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A selection of our simple and healthy recipes
Baked Salmon with Lemon & Capers
By Susan B
Prep Time: 10 minutes Bake Time: 30-45 minutes
1-2.5 lbs fresh King or Sockeye salmon fillets
6 small lemons, sliced into wheels
1 jar (3.5 oz) organic capers
Extra Virgin Olive Oil, about 2 Tbsp
Prep: Rinse salmon fillets, pat dry, lay out on foil wrap skin down. I do each fillet in a separate foil wrap. Rub olive oil over salmon. Sprinkle pinch of salt if desired (note, capers are salty). Arrange lemon slices all over top of salmon. Drain capers, sprinkle over salmon. Close foil wrap.
Bake: Bake at 380 degrees for 30 minutes (for 1 lb) or 45 minutes (for 2.5 lbs).
Serve hot or cold. Can serve with Mission “Artisan” Blue Corn & Flaxseed soft tortillas, broken into quarters.
Watermelon & Feta Salad with Fresh Basil
By Tracey G
½ watermelon, cut into cubes
4 roma tomatoes, cut into chunks
½ cup crumbled feta cheese
1/3 cup raw pistachio kernels, no shells
Handful of fresh basil, chopped
2 pinches of salt
1 Tbsp extra virgin olive oil
5 Tbsp balsamic vinegar (or balsamic reduction)
Directions: Place watermelon cubes and tomato chunks in bottom of large serving dish. Lightly sprinkle salt evenly over top. Distribute feta and pistachios on top of the melon and tomato mixture. Drizzle olive oil and balsamic vinegar evenly over top. Top off with chopped basil.
Curried Lamb with Okra
By Kira B
2.5 lbs of lamb (bone in stew lamb chops)
1/3 cup coconut milk
2/3 cup water
1 Tbsp coconut oil
2 heaping Tbsp curry powder
1 tsp salt
Freshly groud pepper
2 onions, roughly chopped
2 large carrots, roughly chopped
1 bag frozen chopped okra
Cilantro for garnish
Directions: Preheat oven to 300 degrees. Add oil, curry powder, coconut oil, water and lamb to dutch oven and cook over medium low heat until spices are aromatic. Meanwhile, chop onions and carrots. Add the vegetables and salt, mix. Bring heat to high until boiling, then put in the oven for 3 hours. Remove, and mix in the okra. Let stand for 30 minutes. Add cilantro.
Good slow cooker recipe too.