April 29, 2020
Wild Salmon Breaky Omelette
INGREDIENTS
- 170g Can Wild Salmon – flaked and mixed with oil
- Seasonal vegetables, such as beans, kale, zucchini and tomatoes
- 1 tbsp. olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 4 eggs
- ⅓ cup aged cheddar cheese, grated
METHOD
- Sauté vegetables and garlic in olive oil. Season with salt and pepper. Remove from heat and reserve vegetables in a bowl.
- Whip eggs in a bowl with fork and pour into a hot pan. Flip after one side is cooked.
- Add cheese, sautéed vegetables and Salmon. Fold egg over and slide onto plate.
NOTES
- Makes: 4 – 5 servings
- Skill Level: Easy
- If you are looking for a jam-packed breakfast, this is amazing to start your day with. But is also equally as good for lunch or dinner.
Ingredients 1 tbsp Coconut Oil 1 lb Extra Lean Ground Beef 1/2 cup Mushrooms (sliced) 1 cup Kale Leaves (chopped) 2 Eggs 1 Avocado (cubed) 2 tbsps Nutritional Yeast
Ingredients 2 tablespoons gochujang 1 tablespoon mirin 2 tablespoons reduced-sodium tamari, divided 1 tablespoon honey 1 ½ teaspoons toasted sesame oil, divided 4 cloves garlic, grated, divided 2 teaspoons grated fresh ginger 1 ¼ pounds salmon, preferably wild-caught, cut into 4 portions 8 cups baby spinach Sesame seeds and/or sliced scallions for garnish (optional)
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds