Tasty & Light Savory Salmon & Brussels Sprouts Recipe

Clean eating has been our goal lately.  My daughter requests healthy homemade recipes as she works to keep herself in top shape to keep up with her community theatre audition schedule and high school honors class load. For myself, since I am just a few months away from my 50th birthday, I want to be as healthy as possible…and I am trying to cook that way for the hubs as well.  Our clean eating goals is not his favorite change around here since our son went away to college, but he grins and bears it, for the most part.  So when we find a recipe that meets all criteria that he also likes, I can’t wait to share my food find.  Today’s recipe is called Garlic Baked Salmon with Brussels sprouts.  I borrowed it, with permission, from my favorite online meal planning recipe guide, MealGarden.  This yummy recipe calls for some of my favorite ingredients like white wine and garlic.  And when it comes to Brussels Sprouts, when roasted with savory spices and pleasing olive oil, who can resist this healthy and tasty veggie that comes out of the oven a bit crisp?! Read on for this easy, delish and nutritious recipe that can be prepared from start to finish in a little over 30 minutes.  So good!

Garlic Baked Salmon with Brussels Sprouts

What You Need — Serves 3 

3 salmon filets – buy wild and select pieces close to the tail to avoid bones 

1/4 tsp pepper – grind it yourself for best results

3 cups Brussels sprouts, trimmed and sliced

1/8 cup extra virgin olive oil

7 garlic cloves

1/3 medium lemon cut into wedges

1 tbsp fresh dried oregano

1/2 tsp salt

1/3 cup white wine, preferable Chardonnay 

What You Do

  1.  Preheat oven to 450 degrees.
  2. Mince 2 garlic cloves and combine in a small bowl with olive oil, oregano, salt and pepper.
  3. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil on large roasting pan.
  4. Roast, stirring once, for 15 minutes.

    Looking tasty after 15 minutes of roasting

    Salmon hasn’t cooked yet and it already looks so good!

     

  5. Add wine to remaining oil mixture and when Brussels sprouts are done, stir and place salmon filets on top.
  6. Drizzle with wine mixture and sprinkle with more oregano, salt and pepper as desired.
  7. Bake until salmon is cooked through, about 5 to 10 minutes.

    Done and yum! I cut into the filet on the top left hand side to show that it is flaky and finished.

  8. Serve with lemon wedges.  So good!

Be sure to check out MealGarden for your healthy and tasty meal planning.  It has made our clean eating plan easier to follow with great recipes, grocery lists and more.  We love our MealGarden membership!

My 3TV Segment: Reading Glasses Styles & More, Empty Nest & Online Meal Planning

Love that my morning show invites me to share what is trending on my blog and this segment from last month covers three great topics.  me-3tvTopics that are relevant along with some money saving and helpful tips, too. 

The ABCs of reading glasses.  Where to get stylish ones for less, a quick way to determine the power needed, good looking readers sunglasses from readers.com and more.  We also look at how some celebrities wear their stylish readers.  Plus a couple of good tips for moms adjusting to kids leaving the nest.  And a terrific healthy online meal planning tool called MealGarden.  The recipes are the real deal with clean whole foods and easy recipes.  Check it all out here in my short but thorough morning show segment.  I love sharing tips that I learn from other women, and some that I discover on my own, to make our manic lives are a little bit more managed and a lot more fun!

Fab Fall Food: Simple & Low Calorie Pumpkin Spice Mini Muffins

Yummy pumpkin season has arrived and I have found a healthier recipe for delicious pumpkin spice mini muffins! With the help of my favorite meal planning site, MealGarden, I found a delish recipe for Pumpkin Spice Muffins!  And MealGarden’s recipe muffins are only 79 calories each (without optional chocolate chips) and only 4.8 grams of sugar each, too.  Not bad! Take a look at this video preview of this super simple seasonally pleasing treat that tastes like a moist pumpkin bread.  I modified the recipe just a bit due to my daughter’s tree nut allergy….

Here is how you make these incredibly tasty pumpkin spice muffins that, my daughter and I think, taste like the pumpkin bread sold at Starbucks.  Make this healthier, lower calorie and lower sugar recipe yourself!

Note: this is NOT gluten free.  I believe that Spelt flour is a better alternative to white flour because it is an ancient relative of wheat that contains B vitamins, fiber and trace minerals.  And I think it tastes so similar that is has become my family’s preferred option to white processed flour.  But Spelt flour is not gluten free.  For a gluten free flour, use almond flour.

Ok now back to the recipe!

I took MealGarden’s awesome recipe and tweeked it just a bit only because my daughter is allergic to tree nuts so we couldn’t use the almond meal/flour their awesome recipe calls for.  I also added dark chocolate chips (my addiction, dark chocolate) but the muffins without the chocolate were truly just as good.  To get MealGarden’s original recipe (that I would make if I didn’t have the tree nut allergy) go here to MealGarden.  I totally recommend their version and all of their recipes because their meal and snack ideas check out with whole food and healthy ingredients.  I love MealGarden!

To try my slightly different version, here is the recipe….

close-up-of-muffins

What You Need:

ingred-pic


1 cup Spelt Flour

1/2 cup organic sugar

1 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1/2 cup extra virgin olive oil

1 tsp vanilla extract, pure…I used Organics Madagascar Bourbon Pure Vanilla Extract…yum!

1 cup pumpkin, canned….I used Sprouts Organic brand

Organic dark chocolate chips….optional

What You Do:

img_8951

  1.  Preheat oven to 350 degrees.
  2. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda, baking powder and salt.
  3. Fold in oil, vanilla and pumpkin to form a smooth batter.  Add optional chocolate chips if desired.
  4. Spoon one tablespoon of batter into 24 paper-cup-lined mini-muffin cups.
  5. Bake for 15 minutes or until toothpick inserted into center comes out clean.  Seal in air-tight container or freeze.  To defrost, set on counter for 15 minutes, then enjoy!pumpkin-muffin-1

A huge thanks to MealGarden for allowing me to share and tweak their awesome recipe.  I am a proud paid subscriber to their services and I highly recommend MealGarden for healthy and delicious meal planning!