Healthy and delicious! I always start my day with a muffin before I work out and these were a treat I couldn’t wait to wake up and enjoy. Ingredients: ½ lemon zested ½ cup sugar or truvia 1 cup almond flour ½ cup whole wheat …
For Mother’s Day this year I was craving strawberry. We normally go strawberry picking, but a cold spring with constant rain has prevented that. This cake is delicious and a dessert kids will enjoy helping with. Ingredients: Cake- 2 sticks unsalted butter at room temperature …
I love salmon and the glaze on this salmon has the perfect springy flair. I paired this with broiled carrots and parsnips with a lime mint sauce and lemon pepper parmesan potato wedges.
Ingredients:
Salmon-
2 pounds salmon filet
2 tablespoons extra virgin olive oil
2 tablespoons lime juice with zest
2 tablespoons agave nectar
1 tablespoon Dijon mustard
Carrots and Parsnips
1 pound carrots and parsnips peeled and thinly sliced
1 tablespoon extra-virgin olive oil
Salt to taste
Lime and Mint Sauce
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1 packet monk fruit sugar/truvia
½ teaspoon ground coriander
¼ teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons fresh mint chopped
Lemon Pepper Parmesan Potatoes
2 russet potatoes cut into wedges
1 tablespoon extra virgin olive oil
1 tablespoon lemon pepper
1 tablespoon fresh shredded parmesan
Directions:
Salmon Glaze– Mix the olive oil, lime juice and zest, agave nectar, and Dijon mustard in a small bowl.
Preheat the oven to 375 degrees. Line a 9×13 baking sheet with aluminum foil and spray with olive oil spray. Place the salmon skin side down on the aluminum foil.
Spread half of the glaze over the salmon.
Roast the salmon for 20 minutes. Then pour more glaze over the salmon and roast for another 20-25 minutes until the salmon is pink and flaky.
Carrots and Parsnips– Add to a bowl with olive oil and salt. Spread the carrots and parsnips out on a baking sheet lined with aluminum foil. Broil for 10 minutes. Mix ingredients for lime and mint sauce in a small bowl. Transfer carrots and parsnips to a medium bowl and pour sauce over cooked carrots.
Lemon Pepper Parmesan Potatoes– Cut potatoes into wedges and transfer to a medium bowl. Rinse with cold water and drain at least twice. Then gently pat potatoes with a towel or paper towel to dry. Add 1 tablespoon olive oil and sprinkle with lemon pepper seasoning shaking the bowl to coat all potatoes. Air fry at 375 for 15-20 minutes shaking the basket at least once. transfer potatoes to a container and sprinkle parmesan while they are still warm.
Enjoy the glazed salmon, carrots and parsnips, and potatoes for a delicious dinner.
This is an easy weeknight dinner that only requires a little prep. Then just throw it in the oven and enjoy when its done. Ingredients: 5-6 Italian sausages 1 parsnip peeled and sliced 1 sweet potato peeled and cut into wedges ½ red onion cut …
A good dose of protein in the morning powers me through my workouts. These lemon blueberry muffins are tasty and loaded with nutrients. Ingredients: 2 large eggs 1/3 cup crunchy natural peanut butter ¾ cup nonfat vanilla Greek yogurt ¼ cup truvia or granulated sugar …
I love crab cakes and these are amazing! The remoulade added a zing to the crab cakes and the succotash was an excellent side dish. Ingredients: Crab Cakes- 1 sleeve whole wheat Ritz crackers 1 pound lump crab meat 1 egg lightly beaten ½ plain …
If you are craving a hearty, fluffy, meaty pizza then you MUST try this dish! My boys absolutely devoured huge slices of this pizza pie. Ingredients: 1 package frozen puff pasty thawed 1/2 to 1 bell pepper diced ½ onion diced 1 garlic clove minced …
My 7 year old wanted a lemon and blueberry cake for his jungle themed birthday (hence the green icing). So I found a recipe that sounded delicious with two layers of a lemon blueberry cake, lemon cream cheese icing, and blueberry filing. Ingredients: Cake- 1 …