Baked Salmon with Lemon Herb Aioli

baked-salmon-lemon-herb-aioli

Omg this lemon herb aioli tastes amazing on everything, but especially good on baked salmon. I think the fresh lemon juice and the dijon mustard in the aioli go really well with the salmon flavor. My husband, who is my official taste tester loved it, and he’s more of a meat, than a fish, kind of guy. The aioli is made with paleo friendly coconut and avocado oil so it’s really healthy, although it would be just as delicious on sweet potato fries or a burger. It’s a good thing I made a lot of it (I doubled my normal aioli recipe)!

I made this salmon dish with baked green beans, and I sliced some radishes on the side, for a fresh palette cleanser. There is a lot of healthy oil in this dish, but you definitely need something cooked (or uncooked) without any oil on the plate. My husband and I happen to love raw radishes, and they are crazy good for you. Plus, I love their color on the plate.

Baked Salmon with Lemon Herb Aioli
 
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Serves: 2
Ingredients
  • 4 tsp fresh chives
  • 1 tbsp dill
  • 1 tbsp parsley
  • 1 tsp ground garlic
  • 1 pressed garlic clove
  • 1 cup of coconut oil
  • 1 cup of avocado oil
  • juice from 2 lemons
  • 4 tsp dijon mustard
  • 1 tsp sea salt
  • 4 egg yolks
  • ½ lbs of salmon
Instructions
  1. Melt coconut oil in a pan. Then add to measuring cup with avocado oil.
  2. Separate yolks from whites and add yolks to food processor. Add lemon juice, sea salt, and dijon mustard.
  3. Then slowly drizzle in oil, while food processor is on until ingredients emulsify.
  4. Then chop and add to food processor fresh herbs, ground garlic, and 1 clove of minced garlic.
  5. Transfer aioli to a container and store in fridge until the rest of your food is cooked.
  6. Bake salmon at 350 degrees fahrenheit for 15 minutes.
  7. (optional) garnish salmon and lemon herb aioli with fresh chives.

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Slow Cooked Bratwurst with Cabbage and Onions

Bratwurst - Healing and Eating

This slow cooked bratwurst might be one of my new favorite recipes, it’s seriously that delicious. Plus, it’s easy to make and paleo friendly, and you can never have enough slow cooker recipes, at least that’s my opinion. The cabbage makes this recipe really filling and healthy, but it tastes just like comfort food. Instead of slow cooking it with ale, I used Crispin’s Original Hard Apple Cider, which gives it plenty of sweetness, and I also added a tablespoon of apple cider vinegar to balance out the sweetness with a little bit of sour. The end result is a nice tangy cabbage and onions that I couldn’t be happier with.

Slow Cooked Bratwurst with Cabbage and Onions
 
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Serves: 4
Ingredients
  • 3 links of pork bratwurst
  • 1 bottle of hard apple cider (12 fl oz) (Crispin)
  • 1 half chopped green cabbage
  • 2 medium sweet white onions
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper (5 twists)
  • 1 dried bay leaf
  • ¼ tsp fresh thyme
  • ¼ tsp fresh rosemary
  • 1 tbsp apple cider vinegar
Instructions
  1. Chop green cabbage and sweet white onions and add them to the slow cooker.
  2. In a large saute pan, on medium high, heat 1 tbsp of coconut oil. Then brown pork bratwurst a few minutes on each side.
  3. Transfer oil and bratwurst to slow cooker.
  4. Add bay leaf, sea salt, ground pepper, thyme and rosemary to slow cooker. Then pour hard cider over everything and let it cook on high for 4 hours.
  5. Remove bratwurst from slow cooker and slice. Then return bratwurst to slow cooker, and mix everything together.

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Holistically Hot Book Review

Holistically Hot Book Reveiw - Healing and Eating

I was lucky enough to receive a copy of Marissa Vicario’s new book, Your Holistically Hot Transformation. In her book, she gives us heartfelt advice on how to take care of yourself, so you look and feel fantastic. I liked how this was more of a lifestyle book, and less of another diet book. In fact, she has a chapter dedicated exclusively to why diets don’t work and how calorie counting is unnecessary especially when you are eating whole foods.

She advocates for people to find what works for them, because we all have different health needs and nutrition is not a one-size-fits-all model. This may be jarring to some readers, who have no idea where to start, and like direction that restrictive diets provide, or if a doctor has put you on a elimination diet. Instead of “dieting,”  she recommends viewing your nutrition as a journey rather than a destination ending in a number on the scale. And that’s something I can seriously get behind! Buy your copy of Holistically Hot Transformation by Marissa Vicario and get started on your journey to wellness.

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Oatmeal Raisin Granola

Oatmeal Raisin Granola - Heaing and Eating

This oatmeal raisin granola is gluten and dairy free, and tastes just like an oatmeal raisin cookie. This was my first attempt at granola and I’m very happy with the results, and how easy it was to make a large amount. This recipe is a very budget friendly and convenient alternative to breakfast bars and gourmet granola, and is great for meal planning since it makes a ton of granola! Seriously, you will have enough for the week as well as some to give away to family and friends. Even though I did use natural sweeteners, granola is still high in sugar and should be consumed in moderation or even as dessert. I think it would taste just as delicious over some vanilla ice cream as it would over yogurt.

Oatmeal Raisin Granola
 
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Serves: 9 cups granola
Ingredients
  • ¾ cup of maple syrup
  • ¼ cup of coconut palm sugar
  • ½ cup of coconut oil
  • 4 tsp vanilla extract
  • ½ tsp sea salt
  • 5 cups of old fashion rolled oats (gluten free)
  • 2 cups of raw sliced almonds
  • 1 cup of thompson seedless raisins
  • 1 cup of golden raisins
Instructions
  1. Preheat oven to 325 degrees fairenheight.
  2. In a mixing bowl add coconut sugar, sea salt, vanilla extract and maple syrup. Mix so there are no clumps of sugar. Then, add in coconut oil.
  3. In another large bowl add rolled oats, then pour wet mixture over oats and stir in so everything is covered.
  4. Line a baking sheet in parchement paper, then pour granola onto cookie sheet and spread it out evenly with a spatula. Pat it down with spatula to pack it in or compress it together.
  5. Then bake for 40 minutes, and then let cool for an hour.
  6. When cool, use a spoon or fingers to help you break up the granola.

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Coconut Basil Ice Cream with Strawberry Sauce

Coconut Basil Ice Cream with Strawberry Sauce - Healing and Eating

If you love strawberries, then you will love this coconut basil ice cream with strawberry sauce. It’s paleo friendly and naturally sweetened with honey. With strawberries now in season, this guilt-free dessert is especially good. I’ve also eaten it without the strawberry sauce and just added some chopped strawberries on top instead. But honestly, a freshly made strawberry sauce makes every dessert taste better, and my husband (who is also my official taste tester) agreed.

I’m really happy with the way this dessert came out, and the ingredients are so healthy you could even eat this for breakfast. Which I just did :) In all seriousness, this recipe was a tricky one that required a lot of trial and error and me eating a lot of green ice cream. My first batch did not have enough basil, but this batch has a nice subtle basil flavor that tastes amazing with strawberries. The coconut cream and avocado are mostly there for texture and color so don’t be put off by them. You also can taste a nice honey flavor, which is what I used for my sweetener, so make sure you use a really high quality honey.

Coconut Basil Ice Cream with Strawberry Sauce
 
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Serves: 8
Ingredients
  • 2½ cups of full fats coconut milk
  • 1 cup of avocado
  • ½ cup of creamy wildflower honey (for ice cream)
  • 1 cup of chopped basil
  • 3 tbsp creamy wildflower honey (for sauce)
  • juice from ½ lemon
  • 1 cup of chopped strawberries
Instructions
  1. In a high speed blender, add coconut milk, avocado, ½ cup of honey, and chopped basil. Blend until smooth.
  2. Then add mixture to ice cream maker, follow your ice cream maker instructions.
  3. Transfer mixture from ice cream maker to a large container and then freeze overnight.
  4. Chop strawberries, then transfer to a pan with 3 tbsp of honey, and the juice from ½ lemon. Cook on medium heat for 10-15 until some of the liquid is cooked off.
  5. Transfer strawberry sauce to a container and keep in fridge overnight or until sauce has cooled down and thickened up.
  6. Let ice cream sit out for 10-15 minutes so it is easier to scoop, then add strawberry sauce on top.
  7. (optional) Garnish with some extra freshly chopped strawberries.

Chicken and Avocado Soup

Chicken and Avocado Soup - Healing and Eating

This chicken and avocado soup is a really easy variation of my normal paleo friendly chicken soup. It was actually my husband’s idea, and it looked so pretty and delicious I decided to post it for you guys. I had some leftover chicken soup in the fridge, which made it really simple to throw in some avocado, cilantro, and lime juice and have an instant dinner. It literally took me five minutes total. Shout out to all my meal preppers! This recipe is for you.

Chicken and Avocado Soup
 
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Serves: 8-10
Ingredients
  • 4 bone in skin on chicken breasts
  • 5 carrots chopped
  • ½ yellow onion
  • 1 dried bay leaf
  • 1 tbsp apple cider vinegar
  • 1 tsp chopped cilantro
  • ½ avocado chopped
  • sea salt to taste
  • fresh ground black pepper to taste
  • 2 tbsp extra virgin olive oil
  • 3 limes
Instructions
  1. Wrap baking sheet with aluminum foil for easy cleanup.
  2. Grease baking sheet with olive oil, then lightly salt and pepper chicken and bake at 350 for an hour.
  3. When chicken is finished, remove skin and bones and add to slow cooker, then shred chicken breasts and set meat aside.
  4. Add one medium sized carrot, a dried bay leaf, and half a yellow onion to slow cooker. Fill slow cooker with water.
  5. Cook chicken bone broth for 24 hours on low. Then strain broth and set broth aside.
  6. In a large pot, combine chopped carrots, chicken bone broth, and shredded chicken and bring to a simmer. Continue to cook until carrots are desired firmness, about 15-20 minutes.
  7. Taste test and see if soup needs salt. Add if necessary.
  8. Then transfer soup to serving bowls.
  9. Slice an avocado and add to serving bowls, and add the juice of half a lime to each bowl.
  10. Garnish with chopped cilantro and add some fresh ground black pepper.

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