Teriyaki Salmon with Siracha Sauce

Serves 4

1 TBSP Cornstarch
1 1/2 C Water

1/4 C Low Sodium Soy Sauce
1/2 C Brown Sugar
1/2 TSP Ground Ginger
1/4 TSP Garlic Powder
2 TBSP Honey
4 4 OZ Salmon Fillets

1/2 C Mayonnaise
3-4 TBSP Siracha
1 1/2 TBSP Cream

1. Preheat oven 400 degrees fahrenheit.

2. In small bowl, mix the cornstarch in 1/2 cup of water and set aside.

3. In a pan on medium heat, mix the soy sauce, brown sugar, ginger, powder, and honey. Bring it to a simmer and then add the cornstarch slurry, and let it thicken until sauce sticks to the back of the spoon.

4. Once the sauce in ready, pour it over the salmon fillets and bake for 15- 20 minutes.

5. While the salmon cooks, make the Siracha sauce by mixing mayonnaise, Siracha, and cream together. Then refrigerate until ready to serve.

6. Once the salmon is done, serve the salmon over a starch or vegetables and drizzle the Siracha sauce.

Low Fat Pumpkin Bread/Muffins

2 Loaves / 24 Muffins

2 C Sugar
1 15 Oz Can of Pumpkin
1 C Unsweetened Cinnamon Apple Sauce
2 Eggs
3 1/3 C All Purpose Flour
2 TSP Cinnamon
2 TSP Baking Soda
1 TSP Baking Powder
1 TSP Nutmeg
1/4 TSP Pumpkin Spice
1/2 TSP Salt
1 C Semi-Sweet Chocolate Chips (Optional)

1. Preheat oven 350 degrees Fahrenheit and grease and flour two 8 x 4 loaf pans.

2. In large bowl, combined sugar, pumpkin, apple sauce, eggs.

3. In a medium bowl, sift together flour, cinnamon, baking soda, baking powder, nutmeg, pumpkin spice, and salt.

4. Slowly mix in the dry ingredients into the pumpkin mixture and fold in the chocolate chips. Lightly shake the pan back and forth a couple of times, so the batter is evenly set in the bread pans. If making muffins, evenly scoop mixture into all 24 cups.

5. Then bake for 50 to 60 minutes. If making muffins, it takes 16-18 minutes to bake. Double check with a toothpick to make sure it comes out clean before pulling it out of the oven.

6. Before pulling the bread out of the pan, let it set for about 5 minutes to cool. Finally you can pull it out, slice, and enjoy.

Sauteed Tomato and Basil Pasta

Serves 4

4 TBSP Extra Virgin Olive Oil
1 Garlic Clove, Smashed
6/7 Leaves of Basil, Chiffonade
6 Roma Tomatoes, Stemmed and Cut in Eighths
1/2 TSP Red Pepper Flakes
1/4 C Parmesan Cheese

Angel Hair Pasta, Cooked Al Dente

1. In a pot, boil salt water for the pasta.  In a medium heat pan, add olive oil to the pan with the garlic and cook for a couple minutes.

2. Add the basil to infuse the oil.

3. Then, add the pasta to the boiling water and add the tomatoes and pepper flakes to the pan.Turn the pans heat to medium low and cook the tomatoes for about 15 to 20 minutes.

4. Once the past is done, mix it into the tomato mixture. Finally serve the pasta and top it off with Parmesan cheese and remaining basil and enjoy.

Creamy Mediterranean Cucumber Salad

Serves 4

2 Cucumbers, Peeled and Sliced
2 Slices of Red Onion, Thin Cut
1/2 C Greek Yogurt
3 TSP Lemon Juice
1/2 TSP Dried Dill
1/4 TSP Salt
1/2 TSP Ground Pepper

1. First in a small bowl make the sauce, mix the yogurt, lemon juice, dill, salt and pepper. Then let it set when you cut and peel the cucumber and onion.

2. Once you ready to serve you meal, mix in the sauce with the cucumbers. Serve and enjoy!

Egg White Vegetable Frittata

Serves 4

1 TBSP Extra Virgin Olive Oil
5/6 Baby Portabellos/White Mushrooms, Washed and Stemmed
1 TSP Basil
1/4 TSP Ionized Sea Salt
1 TSP Red Pepper Flakes/Ground Black Pepper
1/4 TSP Garlic Powder
2 C Baby Spinach
4/5 Egg Whites
Romesco Sauce, Optional

1. Preheat the oven to 375 degrees fahrenheit.

2. On medium heat add olive oil, mushrooms, basil, salt, pepper, and garlic powder to the skillet and cook for 5 to 8 minutes.

3. Next add the spinach.

4. Once the spinach starts to wilt, pour into greased square pan and bake for 10-15 minutes until the egg is cooked.

5. Cut and serve, add the romesco sauce, and enjoy!

Light Romesco Sauce

Serves 4

3 Large Red Bell Peppers
1 TBSP Extra Virgin Olive Oil
3 Cloves of Garlic, Chopped
1 TSP Basil, Dried
1 TSP Cider Vinegar
1/2 TSP Sea Salt
1/8 TSP Ground Black Pepper
1/8 TSP Red Pepper Flakes (Optional)

1. Turn oven temperature to broil. Line a cookie sheet with aluminum foil, and broil the peppers for 15 minutes. Half way through the process flip the peppers.

2. Once the pepper skin is broiled, put them in a zip lock bag, and let them sweat and blister in the bag for about 15 minutes or until you can handle them.

3. Then peel the skin, remove the stem and seeds, and then blend the peppers until smooth.

4. In pan on medium heat, add the olive oil and garlic and cooks until the garlic is golden brown. Then turn down the heat to simmer and add the red pepper sauce, basil, vinegar, salt, pepper, and red pepper flakes.

5. Let it simmer for about 5 minutes, and then serve with pasta, chicken, or spaghetti squash. Enjoy!