Pineapple Plank Salmon with Broccoli Salad

 

One Large Wild Caught Salmon Fillet

One Pineapple

One small head of broccoli, Chopped

One avocado, Diced

Handful of Micro Greens-In Salad

1 Tbs. Lemon Pepper

1/4 tsp. Cardamom-On Salmon

1/2 tsp. Chipotle Powder-On Salmon

1/2 tsp. Onion Powder-On Salmon

Salt (to taste)- On Salmon and Salad

Pepper (to taste)-On Salmon and Salad

 

Salad Dressing:

1/2 Tbs. Fresh Lemongrass or Crushed Lemongrass

3 Tbs. Olive Oil- On Salmon

1 Tbs. White Wine Vinegar

1 Tbs. Lemon Juice-On Salad

Drizzle Honey- On Salad

 

Preheat oven to 405 degrees. Cut down each side of the pineapple creating a square or rectangle shape, leaving some fruit on the skin of the pineapple. These will be your planks. Lay the planks down in a glass pan and season them with Cardamom, Chipotle Powder, Onion Powder, Lemon Pepper, Salt and Pepper. Sprinkle these same spices on the non-skin side of the salmon fillet. Drizzle the planks and salmon fillet with Olive Oil. Flip salmon onto planks skin-side up. Center Salmon on planks and cover skin-side with any remaining planks. Place in oven to bake for 35 minutes or until fish is flaky.

Core and dice remaining pineapple and toss with chopped broccoli, micro greens and diced avocado in medium bowl. Whisk or shake dressing and drizzle over salad, toss.

 

 

Coconut Chicken Tacos with Peach n' Pinto Quinoa Salad

 

In medium pot on low heat cook all ingredients for 40 minutes and then shred.
2 large chicken breasts or 8 chicken tenders
1/2 cup lite coconut milk
Blended 1/4 cup pineapple, large chunk of fresh, peeled ginger (2 tbs. size)
1 Tbs. crushed lemongrass

Boil:
1 cup Quinoa
1 1/4 cup Water + 3/4 cup white wine vinegar+ Tbs. Peach Vinegar (if available)
1 can pinto beans (no salt added), rinsed and drained

Add ingredients listed below, mix together in medium bowl and put in fridge to cool.

2 Peaches, slightly under-ripe is best, diced
1 Small shallot, diced
2 stalks mint, stemmed, rolled, and chopped

Sautee all together for seven to ten minutes:
3/4 cup chopped prosciutto
2 tbs. lite coconut milk
2 tbs. artichoke lemon pesto

Mix,
Crisped prosciutto
1/4 cup nonfat plain greek yogurt
1 tbs. lite coconut milk
1 tbs. artichoke lemon pesto
1 tsp. Lemon Pepper

Halve cherry tomatoes and toss in 1 tbs. lime juice
Roll and slice any green lettuce mix

Use small, taco-size, multigrain tortillas for chicken, tomatoes, greens, and prosciutto cream. Serve with quinoa salad on the side.

Sweet Potato, Turkey, Quinoa Chili

Sweet Potato, Turkey, Quinoa Chili

1 large sweet potato, peeled and cubed

1, 15 oz. can diced tomatoes, no salt added

2, 15 oz. cans tomato sauce

1 can garbanzo beans/chickpeas,  not drained

1/2 sweet yellow onion, diced

1/2 anise/fennel, diced

3/4 cup

1 1/2, 15 oz. cans re-filled with water

1 Tbs. olive oil

2 tsp. salt

2 tsp. black pepper

1 tsp. chipotle pepper, powdered

1 tsp. red pepper flakes

3 tsp. paprika

1 tsp tarragon

2 tsp. ground mustard

2 tsp. chili powder

2 tsp. Italian seasoning

Add-ons:

Shredded Chedder

Cubed Avocado

Tbs. of nonfat, plain Greek yogurt, if wanted

In large pot, heat olive oil on low (3). Add diced anise/fennel and diced onions. Brown turkey in seperate skillet pan and poor it all in with the other ingredients after caramelizing fennel and onions. Let caramelize for 2 minutes then add all other ingredients and stir until thoroughly mixed. Cover. Cook on low, stirring frequently for 3 hours.