Thursday, July 5, 2018

Sweet Potato Noodle Bowls with Spicy Salmon

I have another delicious, healthy recipe for you today! Much like the blueberry crisp, this one also feels like a decadent cheat meal. I guess that's the secret to get me to eat things that are good for my body - make them taste like the good stuff! 

I think the secret to the "cheat meal" feel of this dish is the creamy sauce. That's right, friends. I said creamy sauce! I creamy sauce made with full-fat coconut milk that you soften all those yummy sweet potato noodles in. It's so, so good. 

The sweet potato noodles are topped with a spicy salmon and the combination of sweet, salty, creamy, and spicy is amazingggg. Plus, this dinner comes together in 30 minutes so there really is no excuse for you to not make this. You basically HAVE to! Oh also, this is Whole30 compliant if you're into that. 

One last thing before I get to the recipe. The original recipe from Real Simple Good calls for bacon. Somehow in the meal planning every time we've made this I've forgotten to pick up bacon. How I don't know, but I have. We really love this recipe, but I think we'd love it even more with the addition of bacon. I didn't want you to miss out like we have so if you're interested in the baconized recipe check out the original post here

On to the delicious!

Sweet Potato Noodle Bowls with Spicy Salmon

recipe adapted from Real Simple Good

2 salmon fillets
2 teaspoons smoked paprika
2 teaspoons garlic powder
sea salt and ground black pepper, to taste
2 sweet potatoes, spiralized 
1 tablespoon olive oil
2-3 cups spinach

For the sauce:
2 tablespoons olive oil
2 shallots, diced
1 tablespoon minced garlic
1 cup full-fat coconut milk
sea salt and ground black pepper, to taste

Preheat oven to 400 degrees. 

While the oven is preheating, place salmon on a parchment-lined baking sheet. Drizzle salmon with olive oil and sprinkle with paprika, garlic powder, and salt & pepper. Bake at 400 for 15 - 20 minutes. 

While salmon is cooking, prepare your sauce by heating olive oil in a large skillet over medium heat. Saute shallots until softened. Add in coconut milk, garlic, and salt and pepper to the coconut milk and combine. Reduce heat to low and allow to simmer until the salmon has about 5 minutes left. 

Increase to medium heat, add in sweet potato noodles, and cover while the salmon finishes. 

Remove salmon from oven. 

Add spinach to noodles and sauce, and stir until just wilted. Remove from heat.

Serve noodles topped with salmon and ENJOY!


Thursday, June 28, 2018

Blueberry Crisp

I've got good news and bad news, which would you like first? 

The bad news?

Ok, good. I thought so. 

The bad news is that this blueberry crisp is dairy-free and refined sugar-free and that normally means that it is also bland, boring, and generally fun-free for your taste buds. 

The good news, though? It actually tastes DELICIOUS! You'd never guess that this has no refined sugar or butter, and it's wholesome enough that you could consider it for breakfast, probably sans ice cream (or maybe you're living that #SummerVacationLife and you're considering ice cream for breakfast, do your thang...aka YOLO (is YOLO still a thing?).

This crisp comes from one of my favorite books of all time, Bread & Wine by Shauna Neiquest. I'm going to go ahead and suggest that you make this crisp and then sit down to read the book with a big bowl of the crisp. That sounds like the perfect evening (or morning) to me. 

There are a few things that make this recipe phenomenal. 
  1. A short ingredient list - the only thing you may have to run out for is almond flour/almond meal, which you can find pretty easily these days in larger grocery stores or online. My Big Lots frequently gets shipments of Bob's Red Mill Almond Meal for cheap so I always buy it if I'm close to running out. 
  2. Including baking time this recipe comes together in just under an hour - you essentially pour 4 cups of any fruit you want (either fresh or frozen) into a baking dish, make the crisp topping that takes about 5 minutes (as long as you know where your measuring cups are), pour the crisp topping over the fruit, and bake for about 40 - 50 minutes. 
  3. It works with any fruit (fresh and/or frozen) - I've tried this with fresh and frozen fruits and it comes out perfectly every single time. I've used frozen strawberries, cherries, peaches, and blueberries as well as fresh blueberries and blackberries in this recipe. All of them have been my favorite. 
  4. Because this recipe is so simple you can swap out ingredients to your preference. The recipe calls for pecans, but almonds would be so good in this to add extra crunch. You can also use whatever oil you have on hand, as well as using a flavored maple-syrup if you want. I found a bourbon barrel aged syrup and it added a little extra kick. There are no spices written into the recipe so you can use whatever you like. We've used cinnamon, ginger, vanilla bean, cardamom, nutmeg all to great success. Because this is so easy, you have the ability to experiment with flavors until you get it just right!

Blueberry Crisp

recipe from Bread & Wine by Shauna Neiquest

4 cups fresh or frozen fruit, (this specific time I used frozen wild blueberries)
1 cup old fashioned oats
1/2 cup pecans, roughly chopped
1/2 cup almond flour/meal
1/4 cup maple syrup (This is the one I used. I'm not a maple fan, but I do love this!)
1/4 cup olive oil
1/2 teaspoon salt

Preheat oven to 350 degrees. 

While oven heats pour fruit into an 8x8 pan. 

Combine remaining ingredients in a medium bowl, then pour crisp topping over top of the fruit. 

Bake for 35-40 minutes (longer if fruit is frozen) or until crisp is golden brown and fruit is bubbling. 

We enjoy ours topped with a scoop or two of vanilla bean Halo Top ice cream.