Simple.

I am a relatively simple gal.  Things that make me really happy include never running out of toilet paper, freshly cleaned sheets--and the best of all a fridge full of fresh food.  I love cooking, and I love eating even more.  I like to look into my fridge or pantry and have everything I need to make a great meal.   I don't like "scrambling" or having to run out for odds and ends all the time.  I am happiest when I have thought it out, and I know I am stocked accordingly.  There really is SUCH peace in that. 

Tonight for Dinner, I am making a couple healthy selections I recently came across.  I am hoping that they are as delicious and interesting as they sound on paper!!

Makes 4 servings.
Approximate cooking time: 15 minutes

Ingredients

• 3 Tbs fresh lime juice
• 4 tsp raw honey
• 2 Tbs olive oil
• 1/2 tsp coarse sea salt
• 1 cantaloupe (3 lbs), quartered and seeded
• 1 avocado
• 1 cup cherry or grape tomatoes, halved

Instructions

1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise.  Run a knife between the flesh and the skin of the melon, discard skin.  Slice each wedge lengthwise into 1/2" pieces.
3. Cut each avocado in quarters length-wise and then into 1/2" thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat.

Makes dinner for two adults.
Approximate cooking time: 25 minutes

Ingredients

For Salmon Cakes:

• 1 lb salmon fillet (skinless, with bones removed)
• 2 eggs
• 1 jalapeno pepper, minced
• 2 Tbs coconut flour
• 1/2 tsp salt
• 1/4 tsp white pepper
• coconut oil

For Mango and Cilantro Salsa:

• 1 large ripe mango
• 4 Tbs chopped cilantro
• 1/2 cup red onion, minced
• olive oil
• sea salt

Instructions

1. Check salmon carefully to be sure all bones have been removed. Chop into a fine dice and set aside.
2. Beat eggs in a large bowl. Mix in coconut flour, salt and pepper.
3. Mince jalapeno and add to the egg mixture.  Add the salmon and combine completely.
4. Warm a skillet over medium-high heat, and add coconut oil when pan is hot.
5. Test the pan to be sure it is hot by dropping a tiny portion of salmon mixture in the pan-- it should sizzle immediately.
6. Add the salmon mixture to the coconut oil in small (3") cakes and fry until they are golden brown on the outside, and cooked pink on the inside (a minute or two on each side). Let the cakes rest on paper towels when taken out of the pan to absorb any extra coconut oil.
7. Meanwhile, prepare salsa by combining diced mango, red onion and cilantro in a bowl.  Drizzle with olive oil and add sea salt to taste.  Serve on top of salmon cakes.

 

 

I am SO excited to make these!!!  YUM!!