Author: erineatsmtl

Asian Pesto Salmon

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Ingredients:
1 piece of salmon large enough to feed 2 people 
2/3 cup chopped mint and basil
2 tbsp extra virgin olive oil
1 tbsp soy sauce or gluten free tamari 
1 clove garlic 
1 inch ginger, peeled 
1 tsp Dijon mustard
1 head broccoli, cut into florets 
Sesame seeds for garnish 

Directions:
Mix herbs, oil, soy sauce, garlic, ginger and Dijon in food processor. Place salmon in baking pan surrounded by broccoli. Spread mixture over salmon and broccoli. You can drizzle extra olive oil on her broccoli if needed. 
Bake at 400° for about 20 minutes. 

Gingery Pink Soup

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Ingredients:
1 butternut squash, peeled and seeds removed, chopped into 2 inch wedges 
4 beets, peeled, chopped into wedges 
4 cloves garlic, sliced
4 shallots, sliced
3 inch piece of ginger, peeled and cut into matchsticks 
3 tbsp olive oil 
1 tbsp kosher salt 
1 tbsp curry powder 

Directions:
Combine all ingredients and lay flat on a baking sheet. Bake at 350° for about an hour and then at 300° for another hour or longer. 
Remove from oven, place in pot. Add 5 cups of water. Purée with immersion blender. 
Can garnish with pumpkin seeds

Dried Fruit and Nut Bites

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This is a guilt free dessert that is delicious and perfect for tubishevat or passover or any other time. 
I pulsed 1 cup of mixed nuts with 1 tsp of cinnamon. Once the nuts were crushed, I put them in a big bowl. 
Next, I processed 4 medjool dates, 1/2 cup each of prunes, apricots and craisins until it forms a paste. 
Put on disposable gloves and mix the dried fruit and nuts. Roll into balls and then in shredded coconut. Allow to set for an hour or so in the fridge.

Protein Packed Banana Chocolate Muffins

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I’m always looking for the perfect grab and go snack, breakfast or dessert that’s actually healthy and guilt free. These muffins hit the spot and are approved but my 3 pickiest critics 👩🏼👧🏻👶🏻

Ingredients:
1 can black beans, drained 
2 ripe bananas 🍌(overripe even)
3 medjool dates, pits removed (can add up to 3 more for added sweetness)
3 eggs 🥚 
1/4 cup plain Greek yogurt 
1 tsp vanilla 
3 Tbsp coconut 🥥 oil, melted 
2 tbsp cocoa 
1 cup oatmeal 
1 tsp baking soda 
1/4-1/2 cup dark chocolate 🍫 chips
12 slices of banana for garnish 

Directions:
Preheat oven to 350°F. 
In a food processor, process all ingredients, except banana slices and chocolate chips, until smooth. 
Gently mix in chocolate chips. Divide mixture equally into muffin tin. 
Bake 20-30 minutes (it took me 30 minutes using a silicon baking pan but probably less time with metal – check using a toothpick). Enjoy! 

Fish Taco Stuffed Eggplant

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For fish – I mixed taco seasoning and olive oil together to form a paste and spread over haddock. I then drizzled with lemon juice (1/2 a lemon). Baked at 400° for 20 minutes.
For cauliflower and drained, canned lentils – make sure they are dry. Coat well with olive oil and taco seasoning. Roast for 30 minutes at 425.
Eggplant boats from Millenial Kosher cookbook – broil eggplant halves with olive oil and kosher salt until skin is burnt a bit. I make a bunch of these and freeze – surprisingly they defrost well (Get her cookbook for full recipe). When ready to serve, take a fork to the inside to mush it a bit.
Assemble eggplant boats with kale slaw, avocado, cauliflower and lentils, fish, Greek yogurt tzaziki and sriracha and/or salsa.

Herbed shawarma zaatar pargiot, chickpeas and cauliflower with tahini dipping sauce

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Marinate 8 boneless skinless chicken thighs in:
Juice of 1/2 a lemon 
2 Tbsp shawarma seasoning 
1 tbsp zaatar 
3 tbsp extra virgin olive oil (EVOO)
1/3-1/2 cup chopped parsley, mint and basil 
Let this sit in the fridge for 1-4 hours 
In the meantime, wash and DRY 1 cauliflower and break into florets. Drain 1 can of chickpeas and dry. Place on baking sheet and coat with 3-4 tbsp EVOO, 1.5 tbsp shawarma seasoning and a pinch of kosher salt. Bake at 425° for about 30 minutes. 
Make the tahini sauce: mix 2 tbsp tahini with zest and juice of a lemon, 1 tbsp zaatar, 1/3 cup chopped basil, mint and parsley and 1 tsp silan (date syrup)

Grill chicken on both sides in grill pan and serve topped with cauliflower and chickpeas. Garnish with some fresh herbs. Put tahini sauce on the side for dipping. 

Veal Shoulder Steaks

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Ingredients:
4 veal shoulder steaks 
Marinade:
1/4 cup red wine 
1/4 cup extra virgin olive oil
5 garlic cloves 
1 tbsp soy sauce or gluten free tamari
1 inch fresh ginger, finely chopped 
Zest of 1 lemon
2-3 sprigs fresh rosemary, stems removed 
1 tbsp umami seasoning, optional 
Pinch of kosher salt 
Freshly ground pepper 

Directions:
Marinate veal shoulder steaks in marinade ingredients for at least 1 hour and up to overnight. 
Grill on medium-high heat for about 3/4 minutes per side until nicely browned. 
Enjoy! 

Baked Sweet & Smoky Sweet Potato Fries with smoky dipping sauce

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Ingredients:
3 large sweet potatoes, cut in wedges 
2 eggs, mixed with 1 tsp oil and a pinch of kosher salt 
3 cups panko crumbs, mixed with 4 tsp brown sugar, 2 tsp smoky paprika, 2 tsp salt and 2 tsp cinnamon. 

Directions:
Dip each wedge in egg mixture and then coat in crumbs. 
Place on baking sheet and drizzle with olive oil or spray. 
Bake at 400 for 20 minutes then flip and lower temperature to 350 for another 30 minutes or so (check them).
Dipping sauce – mix a heaping spoon of mayo with 1 tbsp smoky paprika and a drop of liquid smoke. 

Instant Pot Lentil Squash Coconut Curry

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Ingredients:
1 tbsp olive oil
1/2 onion, diced
2 carrots, peeled and diced 
1 stalk of celery, diced
2 cloves garlic, minced 
1/2 butternut squash, peeled, seeds removed and cubed 
3 tbsp curry powder 
Salt and pepper to taste 
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water 
2 large handful of spinach 
1 cup frozen peas 

Directions:
This recipe can be made in a regular pot. Just let ingredients simmer much longer. 
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened. Add curry powder and continue to sauté until fragrant. 
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release. 
Once it’s safe to open, throw in spinach and peas and mix together. 

Sweet Potato Quinoa Patties

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Great as a main or side and super kid friendly!! Gluten free, dairy free and delicious 

Ingredients:
1 large sweet potato, peeled and chopped
1 cup quinoa, cooked according to package directions 
2 small yellow beets, peeled and grated 
3/4 cup grated carrots 
1 egg 
1 tsp cinnamon, garlic powder, paprika 
1 shallot, chopped 
Sea salt to taste 
3/4 cup quinoa flour (or other flour)
Avocado oil for frying 


Directions:
Boil chunks of sweet potato until soft
In the meantime, sauté shallot in avocado oil over medium heat for 2 minutes
Mash sweet potato and mix with cooked quinoa, grated beets, grated carrots, egg, flour and spices. Form patties and fry for about 5 minutes per side.