Grilled or Broiled Salmon

I always have frozen salmon on hand for a quick, healthy meal. 
You may use either fresh or frozen.

You'll need:

Fresh or frozen salmon (Frozen salmon comes in small individually wrapped portions OR large segmented pieces.)

Sea salt to taste

Chili powder to taste (no MSG)

Garlic granules to taste (optional)

Dried dill weed, about ¼ tsp. per serving

Butter OR non-dairy margarine (several Tbls.)

If using frozen salmon, thaw in refrigerator overnight OR poach salmon portions in boiling water for approximately 7 minutes just before grilling or broiling. Remove and drain.

Lightly grease a piece of foil using ½ Tbl. butter OR non-dairy margarine. Fold in edges of foil to form a makeshift baking tray. Tray will be about 10x12. Place fresh, thawed, or poached salmon on foil tray.

Sprinkle salmon with sea salt, chili powder, and garlic granules. Gently press seasonings into salmon with a butter knife. Sprinkle with dried dill weed.

Place tray with salmon on grill or under broiler on low, for approximately 5-7 minutes, if poached. If using fresh OR thawed salmon, adjust broiling or grilling time to approximately 12 minutes.

When salmon is done, place ¼ tsp. butter OR non-dairy margarine on each portion and spread with a butter knife.

It melts great this way. Fold foil around salmon sealing in heat and juices. Place foil pack in oven OR grill with heat off until ready to serve. Enjoy with Jasmine rice, parsley potatoes or steamed veggies.

Pie Cookies

Our kids like to make these "cookies" as a tide-me-over treat when we make pie.  We usually only use the left-over dough, but you can make a full or half recipe of pie dough, just freeze the leftovers.

Ingredients:

Pie dough, WF dough or GF dough

Various sprinkles or natural cane sugar

Instructions:

1. On a lightly floured surface, roll out or let the kids roll out the dough, not quite as thin as you would for a pie.

2. Cut in various shapes with cookie cutters or a butter knife.

3. Place on a cookie sheet 1-inch apart.

4. Use a pastry brush or your fingers to dab water sparingly over the tops of the cookies.

5. Decorate with various colored sprinkles or natural cane sugar.

Bake for 5-7 minutes at 350 degrees.

Eat as soon as they cool, you won't be able to wait any longer!

Kid tip:

My 5-year-old can do all the steps of this recipe with minimal help, but rolling the dough without ripping it can be frustrating for little ones.

Fruit Cobbler

A summertime treat with your favorite seasonal fruit!

We love this with fresh picked cherries, peaches, blueberries, or strawberries.

It's also great with apples or pears.

 

Biscuit ingredients:

1 ½ Cups white rice flour

½ Cup tapioca flour

3 Tbls. natural cane sugar

2 tsps. xanthan gum

½ Tbl. baking powder

½ tsp. sea salt

6 Tbls. non-dairy margarine

½ Cup + a bit more as needed, GF rice milk OR soy milk

 

Filling ingredients:

Unsweetened fruit of your choice, about a quart (If using frozen, thaw and drain first)

Natural cane sugar and/OR agave nectar to taste, approximately 1/3 cup sugar and 3 Tbls. agave

 

 

 

Instructions:

For Fruit Filling:

Preheat oven to 400 degrees.

In oven, in ungreased baking dish, heat fruit until hot and bubbly, 10-15 minutes.

Remove from oven and stir in natural cane sugar and agave nectar to taste. (Depending upon the choice of fruit, you may need more or less sweetener. Example, tart cherries require more.)

 

For Biscuit Topping:
 

While fruit is heating in oven, in a mixing bowl combine rice flour, tapioca flour, 3 Tbls. sugar, xanthan gum, baking powder, and salt.

Mix in margarine with a fork, until mixture is crumbly.

Add rice milk a little at a time and mix briefly with a spoon until combined. Mixture will be sticky.

Place spoonfuls of biscuit topping over hot fruit. Bake for approximately 20 -25 minutes, until lightly golden.

 

Serve warm or chilled.

 

 

 

 

 

 

 

Fresh Fruit Cicles

For a refreshing sugar-free treat try our quick and easy popsicles!

 

1. Make one recipe of our Berry Banana Smoothie

2. Fill popsicle molds to the top with smoothie mixture, cover and freeze for at least 4 hours.

3. Run popsicle molds under warm water to remove the popsicles

 

We also like these combinations:

 1 mango and 6 strawberries

 1 mango and 2 oranges

 1 peach and 1 cup pineapple

 

Fast French Toast

This is simple and delicious. 

I like to make enough for

next day leftovers as well,

so family members can

reheat on their own.

 

You'll need:

8 slices of your favorite bread, about a half-inch thick (WF and GF bread works great for this too!)

4 eggs

½ Cup milk or milk substitute

1 tsp. vanilla extract (If making this gluten-free, make sure your vanilla is safe to use)

Dash of sea salt, about 1/8 tsp.

Butter OR non-dairy margarine OR canola oil for pan

 

Instructions:

1. Heat skillet below medium heat, while whisking together eggs, milk, vanilla and salt.

2. Evenly coat skillet with butter, margarine OR oil.

3. Dip bread a slice at a time in egg mixture, coating well.

4. Place 2 slices of egg coated bread in skillet.  Cook bread for approximately 2 minutes per side, until lightly golden brown.

For a tasty variation, try adding a tsp. of ground cinnamon to egg mixture.

 

We have enjoyed this French Toast with pure maple syrup, agave nectar, our Grandmother's homemade blackberry jelly, applesauce, nut butter and plain or just with a dab of butter.

 

Enjoy!

Fresh Fruit Sandwiches

Our kids love this as an alternative to peanut butter and jelly. We use the agave or honey to make the fruit a little sweeter and it also helps the fruit to stick to the slice of bread on top.

Your favorite nut butter or sunflower seed butter

4 strawberries or 1 banana
2 slices of bread
Agave or honey (optional)

1. Spread the nut butter or sun butter on one slice of bread.

2. Cut the strawberries or banana in thin slices.

3. Arrange the fruit over the butter in one layer

4. Drizzle agave nectar or honey over the fruit.

5. Place the second slice of bread on top and cut sandwich in half.

Favorite Bean Salad

This is fast and simple! 

 

I often use canned beans, but you can soak your favorite dried beans overnight, drain, and then cook in water accordingly. (Certain beans require longer cooking times.) Chill beans in refrigerator until ready to assemble salad.

 

 

Ingredients:

 

4 - 15oz cans your favorite beans in whatever combination you prefer (we like kidney, pinto, green, black or garbanzos)
¼ Cup umeboshi vinegar

½ Cup cold pressed, extra virgin olive oil2-3 Tbls. agave nectar
¼ tsp. garlic powder OR 1 clove garlic, finely chopped (Optional)
1 green onion, chopped (Optional)

Whisk together vinegar, oil, agave and garlic. Stir in onion and beans. For best flavor, allow to marinate in refrigerator for at least 30 minutes.

 

Makes approximately 8 servings.