Crispy Skin Salmon

Once you try it, you'll never go back! Crispy salmon skin is like the ultimate crouton. 

Here's what you'll need:

• 1 skin on boneless salmon filet
• 1 tbsp oil of choice
• Himalayan pink salt

First, place a skillet on the stove over medium heat. Add the oil and allow it to start to heat up. Take your salmon filet and pat both sides dry with a paper towel, then generously salt each side. (I never measure, but use a couple of three-fingered pinches per side.) When the oil is shimmering and the pan is hot, take your filet and place it skin side down in the hot oil. Immediately press it down into the pan with a spatula and hold it there for 2 minutes or so. (This helps to prevent the skin from shrinking up.) When the salmon is starting to turn opaque from the bottom up and the skin releases easily from the pan, use your spatula to scoop it up and flip it over. Cook for 1-2 minutes more, until the middle reaches your desired preference, then serve!

My recommendation? Peel that crispy skin off and eat it first! 

Dairy Free Pesto

This pesto is a staple in my house, I almost always have some on hand! I slather it on everything from veggies to soups, and it's packed full of herbs that add a kick of flavor while supporting overall health and digestion. 

The recipe varies a little week by week, but here's the basic version:

• one part cilantro (usually a full bunch from Trader Joe's) 
• one part parsley (also a full bunch) 
• two parts basil (the leaves from one carton at Trader Joe's) 
• zest and juice of one lemon
• 1 heaping tsp Redmond Real Salt
• 1/2 cup olive oil

Throw it all in a food processor and blend away! Makes about 2 cups, as pictured. Fresh, tart, and so delicious! I keep it for about a week. If you have any left after that, just freeze it in an ice cube tray for easy portions to add to dishes later on!

Green Flatbread

I'm not always in the mood for salads, and it's not always convenient to cook, but this flatbread is a way to increase my intake of nutrient dense greens that I never get tired of!

I packed it full of detoxifying cilantro and parsley and added basil, basing it on my dairy free pesto recipe. This flatbread gets most of its texture and protein from Sari Foods Non-fortified Nutritional Yeast (important for those of us with the MTHFR gene mutation), hemp hearts or pumpkin seeds, as well as the addition of arugula that packs a punch of flavor and nutrition that can't be beat! One serving (5 servings per batch) contains roughly 170 calories, 15 gm CHO, 14 gm PRO, and 8 gm FAT. My favorite way to eat it is with a smear of dairy free cheese...give it a try, you won't regret it! 

• 1 bunch cilantro
• 1 bunch parsley
• 1 bunch basil
• 3 cups arugula 
• 3 cups baby spinach (or more arugula, or any green)
• zest and juice of one lemon
• 2 carrots, cut into chunks
• 8 cloves of garlic
• 1 bunch green onions (or one small onion)
• 1/2 tsp pink salt
• 1/2 cup hemp hearts or sprouted pumpkin seeds
• 1/2 cup Sari Foods Company Non-fortified Nutritional Yeast
• 2/3 cup water, to blend
• OPTIONAL: 1/4 cup olive oil
• OPTIONAL: 2 tbsp chickpea miso

Blend everything together in a food processor until very smooth then spread over parchment paper and dehydrate at 115 degrees for 12 hours. (If still a little sticky, peel the parchment off the back, flip them over, and dehydrate for 2 more hours.)

Note: This recipe is a template. I make it a little differently each week! Sometimes I add olives or sun-dried tomatoes, sometimes I add in extra greens such as chard or kale, etc. Get creative and have fun with it! 

Tahini Fudge

This tahini fudge is such a creamy treat! It's naturally sweet without any added sugar, and totally hits the spot on these hot days. Even better, you probably have everything on hand already!

Here's what you'll need:

• 1/4 cup tahini

• 1/4 cup coconut butter

• 2 tbsp ghee

• 2 tbsp coconut oil

• 1.5 tsp cinnamon

• 1/4 tsp salt

Mix all ingredients in a bowl and warm slightly to combine. Pour into a small glass dish and let chill in the refrigerator until solid! 

It reminds me of peanut butter fudge...but better!

Lamb Hash

This one-pot meal combines warming spices with the salty acidity of green olives for a robust flavor that I can't get enough of!

• 1 tbsp olive oil
• 1 lb ground lamb
• 4 cloves garlic, minced
• 1 tsp cinnamon
• 1/2 tsp allspice
• 1 tsp Himalayan pink salt
• 1 tbsp dried oregano
• 2 zucchini, chopped into 1/2" cubes
• 2 yellow squash, chopped into 1/2" cubes
• 4oz baby spinach, roughly chopped
• 1/4 cup water or bone broth
• 16 oz cauliflower rice (about 4 cups)
• 1 cup chopped green olives
• 1 cup chopped green onions, green parts only

1. Set a large pot (make sure you have a matching lid) over medium heat and add the oil. When the oil is hot, add the ground lamb and cook until no longer pink, breaking it up with the spatula as you go. Mix in the garlic, cinnamon, allspice, oregano, and salt. 

2. Add the chopped squash to the pot, along with the 1/4 cup water or broth and the cauliflower rice. Cover and let cook for 5 minutes, until vegetables are starting to soften. Stir in the chopped spinach, replace lid, and cook 3 more minutes, or until veggies reach desired texture.

3. Stir in the chopped green onions and green olives, then serve!