Miso Salmon
Skinnytaste.com
Servings: 4 • Size: 1 piece • Points Plus: 5 • Smart Points: 4
Calories: 189 • Fat: 6.5 g • Carb: 6 g • Fiber: 0.5 g • Protein: 25 g 
Sugar: 3 g • Sodium: 417 mg • Cholesterol: 60 mg

Ingredients:

• 1 pound wild salmon, skin-on, cut into 4 equal portions
• 1/4 cup white miso (available at amazon, or Asian, gourmet markets)
• 1/2 cup mirin
• 2 garlic cloves, crushed
• 1 teaspoon grated ginger
• 1 scallion, green parts only, thinly sliced

Directions:

In a small bowl, combine miso, mirin, garlic and ginger.  Pour 1/4 of the marinade in a shallow dish or glass pie plate, place fish flesh-side down, and top with remaining marinade.  Place in refrigerator and allow to marinade at least 6 hours or up to overnight.  Remove from refrigerator 30 minutes before cooking.

Nightshade-Free Cherry BBQ Sauce

 

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PREP TIME

5 MINS

COOK TIME

30 MINS

TOTAL TIME

35 MINS

 

Serves: 3 cups

INGREDIENTS

• 2 tablespoons coconut oil
• 1 large yellow onion, roughly chopped
• 6 cloves garlic, minced
• 3 cups pitted cherries, fresh or frozen, halved
• ¼ cup maple syrup
• ¼ cup apple cider vinegar
• 1 teaspoon smoked sea salt

INSTRUCTIONS

1. Heat the coconut oil in a saucepan on medium heat. When it is ready, add the onion, and cook for 7-10 minutes or until browned.
2. Add the garlic and cook for another couple of minutes, stirring, until fragrant.
3. Add the cherries, maple syrup, cider vinegar and smoked sea salt. Cook uncovered for 20 minutes, or until the mixture thickens considerably.
4. Transfer to a blender and blend on high until thoroughly mixed.

Baked Cinnamon Apples

Baked Cinnamon Apples (Vegan & Paleo friendly)
serves 4

Ingredients:

4 granny smith apples, cored and roughly chopped
1/4 cup pure maple syrup
2 tablespoons coconut oil
1/2 teaspoon vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt

Directions:

Preheat the oven to 35o˚F. In a large, oven-safe skillet over medium heat on the stove, combine all of the ingredients and bring the liquid to a boil. Stir the apples until the liquid thickens and becomes a bit sticky, about 1-2 minutes.

Transfer the skillet to the oven, and bake for 30 minutes, stirring halfway through the baking time. The apples are ready when they are fork-tender and caramelized. Serve warm as is, or with your favorite topping.

plantain burger

California burgers for four with a side of lemony broccoli 

1 lb ground beef
Herbamare or salt
1 tbsp tallow or other cooking fat for frying
broccoli
half a lemon
olive oil
avocado
lettuce
3 ripe (yellow) plantains or around 4 ripe burro bananas
1 cup arrowroot starch
1/3-1/2 cup water
1/4 cup avocado oil
1 tsp salt

1. Set your oven to 350F.
2. Prepare the batter for the buns: Peel plantains and chop them. Add everything to the blender: the plantains, 1 cup arrowroot starch, 1/3-1/2 cups water (add first the smaller amount but increase if the blender can't mix it), 1 tsp salt and 1/4 cup of avocado oil (you could replace some of this with water). Scoop eight pancake size piles of batter, for instance with the 1/3 cup measuring cup, on 1-2 parchment paper lined cookie sheets or jelly roll pans. Leave some space between as they may spread a little. Bake in the oven for about 25 minutes.
3. Steam broccoli now so you can serve it as appetizers. Steam in a steamer pot until the fork just goes through, don't let them become mushy. Add a capful of olive oil, sprinkle some Herbamare on them and squeeze half a lemon on them as well.
4. Heat some tallow on medium heat in a cast iron pan (you could also grill the burgers!). Share the pound of ground meat in four pieces, form burgers, salt with Herbamare and fry from both sides until cooked.
5. Cut some avocado slices and get some lettuce from the garden (or your fridge :)) to go with the burgers.

tomato free bbq sauce

Tomato Free Barbeque Sauce
paleo, AIP, night shade free, gluten free, dairy free, refined sugar free, corn free, soy free, egg free

1 cup pureed pumpkin (apple sauce could work too)
3 tbsp apple cider vinegar
1 tbsp balsamic vinegar
1 tbsp coconut oil
1 tbsp molasses
1/3 cup maple syrup
3 cloves of garlic, crushed
1 tsp salt
1 tbsp coconut aminos
1 tsp fresh ginger, grated

1. In a saucepan, sautee slightly the garlic and ginger in coconut oil. Be careful not to burn them.
2. Add all other ingredients. Bring to a boil.
3. Simmer on low for 15 minutes, stirring occasionally.
4. Use on your favorite barbeque meats and veggies. Pour the rest into a glass jar and refrigerate.