Who doesn’t want to warm up the kitchen a little by turning on the oven. And while it's on, you might as well be making some meals, am I right?!
Shrimp & Veggies
4 med sweet potatoes diced
12 mini bell peppers cut into halves or equivalent large bell peppers cut into slices
1 onion chopped into big chunks
1 lb raw shrimp, peeled and deveined
Handful fresh parsley- or sprinkle some dried herb to taste
2 Sprigs fresh thyme- or sprinkle some dried herb to taste
Handful of fresh dill- …you guessed it, use dried herb if need be
4 cloves of fresh garlic chopped
2 Tbsps lemon juice
1 Tbsps olive or avocado oil
1 Tbsps apple cider vinegar
1 Tbsps creole seasoning to taste
Sea salt & pepper
425°
Line pan with parchment
Bake sweet potatoes for about 15 minutes
Meanwhile toss everything else together to coat
Arrange shrimp and veggies around the sweet potatoes (make sure your pan is large enough to fit all ingredients without overcrowding, or place shrimp and veggies in separate pan if needed)
Cook for about 10 minutes more until shrimp is cooked through
Garnish with fresh parsley because who doesn’t like a pretty plate :)
You could also add another protein like nitrate free sausage, chicken, steak… whatever your heart desires! Other veggie additions could be broccoli, asparagus, zucchini or whatever you like! You’re a big kid- leave something out if you don’t like it and add the things you do. And just throw it in the oven!
Baked Salmon with cucumber and pickled ginger dressing
Just 6 ingredients, this tasty dish can be on your plate in about 25 minutes! Full of Omega 3 protein, plenty of fiber, and some yummy carbs.
2 skinless, boneless salmon fillets
3 Tbsps pickled ginger, drained and roughly chopped
¼ cucumber, finely diced
Small bunch of coriander leaves finely chopped (dried herb can work as well if you don’t have fresh)
Serving of white or brown rice
2 tsp Tamari or coconut aminos (optional)
1 Tbsps Extra Virgin Olive Oil
Salt & Pepper
Preheat oven to 350°F
Line a roasting pan with parchment paper
Lay the salmon fillets in the pan and drizzle with olive oil and season with salt & pepper
Bake for 12 minutes, or until the fillets are opaque and cooked through (you can test this by pressing on a fillets and if it breaks apart of “flakes” it is done)
Meanwhile:
Mix chopped cucumber, chopped pickled ginger and chopped coriander together and season with a little salt and pepper.
When the salmon is ready, serve each fillet with a serving of rice and pile high with the pickled ginger dressing. Drizzle with Tamari or Coconut Aminos if desired.
