
Dash of olive oil
50grams of sliced strawberries
Bowl of mixed greens
Preheat oven to 400 degrees. Chop up half of the pecans and place them in a small bowl with the goat cheese, thyme leaves and lemon zest.
Put the chicken breast between two layers of plastic wrap, on a chopping board, and use a meat mallet to pound until 1/4-inch thick.
Lay the chicken breast flat, season each side with salt and pepper. Spread the cheese-pecan mixture over the breast, covering the entire surface. Carefully roll up the chicken as tightly as possible and secure with either kitchen twine or 2 toothpicks. Place on a foil lined baking sheet, squeeze the lemon juice over chicken roll and then light brush with a little olive oil. Bake for 20 minutes or until chicken is cooked through. Mine was perfectly juicy at 20 minutes. Allow to rest a few minutes prior to slicing. Serve on top of mixed greens with sliced strawberries and remaining pecans!