Ginger Salmon

IMG_9820Ginger Salmon

From The Healthy Gluten Free Life


3 Tbsp. soy sauce

1 Tbsp. lemon juice

2 Tbsp. honey

1/2 tsp. onion powder

pepper to taste

2 Tbsp. olive oil


4 boneless skinless wild salmon fillets

Topping options:

chopped green onion

sesame seeds

finely chopped macadamia nuts

Whisk together sauce.  Heat a large nonstick skillet over med-high heat, spray, add salmon.  Reduce heat to med-low, cook for about 1 min.  Turn salmon over, simmer, uncovered for about 3 min.  Pour sauce over salmon, into pan.  Simmer, uncovered, for about 2 minutes, or until salmon is cooked through and flakes with a fork.  To serve, place salmon on plates and spoon some of the sauce on top.  Garnish as desired. Yumm yumm!

Apple-Carrott Muffins

Despite what you may think when you look at my last post, I have been eating better lately.  I was introduced to this recipe a little while ago and can’t stop making it.  It’s healthy, low calorie, and an energy filler.  Love it!  I’ve made some alterations that I’ve written beneath the original copied post.  CLICK HERE to find some more great healthy recipes from the blog I got this from.


Apple-Carrott Muffins

1 cup baking flour
1 cup whole wheat flour
1/4 cup oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup brown sugar
1 1/2 cups coconut yogurt
1/4 cup melted vegan butter
1 1/4 cups shredded apple (about 1 large)
1 1/4 cup shredded carrots (about 2 large)
1/2 cup finely chopped walnuts
*1/2 cup chopped golden berries
Pre heat the oven to 400 degrees.  Prepare the muffin pan by coating it lightly with coconut oil and sprinkling with wheat flour.

In a large bowl mix the wet ingredients. Add the dry ingredients and mix thoroughly. Fill the muffin tins about ¾ full with batter.

Bake for about 15-20 minutes. Let them cool for about 15 minutes before removing them from the pan and serving.

(I used all purpose flour for both cups of flour, because I was out of wheat when I took this picture, so you’re muffins might look a little darker.  I ended up using 2 apples and dates instead of golden berries)


Turkey Apple Salad

I’ve been trying to eat healthier this year.  This is one of those great dishes that you wish you ate more of after you put your plate in the dishwasher.  This would be great to eat around Christmas time because of its coloring.  On Thanksgiving the Hubby and I made two turkeys; one for eating on the big day and one for shredding and putting in freezer bags to save for a rainy day.  I was so glad I decided to pull one of those bags out for a yummy turkey dinner night.   I got the original recipe from pinterest, but made quite a few changes to it so now the recipe is mine.  I apologize because my measurement aren’t really exact, because I don’t always measure everything, but they are pretty good estimates.  Happy eating!

Turkey Apple Salad

apx. 3 cups shredded turkey

1 large Granny Smith or Gala apple chopped into little pieces

2 stalks celery, chopped

1/4 cup onion flakes

1/2 cup parsley flakes

1/4 cup walnuts or pecans, chopped

1/4 cup craisins

1 cup greek yogurt, plain

1 avacado, pureed

2 Tbsp. lemon juice

1 tsp. chili sauce

red pepper flakes to taste ( I put in about 2 tsp.)

1/2 tsp. cinnamon

salt and pepper to taste

(serve with lettuce, Pita’s, and some hot sauce)

Combine all the dry ingredients in one bowl and the wet ingredients in another.  Combine them both and refrigerate until ready to eat.  Voila! Num num num num.

Easy Fish Tacos

It’s diet time for me.  I decided to mix up a few things I got at Costco and came up with this super easy winning combination.  I’ve eaten this for lunch every day this week and I haven’t felt hungry by dinner.  It’s filling, healthy, and low calorie.  Winner all around.

Easy Fish Tacos

7 Wild Alaska Salmon Bites

1 cup Stir-Fry Vegetable Blend

1 Tortilla

Stir fry the veggies with a very small amount of oil, microwave the salmon bites, wrap it all up in a tortilla.  Done.  Delicious.  Filling. 360 calories.