Sweet 'n Smoky Salmon

So it's been a while since I have had a chance to blog - life got really busy with other awesome opportunities in my Stampin' business that brought more custom orders and time in the craftroom and in the process I lost my balance of all the plates I have in the air for a bit but I am back at making my health and wellness a priority and with that comes making sharing my journey with others, as a form of accountability, a priority too! 

It is funny how easy it is to slip back into poor habits even when you know better they can just 'sneak back up' on you!

Going to share one of my favorite ways to enjoy Salmon here for you - I adapted the recipe a bit for my own preferences

Sweet 'n Smoky Salmon (adapted from here)

Serves: Makes 4 servings

What You Need:

• 1/4 cup orange juice
• 2 tablespoons olive oil
• 2 tablespoons Epicure Louisiana Hot and Spicy, divided 
• 2 tablespoons organic coconut palm sugar or honey, divided 
• 1 pound salmon fillets 
  
  

Orange Salsa 

• 2 cans (11 ounces each) mandarin oranges, in their own juice, drained and cut into 1/2-inch pieces
• 2 tablespoons finely chopped red bell pepper
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon Epicure Louisiana Hot and Spicy

What You Do:

• For the Salmon, mix juice, oil and 1 tablespoon each Seasoning and sugar or honey in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
• Preheat oven to 400°F.* Mix remaining 1 tablespoon each Seasoning and sugar/honey in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.
• Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa 

 * Alternately if you would rather do on the BBQ for an additional smokey flavor. Soak a Cedar plank for a few hours and bake on the preheated BBQ for the same 10-15 minutes avoiding the 'direct flame'.

Pairs awesome with a light spinach, cranberry and almond salad or the boys had mini potatoes and a side salad. 

Have an amazing day!

Margaret

Live Well, Laugh Often, Love Much

Be Totallyawake4-life

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Lemon Dilly Tuna Wraps

They say that April showers bring May flowers apparently but for me April brings daydreams of picnics at the park and spending more and more time outside with the crew! I love spending time outside which means this time of year I typically want to spend less time in the kitchen making food!

The weather is warming up, the days are getting longer and I am craving 'lighter meals' so today I whipped myself up some lovely Lemon Dilly Tuna Wraps for lunch ... so quick and easy a meal fixing but still with such a pleasureful punch of crispness and flavor and oh so filling! 

 

 

 

 

What You Need

•  1 can of low sodium water packed tuna
• 1/2 cup of diced sweet onion
• 1/4 cup of celery
• 1/4 cup of sweet peppers (red/green/orange)
• 4 large leafs of romaine, rinsed and patted dry
• 1 tbsp. of mayo
• 1 tbps. of Epicure lemon dilly seasoning 
• Pepper to taste

 

What You Do

• Mix the tuna, veggies, mayo and seasonings in a bowl
• Scoop 1/4 into each of the romaine leaf and wrap up like a burrito
• Let marinade in the fridge for a couple hours if possible for the flavors to blend 

 

Have an amazing day!

 

Margaret

Live Well, Laugh Often, Love Much

Be Totallyawake4-life

Spicy Cheese and Jalapeno Bites

Had a craving for deep fried cheese sticks after being out this past weekend for dinner with a friend who ordered some so came home and opted for some grain free Epicure inspired cheese bites! All the flavor and a fraction of the calories!

What you Need:

• Head of cauliflower - washed and broken up into bite size pieces
• 1 tbsp Coconut oil melted 
• 1 tbsp Cheese and Jalapeno seasoning
• 1 tbsp black pepper

What you Do:

• Toss cauliflower in melted coconut oil 
• Sprinkle in seasoning and pepper and toss to coat. Can add more seasoning if you want extra cheesy/spicy. 
• Bake at 400 F on a parchment lined pan for 20-30 minutes until crisps up
• Serve as a side with a meal or as a snack with some marinara sauce for dipping!     

Have an amazing day!


Margaret
Live Well, Laugh Often, Love Much
Be Totallyawake4-life

Zucchini Lasagna

 Zucchini Lasagna
Serves 4

What You Need

• 1 pound extra lean ground meat (beef, chicken, turkey, pork choose your preference)
• 4 cups of homemade Tomato Sauce -  or ready made jar if you prefer
• 500ml Ricotta Cheese
• 1 cup of shredded cheese ~ we like either straight Mozzarella or a blend of Mozzarella and Parmesan
• 4 large Zucchini

What You Do

• Saute ground beef until evenly browned through and add pasta sauce. In my experience there is no need to grease a saute pan when cooking ground meat  I use a little water in the pan at the start to avoid sticking but once the meat releases its oil than you are good to go and the water will evaporate as you cook.
• Wash and pat dry than slice your Zucchini lengthwise ~ this is a handy tool for helping
• Basically layer as you wood a normal lasagna! I do not grease my pan either instead I put a little sauce on the bottom of the pan and swoosh it around to cover and than layer it with Zucchini slices, scoop of Sauce, Ricotta Cheese and Shredded Cheese. I basically did 4 layers so one zucchini per layer and using 1/4 of the sauce and cheeses for each layer. 
• Bake in an over at 350 F for approximately 45 minutes until zucchini is tender and cheese is melted and bubbling.
• Let stand for 5 minutes before slicing. 
• Serve with Cheesy Cauliflower sticks or a side salad.

Have an amazing day!

Margaret
Live Well, Laugh Often, Love Much
Be Totallyawake4-life

Homemade Tomato Sauce

I will admit that for the most part I tend to just purchase 'store bought' pasta sauce because the cost of fresh tomatoes often makes making my own seem less cost effective. However sometimes when tomatoes are on sale or I luck into a friend who has loads extra from their garden I will whip up a batch of homemade pasta sauces. It really is so easy and makes me long for a green thumb and the space for a garden so I could grow my own tomatoes and make enough of this to freeze through the winter season ... no added salt or sugar just fresh natural ingredients!

 

Homemade Tomato Sauce

Makes approximately 4-5 cups

What You Need

• Drizzle of Extra Virgin Olive Oil or Coconut oil 
• 1 cup onions, chopped extra-fine
• 1 cup celery, chopped extra-fine
• 1 cup carrots, shredded
• 3 garlic cloves, minced
• 4-6 large fresh tomatoes or 1 jar of Tomato Sauce
• Handful of fresh Italian parsley and basil, finely chopped
• 1 tbsp each Italian seasoning or Epicure's Marinara Seasoning
• 1 tsp each black pepper, roasted red pepper flakes, paprika

What You Do

• In a saute pan add a drizzle of oil of choice and saute onions, celery and carrots with garlic.
• While sauteing wash tomatoes and purred in food processor and strain to remove as much of seeds as possible or 1 jar of tomato sauce
• Once veggies are tender add in the pureed tomatoes or prepared tomato sauce. Add herbs and seasonings. 
• Simmer over low heat or in a crockpot on low for 4-6 hours until all flavors have combined.
• If you do not like 'chunks' use an immersion blender to puree smooth consistency or of making ahead for freezing can let cool and add to your food processor for a final puree.
• Use as is or add meat and combine with your favorite pasta dish! 
• Freeze unused portions for up to 3 months. 

Cooks Tip
To aid with meal planning ~ I like to measure out in 1 cup servings into Ziploc baggies and than I can grab as needed to use for my lunches or in other recipes.
  
Have an amazing day!

Margaret
Live Well, Laugh Often, Love Much
Be Totallyawake4-life

Savory Paleo Butternut Squash Latkes

So what to eat when you are grain free and recoverying from a Rota-virus and the recommended 'BRAT DIET' of bananas, rice, applesauce and toast ends up being the BA diet of Bananas and applesauce! 

Look in the fridge and throw together what you think might be 'safe' to digest from the leftovers there so you do not to spend too much time standing at the stove and yet will still have lots of healthy benefits to get you back on your feet!

Butternut squash  packs a lovely punch of vitamin B6, essential for the proper functioning of both the nervous and immune systems so lets use up t hat!

Parsley  is rich in many vital vitamins, including Vitamin C, B 12, K and A. This means parsley keeps your immune system strong, tones your bones and heals the nervous system, too. It helps flush out excess fluid from the body, thus supporting kidney function.

Garlic which helps to boost immunity and detoxify the body so is an awesome aresenol in the diet to fight off sickness! 

Ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain. 

Onions improve the working of Vitamin C in the body, thus gifting you with improved immunity.

Bacon  ~ well everything tastes better with bacon but it is actually GOOD for your health too!

So put them together with a couple clean eating staples like an egg, almond flour and coconut oil and what can you make?  

Savory Paleo Butternut Squash Latkes

Makes approximately 6 Latkes how many that serves depends on your appetite!

What You Need

• 2 cups of cooked butternut squash ~ scooped out of the skin.
• 1 egg
• 1/2 cup of almond flour
• 2 slices of cooked bacon very finely diced to help with digestion
• 1/2 an onion finely diced to help with digestion
• 1 Garlic glove minced for its antibacterial punch
• 1 pinch of ginger for its soothing tummy affects
• Few sprigs of fresh parsley 
• 1 tablespoon of coconut oil

What You Do

• In a bowl beat the egg well and add the remain ingredients to mix.
• Melt coconut oil over medium heat and drop a 'patty full' scoop onto the frying pan and flatten even with flipper. 
• Brown on each side for about 4 minutes until heated through.
• Serve as a meal on their own or as a side with some meat and veggies!

Nutritional Breakdown  

Based on the recipe making 'six' latkes ... the coconut oil and bacon gives it a bad 'saturated fat' rating but you need to decide for yourself if you feel this is a 'healthy fat' option or a 'bad fat' option cause IMO their analysis does not discriminate between fats when I put nuts in there they say they are bad too and nuts are full of healthy fats!

Have an amazing day!

Margaret

Live Well, Laugh Often, Love Much!

Be  Totallyawake4-life

Savory Paleo Butternut Squash Latkes

Elf on the Shelf Does Yoga!

Even Elves need to keep in shape! Sunday is rest and recover day ~ a day to get our YOGA on! 

Ian the Elf even made a little poem about the fun of YOGA

Santa thought you might be feeling wound pretty tight,
As Christmas gets closer and you are trying so hard to do everything right!
So he sent me with a little relaxational fun

some Yoga moves for you to get done!
A little Downward Dog and the Tortoise Pose
To relax you from the top of your head  to the tip of your toes
So take a deep breath and we will begin
cause Yoga is a great way to help you find your zen!

While getting my YOGA on today I enjoyed diffusing some Holiday Cheer from doTERRA®

There is something extra relaxing about having the diffuser going while doing YOGA! 

I also love doing yoga with the daycare crew ~ it is a great way to help them refocus when their energy gets going a little too wild in a small enclosed space!

We love this CD from Barefoot Books

It came in a bundle with the Yoga Pretzels cards from Barefoot Books as well ~ cute little cards with simple to mimic poses for beginners young and old!

These are some fun moves from over at Easy Yoga at Home

How do you feel about Yoga? Love it or hate it?

Have an amazing day!

Margaret

Live Well, Laugh Often, Love Much

Be Totallyawake4-life

Brussel Sprouts that taste like STUFFING??

What You Need
Serves 2 adults as a side dish or replacement for your grain dish

• Brussel sprouts about 20
• 1/4 cup dried cranberries
• 1/2 cup of pecans ~ chopped
• 2 teaspoons of Extra Virgin Olive Oil
• 1 tablespoon Epicure Apple and Sage seasoning or a stuffing season of your choice
• Tin foil

What You Do

•  Wash and cut brussel sprouts in half remove any brown core part
• Place brussel sprouts on a sheet of tin foil ~ add remaining ingredients over top and close up the tinfoil to form a pouch.
• BBQ over 400 F for 30-45 minutes until tender or could bake in the oven the same way I just prefer to cook on the BBQ cause it adds that additional flavor. 
• Pairs well with any meat ~ we had it with Pork chops this week

Have an amazing day!


Margaret
Live Well, Laugh Often, Love Much
Be Totallyawake4-life

Bacon Jalapeno Deviled Eggs

This the Christmas season for the start of work and family potluck parties and the enjoyment of tasty appetizers with friends over great conversation ... we are heading to one this weekend with my other half's Civil War reenactment troop and this is one of the offerings we are bringing ... we are well known for our desire to spice up everyone's life so of course it is sometime that has a little heat.

Bacon Jalapeno Deviled Eggs 

What You Need

• 12 large eggs
• 1 cup mayonnaise
• 1½ teaspoon vinegar ~ rice or apple cider
• ¾ teaspoon ground mustard
• 2 jalapenos, seeded and finely chopped
• 6 pieces bacon, cooked, crisp and crumbled
• Smokey Paprika

What You Do

• Hard boil the eggs and let cool. Peel
• Slice the hard boiled eggs in half, lengthwise
• Remove the yolks and put them in a mixing bowl
• Mash the egg yolks with a spoon
• Add the mayonnaise, vinegar, ground mustard to the mashed egg yolks and stir until well combined and minimal lumps
• Mix in the jalapenos and bacon
• Fill each egg hole with the mixture
• Sprinkle with paprika
• Chill until ready to serve

 

Cannot wait to share them with everyone this afternoon ~ like a good cook I sampled one to make sure they were serve-able and just a nice hint of heat to make them a unique alternative .... next time I might try this combo but with avocado in place of the mayo as an option but my other half is not an avocado lover and requested I make 'normal' style and well since this one is a 'his side' party I aim to please! 

 

 

Have an amazing day!

Margaret

Live Well, Laugh Often, Love Much

Totallyawake4-life

Creamy Lemon Dilly Chicken with Bacon

Did someone say BACON everything is better with bacon ~ including this tasty combination of flavors created in a one dish skillet that can be served either with cream or coconut milk depending on your dairy needs! We use to use the heavy cream but with me attempting to limit dairy tried it last night with the coconut milk and it tasted awesome too!

Creamy Lemon Dilly Chicken with Bacon
Serves 4

What You Need 

• 1 tablespoon coconut oil
• 4 x 4 oz servings chicken breasts - chopped to bite size
• 4 strips bacon (chopped into small chunks) 
• 1/2 sweet onion ~ finely diced measures 1/2 cup
• 3 garlic cloves, minced
• 1 teaspoon fresh ground pepper
• 1/2 cup of homemade stock
• 1 tablespoon Lemon Dilly Seasoning from Epicure or a pinch of fresh dill weed chopped finely
• 5 thin lemon slices
• 1/4 cup heavy cream or for a dairy free version use Coconut Milk or other alternative.
• 1 cup of flash frozen peas

What You Do

• Melt coconut oil in the skillet. Saute onions, bacon, garlic and pepper in the oil for a couple minutes to let it absorb their flavors and the bacon to crisp up.
• Add chicken to the skillet and cook chicken a couple minutes on each side to sear the edges and flavor from the oils in. 
• Once the chicken is seared add your stock, lemon dilly spices, and sliced lemon over the top of the chicken and cover and let simmer as the stock reduces 'down' and gets thicker. About 8-10 minutes over medium heat ~ check to make sure chicken is heated to 165 F with a meat thermometer or no pink is visible in the middle of chicken.
• Remove lemon slices and disgard and either move chicken/bacon to the very 'edges' of your skillet for a minute so that the stock in the middle or if you do not mind a second dirty dish temporarily remove from chicken from the pan and slowly stir in the cream into the thickened stock to form your cream base. Bring sauce to a boil and than reduce heat and return chicken along with peas to your skillet.
• Cover and let simmer for another 5-10 minutes to cook the peas in the cream sauce and ensure that the meat has reached the proper internal temperature. 

 Nutritional Breakdown

If you are doing the #21DayFix you would count 1/4 of this recipe as is ~  1.25 red for chicken and bacon, 1/2 a yellow for the peas, 1/4 green for the onion, 1 tsp for the coconut oil and if you use the coconut milk option than 1 blue. 

The following is the nutritional facts of just the above using heavy cream or coconut milk options does not really change the calories but the coconut milk option appears to change the 'high in cholesterol' warning to 'high in saturate fat'  ~ depending on what you serve it 'over' will change the totals below.

We had it served tossed with spaghetti squash for a grain free version as well as so that it used a 'green container' for myself ... it would taste lovely over a pasta or rice of your choice if you can par take in those options . 

Have an amazing day!

Margaret
Live Well, Laugh Often, Love Much
Totallyawake4-life

Two ingredient jam ~ in minutes!

I was so excited when my friend Lisa told me that Epicure has come out with their own 'quick blend' Chai Jam seasoning ~ allowing for two ingredient jam ready to serve in minutes!

 Epicure Chai Jam

 

What You Need

• 2 cups of chopped fruit. Fresh or frozen  (strawberries, raspberries, blackberries, blueberries, peaches, mango, apples you choose or mix them up)
• 2 tablespoons Epicure Chai Seasoning blend

What You Do

• Prepare your fruit ~ remove stems, pits, seeds and skin as needed. Chop into small pieces to speed cooking and make it easier to 'puree' later.
•  Cook the fruit until it is able to be pureed with ease using a spoon. Either on the stove top 5-10 minutes or in the microwave ... only needed 3 minutes for the frozen option!

• Mash with a spatula or fork or using a handheld immersion blender to get your desired 'fruit puree' ~ we like chunks in our berrie jam so just use the fork to mash but with mango/peach we puree with the handheld.
• Add in 2 tablespoons of Chai seasoning blend stir until mixed. Let cool to room temperature and than transfer to a glass storage container ~ keeps 2 weeks in fridge if it hangs around that long! I made a batch today and served it to the crew over our two ingredient ice-cream so will need to make a second batch for the weekend!

Look how yummy it looks served over the homemade ice-cream we made with the daycare crew for a snack this afternoon!

If you are not fortunate enough to have an Epicure rep who can make your life easier and shave off time measuring and guessing in the kitchen ~ here is the 'traditional' from scratch method for Chai Jam ... it is awesome too but sometimes when chasing 5 kids around and trying to eat clean finding ways to shave off a few minutes in the kitchen is a godsend!

Regular Chai Jam

What You Need

•  2 cups of chopped fruit ~ fresh or frozen (strawberries, raspberries, blackberries, blueberries, peaches, mango, apples you choose or mix them up)
• 1-2 tablesppons of lemon juice - to taste
• 1-2 tablespoons of sweetener to taste (I prefer NONE but you can add honey, agave, maple syrup or regular sugar)
• 2 tablespoons chai seeds ~ plus more if needed

What You Do

•  Prepare your fruit ~ remove stems, pits, seeds and skin as needed. Chop into small pieces to speed cooking and make it easier to 'puree' later.
•  Cook the fruit until it is able to be pureed with ease using a spoon. Either on the stove top 5-10 minutes or in the microwave 4-6 minutes
• Mash with a spatula or wooden spoon or using a handheld immersion blender to get your desired 'fruit puree' ~ we like chunks in our berrie jam so just use the spoon but with mango/peach we puree with the handheld.
• Stir in the lemon and sweetener ~ taste test to get the flavor you desire. Add more sweetener as desired
• Stir in your chai seeds let stand 5 minutes on the counter. If you'd like 'thicker' jam add more chai seeds which might be needed with particularly 'juice' fruits. Add 1 teaspoon at a time until you get the desired consistency.
• Transfer to a glass jar with air tight seal when cooled to room temperature and store in the fridge. It will last for about 2 weeks in fridge or 3 months in the freezer.

 Have an amazing day!

Margaret
Live Well, Laugh Often, Love Much! 
Be Totallyawake4-life