The Best Dairy Free Recipes » A Healthy Life For Me

Grilled Tri Tip

Amy — Tue, 23 Jul 2024 11:01:00 +0000

Grilled Tri Tip by A Healthy Life For Me.

This perfectly-grilled tri tip with garlicky Sicilian herb sauce is a 20-minute cookout dinner. With lovely char marks and a juicy interior, this simple recipe will make you feel like a grill master!

Why You’ll Love This Grilled Tri Tip Roast

The homemade Sicilian sauce is what takes this juicy, grilled tri tip dinner to the next level.

Perfect for summer. It’s way better than your regular grilled steak and much quicker too.
Italian-inspired. The thyme-oregano garlic sauce with lemon juice adds fresh and herby Italian flair to every bite.
Better than a restaurant. Cook it to your preferred doneness, add a garlicky spice rub, and serve it with as much sauce as you want.
Versatile. You can marinate it, swap the sauce, and serve it with a bunch of veggie sides.

Recipe Ingredients

Seasoning the tri tip with only salt and pepper lets the beef’s flavor really shine through. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

For the Sicilian Sauce

Thyme – Rosemary is a good swap.
Oregano – You can use dried or fresh.
Garlic – It needs to be fresh garlic for a bit of texture in the sauce. Garlic paste is fine too.
Salt – I prefer kosher salt or pink Himalayan salt.
Lemon juice – Reduce the amount by half if you use lime juice.
Extra-virgin olive oil – Avocado oil works too.

For the Tri Tip

Tri-tip beef roast – It can be fresh or frozen (thawed).
Salt and pepper – Kosher salt and freshly-cracked pepper are best.

What Is Tri Tip?

Beef tri tip is a small, triangular cut that comes from the cow’s lower half. It sits in the corner of the back legs, where they connect to the stomach area. If you know where different cuts of beef are located, you can find the tri tip where the flank, shank, and round come together. It’s got a strong beef flavor, is relatively lean but has good amount of fat, and is quite tender when grilled. Flank steak and skirt steak are great swaps for it in this recipe.

How To Make Grilled Tri Tip

The diagonal cuts on the beef roast allow the fat to melt into the center of the meat for the juiciest, most tender bite. Scroll to the bottom of the post for the full recipe card.

Make the sauce. Process the garlic and herbs until the garlic’s finely chopped. Add lemon juice and olive oil. Blend again and season with salt and pepper. Set it aside.
Score it. Set out the roast and make diagonal cuts about 1″ apart over its entire surface. Turn it around and make the diagonal cuts in the opposite direction to make a diamond pattern. Season with salt on all sides.

Roast it. Set the grill to medium-high. Grill the roast for for 4 minutes, flip it, and grill for another 4 minutes. Turn off the heat and close the grill’s lid. Let it cook in the residual heat for another 10 minutes.
Serve. Remove the roast from the grill. Let it rest for 10 minutes. Slice and serve with sauce on top. Enjoy!

Tips & Variations

Patting the steak dry and then not moving it around once it hits the grill makes a huge difference in how juicy your beef roast turns out.

Swap the sauce. If you’re not in the mood for Sicilian herb sauce, use my Oregano Pesto, chimichurri, or your favorite salsa verde instead.
Marinate it. Place the roast in a large Ziploc bag. Add 1/4 cup olive oil, 1/2 cup water, 2 tablespoons finely chopped garlic, 1/4 teaspoon chili oil, 1/4 cup orange juice, and 1 rosemary sprig. Seal the bag and shake well. Refrigerate for 30 minutes or overnight. Discard excess marinade and cook as usual.
Pat it dry. Before you grill the steak, pat it dry on all sides with a paper towel to remove excess moisture. This will help you get a lovely brown sear on the meat.
Add a spice rub. Mix 1 tablespoon garlic powder, 2 teaspoons onion powder, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried dill, and 2 teaspoons paprika in a small bowl until smooth. Rub it onto the steak before grilling for more depth and flavor.
Stop moving it. Once the steak hits the grill, don’t move it around or flip often. Only flip it once for the juiciest steak with a nice sear on the outside. Moving and flipping doesn’t let the steak brown properly.

Grilled Tri Tip Temperature

Set the grill to medium-high heat (400F) and cook the steak to your preferred doneness:

Rare. 2 to 3 minutes per side. The internal temperature should be 125F. The steak will be red on the inside.
Medium-rare. 3-4 minutes per side, or until the internal temperature’s 130F. The beef will be seared on the outside but will have a juicy, pink center.
Medium well. Go for 5-6 minutes per side. The internal temperature should read 150F. It’ll be mostly browned but will have a light pink center.
Well done. 6-8 minutes per side, with an internal temperature of 160F. There’ll be no red bits on the meat whatsoever.

Serving Suggestions

This juicy grilled tri tip is the perfect dinner with a side of Air Fryer Crispy Mini Potatoes. For salad options, try my Spring Mix Salad or Easy Tomato Burrata Salad. Other side ideas include my Instant Pot Artichoke and Perfect Grilled Corn.

How To Store & Reheat Leftovers

Store any leftovers within 30 minutes of cooking to prevent spoilage.

Fridge: Place it in an airtight container for up to 4 days. The sauce can be stored for up to 3 days.
To reheat it: Sprinkle it with 1/2 teaspoon water and microwave it in 20-second increments. You can also use a pan over medium heat for 7-8 minutes.

More Recipes To Try On The Grill

Grilled Tri Tip

This juicy grilled tri tip recipe with homemade Sicilian herb sauce is an easy dinner for your next summer cookout.

Course Dinner

Cuisine American

Keyword grilled tri tip, grilled tri tip roast, grilled tri tip steak

Prep Time 5

Cook Time 15

Total Time 20

Servings 4

Author Amy Stafford

Ingredients

Sicilian Sauce:

1 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme chopped
1 1/2 teaspoons dried oregano or 1 tablespoon fresh oregano chopped
2 garlic cloves peeled
1 teaspoon kosher salt
2 tablespoon lemon juice {juice from 1 lemon}
1/2 cup extra-virgin olive oil

Roast:

2-3 pound tri-tip beef roast or flank steak
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Instructions

Sicilian Sauce:

Blend thyme, garlic, oregano and salt in a processor until garlic is finely chopped. While processor is running add lemon juice and olive oil. Season with pepper to taste. Set aside.

Roast:

Set out roast at least 30 minutes before you plan on cooking and cut several gashes about 1 inch apart over the entire surface of the meat using a sharp knife, then turn and move the other way to create a crisscross or diamond pattern. Make cuts that are uniform in both length and depth, then sprinkle both sides of roast evenly with salt.
Heat grill to medium-high heat. Place roast on grill and cook 4 minutes and flip to cook an additional 4 minutes.
Turn off heat directly under your roast, close grill lid and cook an additional 10 minutes depending on the thickness of your roast.
Remove from heat and let meat rest at least 10 minutes before thinly slicing and serving with sauce over top.

Categories:

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Chickpea Bruschetta with Basil Pesto

Amy — Tue, 02 Jul 2024 10:09:00 +0000

Chickpea Bruschetta with Basil Pesto by A Healthy Life For Me.

This chickpea bruschetta recipe with basil pesto on toasty sourdough bread is a refreshing summer appetizer. A squeeze of lemon juice and salty olives add loads of tangy brightness!

Why You’ll Love This Vegetarian Bruschetta

This vegetarian chickpea bruschetta recipe with homemade herby lemon dressing will be your go-to appetizer for the summer.

Mediterranean vibes. A light lemon dressing, creamy chickpeas, basil pesto, and toasty sourdough come together in every bite for some Mediterranean flair.
Great for gatherings. Double this recipe as needed and even serve the bread on the side so everyone can make their own bruschetta.
Quick. Everything comes together in only 20 minutes!
Prep-friendly. Make the chickpea mixture and toast the bread in advance so all you have to do is assemble the bruschettas before your guests arrive.

Ingredient Notes

Lemon juice, zest, thyme, and spicy red pepper flakes create a light Mediterranean-style dressing for the chickpea mixture. Scroll to the recipe card at the bottom of the post for exact amounts.

Sourdough bread – Leave the crust or remove it. It’s perfect either way.
Olive oil – You can also use avocado oil.
Lemon – You’ll need the juice and zest.
Canned chickpeas – Homemade chickpeas are a great swap.
Kalamata olives – Use your favorite kind of olives as long as they’re pitted.
Thyme – Fresh thyme is best but dried works too.
Red pepper flakes – Feel free to use cayenne pepper or chili oil.
Salt – I prefer kosher salt.
Pesto – Try my Fresh Basil Pesto or add your favorite.

How To Make Chickpea Bruschetta with Basil Pesto

Using canned chickpeas for the tangy olive-packed mixture is what makes this recipe so quick and convenient. Scroll to the bottom of the post for the full recipe card.

Toast the bread. Slice the bread into even slices. Brush each slice with olive oil. Place them on a hot grill. Heat them until golden and toasty on both sides. You can also toast them in the oven at 400F for 10 minutes.

Prep the chickpeas. Toss the chickpeas and the rest of the ingredients in a bowl until well combined. Set it aside.
Assemble them. Spread each slice of bread with 1-2 tablespoons pesto. Add 1- 1 1/2 tablespoons of the chickpea mixture on top. Garnish with fresh thyme and more lemon juice. Serve immediately and enjoy!

Tips & Variations

Add tender lentils, sweet roasted peppers, or drizzle with creamy aioli if you want to take this chickpea bruschetta to the next level.

Use store-bought bread. Pre-sliced, toasted bread is an easy way to reduce prep time for these bruschettas.
Add more legumes. Add 1/4 cup cooked (and drained) lentils or cannellini beans to the mixture for more plant-based protein.
More veggies. Mixing 1/2 cup diced roasted peppers, sautéed mushrooms, or spinach into the mixture are great ways to pack more flavor into each bite.
Change the bread. Toasted baguettes, sliced ciabattas, and focaccia can be used instead of sourdough bread. Crispy pita bread works too.
Serve separately. To prevent the bread from softening during your gatherings, serve the chickpea mixture in a bowl with the bread and pesto on the side. This way everyone can assemble their own bruschetta.
Swap the spread. Sun-dried tomato pesto, ricotta, and tapenade are great swaps for basil pesto in this recipe.
Add drizzles. Balsamic reduction, truffle oil, and aioli are perfect for adding a finishing touch to these appetizers.

Serving Suggestions

This herby chickpea bruschetta is a crowd-pleasing appetizer that’s perfect with a glass of red wine. Pair it with my Pepper Mushroom Onion Crostini or Air Fryer Eggplant Parmesan for other easy appetizer options. For main dishes, try Mediterranean-inspired recipes like my Monte Cristo Skillet Chicken or Pistachio Crusted Salmon. If you prefer red meat, go for my Bison Steak or Grilled Tri-Tip with Sicilian Herb Sauce.

Proper Storage

Don’t store the assembled bruschettas because the bread will soften too much.

Counter: Toast the bread up to 2 days in advance and store it in an airtight container. Keep it away from direct heat and sunlight.
Fridge: Store the chickpea mixture in an airtight container for up to 4 days.

More Easy Appetizers

Chickpea Bruschetta with Basil Pesto

This zesty chickpea bruschetta recipe with herby pesto and salty olives on toasty bread is a 20-minute summer appetizer.

Course Appetizer

Cuisine American, Mediterranean

Keyword chickpea bruschetta, chickpea bruschetta recipe

Prep Time 8

Cook Time 12

Total Time 20

Servings 12 Servings

Author Amy

Ingredients

1 baguette sourdough bread
olive oil for brushing
1 tbsp freshly squeezed lemon juice to finish (or aged balsamic vinegar)
Fresh thyme to finish
Chickpeas:
1 15- oz can chickpeas strained and rinsed
1/2 cup pitted Kalamata olives finely chopped
1 tbsp good quality extra-virgin olive oil
2 tsp freshly squeezed lemon juice
1 tsp freshly grated lemon zest
1 tsp fresh thyme leaves
1/2-1 tsp crushed red pepper flakes
kosher salt to taste
Pesto for spreading

Instructions

Slice the bread into even slices, may be cut in half for portion.
Brush each slice with olive oil and place on a hot grill to achieve great char marks.
Drain your beans and then roll them in paper towels to dry, some skins may come off, this is okay. Combine all beans and rest of the ingredients in a medium bowl and toss to combine. Taste for seasoning and add salt, if needed.
Spread 1-2 tbsp. of pesto on each slice of bread and top with a spoonful of chickpeas. Garnish with fresh thyme and a squeeze of fresh lemon juice.

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A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Instant Pot Artichoke

Amy — Wed, 28 Feb 2024 11:01:00 +0000

Instant Pot Artichoke by A Healthy Life For Me.

These garlicky Instant Pot artichokes are pressure cooked for a quick and fancy holiday side. They’re ultra tender and have a touch of fresh herbs that’ll make them a go-to at all your dinner parties from now on.

Easy Instant Pot Artichokes

These tender and naturally creamy Instant Pot artichokes are the perfect opportunity to impress all your holiday guests without slaving away in the kitchen. They’re pressured cooked to perfection and have a certain European flair that’s ready in 15 minutes. Infused with hints of garlic, sweet and tangy lemons, as well as fresh herbs, these freshly-made artichokes will be turning heads once you set them on the table.

Why You’ll Love This Artichoke Recipe

These Instant Pot artichokes are a simple but fancy side dish that’ll impress all your guests.

Easy. After trimming and rubbing the artichokes with lemon, just toss them in the Instant Pot with some water.
European flavor profile. This side dish has Mediterranean vibes thanks to the combination of lemon, garlic, and fresh herbs.
Fast. You only need 20 minutes from start to finish!
Beginner-friendly. There’s no need to be an experienced chef to make sure these artichokes come out perfectly tender.

What You’ll Need

Garlic, lemon, and herbs are a simple but very gourmet flavor combination. Scroll to the recipe card at the bottom of the post for exact amounts.

Water – Veggie stock is a great swap.
Medium artichokes – They need to be raw (fresh).
Garlic – Fresh garlic is best, but feel free to use shallots instead.
Lemon – You can use lime juice but reduce the amount by half because it’s more acidic.
Fresh herbs – I love parsley, rosemary, and dill.

Why Cook Artichokes in the Instant Pot?

Using an Instant Pot means more elements are “controlled” like the amount of steam released and trapped, as well as the cooking time. On the other hand, using regular pots to boil or steam the artichokes takes longer (25-40 minutes) because the fibers are harder to soften, especially if the steam is escaping through the vent hole.

How to Make Instant Pot Artichokes

These easy Instant Pot artichokes get all their flavor from being pressure cooked with fragrant garlic, sweet lemons, and fresh herbs. Scroll to the recipe card at the bottom of the post for more detailed instructions.

Prep them. Trim the artichokes’ stems, removing the top 1/3 using a serrated knife. Use kitchen shears to trim the tips of the leaves.
Rinse them. Rinse the artichokes under running water, spreading out the leaves to allow water inside the layers.

Rub with lemon. Grab the lemon wedges and rub them over the cut sections of the artichokes to minimize browning.
Fill the pot. Place the garlic, lemon wedges, and fresh herbs in the Instant Pot. Add the trivet and pour water inside.
Add the artichokes. Arrange the artichokes upside down in a single layer inside the Instant Pot. You may need to cook in batches.
Seal it. Lock the lid in place, ensuring the release valve on the top is closed.

Cook them. Use the “manual” mode to cook them on HIGH pressure for 15 minutes. Do a “quick release” when done.
Serve. Remove the artichokes from the Instant Pot. Slice them in half, serve, and enjoy.

Tips & Variations

Crumbled feta and a dipping sauce can make these Instant Pot artichokes look like they’re straight out of a Michelin-star kitchen.

Make them spicy. Sprinkle them with red pepper flakes, cayenne pepper, or add a drizzle of chili oil to taste for a kick of heat.
Sprinkle cheese. Crumble feta or goat cheese and sprinkle it over the artichokes for some creamy tang.
Choose them right. Choose fresh, firm artichokes with tightly closed leaves. The stem should also be firm and green. If they’re slightly yellow or the leaves are soft, they’re beginning to go bad.
Avoid canned. Canned or jarred artichokes have been pre-cooked, so using them for this recipe would over-cook them. You need to use raw artichokes only.
Add a dipping sauce. Dijonnaise (a mixture of mayo and Dijon mustard), tahini, or melted compound butter can add extra flavor to each bite.

Serving Suggestions

These Instant Pot artichokes are a great side for your holiday dinners. My Stuffed Mushrooms and Grilled Asparagus with Onion are other wonderful veggie sides. For soup ideas, try a bowl of my Baked Sweet Potato Soup. As for main dishes, go for my Orange Rosemary Pork Tenderloin or roasted turkey.

How to Store & Reheat Leftovers

Make them in advance to free up some kitchen space on Christmas Day.

Fridge: Place it in an airtight container for up to 4 days. Keep it in the back of the fridge where it’s coldest and away from strong-smelling foods.
To reheat them: Microwave them for up to a minute or until warm. You can also “steam” them. Add 1 tablespoon water to a pan over medium heat and place the artichokes inside. Cover the pan with the lid and let them steam for 9-12 minutes or until warm.

More Easy Veggie Sides

Instant Pot Artichokes

This tender Instant Pot artichokes recipe with hints of tangy lemon, garlic, and fresh herbs will be your go-to holiday side dish.

Course Side, Side Dish

Cuisine American, Mediterranean

Keyword artichokes in instant pot, artichokes instant pot, instant pot artichokes

Prep Time 5

Cook Time 15

Total Time 20

Servings 4 Servings

Author Amy – A Healthy Life for Me

Ingredients

1 1/2 cups water
2 medium artichokes trimmed and prepped
2-4 cloves garlic to taste
1/2 lemon sliced into wedges
fresh herbs

Instructions

Prep your fresh artichokes by trimming the stem, removing the top 1/3 of it using a serrated knife.
Using kitchen shears, trim the tips of leaves.
Rinse your artichokes under water, spreading out the leaves to let water inside the artichoke’s layers.
Take lemon wedges and rub over the cut sections of the artichoke. This step helps to minimize browning/oxidation
Place garlic, lemon wedges and fresh herbs in your Instant Pot.
Place the Instant Pot trivet on top and gently pour the water into the Instant Pot.
Arrange your artichokes upside down in your Instant Pot in a single layer.
Put the lid on and lock in place, be sure the release valve on the top is closed.
Using the manual mode, cook the artichokes on HIGH pressure for 15 minutes.
Once cooking time is up, let the pressure naturally release.
Carefully do a quick release on the remaining pressure by switching the valve to venting.
Remove the lid and carefully remove artichokes with tongs or a large spoon. Slice in half and enjoy warm with your favorite dipping sauce or as is!

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A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Quick Cucumber Kimchi

Amy — Tue, 13 Feb 2024 17:01:00 +0000

Quick Cucumber Kimchi by A Healthy Life For Me.

This crunchy cucumber kimchi with spicy ginger and savory fish sauce is an awesome side dish for all your Asian-style dinners. Best of all, you skip the endless fermentation and still get the same tangy, refreshing flavors in every bite.

Quick & Easy Cucumber Kimchi Recipe

This zesty, crunchy cucumber kimchi will transform your ordinary Asian-inspired dinners into a symphony of flavors. Lots of fiery gochugaru and fragrant garlic give each bite tons of personality, while herby basil helps round out the flavors. Don’t worry about it taking forever to make because this kimchi recipe requires no more than 2 hours. That means you can always set it on the table by the time the rest of your meal is ready.

Why You’ll Love This Recipe for Cucumber Kimchi

Kimchi will quickly become your go-to veggie side for all your Asian-style meals.

Beginner-friendly. There are no complicated fermentation techniques or long waiting times involved so anyone can make it.
Quick. This recipe gets you the most authentic flavor in very little time compared to traditional kimchi.
Crunchy. Persian cucumbers, chopped garlic, onions, and ginger give each bite lots of texture.
Authentic. Just because this version is quicker to make, it doesn’t make it any less authentic. It’s got the same ingredients!

What Is Kimchi?

Kimchi is a traditional Korean side dish that’s considered a staple in most households. It consists of a spicy mixture of fermented veggies like cabbage, radishes, carrots, and onions for flavor and texture. Korean chili powder, garlic, ginger, and green onions are also added for fragrance and aroma. Some types of kimchi can be fermented for up to a year to develop the most flavor. It’s served with most meals over rice, with grilled steak, or even in soups and stews.

Recipe Ingredients

Spicy gochugaru chili powder is what makes this quick kimchi authentically Korean. Scroll to the recipe card at the bottom of the post for exact amounts.

Kirby cucumbers – They can also be Persian cucumbers. Both of there are like tiny versions of regular cucumbers.
Kosher salt – Himalayan salt can be used instead.
Sesame oil – It can be toasted or regular.
Onion – Use the white part of green onions for this.
Thai basil – Sweet basil is a great swap.
Gochugaru – This is a type of Korean coarse red pepper powder.
Garlic – Fresh garlic is best because it adds crunch.
Ginger – Avoid ground ginger because it’s not as spicy. It also doesn’t add any texture.
Lime zest – Lemon zest works too.
Asian fish sauce – You can swap it for tamari if you want to make the recipe vegetarian/vegan.

How to Make Cucumber Kimchi

Don’t skip the sugar because it keeps the savory, salty flavors in check. Scroll to the recipe card at the bottom of the post for more detailed instructions.

Salt the cucumbers. Place the cucumbers in a colander and toss with 1 tablespoon kosher salt. Let it stand for 20 minutes. Rinse cucumbers thoroughly and drain well. Do a taste-test and continue rinsing them until no longer salty.
Mix everything. Combine the cucumbers with garlic, ginger, onions, soy sauce, rice vinegar, sesame oil, and sugar in a large bowl. Toss everything until well coated.

Ferment it. Let the mixture sit at room temperature for 2 hours. Stir occasionally to ensure even marination and absorption of flavors.
Season and serve. Season the kimchi with salt to taste. Serve and enjoy!

Tips & Variations

Make this easy cucumber kimchi recipe extra crunchy and colorful with more veggies and chili powder.

Add more veggies. Roughly chop green or purple cabbage (to make 2-3 cups) and add it to the mixture for some extra crunch. You can also add 1/2 cup shredded carrots.
Use the right cucumbers. Regular cucumbers for this don’t work because they’re too meaty, soft, and have too many seeds. Use Persian cucumbers, which are extra crunchy. They also don’t require seeding.
Skip the salt. Since this is an express-version of kimchi, not salting the cucumbers won’t alter the texture or accelerate spoilage. Skip salting the cucumbers if you’re in a rush.
Ferment it longer. Cover the bowl and leave out the kimchi to ferment for up to 2 days for a stronger flavor. Don’t do this if the area where you live is quite hot or humid.
Increase the heat. Add more gochugaru or add chili oil to taste to crank up the heat.

Serving Suggestions

This cucumber kimchi is a great side to add to all your Asian-style meals. Add it to my Korean Rice Bowls or Beef Rainbow Salad for a bowl-style dinner. You can serve it over my Shrimp Fried Rice, brown rice, or steamed white rice. For main dish ideas, try my Orange Chicken, Grilled Chicken with Asian Barbecue Sauce, and Asian Glazed Salmon. You can even add it to your take-out meals!

Proper Storage

Eat it straight out of the fridge or at room temperature!

Fridge: Place it in an airtight container or glass jar for up to 7 days. Keep it away from delicate foods like sliced fruits and desserts to avoid the transfer of kimchi odors to other dishes.

More Side Dishes To Try

Quick Cucumber Kimchi

This easy cucumber kimchi recipe with gochugaru pepper and tangy fish sauce is the fastest way to put Korean kimchi on the table for dinner.

Course Side, Side Dish

Cuisine Asian, Korean

Keyword cucumber kimchi, cucumber kimchi recipe, quick cucumber kimchi, recipe for cucumber kimchi

Prep Time 25

Marinating time 2

Total Time 2 25

Servings 5 People

Author Amy – A Healthy Life for Me

Ingredients

2 pounds Kirby or persian cucumbers halved lengthwise and sliced crosswise 1/4-inch thick
1 tablespoon kosher salt plus more to taste
1/4 cup sesame oil
1/2 small onion thinly sliced
2 tablespoons finely chopped Thai or sweet basil
2 tablespoons gochugaru Korean coarse red pepper powder
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 teaspoon finely grated lime zest
1/2 teaspoon Asian fish sauce

Instructions

In a colander, toss the sliced cucumbers with 1 tablespoon of kosher salt and let stand for 20 minutes. Rinse the cucumbers and drain well.
In a large bowl, toss the cucumbers with all of the remaining ingredients and let stand at room temperature for 2 hours, stirring occasionally. Season the kimchi with salt and serve.

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A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Baked Zucchini Fries

Amy — Sat, 11 Nov 2023 11:00:00 +0000

Baked Zucchini Fries by A Healthy Life For Me.

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

The Perfect Way to Use Up Extra Zucchini!

With my garden starting its daily yield of zucchini, I have been trying out new ways to cook up this persistent veggie. Let me tell you, these healthy zucchini “fries” are one of my favorite recipes – so easy, so versatile, and so tasty.

There is nothing like walking out to your garden and picking your own produce to serve up a healthy, flavorful dinner. The zucchinis were still warm from the sun as I prepared this recipe, and that makes me happy! All they needed was a little seasoning, some olive oil, and a quick bake.

Why You’ll Love Making Zucchini Fries

Quick: This simple side is ready in 30 minutes, but even more importantly – it only takes about 5 minutes to prep! The oven does the rest.
Easy: Even a total beginner at cooking could make these fries with ease. They’re so simple! Just cut, season, and bake.
Flavorful: The mild, almost sweet flavor of zucchini is the perfect backdrop for all of your favorite spices and seasonings.
Versatile: Serve your baked zucchini fries as an appetizer, snack, or side dish – they go with everything!

Are Zucchini Fries Healthier Than Regular Fries?

While potatoes definitely have their own health benefits, zucchini are also a super healthy choice. And yes, for some people, zucchini fries can definitely be a better choice than regular potato fries – for example, if you are following low carb or low calorie protocol.

Zucchini is also great for women because of the vitamin A, which us ladies need. Vitamin A promotes healthy eyesight, skin and lung function. It also packs a good dose of antioxidants to help our cells to recover. For me, one of the best benefits is the electrolytes – they help maintain fluid balance and normalize blood pressure. With the summer heat and working out, I like to add fruits and veggies to help keep me hydrated.

What You’ll Need

To make these easy baked zucchini fries, you only need the zucchini, some oil, and the seasonings of your choice. Here’s what I use:

Zucchini: A couple of medium zucchini cut into strips, about the size of regular french fries.
Olive Oil: Or another neutral oil like avocado oil.
Lemon Zest: Use a lemon zester to zest one organic lemon.
Seasonings: Chili powder, cayenne pepper, cumin, paprika, black pepper, dried oregano, and sea salt.

How to Make Zucchini Fries

Making zucchini fries is easy and straightforward. You just slice, season, and bake! Here are the steps in order.

Get Ready. Preheat your oven to 400°F. Stir the lemon zest and spices together in a small bowl, along with the olive oil.
Prep the Zucchini. Cut the zucchini into strips, and coat them with the seasoning.

Bake! Place the seasoned zucchini fries on a baking sheet lined with foil, and bake on the top rack of the oven for 15 minutes. Flip, and bake for another 7-10 minutes.

Enjoy! Lightly toss the fries and serve warm.

How Do You Cut Zucchini into French Fries?

There are various ways to cut up a zucchini, but this method is tried and true. Wash the zucchini and trim off the ends. Cut each zucchini into two long halves (lengthwise), then cut each half into long strips, about 1/4 to 1/2 inch thick. Aim for uniform size to ensure even cooking. If the strips are too long, cut them in half to make shorter fries.

Tips for Success

If you love this veggie like I do, then these baked zucchini might just become your new favorite side! And these helpful tips will help you make perfectly seasoned, perfectly baked zucchini fries every time.

Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help ensure even cooking.
Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.

What Goes Well with Zucchini Fries?

In a word, everything! Zucchini fries are extremely versatile, and taste great with all your favorite dishes. Here are a few to try:

Burgers: a classic Mushroom and Swiss Burger is even better with fries, but if you want to lower your carb count, reach for zucchini fries instead.
Sausage and Peppers: Sausage and peppers is a classic combination, and this Grilled Sausage Peppers and Onion Casserole takes it to new heights! Add a side of zucchini fries and you’ve got one great meal.
Fried Chicken: Skip the fast food, and make this easy Gluten Free Oven Fried Chicken at home. It’s crispy, crunchy, and delicious.

Storing and Reheating

To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days.

When reheating zucchini fries, the oven is best. Preheat your oven to 425°F, spread the zucchini fries out on a parchment-lined baking sheet, and bake them for about 5-10 minutes, until they are heated through. Don’t use the microwave, or they may turn soggy!

Do Zucchini Fries Freeze Well?

Zucchini fries can be frozen, but their texture may become soft or even mushy after thawing and reheating. If you still want to freeze them, I recommend freezing them in a single layer on a baking sheet, and then transferring them to freezer bags or containers for long-term storage. When you’re ready to enjoy, thaw them in the refrigerator overnight and bake them in the oven until heated through.

Baked Zucchini Fries

Baked Zucchini Fries are a genius recipe! Easy, zesty, and made with simple ingredients, these baked zucchini fries are gluten free, dairy free, paleo, and vegan. You’re gonna love them!

Course Side Dish

Cuisine American

Keyword baked zucchini fries, keto zucchini fries, zucchini fries, zucchini fries in oven

Prep Time 5

Cook Time 25

Total Time 30

Servings 4

Author Amy

Ingredients

2 medium zucchini cut into 2-3″ strips (think the size of potato fries)
2-3 tablespoons of olive oil
Zest from one organic lemon
1/2 teaspoon chili powder
1/4 teaspoon of ground cayenne red pepper
1/8 teaspoon cumin
1/8 teaspoon paprika
1/8 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon Sea salt

Instructions

Preheat oven to 400 degrees.
Mix spices in bowl to blend, add olive oil and stir.
Prep zucchini and add to mix. Stir to coat all zucchini fries evenly.
Place zucchini fries on a baking sheet lined with foil and place on top rack of oven. Bake for 15 minutes, stir or flip fries. Continue to bake for an addition 7-10 minutes. Remove lightly toss and serve.

Notes

Choosing Zucchini: Look for firm zucchini with smooth skin. Avoid zucchini that are overly large (they tend to be tough) or have mushy spots.
Cut Evenly: Cut the zucchini evenly into strips or wedges. Cutting them the same size will help ensure even cooking.
Bake in a Single Layer: Make sure to arrange the zucchini fries on the baking sheet in a single layer, so they cook evenly without steaming.
Serve Right Away: Zucchini fries are best when they’re fresh out of the oven.
Storage: To store your zucchini fries, cool them down and transfer them to an airtight container or a zip-top bag. Store them in the refrigerator for up to 3 days.

More Healthy Side Dish Recipes

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Simple Shrimp Ceviche

Amy — Thu, 09 Nov 2023 12:00:00 +0000

Simple Shrimp Ceviche by A Healthy Life For Me.

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Quick, Healthy Shrimp Ceviche with Frozen Shrimp!

Yesterday was my son’s birthday. That means I am recovering from a cake coma, so I decided to make something simple but healthy to help bring everything in my body back in balance. Ceviche is just about the simplest thing you can make, and it is fresh, healthy, and super simple to prepare. Plus, there are virtually no dirty dishes involved!

Are you scared of the thought of making ceviche? Don’t be! It is one of the easiest recipes out there – it’s just seafood, citrus juice, and veggies. I promise, it’s that easy! And to make my ceviche even simpler, I use already cooked and frozen shrimp. Prep takes about five minutes, and then you just let the ceviche marinate for one hour in the fridge.

Why You’ll Love This Easy Shrimp Ceviche

Healthy: Fresh shrimp, fresh veggies, fresh lime juice, and olive oil? This is one healthy dish, packed with lean protein, antioxidants, vitamins, minerals, and healthy fat.
Fresh: I especially love to serve this in summer – it’s a super refreshing cold meal.
Flavorful: With hot sauce, onion, lime, and cilantro, there’s plenty of mouthwatering flavor in this recipe.
Easy: This dish is fool-proof! Seriously, to make shrimp ceviche all you have to do is combine your ingredients, let them marinate, and enjoy. The hands-on time is only five minutes!

What Is Shrimp Ceviche Made Of?

I’ve touched on the ingredients a bit so far, but let’s dive in and talk about each one in a little more detail. (Remember, the printable recipe card with ingredient amounts is available at the bottom of this post.)

Shrimp: Frozen cooked shrimp, the kind that are peeled and deveined with the tails removed. I used the small size.
Onion: White onion, chopped. If you don’t have a white onion, you can use a red or yellow onion, or a sweet Vidalia onion.
Cilantro: You will want to chop some for the ceviche, and have a few additional sprigs for garnish.
Tomato: Chopped, or pureed if you prefer.
Hot Sauce: You can use your favorite hot sauce. My favorite right now is Frank’s.
Lime Juice: Freshly-squeezed.
Olive Oil: Extra-virgin olive oil is the most flavorful, but you can use whatever you like.
Cucumber: Peel and dice the cucumber.
Avocado: Peel the avocado, remove the pit, and cube it up.
Sea Salt and Ground Black Pepper
Lime Slices: Fresh lime slices, for garnish.

How to Make Shrimp Ceviche

Typically, you need to marinate the shrimp in citrus juice so that it can “cook” the shrimp. But for my recipe, the marinating time just adds a super fresh, zesty flavor. This is great for anyone who doesn’t feel confident about using raw seafood! To make this recipe, all you have to do is…

Mix Everything Together. Add all of the ingredients except the lime slices in a medium-sized bowl, and stir gently to coat everything.

Chill. Cover the bowl, and place the ceviche in the refrigerator for 1 hour to marinate.

Enjoy! Serve the ceviche with lime slices and your favorite sides or main course.

Is It Okay to Eat Raw Shrimp in Ceviche?

It is totally fine to use raw shrimp if you are making ceviche, too. The citrus juice “cooks” the shrimp. The acid in the lime juice denatures the protein in the shrimp, similar to heat in the cooking process.

However, you should keep in mind that lime juice may not be powerful enough to kill harmful bacteria, so be sure to use very high-quality shrimp or other seafood from a reputable source, and handle it with care – the same as if you were making sushi, tartare, or other raw dishes.

Recipe Notes

I hope you feel inspired to try this easy recipe. It truly is one of the best summertime dishes you can make. If you do decide to try it, be sure to check out these helpful tips!

Add Heat: Want to make this dish a little bit spicy? all you have to do is add some finely diced chilies of your choice. jalapenos are great, or if you want to go a little bit hotter, add some serrano chili. (Use gloves as needed. make sure not to touch your eyes or face while you are handling chilies. Wash your hands afterwards, thoroughly.)
Lemon Juice: You don’t have to use lime for this recipe – you could change it to lemon, or use key limes if they are available. I don’t recommend using other citrus or vinegar for ceviche, however.
Additional Seafood: Feel free to add other cooked fish to this recipe, from flaked cod to sea scallops, or even calamari.
Additional Veggies: Additional veggies are also a good idea! you could do finely diced radish, celery, fennel, or any other crisp-tender salad vegetable that you like. Since you’ll be marinating these vegetables, avoid delicate ones like fresh lettuce.

Serving Suggestions

So what did you say with shrimp ceviche? I like to enjoy mine with a garden salad. It’s also great with garlic bread, pasta, and other simple sides. Here are some recipes for inspiration:

Watermelon Salad: Easy, breezy Watermelon Cucumber Salad with Feta and Mint is the ultimate summer salad. Served with freshly-made ceviche, this is one beautiful meal.
Toast with Toppings: Toast for the win! There’s nothing easier than topping a piece of artisan bread with your favorite healthy ingredients. Why not pair your ceviche with a slice of Strawberry Mascarpone Mint Toast? It’s colorful, creamy, and scrumptious.
Crostini: You could go with almost any crostini – this creamy Fava Bean and Manchego Crostini would be amazing with ceviche!

How to Store Shrimp Ceviche

Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

Can I Freeze This?

I do not recommend freezing ceviche, because of all the fresh veggies. They will turn mushy and watery after freezing and thawing. If you feel like this will be too much ceviche for you to finish, try halving the recipe, so you can enjoy it fresh.

Simple Shrimp Ceviche

Simple, healthy Shrimp Ceviche could become your new go-to easy dinner option. It’s a snap to prepare, and has a wonderful fresh flavor that will make the whole family happy!

Course Appetizer, Dinner, Lunch

Cuisine Spanish

Keyword ceviche, ceviche de camaron, shrimp ceviche

Prep Time 5

Marinating Time 1

Total Time 1 5

Servings 4 -6

Author Amy Stafford

Ingredients

1 pound shrimp cooked, peeled and deveined, with tails removed – I used small size
1/2 cup white onion chopped
1/4 cup cilantro chopped, plus several sprigs for garnish
1/2 cup tomato chopped or pureed
1 – 2 tablespoons hot sauce I used Frank's
1 lime juiced
2 tablespoons olive oil
1 cup cucumber peeled and diced
1 avocado peeled, pitted and cubed
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Several lime slices for garnish

Instructions

Add all the ingredients except lime slices to a medium-sized bowl and stir to coat. Cover,and place in refrigerator for 1 hour to marinate.
Remove, serve with lime slices, and enjoy.

Notes

Storing: Leftover ceviche can be stored in the refrigerator for up to two days. However, it is best when it is freshly made. I really recommend making it right before you want to serve it, for the best results. If you do store any leftovers, be sure to cover them tightly with plastic wrap or a lid.

More Flavorful Shrimp Recipes

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Perfect Hard Boiled Eggs

Amy — Sat, 28 Oct 2023 11:05:00 +0000

Perfect Hard Boiled Eggs by A Healthy Life For Me.

Making Perfect Hard Boiled Eggs doesn’t have to be difficult – this easy method is my favorite. It’s a tried-and-true way to make the best hard boiled eggs ever, easy to peel and perfectly cooked.

Hard Boiled Eggs, Perfect Every Time!

There is nothing more frustrating than trying to peel a hard boiled egg, when half of the egg comes off with the shell. It makes me cringe just thinking about it. I’m sure lots of you know exactly what I mean!

In my search for a foolproof, easy-to-peel hard boiled egg, I have tried it all. A needle hole in the shell. Vinegar in the water. Only use old eggs. Only use already-boiling water. None of these methods worked reliably for me. But finally, I found a method that always results in smooth, easily-peeled eggs, and that is how I have been doing it ever since.

Why This Hard Boiled Egg Method Works

Easy: There are no bells and whistles here, just a saucepan, some water, and some eggs.
Hands-Free: If you’ve ever tried to poke a hole in your egg with a needle, you’ll be glad to know that this method is nothing like that! It’s basically hands-off. Just cook, cool, and eat.
Reliable: This way always works for me, and I’m sure it will for you, too.
Quick: All in all, this takes only about 30 minutes, including boiling and cooling time.

What You’ll Need

To make this recipe, you only need one ingredient: eggs! You’ll also need…

A saucepan deep enough to hold the eggs and about one inch of water
Water to cook the eggs, and for the ice bath
Ice and a bowl, to make the ice bath

How to Make Perfect Hard Boiled Eggs

Okay, I can hear you asking, “So what is the method?” Fair question. Here’s the best method for making perfect hard-boiled eggs!

Cover the Eggs with Water. Place your eggs in a saucepan and cover them with water.
Bring to a Not-Quite-Boil. Heat the eggs over high heat until you see small bubbles start to rise through the water. This is NOT a full boil, just little bubbles coming to the surface.

Remove from the Heat and Cover. Take the saucepan off of the burner, switch off the heat, and cover the saucepan with a lid. (If you don’t have a lid, you can use a metal cookie sheet.)
Rest for 15 Minutes. Let the eggs sit covered in the saucepan for 15 minutes to finish cooking.
Place in an Ice Bath. Place the cooked eggs in an ice bath for at least 5 minutes or more.
Enjoy! Enjoy your perfect hard boiled eggs, especially the easy peeling!

How Do You Make Hard Boiled Eggs Peel Easier?

This simple cooking method is the best way to make perfect hard boiled eggs that are easy to peel. You can also maximize your success with these helpful tips:

Use Older Eggs: It is true that very fresh eggs can be more challenging to peel. This is because they have less air in the shell. Older eggs will have a little more air in the shell, which can make them a bit easier to peel.
Don’t Skip the Ice Bath. When the timer goes off, immediately remove the eggs from the hot water and transfer them to the ice water. The shock of the rapid cooling doesn’t just keep them from overcooking, it also helps create a slight contraction between the egg whites and the shell, making peeling easier!
Tap and Roll: Peeling an egg with a few hard knocks on the counter can break apart the egg and make it harder to peel. Instead, gently tap and roll the egg on a hard surface to create lots of tiny cracks in the shell without breaking the egg.

Helpful Tips

But wait, there’s more! Yep, I’ve got even more tips for making great hard boiled eggs that I’m happy to share. Who knew that such a basic food item could have so many quirks, right?

Use a Timer: Eggs that are overcooked tend to have greenish, slightly dry yolks, which are fine, but not quite as soft and tasty as those just-cooked yellow yolks. Using a timer can help you keep track of the eggs and not overdo them.
Peel Under Water: I love peeling my eggs under water, to wash away any tiny bits of shell that cling to the egg white and leave a perfectly smooth, grit-free egg.
Egg Slicer: I’m not going to say you must buy an egg slicer… but you really must buy an egg slicer for your hard boiled eggs! Just kidding, but they are handy for making perfect slices, and they are easy to clean. You can also use them to slice strawberries, mushrooms, and other small ingredients.

Yummy Serving Suggestions

Hard-boiled eggs are so versatile. Tuck them into your lunchbox for a quick, healthy snack on the go, serve them for breakfast with a little tamari sauce, or use them to make one of these healthy recipes:

Deviled Eggs: No one in my house can resist deviled eggs, especially these Spicy Deviled Eggs with prosciutto and Sriracha. I bet they’ll be a favorite in your house, too!
Garden Salads: Hard-boiled eggs are wonderful in all kinds of salads. This White Bean Tuna Salad is a must-try – it’s loaded with healthy protein and fiber.
Egg Salad: Make a sandwich, spread it on a bagel, or eat it as-is – there’s no wrong way to enjoy homemade Egg Salad. It’s quick, easy, and scrumptious.

Storing Hard Boiled Eggs

You can choose to peel the eggs before storing them, or keep them unpeeled. Both options have their advantages.

Storing Peeled Hard-Boiled Eggs: Peeled eggs are ready to eat, but they have to be stored in a container like a zip-top bag or airtight container. To keep them from drying out, add a clean, dampened paper towel. They will keep for about three days.
Storing Unpeeled Eggs: Unpeeled eggs have a slightly longer shelf life, and don’t have to be stored in a container. They will last for about one week.

Can I Freeze Hard Boiled Eggs?

I don’t recommend freezing hard-boiled eggs. They are safe to eat after freezing, but it does affect the texture significantly. The water in the whites expands during freezing, and then leaks out once the eggs thaw, creating a spongy texture that doesn’t work well for most recipes or snacks.

Perfect Hard Boiled Eggs

Making Perfect Hard Boiled Eggs doesn’t have to be difficult – this easy method is my favorite. It’s a tried-and-true way to make the best hard boiled eggs ever, easy to peel and perfectly cooked.

Course Appetizer, Breakfast/Brunch, Snack

Cuisine American

Keyword hard boiled eggs, how to boil eggs, how to make hard boiled eggs, perfect hard boiled eggs

Prep Time 5

Cook Time 20

Chill Time 5

Total Time 30

Servings 4

Author Amy

Ingredients

4 eggs
water enough to cover the eggs while boiling, and more for the ice bath
ice for the ice bath

Instructions

Place the eggs in a saucepan and cover them with water.
Heat the eggs over high heat until small bubbles start to rise through the water. This is NOT a full boil, just little bubbles coming to the surface.
Take the saucepan off of the burner, switch off the heat, and cover the saucepan with a lid. (If you don’t have a lid, you can use a metal cookie sheet.)
Let the eggs sit covered in the saucepan for 15 minutes to finish cooking.
Place the cooked eggs in an ice bath for at least 5 minutes or more.
Serve or store the hard-boiled eggs.

Notes

Storing Peeled Hard-Boiled Eggs: Peeled eggs are ready to eat, but they have to be stored in a container like a zip-top bag or airtight container. To keep them from drying out, add a clean, dampened paper towel. They will keep for about three days.
Storing Unpeeled Eggs: Unpeeled eggs have a slightly longer shelf life, and don’t have to be stored in a container. They will last for about one week.

More Ways to Cook With Eggs

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Easy Salmon Soup

Amy — Sun, 22 Oct 2023 11:52:00 +0000

Easy Salmon Soup by A Healthy Life For Me.

This Easy Salmon Soup is made with fresh salmon, fennel, leeks, and shitake mushrooms. It’s unbelievably good, and good for your your body! Everyone who has ever tried it raves about its lovely, nourishing flavor.

A Light, Elegant Soup That’s Packed with Superfoods!

Everyone knows that salmon is a superfood, but have you tried it poached? I love poached salmon so much that it became the base for this easy spring-like soup. Fragrant fennel, leeks, celery, and carrots give the soup so much great veggie power, and give the broth an elegant touch.

The salmon itself cooks to perfection this way, making a tender, flavorful, and healthy “star of the show.” I’ve served this dish at dinner parties – that’s how good it is! And guests always love it. Try it, and it might just become your new favorite way of cooking salmon.

How Often Should You Eat Salmon?

The basic recommendation, health-wise, is to eat two or three servings of seafood per week: think shellfish, white fish, and yes, salmon. That comes out to somewhere between 8 and 12 ounces of seafood. Salmon is a fantastic choice for hitting that goal, because it’s easy to cook, easy to find (fresh or frozen), and packs a punch of Omega-3 fatty acids, minerals, vitamins, and antioxidants.

Recipe Ingredients

I’ve already mentioned some of the wholesome, natural ingredients in this easy salmon soup. This list will give you a bird’s eye view of all of the ingredients you’ll need. Sound good? Great! Here we go:

Coconut Oil: Coconut oil is great for a dairy-free soup. Unsalted butter would also be great.
Veggies: Leeks, fennel, carrots, and celery, sliced and diced.
Salt and Pepper
Mushrooms: Sliced shiitake mushrooms.
Broth: Vegetable broth is my go-to for this recipe.
Water
Herbs: Parsley and thyme. I like to use fresh, chopped herbs, but dried would work as well.
Salmon: Cube the salmon into 1 1/2 inch chunks.
Parmesan: Finely grated Parmesan is optional, but adds a nice touch.
Spinach: I prefer baby spinach when available.

Should You Eat Salmon Skin?

You can eat salmon skin, but whether or not you should kind of depends. If you’re using good-quality, wild-caught salmon and you’re not concerned about pollution or other contaminants, feel free to eat the skin. It can be great when cooked crispy in a skillet. If you’re not sure about your salmon’s quality, you may want to remove the skin. I like to remove it in this soup, since it wouldn’t be crispy anyway.

How to Make This Easy Salmon Soup

Making the soup is very, very easy. That’s one reason I like to serve it when I’m entertaining – not much can go wrong! Here’s how to do it.

Saute the Vegetables. Melt the butter in a soup pot over medium-high heat. Then add your veggies, salt, and pepper, and let them cook for a few minutes until they start to wilt and soften a little.
Add the Liquid. Next, pour the vegetable broth and water over the vegetables, and bring to a low boil/simmer. Once it starts to bubble a little, lower the heat to low.

Add the Mushrooms. Stir the mushrooms into the soup, and let them cook for 10 – 12 minutes, stirring now and then.
Finish the Soup. Last, add your salmon and spinach to the pot. Stir them around to help the spinach wilt and submerge into the soup broth. Take the pot off of the heat, cover it, and let it sit for about five minutes to wilt the salmon all the way and cook the salmon through.

Enjoy! Serve the soup in bowls with a sprinkle of Parmesan cheese.

Cooking Tips

Some of the ingredients in this salmon soup recipe can be a little finicky to work with, so I’m sharing all of my best tips. From salmon to shiitake, here we go!

Salmon: Use fresh or frozen salmon, whatever you have on hand. (Pro tip: frozen salmon can often be just as good, if not better, than salmon you buy from behind a seafood counter.) If you go with frozen, make sure to thaw the salmon out in your fridge before you cook it in the soup.
Fennel: Fennel is somewhat like onion, and you use the bulb of it, similar to an onion. Cut away the stalks – they are tough and hard to eat. If your fennel has discolored spots on it, you can either remove the outer layers of the fennel, or cut away the discolored spots with a knife.
Shiitake Mushrooms: Dried or fresh, both are great. If you use dried mushrooms, you don’t have to reconstitute them with water for this recipe. The mushrooms will soften up in the soup. It’s also fine to use other kinds of mushrooms, like oyster mushrooms or button mushrooms.
Leeks: Cleaning leeks is extra-important. Yes, you want to clean all of your veggies! But leeks can be especially gritty and dirty. A fail-proof way to clean leeks is to slice and dice them up, throw them in a fine mesh sieve, and rinse them really well with running water. Then dry on paper towels, and they’re good to go.
Spinach: Baby spinach is usually fine to use without trimming it, but if you have regular spinach, you may want to pull the stems off or chop the spinach.

Yummy Serving Suggestions

To serve, I like to add a nice light salad. Poached salmon soup also great as a starting course for a larger dinner. Any one of these main courses would go wonderfully with it:

Roasted Chicken: For a special take on classic roasted chicken, try this Pan Roasted Chicken with Apple Fennel Slaw. The fennel in the soup leads nicely to the fennel in this hearty, savory main course.
Beef and Mushrooms: Salmon is a nice, light fish while still being nourishing. Serving it as a soup course before a main course of Farro Beef Mushroom Asparagus Marinara would create a lovely, filling, comforting meal!
Stuffed Chicken Breast: Another great recipe for a dinner party, this Stuffed Chicken Breast has crispy breading and a gourmet mushroom sauce. It’s also easy to make, just like this salmon soup.

How to Store and Reheat Leftover Salmon Soup

Poached salmon soup can be refrigerated for about two days. Make sure to store it in airtight containers to keep it as fresh as possible.

To reheat, just place the desired amount on the stove over low to medium heat. Gently heat the soup until it’s nice and hot, but don’t overcook it or the salmon will be dry and unpleasant to eat.

Can I Freeze This?

I would not choose to freeze this soup, because the textures here are very delicate and show their true flavors best when used fresh.

Easy Salmon Soup

This Easy Salmon Soup is made with fresh salmon, fennel, leeks, and shitake mushrooms. It's unbelievably good, and good for your your body! Everyone who has ever tried it raves about its lovely, nourishing flavor.

Course Soup

Cuisine American

Keyword cooking salmon, easy salmon recipes, poached salmon

Prep Time 10

Cook Time 24

Total Time 34

Servings 4 -6

Author Amy Stafford adapted from Martha Stewart

Ingredients

3 tablespoons coconut oil or unsalted butter
1 leek sliced and diced
1 small fennel bulb sliced and diced
1 large carrot diced
2 celery ribs sliced and diced
1 teaspoon kosher salt
1 pinch pepper
1/2 cup sliced shiitake mushrooms
2 cups vegetable broth
2 cups water
3 tablespoons parsley chopped
1 teaspoon thyme chopped
1 pound salmon cubed into 1 1/2″ chunks
4 tablespoons parmesan finely grated, optional
3 ounces spinach about one bunch, I prefer baby spinach when available

Instructions

In large dutch oven or heavy deep pot, melt butter over medium high heat
Add carrots, celery, fennel, leeks, thyme, salt and pepper and stir to coat.
Stir and cook for about 5-7 minutes or until vegetables start to wilt a bit.
Add vegetable stock and water.
Bring to a low boil, as soon as you see the bubbles, lower heat to low.
Stir in mushrooms and cook for about 10-12 minutes. Stirring occasionally.
Add salmon and spinach to pot and stir to submerge
Remove pot from heat and cover for about 5 minutes, or until spinach is wilted and your salmon chunks are cooked through.
Place soup in bowl and sprinkle parmesan cheese.

Notes

Salmon will change color from bright orange to a more white-orange color.

Once soup in placed in serving bowls, top with oyster crackers.

More Healthy Soup Recipes

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Gluten Free Chicken with Black Beans and Rice

Amy — Thu, 19 Oct 2023 12:00:00 +0000

Gluten Free Chicken with Black Beans and Rice by A Healthy Life For Me.

Looking for a fantastic gluten free dinner? This Chicken with Black Beans and Rice recipe will hit the spot. Made with simple, clean and fresh ingredients, it only takes 10 minutes of prep. The ultimate easy weeknight meal!

A Satisfying Chicken Dinner with Loads of Flavor!

Chicken with black beans and rice makes the most delicious – and nutritious – meal. If you are a fan of spicy Latin foods, then this easy recipe will make your mouth happy! Juicy chicken pairs perfectly with the earthy black beans and fluffy rice, and the chile-packed sauce with tomatoes and onions gives it the perfect flavor boost.

Serve this hearty combination tor a mouthwatering dinner that perfectly combines protein, fiber, and satisfying texture! Even if you don’t usually cook with chiles and beans, you’ll love this easy recipe.

Are Rice, Beans, and Chicken Good for You?

Definitely! Rice, beans, and chicken can be a nutritious, balanced meal when you cook them the right way. Rice provides healthy carbs, and if you use brown rice, you get added fiber, vitamins, and minerals. The black beans are a great source of folate, iron, and magnesium, which are so important in so many ways, including energy during the day and good sleep at night! Chicken is a lean protein that provides all nine essential amino acids.

What You’ll Need

So what do you need to make chicken with black beans and rice? Let’s take a look:

For the Sauce

Oil: Extra virgin coconut oil is great here. If you don’t want to use coconut oil, you can substitute olive oil, avocado oil, or even butter.
Onion: Peeled and diced. I like yellow onion, but you could use any kind.
Peppers: A poblano pepper, some chipotle peppers in adobo sauce, and a fresh jalapeño. If you want a less-spicy dish, leave out the jalapeño.
Tomatoes: Canned petite diced tomatoes. I like the ones that have chilies in them!
Garlic: Fresh garlic, minced.
Salsa: Gluten-free salsa of your choice. I use Frontera’s Cilantro and Jalapeño flavor.
Chicken Broth: Low-sodium is my go-to. You could also use vegetable broth.
Bay Leaves
Fresh Cilantro: For garnish.

For the Chicken, Rice, and Beans

Chicken: Boneless, skinless chicken breast
Seasoning: I like to use dried Italian seasoning, but you could use other seasonings as well.
Red Pepper Flakes
Rice: Gluten free basmati rice
Beans: Canned gluten free black beans, rinsed.

How to Make Chicken with Black Beans and Rice

This recipe is all about building layers of flavor by searing the chicken, making the sauce in the same pan, and serving it over layered beans of rice.

Season the Chicken. To get started, take your chicken breasts and season them on both sides with Italian seasoning and red pepper flakes.
Cook the Aromatics and Chicken. Next, heat a large Dutch oven over medium heat. Melt the coconut oil, and then cook the diced onion and peppers for about 5 – 6 minutes. Add the garlic, and stir for a minute or two. Then push the veggies to the sides of the pot, and sear the chicken breasts in the middle of the pot for 4 – 5 minutes per side. You will need to cook in batches.

Make the Sauce. Once all chicken is browned on both sides, add the tomatoes, salsa, chicken broth, and bay leaves. Bring this to a boil, and then lower to a simmer and cook for 30 minutes.

Shred the Chicken and Puree the Sauce. Remove the chicken from the pot, and set it aside to cool. Take the bay leaves out of the pot, and then pour the sauce into a blender and puree it. (Careful, it’s hot!) Shred the chicken with two forks

Cook the Chicken and Beans in the Sauce. Pour the puree, shredded chicken, and rinsed black beans back in the Dutch oven and simmer to warm through.
Finish the Dish. Cook the rice and serve the chicken and beans over it, topped with some diced avocado, cilantro, etc.

Tips for Success

This Gluten Free Chicken Black Beans and Rice dish, is loaded with tons of flavor thanks to the fresh ingredients. If you are a fan of the extra spicy add a jalapeño or serrano pepper, if you are whimpy like me omit, because you still get a spicy kick with the chipotle and red pepper flakes. The clean ingredients in this dish will give you a generous dose of healthy whole fiber and with the beans and chicken a big helping of lean protein.

Notes: To make this dish gluten free, you need to use gluten free rice. If you are super sensitive to gluten you should use gluten free black beans because of the chance of cross contamination while growing.

Serving Suggestions

You can serve this as a one-dish meal, or add a few side dishes if you’re feeding a crowd. These easy recipes are a great place to start:

Watermelon Salad: Fresh, juicy Watermelon Cucumber Salad with Feta and Mint is the easiest salad to make, and it is so full of summery flavor. This salad would be perfect for adding some cool, fruity contrast to your dinner.
Avocado Lime Dressing: If you like serving sour cream on your shredded chicken, you have got to try this Avocado Lime Cilantro Dressing! It’s a burst of creamy, zesty flavor, and a punch of nutrition, as well.
Brussels Sprouts: For the easiest, tastiest brussels sprouts, this recipe for Simple Spicy Roasted Brussels Sprouts is just the best. You’ll want to serve it with everything!

Storing and Reheating

You can store any leftover chicken and rice in your refrigerator, stored in an airtight container. It will keep in the fridge for 3 – 4 days, and can easily be reheated on the stove or in the microwave! Be sure to stir well while you reheat, and don’t overdo it or the chicken will be tough.

Does Chicken with Black Beans and Rice Freeze Well?

Yes, chicken with black beans and rice is a good dish to freeze! Just cool the dish, and then transfer it into airtight, freezer-safe containers or freezer bags. Label and date, and then place the containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or on the stovetop.

Chicken with Black Beans and Rice

Looking for a fantastic gluten free dinner? This Chicken with Black Beans and Rice recipe will hit the spot. Made with simple, clean and fresh ingredients, it only takes 10 minutes of prep. The ultimate easy weeknight meal!

Course Dinner

Cuisine American

Keyword black beans and rice with chicken, chicken and rice recipe, easy chicken and rice recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings 8

Author Amy Stafford

Ingredients

Sauce:

1 tablespoon extra virgin coconut oil
1 yellow onion peeled and diced
1 large Poblano pepper cored and minced
1 serrano or jalapeño pepper cored and minced (optional for more spicy dish)
2 Chipotle peppers in adobe sauce diced (in your mexican canned good section)
1 can petite diced organic tomatoes with jalapeño pepper
2 cloves of garlic minced
1 jar of your favorite gluten free salsa I use Frontera, cilantro and jalapeño flavor
2 cups low sodium chicken broth
2 bay leaves
Cilantro for garnish

Chicken:

3 pounds boneless skinless chicken breast
1 teaspoon dried Italian seasoning
1 1/2 teaspoon dried red pepper flakes

2 cups cooked Gluten Free Basmati Rice

2 cans of rinsed Gluten Free Black Beans

Instructions

Season chicken breasts evenly on both sides with Italian seasonings and red pepper flakes.
In a large dutch oven pot over medium heat, melt coconut oil.
Add diced onion, peppers and stir until softened 5-6 minutes
Add garlic and stir for a minute or two.
Push vegetables to the sides of the pan and add chicken breasts to center of pan, cooking 4-5 minutes until brown and flip. Cook an additional 4-5 minutes.
If you don’t have room for all breasts, stack seared breasts to side and add remaining breasts to brown.
Once all chicken is browned on both sides add tomatoes, salsa, chicken broth and bay leaves, bring to a boil.
Once boiling lower to a simmer and cook for 30 minutes.
Remove chicken from broth and set aside to cool.
Remove bay leaved from broth and add broth and vegetables to a blender and puree.
Shred chicken by pulling apart.
Add puree, shredded chicken and rinsed black beans back to dutch oven and simmer to warm.
Cook rice and serve chicken and beans over rice topped with some diced avocado and cilantro.

More Savory Chicken Dinners

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Korean Rice Bowls

Amy — Thu, 12 Oct 2023 16:46:00 +0000

Korean Rice Bowls by A Healthy Life For Me.

These Korean Rice Bowls (Bibimbap) are loaded with fresh asparagus and marinated steak, and topped with a fried egg. An easy and oh-so-delicious recipe that will surely become a family favorite!

Korean Rice Bowls Are a Weeknight Dinner Your Family Will Love

Have you ever had bibimbap? Bibimbap is a Korean rice bowl. Korean rice bowls are really flexible and can be made in a lot of different ways, but the main idea is that you have a bowl of rice, topped with various ingredients like sauteed vegetables, steak or chicken, and almost always an egg. The egg is often a sunny-side-up egg, so that the yolk makes a “sauce.” So good!

My family loves, loves, loves this recipe, and in fact my boys request that I make it on a regular basis. I love it not only for the taste, but also because Korean rice bowls couldn’t be easier to toss together and clean up. All of which makes bibimbap a great weeknight dinner – although it is so popular around here, that I usually make them on Sundays when everyone is home. That way, no one misses out!

Korean Rice Bowls Are…

Satisfying: No one will leave the table hungry with a hearty bowl of rice, veggies, steak, and eggs for dinner. Although this dish is light, it’s still very filling.
Healthy: If you are tempted by takeout, make this instead! There’s no MSG or other questionable ingredients, and you can customize the sugar, salt, oil, and, well, everything else!
Easy: If you can make a pot of rice and heat up a skillet, you can make this! It may seem a little involved, but once you make it you will see that the process is really simple and goes quickly. (Psst! Not too sure about the pot of rice? Check out my Perfect Rice tutorial and you’ll have the best rice ever!)
Fun: Some dinners are just fun, and to me, Korean rice bowls are one of them. Like pizza and tacos, this is the kind of thing that people just seem to always be in the mood for, and it’s always a pleasant surprise when bibimbap is on the menu.

The Ingredients You’ll Need

To make this recipe, you will need ingredients for the steak, the spice blend, and the toppings (asparagus and fried eggs). You will also need your choice of rice.

Sesame Spice Blend

Toasted Sesame Seeds: If you don’t have toasted sesame seeds, you can make your own – see the “Tips” section below.
Fleur de Sel: Fleur de sel is a special form of sea salt with no impurities. If you don’t have it, you can substitute your favorite sea salt.
Chile Powder: New Mexico chile powder, or Hungarian paprika.

Steak and Marinade

Steak: Use a tender, steakhouse cut like New York strip, or flank steak. You’ll be slicing thinly against the grain so it will be tender either way.
Soy Sauce: Or coconut aminos, or tamari.
Sesame Oil: Divided – some for the marinade, some for the asparagus, and more for drizzling if you like.
Green Onion: Finely chopped.
Sugar: If you don’t want to use sugar, honey also tastes great in this marinade.
Sake: Dry sherry or mirin will also work.
Garlic: One minced garlic clove, or more if you like.

Toppings

Asparagus: Choose slim asparagus spears, and trim or snap off the woody ends of the spears.
Sesame Oil
Eggs: I use four eggs for four servings, but feel free to make more.
Rice: I like to use gluten free brown jasmine rice or basmati rice, but you could swap in cauliflower rice for a keto-friendly bowl.
Sriracha: Optional, but tasty.

Is Korean Bibimbap Healthy?

In general, yes, this is a healthy dinner! It definitely depends on what you add to your bowl, of course, but the ingredients you see here are all wholesome, natural items that taste great and will make you feel great, too. Even better, you can flex these ingredients to suit your family’s tastes, dietary requirements, and pantry.

How to Make Korean Rice Bowls

Since this dish has a few different parts, you’ll be making them separately. Then, you will put them all together to create the perfect easy dinner. Here’s what that process looks like.

Make the Sesame Spice. Using a mortar and pestle or a spice mill, process the sesame seeds, fleur de sel, and chile powder until about half of the sesame seeds are finely ground.
Marinate the Steak. Cut the steak into ⅛ inch-thick slices, and set them aside. Combine the soy sauce, sesame oil, green onions, sugar, sake, and garlic in a zip-top bag, seal, and shake to mix. Drop the steak slices into the bag, seal, and shake to coat. Let this marinate for about 30 minutes (or overnight in the fridge, if you want to prepare it ahead!).

Cook the Rice. Combine the rice and water in a medium saucepan. Bring to a boil, and then lower the heat. Cover the saucepan, and let the rice cook for about 20 minutes, or until soft and tender.
Saute the Asparagus. Next, heat up a griddle or place 2 large, heavy skillets over medium-high heat. Toss the asparagus with the sesame oil, and saute until crisp-tender (about four minutes is usually what this takes, depending on the thickness). Set aside, sprinkle with sesame salt, and tent with foil to keep warm.

Grill the Steak and Cook the Eggs. Finally, add the steak to your griddle, along with a few eggs. Cook the eggs sunny-side-up, and grill the steak until it is just browned, about one minute per side.

Assemble the Korean Rice Bowls. Divide the warm rice between the bowls, and then top with beef, asparagus, a fried egg (or two), and a drizzle of sriracha sauce.

Tips and Tricks

Want to know more about making Korean rice bowls? Great! Here are some helpful tips for making this dish the best it can be. Read on, and enjoy!

Sesame Seeds: If you are not using previously-toasted sesame seeds, you can toast regular sesame seeds in a small skillet over medium heat until they are golden brown, stirring often. This takes about 3 minutes.
Toppings: To add some spicy kick, we like to add sriracha sauce to our bibimbap bowls. But you could also use gochujang, which is a Korean condiment that’s both spicy and deeply savory.
Rice Options: To make this dish gluten free, you will need to make sure that all of your ingredients are gluten free, including the rice. We have been enjoying Lundberg Farms Organic California Brown Jasmine Rice lately.
Spice Blend: If you do not have access to a spice mill or a mortar and pestle, use already-ground spices and just mix them together. I like to make extra and keep it in my pantry for seasoning veggies, eggs, and more.

Serving Suggestions

What should you serve with Korean rice bowls? Honestly, this is a great one-dish meal, and I don’t usually add side dishes – they just aren’t necessary. However, if you want to add a couple of other dishes to the table, these recipes would work well:

Soup: A light, brothy soup is always a great option to serve with Asian cuisine. This Immune Boosting Mushroom Soup is wholesome, tasty, and easy to make!
Additional Veggies: When in doubt, add veggies! This Grilled Vegetable Plate would be perfect for adding fiber and taste to your dinner menu.
Fruit: A serving of fruit, or a fruity appetizer like Apricots with Goat Cheese and Almond, is always a hit with this lightly spicy, super-savory dinner.

Storing and Reheating

Leftover Korean rice bowls can be stored in your refrigerator, tightly covered, for a day or two. I don’t recommend storing the sunny-side-up eggs along with the rest of the ingredients, because they typically do not store as well and can make the dish messy and unappealing.

Reheat Korean rice bowls in the microwave, or in a covered skillet over low heat (add a splash of water if the dish seems dry). Heat until the ingredients are piping hot, but don’t overcook or the steak will be tough.

Can I Freeze Korean Rice Bowls?

Some of the items in this recipe can be frozen: the steak, the veggies, and the rice! You can actually freeze all of these items for up to three months. Freeze them separately, in airtight containers or freezer bags, and thaw them in the fridge before reheating.

Korean Rice Bowls

These Korean Rice Bowls (Bibimbap) are loaded with fresh asparagus, marinated steak, and topped with a fried egg. An easy and oh-so-delicious recipe that will surely become a family favorite!

Course Dinner, Lunch

Cuisine Asian

Keyword bibimbap, bibimbap bowl, korean beef bowl, korean rice bowl

Prep Time 45

Cook Time 1 5

Total Time 1 50

Servings 4

Author Amy

Ingredients

Sesame Spice:

1 tablespoon toasted sesame seeds (you can toast your own, if you prefer)
¾ teaspoon fleur de sel
½ teaspoon New Mexico chile powder or Hungarian paprika

Marinade:

3 pounds New York strip steak or flank steak, trimmed if using strip
¼ cup soy sauce
3 tablespoons sesame oil divided
2 green onions finely chopped
2 tablespoons sugar or honey
1 tablespoon sake or dry Sherry
1 garlic clove minced

Additional:

1 ½ pounds asparagus spears slender, with woody ends trimmed
1 1/2 teaspoon sesame oil
4 large eggs
2 cups uncooked gluten free basmati rice or cauliflower rice
Sriracha

Instructions

Sesame Spice:

Grind sesame seeds, fleur de sel, and chile powder in a mortar with pestle or in a spice mill until about half of sesame seeds are finely ground. Return to same small bowl. (Can be made ahead.)
Store in airtight container at room temperature. I make extra and have this on hand to pull out of the party when I make this dish. (If you do not have access to grinder use ground herbs and mix.)

Marinade:

Cut steak crosswise into 1/8″ thick slices.
Place soy sauce, 2 tablespoons sesame oil, green onions, sugar, sake, and garlic in Ziploc bag along with the steak.
Let marinate at room temperature 30 minutes, tossing occasionally. (You can do this in the morning or night before and place in refrigerator.)

Cooking:

Place rice and 3 cups of water in medium saucepan. Bring rice and water to boil, then lower heat to low and cover. Cook for 20 minutes.
While rice is cooking heat griddle or 2 heavy large skillets over medium-high heat. Toss asparagus with sesame oil.
Saute asparagus until crisp tender, about 4 minutes.
Set aside on rimmed baking sheet and sprinkle sesame salt over.
Tent with foil to keep warm.
Working in batches, grill steak until just browned, about 1 minute per side.
Transfer to a bowl; tent with foil to keep warm.
Cook eggs sunny side up until whites are set but yolks are still runny 2 to 3 minutes.
Divide warm rice among bowls.
Top with beef, asparagus, fried egg or two and a drizzle of Sriracha Sauce.

Notes

Sesame Seeds: If you are not using previously-toasted sesame seeds, you can toast regular sesame seeds in a small skillet over medium heat until they are golden brown, stirring often. This takes about 3 minutes.
Toppings: To add some spicy kick, we like to add sriracha sauce to our bibimbap bowls. But you could also use gochujang, which is a Korean condiment that’s both spicy and deeply savory.
Rice Options: To make this dish gluten free, you will need to make sure that all of your ingredients are gluten free, including the rice. We have been enjoying Lundberg Farms Organic California Brown Jasmine Rice lately.
Spice Blend: If you do not have access to a spice mill or a mortar and pestle, use already-ground spices and just mix them together. I like to make extra, and keep it in my pantry for seasoning veggies, eggs, and more.
Storing: Leftover Korean rice bowls can be stored in your refrigerator, tightly covered, for a day or two. I don’t recommend storing the sunny-side-up eggs along with the rest of the ingredients, because they typically do not store as well and can make the dish messy and unappealing.
Freezing: Some of the items in this recipe can be frozen: the steak, the veggies, and the rice! You can actually freeze all of these items for up to three months. Freeze them separately, in airtight containers or freezer bags, and thaw in the fridge before reheating.

More Easy Weeknight Dinners

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Cajun Air Fryer Salmon Recipe

Amy — Tue, 05 Sep 2023 10:00:00 +0000

Cajun Air Fryer Salmon Recipe by A Healthy Life For Me.

Take your weeknight dinner game up a notch, with a dish that’s healthy, vibrant, and utterly mouthwatering! This Cajun Air Fryer Salmon Recipe delivers perfectly cooked, spicy salmon fillets and a side of fresh zucchini, right in your air fryer.

A Savory, Low-Carb Air Fryer Salmon Recipe!

Everyone knows that salmon is a nutritional powerhouse, but sometimes we get stuck in a cooking rut. Let’s break free, shall we? This recipe for Cajun salmon takes advantage of everyone’s favorite appliance, the air fryer, to make a crispy, perfectly cooked meal that’s healthy and tasty. This one’s a serious game-changer!

That’s right, this simple air fryer recipe will have juicy salmon, covered in Cajun spices, on your table in minutes. It’s a weeknight meal that tastes like it came from your favorite restaurant. For a low-carb side that’s flavorful and fresh, zucchini is just the thing.

Why You’ll Love This Spicy Air Fryer Salmon Recipe

There’s a lot to love here, from the healthy fats in salmon to the irresistible, tongue-tingling flavor of Cajun seasoning. Here are just a few reasons you’ll crave this easy air fryer salmon recipe:

Easy Prep: The use of the air fryer minimizes the need for oil, which makes prep easy and allows the natural flavors of the salmon and zucchini to shine.
Perfect Texture: Flaky, meaty salmon meets the crisp-tender zucchini – and it’s as awesome as it sounds.
Quick to Make: With just a handful of ingredients and a few simple steps, this is a weeknight-friendly meal, even for busy cooks.
Healthy Ingredients: You’ll get a true nutritional boost from omega-3-rich salmon, essential vitamins in zucchini, and the wholesome goodness of avocado oil.

The Ingredients You’ll Need

So what’s in this salmon dish? You only need a few basic ingredients to make this bold, zesty main course. Here’s what you’ll need:

Yellow Onion: Cut into large chunks. You could also use white or red onion if you like.
Zucchini: Sliced into half-moons.
Avocado Oil: Or another high-heat, neutral-flavored cooking oil of your choice.
Salt and Black Pepper
Salmon Filets: Skinless, cut into large even-sized cubes.
Cajun Seasoning: You can use store-bought or homemade, whichever you like.

How to Make Cajun Air Fryer Salmon with Zucchini

The steps for making this air fryer salmon recipe are short and sweet. You almost don’t need them – it’s all super intuitive. Here’s how to make it:

Season the Veggies. Start by preheating the air fryer to 400°F. Then combine the onion, zucchini, and half of the oil in a bowl, sprinkle in some salt and pepper, and transfer the mixture into the air fryer basket.
Air-Fry the Veggies. Make sure the vegetables are in an even layer, and cook them for 6-7 minutes, giving the basket a shake halfway through.

Season and Cook the Fish. Once the veggies are nicely cooked, set them aside. In the same bowl, toss the salmon with the remaining oil and Cajun seasoning. Place the seasoned salmon in the air fryer and cook for 5-6 minutes, or until it’s thoroughly cooked.
Enjoy! Now it’s time to plate up! Divide the flavorful salmon and veggies onto plates, and serve hot.

Air Fryer Salmon Recipe FAQs

Do You Put Skin Side Up or Down When Air Frying Salmon?

For this recipe, I like to use skinless salmon, but you could use skin-on salmon if you like. To get a crispy skin, you would want to cook it skin-side-down first, and then flip the pieces to cook skin-side-up. In general, you want to crisp up salmon skin, so always expose it to the heat during cooking, and rotate it as needed so it cooks evenly.

Why Does My Salmon Turn White in the Air Fryer?

If you’ve ever made salmon in the air fryer before, you might have noticed some white stuff forming on the surface during the cooking process. But don’t worry – it’s just a natural protein called albumin. Drying the salmon before coating and cooking it can prevent the albumin from seeping out during the cooking process. Still, if you see this, it’s no problem! You can wipe it off with a paper towel if you like, or leave it as-is.

How Long Should You Cook Salmon in the Air Fryer?

It takes just minutes to cook salmon in the air fryer. This air fryer salmon recipe cooks at 400°F for about six minutes, but if you’re not sure that the salmon is done, just use the “flake” test. Twist a fork gently in the thickest part of the salmon. If it flakes apart easily, it’s done. If it sticks stubbornly together, it needs another minute or two (or three). This will depend on how thick your salmon is, how cold it is, etc.

Tips for Success

These helpful tips will ensure that your cajun air fryer salmon turns out perfect. Keep them in mind, and enjoy every bite!

Pat Dry: Pat the salmon fillets dry with a paper towel before tossing them in the Cajun seasoning. This step removes excess moisture, helping the spices stick well and giving the salmon an irresistible, crispy finish.
Even Slices: When cutting the zucchini, aim for even slices, to get that ideal tenderness and a slight crunch.
Preheating: While some recipes don’t call for preheating the air fryer, I find that it gives consistent results. Plus, it takes such a short amount of time! Just a few minutes will do the trick.
Frequent Checks: Keep an eye on the cooking process. Fish cooks quickly, and air fryers can vary, so check for doneness a little early to avoid overcooking.

What to Serve with this Cajun Air Fryer Salmon Recipe

To complement the Cajun spices here, I like to serve classic Southern side dishes. Need some recipes? These would be perfect:

Cornbread: Everyone loves sunny, yellow cornbread, but this Sweet Potato Cornbread takes it over the top. The touch of healthy sweetness is perfect with this spicy air fryer salmon recipe.
Potato Salad: Creamy, tangy Red White and Blue Potato Salad is easy to make with colorful fingerling potatoes, or any potatoes you like.
Succotash: Spicy Corn Succotash is a summery side dish that goes with everything, especially zucchini and salmon!

How to Store and Reheat Leftovers

If you have leftovers, you can store them in the refrigerator for 2 – 3 days. Let the salmon and zucchini cool to room temperature (but don’t leave them out for more than one hour!) before refrigerating in airtight containers or food storage bags.

Reheat in the air fryer for just a minute or two, until heated through. Don’t overcook the dish or the salmon will be tough!

Will This Air Fryer Salmon Recipe Freeze Well?

To be honest, the textures will change a bit if you freeze and thaw the salmon and zucchini. However, it will still be totally safe to eat. Just cool the dish, and pack it into freezer-safe containers or bags. Mark with the date, freeze, and use within 1-2 months for the best quality. It’s best to thaw this in the fridge before reheating.

More Good-For-You Salmon Dinners

Cajun Air Fryer Salmon Recipe

Take your weeknight dinner game up a notch, with a dish that's healthy, vibrant, and utterly mouthwatering! This Cajun Air Fryer Salmon Recipe delivers perfectly cooked, spicy salmon fillets and a side of fresh zucchini, right in your air fryer.

Course Dinner

Cuisine American

Keyword air fryer salmon recipe, cajun salmon, easy recipe with salmon, how to cook salmon in air fryer

Prep Time 8

Cook Time 12

Total Time 20

Servings 2

Author Amy

Ingredients

½ yellow onion cut into large chunks
1 zucchini large, sliced into half moons
1 ½ teaspoon avocado oil
Pinch of sea salt and ground black pepper
10 ounces salmon filet skinless, cut into large even size cubes
1 teaspoon Cajun seasoning

Instructions

Preheat the air fryer to 400°F.
In a bowl toss together the onion, zucchini, half of the oil, salt and pepper.
Transfer into the air fryer basket. Arrange in an even layer and bake for 6-7 minutes. Shake basket halfway through.
Remove and set aside.
Place the salmon in the same bowl and toss with the remaining oil and Cajun seasoning. Transfer to the air fryer and bake for 5-6 minutes, or until cooked through.
Divide the salmon and veggies and enjoy!

Categories:

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

How to Make Iced Coffee

Amy — Tue, 29 Aug 2023 23:05:30 +0000

How to Make Iced Coffee by A Healthy Life For Me.

Whipping up a scrumptious glass of iced coffee is so easy! This simple tutorial will show you How to Make Iced Coffee using instant coffee, a jar, and your favorite add-ins. Let’s do it!

How to Make Iced Coffee, the Easy Way!

If you’re all about the perfect pick-me-up, you’ve landed in the right spot. In this quick little tutorial on how to make iced coffee, I’m spilling the beans (pun intended) on my favorite method for a nice, cold glass of irresistibly creamy, sweet iced coffee. And for those of you who like to keep things simple, yes– you can serve this coffee black, as well!

Say goodbye to those long coffee-shop lines and say hello to the art of brewing up the perfect drink in your own kitchen. My secret? Instant coffee granules and a jar. You read that right! So, grab your favorite jar and let’s make some to-die-for coffee.

Why You’ll Love This Lightning-Fast Iced Coffee

If you’re not totally sold on iced coffee made with instant coffee, just read through this list! Here are just a few of the reasons you’ll love it.

Instant Gratification: Craving that icy caffeine fix, pronto? Instant coffee granules are your best buddies. Skip the hours-long cold brew and enjoy this iced coffee, well, instantly!
Customizable: Whether you’re a cream and sugar devotee or a straight-up black coffee aficionado, instant coffee lets you tailor your glass exactly the way you like it. And if you want to drizzle in some caramel or splash in a little vanilla, I won’t be mad!
Summer Chill: Okay, I’m not going to lie – I drink this all year round. But it’s especially welcome when the sun is scorching.
Economical Option: If you don’t even want to think about your monthly coffee tab, you should know that this homemade version is so budget-friendly, and just as yummy.

What Is the Correct Way to Make Iced Coffee?

Okay, so I have tried just about every way under the sun to make iced coffee. I’ve done the twelve-hour cold brews, the hot coffee cooled down and poured over iced, the iced coffee concentrate that you dilute with water, and just straight up iced coffee from the refrigerated section at the store. But I’m here to say that this one is my absolute favorite. It’s so easy, and so convenient, and the flavor is perfect.

That said, what is the correct way to make iced coffee? It depends on what you like. Some people will enjoy cold-brew more, others like plain brewed coffee that’s been chilled… and I bet a lot of you will love this, once you try it!

The Ingredients You’ll Need

So what will you need for this method of making iced coffee? Just a couple of things, and you can customize every ingredient. Here’s the list:

Water: A little bit of warm water, for dissolving the instant coffee.
Coffee: Choose your favorite instant coffee granules. I usually go for brands that use only coffee beans, with no additives.
Sweetener: Use any sweetener you like. Maple syrup works beautifully! Sugar will work, as well – and yes, it will dissolve just fine.
Ice: About a cup, more or less, per serving.
Milk: I use nut milk to keep this recipe vegan. Dairy milk would also be fine.

What Is Instant Coffee Made Of?

Instant coffee is made from brewed coffee, essentially. The brewed coffee is usually concentrated, and then dried, leaving behind dry coffee crystals or granules. There are different methods of drying the coffee, with the main two being freeze-drying or spray-drying. You can think of instant coffee as dry coffee extract.

How to Make Iced Coffee

Once you have rounded up your ingredients, making this iced coffee is unbelievably simple. Just combine the water, coffee, and sugar in a jar, and shake it until everything is dissolved and foamy. From there, pour it over ice, and add milk to your taste. And there you have it – the perfect quick glass!

Tips and Tricks

There are endless ways to play with the flavors here, but I can’t resist sharing a few of my favorites. Enjoy!

Mocha: Use your favorite organic chocolate syrup to add a little mocha magic to your iced coffee. Most chocolate syrups are sweet, so you will probably want to dial back the sweetener if you do this.
Pumpkin Spice: Shake a little pumpkin pie spice into the jar, for a sweetly-spiced drink you’ll crave.
Add Whip: Rinse the jar and shake a little bit of heavy cream for a minute, to create a luxurious dollop of whipped cream for your coffee.

What to Serve with Iced Coffee

In hot weather, I serve this with everything – breakfast, lunch, snacks, desserts… it’s so versatile. It’s particularly good with brunch dishes, though. Take these, for example:

Avocado Toast with Egg: I could eat this every day. It’s full of savory flavor and healthy fat, and it’s so simple to whip up. This Avocado Toast with Egg will become a staple in your breakfast and brunch menu, guaranteed.
Italian Almond Cake: Cake for breakfast? Naturally! When it’s this Italian Almond Pear Cake, it’s the most scrumptious way to wake up in the morning. Add some iced coffee, and you’ll be in heaven.
Baked Eggs: I don’t always want to stand over a skillet in the morning, but I do love my eggs. So these Baked Egg Ricotta Thyme Cups are a great way to get that protein without the hassle. Plus, they taste divine!

Can I Make This Ahead?

Sure! You can easily shake up the coffee, sugar, and water, and then store the jar in your fridge for later. When you’re ready, just pour it over ice and add the milk.

Can I Freeze Iced Coffee?

Definitely! Pour the iced coffee mixture into ice cube trays, and freeze it for later. You can then pop them into a glass with milk, and let them melt a bit, or you can put them in your blender with milk and make a homemade frappe. Yum.

How to Make Iced Coffee

Whipping up a scrumptious glass of iced coffee is so easy! This simple tutorial will show you How to Make Iced Coffee using instant coffee, a jar, and your favorite add-ins. Let’s do it!

Course Drinks

Cuisine American

Keyword homemade iced coffee, how to make iced coffee, how to make iced coffee at home, instant coffee recipes

Prep Time 5

Total Time 5

Servings 1

Author Amy

Ingredients

3 tablespoons warm water
2 teaspoons instant coffee granules
1 teaspoon maple syrup or granulated sugar
1 cup ice or as needed
6 ounces of cold nut milk

Instructions

In a jar combine warm water, instant coffee, and sugar. Seal and shake until foamy.
Pour into a glass full of ice. Add milk and adjust to your taste.

Notes

Mocha: Use your favorite organic chocolate syrup to add a little mocha magic to your iced coffee. Most chocolate syrups are sweet, so you will probably want to dial back the sweetener if you do this.

Pumpkin Spice: Shake a little pumpkin pie spice into the jar, for a sweetly-spiced drink you’ll crave.

Add Whip: Rinse the jar and shake a little bit of heavy cream for a minute, to create a luxurious dollop of whipped cream for your coffee.

More Delicious Beverages

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Easy Baked Cod Recipe

Amy — Tue, 15 Aug 2023 10:00:00 +0000

Easy Baked Cod Recipe by A Healthy Life For Me.

You’ll crave the light, fresh flavors of this easy Baked Cod Recipe. With its simple prep, perfect texture, and zingy flavor, it’s sure to become a regular in your menu rotation.

Easy Baked Cod with Lemon, Garlic, and Capers

I love baking fish – it’s such an easy way to cook up a seafood dinner without any muss or fuss. This recipe for cod filets is bursting with flavor from the lemon, garlic, butter, and capers. It’s the perfect dinner for a busy weeknight, but fancy enough for a special occasion.

If you are looking for doable, family-friendy ways to cook with fish, this recipe is for you. Even picky eaters will enjoy this one, and it goes with everything! Let’s dive in (see what I did there?).

Why You’ll Love This Wholesome Baked Cod Recipe

This easy baked cod recipe has so much to offer! Here are just a few things to love about it:

Practically Effortless: With minimal prep work, you can whip up a scrumptious meal in no time. Perfect for those school nights or late evenings when you don’t want takeout, but you do need a savory meal, fast!
Refreshing: The combination of lemon juice, garlic, Italian herbs, and capers gives mild-but-meaty cod filets the perfect amount of zing and complexity.
Healthy and Wholesome: Cod is a lean source of protein and other nutrients – such a great choice for a nourishing meal. Baking the fish instead of frying keeps it light.

Ingredients

To make this dish, you’ll only need a handful of simple ingredients. Each one is a powerhouse of flavor!

Butter: Unsalted butter – some melted, and more for prepping the fish.
Lemon Juice: Freshly-squeezed is best, but bottled is fine, too.
Garlic: Fresh garlic, minced.
Herbs: I use dried Italian herbs, but you can substitute other herbs if you prefer.
Salt
Red Pepper Flakes: For a touch of heat. You can omit these if you like.
Capers: Capers are briny and perfect with seafood – you can usually find them stocked next to the olives and pickles in the grocery store.
Cod Filets: About one inch thick.
Paprika: Sweet paprika is my go-to.

How to Make This Easy Baked Cod Recipe

So what are the steps for making this baked cod recipe? They’re so easy, you guys. It’s basically season, bake, and enjoy!

Get Ready to Bake. Preheat your oven to 425°F, and rub a baking dish lightly with some unsalted butter so the fish doesn’t stick.
Make the Seasoning Mixture. Whisk the melted butter, lemon juice, garlic, and seasonings (except paprika) together in a small bowl. Stir in the capers.
Arrange the Fish in the Dish, and Coat with the Seasoning. Place your cod filets in the baking dish, in a single layer. Pour the butter-caper mixture over, coating the fillets evenly. Then sprinkle paprika over the top.

Bake! Bake the seasoned cod uncovered until done – you’ll know it’s ready when it’s fully opaque and flakes easily with a fork.
Enjoy. Serve the baked cod with your favorite side dishes and garnishes.

Do You Bake Cod Covered or Uncovered?

For this recipe, we bake the cod uncovered. This allows the fish to cook evenly and develop a slightly golden color on top. Other recipes might call for covering the dish part or all of the cooking time, so that you basically steam it. There are a lot of great ways to cook fish – this one is extra-simple because you don’t need to cover it at all.

What Temperature Should Cod Be Baked At?

The recommended baking temperature for this dish is 425°F, or 220°C. This high temperature ensures that the fish cooks through while still keeping it moist and flavorful. It also helps develop some appetizing color and really get the seasonings cooking in the melted butter, for extra flavor. However, in other recipes, you might see different temperatures for different results.

Recipe Notes

There are a few more tips for making this easy baked cod recipe that I’d like to share here – just helpful hints that can make your dinner even better. Be sure to look these over before you start cooking!

Cooking Time: The cooking time may vary depending on the thickness of your fish filets and your oven, but it should take about 15 minutes. You can also use a meat thermometer to check for doneness. Fish is done at about 145ºF.
Adjust the Heat: If you prefer a milder taste, you can reduce the amount of red pepper flakes or omit them altogether. For a spicier dish, try sprinkling in some minced jalapeno.
Fresh Herbs: For an even more vibrant, fresh flavor, you can’t go wrong with fresh herbs. Try adding a sprinkle of fresh chopped parsley, basil, or dill before serving.

Side Dish Ideas

You can pair your baked cod with just about any side dish. Fresh veggies, wholesome carbs, whatever you like! These tasty side dish recipes are a great place to start.

Roasted Vegetables: A sheet pan of roasted veggies is always a good idea – easy and delicious. If you want something a little more complex, try this restaurant-worthy recipe for Roasted Vegetables with Broccoli Puree.
Quinoa Salad: Quinoa is a powerhouse of healthy protein, but eats like a cozy grain. This Lemon Quinoa Salad will fill you up and nourish your body right.
Cornbread: Cornbread is a sunny, satisfying side dish, especially when made with sweet potatoes! Sweet Potato Cornbread is irresistible and makes a meal feel extra-special.

How to Store and Reheat Leftover Fish

If you have any leftovers, you can store them in an airtight container or zip-top bag in the refrigerator for up to 2-3 days. To reheat, gently warm the filets in the oven at 350ºF, or heat it in a covered skillet over low heat. Don’t overcook it though, or the fish will be tough.

Can I Freeze This?

Yes, this baked cod recipe freezes well! Just let the cooked cod filets cool completely before transferring them to a freezer-safe container or bag. Mark with the date, and freeze for up to two months. Thaw it in the refrigerator overnight, and then reheat it gently as directed above.

Easy Baked Cod Recipe

You’ll crave the light, fresh flavors of this easy Baked Cod Recipe. With its simple prep, perfect texture, and zingy flavor, it’s sure to become a regular in your menu rotation.

Course Dinner

Cuisine American

Keyword baked cod recipe, codfish recipes baked, healthy cod recipes, how to bake cod

Prep Time 10

Cook Time 25

Total Time 35

Servings 4

Ingredients

2 tablespoons unsalted butter melted + more for prepping baking dish
1 tablespoon freshly squeezed lemon juice
1 garlic clove minced
1 teaspoon dried Italian Herb mix
1 teaspoon kosher salt
½ teaspoon red pepper flakes
2 tablespoons capers drained
4 cod filets about 6 oz each 1 inch thick
½ teaspoon paprika

Instructions

Preheat your oven to 425°F.
Lightly rub the baking dish with unsalted butter.
In a small bowl, whisk together the butter, lemon juice, minced garlic, salt, Italian herb mix and red pepper flakes. Stir in the capers.
Place the cod filets in the baking dish. Pour the butter mixture on top. Use a brush if needed to evenly distribute the thick sauce on top of the filets. Sprinkle them with paprika.
Bake, uncovered, until the fish is fully cooked, opaque, and flakes easily with a fork. Depending on the thickness of your fish filets and your oven, this should take about 15 minutes.

Notes

Cooking Time: The cooking time may vary depending on the thickness of your fish fillets and your oven, but it should take about 15 minutes. You can also use a meat thermometer to check for doneness. Fish is done at about 145ºF.
Adjust the Heat: If you prefer a milder taste, you can reduce the amount of red pepper flakes or omit them altogether. For a spicier dish, try sprinkling in some minced jalapeno.
Fresh Herbs: For an even more vibrant, fresh flavor, you can’t go wrong with fresh herbs. Try adding a sprinkle of fresh chopped parsley, basil, or dill before serving.
Storing and Reheating: If you have any leftovers, you can store them in an airtight container or zip-top bag in the refrigerator for up to 2-3 days. To reheat, gently warm the fillets in the oven at 350ºF, or heat it in a covered skillet over low heat. Don’t overcook it though, or the fish will be tough.
Freezing: To freeze, let the cooked cod fillets cool completely before transferring them to a freezer-safe container or bag. Mark with the date, and freeze for up to two months. Thaw it in the refrigerator overnight, and then reheat it gently as directed above.

More Easy Seafood Recipes

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Chicken on a Stick

Amy — Tue, 08 Aug 2023 10:00:00 +0000

Chicken on a Stick by A Healthy Life For Me.

Perfect for a summery, fresh dinner or party appetizer, this tempting and juicy Chicken on a Stick is sure to be a hit. You’ll adore the zesty, garlic-and-herb marinade!

Easy Chicken on a Stick: Juicy, Mouthwatering Delight!

There’s something irresistibly delicious about food on a stick, and this easy chicken recipe is no exception! With a bold, flavorful marinade that features red wine, honey, herbs, and garlic, it’s incredibly flavorful. Tossing it onto the grill adds beautiful char and makes it juicy!

I like to serve this for a savory dinner meal, but you could definitely use it as an appetizer, as well. In fact, no matter how you serve it, it’s guaranteed to disappear, quick! You may want to make an extra batch, because people will definitely want seconds.

What You’ll Love About This Chicken on a Stick Recipe

This one’s a winner for so many reasons. Here are just a few:

Ultra-Tasty: Grilled chicken is yummy even with just salt and pepper, but when you give it some time in a mouthwatering marinade, it becomes infused with an explosion of flavors.
Perfect Texture: Boneless, skinless chicken breasts can sometimes be dry, but this recipe delivers meat stays moist and tender, with some gorgeous, smoky char.
Easy and Quick: With a short marinade and lightning-fast grilling time, you can whip up this chicken on a stick with no hassle and minimal time investment.

The Ingredients

This list is short, simple, and to the point. Here’s what you’ll need to make the best, easiest chicken on a stick:

Chicken: Boneless, skinless chicken breasts, cut into 1-inch cubes.
Olive Oil: Extra virgin olive oil, some for the marinade plus more for grilling.
Vinegar: I like red wine vinegar in this dish.
Honey: Or maple syrup, brown sugar, etc.
Garlic: Minced, fresh garlic.
Herbs: Oregano and thyme, both dried.
Salt and Pepper

How to Make Chicken on a Stick

So how do you make this dish? It’s so easy. These are the steps you’ll need to follow:

Marinate the Chicken. In a large bowl, whisk together the olive oil, red wine vinegar, honey, garlic, herbs, salt, and pepper. Place the cubed chicken in the bowl, and coat with the marinade. Then cover and chill for at least 30 minutes.

Soak the Skewers. Metal skewers don’t need to be soaked, but wooden ones do. If you’re using wooden skewers, get them soaking for at least 20 minutes before you want to grill.
Cook the Chicken. Heat your grill to medium-high, and oil the grates. Shake the excess marinade from each chunk of chicken and thread them onto skewers. Grill for 8 – 10 minutes on each side, until done through.
Enjoy! Place the cooked chicken skewers on a platter, and serve them with your favorite garnishes and sides.

What Temperature Do You Grill Chicken Skewers?

You should grill these at about 375°F, which is fairly easy if you can adjust the temperature on your grill. For those using a charcoal grill, it’s a bit more involved. In general, when your coals are covered with about ⅔ white ash, you can scoot them to one side (the direct-heat side, which is hot – around 400 – 500 degrees) and cook over the other side (the indirect-heat side, which is closer to 300 – 400 degrees). Consult your grill’s manufacturer instructions for more info.

Helpful Tips

I know you’re going to love the simplicity and zesty taste of this easy chicken recipe. These helpful tips will make it even more pleasant and quick to make:

Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.

What Do You Eat with Chicken on a Stick?

Chicken on a Stick is a very versatile dish, and you can pair it with just about any side dish. I like to keep things more or less “Mediterranean,” but you could be creative and use all kinds of dishes for a fun fusion menu. Here are just a few recipes to try:

Fresh Salad: Accompany the skewers with a refreshing Tomato Burrata Salad featuring creamy burrata cheese, cherry tomatoes, and fresh herbs.
Grilled Veggies: A medley of colorful grilled veggies is simple and perfect alongside this grilled chicken, and hey – if you’re heating up the grill anyway, why not? This Grilled Vegetable Plate will hit all the right notes.
Fresh Fruit: Everyone loves fresh, sweet fruit, and it makes a wonderful side or appetizer as well. Apricots with Goat Cheese and Almond are an elevated fruit dish that’s surprisingly easy to create, and bursting with flavor.

Storing and Reheating Chicken on a Stick

If you have any leftovers (which isn’t exactly likely – these are irresistible, I’m telling you!), take the chicken off of the skewers and store them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, just until heated through.

Can I Freeze This?

Absolutely! Grilled chicken freezes well and doesn’t have to be reheated – you can just thaw it out in the refrigerator, and serve it cold. For the best results, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving (and/or reheating).

Chicken on a Stick

Perfect for a summery, fresh dinner or a quick party appetizer, this tempting and juicy Chicken on a Stick is sure to be a hit. You’ll adore the zesty, garlic-and-herb marinade.

Course Dinner

Cuisine American

Keyword chicken on a stick, chicken skewers, grilled chicken skewers

Prep Time 30

Cook Time 30

Total Time 1

Servings 4

Ingredients

1 pound boneless skinless chicken breasts cut into evenly sized 1-inch cubes
3 tablespoons extra virgin olive oil plus more for grilling
2 tablespoons red wine vinegar
2 teaspoons honey
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons dried thyme
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

In a large bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
Add the chicken and toss so that chicken is evenly coated. Cover and place in the fridge to marinate for 30 minutes.
If using wooden skewers, submerge them and let them soak in water for at least 20 minutes.
Preheat the grill to medium-high heat (about 375°F). Brush or spray the grill grates with oil.
Remove the chicken from the marinade and shake off the excess marinade.
Thread the chicken onto the skewers through the meatiest part.
Place chicken on the prepared grill and cook for 8-10 minutes.
Flip and cook for an additional 8-10 minutes or until chicken internal temperature reaches 165°.
Transfer the cooked skewers to a platter and serve with lemon wedges and your favorite side of veggies.

Notes

Even Cooking: To make sure the chicken pieces cook evenly without underdone and overdone pieces, make sure to cut the chicken cubes into uniform sizes.
Tweak the Flavors: If you prefer a sweeter marinade, you can definitely increase the honey amount or add a splash of maple syrup. Other great additions would include spicy ingredients like sriracha or crushed red pepper flakes, or vinegar replacements like lime juice or lemon juice.
Metal Skewers: If you’re using metal skewers instead of wooden ones, be cautious – they get very hot during grilling!
Chicken Thighs: Chicken thighs will also work in this recipe, although they can be trickier to cut evenly.
Storing and Reheating: To store, take the chicken off of the skewers and place them in an airtight container in the refrigerator. The chicken should stay fresh for up to 3 days. Serve cold, or reheat in a covered skillet over low heat, until just heated through.
Freezing: To freeze, cool the chicken down and then package it in zip-top bags or freezer containers for up to three months. Thaw before serving or reheating.

More Flavorful Chicken Recipes

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Soba Noodle Salad with Shrimp

Amy — Tue, 25 Jul 2023 15:24:01 +0000

Soba Noodle Salad with Shrimp by A Healthy Life For Me.

For a quick, healthy meal that will wake up your mouth and leave you satisfied, you’ve got to try these Soba Noodle Salad with Shrimp. Succulent shrimp, fresh green beans, tender noodles, and a savory dressing are sure to please.

A Refreshing Soba Noodle Salad with Shrimp!

This dish, you guys. I seriously love it. Asian food is always so good, but for many of us, making it at home seems a little intimidating. But if you’d like to make restaurant-worthy soba noodles in your own kitchen, then this easy recipe is for you!

Plus, soba noodle salad with shrimp is a winner for both taste and convenience. You only need about twenty minutes to pull it together, including the five minutes of prep. Say goodbye to takeout – this might be even faster, and it’s definitely healthier.

Why You’ll Love These Fresh, Healthy Soba Noodles

There’s so much to love about this recipe! Here’s why you’ll adore these savory noodles with shrimp:

Quick and Easy: This recipe is perfect for those busy weeknights when you want a satisfying meal without spending hours in the kitchen. You can have this delicious dish ready in under 30 minutes.
Nutritious and Balanced: Soba noodles are a healthier alternative to wheat-based pasta – they are lower in calories and contain more fiber, vitamins, and minerals. They’re also gluten-free.
Bold and Flavorful: With scallions, shrimp, roasted sesame seeds, ginger, lime, maple syrup, and more, this is one mouthwatering dish.

Ingredients

To make this colorful, flavorful recipe, you will need to gather up these ingredients. (Be sure to check out the recipe card at the bottom of this post for ingredient amounts and complete instructions.)

For the Soba Noodle Salad

Shrimp: Large, cooked shrimp, deveined and tails removed. I buy these frozen, and thaw them in the fridge.
Soba Noodles: Dried, gluten-free soba noodles.
Green Beans: Trimmed and cut into bite-sized pieces.
Carrot: Peel and grate up a carrot, or you can buy pre-grated carrots.
Scallions: The white parts only, minced.
Roasted Sesame Seeds: I like black roasted sesame seeds.
Salt and Pepper

For Sesame Ginger Soy Sauce

Lime Juice: Lemon juice would also work, or rice wine vinegar.
Soy Sauce: Low sodium soy sauce, or tamari, or coconut aminos.
Maple Syrup: Pure maple syrup is my favorite sweetener here, or you could use brown sugar or honey.
Ginger: Fresh, grated ginger.
Sesame Oil
Chili Paste: This is optional, but nice for adding a spicy kick.

Are Soba Noodles Healthier Than Pasta?

Yes, soba noodles are often considered part of a healthy diet, and they do have some added health benefits compared to wheat pasta. Made from buckwheat flour, soba noodles are rich in fiber, and deliver lots of beneficial nutrients like manganese, thiamine, and magnesium. Soba noodles also have a lower glycemic index, which means they’re less likely to spike your blood sugar than other noodles. And, of course, since they are made from buckwheat instead of wheat, these noodles are gluten-free, which is great for people with gluten sensitivities or celiac disease.

How to Make Soba Noodle Salad with Shrimp

This is such a quick and easy recipe! Even if you aren’t an experienced cook, you can make this dish with no hassle. Here’s how.

Cook the Noodles and Green Beans. First, bring a large pot of salted water to boil. Once it boils, drop in the soba noodles and let them cook according to the package instructions. For the final 2 minutes of cooking, add the green beans to the pot, so that they cook along with the noodles.
Drain and Rinse. Use a colander or sieve to drain the noodles and green beans, and rinse with cool water.
Make the Sauce. Take a medium-sized bowl, and whisk together the lime juice, soy sauce, maple syrup, ginger, sesame oil, and chili paste (together).

Finish the Dish. Add the soba noodles and green beans to the bowl with the sauce, along with the shrimp, grated carrot, scallions, and sesame seeds. Toss well to coat.
Enjoy! Taste the dish, and season it with salt before serving.

Helpful Tips

For the best soba noodle salad, follow these helpful tips for success. Read on, and happy cooking!

Added Veggies: For extra flavor, you can add vegetables like bell peppers, snap peas, or mushrooms while cooking the noodles.
Perfect Balance: Adjust the sweetness and saltiness of the dish by adjusting the amount of maple and soy sauce to suit your taste preferences.
Cooking the Noodles: Be careful not to overcook the soba noodles, as they can become mushy if overdone. Follow the package instructions for the perfect texture.
Hot or Cold: I like to serve this dish cold, but you can also heat it up in a skillet for a minute or two for a hot dish. Be sure not to overcook it, or the shrimp will become tough and the other ingredients will be too soft.

Serving Suggestions

I think soba noodles are fantastic as a main course, but they also make a great side dish for a larger meal. Wondering what to serve with this dish? Here are some ideas:

Additional Veggies: Try adding a savory vegetable side, like Roasted Bok Choy, to round out your meal.
Stir-Fry: If you’re using the soba noodles and shrimp as a side, then this Paleo Chicken Stir Fry would make a fabulous main course.
Pumpkin Soup: This ultra-creamy, ultra-flavorful Immune Boosting Pumpkin Ginger Coconut Soup is a great match for soba noodles with shrimp!

Storing the Leftovers

To store leftovers (if you are lucky enough to have some!), you can store them for one or two days in your refrigerator. Keep the dish in an airtight container or zip-top bag, so the noodles and shrimp stay as fresh as possible.

Serve cold, or heat the dish up, whichever you like. To reheat, place the noodles and shrimp in a covered skillet over low heat until warmed through. Don’t overheat, or the shrimp will be tough!

Can I Freeze Soba Noodle Salad?

While it’s possible to freeze this dish, I don’t recommend it. Freezing can cause the noodles to become mushy upon thawing, and the shrimp may lose some of its tenderness. However, if you do decide to freeze it, use a freezer-safe container, and thaw the dish out in the fridge before serving.

Soba Noodle Salad with Shrimp

For a quick, healthy meal that will wake up your mouth and leave you satisfied, you’ve got to try these Soba Noodle Salad with Shrimp. Succulent shrimp, fresh green beans, tender noodles, and a savory dressing are sure to please.

Course Dinner, Lunch

Cuisine American, Asian

Keyword best shrimp recipes, shrimp and noodles, soba noodle salad, soba noodles

Prep Time 5

Cook Time 15

Total Time 20

Servings 4

Author Amy

Ingredients

8 oz Shrimp cooked large with cleaned with tails removed (you can buy in the frozen section and thaw)
8 ounces gluten free soba noodles
2 cups green beans trimmed and cut into bite size pieces
1 medium carrot peeled and grated (or you can buy pre-grated carrots)
½ cup scallions white parts minced
2 tablespoons black roasted sesame seeds
Kosher salt and ground black pepper to taste

Sesame Ginger Soy Dressing

2 tablespoons lime juice
2 tablespoons low sodium soy sauce
1 tablespoon maple syrup
1 tablespoon grated ginger
1 tablespoon sesame oil
½ tablespoon chili paste optional

Instructions

Bring a large pot of salted water to boil and add soba noodles. Cook according to package instructions adding the green beans 2 minutes before the end of cooking time.
Drain noodles and green beans in a strainer and rinse with cold water to stop the cooking process.
In the bottom of a medium bowl, whisk together the vinaigrette: lime juice, soy sauce, maple syrup, ginger, sesame oil, and chili paste if using
Add the soba noodles and green beans to the bowl with the vinaigrette along with the cooked shrimp, grated carrot, scallions, and black roasted sesame seeds.
Toss well to coat and season with salt and pepper to taste before serving.

Notes

Added Veggies: For extra flavor, you can add vegetables like bell peppers, snap peas, or mushrooms while cooking the noodles.
Perfect Balance: Adjust the sweetness and saltiness of the dish by adjusting the amount of maple and soy sauce to suit your taste preferences.
Cooking the Noodles: Be careful not to overcook the soba noodles, as they can become mushy if overdone. Follow the package instructions for the perfect texture.
Hot or Cold: I like to serve this dish cold, but you can also heat it up in a skillet for a minute or two for a hot dish. Be sure not to overcook it, or the shrimp will become tough and the other ingredients will be too soft.
Storing: To store leftovers (if you are lucky enough to have some!), you can store them for one or two days in your refrigerator. Keep the dish in an airtight container or zip-top bag, so the noodles and shrimp stay as fresh as possible.

More Easy Shrimp Recipes

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Bison Meatballs

Amy — Tue, 27 Jun 2023 10:00:00 +0000

Bison Meatballs by A Healthy Life For Me.

Easy Bison Meatballs are sure to become a regular dinner in your menu plan! These are incredibly easy to whip up, and have a wonderful savory flavor and tender texture. Say hello to your new favorite meatball recipe.

An Easy Way to Use Ground Bison!

Are you interested in cooking with ground bison? This wholesome red meat is becoming more and more widely available in the U.S., and it’s so tasty and easy to work with. I totally recommend trying ground bison in your favorite recipes. This easy meatball recipe is one of our favorites, and if you make it, I’m sure you’ll see why!

I like to serve my meatballs with Rao’s marinara sauce. It’s a natural pair – tender, moist, flavorful meatballs and savory marinara? Um, yeah. Count me in! Add some salad and pasta, and dinner is done. Plus, thanks to using sweet potato instead of breadcrumbs and milk, this recipe is paleo, Whole30, dairy-free, and gluten-free!

Why You’ll Love These Ground Bison Meatballs

They Are Simple to Make! You only need some basic ingredients and a few minutes of your time to make bison meatballs. This is a totally un-fussy recipe, perfect for busy weeknights.
Bison Is a Healthy Protein. Protein is important for healthy muscles, bones, hormone production, and more. Bison is a great choice for getting some protein in your diet – it’s lean, flavorful, and high in iron.
Meatballs Are Versatile. Meatballs work beautifully with marinara, rice, salad, or whatever else you want to pair them with. Dunk them into sauce, throw them into a sandwich, you can’t go wrong!

Recipe Ingredients

While some meatball recipes include a whole laundry list of ingredients, this one is actually very simple. You won’t need to gather an armload of ingredients to make this – just a few basics:

Bison: Ground bison is the number-one ingredient here. You may be able to find this locally, but if not, you can also order it online.
Garlic: One clove, minced. Feel free to add an extra clove if you like things extra garlicky! If you like, you could substitute garlic powder instead.
Onion: One small yellow onion, peeled and grated. Once you grate the onion, place it on a paper towel or a clean kitchen towel, and squeeze it out so that it’s dry instead of watery.
Sweet Potato: Peel the sweet potato, and grate it as well.
Parsley: Chopped fresh parsley. Dried parsley will also work, if you prefer.
Egg: A beaten egg helps bind the mixture together.
Tomato Paste: Be sure to use tomato paste, not tomato sauce – tomato sauce is much more liquidy and won’t add the right flavor.
Red Pepper Flakes: For just a little heat. We love this addition, but you can leave it out if you don’t want that touch of spiciness.
Sea Salt: Or whatever salt you like.

How Does Bison Taste?

In general, you can expect a definite “red meat” taste when you eat bison. It is high in iron, which gives it a definite “earthy” flavor like your favorite beef or venison. However, it’s also known for its light taste. It is much less “gamey” than meats like venison, and lots of people think it is even milder and sweeter than beef, especially grass-fed beef. If you want to include red meat in your diet, but you don’t like an overly strong taste, try bison!

Is Bison Better Than Ground Beef?

Bison and beef can both be good, healthy options. They both have great protein, iron, and micronutrient profiles. So why choose bison? For one thing, using bison instead of beef now and then adds variety to your diet. Bison is also…

Leaner. Bison is less fatty than beef in general, which makes it a lower-calorie option (good for those who are watching their calories). However, it’s still known for its flavor and tenderness, even though it is lean. Win-win!
Grass-fed. For the most part, bison is grass-fed, so if you are looking to add more grass-fed meat to your diet, this is one way to do that!
Omega-3s: Balancing the number of Omega-6 fatty acids and Omega-3 fatty acids is important, and most beef is higher in Omega-6s. You can grab some extra Omega-3s (compared to beef) by using bison now and then.
Fewer Antibiotics and Hormones: Beef cattle are often given antibiotics and hormones to keep them from disease and promote growth. Bison is usually free from antibiotics and hormones, so if that’s something you’re looking for, check it out!

How to Make Bison Meatballs

Okay, let’s get into the cooking process. It’s actually really easy! Especially since these meatballs are baked. You will not have to stand over a frying pan turning them – just let the oven do the work.

Get Ready to Bake. First of all, set your oven to preheat to 375°F. That way, when the meatballs are ready, they can go straight into the hot oven. Then line your baking sheet with parchment paper for easy cleanup (this is optional, of course).
Make the Meatball Mixture. Next, place all of the ingredients except marinara in a mixing bowl: ground bison, garlic, onion, sweet potato, parsley, egg, bread crumbs, hot sauce, ground black pepper, and a pinch of salt. Mix with your hands (or a spoon, if you prefer) until evenly blended. But don’t overmix, or the meatballs will be tough.

Form the Meatballs. Working with a couple of tablespoons at a time, roll the meatball mixture into 2-inch balls, and place them on the baking sheet about an inch apart.
Bake! Place the baking sheet in the oven, and bake the bison meatballs for 15 minutes or until done through (see the Tips section for more on doneness).

Enjoy! Serve the meatballs with your favorite marinara sauce, or other dishes and sides.

Tips for Success

I have quite a few tips here for making really good bison meatballs, so be sure to check them out! These will help make your dinner that much more delicious.

Doneness: It’s important to make sure your bison meatballs are cooked through without overcooking them. The easiest way to do that? A meat thermometer! The internal temperature of the meatballs should be about 160 – 165°F.
Use Cold Bison and Wet Hands: Forming meatballs can be a little tricky. Two things that make it easier? Using cold meat right out of the fridge, and wetting your hands with water to prevent sticking.
Grating the Veggies: You might be tempted to just finely chop the onion and sweet potato instead of grating them, but grating really is better. Grated onion and sweet potato almost dissolve in the meatball mixture, flavoring the meat and adding tenderness. Chopped veggies, even if they are fine, will create a more chunky texture.
Form the Meatballs Gently: Any time you are working with ground meat, including ground bison, handle it gently and don’t pack the meatballs tightly or overwork the mixture. Tightly packed or overworked meatballs tend to be tough, while loosely-rolled, gently-mixed meatballs are more tender.
Make-Ahead (Fridge): While you can find storing and freezing guidelines for cooked meatballs below, it’s great to know that these can also be stored or frozen uncooked, if you just want to do some quick prep and then cook them at a later date. To store in the refrigerator, form the meatballs and then place them in an airtight container in the fridge for up to two days.
Make-Ahead (Freezer): To freeze uncooked bison meatballs, place the formed meatballs in the freezer on a clean cookie sheet, not couching until frozen solid. Then package them in freezer bags to freeze for up to three months.

Serving Suggestions

Bison meatballs can be served in so many ways! Pile them onto hoagie rolls, pack them into a bento box for lunch, or just serve your meatballs and sauce over pasta. Yum. These side dishes also go well with bison meatballs:

Orzo Salad: If you make the meatballs without sauce, add them to this Wild Rice Orzo Cranberry Salad – what a combination! It makes a really great lunch or light dinner, packed with nutrition but not too rich.
Brussels Sprouts: We can’t get enough of these Simple Spicy Roasted Brussels Sprouts! They are easy to make, and have the perfect amount of caramelization, crisp-tender texture, and heat.
Sweet Potatoes: Sweet potatoes are so flavorful naturally that you can simply bake them and serve with a little butter (or not) and they’ll be delicious. But if you want to go all-out, this recipe for Mashed Sweet Potato with Bourbon Glaze is one dish that will have you craving more!

How to Store and Reheat Bison Meatballs

You can store bison meatballs in the refrigerator for 3 – 4 days, sealed in an airtight container or food storage bag. Be sure to cool the meatballs down before you store them, for best results. You don’t need to (and shouldn’t) leave them out much longer than one hour, but do let them cool a bit before you package and store.

To reheat these meatballs, I like to place them in a covered saucepan or skillet and reheat on low to medium heat. If they seem dry, add a splash of broth or water. This will help keep them moist.

Can I Freeze These?

Yes, you can freeze bison meatballs for longer storage! In fact, you may want to make a double-batch of these so that you can freeze half for another meal later in the month. To freeze them successfully, cool the meatballs down, and then pack them into a freezer container or freezer bag. Mark with the date, and freeze for up to 3 months.

If you want to freeze the meatballs so that they’re easier to take out and thaw a few at a time, try flash-freezing them first. Place the meatballs on a cookie sheet or plate, and freeze until frozen solid. Then place the frozen meatballs in your container or freezer bag. They will stay more or less separate this way, instead of freezing in one big clump!

Bison Meatballs

Course Dinner

Cuisine American

Keyword bison meatballs, ground bison, ground bison recipes, meatballs healthy recipe

Prep Time 8

Cook Time 23

Total Time 31

Servings 4

Author Amy

Ingredients

1 pound ground bison
1 garlic clove minced
1 small yellow onion cooked then peeled and grated 1/3 cup, place onion in a paper towel and gently squeeze to remove excess fluid.
1 small sweet potato COOKED, peeled and grated about 3/4 cup (directions for cooking below)
2-3 tablespoon parsley chopped
1 egg
1/3 cup gluten free panko breadcrumbs
1 tablespoon hot sauce
1/2 teaspoon ground black pepper
1 teaspoon of sea salt
RAO marinara or another sugar free marinara sauce

Instructions

Preheat oven to 375°F.
Line baking sheet with parchment paper.
Place all ingredients in a bowl and blend evenly, using your hands.
Form into 2” balls and place 1” to 1 1/2” apart on a baking sheet.
Bake for 15 minutes.
Serve with marinara sauce.

How to cook sweet potato

Wash, pat dry and pierce sweet potato with fork all over.
Place sweet potato on microwave safe plate and microwave for 5 minutes. Turning halfway through.
Your sweet potato should be for tender, if not cook an additional 30 seconds.
Peel potato and mash or grate for meatballs

Notes

Doneness: It’s important to make sure your bison meatballs are cooked through without overcooking them. The easiest way to do that? A meat thermometer! The internal temperature of the meatballs should be about 160 – 165°F.

Use Cold Bison and Wet Hands: Forming meatballs can be a little tricky. Two things that make it easier? Using cold meat right out of the fridge, and wetting your hands with water to prevent sticking.

Grating the Veggies: You might be tempted to just finely chop the onion and sweet potato instead of grating them, but grating really is better. Grated onion and sweet potato almost dissolve in the meatball mixture, flavoring the meat and adding tenderness. Chopped veggies, even if they are fine, will create a more chunky texture.

Form the Meatballs Gently: Any time you are working with ground meat, including ground bison, handle it gently and don’t pack the meatballs tightly or overwork the mixture. Tightly packed or overworked meatballs tend to be tough, while loosely-rolled, gently-mixed meatballs are more tender.

Make-Ahead (Fridge): While you can find storing and freezing guidelines for cooked meatballs below, it’s great to know that these can also be stored or frozen uncooked, if you just want to do some quick prep and then cook them at a later date. To store in the refrigerator, form the meatballs and then place them in an airtight container in the fridge for up to two days.

Make-Ahead (Freezer): To freeze uncooked bison meatballs, place the formed meatballs in the freezer on a clean cookie sheet, not couching until frozen solid. Then package them in freezer bags to freeze for up to three months.
Storage: Store baked, cooled bison meatballs in airtight containers or food storage bags. They will keep for up to four days in the refrigerator, or up to three months in the freezer. Thaw before reheating.

More Easy Bison Recipes

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Buckwheat Pancakes

Amy — Tue, 23 May 2023 10:00:00 +0000

Buckwheat Pancakes by A Healthy Life For Me.

If you’re looking for a delicious, healthy and gluten-free breakfast choice that won’t leave you feeling weighed down until lunchtime, buckwheat pancakes could be the perfect solution.

Not only are they a tasty option to start your day off right, but buckwheat is also packed with nutrients that can help promote healthy digestion, provide energy and support digestive health. Plus, making these yummy pancakes at home can have you enjoying deliciousness in no time!

So read on to find out how to make our favorite easy buckwheat pancake recipe – complete with tips for storage and ways of adapting it so you can make this superfood serve up just about any flavor profile.

Buckwheat pancakes as a healthy, gluten-free breakfast choice

If you are looking for a healthy and gluten-free breakfast choice, buckwheat pancakes might just be the perfect option for you.

Not only are they satisfyingly delicious, but they are also packed with nutrients that your body will thank you for. Buckwheat is a great source of fiber, plant-based protein, and various vitamins and minerals, making it an all-around powerhouse ingredient.

And the best part? You can customize your buckwheat pancakes with all sorts of toppings like fresh fruit, nuts, or a drizzle of maple syrup or honey, making them a versatile breakfast option that you can enjoy any day of the week. So why not give buckwheat pancakes a try and start your day on a healthy note?

The Ingredients

Just a few key ingredients thrown together make these nutritional powerhouse cakes.

Buckwheat Flour: You can find it next to the other flours in your grocery store.
Apple Cider Vinegar: I like raw apple cider vinegar.
Maple Syrup: You want to use Pure Maple Syrup
100% Liquid Coconut Oil: Liquid is easier to use when cooking the pancakes, but you can use solid if you have it on hand

BUCKWHEAT 101

Making your pancakes

Mixing the batter – Combine dry and wet ingredients using a whisk or hand mixer until there are no lumps

Mixing the batter is a crucial step in creating these Buckwheat Pancakes.

To ensure that your batter turns out perfectly smooth and free from lumps, it’s important to combine your dry and wet ingredients thoroughly. A whisk or hand mixer can be a baker’s best friend when it comes to this task.

By incorporating air into the mixture, you’ll create a lighter, fluffier end result. There’s nothing worse than biting into a big clump of unmixed batter. With a little patience and attention to detail, you’ll be well on your way to baking success. So grab your tools and get to whisking!

Greasing the pan – Heat a non-stick skillet on medium heat before adding a tablespoon of coconut oil to prevent sticking

Cooking can be a fun and creative activity, but sometimes it can be frustrating when food sticks to the pan.

Fortunately, there are simple solutions to prevent this from happening. One of them is to grease the pan with coconut oil.

It’s important to heat up the non-stick skillet first before adding the oil. Coconut oil has a high smoke point, which means it won’t burn easily, making it a great choice for high-temperature cooking.

With just a tablespoon of coconut oil, you can ensure that your food won’t stick to the pan and cook evenly. So, next time you’re cooking, don’t forget to grease the pan with this healthy and delicious option.

Pouring the batter – Pour ¼ cup of batter into the skillet, spread it out evenly for an even golden brown color

Pouring the batter is the last step to ensure the perfect Buckwheat Pancake! Getting that perfect pour is key to a beautiful finished product.

Start by measuring out a quarter cup of batter and slowly pour it into the skillet. Then comes the fun part – spreading it out evenly for that perfect golden color. Take your time and don’t overcrowd your pan so that you get a perfect cake!

How to store leftover pancakes and keep them fresh

How to store the leftovers? If you want to save them for another day, you need to store them properly.

The key to keeping your pancakes fresh is to avoid letting them dry out. Instead of placing them in a plastic bag or container, try wrapping them in foil or placing them in an airtight container.

You can also freeze your leftovers for even longer storage. When you’re ready to enjoy them again, simply reheat them in the oven or toaster for a warm and delicious breakfast treat. With these storage tips, you’ll never have to waste your leftover pancakes again.

Try my Paleo Pumpkin Pancakes

Try my Chocolate Buckwheat Pancakes : made with extra protein

Buckwheat Pancakes

If you’re looking for a delicious, healthy and gluten-free breakfast choice that won't leave you feeling weighed down until lunchtime, buckwheat pancakes could be the perfect solution.

Course Breakfast

Keyword baked gluten free donut recipe, Buckwheat, gluten-free pancakes, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings 8 pancakes

Equipment

1 Heavy Skillet

Ingredients

1 cup Buckwheat Flour
1/4 teaspoon sea salt
1/8 teaspoon bakin gsoda
3/4 teaspoon baking powder
1 cup unsweetened almond milk
1 1/2 teaspoon Apple Cider Vinegar
2 tablespoon Maple Syrup
1 teaspoon vanilla extract
1 tablespoon Liquid Coconut OIl + more for cooking

Toppings

all berries
maple syrup or honey

Instructions

In a mixing bowl, whisk together unsweetened almond milk, vinegar, syrup, vanilla, and oil. Set aside.
In another large mixing bowl, stir together all the dry ingredients: buckwheat flour, sea salt, baking soda, baking powder. Make a well in the center and pour the liquid ingredients in the middle.
Whisk until it forms a smooth, slightly thick batter with no lumps. This batter is sticky, make sure you blend it completely.
Warm a heavy skillet or pancake griddle under medium heat with a teaspoon of coconut oil.
Using a 1/4 cup measuring scoop drop batter onto the warm and oiled pan or griddle, use the back of a small rubber spatula or spoon if needed to spread batter into a round shape pancake. Don’t overcrowd the pan, you may need to cook in a few batches.
Cook until bubbles form on top and sides are set and dry – about 2 minutes, then under the flip on the other side. Cook for an extra 30-40 seconds on this side.
Serve immediately. Serve with toppings of your choice. Berries, bananas, and or maple syrup are just a few suggestions.

Categories:

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Apricot Glazed Salmon Recipe

Amy — Tue, 16 May 2023 10:00:00 +0000

Apricot Glazed Salmon Recipe by A Healthy Life For Me.

This easy Apricot Glazed Salmon Recipe cooks up in under 30 minutes with minimal prep, and delivers big, bold flavor. Sweet, sticky, and savory, it’s sure to become a favorite!

A Simple Glazed Salmon Recipe That’s Bursting with Flavor!

Glazed salmon is one of those dishes that sounds complex, but it’s actually very simple. I love making this apricot glazed salmon on busy nights, because it cooks up very quickly with minimal prep. A healthy, restaurant-worthy recipe that’s a little fancy without being difficult? Yes!

If that sounds like a good fit, you’ve got to try this dish. I know, some of you might be thinking, “Apricots? With salmon?” Trust me, this glaze is all kinds of sweet, savory, ginger-y deliciousness. Apricot jam just gives it even more sticky-sweet flavor!

How Healthy Is Salmon for You?

Salmon is so good for you that it has earned the name superfood! Loaded with protein, B vitamins, iron, and Omega-3 fatty acids, this simple ingredient supports brain and heart health. It’s also rich in antioxidants, which can help fight cancer.

What You’ll Need

You don’t need many ingredients to make my apricot glazed salmon recipe. Each one is a flavor powerhouse, so the recipe is super bold and saucy without being comlex or time-consuming!

Salmon: I used filets here, each one weighing about 6 ounces.
Apricot Preserves: Or apricot jam.
Mustard: I like a mix of stone ground mustard and Dijon, but you could use just one of those.
Soy Sauce: Low sodium soy sauce, or tamari, or coconut aminos.
Lime Juice: Fresh squeezed is best, but bottled is fine, too!
Ginger: Freshly grated ginger.
Garlic: Grate the garlic as well, or press it with a garlic press.

How to Make This Apricot Glazed Salmon Recipe

No fancy techniques needed here. All you have to do is mix up the sauce, marinade the salmon while the oven heats, and bake.

Make the Sauce. In a small bowl whisk together the apricot preserves, stone ground mustard, Dijon, soy sauce, lime juice, ginger, and garlic.

Marinate the Salmon. Place your salmon filets in a shallow baking dish, and gently pour the apricot sauce over them. Let the salmon sit in the marinade for the time that it takes your oven to preheat, about 10 minutes (or up to 30 minutes – in that case, refrigerate it).
Bake! Preheat your oven to 400°F, place the baking dish in the oven, and bake the salmon for about 10 minutes, or until it flakes easily with a fork.
Enjoy!

What Is the Best Cooking Method for Salmon?

There’s really no wrong way to cook salmon. Stovetop, oven, air fryer, grill… it’s all good! This baked salmon method is one of my favorites because it’s so simple and hands-off. Perfect for a busy night when you’re short on time.

Helpful Tips and Tricks

Are you feeling hungry? I know I am! But before you grab that skillet, be sure to read through these recipe notes:

Salmon Filets: You can also make this apricot glazed salmon recipe with a single larger piece of salmon. Once it’s cooked, cut it into serving portions.
Frozen Salmon: You can definitely use frozen salmon here as well, but you’ll need to plan ahead and thaw it out in the refrigerator before you cook. I like to set frozen food in the refrigerator to defrost the night before.
Jam: You can substitute peach or orange preserves/jam, if you like.

What Goes Well with Glazed Salmon?

You can serve this glazed salmon recipe with all of your favorite sides. Here are just a few recipes to get you started:

Rice: Cauliflower rice or regular jasmine rice would be great. My Perfect Rice tutorial makes fluffy jasmine rice every time.
Asparagus: A side of Sesame Roasted Asparagus is always welcome on my table!
Salad: This Goat Cheese Roasted Beet Salad is healthy, flavorful, and unique. This combination of ingredients is irresistible!

How to Store and Reheat the Leftovers

Leftover cooked salmon will keep in the refrigerator for up to three days. Store it in airtight containers for maximum freshness. Reheat the salmon in the oven at 350°F until heated through, but don’t overcook it or the fish will be dry.

Can I Freeze This Glazed Salmon Recipe?

I do not recommend freezing the salmon. Freezing cooked salmon tends to make it soft and mushy, and it can be a little strong-smelling when you thaw and reheat it. This dish is best served fresh.

Apricot Glazed Salmon Recipe

This easy Apricot Glazed Salmon Recipe cooks up in under 30 minutes with minimal prep, and delivers big, bold flavor. Sweet, sticky, and savory, it’s sure to become a favorite!

Course Dinner

Cuisine American

Keyword baked salmon, cooking salmon, glazed salmon recipe, healthy salmon recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings 4

Author Amy

Ingredients

4 6 ounce salmon filets
1/4 cup apricot preserves/jam
1 tablespoon stone ground mustard
1 tablespoon dijon mustard
1 tablespoon low sodium soy sauce
1 tablespoon lime juice
2 teaspoons ginger grated
2 teaspoons garlic grated

Instructions

In a small bowl whisk together apricot preserve, grainy mustard, Dijon mustard, soy sauce, lime juice, ginger and garlic until blended.
Place your salmon filets in a shallow baking dish, gently pour apricot mixture over top. Let it sit for the time that it takes your oven to preheat,10 minutes or up to 30 minutes. (Place it in the refrigerator if you are letting it sit more than 10 minutes.)
Preheat your oven to 400°F.
Place the baking dish in the oven and bake for about 10 minutes.
Serve with your favorite side dishes.

Notes

Storing: Leftover cooked salmon will keep in the refrigerator for up to three days. Store it in airtight containers for maximum freshness.
Reheating: Reheat the salmon in the oven at 350°F until heated through, but don’t overcook it or the fish will be dry.

More Healthy Salmon Recipes

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Pan Seared Steak Recipe with Vegetables

Amy — Tue, 02 May 2023 10:00:00 +0000

Pan Seared Steak Recipe with Vegetables by A Healthy Life For Me.

Wondering what to make for dinner? This Pan Seared Steak Recipe with Vegetables is hearty, filling, and easy to make. A crazy-good marinade brings it all together.

A Simple Steak Dinner That’s Loaded with Nutrition

You guys already know how much I love cooking with steak. From Blue Cheese Crusted Filet to Paleo Skillet Beef Fajitas, any good steak recipe is welcome on my table. And it’s not just because steak is tasty. It’s also a nutritional powerhouse that feeds and nourishes your body with protein, fat, amino acids, creatine, glutathione, taurine, iron, B vitamins, and so much more.

On top of all that, cooking steak is very simple. Once you get the hang of it, you could do it in your sleep! This recipe will show you how to make it in a skillet, with a side of healthy roasted vegetables. Basically, it’s the perfect meal!

What is the Secret to Juicy Steak?

Sometimes readers worry about cooking steak correctly, especially the possibility of drying it out. The key to preventing this is to not overcook the steak. If you have a meat thermometer, that’s a huge help in making sure you don’t overcook steak (and everything else). Just keep testing the temperature, and take the meat out of the pan once it’s at the right number.

The Ingredients You’ll Need

The secret sauce here is, well, the sauce – which doubles as a flavor-infusing marinade for the steak. These are the ingredients you’ll need for the roasted vegetables, steak, and sauce:

Potatoes: The base of the roasted veggie mix is thickly sliced potato. Any kind of potato that you like is fine here.
Carrots: Peeled and cut in half, lengthwise.
Onion: I like to use red onions in a veggie roast, for additional color. But a white or yellow onion would also be great. Sweet Vidalias are nice, too.
Brussels Sprouts: As many as you like, with the root ends and any discolored outer leaves trimmed. I usually use eight or ten of these little guys, but if you love them, feel free to throw in some more!
Olive Oil: Extra virgin olive oil adds the most flavor. Avocado oil is another good option.
Italian Herbs: You can buy store-bought Italian Seasoning, or just use a mix of your favorite dried herbs, such as basil, oregano, rosemary, thyme, and marjoram.
Balsamic Vinegar: This rich and flavorful vinegar is a key ingredient – don’t leave it out!
Garlic: Mince or press one large clove, or more if you want things more garlicky.
Dijon Mustard: Dijon has a bold flavor with a hint of wine to it, but you could substitute other types of mustard to change things up if you like. Stone-ground mustard, spicy mustard, and even plain yellow mustard will all work.
Steak: It’s important to choose a tender, steakhouse cut like filet mignon or ribeye here. Less tender cuts are better for braising.
Bouillon: A vegetable bouillon cube adds lots of flavor to the gravy, with zero effort!

What Cut of Steak Is Best?

Filet mignon and ribeye are two well-known, well-loved steakhouse cuts, but you can also use T-bone, Porterhouse, New York strip, chuck eye, flat iron, and sirloin. The key is to use a tender steak, because other steaks like chuck steaks will not turn out tender in a pan-searing dish like this one. Chuck steaks and other tough steaks are better off in a long, slow cooking dish like a braise.

How to Make This Easy Steak Recipe

Now that we’ve covered ingredients, let’s talk about the cooking process. Once you try these methods for making steak and veggies, you’ll turn to them again and again.

Get the Sheet Pan and Potatoes Ready. First, you’ll want to preheat the oven to 350°F. Place a baking sheet in the oven to heat up as the oven preheats. Meanwhile, bring a large pot of water to a boil, and partially cook the potatoes for about 5 minutes. Drain the potatoes, reserving ½ cup of the water.

Season and Roast the Vegetables. Next, combine the potatoes, carrots, onions and sprouts with a generous splash of extra virgin olive oil, and stir to coat. Arrange the vegetables on a preheated baking sheet, spread out and spaced apart. Sprinkle with dried Italian herbs, a pinch of salt, and pepper. then roast for 30 mins. Stir and toss halfway through the roasting time.
Marinate the Steak. While the veggies are roasting, combine vinegar, garlic, Italian herbs, olive oil, dijon mustard, and plenty of black pepper, to make a marinade. Rub some of this over the steak, place it in a shallow dish, and set it aside.

Prep the Gravy Ingredients. Mix the rest of the vinegar with the bouillon and ½ cup of the reserved potato water, then set aside.
Cook the Steak. Heat a small, non-stick frying pan over medium-high heat. Lift the steak out of the marinade, shake off the excess, and pan-sear for 2 – 3 minutes on each side, until the meat is cooked to your liking.

Finish the Dish. Place the steak on a clean cutting board (not one used for raw meats) to rest. Pour the gravy mixture into the pan, and simmer until thickened slightly. Slice the steak and serve with the roast vegetables and gravy on the side.
Enjoy!

Helpful Tips for Perfect Steak and Veggies

I hope you’re feeling inspired to try this easy steak recipe! It’s so full of flavor, your family will ask for it on repeat, I promise. And these helpful tips will make it that much simpler to pull off:

Steak Marinade: This marinade is bold, well-balanced, and flavorful, but you could definitely substitute something different if you have another marinade you prefer.
Balsamic Substitute: If you dont’ have balsamic vinegar on hand, a good substitute is regular vinegar with some brown sugar added. Easy!
Veggies: Any vegetables would work, here. Keep in mind that tender veggies like zucchini cook faster than dense ones like carrots or potatoes.

Side Dish Ideas

A recipe this good doesn’t need a side dish, really – it’s complete meal in one easy recipe! Still craving some yummy sides? No worries! Try one or two of these healthy options:

Cornbread: Add a touch of sweetness to your meal with this gluten free Sweet Potato Cornbread. It’s a homespun, cozy recipe you’ll want to make again and again.
Deviled Eggs: With dinner so simple, why not to make a fancy little appetizer like these Spicy Deviled Eggs. They’re irresistible!
Salad: Watermelon Cucumber Salad with Feta and Mint is the perfect fresh, healthy side. There’s nothing like a cool, crunchy salad, especially when that salad is made with this mouthwatering combination of flavors.

Storing and Reheating the Leftovers

Leftover steak and roasted veggies will keep in the fridge for around four days. Keep them covered tightly, or better yet, packed in airtight containers.

To reheat, slice the steak thinly and heat in a skillet over medium heat, adding a splash of oil to moisten the steak. Take it out of the pan once it’s hot. Veggies should be reheated in a 350°F oven until piping hot all the way through.

Can I Freeze This?

Yes, you can. Steak doesn’t always reheat super well, but if you have cooked your steak to medium, medium-rare, or rare, then it’s more likely to reheat without drying out! Just cool the steak down to about room temperature (don’t leave it out more than two hours, please), and then seal it into a freezer bag. Freeze for up to three months.

Roasted vegetables can also be cooled, flash-frozen on a baking sheet, and then packed into a freezer bag. Freeze those for up to six months before reheating directly from frozen.

Pan Seared Steak with Vegetables

Wondering what to make for dinner? This Pan Seared Steak Recipe with Roasted Vegetables is hearty, filling, and easy to make. A crazy-good marinade brings it all together.

Course Dinner

Cuisine American

Keyword easy steak recipes, steak dinner, steak dinner ideas, steak recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings 2

Author Amy

Ingredients

½ pound medium potatoes thickly sliced
4 small carrots peeled and halved lengthways
1 medium red onion cut into quarters
⅓ pound large Brussels sprouts about 8-10, trimmed
2 tablespoons + 2 teaspoons of extra virgin olive oil divided
2 tsp dried Italian herbs
2 tsp balsamic vinegar
1 large garlic clove minced
1 teaspoon dijon mustard
1 pound tender steak such as filet mignon
½ tsp vegetable bouillon

Instructions

Preheat the oven to 350°F. Place a baking sheet in the oven to heat. Meanwhile, bring a large pan of water to a boil and cook the potatoes for 5 minutes. Drain, reserving ½ cup of the water.
In a large bowl, toss the potatoes, carrots, onions and sprouts with 2 tablespoons of extra virgin olive oil to coat. Arrange on a preheated baking sheet, spaced apart. Sprinkle with 1 teaspoon of the dried Italian herbs, pinch of kosher salt and ground black pepper, then roast for 30 minutes. Tossing half way through the roasting time.
Meanwhile, mix 1 teaspoon of the vinegar with the garlic, remaining Italian herbs, 2 teaspoons of extra virgin olive oil,, dijon mustard and plenty of black pepper. Rub some of this over the steak, put in a shallow dish and set aside.
Mix the rest of the marinade with the bouillon and ½ cup of the reserved potato water, then set aside.
Meanwhile, heat a small non-stick frying pan over medium-high heat. Lift the steak out of the marinade, shake off the excess and sear for 2-3 mins on each side until cooked to your liking.
Remove to a board and allow to rest. Pour the gravy mixture into the frying pan and simmer until thickened slightly to make a gravy. Slice the steak and serve with the roast vegetables and gravy on the side.

Notes

Steak Marinade: This marinade is bold, well-balanced, and flavorful, but you could definitely substitute something different if you have another marinade you prefer.

Balsamic Substitute: If you dont’ have balsamic vinegar on hand, a good substitute is regular vinegar with some brown sugar added. Easy!
Veggies: Any vegetables would work, here. Keep in mind that tender veggies like zucchini cook faster than dense ones like carrots or potatoes.
Storing: Leftover steak and roasted veggies will keep in the fridge for around four days. Keep them covered tightly, or better yet, packed in airtight containers.
Reheating: To reheat, slice the steak thinly and heat in a skillet over medium heat, adding a splash of oil to moisten the steak. Take it out of the pan once it’s hot. Veggies should be reheated in a 350°F oven until piping hot all the way through.

More Fantastic Steak Recipes

A Healthy Life For Me - Cooking, Gardening and Living a Healthy Life

Curried Lentil Soup with Tomato and Coconut

Amy — Sat, 01 Apr 2023 02:13:37 +0000

Curried Lentil Soup with Tomato and Coconut by A Healthy Life For Me.

This Curried Lentil Soup with Tomato and Coconut is a creamy, comfy recipe you’ll crave. Curry powder, coconut milk, and fire-roasted tomatoes add mouthwatering flavor.

An Easy, Hearty Soup Recipe with Lots of Bold Flavor

Lentil soup is a versatile kind of meal – there are versions of this recipe with all kinds of different flavor profiles. (I love them all!) It’s no wonder, since lentils are satisfying and flavorful, but still neutral enough to work with any spice or seasoning blend you can throw at them.

This lentil soup is full of South Asian ingredients, for a warm, bright, complex dish that’ll have you coming back for more. Curry powder, coconut milk, lime, and cilantro are a can’t-miss combination. For a chilly day, or anytime you want a quick vegan meal that won’t leave you bored or hungry, reach for this easy recipe.

Is Lentil Soup Good for You?

Yes, lentil soup is definitely a healthy soup option. Lentils themselves are a healthy source of both carbs and protein, and they pack in healthy minerals, too. You’ll get iron, selenium, and folate from this easy recipe – plus, lentil soup delivers fluids and fiber, promoting a healthy digestive system.

What’s in This Curried Lentil Soup?

My recipe for curry lentil soup with tomatoes and coconut is great for anyone looking for a meatless main course that’s filling, healthy, and flavorful. It’s also vegan and gluten-free.

Olive Oil: Extra-virgin olive oil has a bold, rich taste, but lighter olive oils will work, too.
Onion: Finely chopped. White, yellow, and Vidalia onions are all good for this recipe.
Garlic: Finely mince the garlic, or use a garlic press.
Ginger: You will need a piece of ginger about 2 ½ inches long, peeled and finely grated.
Curry Powder: Medium curry powder is my favorite, but you can use any kind you like.
Crushed Red Pepper: For a little extra heat, crushed red pepper flakes are just the thing.
Lentils: Picked over, rinsed, and well-drained.
Canned Tomatoes: Look for diced, fire-roasted tomatoes.
Cilantro: Finely chop some of the cilantro, but leave some leaves with tender stems for serving.
Salt and Pepper: Kosher salt and freshly ground pepper.
Coconut Milk: Use canned, unsweetened coconut milk, shaken well.
Lime Wedges: For serving.

How to Make Curried Lentil Soup with Tomato and Coconut

While some soup recipes are all about a long, slow cooking process, this is one you can whip up in under an hour – and it’s just as cozy.

Cook the Onion. We’ll start building layers of flavor by caramelizing the onions. Heat the olive oil in a medium saucepan over medium heat. Then add the onion and cook for 8 – 10 minutes, or until they are softened and golden brown.
Add the Aromatic Ingredients. Add the garlic, ginger, curry powder, and red pepper flakes to the pan, and stir for a couple of minutes to release the fragrance of these ingredients.
Stir in the Remaining Soup Ingredients. Now, stir in the lentils and sauté them, still stirring, for one minute. Pour in the tomatoes, and stir in half a cup of the cilantro, some salt and pepper, and 2 ½ cups of water. Set aside ¼ cup of the coconut milk for serving, and add the remaining coconut milk to the soup.
Simmer. Bring the soup to a boil, and then reduce the heat and let it simmer for twenty to twenty-five minutes, or until the lentils are soft (but not mushy). Taste, and adjust the seasonings as needed.
Enjoy! Divide the lentil soup among four bowls, drizzle each one with some of the reserved coconut milk, and top with more cilantro. Serve with lime wedges.

Tips for Success

There’s a lot of wiggle room in this recipe, so if you’re looking for ways to change things up you’re in luck. These helpful recipe notes will show you a few ways to do that.

Lentil Options: Most kinds of lentils will work perfectly in this recipe. Brown, red, and yellow lentils all cook in about half an hour, while green ones may take closer to 45 minutes.
Spices: I like to combine fresh ginger and some red pepper flakes with curry powder for an extra punch, but you can tweak this in lots of ways. Omit the red pepper, use ground ginger, or substitute a specific curry blend to your taste.
Veggies: Soup recipes are great because they are so flexible, and this one’s no exception. Feel free to toss in kale, diced potato, chopped carrots, or any other vegetables you enjoy.

What Goes Well with Lentil Soup?

I love serving any soup recipe with bread and salad, or with a hearty pasta dish. Here are a few healthy ideas to try:

Crostini: crostini are fun to make and easy to eat, especially this scrumptious Pepper Mushroom Onion Crostini!
Beets Salad: Beets are a superfood that packs in all kinds of nutrients, and tastes great, too. Try this flavorful Goat Cheese Roasted Beet Salad, and I’m sure you’ll agree!
Pasta: My Eggplant Goat Cheese Pasta is full of healthy color and flavor! It’s a wonderful side or light main course that goes with just about anything.

How to Store and Reheat Leftovers

To store leftover lentil soup, cool it down and pack it into a tight-lidded container. It will keep in the fridge for up 4 – 5 days.

To reheat, just place the desired amount in a saucepan over medium-low heat until the soup is heated through.

Can I Freeze This?

You can freeze curried lentil soup, but the coconut milk sometimes suffers a little, texture-wise, after freezing and thawing. If you are planning to make this as a freezer meal, consider leaving out the coconut milk – you can add it in once your soup is thawed and reheating. Either way, make sure to freeze lentil soup after it has cooled, and use an airtight container to keep it fresh.

Curried Lentil Soup with Tomato and Coconut

This Curried Lentil Soup with Tomato and Coconut is a creamy, comfy recipe you’ll crave. Curry powder, coconut milk, and fire-roasted tomatoes add mouthwatering flavor.

Course Soup

Cuisine Indian

Keyword best lentil soup recipe, cooking lentils, lentil soup (vegan)

Prep Time 12

Cook Time 45

Total Time 57

Servings 4

Author Amy

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion finely chopped
2 garlic cloves finely minced
1 2½- inch piece ginger peeled, finely grated
1 tablespoon medium curry powder
¼ teaspoon crushed red pepper flakes
¾ cup lentils
1 14.5- ounce can diced fire roasted tomatoes
½ cup finely chopped cilantro plus leaves with tender stems for serving
Kosher salt freshly ground pepper
1 13.5- ounce can unsweetened coconut milk shaken well
Lime wedges for serving

Instructions

Heat oil in a medium saucepan over medium.
Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes.
Add lentils and cook, stirring, 1 minute.
Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper.
Set aside ¼ cup coconut milk for serving and add remaining coconut milk to the saucepan.
Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
Serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

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