April:Fish Marinade
Here are three wonderful fish marinades. Find a local fisherman for the freshest and cleanest fish. If you must by from the shops, always buy wild caught fish!
Either Amber Jack, Hogfish, Wahoo, Snapper, Flounder, Grouper etc…
OPTION 1
2 lb fish
¼ C White wine
¼ C Lemon Juice
2 TBS Tamari/Soy Sauce
2 cloves of chopped garlic
¼ of fresh dill OR 1 TBS dry
Pepper
Method:
Layer in a shallow baking dish no more than 20 min before cooking fish. (Because the wine and lemon will start to cook the fish)
On a BBQ fish tray (lined with tin foil) or stainless steel pan on the stove, cook in the marinade for 10 min or until fish becomes flaky.
OPTION 2
Great with all light fish, especially if you picked out thick fillets.
2 lb fish
1 can of coconut milk
¼ C chopped fresh cilantro
2 TBS Tamari/Soy Sauce
2 sliced limes
Pepper
Method:
Layer fish, coconut milk, soy sauce, pepper, cilantro and top with sliced limes. You can prepare ahead of time and put in the fridge or cook immediately. Bake, stove top or BBQ will work. If you are bake or stove top cooking make sure you cover it.
Salmon Marinade:
In a baking dish layer the following:
2 lb salmon
½ C orange juice
2 TBS tamari/soy sauce
1 TBS toasted sesame oil
2 TBS chopped fresh ginger
1 TBS chopped garlic
¼ C white wine
pepper
2 sliced lemon layered on top
Method:
Bake in 350 oven for 30 min or until flaky.
March: Granola
5C Gluten Free oats
1C Almonds – chopped
Sunflower seeds
1C Pumpkin seeds
1C Sesame seeds
1/4C Flax seeds
1C Honey
1C Sunflower oil
Mix the oats and seeds together in a large mixing bowl. Combine separately the honey and the oil. Add it to the dry mixture, coating well. Spread on cookie sheets. Bake at 325 for approx 1 hour, turning every 15-20 min.
Feb: Salad in a Jar- for an Easy Grab-and-Go Lunch That Stays Fresh for Days
Here’s an ingenious way to make sure you eat salad everyday: Make jars of salad on Sunday night that you can just grab to bring to work. If you layer the ingredients correctly, the salad stays fresh for up to four days.
The most important part of the layering is keeping the dressing and the salad leaves from touching. Layer the ingredients with the dressing on the bottom, then onions, mushrooms, tomatoes, quinoa, and spinach. Naturally, you can adapt your own salad recipe to your own tastes.
Jan: Egg Bake
Ingredients
• Cage free, omega 3 eggs (6-8 for an 8×8 dish, 10-15 for a 9×12 dish)
• Breakfast sausage (remember to always choose nitrate/nitrite free breakfast meats)
• Shredded cheese (as much as you want, any type you want)
• Milk (optional)
• Veggies (not optional!)
Directions
1. Preheat the oven to 350.
2. Brown the sausage and cook whatever other meats or veggies you are going to include.
3. Grease a baking dish (glass or ceramic) on all sides. Use coconut oil or an olive oil spray.
4. Cover the bottom of the dish with as much or as little shredded cheese as you want (somewhere around 1-4 cups). If you don’t do cheese, you can certainly still make the bake sans-cheese.
5. Top the cheese with the sausage (or bacon, cooked veggies, etc) and spread evenly across the dish.
6. Beat the eggs well, adding a splash of milk if you wish to increase fluffiness. Add some dried rosemary and thyme, as well as a dash of sea salt.
7. Pour the eggs evenly over the bake, ensuring that the meats/veggies are thoroughly covered. You just want the egg to be the top layer, not the sausage.
8. Bake for 30-35 minutes. If you use a smaller dish (8×8) bake for 30 minutes, and about 5 minutes for a larger bake (9×12). Obviously the more eggs you use, the longer the bake time. You’ll want to let the bake cool for about 15 minutes before digging into it.
Once it’s been baked, you can refrigerate the egg bake and keep it for 5 days give or take (if it lasts that long without being eaten!). There is a bit of time involved initially, but if you make a large enough quantity, it’s hassle free breakfast all week. And it’s cheaper and healthier than that donut at the office!