Here's a straightforward way to prepare delicious salmon! Basil, garlic, lemon juice and parsley provide a mild seasoning that perfectly enhances the distinctive flavor of this irresistible fish."
INGREDIENTS:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon
DIRECTIONS:
1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Wednesday, November 30, 2011
Monday, November 21, 2011
vegan burgers
We went to a fun dinner at Kath and Matt’s house tonight! We decided a few days ago at yoga that we should do a casual Saturday night dinner together, and we agreed to split up the menu to make it easy. Kath and Matt would provide veggies and buns, and Casey and I would make homemade (vegetarian) burgers! I really shouldn’t take any credit though, because this one was all Casey’s idea.
As vegetarians, we are always trying to be creative with fun ingredients and different alternatives to the standard boring fare. We make a LOT of different veggie and bean burgers, mostly because I use it as an excuse to feed my ketchup addiction. :) But this burger takes the cake. It is Casey’s third time making it, and it is AMAZING! The best part is that you can interchange ingredients as you please – substitute any type of bean or seed, and you’ll still get the same result – just a slightly different flavor! We’ve made these so far with black beans and garbanzos (black beans were better!).
Vegan Bean Burgers
Ingredients: (makes 6 burgers)
2 cans black beans (rinsed and drained)
2 carrots, grated
1/2 cup dry rolled oats
1/4 cup pepitas (pumpkin seeds)
1 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp sea salt
1/4 tsp black pepper
To Prepare: Preheat oven to 300 degrees. Next, add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky). Let it run for roughly 10 seconds. Grate the carrots, and then add to your mixture in the food processor. Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.
We pre-baked ours and did a final heat on the grill with some veggies – such a perfect summertime meal!
Enjoy! :)
HAPPY BIRTHDAY to my amazing big sister Rebecca!! Wishing we could celebrate together again this year!
You might also like:
As vegetarians, we are always trying to be creative with fun ingredients and different alternatives to the standard boring fare. We make a LOT of different veggie and bean burgers, mostly because I use it as an excuse to feed my ketchup addiction. :) But this burger takes the cake. It is Casey’s third time making it, and it is AMAZING! The best part is that you can interchange ingredients as you please – substitute any type of bean or seed, and you’ll still get the same result – just a slightly different flavor! We’ve made these so far with black beans and garbanzos (black beans were better!).
Vegan Bean Burgers
Ingredients: (makes 6 burgers)
2 cans black beans (rinsed and drained)
2 carrots, grated
1/2 cup dry rolled oats
1/4 cup pepitas (pumpkin seeds)
1 tbsp olive oil
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
1 tsp sea salt
1/4 tsp black pepper
To Prepare: Preheat oven to 300 degrees. Next, add the oats and pepitas to your food processor and grind until coarsely chopped (they will still be a little chunky). Let it run for roughly 10 seconds. Grate the carrots, and then add to your mixture in the food processor. Add 3/4 of the beans, all spices, and the olive oil. Once all of this is in the food processor, give it a whir and mix it all together.
Spoon mixture into a mixing bowl and then fold in the rest of the whole, reserved beans. Wet your hands and then form into 6 medium sized patties. Place patties on a non-stick baking sheet or into a baking pan, and bake at 300 degrees for 40 minutes, turning once in the middle. If you want to grill these, pre-bake them for 30 minutes at 300, and then throw them on the grill to reheat and get a little extra browning.
We pre-baked ours and did a final heat on the grill with some veggies – such a perfect summertime meal!
Enjoy! :)
HAPPY BIRTHDAY to my amazing big sister Rebecca!! Wishing we could celebrate together again this year!
You might also like:
Wednesday, November 2, 2011
Pumpkin Cupcakes with Protein Frosting
Ready in 30 minutes • Makes 12 servings
Ingredients
3 scoops whey protein powder
9 egg whites
3/4 cup organic pumpkin, canned
6 tbsp ground flaxseed
8 packets Stevia
3 tbsp unsweetened dark chocolate cocoa powder
2 tsp baking powder
Frosting:
1 cup vanilla whey protein powder
2 tsp cinnamon, to taste
2 packets Stevia
Instructions
Preheat oven to 350°C. Line a 12-cup muffin tin with paper liners.
Combine all ingredients in a mixing bowl. Use an electric or hand mixer to blend thoroughly together.
Divide mixture into lined muffin tins.
Bake for about 15 minutes or until cooked fully through. To test for doneness, insert a toothpick into one and if the pick comes out clean, then it’s ready. Remove from oven.
To make frosting, mix all ingredients in a small bowl. Add water slowly and stir until smooth. Spread evenly on top of each cupcake.
Nutrients per serving:
Calories: 150, Total Fats: 2 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 35 mg, Sodium: 85 mg, Total Carbohydrates: 12 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 21 g, Iron: 1 mg
Ready in 30 minutes • Makes 12 servings
Ingredients
3 scoops whey protein powder
9 egg whites
3/4 cup organic pumpkin, canned
6 tbsp ground flaxseed
8 packets Stevia
3 tbsp unsweetened dark chocolate cocoa powder
2 tsp baking powder
Frosting:
1 cup vanilla whey protein powder
2 tsp cinnamon, to taste
2 packets Stevia
Instructions
Preheat oven to 350°C. Line a 12-cup muffin tin with paper liners.
Combine all ingredients in a mixing bowl. Use an electric or hand mixer to blend thoroughly together.
Divide mixture into lined muffin tins.
Bake for about 15 minutes or until cooked fully through. To test for doneness, insert a toothpick into one and if the pick comes out clean, then it’s ready. Remove from oven.
To make frosting, mix all ingredients in a small bowl. Add water slowly and stir until smooth. Spread evenly on top of each cupcake.
Nutrients per serving:
Calories: 150, Total Fats: 2 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 35 mg, Sodium: 85 mg, Total Carbohydrates: 12 g, Dietary Fiber: 3 g, Sugars: 5 g, Protein: 21 g, Iron: 1 mg
cheese stuffed baked chicken
Ready in 35 minutes • Makes 1 serving
Ingredients:
Nonstick cooking spray
4 oz skinless chicken breast
1 light Laughing Cow Swiss Cheese wedge
1/4 cup low-fat, low-sodium cottage cheese
1/3 cup diced tomato
2 tbsp fresh rosemary
2 tbsp oat bran
1 cup chopped broccoli
1 cup chopped cauliflower
1 tbsp olive oil
2 cloves garlic fresh, chopped
1 4-oz sweet potato
Instructions:
Preheat oven to 350°F. Spray a large baking dish with nonstick cooking spray.
Split chicken breast in half and set on baking dish.
In a small mixing bowl, mash together the cheese wedge with cottage cheese. Add tomatoes and rosemary. Mix well.
Stuff the cheese mixture into one side of the chicken and use the other half breast to top it. Dust the top with oat bran.
In another bowl, toss together broccoli and cauliflower with oil and garlic. Place on the baking dish beside chicken.
Bake chicken and vegetables for about 25 to 30 minutes.
Meanwhile, wash and poke a few holes in the potato with a fork. Microwave for about 8 minutes (turning after 4 minutes).
Plate the chicken breast, vegetables and sweet potatoes. Serve.
Nutrients per serving:
Calories: 530, Total Fats: 19 g, Saturated Fats: 4 g, Trans Fat: 0 g, Cholesterol: 80 mg, Sodium: 490 mg, Total Carbohydrates: 52 g, Dietary Fiber: 13 g, Sugars: 12 g, Protein: 45g, Iron: 4 mg
Ingredients:
Nonstick cooking spray
4 oz skinless chicken breast
1 light Laughing Cow Swiss Cheese wedge
1/4 cup low-fat, low-sodium cottage cheese
1/3 cup diced tomato
2 tbsp fresh rosemary
2 tbsp oat bran
1 cup chopped broccoli
1 cup chopped cauliflower
1 tbsp olive oil
2 cloves garlic fresh, chopped
1 4-oz sweet potato
Instructions:
Preheat oven to 350°F. Spray a large baking dish with nonstick cooking spray.
Split chicken breast in half and set on baking dish.
In a small mixing bowl, mash together the cheese wedge with cottage cheese. Add tomatoes and rosemary. Mix well.
Stuff the cheese mixture into one side of the chicken and use the other half breast to top it. Dust the top with oat bran.
In another bowl, toss together broccoli and cauliflower with oil and garlic. Place on the baking dish beside chicken.
Bake chicken and vegetables for about 25 to 30 minutes.
Meanwhile, wash and poke a few holes in the potato with a fork. Microwave for about 8 minutes (turning after 4 minutes).
Plate the chicken breast, vegetables and sweet potatoes. Serve.
Nutrients per serving:
Calories: 530, Total Fats: 19 g, Saturated Fats: 4 g, Trans Fat: 0 g, Cholesterol: 80 mg, Sodium: 490 mg, Total Carbohydrates: 52 g, Dietary Fiber: 13 g, Sugars: 12 g, Protein: 45g, Iron: 4 mg
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