I could eat salmon every day of the week.  I started eating seafood when hubby and I moved to Florida over 9 years ago.  Before then, I never ate it.  But now, I can’t get enough of it.  Especially salmon.  Salmon is high in protein and full of heart healthy omega-3 fatty acids.  And, it is so easy to prepare.  I love to grill it, pan fry it, broil it, bake it, you name it, I’ve done it.

This Pan Fried Salmon recipe is extremely easy to make and was inspired by Houlihan’s.  Hubby and I used to go out to eat at Houlihan’s when we lived in Illinois. This recipe is made with asparagus, arugula and tomatoes but you can really substitute the vegetables with whatever you have in your fridge.  Try it with broccoli or green beans and regular salad greens and you will have a very similar meal with amazing flavor!

Balsamic Vinaigrette recipe was taken from Food.com

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I am constantly looking for healthy recipes that are outside the box and a good way to make use of the fresh produce in my refrigerator. After going gluten free this past January, one of the meals I’ve missed is pizza. I’ve tried a couple of gluten-free crust mixes as well as Domino’s Gluten Free pizza, but as of yet, I haven’t found one that I really like. So when I saw that I could make cauliflower pizza crust that is gluten-free, I was intrigued!  The main component of this cauliflower pizza crust recipe is cauliflower, cheese and eggs.  The rest of the ingredients are spices!  (And pizza toppings)

This recipe is much easier to make than you would expect! The main tool you need is a food processor. And, while this is not a necessity, if you have a pizza stone to bake your pizza on, it will create a crispier crust, which is good because the cauliflower crust doesn’t quite stay together quite like a flour dough crust would.

To make the crust, pulse chopped cauliflower in your food processor until it looks like a grain (recipe is below)

Place the combined cauliflower “dough” mixture on a sprayed cookie sheet, parchment paper or a pizza stone and spread out to a thin layer. (Recipe is below)

Bake cauliflower dough for  15-20 minutes until top is slightly browned.  (recipe is below)

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Recipe Inspired from Healthy Tasty Eats

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This past winter, I started cooking with quinoa. After removing gluten from my diet, I started looking for alternate grains to cook with. And while quinoa isn’t a grain (it is a seed), it is very easy to cook with AND bake with!  Besides this recipe, I HIGHLY recommend you check out my Quinoa with Roasted Brussel Sprouts & Red Onion recipe.  It is one of my favorite meals to make!

These Apple Quinoa Bites make for an excellent breakfast, snack or pre-run meal!  I have two nephews that are under the age of 3 and they love this meal!  I’m also thinking these would freeze well although I haven’t tried freezing them.

To make these bites, mix the ingredients together (recipe is below)

Once mixed, spoon mixture into 12 muffin cups. (recipe is below)

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This recipe has been adapted from And They Cooked Happily Ever After

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One of my favorite herbs is basil. I love the way it smells when I cut it from my garden, I love the way it goes perfectly with tomatoes and mozzarella, I love it in a pesto sauce, the list goes on and on.  One of my favorite ways to cook with basil is in my Basil Spinach Pesto.  This pesto can be used in so many different ways and one great way is this Pesto & Cheese Stuffed Chicken recipe.  One of my hubby’s annual Valentine’s Day tradition is to cook me dinner (versus going out and dealing with the crowds & busy restaurants).  One year, hubby made stuffed chicken breasts for me. I was so impressed because I never tackled making stuffed chicken breasts before thinking that it was a difficult recipe.  This Pesto & Cheese Stuffed Chicken recipe is easy to make.  Don’t be like I was and let the thought of making stuffed chicken overwhelm you – it really is easy!

The main ingredients of this recipe are your chicken and your pesto.   Once you have your ingredients ready to go, flatten your chicken with a meat mallet and spread the pesto and cheese mixture on it (see recipe and directions below).

Then roll your chicken, dip it in egg and coat with the bread crumb mixture, place it in the baking sheet and bake for 30-35 minutes.  Serve with a simple salad, and you have a well rounded meal!  How easy is that?  (See below for the recipe ingredients and directions.)

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This recipe is adapted from Kalyn’s Kitchen

Belonging to a fruit & veggie coop, I get really excited every Wednesday. Wednesdays are the day that we go to pick up our produce bin. The way our coop works, we don’t have control over what fruits & veggies we get each week. Instead, each week there is a huge variety of in-season produce overflowing in our bins. Hubby loves it because he juices pretty much every fruit & veggie and I love it because I can cook to my heart’s desire and experiment with new recipes and concoctions.

One week we received a huge bag of Basil as well as a huge bag of fresh spinach from our coop. Immediately I knew that I wanted to make pesto. But I wanted to add some additional nutrients into the pesto. I found a recipe for Basil Pesto and it was one of those moments where I heard angels singing from heaven when I realized we could add spinach to it. Basil is full of Vitamin A, K and folate and spinach is chock full of Iron, Vitamin C, Vitamin K, Folate and Beta-Carotene so I figured combining the two greens would give hubby and I lots of vitamins and nutrients in just one meal!

The pesto recipe below goes perfectly on pasta, stuffed in chicken (make sure you see my upcoming recipe for this!), on sandwiches, pizzas, and so much more!  Picture above is a veggie sandwich that is SO tasty and easy to make.  Spread the pesto on both slices of bread, add any fresh veggies you like (pictured is fresh spinach, tomatoes & cucumbers), add mozzarella cheese and voila.  A super easy vegetarian sandwich that is tasty and good for you!

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This recipe is adapted from Kalyn’s Kitchen

I LOVE this recipe! One of my favorite snack bars to eat before going out on a long run are Larabars. They have just the right amount of protein and carbs to keep my body fueled when I’m out burning calories running. Even if you don’t like to run, this recipe would make a great snack for yourself or your kiddos. This recipe is healthy, simple AND you need just three ingredients.   And, for those of you who don’t eat gluten, this recipe is gluten-free! Just make sure the dates you use are not dusted in wheat as many are.

If you don’t like cherries, you can substitute other dried fruits. I’m thinking that dried apricots or cranberries would be really good as well!

This recipe was inspired by Food.com

Many of you know that starting in January, I went gluten-free. I never got tested for Celiac disease so I don’t know for certain that I have it. But I do know that I have a major gluten intolerance and I’m suspecting gluten has been wreaking havoc on a lot of health conditions I’ve been living with for years and years.  So I’ve been trying to branch out and find recipes that are not only gluten-free but tasty! If you are looking for quinoa gluten free recipes, this is a great one. One of my FAVORITE foods that I’ve been making on a weekly basis is quinoa. Not only is it gluten-free but it is jam packed with nutrients. Another food that I’ve been making every week is Brussels Sprouts. I have to be honest… I didn’t know that I liked brussels sprouts. I vaguely remember having them as a child and I know that I wasn’t a fan. Over Christmas, however, my brother-in-law made an awesome brussels sprouts side dish and I became a huge fan. I can honestly say that I could eat brussels sprouts at least 3 or 4 times a week and I would never get sick of them. They are that good!

This dish is so easy to make, very versatile (you can add other veggies to this dish – I love to add red peppers) and is super healthy. If you are trying to eat clean, this is a great recipe for you. Also – this recipe calls for balsamic vinegar which I absolutely adore. Hubby, however, doesn’t love it as much as me. I’ve made this recipe without balsamic vinegar and it is so good that way as well. Feel free to adjust the recipe below to your liking. When you are in the kitchen, have fun with your recipes and adapt them to fit your likes and dislikes 🙂

Frugal Tips

• I haven’t been able to score as good of deals on quinoa as rice or pasta. But I was able to get it for 50% off at a local grocery store that was going out of business.  I also have purchased it online on Amazon or Vitacost.com.  Usually I compare the cost on these two sites and order whichever is cheaper.  The good thing about Quinoa is that a little goes a long way.
• Watch your store’s pricing on brussels sprouts and stock up on them when they go on sale.  I am fortunate because the coop I belong to gives us brussels sprouts every few weeks.

Healthy Tips

• Quinoa is a seed but yet cooks like most grains.  And, one serving of quinoa typically has one serving of protein! So if you are vegan or vegetarian, this is an awesome source of protein for your diet.
• Brussels sprouts are low calorie (1/2 cup has approximately 30 calories), is packed with 20 essential vitamins and minerals (including vitamin C, folate, vitamin K and more) and contain Isothiocyanates which may prevent cancer and heart attacks! (resource: Livestrong.com)

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This recipe was adapted from Gluten-Free Goddess