Roasted Salmon with Mango Salsa

Salmon is an excellent source of omega-3 fatty acids, which are protective against heart disease. Salmon is also our major source of fish oils, which provide protection against blood clots, stroke, high blood pressure, Alzheimer's disease, depression and certain skin conditions. It is an excellent source of selenium-which protects against cancer.It is loaded with protein, niacin, vitamin B12, magnesium, and vitamin B6.

Salmon recipe
2 lbs salmon fillets, skin removed
1 Tbsp. extra virgin olive oil
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 Tbsp. grated lemon peel
1 Tbsp. chopped thyme leaves

Directions
1.Arrange salmon on a baking sheet lined with parchment paper. Rub salmon with olive oil, sea salt, pepper, lemon peel and thyme. Roast in preheated 425 degree oven 15-18minutes, or until just cooked through.
2.Cut into serving size pieces and serve fish with salsa on top

Makes 6 servings

Mango Salsa recipe
1 small mango, peeled and finely diced
1/4 pineapple, peeled and finely diced (about 1 cup)
1 Tbsp. finely chopped red onion
1/2 roasted red pepper, skin, seeds and core removed, finely diced
1 small jalapeno, seeds and ribs removed, finely diced
1 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh cilantro

Directions
Combine all of the ingredients. Refrigerate if not using within an hour.

Practical tips:
For optimum omega-3 content, cook salmon lightly and poach or broil rather than pan-fry. Over cooking can oxidize the essential fats and this means that they are no longer beneficial. Frozen salmon retains the beneficial oils, vitamins and minerals, while canned salmon loses a proportion of these nutrients.

This simple roasted salmon gets dressed up with this elegant salsa. Go ahead and impress your family and friends. Serve with a nice brown rice dish and green salad.

Enjoy!

Sylvie Thibert

Chicken Souvlaki with Tzatziki Sauce

You really have to start enjoying the fresh-tasting combination of lemon juice, garlic, and olive oil that is so prevalent in Greek cuisine.Serve this chicken souvlaki alongside a Greek salad of chunked tomatoes, cucumber, red onions, and feta cheese. Tzatziki is a traditional Greek yogurt-based sauce flavored with lemon, garlic, and crisp cucumbers.

Ingredients
3 Tbsp. fresh lemon juice
1 1/2 tsp. chopped fresh or 1/2 tsp. dried oregano
2 tsp. olive oil
1/2 tsp. salt
4 garlic cloves, minced
1/2 pound skinless, boneless organic chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick slices)

Tzatziki Sauce ingredients
1/2 cup cucumber, peeled, seeded and shredded
1/2 cup organic plain yogurt
1 Tbsp. lemon juice
1/4 tsp. sea salt
1 garlic clove, minced

To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.

Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.

Grill on BBQ.until chicken is done, turning once. Make sure not to over-cook.

To prepare tzatziki sauce, combine all ingredients,stirring well. Serve the tzatziki sauce with souvlaki.

Check out the video below to give you an idea of an authentic greek tzatziki sauce.



Yield: 2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)

Enjoy, your taste buds will thank you...

Sylvie Thibert

Fresh Herbed Chicken Breasts

The fresh herbs in this recipe turn an ordinary chicken breast into a flavorful dish with added healthy benefits.It takes very little time and is well worth the little bit of extra effort, giving you another easy way to enjoy chicken.
Prep and cook time: 20 minutes

Ingredients
4 boneless organic chicken breasts
2 medium garlic cloves, pressed
1 TBSP freshly squeezed lemon juice
2 tsp. chopped fresh sage
2 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary
1/4 cup organic chicken broth
Sea salt and pepper to taste

Directions:
1. Season chicken with a little sea salt and pepper.Place chicken breasts on cookie sheet covered with parchment paper.
2. Place in 350 degree oven. Cook 20-30 minutes depending on thickness of chicken breast.
3. While chicken is cooking chop herbs.
4. In a small skillet, add chopped herbs, lemon juice, broth, pressed garlic, salt, and pepper. Heat on medium heat for 30 seconds to 1 minute.
5. When chicken is done slice, and place on platter. Drizzle herb sauce over chicken.

Serves 4

Serving Suggestions:
Serve with steamed in season vegetables and a nice bean salad.

This is a quick dish that everyone will enjoy. It is light and delicious.

Enjoy!!

Sylvie Thibert

Devilled Eggs

Devilled eggs, along with many old-fashioned comfort dishes, are popular again. They are perfect for brunch or they make a great appetizer.Using yogurt instead of mayonnaise lowers the fat and calorie count as well as adding valuable calcium and B vitamins to this recipe

Devilled eggs recipe

Ingredients:
12 organic or omega 3 eggs
1/4 cup plain organic yogurt
1 Tbsp. mild curry paste
1 tsp. sea salt
1 tsp. paprika or very finely chopped cilantro

1.Place eggs gently in a large saucepan of boiling salted water.When the water returns to a boil, cover and turn off heat.Let eggs sit in the water for 15 minutes.
(This technique for cooking hard-boiled eggs prevents a green ring from forming around the yolks).
2.Drain eggs and shake pan gently to crack the shells.Cover with cold water and chill.Gently remove shells.
3.Cut eggs in half crosswise and gently scoop out yolks.Place whites, cut side up, on a tray.Trim round bottoms slightly,if necessary,so they can stand up.
4.Mash yolks with yogurt, curry paste and salt, to taste.Pipe or spoon back into the egg whites.Dust lightly with paprika using a fine sieve, or sprinkle with cilantro.

Makes 24...

When I was growing up my mom would only make these for special occasions. Don't wait, treat yourself and make them for no reason. Your family will thank you for making them feel so special...

Enjoy!!!

Sylvie Thibert

Chickpea Guacamole Recipe

This unique chickpea guacamole is a healthy combination of hummus and avocado.These are healthy proteins, it can be combined as an accompaniment to your favorite dish.It would taste great with brown rice or quinoa.Great tasting with home made or organic nacho chips.Be daring and put some in a beautiful green salad or sandwich wrap...yummy!!!

Chickpea Guacamole Recipe

Ingredients:
1 16oz can of organic chickpeas, well rinsed and drained
1 ripe avocado
1 medium organic tomato
4 green onions(scallions), thinly sliced
1 clove garlic, minced
1 Tbsp. fresh lemon or lime juice
Sea salt and pepper , to taste
Handful of fresh cilantro(optional)

Directions:
1.Combine chickpeas, garlic and lemon juice in a food processor or strong blender. Process for about 20 seconds, or until chickpeas are slightly chopped.
2.Add flesh of ripe avocado and a pinch of sea salt and pepper.Blend again until you have a chunky mixture.
3.Transfer chunky chickpea guacamole to a bowl, gently fold in tomato and green onions (and cilantro if desired).

Enjoy this delicious, different combination guacamole (protein-rich)with your favorite organic crackers, grain dish or even as a topping or baked sweet potatoes...mmm...

Go ahead and impress your friends and family....

Enjoy!!

Sylvie Thibert

Fattoush Salad

This light salad of Lebanese origin is a big favorite.A lemon and white wine vinegar dressing makes a snappy,light lunch or dinner.

Fattoush Salad

Ingredients:
2 cups torn romaine lettuce
2 organic tomatoes, chopped
2 small cucumbers, peeled and diced
1 green bell pepper, chopped
3 green onions, minced
15 fresh mint leaves, chopped
1/4 cup chopped fresh parsley
1 tsp. fresh cilantro

Dressing:
1/4 cup lemon juice
2 tsp.white wine vinegar
1 pinch sea salt
1/2 tsp.lemon pepper
1/2 tsp. dried onion flakes
1 pinch celery salt
1 pinch garlic powder
1/4 cup organic olive oil

Directions:
1. Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley and cilantro into a large bowl.
2. Pour lemon juice and white wine vinegar into a small bowl.Season with salt, lemon pepper, onion flakes, celery salt and garlic powder. Stir in olive oil.
3.Gently toss salad with dressing. Adjust seasonings to taste and serve with home made nachos.

In the following video they refer to pita bread to be added to the salad....add organic nacho chips instead...just as good!!



Enjoy exploring the wonderful tastes of the world!!!

Sylvie Thibert

Baba Ganoush Recipe

This baba ganoush(eggplant dip)recipe has no oil and no tahini, making it a fat-free vegetarian and vegan appetizer or dip that you can enjoy any time! I like to spread a little baba ganoush on Ezekiel tortilla wrap with some lettuce and veggies for a quick and healthy low-fat sandwich wrap.

Baba Ganoush

Ingredients:

2 eggplants
2 Tbsp. lemon juice
5 cloves minced garlic, preferably roasted
1 tsp. onion powder
1/4 tsp. cumin
1/2 tsp. parsley

Directions:
1.Pre-heat oven to 400 degrees.
2.Slice eggplants in half and pierce with a fork in several places.Roast for about 45minutes, or until soft.Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
3.In a blender or food processor, process eggplant with remaining ingredients until smooth.

For an authentic way of preparing baba ganoush view the video below.You will notice that tahini(sesame paste)is used in this recipe. Doesn't that look wonderful?



This is a very easy dip to make and really makes you explore different tastes and helps you discover a whole new world!!!

Enjoy!!