January 21, 2019

Baked Salmon Avocado Cup by Helen Agresti, R.D.

Baked Salmon Avocado Cup

Here’s a filling and nutrient dense meal that’s full of waist slimming healthy fats and immune boosting Omega-3 fatty acids.  And yes, it tastes delicious!

 

 

Ingredients
(serves 2)
2 salmon filets, skinned
orange ginger seasoning, to taste
1 tablespoon extra virgin olive oil
1 ripe avocado
1 fresh lemon
2 pinches sea salt
1/4 c fresh cilantro, finely chopped

Directions
1. Heat oven to 350 degrees. Line baking pan with foil and lightly coat with olive oil.
2. Lightly season salmon with orange ginger seasoning.  Bake for 25 minutes or until internal temperature reaches 140 degrees.
3. While salmon is baking, slice avocado in half and remove pit.
4. Squeeze fresh lemon over each halve and drain excess juice.  Lightly season with sea salt.
5. Allow salmon to cool. Then slice into small pieces.
6. Fill avocado cup with salmon and garnish with cilantro.

 

Recipe courtesy of Helen Agresti, RD. Helen Agresti is a Registered Dietitian with Professional Nutrition Consulting, LLC.  She lives in Pennsylvania with her husband and 5 children.  For more Nutrition advice and healthy recipes follow her on twitter @HelenAgresti. For more information and recipes, go to www.pronutritionconsulting.com

Sweet and Sour Chicken Recipe by Shirley Plant

Looking for a quick, healthy dinner the whole family will love, especially if dealing with food allergies? Try my Sweet and Sour Chicken recipe, it is sure to please even those picky eaters!

 

Sweet and Sour Chicken

Free of dairy products, wheat, yeast, corn, sugar, eggs, soy, nuts, and gluten.

2 pieces boneless, skinless, chicken breast, cut into bite sized pieces
1 onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1/2 red pepper, chopped
olive oil

Sauce:
1 cup unsweetened pineapple juice
1 tbsp apple cider vinegar
1 tbsp arrowroot powder
1/4 cup water
1 tbsp tomato paste

In a frying pan with enough oil to cover the bottom of pan, cook chicken over low to medium heat, stirring frequently for approximately 10 minutes. Remove chicken and set aside.  Saute onions for a few minutes in pan with a little more oil or some water. Add in celery, carrots and peppers and water and cook over medium heat for 10 minutes. Add in the chicken pieces. In a separate bowl mix sauce ingredients together and pour over chicken and vegetables and let simmer for a few minutes so sauce will thicken. Serve over rice and with a side salad or steamed vegetables.

Recipe by Shirley Plant- Nutritionist/ Dietary Consultant
Author of Finally… Food I Can Eat, a dietary guide and cookbook for people with food allergies, and those looking for healthy, tasty recipes. Contact Shirley for assistance with menu planning and for healthy recipes everyone loves!
info@deliciousalternatives.com. Follow her on Twitter @sherrecipes.