Saturday, May 7, 2016
There’s nothing better than a meal that leaves you only one pan to wash. In this recipe, red cabbage and scallions are roasted on the same pan as salmon (or other fish of your choice). It’s a simple but gorgeous meal, and one that can be eaten hot out of the oven or cold the next day mixed with salad greens.
Red cabbage is used here for its eye-catching color, but this cruciferous veg has so much more going for it than just looks. Sulfur-rich and boasting a whopping thirty-six different anthocyanins, that purple color is screaming out “antioxidants!”
Roasting shredded cabbage turns the shreds into frizzled bits that are both tender and crispy. Served with fatty salmon, the combination of cabbage and fish is a super-healthy, super-satisfying meal.
Time in the Kitchen: 50 minutes
- 4 6-ounce/170 g pieces salmon fillets (or other fish), about 1-inch/2.5 cm thick, patted dry
- 1 small head red cabbage, shredded
- 8 scallions, chopped
- 3 tablespoons avocado oil or extra virgin olive oil, plus more to coat fish (45 ml)
- 1/4 cup finely chopped fresh parsley (60 ml)
Preheat oven to 425 °F/218 °C.
Rub fish with olive oil or avocado oil and season with salt and pepper. Set aside.
Toss shredded cabbage with most of the scallions (save a small handful for garnish) and the oil. Lightly salt and pepper. Spread the cabbage and scallions out evenly on a rimmed baking sheet (18×13 is a good size) Cook 25 minutes.
Stir the cabbage and scallions and push to the sides of the pan, making room for the fish fillets in the middle. Place the salmon skin side down. Roasting time depends on the thickness of the salmon—about 8 minutes per/inch is usually about right.
Top with parsley and remaining scallions before serving.
Not Sure What to Eat? Get the Primal Blueprint Meal Plan for Shopping Lists and Recipes Delivered Directly to Your Inbox Each Week. Now Available as an App!
from Mark's Daily Apple http://ift.tt/272N2nv
Take your childhood favorite banana pudding up a notch with rich and creamy coconut milk, nourishing chia seeds and a probiotic kick! Healthy enough to eat for breakfast and delicious enough to enjoy for dessert, this banana pudding is packed with fiber, is rich in potassium and is super-easy to make ahead of time for a grab-and-go meal or snack on a busy day.
The recipe is versatile, too. I used a combination of soy milk, coconut milk and lightly sweetened vanilla Greek yogurt, but feel free to use your favorite nondairy or dairy milk and yogurt to customize the recipe to your liking. And if you’re not in the mood for coconut on top, get creative by adding your own healthy “bling,” such as walnuts, pecans, nut butter, trail mix, dried fruit, hemp seeds or maybe even a sprinkling of chocolate chips. Enjoy!
Coconut Chia Banana Pudding Parfait
Makes 6 servings
1 1/2 cups light canned coconut milk
1 1/2 cups unsweetened soy milk
7 peeled bananas, divided
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3/4 cup chia seeds
1 1/2 cups vanilla Greek yogurt
3 tablespoons shredded unsweetened coconut
Combine soy milk, coconut milk, 4 of the bananas (broken in half), pumpkin pie spice, vanilla extract and salt in a blender. Blend on high speed until smooth. Put chia seeds in a medium-size mixing bowl or a large glass jar, and pour banana mixture on top. Stir well to combine, and place mixture in refrigerator for 4 hours or overnight to thicken. You may want to stir mixture after 1 hour, to ensure no chia seeds settle to the bottom of the bowl or jar. To serve: Slice remaining bananas. Spoon 3/4 cup chia pudding into 6 bowls, jars or parfait glasses, and top each serving with 1/4 cup yogurt, 1/6 of the banana slices and 1/2 tablespoon coconut.
Note: Serve with nondairy yogurt (coconut milk, soy milk or almond milk) instead of Greek yogurt for a dairy-free, vegan version.
Per serving: Calories 300; Fat 15 g (Saturated 7 g); Cholesterol 3 mg; Sodium 49 mg; Carbohydrate 45 g; Fiber 13 g; Sugars 20 g; Protein 13 g
EA Stewart, MBA, RD is a registered dietitian nutritionist specializing in wellness and GI nutrition. In addition, EA is the creator of The Spicy RD, which features delicious gluten-free recipes made from healthy, seasonal ingredients.
from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1SWikTN
Calling all Primal Kitchen enthusiasts! Do you love our products? Does the idea of educating others on the benefits of wholesome, healthy, delicious ingredients pique your interest? Looking for some fun, flexible, part-time work? Then today is your lucky day! We’re expanding our Brand Ambassador team in the Chicago and Florida areas. If you (or someone you know) meet the requirements from the list below, and you’re looking for work with lots of control over your schedule, please apply by filling out the application and emailing your resume to firstname.lastname@example.org. Go over our Brand Ambassador checklist and see if you’re a match. If you are, then you might be snagging one of the hottest positions in Chicago or Florida.
- You love hanging out in Whole Foods or your local natural grocery store
- You have an outgoing personality and you’re incredibly charming and fun
- You live a Primal lifestyle
- You have a general understanding of why avocado oil is the best oil—and you’re not afraid to educate shoppers
- You like to talk
- You have wheels
- You live in either the Chicago area or in Florida
- You have a smartphone (for recording information from your demo)
If you think you’d make a good fit, apply here!
from Mark's Daily Apple http://ift.tt/1s2zqcc