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Seared Salmon with Wasabi Sauce and Wilted Greens (GF)

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This is a snap to make and is so healthy and delicious! To put it together even quicker, you can make the wasabi sauce ahead of time and store it in the frig for up to one week – this tangy sauce is great on grilled shrimp and white fish too! Serve it with a side of wilted greens.

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Seared Salmon with Wasabi Sauce and Wilted Greens (GF)

Yield: 4

Seared Salmon with Wasabi Sauce and Wilted Greens (GF)

Ingredients

  • 1 to 1 1/2 pounds of skin-on salmon, cut into four 4-6 oz pieces
  • 1/4 cup mayo
  • 1/4 cup fresh cilantro leaves
  • 2 tbsp plain whole milk yogurt (or plain whole milk kefir)
  • 2 tbsp fresh-squeezed lime juice (1 lime)
  • 2-3 tsp of wasabi paste
  • 2 pinches of ground ginger
  • 1/4 tsp sea salt
  • 1/8 tsp fresh ground black pepper

Instructions

  1. In a blender or VitaMix, add all ingredient, except the salmon. Blend until smooth. Place in a jar or container and seal. Refrigerate until ready to use.
  2. Season salmon fillets with a dash of sea salt and fresh ground pepper. Heat a large skillet over medium-high and add a tablespoon of olive oil. Place the salmon fillets skin side down into the hot skillet. Cover and cook for about 3-4 minutes. Turn salmon over and recover the pan. Continue cooking another 3-4 minutes, until opaque and cooked through.
  3. Top salmon with a drizzle of the wasabi sauce and serve with a side of tasty wilted greens. Enjoy!

Notes

For information about the safest, most eco-friendly fish in your region, download a free pocket guide from the Monterey Bay Aquarium.

https://thenourishinghome.com/2012/03/seared-salmon-with-wasabi-sauce-and-wilted-greens-gf/

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Summer Veggies Brown Rice Risotto (Gluten-Free)

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Using soaked short grain brown rice, results in a delicious wholesome risotto that provides added fiber and nutrition – the perfect complement to grass-fed steak, roasted chicken or grilled salmon.

Please note: Brown rice risotto does have a more al dente texture than typical risotto made with white rice. If you don’t care for the chewier al dente texture typical of brown rice, you can easily substitute with white rice risotto (Arborio rice) in this recipe.

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Summer Veggies Brown Rice Risotto (Gluten-Free)

Yield: 4 servings

Summer Veggies Brown Rice Risotto (Gluten-Free)

Ingredients

    Step One: Sauté Veggies
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 clove garlic, finely minced
  • 1/3 cup yellow onion, chopped
  • 1 medium organic zucchini, diced
  • 1 medium organic yellow squash, diced
    • Step Two: Making Brown Rice Risotto
  • 6 cups [homemade chicken stock]
  • 1/2 cup white cooking wine
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2/3 cup yellow onion, finely chopped
  • 2 cups soaked organic short grain brown rice, drained and rinsed (see note below)
  • 1 1/2 cups filtered water (if using white rice risotto, skip the water)
  • 1/2 cup freshly grated parmesan
  • 2 tbsp of fresh parsley, minced
  • Celtic sea salt and pepper to taste

Instructions

    Step One: Sauté Veggies
  1. Heat large skillet over medium-high heat. Add butter, oil, garlic and veggies. Sauté until veggies are semi-soft. Remove from heat and set aside.
    2. Step Two: Making Brown Rice Risotto
  2. In a small saucepan, add chicken stock and cooking wine. Bring to a gentle simmer, then reduce heat to keep the stock warm.
  3. In a large skillet over medium-high heat, add butter, oil and onion. Sauté until onion begins to soften. Then add rice and cook stirring constantly until grains are well coated and become translucent (at least 5-6 minutes).
  4. If using soaked brown rice: Add 1 1/2 cups of water and cover pan. Reduce heat, and allow rice to gently simmer for approximately 8-10 minutes or until water is absorbed. (If using white rice risotto: Skip this step and go to step 5 below.)
  5. Then, add two cups of warm stock and cook uncovered, stirring constantly until liquid is absorbed (3-5 minutes).
  6. Continue adding broth, one cup at a time, stirring constantly and making sure that the liquid is completely absorbed before adding more.
  7. Once rice is done cooking, turn off heat and stir in sautéed veggies and parmesan. Season with salt and pepper to taste.
  8. Top with a sprinkling of fresh parsley.

Notes

Soaked organic short grain brown rice works best for this recipe. You will want to soak the rice first BEFORE measuring out your two cups of rice for the risotto recipe. That’s because the rice generally expands a bit during the soaking process.

To soak brown rice, simply place two cups of rice in a glass or ceramic bowl and completely cover with warm water, plus two tablespoons of an acid medium (like apple-cider vinegar, whey, whole milk yogurt or kefir). Stir well to combine. Cover and allow the rice to soak for 12-24 hours. When soaking time is completed, drain the rice using a fine-mesh strainer and gently rinse. Then, measure out two cups of soaked brown rice and proceed with recipe as outlined above.

Recipe Variation: Another great option is to replace (or add to) the veggie sauté a cup of sliced mushrooms and a cup of chopped asparagus. If replacing the veggies with your favorites, be sure to keep the onion and garlic for best flavor.

https://thenourishinghome.com/2012/03/summer-veggies-brown-rice-risotto-gluten-free/

 

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Turkey Joes (GF)

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Sloppy Joes
Don’t be put off by the long list of ingredients, these wholesome Sloppy Joes are very easy to make and taste much better (and are much better for you) than that stuff in a can. Chock full of fresh veggies, these Joes offer more nutritional bang for the buck, and you can easily substitute with grassfed ground beef, if you prefer (just see note below).

P.S. This recipe is one of those perfect examples of how Mise en Place is one of the best prep techniques for easier cooking. So be sure to pre-chop all ingredients in advance of cooking and you’ll find this recipe comes together in a snap!

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Turkey Joes (GF)

Yield: 4-5 servings

Turkey Joes (GF)

Ingredients

  • 4 tbsp olive oil, divided
  • 1 cup finely diced yellow onion
  • 1/4 cup finely diced organic red bell pepper
  • 1/4 cup finely diced organic carrots
  • 1/4 cup finely diced organic celery
  • 2 cloves garlic, minced
  • 1 1/4 lb. organic ground turkey
  • 15 oz. organic tomato sauce
  • 1/2 cup organic ketchup
  • 1/4 cup filtered water
  • 1 tbsp organic *Worcestershire sauce
  • 1 tbsp raw apple cider vinegar
  • 1 tbsp coconut sugar (or sucanat)
  • 1/2 tsp dried thyme
  • 1/4 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • Pinch of cayenne pepper and pinch of ground cloves

Instructions

  1. In a large sauté pan, or cast iron skillet, over medium-high heat, add 2 tbsp of olive oil along with the finely diced onion, red pepper, carrot and celery. Cook, stirring occasionally, until veggies are soft (about 4-5 minutes). Add the minced garlic and cook just a minute longer, until fragrant. Remove pan from heat and place sautéed veggies in a small bowl.
  2. Using the same pan, over high heat, add an additional 2 tbsp of olive oil and crumble the ground turkey into the pan. Sprinkle meat with sea salt. Do not stir the ground turkey, as you want to brown it. Instead, allow the meat to cook undisturbed until lightly browned on one side. (Use a spatula to take a peek every now and then to check it.) Then, flip it over and brown the other side. Once turkey is browned, remove from heat, and using two spatulas working in tandem, break up the meat into a fine crumble.
  3. Place pan back on burner and heat over medium. Return the sautéed veggies to the pan with the crumbled browned turkey. Add the tomato sauce, ketchup, water, Worcestershire, vinegar and rapadura to the pan. Then, add the thyme, sea salt, ground pepper and just a dash/pinch of cayenne pepper and ground cloves. Mix well to combine. Bring the mixture to a gentle simmer – you may need to reduce the heat a bit. Simmer uncovered for about 8-10 minutes until sauce is nice and thick. Serve on toasted sourdough rolls, or your favorite GF rolls/biscuits. (Recipe adapted from Simply Recipes.)

Notes

If using ground beef, drain all but one tablespoon of the fat from the pan after browning the meat. Then proceed as outlined.

https://thenourishinghome.com/2012/03/turkey-joes-gf/
 

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