Muffin-Tin Quinoa Salmon Cakes
Recipe adapted from eatingwell.com
2 cups cooked quinoa
2 (6 ounce) pouches pink chunk salmon, drained
½ cup finely chopped onion (1 medium)
3 Tbsp chopped fresh chives
2 cloves minced garlic
1 cup panko breadcrumbs
¾ tsp lemon-pepper seasoning
½ cup milk
2 eggs, lightly beaten
2 egg whites, lightly beaten
2 Tbsp olive oil
1 (6 ounce) container plain Greek yogurt
1 Tbsp Dijon mustard
2 tsp lemon juice
Salt and pepper to taste
6 cups greens of choice
1 lemon, cut into wedges
Preheat oven to 350. In a large bowl stir together cooked quinoa, salmon, onion, 2 Tbsp of the chives, and garlic.
In another medium bowl, stir together panko and lemon-pepper seasoning. Add milk, eggs, egg white, and oil and stir until combined. Add panko mixture to salmon mixture and stir to combine well
Coat 12 muffin cups with cooking spray. Divide the mixture between all the muffin tins evenly (about a heaping 1/3 cup in each). Bake about 25 minutes until tops are golden.
While muffin cups are cooling down, make a sauce by stirring together the yogurt, mustard, lemon juice, pepper and the remaining 1 Tbsp of chives.
Serve salmon muffins on top of the greens along with a lemon wedge and lemon-mustard sauce.
Spicy Lime Black Beans
Recipe adapted from BrainHQ.com
2 cups dried black beans
2 tsp dried oregano
1 tsp salt
2 Tbsp olive oil
1 medium white or yellow onion, chopped finely
1 red bell pepper, chopped finely
3 cloves garlic, crushed
2 tsp cumin
1 Tbsp hot sauce, chili powder or other hot seasoning to taste
Juice of 2 oranges or ¼ cup orange juice
Juice of 1 lime or another tablespoon of orange juice
1 Tbsp white vinegar
Rinse beans and soak overnight in cold water
When ready to cook, drain soaking water and rinse again
Put beans in a large pot with oregano, salt and 5 cups water. Bring to boil, then reduce heat to simmer and cook until beans are soft but not completely cooked – about 40 minutes.
Meanwhile, heat olive oil in a saute pan over medium heat and cook onions and peppers until soft, add chili powder, cumin, and garlic and saute another 30 seconds.
Remove cooking liquid from beans until there is about ½ inch of liquid above the beans.
Add sautéed onions and spices to beans and cook another 45 minutes more until beans are thick and cooked through.
Turn off heat and stir in orange and lime juice. Taste and salt and other spices to taste.
*For quick version use 2-15.5oz cans of drained black beans, add to pot with about 1 cup water or broth or choice. Start these to simmer while completing step 4. Add the onions and spices and cook 10 minutes or until beans are thick and cooked through, then complete step 7.
Spiced Pears and Pomegranate
Recipe adapted from Allrecipes.com
3 pears – peeled, cored and cut into wedges
Seeds from 1 pomegranate
1 tablespoon fresh lemon juice
2 tablespoons light brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons finely chopped almonds (optional)
4 sprigs fresh mint leaves for garnish (optional)
Place the sliced pears and pomegranate seeds into a bowl. Toss with lemon juice to coat. Combine the brown sugar, nutmeg, and cinnamon in a small cup or bowl, then mix into the fruit. Cover and refrigerate for at least 1 hour before serving to blend the flavors. Serve in individual dishes, and garnish with a sprinkling of chopped almonds and a sprig of mint.
Warming Carrot, Ginger and Turmeric Soup
Adapted from larencariscooks.com
1 White Onion
3 cloves garlic minced
1–inch Piece of Fresh Ginger finely grated
2 inch Piece of fresh Turmeric finely grated
4 cups Vegetable Stock
1 tbsp Lemon Juice
Canned Coconut Milk (for topping)
Black Sesame Seeds (for topping)
Dice the onion and carrot into small chunks (no need to be precise as everything will be blended at the end), and grate the ginger and turmeric finely.
Heat a small amount of olive oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic, turmeric and ginger and saute for another 1 minute.
Next, add the diced carrot and saute for another 2 minutes. Then add the vegetable stock and simmer for 20-25 minutes until the carrot is cooked through and soft.
Use a stick blender to blend the soup until it’s smooth, or transfer into a standing blender and blend. Stir in the lemon juice, then serve with a swirl of coconut milk and some black sesame seeds.