Seared Salmon with Dill Walnut Pesto, Garlic Roasted Broccoli and Asparagus

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When I come home from a long day, the last thing I want to do is spend a few (more) hours in the kitchen. It’s super satisfying to have a meal come together from start to finish in twenty minutes. This salmon dish is one of my go-to meals when I need something on the table fast.

This dish can be adapted to many different ways of eating. It already fits the bill if you’re following a Paleo, low carb, or gluten-free diet. AIP friends: omit the black pepper and walnut or substitute with any type of nut or seed that you’ve re-introduced (pumpkin seeds or almonds would be nice!) Low histamine friends: omit the lemon juice and use any nut or seed that you can (or you can omit it). Low FODMAP friends: omit the garlic and use a bit of lemon juice instead. Enjoy!

Seared Salmon with Dill Walnut Pesto and Garlic Roasted Broccoli & Asparagus

Ingredients:

Salmon:

  • 1-6 oz. portion Wild Caught Salmon
  • Salt & Pepper
  • 1 Tbsp. Olive Oil or Ghee

Roasted Vegetables:

  • 1 small bunch Broccolini (~1/2 lb.)
  • 8 stalks Asparagus
  • 1 small clove Garlic, minced or grated on microplane
  • 1 Tbsp. Olive Oil
  • 1/4 tsp. Salt

Dill Walnut Pesto:

  • 1/4 cup Fresh Dill, chopped
  • 2 Tbsp. Fresh Parsley, chopped
  • 1 Tbsp. Walnuts, chopped
  • 1/4 tsp. Salt
  • Squeeze of Lemon
  • 1/4 tsp. Garlic, grated on microplane
  • 2 Tbsp. Olive Oil

Directions:

Preheat oven to 400 degrees. Toss vegetables in garlic, salt and olive oil. Roast asparagus for 7-10 minutes. Roast broccolini for 12-15 minutes.

Dry salmon portion well and season with salt and pepper. Heat olive oil or ghee over medium high heat in a small stainless (or other type of oven-safe) skillet. Once hot, place salmon skin side down in the pan. Sear on the skin side for about 1 minute. Carefully flip the salmon over with a spatula and let the other side cook for 1 minute. Transfer the pan to the oven and reduce heat to 350 degrees. Allow salmon to bake in the oven for 3-5 minutes, or until center is just cooked through. Allow the salmon to cool slightly before using a spatula to remove it from the pan.

To prepare the pesto, finely chop the dill, parsley, and walnuts. Mix in the garlic, salt, and olive oil. Arrange the salmon over the broccolini and asparagus, and top with pesto.

Paleo Maple Glazed Pumpkin Spice Doughnuts

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Any day that I can eat doughnuts is a good day. Growing up, doughnuts were the quintessential holiday breakfast item; my great aunt would float through my front door on Thanksgiving morning with a dozen doughnuts from Dunkin and my uncle would bring a carafe of coffee. While I sometimes get a real craving for DD’s chocolate glazed chocolate cake donuts, baking up a homemade doughnut often satisfies my sweet tooth.

These pumpkin spice doughnuts are delicious and easy! They are gluten-free, dairy-free, and Paleo! The maple caramel glaze that tops the doughnuts really make them memorable, so don’t leave it out! I highly recommend using a silicone mini doughnut pan for this recipe so you can pop the doughnut out of the mold easily. I’ve tried to make doughnuts with non-stick metal pans in the past, but they always get stuck. Even though you are using silicone, give the inside of each cavity a rub with a bit of coconut oil prior to adding the batter.

I have not tested this recipe using canned pumpkin, and highly recommend using freshly roasted pumpkin. To roast, simply cut a pie pumpkin in half, scoop out the seeds, brush with a little coconut oil, and bake cut side down at 375 for 45 minutes to 1 hour. Once cool, scoop the flesh out and blend in a high speed blender. To get my pumpkin to blend, I had to add a tiny amount of coconut milk so that my NutriBullet could blend it all of the way.

Happy Thanksgiving and Happy Holidays, and I hope you enjoy this recipe!

Maple Glazed Pumpkin Spice Doughnuts

*makes ~12-14 mini doughnuts

Ingredients:

Doughnut

  • 2 Tbsp. Coconut Oil, slightly melted
  • ½ cup Roasted Pie Pumpkin puree (I puree mine in a Nutribullet and often need to add a small amount of coconut milk to get it to blend)
  • ½ cup + 3 Tbsp. Fine Almond Flour (I recommend this brand)
  • 1 Tbsp. Coconut Flour
  • 2 Tbsp. Tapioca Starch
  • ½ tsp. Baking Soda
  • ½ tsp. Baking Powder
  • ¼-½ tsp. Vanilla Extract
  • 2 Large Eggs, whisked
  • 2 Tbsp. Coconut Sugar (Big Tree Farms is my favorite)
  • 1 Tbsp. Maple Syrup
  • ½ tsp. Pumpkin Pie Spice
  • ¼ tsp. Salt

Maple Caramel Glaze

  • 4 Tbsp. Maple Syrup
  • 1 Tbsp. Coconut Sugar
  • 3 Tbsp. Coconut Milk
  • ½ tsp. Vanilla Extract

Instructions:

To make the donuts, mix the coconut oil, pumpkin, coconut sugar, maple syrup, and eggs together in a large glass bowl. Whisk these wet ingredients together until they are well combined. In a separate bowl, mix together the almond flour, coconut flour, tapioca starch baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix to incorporate. Add the vanilla and pumpkin pie spice and mix.

Preheat your oven to 350 degrees. Lightly grease a (mini) doughnut pan with coconut oil. To make extra pretty doughnuts, I recommend transferring the batter to a piping bag or a plastic bag with one of the points cut off, but a regular spoon will work as well. Fill the holes in the pan so the batter is just below the rim of the pan, which will allow them to puff up when baked. Place the pan in the oven and allow the doughnuts to bake undisturbed for 10 minutes. Check the doughnuts and bake for about another 5 minutes, or until the doughnuts feel firm but still a bit springy. Remove the pan from the oven and allow to cool.

While the doughnuts are cooling, create the maple glaze. In a small sauce pan, heat the maple syrup, coconut sugar, and coconut milk over medium heat. Once the liquid begins to bubble, reduce to medium low heat and allow to simmer, stirring occasionally, until the glaze thickens and coats a spoon. Remove from the heat and allow to cool down a bit. The glaze will thicken a little more as it cools. You want the consistency to be like thick honey. If it is too runny, return the pan to the burner and heat for a little longer. Remove the pan from the burner and stir in the vanilla.

Once the glaze cools just slightly, gently pop out the doughnuts from the silicone mold and press gently into the glaze. Flip the doughnuts over and place them on a cooling rack so they can fully cool and the glaze can firm up. Sprinkle with cinnamon or pumpkin pie spice and enjoy!

Gluten-Free Chocolate Cherry Scones

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Cherries are the ultimate in Summer fruit – sweet, tart, crisp, and easy to eat at the beach. Try as I may to ration out cherries for future days or future food projects, I almost always down them all in one sitting because they are Too good! Those who know me know I really struggle with self-control of my favorite foods. These days, those favorites are cherries, chocolate, and almonds. Lucky for you, I’ve married my favorite ingredients into some delicious gluten-free and egg-free scones!

After having to go gluten-free, I thought my scone-eating days were over… until now. These scones are a cross between a traditional scone and a very thick and chewy cookie and are made with almond, tapioca and oat flour. I make my own oat flour by blitzing quick oats in a blender, but you can also buy bags of oat flour (I like this one from Bob’s Red Mill).

The key to getting the consistency right with these scones lies in the butter. I add small cold chunks of butter to the dough and smash them with a fork into the flour. The goal is to have the chunks of butter mixed throughout the dough, but also have some small pockets of butter interspersed throughout the dough to keep it moist while baking. I also save a portion of the flour mixture to the end to add in to provide a little more texture. If your dough feels too wet to mold and form, add a little more almond flour. The scones are topped with a sweet vanilla icing drizzle, but feel free to taste a small amount of the dough before it goes into the oven (since this recipe is egg-free!) and add more sugar or flavoring if you’d like.

Chocolate Cherry Scones

Ingredients:

For the Scones–

  • 1 ¾ cup Almond Flour
  • ¼ cup Tapioca Flour
  • ½ cup Oat Flour
  • 2 Tbsp. Coconut Sugar
  • 1.5 Tbsp. Maple Syrup
  • scant ¾ tsp. Baking Powder
  • ¼ cup Full Fat Milk (I used Coconut Milk)
  • 3-4 Tbsp. Cold Butter, chopped
  • ¼ tsp. Salt
  • ½ tsp. Vanilla Extract
  • ¾ cup pitted Cherries, cut into quarters
  • 1 oz. Dark Chocolate, roughly chopped (about 4 squares of a good quality chocolate bar)
  • ½ Tbsp. Butter
  • Coconut Sugar for dusting

For the Icing–

  • ⅓ cup Powdered Sugar
  • Full Fat Milk to thin
  • ¼ tsp. Vanilla Extract

 

 

Instructions:

Mix the tapioca flour, ¼ cup of the oat flour, salt, coconut sugar, baking powder and 1 + 1/4 cup of almond flour in a large bowl. Slowly add in a few cold butter chunks at a time and smash the chunks with the back of a fork. You want there to still be some small flecks of butter in the dough, but have the butter be crushed enough so it’s somewhat mixed into the dough. Mix in the maple syrup, milk, and vanilla extract with a fork until the wet ingredients are mostly combined. Next add the remaining almond and oat flour, gently mixing it into the dough. Gently fold in the cherries and chocolate chunks.

Preheat an oven to 350 degrees and cover a baking sheet with parchment. Gently pick up the dough and place on the parchment. Flatten the dough slightly and mold it into a circular shape so the dough has a thickness of ¾-1”. Slice the scones into 8 wedges and separate the scones on the baking sheet so they are no longer touching. Brush the top and sides of each scone with a little melted butter and sprinkle with sugar. Bake the scones in the oven at 350 degrees for 5-10 minutes, then rotate the pan and bake for another 10-15 minutes at 375 degrees. The tops of the scones should be slightly browned with a browned bottom. Remove the scones from the pan and allow them to cool.

Add the powdered sugar and vanilla extract to a medium bowl and slowly drizzle in milk 1 teaspoon at a time and mix with a spoon. When the glaze is thin enough to drizzle with a spoon, drizzle the icing over the scones in whatever pattern you desire. Top with chopped chocolate!