Sunday, July 24, 2011

Wild Curry Salmon Cakes

The curry in these cakes adds a special kick.   I like to serve with curried quinoa and diced sweet potatoes.

  • 2 cans wild Alaskan pink salmon (skinless, boneless and no salt added)
  • ½ Vidalia onion, diced
  • 4 tbsp whole wheat bread crumbs
  • 2 tbsp Dijon mustard
  • 1 tbsp hummus
  • 2 tsp curry powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Dash ground black pepper

  1. Preheat oven to 375 degrees
  2. Open cans and drain water completely
  3. Combine salmon with the rest of ingredients and mix thoroughly
  4. Make 6 patties with your hands and place on baking tray sprayed with olive oil
  5. Bake for 20-25 minutes until golden brown on top

Health Benefit
1 serving of the canned salmon (before prepared) has 13 grams of protein, only 60 calories and 1 gram of fat – super healthy!

Tomato, Basil, Avocado Salad

A perfect no cook appetizer with the perfect taste of summer! 

Grab a large heirloom red tomato from your farmers market, some fresh basil from your herb garden and one creamy avocado to make this oh-so-fabulous appetizer.  It is cool and refreshing and boasts surprising flavor from this fresh dressing.   

  • 1 red heirloom tomato, sliced
  • 8-10 fresh basil leaves
  • 1 avocado, sliced

  • ½ shallot, diced
  • 1 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • ½ tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove, pressed
  • Fresh black pepper to taste

  1. Chill tomato and avocado in fridge for 2 hours
  2. Slice tomato and avocado
  3. Layer the tomato, basil and avocado in alternating layers
  4. Wisk together dressing ingredients in bowl
  5. Drizzle dressing on top of tomato, basil and avocado layers
  6. Chill for 10 minutes and serve

Tomatoes are an excellent source of vitamin C and a good source of vitamin A.

Sunday, July 10, 2011

Pesto Broccoli Slaw

This is a unique summertime side dish that is a real crowd pleaser.  With BBQ season in full swing – now is the time to try out this healthy and savory slaw.

The gourmet twist on this dish is the pesto sauce… it is unexpected and balanced out with the sweetness of the dried fruit and the tanginess/bite of the granny smith apple.

  • 1 bag of broccoli slaw (can be found at Trader Joes)
  • 1 granny smith apple, diced with skin on
  • 1 cup shredded carrots
  • ½ cup dried cranberries (or any dried fruit)
  • 4 sprigs of green onions, diced
Vegan Pesto Sauce
  • 2 cups fresh basil, rinsed and dried
  • ½ cup extra virgin olive oil
  • ½ cup walnuts
  • 4 garlic cloves, pressed

  1. Mix together all ingredients in a bowl and stir in the vegan pesto sauce until fully incorporated
  2. Chill for 2 hours before serving