Staying the course with nutrition is often the hardest part of a healthy lifestyle change. And with nearly 80% of weight loss success being tied into proper nutrition, it’s quite possibly the most important part of the equation. One thing that makes it incredibly difficult is a lack of knowledge when it comes to recipes and the thought that it just isn’t going to taste very good. That’s why we like to provide healthy, balanced recipes once a month to help you get new food into your rotation. Healthy can be delicious and these recipes will prove it!
If you’re afflicted with a condition that prevents you from being able to eat anything with gluten in it, sometimes finding recipes the whole family can enjoy is a bit of a challenge. That’s why when I find one that can impress everyone, I definitely have to share it. Hope you Enjoy!
Here is September’s Food for Thought Recipe
Sesame Salmon Bowls (Source: Real Food with Dana)
Yields: 4 servings
For the bowls
1 cup dry Rice Select Brown Basmati Rice
1 small cauliflower, core removed and “riced”
4 cups snap peas
1 cup shredded carrots
2 Tbsp + 1 tsp coconut oil, divided
2 tsp minced garlic
1 tsp minced ginger
¼ cup coconut aminos
1 tsp fish sauce
4 skin-on salmon filets, about 4-6 oz each*
Salt and pepper, to taste
First, get the rice going. Rinse the rice in a mesh sieve, then combine it in a medium saucepan with 2 ¼ cups filtered water and 1 tsp coconut oil. Bring the rice to a boil over medium heat, stir once, then turn the heat down to a simmer and cover with a tight-fitting lid for 45 minutes. After that timer goes off, remove the rice from the heat (leave the lid on) and let it stand for 5-10 minutes, until cooked through and fluffy.
After the rice has been simmering for about 15 minutes, preheat the oven to 425 F. Toss the cauliflower rice in a large bowl with 1 Tbsp ghee or coconut oil. Spread the mixture evenly on a baking sheet lined with parchment paper. Try to smooth out any big clumps.
Pop the sheet in the oven, and roast for 20-25 minutes, until the rice becomes lightly browned. Check it at about 20 minutes to make sure it doesn’t burn, then keep a close watch until 25 minutes.
While the cauliflower rice is roasting, prepare the snap peas and carrots. Melt 1 Tbsp coconut oil in a large skillet, then add the ginger and garlic and stir with a wooden spoon until fragrant, about 30 seconds. Add the snap peas, carrots, coconut aminos and fish sauce, and pop a lid on the skillet. Let it cook for about 5-10 minutes over medium heat, stirring every few minutes, until the veggies are cooked through but still slightly crisp. Remove from the heat until ready to serve.
Check on your rice - it should be almost done simmering by this point! Remember, after the 45 minute timer goes off, remove the rice from the heat and let it stand (still covered) for about 5-10 minutes (basically, until you’re ready to eat!)
When the cauliflower rice is done, take it out of the oven and turn on the BROIL setting.
Preheat a large cast iron skillet for 1-2 minutes, until hot. Melt 1 Tbsp coconut oil in the skillet, then add your salmon (skin down if you have it). Cook for 2 minutes on the stovetop, then turn the heat off and transfer to the oven to broil for 4 minutes, until cooked through.
Assemble the bowls! Start with a handful or two of greens, then add some rice and cauliflower rice, some veggies, and top with a salmon filet. Season with a drizzle of sesame oil, sesame seeds, some chopped nori or furikake, and sriracha, if you want some heat!
Healthy can be delicious if you find the right recipe! Start a rotating list of your favorites so you’re never left without a plan! If you are looking for new ways to improve your nutrition, please contact us. We’re here to help!