Pistachio Crusted Salmon – The Perfect Week Night Meal

I’m hoping you were able to try the Gluten Free Pumpkin Almond Butter Bars recipe I posted last week. They are ahhh-mazing and totally hit the spot when you want a warm, fall flavored treat.  Guilt free, of course! 

If you got around to making them, you’ll know pistachios and almonds are the main ingredients for the crumbly topping.  

I went a little overboard when grinding the nuts and had a ton left over.  Not wanting to be wasteful or just stash them in the cupboard, I knew I had to be creative and find a use for them.  

Just so happens we were having salmon for dinner and Odette, my assistant, gave me a great idea..use the ground nuts as a crust.  She’s genius! And she also happens to be an amazing cook, so watch out for more amazing recipes from her coming your way!

Anyhow, the salmon turned out perfect! It was moist and flavorful and the pistachio crust gave it a great crunch.  

Did you know pistachios are one of the oldest nuts on record?  They’ve been around forever!

And best part,  they have less calories per serving in comparison to other nuts and have more protein.  Plus, they give you healthy fats, fiber, and a whole host of vitamins and minerals.  That’s a lot of goodness in one little nut.  

When buying pistachios, remember to get them unshelled and make sure they don’t have any added salt, sweetener or color (the shells should be beige, not red or green!).  They are delicious as they are and the best for you in their most natural state.

Hope you enjoy this delicious recipe. It’s perfect for a quick week-night meal and loaded with slots of heart healthy goodness.

Pistachio Crusted Salmon
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 tbsp olive oil
  2. ½ tbsp grainy Dijon mustard
  3. ½ cup almond meal (aka. almond flour)
  4. ¼ cup ground pistachios
  5. ¼ fresh parmesan (parmigiano reggiano is the best!)
  6. ½ tsp grated lemon zest
  7. ¼ tsp each sea salt and freshly ground pepper
  8. 2 fresh salmon fillets, roughly 1 inch thick
  9. 2 tsp ghee, melted
Instructions
  1. Preheat oven to 375°F. Line a shallow pan with parchment paper.
  2. In a small bowl mix together olive oil, Dijon, almond meal, ground pistachios, Parmesan, lemon zest, salt and pepper. Stir gently with a fork until it is moist. (You can also place whole almonds and pistachios into a blender or food processor and gently grind until nicely ground, leaving some chucks for crunch).
  3. Place salmon on pan. Press half of mixture onto each fillet. Drizzle melted ghee on top.
  4. Bake for 15-20 minutes, until fully cooked through.
  5. Turn on broiler and broil for 1 minute. Make sure you watch this part! The broiler works quickly and you want your crust to be golden brown not burnt.
  6. Serve and enjoy.
Notes
  1. You can use other fish, just be sure it is 1 inch thick.
  2. Try sprinkling fresh, chopped parsley over cooked fish for a little burst of freshness
  3. Enjoy with steamed veggies drizzled with a little ghee. Asparagus, broccoli, roasted tomatoes, green beans and bok choy all go well with it. Get creative!
Holistic Wellness https://holisticwellness.ca/
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Foodie Fridays! The Best Ever Turkey Meatloaf

I find that not many people get excited for meatloaf. 

I loved my mother’s meatloaf growing up, in fact, I loved all my mothers cooking and I still do! Every time I pop in for a visit I always raid my parents fridge and end up eating something! 

To me, meatloaf is just such an easy and delicious recipe that doesn’t require much time and is perfect the next day for lunch. Nothing like some leftovers!

Have you tried my meatloaf muffins before? You can click here to get the recipe. It is definitely a fan favourite. Everyone who has made it has fallen in love with them and it’s become a staple recipe in many homes. I have a feeling you’ll love them too! 

This meatloaf is a little different. I didn’t make it into muffins, although you most certainly can, and I swapped out beef for turkey. It’s important to change up your proteins to ensure you give your body a variety of amino acids. From chicken, to lamb, to turkey, beef, eggs and sometimes beans and legumes, I eat quite a variety of protein. Not to mention plant based sources like sprouts, hemp and spirulina. 

Of course all my proteins are QUALITARIAN approved! Quality is key, especially when it comes to meat. Search for grass fed and pasture raised when buying meats. In fact, try to visit a local organic farm near you and see if you can take part in a farm share. 

What are your favourite protein sources?? Are you a meat eater? Veggie lover? Whatever you are, I hope you embrace being a QUALITARIAN 🙂

Ok..enough talk. Let’s get cooking!

The Best Ever Turkey Meatloaf
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 egg, whisked
  2. 1 tsp garlic powder
  3. 2 tsp dried thyme
  4. 2 tsp dried oregano
  5. 1/4 cup fresh parsley, roughly chopped
  6. 1 tsp each sea salt and black pepper
  7. 1/2 cup celery, chopped
  8. 1/2 cup onion ,chopped
  9. 1/2 whole bell pepper, chopped (optional)
  10. 2 lb ground turkey
  11. 2 Tbsp coconut aminos
  12. Glaze
  13. 1 Tbsp dijon mustard
  14. 1 Tbsp ketchup
  15. 1-2 Tbsp coconut sugar
Instructions
  1. Preheat oven to bake at 375°F.
  2. Combine all ingredients in a large mixing bowl and use your hands to mix together well.
  3. Lightly grease a loaf pan with coconut oil or ghee.
  4. Pour turkey mixture into the loaf pan.
  5. Evenly distribute the mixture to get a uniform loaf.
  6. In a small bowl combine glaze ingredients and spoon evenly on top of loaf.
  7. Bake at 375°F for one hour. (sometimes I let mine cook for 1 hour and 15 mins).
  8. Remove from oven and let rest for 10 minutes.
  9. Slice, and serve!
Notes
  1. *Depending on your oven cook times may vary. Use a meat thermometer to determine if your loaf is done. Cook times could be anywhere from 1 hour to 1 hour and 30 minutes.
Holistic Wellness https://holisticwellness.ca/

 

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Sweet Potato Mac n’Cheese

I don’t think I’ve met anyone that doesn’t like mac n’cheese. Who doesn’t love a bowl of macaroni covered in creamy gooey cheesy goodness?

If you’re dairy and gluten intolerant, I’m sure you’re cursing me at this moment as you’d love to dive into a bowl of mac n’cheese, but your tummy wouldn’t be so pleased with you! I know the feeling. I avoid gluten and dairy 90% of the time, but there are definitely some treats and slip ups here and there. 

Enter Sweet Potato Mac n’Cheese. No gluten or dairy here! Creamy and gooey and almost cheesy like, this recipe is sure to please. Of course, if you can handle diary (always buy the best quality!), then you can feel free to sprinkle some on top. Some parmesano reggiano would be nice 😉 

My boyfriend loves mac n’cheese and every so often we try to whip up a health conscious version to indulge in. This one really does the trick! 

You can also try my Butternut Squash Mac n’Cheese recipe, or my Gluten Free Mac n’Cheese, which contains dairy and has been a fan favourite so far 😉 I think it’s the cheesy crust that wins everyone over!

In the meantime, you can ditch the dairy and still enjoy a creamy bowl of mac n’ cheese. This recipe will surely win you over. The sweet potato (which is loaded with potassium, magnesium and vitamin C) lends the perfect creaminess to this recipe and replaces the dairy.

Enjoy!

Sweet Potato Mac n'Cheese
Serves 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 pound elbow macaroni (I buy GoGo Quinoa brand)
  2. 3 tablespoons olive oil
  3. 1/3 cup Bobs Red Mill gluten free all-purpose flour
  4. 1 1/3 cup mashed cooked peeled sweet potato, (about 1 medium sweet potato)
  5. 3 ½ cups unsweetened almond milk
  6. 2 teaspoons sea salt
  7. Fresh black pepper
  8. 2 cloves garlic, minced
  9. 1 teaspoon Dijon mustard
  10. 1 teaspoon coconut aminos
  11. 1 teaspoon lime juice (optional)
  12. 2 to 3 teaspoons chopped fresh rosemary
Instructions
  1. To cook sweet potato: Peel and cut sweet potato into 2 inch chunks. Add to a pot, cover with water and bring to a broil. Turn heat to medium-low and cook until sweet potato becomes soft. Approximately 15 minutes. Mash and set aside 1 1/3 cup.
  2. Bring a large pot of heavily salted water to a boil. Add macaroni and cook according to package directions. Drain and return to pot.
  3. Meanwhile, in a large saucepan, make a 'paste' by whisking the olive oil and flour over medium heat for 3 to 5 minutes. It will become clumpy.
  4. Add mashed sweet potato, almond milk, salt, pepper, garlic, mustard, coconut aminos, and lime juice to the saucepan and bring to a slight boil, whisking frequently. Reduce heat to low and let simmer until the sauce thickens, 3-5 minutes.
  5. Whisk until smooth. Some sweet potato chunks may remain. This is fine.
  6. Add rosemary and combine.
  7. Add cooked pasta to the large saucepan and mix well until all ingredients are combined.
  8. Adjust seasonings to taste.
Adapted from From Chef Chloe
Adapted from From Chef Chloe
Holistic Wellness https://holisticwellness.ca/
 Happy Cooking!

Samantha xo

 

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