All posts filed under: Lunch

Creamy Mushroom Zucchini Noodles

Ingredients 1 tablespoon coconut oil 2 shallots, finely chopped 2 garlic cloves, minced 2 cups (about 1 pound) cremini mushrooms, sliced 2 cups baby spinach 2 large zucchini, shredded with a spiral slicer or mandolin 2 teaspoons fresh thyme 1 large summer squash, shredded with a spiral slicer or mandolin ½ cup coconut milk 1 teaspoon arrowroot powder, mixed with ¼ cup water Freshly ground black pepper Preparation 1. Heat oil in a large skillet and sauté shallots until softened, about 3 minutes. Add garlic and mushrooms and cook until tender, 5-6 minutes. Stir in baby spinach, zucchini, thyme, and summer squash and cook, stirring until the spinach is wilted and zucchini are just tender. 2. Add coconut milk and arrowroot powder and cook for 1-2 minutes until the sauce is thick and creamy. 3. Serve immediately.

Salmon with Blackberry and Pineapple Salsa

Ingredients FOR THE SALSA: 1 cup blackberries 1 large cucumber, diced 1 small red onion, chopped 1 jalapeno pepper, seeded and chopped 1 small red bell pepper, seeded and chopped 1 persimmon, peeled and chopped (optional) 1 cup fresh pineapple, chopped FOR THE SALMON: 1 tablespoon balsamic vinegar ¼ cup fresh pineapple juice (reserved from the chopped pineapple) ½ teaspoon chilli powder 1 teaspoon prepared mustard 1 tablespoon olive oil 4 (6 ounces each) salmon fillets Freshly ground black pepper, to taste. Preparation 1. In a medium bowl, combine all salsa ingredients and refrigerate until needed. 2. Season salmon fillets with black pepper and place in a container. In a small bowl, whisk balsamic vinegar, pineapple juice, chilli powder, mustard and olive oil and pour over salmon fillets. Let it marinate for 15 minutes in the refrigerator. 3. Heat oven to 400°F and lightly grease a baking sheet. 4. Drain salmon fillets from marinade and place on the baking sheet. Cook for 10-12 minutes, until salmon is fork-tender. 5. Serve salmon topped with the salsa.

Mediterranean Chicken Burgers with Roasted Pepper Sauce

Ingredients FOR THE CHICKEN BURGERS: 1 ½ pound ground chicken 2 garlic cloves, crushed 1 egg, lightly beaten 3 tablespoons almond meal 2 shallots, finely chopped 2 tablespoons fresh basil, chopped 1 jalapeno pepper, seeded and finely chopped 1 large carrot, coarsely grated Freshly ground pepper 1 tablespoon extra-virgin olive oil, to grill FOR THE PEPPER SAUCE: 1 tablespoon olive oil 2 red bell peppers, roasted, peeled and seeded ½ teaspoon each dried basil and oregano ½ teaspoon red pepper flakes 1 tablespoon olive oil 1 garlic clove, crushed Freshly ground black pepper, to taste. Preparation 1. In a large bowl, combine all burger ingredients and form into patties, season to taste and mix well. Form into thick patties and refrigerate for 15 minutes. 2. To prepare the pepper sauce, heat oil in a saucepan and all ingredients and simmer for about 8 minutes, stirring occasionally, until smooth and thick. 3. Heat grill pan over a medium-high heat. 4. Brush burgers with olive oil and cook on the heated grill for 4-5 minutes per side, …