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Angie’s Recipe of the Day : Macadamia Crusted Halibut with Spicy Mango Salsa

Angie’s Recipe of the Day : Macadamia Crusted Halibut with Spicy Mango Salsa

 

Ingredients

  • 3/4 cup Macadamia nuts, chopped
  • 1 tsp olive oil
  • 1 egg
  • 2 tsp unsweetened almond or coconut milk
  • 1 Tbs fresh parsley, chopped
  • 1/4 tsp sea salt (optional)
  • 1/4 tsp cayenne pepper (or Tony  Chachere’s)
  • 1/4 tsp freshly ground black pepper
  • 1 lb fresh halibut fillets
  • zest of 1/2 orange

Instructions

  1. Preheat oven to 350℉.
  2. Toast Macadamia nuts in a small skillet over medium-low heat until slightly golden.  NOTE: stir constantly, as they will burn quickly if unattended. Set aside and allow nuts to cool completely before chopping.  Chop when cool.
  3. Meanwhile, lightly grease a shallow baking dish with coconut or olive oil.
  4. In a medium bowl, beat egg with almond or coconut milk and set aside.
  5. Add parsley, sea salt, pepper,cayenne (cajun seasoning)  and orange zest to a shallow bowl with the nuts.
  6. Dip each halibut fillet in egg mixture, and coat on both sides, then press halibut in nut mixture.  Be sure each fillet is fully coated.
  7. Place fillets in the shallow baking pan, and bake for 15 minutes (or until fish flakes apart with a fork).
  8. Serve with Mango Salsa.

Salsa:

  • 1/3 cup each: pineapple, mango, and papaya, medium dice
  • 1 tablespoon jalapeno, finely chopped
  • 2 limes, juiced
  • 1/4 cup red onion, finely chopped
  • Salt and black pepper, to taste

In a medium mixing bowl, add the pineapple, mango, papaya, jalapeno, lime juice, and red onion. Toss gently and season with salt and pepper.

 

Serving Size: 1 (539 g)Servings Per Recipe: 4

Amount Per Serving% Daily Value

Calories 329.0 Calories from Fat 54

Total Fat 6.3 g

Saturated Fat 6.5 g 17%

Cholesterol 162.9 mg54%

Sodium 13.1 mg

Total Carbohydrate 18.2 g

Dietary Fiber 5.7 g 23%

Sugars 3.1 g 4%

Protein 63.9 g 127%

 

 

 

 

 

Angie’s Recipe of the Day: Banana Carrot Muffins

Angie’s Recipe of the Day: Banana Carrot Muffins

 

Ingredients

  • 2 cups almond flour
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 Tbs cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • 1 cup dates, pitted
  • 3 ripe bananas
  • 3 eggs
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut oil, melted
  • 1 ½ cups carrots, shredded
  • ¾ cup walnuts (or nuts of choice), finely chopped
  • muffin paper liners

Instructions

  1. Preheat oven to 350℉.
  2. In a large bowl, combine flour, baking soda, salt, nutmeg, cardamom and cinnamon.
  3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
  4. Add mixture from food processor to dry mixture in the large bowl and combine thoroughly.
  5. Fold in carrots and nuts.
  6. Spoon mixture into paper lined muffin tins.
  7. Bake at 350° for 25 minutes

Amount Per Serving% Daily Value

Calories 144.7

Calories from Fat 82  56%

Total Fat 9.1 g14%

Saturated Fat 3.3 g16%

Cholesterol 31.0 mg10%

Sodium 288.7 mg12%

Total Carbohydrate 14.3 g4%

Dietary Fiber 2.9 g11%

Sugars 8.5 g34%

Protein 3.8 g7%

 

 

 

 

Angie’s Recipe of the Day: Cumin-Roasted Carrots

Angie’s Recipe of the Day: Cumin-Roasted Carrots

Ingredients:

 1 pound fresh carrots (about 10)

1/2 tablespoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 tablespoons coconut oil

1/2 fresh lemon (optional)

a few leaves of fresh parsley and mint, minced, for garnish (optional)  

 

Directions:

1. Preheat the oven to 400 F. Cover a large baking sheet with parchment paper.

2. Wash and peel the carrots, then cut them lengthwise into thin strips, about 1/4-inch wide. Toss them into a large bowl.

3. With a fork, mix the cumin, cinnamon, salt, and pepper in a small microwave-safe bowl. Add the coconut oil and microwave until melted, about 15-20 seconds.

4. Pour the seasoned coconut oil over the carrots and toss with two wooden spoons until the carrots are evenly coated. Adjust the seasonings to your taste if necessary.

5. Spread the carrots in a single layer on the baking sheet and roast for 15-20 minutes, until tender and slightly browned. Remove from the oven and squeeze the fresh lemon juice over the top. Sprinkle with the chopped herbs.

 

Serves 2-4 | Prep 5 min | Cook 20 min

 

Calories 94

Sodium 0 mg

Total Fat 5 g

Potassium 0 mg

Saturated 1 g

Total Carbs 12 g

Polyunsaturated 0 g

Dietary Fiber 4 g

Monounsaturated 0 g

Sugars 6 g

Trans 0 g

Protein 1 g

Cholesterol 0 mg

Vitamin A 0%

Calcium 0%

Vitamin C 0%

Iron 0%

Angie’s Recipe of the day: Roasted Chicken with Sundried Tomato Pesto and Cauliflower Mash

Angie’s Recipe of the day: Roasted Chicken with Sundried Tomato Pesto and Cauliflower MashRoast Chicken Recipe

4-6 boneless skinless chicken breast;
2 tbsp Coconut Oil melted
A pinch or two of your favorite dried h
Sea salt and freshly cracked black pepper to taste;

1.Preheat your oven to 375 F.
2.Place the chicken breasts in baking dish and pierce the meat with a fork on both sides. Drizzle with the coconut oil and season with salt, peppers and dried herbs.
3.Bake for 35 to 45 minutes, or until the juices run clear.

Cauliflower Mash Recipe

Ingredients
1 head cauliflower;
1/4 cup coconut oil
1/4 cup coconut milk;
2 cloves garlic, minced;
Sea salt and freshly cracked pepper to taste;

Preparation
1.Bring a large pot of water to a boil.
2.Cut the cauliflower into florets. Place in the boiling water and cook for anywhere from 10 to 15 minutes, until the cauliflower is tender. Check this by poking it with a fork.
3.Strain the cauliflower from the water and place back into the pot. Add the cooking fat, coconut milk, garlic, salt and pepper. Mash the mixture by using a hand blender, or pour everything into a blender. Blend until smooth in texture.

Sundried Tomato Pesto Recipe

Ingredients
1 cup fresh basil;
1/2 cup sundried tomatoes;
1/4 cup walnuts;
2 cloves garlic;
Juice of 1/2 a lemon;
A pinch of red pepper flakes;
1/2 tsp sea salt;
1/4 cup extra virgin olive oil

Preparation
1.Place all the ingredients into a blender and blend until smooth.
2.Taste prior to serving to gauge if it requires more of any ingredient.
3.Smear atop the chicken breast to serve.

Nutrition Information
Total 508 Calories
17g Carbs
28g Fat
51g Protein

Photo: Angie's Recipe of the day: Roasted Chicken with Sundried Tomato Pesto and Cauliflower Mash</p>
<p>Roast Chicken Recipe</p>
<p>4-6 boneless skinless chicken breast;<br />
2 tbsp Coconut Oil melted<br />
A pinch or two of your favorite dried h<br />
Sea salt and freshly cracked black pepper to taste;</p>
<p> 1.Preheat your oven to 375 F.<br />
 2.Place the chicken breasts in baking dish and pierce the meat with a fork on both sides. Drizzle with the coconut oil and season with salt, peppers and dried herbs.<br />
 3.Bake for 35 to 45 minutes, or until the juices run clear.</p>
<p>Cauliflower Mash Recipe</p>
<p>Ingredients<br />
1 head cauliflower;<br />
1/4 cup coconut oil<br />
1/4 cup coconut milk;<br />
 2 cloves garlic, minced;<br />
 Sea salt and freshly cracked pepper to taste;</p>
<p>Preparation<br />
 1.Bring a large pot of water to a boil.<br />
 2.Cut the cauliflower into florets. Place in the boiling water and cook for anywhere from 10 to 15 minutes, until the cauliflower is tender. Check this by poking it with a fork.<br />
 3.Strain the cauliflower from the water and place back into the pot. Add the cooking fat, coconut milk, garlic, salt and pepper. Mash the mixture by using a hand blender, or pour everything into a blender. Blend until smooth in texture.</p>
<p>Sundried Tomato Pesto Recipe</p>
<p>Ingredients<br />
 1 cup fresh basil;<br />
 1/2 cup sundried tomatoes;<br />
 1/4 cup walnuts;<br />
 2 cloves garlic;<br />
 Juice of 1/2 a lemon;<br />
 A pinch of red pepper flakes;<br />
 1/2 tsp sea salt;<br />
 1/4 cup extra virgin olive oil </p>
<p>Preparation<br />
 1.Place all the ingredients into a blender and blend until smooth.<br />
 2.Taste prior to serving to gauge if it requires more of any ingredient.<br />
 3.Smear atop the chicken breast to serve.</p>
<p>Nutrition Information<br />
Total 508 Calories<br />
17g Carbs<br />
28g Fat<br />
51g Protein