Grilled Salmon with Apricot Orange Sauce and Country Carrots

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Adapted from Deanna Minich’s book Chakra Foods for Optimum Health

Grilled Salmon with Apricot Orange Sauce and Baby Carrots

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Course Main Dish
Servings 4

Ingredients
  

  • 24 ounces Wild Salmon
  • 1/2 cup apricot preserves
  • 1 tbsp teriyaki sauce
  • 2 tbsp balsamic vinegar
  • 1/2 tsp ginger finely chopped
  • 2 tbsp sesame oil
  • 2 tbsp Organic orange juice
  • 1 tsp Organic orange zest
  • 3 cups chopped carrots chop in 1 inch slices
  • 1 tbsp ghee or olive oil

Instructions
 

  • Preheat oven to 375 degrees Cut salmon into four 6 oz and set aside in a 9 x 13 inch baking pan. In small saucepan, combine apricot preserves, teriyaki sauce, vinegar, and ginger. Stir over low heat for about a minute or until preserves become liquid. Remove from heat. Add sesame oil, orange juice and orange zest. Pour 3/4 of sauce over salmon. Cover with tinfoil and place in oven for 20 minutes. While salmon is cooking, heat saute pan on medium high heat with ghee or olive oil. saute carrots until brightening in color. Turn heat to medium low and add rest of sauce. simmer for 4-5 minutes, or until carrots are tenderizing without losing color. Serve carrots and salmon together with brown rice or quinoa. Delicious!

Spring Quiche with Spinach, Asparagus, and Goat Cheese

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Spring Quiche with Spinach, Asparagus, and Goat Cheese

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Servings 40 minutes

Ingredients
  

  • 1 pie crust
  • 2 cups spinach fresh
  • 2 large shallots thinly sliced
  • 10 medium asparagus spears
  • 4 large eggs Free Range
  • 5 ounces Goat Cheese
  • 1 tsp iodized sea salt
  • 1/2 tsp black pepper
  • 1 tsp hot sauce
  • 3/4 cup organic heavy cream
  • 3/4 cup Organic cow or soy milk
  • 1 tbsp dill freshly chopped

Instructions
 

  • 1. Preheat oven to 375 degrees F. 2. In large skillet, heat oil at med high heat. 3. Add shallots and saute until softened. Remove from heat. 4. in medium bowl, whisk eggs and add salt, pepper, hot sauce, cream, and milk. 5. In Pie crust, first place fresh spinach. top with oil and shallot saute, then with egg mixture. dab down the spinach if poking up. 6. Sprinkle goat cheese on top 7. Place in oven for 20 minutes. 8. In meantime, place asparagus on baking sheet. add olive oil and sprinkle with pepper and salt. Place in oven along with quiche for 15 minutes. Remove from oven. 9. Once quiche cooks 20 minutes, remove from oven and place asparagus on top, alternating direction of asparagus, and pushing it slightly into quiche. May sprinkle more goat cheese on top if desired. 10. Return quiche to oven for about 15 minutes or until set in middle. 11. Remove from oven and allow to cool slightly. Sprinkle with chopped dill, cut and serve.

Morning Scramble

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Adapted from Deanna Minich’s book ‘Chakra Foods for Optimum Health’.

Morning Scramble

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Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast
Servings 3

Ingredients
  

  • 3 medium red potatoes
  • 2 tbsp Extra Virgin Olive Oil
  • 2 cloves garlic minced
  • 1 green onion
  • 1/8 cup black olives
  • 1 cup broccoli florets
  • 4 eggs organic free range
  • 2 tbsp Organic cow or soy milk
  • 2 tbsp feta cheese or chevre
  • 1 tsp curry
  • salt and pepper

Instructions
 

  • Boil red potatoes in a skillet until they are slightly soft but not mushy. Pour off any excess water from the skillet and add olive oil. Stir fry potatoes together with garlic, green onion, olives, and broccoli florets on low heat for 2 minutes. In a small bowl,whisk together eggs, milk, 1 Tbsp feta cheese, and curry. Pour egg mixture over stir-fry and heat, using spatula to help combine ingredients. Add salt and pepper to taste. crumble cheese on top.

Kale Quiche with Spaghetti Squash Crust

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Kale Quiche with Spaghetti Squash Crust

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Prep Time 1 hour
Total Time 1 hour
Course Breakfast, Main Dish
Servings 8

Ingredients
  

  • 1 Medium Spaghetti Squash
  • 2 cups kale roughly chopped
  • 2 cloves Elephant Garlic sliced
  • 4 tsp Extra Virgin Olive Oil
  • 5 eggs organic free range
  • 1 tbsp cholula sauce or any hot sauce.
  • 1 cup Organic cow or soy milk
  • 1/2 cup feta cheese
  • 1/2 tsp Sea Salt
  • 1/4 tsp black pepper

Instructions
 

  • To Make Crust: Preheat oven to 400 degrees F. Cut spaghetti squash lengthwise. Place face side down on cookie sheet, and bake for 40 minutes or until tender to touch and skin begins to brown. Take out of oven, let cool 10 minutes. Remove seeds and peel. Coat a pie pan with 2 of the 4 tsp of olive oil. Press spaghetti squash down into pie pan evenly. Put back in oven for 15-20 minutes or until crust begins to brown on edges. For Quiche: Turn oven down to 375 degrees F. saute garlic and kale in 2 tsp olive oil for 5 minutes or until garlic just begins to turn light brown. Remove from heat. In medium mixing bowl, add eggs, hot sauce, milk, cheese, salt and pepper. In Pie pan, place kale and garlic saute on bottom, and cover with egg mixture. Top with more cheese if desired. Bake at 375 degrees F for 20 to 25 minutes.