This dinner is truly a WINNER. I make it often and find everyone I’ve made it for loves it too.
Serves 3-4
2 large sweet potatoes, unpeeled
1-2 Tbsp. extra virgin olive oil or avocado oil spray
Chili Powder Garam Masala Kosher or Sea Salt
OR
Cumin Cinnamon Smoked Paprika
Choose whichever spice combo appeals to you more. I love both!
Preheat oven to 375. Rinse potatoes, cut them into big rounds (about an inch thick), lay them flat on a baking sheet or heavy oven-proof skillet, rub (or spray) thin layer of oil on both sides. Dust with spices. Place in oven until golden brown and cooked through – about 30-minutes.
Serves 6
Salmon is one of the healthiest proteins on the planet, and I highly encourage you to eat it regularly. I eat salmon in one form or another 4 times a week and know my brain and heart love me for doing so! With this simple recipe, you cannot go wrong. Finishing it in the low heat oven is the secret as it keeps it deliciously moist.
Dust the flesh-side of the salmon fillet with a coating of the Magic Salmon Seasoning. I prefer it a bit on the heavier side.
Preheat the oven to 250 degrees. Spray a large skillet with grapeseed or avocado pan spray and heat to med/high. Add the salmon flesh side down and cook without moving for 7 minutes, longer if you have a thick piece of salmon. Cook until the outside flesh is a nice crispy brown.
Turn fillet over skin side down and place the skillet in the oven heated to 250 degrees. Cook until just barely done in the center. Depending on the thickness of the fillet this could take anywhere from 5-7 minutes. Do not overcook it! Remove the skin before serving.
1 organic apple, diced
1/4 avocado, diced
1/2 small sweet onion, diced
1 handful of brocco sprouts
Freshly ground pepper, to taste
Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup any vinegar of choice
3 cloves garlic, chopped
Powdered ginger, to taste
1/2 Tbsp. mustard
1/2 Tbsp. Honey
Combine ingredients in a bowl, add amount of desired dressing, and serve.
