Grilled Salmon with Dates, Pistachios, Arugula and Feta

 We do a lot of grilling in the summer. Keith has learned to grill pretty much anything. It keeps the house cooler, and gives us more time on our beautiful patio. I found this salmon recipe on IG, and it was so different I had to try it. The best part is that it is entirely created with flavorful, nourishing whole foods. The balance of the sweet dates, salty pistachios, bitter arugula and rich fish is perfect. I can't wait to make this again. 

Grilled Salmon with Dates, Pistachios, Arugula and Feta

Ingredients:

4 salmon fillets

1 lemon sliced

Topping:

2 cups arugula

4 dates

1/2 cup shelled pistachios

1/2 cup crumbled feta

Sauce:

2 tbsp olive oil

2 tbsp honey

1 1/2  apple cider vinegar

1 tbsp mustard

1/2 tbsp oregono

1/2 tsp garlic

1/2 tsp salt

1/2 tsp pepper

Directions:

1. Preheat your grill. You want the grill to be between 350 - 400 degrees. Place a pizza stone to heat on the grill. While the stone and grill heat chop all the topping ingredeints into fine pieces and combine.

2. When the stone is heated, place the lemon slices down first, arrange the fish on top of the lemons. Spoon half of the sauce onto the fish, reserve half of the sauce for serving. Cover the fillets with the topping mix and cook 13-15 minutes. 

3. Serve with a tablespoon of the remaining sauce and enjoy. 

Lentil Wraps

 I have recently been experimenting with lentil baking. Tonight I tried these lentil wraps. I am really pleased with how they turned out. The texture is great and they are very tasty. I look forward to using them with emerald dahl.

Lentil Wraps

Ingredients:

1 1/2 cups red lentils

500ml water

Salt & Pepper (plus any spices you desire)

Directions:

1. Place the red lentils in a blender and cover with 500ml of boiling water. Let them soak for at least 2 hours.

2. After the lentils have soaked, add the salt, pepper and spices then blend until smooth.

3. To cook the wraps, heat a griddle or large frying pan. Pour a scoop of batter onto the pan with a spoon or ladel, smoothing out the batter to make it thin. Small bubbles should appear in the batter pretty quickly. Let the wrap cook for 3-4 minutes then flip and cook on the other side 3-4 minutes more. Remove to a wire rack to cool and enjoy. This recipe makes about 12 wraps. 

Banana Protien Cookies

 Recently I have been working on doing some elimination sleuthing in my diet in order to sort out some inflammation issues that are causing a lot of pain. One of the main things I am cutting out is sugar, which doesn't make me too upset, but every once in a while I really want a cookie. I stumbled across this recipe, and honestly, I doubted it would be worth my time. It seemed like the three ingredients were too good to be true. My kid with the banana allergy went to camp today, so I tried the recipe. It came out pretty great for cookies made from one banana and two scoops of protein powder!! It was an excellent treat that I appreciated and would make again. The recipe only makes 8 cookies, which is fine when you are home by yourself. If you live in a house with kiddos, you may want to double or triple the recipe. 

Banana Protein Cookies

Ingredients:

1 Banana

1/2 cup protein powder (I used chocolate flavored Orgain)

1/2 tsp baking powder

*You can add 1 tsp of vanilla or cinnamon if you want some variety

Directions:

1. Preheat the oven to 325 degrees. Prepare your cookie sheet with parchment paper.

2. In a medium bowl, combine banana, protien powder and baking powder. With a fork, mash all the ingredients together until thoroughly combined. 

3. Scoop dough into 8 portions onto a cookie sheet. Bake for 12 minutes. Cool on the sheet for 3 minutes then move to a cooling rack. 

Makes 8 cookies: 40 calories & 6g protien each