Tag archives for Healthy Recipes

3 Healthy Fish Recipes That I Absolutely Love!

Indoor Grill Available Here 

Grilled Chicken Recipes
Pasta Salad Recipes
Potato Salad Recipes
Summer Salad Recipes

Frequently Used & Favorite Items

Mediterranean Snapper
Red Snapper:
4 (4-ounce) red snapper fillets
3 tablespoons oil
Sea salt and freshly cracked black pepper

Cherry Tomato Sauce:
2 tablespoons olive oil
1 cup halved cherry tomatoes
1/4 cup chopped Kalamata olives
1/4 cup chopped roasted red peppers
2 garlic cloves, minced
2 tablespoons capers
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill

Evenly coat the snapper with the oil, lemon zest, juice, salt and pepper.

Preheat the grill to high. Arrange the snapper over the grill. Cook the fish until it releases easily from the grill and flip, about 3 to 4 minutes. Continue to cook the snapper until the skin is crispy and the fish is cooked through, another 3 minutes.

To make the tomato sauce, heat the olive oil in a skillet over medium-high heat. Add the tomatoes and cook until they begin to release their juices, 1 to 2 minutes. Stir in the olives and roasted red peppers. Add the garlic and cook until fragrant, 30 seconds. Stir in the capers, parsley and dill.

Serve the cherry tomato sauce over the snapper and enjoy!

Grilled Lime Salmon with Corn Salsa
Lime Salmon:
4 (4-ounce) salmon fillets
1/4 cup oil
1/4 cup honey
1/4 cup soy sauce
1 lime, zest and juice
2 garlic cloves, minced
1/2 teaspoon red pepper flakes

Corn Salsa:
2 cups corn kernels, cooked
1 red pepper, finely diced
1 lime, zest and juice
2 tablespoons finely chopped cilantro
Salt and freshly cracked black pepper

In a small bowl, whisk together the oil, honey, soy sauce, lime zest, juice, garlic and red pepper flakes. Transfer the salmon into a tupperware and pour over the marinade. Refrigerate for at least 1 hour before grilling.

Preheat the grill to medium heat. Arrange the salmon on the grill, skin side down and grill until cooked through, 12 to 15 minutes.
While the salmon is grilling, toss together all of the salsa ingredients.
Serve immediately topped with the fresh corn salsa and enjoy!

Jerk Shrimp Skewers
Metal Skewers: https://amzn.to/2xvBYaf
2lbs peeled shrimp
1/4 cup oil
2 tablespoon jerk seasoning
1 lime, juice
2 cups diced pineapple
1/4 cup coconut chips
Salt and freshly cracked black pepper

In a large tupperware, mix together the shrimp, oil, jerk seasoning, lime juice, salt and pepper. Refrigerate for at least 30 minutes. Once marinated, skewer the shrimp and pineapple chunks.

Preheat the grill to high. Arrange the skewers on the grill and cook until the shrimp is pink and the pineapple begins to brown, 2 to 3 minutes per side.

Sprinkle over the coconut chips just before serving.

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3 of My Go-To Potato Salad Recipes!

Fresh Herb Hacks
Summer Salad Recipes

Frequently Used & Favorite Items

Bacon Cheddar Ranch Potato Salad
Dressing:
1/2 cup sour cream
3 tablespoons apple cider vinegar
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill
1 tablespoon freshly chopped chives
1 teaspoon garlic powder
1 teaspoon onion powder
1/4-1/2 cup milk or cream
Salt and freshly cracked black pepper

Salad:
4 cups halved baby potatoes, steamed
1/2 cup shredded cheddar cheese, halved
1/3 cup cooked chopped bacon, halved

In a small bowl, whisk together the sour cream, vinegar, herbs, garlic powder, onion powder, salt and pepper. Thin out the dressing by whisking in milk as needed. Set it aside.

In a large bowl, toss together the potatoes, half of the bacon, half of the cheddar and all of the dressing. Transfer the potato salad to a serving dish and top with the remaining cheddar and bacon.

French Potato Salad
Dressing:
1/4 cup olive oil
3 tablespoons white wine vinegar or champagne vinegar
2 tablespoons Dijon mustard
1 shallot, minced
1 garlic clove, grated
Salt and freshly cracked black pepper

Salad:
4 cups halved baby potatoes, steamed
1/2 cup cornichons, larger ones sliced in half on the bias
1/4 cup chopped fresh tarragon
2 green onions, finely sliced
2 tablespoons freshly chopped parsley

In a small bowl, whisk together the dressing ingredients and set it aside.

In a large bowl, toss together the potatoes, cornichons, tarragon, parsley and dressing.

*For a delicious lunch, try serve with a soft boiled egg.

Roast Potato Salad
Dressing:
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups halved mini red skinned potatoes
2 red peppers, diced
2 ears of corn
1 jalapeño pepper, seeded and minced
1/4 cup sliced green onions
2 tablespoons freshly chopped cilantro
1 lime, zest and juice
Salt and freshly cracked black pepper

Preheat the oven to 400ºF.

In a small bowl, whisk together the dressing ingredients. Set it aside.

Arrange the potatoes, peppers and corn on a parchment lined baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well. Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes. Allow the corn to cool enough to handle before removing the kernels from the cob. Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro.

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My Favorite Pasta Salad Recipes for Summer!

Fresh Fruit Salads
Spring Pasta Recipes

Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

 

Antipasto Pasta Salad
4 cups cooked and cooled rotini
2 cups chopped spinach
1/2 cup baby bocconcini balls
1/2 cup halved cherry tomatoes
1/2 cup chopped salami
1/2 cup chopped artichoke hearts marinated in oil, with their juices
1/4 cup chopped roasted red peppers
1/4 cup hot pepperoncini peppers (optional)
1/4 cup Kalamata olives
1/4 cup freshly chopped basil
3 tablespoons red wine vinegar
Salt and freshly cracked black pepper

Toss all of the ingredients together in a large bowl.

Shrimp & Orzo Bowl
Baked Shrimp:
1lb peeled shrimp
1 tablespoon olive oil
1 tablespoon lemon pepper seasoning
Salt to taste

Dressing:
3 tablespoons olive oil
1 lemon, zest and juice
1 tablespoon dijon mustard
1 tablespoon freshly chopped dill
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled orzo
1 English cucumbers, seeded and diced
1/2 cup crumbled feta
1/4 cup diced red onion
1/4 cup capers
1/4 cup freshly chopped parsley

Preheat the oven to 400ºF.

In a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink, 8 to 10 minutes, depending on the size of your shrimp.

While the shrimp is baking, whisk together all of the dressing ingredients and set them aside.

Once the shrimp are cooked through, remove them from the oven and assemble the salad. In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley and the dressing.

Mexican Pasta Salad
Dressing:
1/2 cup sour cream
3 tablespoons mayonnaise
1 chipotle pepper in adobo, finely minced with its sauce
1 lime, zest and juice
1 tablespoon agave
1/2 teaspoon ground cumin
Salt and freshly cracked black pepper

Salad:
4 cups cooked and cooled farfalle
2 cups cooked corn kernels
1 cup canned black beans, rinsed and drained
1 red pepper, finely diced
1/2 cup crumbled cotija
1/4 cup freshly chopped cilantro
1/4 cup finely chopped red onion

In a small bowl, whisk all of the dressing ingredients together. Set it aside.

In a large bowl, toss together the pasta, corn, black beans, red pepper, cotija, cilantro, red onion and dressing. Serve with fresh lime wedges and more cilantro.

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3 Healthy Rainbow Roll Recipes

Today we’re making 3 fresh rainbow rolls are that great for Spring & Summer. We’re kicking things off with my vegan tofu rolls and then following those up with my fresh shrimp rolls and my “fruit roll-ups”!

Vegan Tofu Rolls
2 tablespoons sesame oil
1 extra firm tofu brick, cut into strips
2 tablespoons hoisin sauce
10-12 rice paper rounds
2 red peppers, thinly sliced
1 mango, sliced into strips
1 cup julienned carrot
1/4 cup cilantro
Salt and freshly cracked black pepper
Optional Peanut Lime Sauce

Heat the oil in a skillet over medium high heat. Add the tofu strips and cook, until they are golden on all sides, 2 to 3 minutes per side. Once they are golden, add the hoisin sauce and cook for another 30 seconds. Set the tofu aside and allow it to cool before assembling the rolls.

To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 10 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and vegetable. Top with the basil and tofu and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

Shrimp Rolls
10-12 rice paper rounds
1lb cooked and peeled shrimp
1 cup julienned cucumber
1 cup shredded red cabbage
1 cup bean sprouts
1/4 cup cilantro leaves
1/4 cup sweet chili sauce for serving

Soak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each vegetable. Top with the shrimp and cilantro and begin to wrap. Start by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately with sweet chili sauce or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

Fruit Roll Up
10-12 rice paper rounds
1 mango, julienned
1 cup julienned pineapple
1 cup sliced strawberries
1 cup sliced kiwis
1/4 cup mint leaves
1/4 cup vanilla yogurt for serving

To build the rolls, soak the rice paper rounds, one at a time, in tepid water for 15 to 20 seconds. Lay it flat on a cutting board. In the centre of the lower third of the wrapper, place a few pieces of each fruit and top with the mint leaves. Begin to roll by wrapping the bottom of the rice paper over the filling and tuck in the filling as you roll to about halfway up the wrap. Fold the sides of the rice paper toward the centre of the roll and continue to roll upward.

Serve immediately with vanilla yogurt or store in the refrigerator in an airtight container with a damp towel for up to 3 days.

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4 Easy SLOW COOKER Recipes

More Slow Cooker Recipes Here

Frequently Used & Favorite Items

Pineapple Chicken

2 cups diced pineapple
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1/2 cup pineapple juice
1/2 cup chicken broth
3 tablespoons barbecue sauce
2 tablespoons soy sauce
2 tablespoons honey (optional)
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
4 boneless skinless chicken breasts
1 lime for garnish
Salt and freshly cracked black pepper

Place the pineapple, green pepper, red pepper and onion into the slow cooker. Pour over the pineapple juice, chicken broth, barbecue sauce, soy sauce and honey. Add the garlic and red pepper flakes. Mix everything together and top with the chicken and season with salt and pepper.

Cook until the chicken has reached an internal temperature of 165ºF, on low for 6 to 8 hours, or on high for 3 to 4 hours.

Easy French Dip Beef Roast
2 cups beef broth
1 onion, diced
3 garlic cloves, smashed
1-2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3lb beef shoulder roast
2 thyme sprigs
2 rosemary sprigs
Salt and freshly cracked black pepper
8 bread rolls to serve
1 cup shredded provolone to serve
4 cups arugula to serve

In the slow cooker, whisk together the beef broth, onion, garlic, Worcestershire sauce, horseradish and mustard. Place the roast into the slow cooker and season with salt and pepper. Top with the thyme and rosemary. Cook on low until the beef is tender, about 8 hours.

Assemble the sandwiches with the shredded roast, provolone and arugula. Strain the remaining liquid in the slow cooker and serve with the sandwiches.

Asian Style Meatballs
1/4 cup chicken broth
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey (optional)
1 red chili, minced
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes (optional)
1 1/2 lbs frozen turkey meatballs
Salt and freshly cracked black pepper to taste
2 green onions, sliced for garnish
Sesame seeds for garnish

In the slow cooker, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, chili, garlic and ginger. Stir in the meatballs. Cook until the meatballs are hot and the sauce has thickened, on high for 3 hours or low for 6 to 8.

Serve immediately topped with green onion and sesame seeds.

Vegetable Barley Stew
1 cup pearl barley
1 onion, finely diced
2 carrots, diced
2 celery ribs, sliced
2 cups chopped green beans, fresh or frozen
1 green pepper, diced
2 cups quartered mushrooms
1 cup frozen peas
3 garlic cloves, minced
6 cups vegetable broth
2 cups diced tomatoes
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons freshly chopped parsley for garnish
Salt and freshly cracked black pepper

Place all of the ingredients into a slow cooker and mix well. Cook until the barley has softened, on high heat for 4 hours or low for 6 to 8 hours.

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3 Healthy Baked Egg Recipes | Better Breakfasts

MORE Healthy Breakfast Recipes Here
Healthy Lunch Recipes: http://bit.ly/1XQuIri
Healthy Snack Recipes: http://bit.ly/2aCBfDM

Shakshuka Baked Eggs
1 teaspoon oil
1 cup strained tomatoes
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 garlic clove, minced
2 large eggs
2 tablespoons crumbled feta
Salt and freshly cracked black pepper

Preheat the oven to 425ºF. Lightly grease two ramekins with oil. Set them aside.
In a small bowl, mix together the strained tomatoes, smoked paprika, cumin, coriander, red pepper flakes, garlic, salt and pepper.
Divide the mixture between the two ramekins and crack an egg into the centre of each. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately with fresh bread.

Kielbasa Hash Brown Baked Eggs
1 teaspoon oil
1/2 cup diced turkey kielbasa
1/2 cup frozen hash brown potatoes
1/4 cup shredded white cheddar cheese
4 large eggs
1 tablespoon chopped chives

Preheat the oven to 425ºF. Lightly grease two ramekins with oil. Set them aside.
Divide the kielbasa, hash browns and cheddar cheese between the two ramekins. Create a well in the centre of each ramekin and crack two eggs into each. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately topped with fresh chives.

Go Green Baked Eggs
1 teaspoon oil
1/2 cup finely chopped broccoli
1/2 cup chopped asparagus
1/2 cup finely chopped kale
1/2 teaspoon garlic powder
1/4 cup crumbled goat cheese
4 large eggs
1 tablespoon chopped chives

Preheat the oven to 425ºF. Lightly grease two ramekins with oil.
Divide the broccoli, asparagus, kale, garlic powder and goat cheese between the ramekins. Create a small well in the centre of each ramekin and crack two eggs into each well. Season the eggs with salt and pepper to taste. Bake the eggs until they are cooked to your liking, about 12 to 15 minutes.
Serve immediately with freshly chopped chives.

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Healthy Granola Cookies | 3 Delicious Ways! Vegan, Gluten-Free & Dairy-Free

MORE Healthy Breakfast Recipes Here
Healthy Lunch Recipes Here
Healthy Snack Recipes Here

Frequently Used & Favorite Items Here

Base:
2 ripe bananas, mashed
1 cup peanut butter
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups old fashioned rolled oats

PB & J
1/2 cup chopped salted peanuts
1/2 cup dried fruit of choice

*For a fun twist, before baking, try pressing your thumb into the center of each cookie dough ball and fill it with your favorite jam!

Peanut Butter Chocolate
1/4 cup cocoa powder
1/2 cup chocolate chips or cacao nibs
1/2 cup chopped salted peanuts

Banana Coconut
1/2 cup banana chips
1/2 cup shredded coconut
1/2 teaspoon coconut extract

Preheat the oven to 350ºF.

In a large bowl, mix together the peanut butter, maple syrup, vanilla extract and bananas. Stir in the rolled oats, and desired mix-ins.

Scoop the cookies onto a parchment-lined baking sheet and using a fork, press them down slightly. Bake the cookies until they have firmed up and are lightly golden, 13 to 15 minutes.

Allow to cool for at least 5 minutes before enjoying!

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3 Healthy Scrambled Egg Recipes | Better Breakfasts

Broccoli Feta Scramble
2 teaspoons vegetable oil
1/2 cup finely chopped broccoli
1 garlic clove, minced
4 large eggs
2 tablespoons milk
1/4 cup crumbled feta cheese
1/2 teaspoon dried oregano
Salt and freshly cracked black pepper

Heat the oil in a nonstick skillet over medium high-heat. Add the garlic and broccoli and cook until they have softened, 2 to 3 minutes.

While the eggs are cooking, in a medium bowl, whisk together the eggs and milk. Once the broccoli is bright green, add the eggs to the pan. Cook the eggs, stirring, until the eggs solidify. Season the eggs with the oregano, salt, pepper, and half of the feta. Mix everything together and serve immediately topped with the remaining feta.

Spicy Sausage Scramble
1/4 cup spicy sausage, removed from the casings
1/2 cup finely chopped kale
1/2 teaspoon freshly chopped rosemary
4 large eggs
2 tablespoons milk
Salt and freshly cracked black pepper
A pinch of red pepper flakes (optional)

Heat a nonstick skillet over medium-high heat. Add the sausage and cook it until it begins to brown, 3 to 4 minutes. Add the kale and cook until it has wilted, 2 to 3 minutes.

While the sausage and kale are cooking, in a medium bowl, whisk together the eggs and milk. Pour the egg mixture into the pan, stirring. When the eggs begin to solidify, season the scramble with the rosemary, salt and pepper. Continue to cook the eggs until they have solidified and are cooked to your liking, about a minute.

Serve immediately topped with some red pepper flakes.

French Onion Scramble
1 tablespoon butter
1 large yellow onion, sliced
4 large eggs
2 tablespoons milk
1 teaspoon Worcestershire sauce
1/2 teaspoon fresh thyme leaves
1/4 cup shredded gruyère cheese
Salt and freshly cracked black pepper

Melt the butter in a nonstick skillet over medium-low heat. Add the onion and cook, stirring occasionally, until the onions softens and begins to caramelize, 15 to 20 minutes.

While the onions are cooking, in a medium bowl, whisk together the eggs and milk. Set them aside.

Returning to the skillet, Add the Worcestershire sauce and thyme leaves and cook until they are fragrant, 30 seconds. Pour the eggs into the pan, stirring. When the eggs begin to solidify, season the scramble with salt, pepper and half of the gruyère.

Serve immediately topped with the remaining gruyère.

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3 Healthy Fish Recipes | Fixing Dinner

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Frequently Used & Favorite Items

Cajun Shrimp Skillet
2 tablespoons vegetable oil
1 onion, diced
3 celery ribs, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 garlic clove, minced
1/2 cup corn kernels, fresh or frozen
1lb peeled shrimp
2 tablespoons cajun seasoning : http://bit.ly/1jmw9c4
1 lime, juiced
Salt and freshly cracked black pepper

Add the oil to a large skillet over medium-high heat. Add the onion, celery, red pepper, and green pepper. Cook until they have softened, 3 to 4 minutes. Add the garlic, corn and shrimp. Season with the cajun seasoning, salt and pepper. Mix well and cover with a lid. Cook until the shrimp is pink, about 4 to 5 minutes. Add the lime juice and serve immediately.
Enjoy!

Seafood Chowder
2 tablespoons butter
1 onion, minced
2 celery ribs, minced
3 russet potatoes, peeled and diced
3 tablespoons flour
6 cups chicken or seafood broth
1 cup milk
1 tablespoon Old Bay seasoning
1 thyme sprig
1 cup diced haddock
1 cup peeled shrimp
1/2 cup shredded crab meat

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and celery and cook until they have softened, 2 to 3 minutes. Add the potatoes and flour and continue to cook for about a minute. Add the broth, milk, Old Bay seasoning and thyme sprig. Bring the mixture to a boil and reduce to a simmer. Cover the soup with a lid and continue to cook until the potatoes have softened, 10 minutes. Remove they thyme stem and add haddock, shrimp and crab. Season the soup with salt and pepper and continue to cook until the seafood is cooked through, another 5 minutes.
Enjoy!

Sesame Seared Tuna
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sesame oil
3 tablespoons chopped ginger
3 garlic cloves, minced
3 tablespoons brown sugar
1 lime, juiced
2 green onions, sliced
2 tuna steaks
1/2 cup sesame seeds
1 tablespoon vegetable oil

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar, lime juice and green onions. Pour half of the mixture over the tuna and cover with a lid. Refrigerate for at least 1 hour. Once marinated, coat the tuna with sesame seeds. Discard the marinade that the tuna was marinating in.

Add the oil to a non-stick skillet over high heat. For rare tuna, cook for 1 to 2 minutes per side. For well-done tuna, after cooking it for 1 to 2 minutes per side, transfer it to a parchment-lined baking sheet and bake at 400ºF for 5 to 7 minutes, or until it is cooked to your liking.
Serve it immediately with the remaining marinade that was set aside.
Enjoy!

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3 Healthy *NEW* Ways To Eat QUINOA | Health Foods Remixed

*Brand New* Healthy Meal Plan 2018 eBook Available Here

One Skillet Quinoa Recipes
3 More Quinoa Recipes
Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Dinner Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

Caprese Quinoa Bake

1 tablespoon olive oil
1 garlic clove, minced
2 cups crushed tomatoes
2 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes
2 cups cooked quinoa
2 cups cooked and shredded chicken
3 cups baby spinach
1 cup halved cherry tomatoes
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 cup chopped basil, divided

Preheat the oven to broil.

Heat oil in a large oven-safe skillet over medium-high heat. Add the garlic and cook until fragrant. Add the crushed tomatoes, balsamic vinegar and red pepper flakes. Stir in the quinoa and shredded chicken. Add the spinach and cook until the spinach has wilted. Remove from the heat and top with cherry tomatoes, mozzarella and Parmesan. Broil quinoa bake until the cheese has melted, 3 to 4 minutes. Garnish with basil.
Enjoy!

Salmon & Quinoa Cakes

1 (8-ounce) skinless salmon fillet, diced
1 cup cooked quinoa
3 tablespoons ground almonds
1 egg
2 tablespoons chopped dill
1 garlic clove, minced
1 tablespoon Dijon mustard
1/2 lemon, juiced
Olive oil for frying
Salt and freshly cracked black pepper

Blend the salmon in a food processor until it is finely chopped. Transfer the salmon into a large mixing bowl. Add the quinoa, almonds, egg, dill, garlic clove, Dijon mustard, lemon juice, salt and pepper. Shape the mixture into 6 patties.

Heat the oil in a large skillet over medium heat. Cook the fish cakes, covered, until they are golden, about 3 to 4 minutes and flip. Continue to cook until the remaining side is golden and the salmon cake is firm.
Enjoy!

Yogurt Dill Dip
1 cup Greek yogurt
3 tablespoons chopped dill
2 green onions, finely chopped
1/2 lemon, zest and juice
1 garlic clove, grated
Sea salt and freshly cracked black pepper

In a medium bowl, mix all of the ingredients together.
Enjoy!

Fruity Quinoa Salad

3 cups cooked quinoa
1 mango, diced
1 cup quartered strawberries
1/2 cup blueberries
1/2 cup blackberries
1/2 lemon, juiced
2 tablespoons honey
1/2 cup vanilla yogurt
1 tablespoon chia seeds for garnish

In a large serving bowl, toss the quinoa with the fruit, lemon juice and honey. Serve with the vanilla yogurt and sprinkle with the chia seeds.
Enjoy!

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