1 head cauliflower, cut into large florets
6 cloves garlic, smashed
1 Tablespoon Toasted Seasame Oil
1 cup Vegetable broth
Preheat oven to 400 degrees. Place cauliflower florets and garlic on a roasting pan. Sprinkle with pepper and mix well. Cover loosely with foil and roast for 15 minutes. Remove foil and stir and roast another 15 minutes until tender. Transfer cauliflower/garlic mixture to a food processor and blend, adding vegetable broth as necessary to get it to a smooth, “grits”-like texture.
1 pound shrimp, deveined and peeled
2 Tablespoons toasted seasame oil
1/2 teaspoon dried oregano
2 cloves garlic, minced
1/4 teaspoon pepper
Mix all ingredients together in a large bowl and let marinade for 15 minutes. Heat a large skillet over medium high heat and stir in shrimp. Saute for 5 – 8 minutes until shrimp is pink and cooked through. Put shrimp in a bowl and cover with foil to keep warm. Do not clean the pan (you’ll use the leftover “juices” to cook the spinach in).
4 cups baby spinach, washed and chopped coarsely (just a few quick swipes with a knife)
1/2 onion, thinly sliced
1 Tablespoon water
1/2 – 1 teaspoon crushed red pepper flakes
1/2 lemon, juiced
Add water to the skillet that you cooked the shrimp in and stir in sliced onions. Saute for 5 minutes over medium heat until starting to soften. Stir in spinach and cook until it is wilted (about 3 minutes). Remove from heat and add crushed red pepper and lemon juice. Season with pepper to taste.
Take Cauliflower top with spinach and then shrimp.
Ingredients list for grilled salmon:
4 salmon fillets
1 oz fresh basil leaves
1 oz of mint leaves
1 egg yolk
1 teaspoon mustard
2 tablespoons almond milk.
juice of one lemon
seasonings (optional): garlic and herb
Cooking instructions 1. Boil a pot of water and add the mint leaves and basil to infuse for 15 seconds. Remove and drain. 2. Remove excess water on the leaves with a dish towel. Put the mint leaves and basil with a little water in a blender and mix well. Marinate for 15 minutes. 3. In a bowl, put the egg yolk, mustard and necessary seasoning. Whisk until you get a smooth sauce. 4. Stir the mint and basil-flavored into this mixture gradually until the preparation gets thick and creamy (mine did not thicken but still worked and tasted great), like a mayonnaise. Beat well with the lemon juice and milk. Place this sauce in the refrigerator. 5. Prepare salmon by your choosing (we smoked ours). Top with basil mint sauce and serve
You may use the remaining sauce for dressing etc.
6 salmon planks
1 cup Coconut milk
1/4-1/2 cup Shredded coconut
Gluten free Panko breadcrumbs to your desired texture
1Cups Rice Flour
1 cup Almond Flour
1 Cup Millet Flour
1 Cup Tapioca Flour
* This will make enough for you to freeze and store for another great breaded meal.
Preheat oven to 375 and coat cookie sheet with a thin layer of olive oil
Dip salmon in the coconut milk before coating with the gluten free panko, flour & shredded coconut mix.
Bake for 10 minutes before flipping salmon.
Bake the other side for 8-10 minutes or until golden.
****We ate this as leftovers the next day as well and put some artichoke hearts on it! Delicious!
So we rode our bikes to the park to eat this meal! It was a beautiful night ad we wanted to take advantage of it. This is just a picture of some silliness! The frisby was stuck on the roof and Tanner rescued it.
Easy Meal!!! I was needing something quick and simple for dinner, and salmon was my go to option.
I seasoned the salmon with grill seasoning, turmeric and garlic and herb. Broil in oven for about 15 minutes and enjoy. I paired it with a side of baby spinach leaves and a new edamame, black bean salad I have discovered from Costco. It was very tasty and gave me a little extra protein for my intense crossfit workout I had completed.