Meals & Recipes: Beet, Squash & Salmon

Sockeye salmon. Boiled beets. And delicata squash (mixed with ghee, salt, onion and pepper). 

Your Bowl. Add 1 salmon filet and drizzle with soy sauce. A handful of boiled beets (usually 3 - 4 quarters) chopped into bite size pieces. Add 1/4 delicata squash chopped, and mashed with 1 tbsp of ghee, 2 pinches of sea salt, 1 slice of chopped onion, and 2 pinches of pepper. Drizzle the beets and squash with red wine vinegar and salt.

Buon Appetito!!

Cooking Instructions:

Wild Salmon. Start with wild salmon. I’ve been enjoying frozen wild sockeye salmon from Whole Foods or Sprouts (grocers closest to me), or fresh wild Sockeye from Trader Joes. Preheat the oven to 425. Lightly coat both sides of the salmon filet (or filets if cooking multiple) with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two) to each filet and black pepper. Cook for 8 - 10 minutes (depending on thickness of the fish). 

Boiled Beets. Buy 3-4 loose organic beets. Remove the skin. Cut them into quarters (1/8s if they’re large). Place in a pot, add water so covered by 1-2 inches of water. Add two pinches of salt. 1 tbsp of red wine vinegar. Bring to a boil then reduce to a simmer for 60 minutes. Make sure you can easily pierce them with a fork before removing from water.

Delicata Squash. Preheat the oven to 350 degrees. Slice squash in half length wise. Use a spoon to scoop out the seeds (save and clean seeds if you’d like to roast them later). Scoop out the stringy meat inside. Coat the entire squash in olive oil and sprinkle salt inside. Place on baking sheet with the skin up. Bake for 20 minutes at 350 or until tender (easily pierced with a fork). 

Meals & Recipes: Winter Squash & Chicken

Your Bowl. Scoop out the cooked inside of 1/4 of the squash, chop it up, and mix with a handful of chopped roasted peppers, a handful of sautéed mushrooms, 1/4 sliced avocado, one slice of chopped red onion, 3 pinches of sea salt and 1 - 2 tbsp of ghee. Line the rim of the bowl with 1/2 chicken breast chopped into bite size pieces. Use the homemade sauce for dipping.

Buon Appetito!!

Cooking Instructions:

Chicken Breast. Buy organic free range chicken breast (pasture raised is best if you can get it). Preheat the oven to 425. Put the chicken breast into a Pyrex. Rub them down in olive oil. Rub them down with salt, pepper, onion powder, garlic powder and a touch of cayenne pepper. Add a little water to the dish. Cook at 425 for 25 - 35 minutes depending on the thickness of the breast. 

Delicata Squash. Preheat the oven to 350 degrees. Slice squash in half length wise. Use a spoon to scoop out the seeds (save and clean seeds if you’d like to roast them later). Scoop out the stringy meat inside. Coat the entire squash in olive oil and sprinkle salt inside. Place on baking sheet with the skin up. Bake for 20 minutes at 350 or until tender (easily pierced with a fork). 

Peppers, Garlic, Onion. Bring a pan to medium-high heat. Chop 1 slice of onion, 2 cloves of garlic and 1 jalapeño pepper. Add to the pan with 1 tbsp olive oil and two pinches of salt. Cut out the core of three peppers (red, yellow and orange) and slice into 1/8 inch strips. Toss in a bowl with 1 tbsp olive oil and 2 pinches of salt. Add to the pan once the onion, garlic, jalapeño combination starts to give off an aroma. Cook for 15 - 20 minutes depending on how you like your peppers, flipping every 5 minutes.

Sautéed Mushrooms. We like organic baby bellas. Bring a pan to medium-high heat. Add a tbsp of olive oil. Slice the mushrooms into quarters, toss lightly with olive oil (1 - 2 tbsp) and salt (2 - 3 pinches, and add them to the preheated pan. Add a few splashes of water and cover. Leave undisturbed for 5 minutes, then toss and let sit for another 3 - 5 minutes.

Homemade Sauce. 1 tbsp Primal Buffalo sauce, 1 tbsp olive oil, 1/2 tbsp red wine vinegar, 1/2 tbsp fig balsamic vinegar, 2 pinches of sea salt.