Super Simple Nutrition

RECIPES

 

 

DELICIOUS CHINESE SALMON

 

Ingredients:

Salmon fillet

1 bunch cilantro 

5 cloves garlic

2 inches ginger

2 TB Tamari soy sauce

2 TB toasted sesame oil 

2TB Maple syrup

 

1.) Place your fillet of salmon skin side down on a baking sheet (I like to line the baking sheet with a piece of parchment paper to make cleanup easier).

 

 2.) Blend or chop the cilantro, garlic, and ginger, and mix in the tamari, toasted sesame oil, and a maple syrup. 

(I think that it tastes best the more finely everything is chopped/blended. Sometimes I'm lazy though, and do very big pieces and it still comes out delicious).

 

3.) Pour your mixture over the salmon fillet and try to spread it evenly over the whole thing. 

 

4.) Bake uncovered in a preheated oven at 350° for about 15-20 minutes, or until the middle of the thickest part flakes easily. 

 

 

 

 

 

GARLICKY BROCCOLI 

Ingredients:

2 cloves of garlic

1 bag of frozen broccoli

2 tablespoons of extra-virgin olive oil

Salt to taste (about a teaspoon usually).

 

1.) Add the olive oil and the garlic to your sauté pan and put the fire on high. 

(If you want to slice up your garlic you can, but it still comes out delicious with whole cloves- again, just depends on your level of laziness)

 

2.) Rip open the bag of frozen broccoli and dump it into the pan. 

 

3.) Sprinkle evenly with salt and cover, and give the pan a good shake while holding the cover on it to get all of the salt and olive oil evenly distributed.

 

4.) Shake the pan again every 2-3 minutes until it is done cooking, usually about 7 minutes. 

 

*Note-it is important that you keep the fire on high the whole time in order for the florets to stay green. If you do a lower fire it will take too long to cook, the broccoli l will get mushy and dark green/brown.

 

 

 

CLEANSING CARROT SALAD

Ingredients:

2 cups of shredded carrots

Juice of 2 to 3 lemons

1/2 one white onion, diced small

1 bunch cilantro

1 cup sugar snap peas

2-3 TB extra-virgin olive oil

Salt and pepper to taste

 

1.) Juice your 2 to 3 lemons into a big bowl, and be careful to remove the seeds.

 

2.) Dice up the white onion into as small of pieces as possible, without making yourself crazy.

 

3.) Pour the diced onion into the lemon juice, and do your best that all the onion pieces should be surrounded by lemon juice.

 

4.) Chop your sugar snap peas into 1 cm pieces (or whatever size you want, it doesn't really matter!) and throw them on top of the onions.

 

5.) Chop up your cilantro and throw them on top of the pile too!

 

6.) Pour in the shredded carrots, the salt, and the olive oil.

 

7.) Mix everything and serve! Although, this salad last in the fridge and can be eaten the next day too. Yippee!

 

 

 

 

ADDICTIVELY DELICIOUS BIG SALAD

 

Ingredients:

1 bag prewashed lettuce

1 Persian cucumber

1 Roma tomato OR

1 pink lady apple

1/4 small sweet onion

1/4 cup sunflower seeds OR

1/4 cups toasted slivered almonds

 

Salad Dressing Ingredients:

1 tablespoon of balsamic vinegar 

1 tablespoon of tamari 

1 tablespoon of maple syrup 

half a tablespoon of toasted sesame oil

2.5 tablespoons of extra-virgin olive oil

 

 

1. Put any kinds of lettuce in the bowl. My favorites are mixed baby greens or a mix of arugula with butter lettuce. Feel free to mix-and-match!

 

2. Add in sliced cucumbers, thinly sliced onion, chopped apples OR tomatoes,  and sugar snap peas.

 

3. Put in some sunflower seeds or almonds and toss with the dressing.

 

4. Toss and Serve Immediately!

 

 

 

 

KICKIN' CAULIFLOWER RICE WITH ASPARAGUS

Ingredients:

2-3 TB extra virgin olive oil

2 cloves garlic

1 bag frozen cauliflower rice

1 bag frozen asparagus 

21 Seasonings to taste 

Turmeric to taste 

Salt to taste 

 

1.) Add the Olive oil and garlic to your sauté pan, with the fire on high.

 

2.) Rip open the bag of frozen riced cauliflower, and dump it into the pan. 

 

3.) Give a few shakes of the 21 seasonings, a few shakes of turmeric, and a few shakes of salt to the cauliflower rice, and mix everything together. Let it cook for about two minutes, stirring occasionally.

 

4.) Take the frozen asparagus out of the bag, and break each stock into two or three pieces. Push the cauliflower rice to the side of the pan, and add in in the frozen asparagus pieces. 

 

5.) Cover the asparagus pieces with the cauliflower rice and then let everything cook for another minute. Mix, and serve!

 

 

 

 

GUACAMOLE YOU CAN'T LIVE WITHOUT

Ingredients:

1 perfectly ripe avocado  
1/4 small onion

3 garlic cloves

1 Roma tomato
Juice of 1 small lemon 🍋 
Salt to taste
1-2 TB of Jalapeño pickle juice!

Directions:
1. Juice the lemon onto a plate and remove the seeds. 
2. Chop up the onion and garlic into very small pieces and place them into the lemon juice.
3. Scoop out the avocado and mash it with a fork 
4. Mix the avocado in with the lemon and onion and jalapeño pickle juice, and add salt to taste.

5. Chop up the tomato into 1/2 inch pieces and mix into the avocado right before serving. 

 

 

 

 

 

WORLD'S BEST TECHINA

Ingredients:

Juice of 1 large (or 2 small/medium) lemon(s)

5-8 cloves of garlic, chopped small

2/3 TB Turmeric

2/3 TB Zaatar

1/3 TB Cumin

2 TB Extra Virgin Olive Oil

salt to taste

5 oz (1/2 Trader Joe's Jar) Tahini paste

 

Directions:

1. Juice the lemon into a bowl and remove the seeds. 

 

2. Chop up the garlic into very small pieces and place them into the lemon juice.

 

3. Stir in the Tahini Paste and olive oil. It starts off a weird consistency. Keep stirring until it magically becomes a good consistency. 

 

4. Add in the Turmeric, Zaatar, Cumin, and salt. Stir. 

 

5. Depending on how much lemon juice you have, you may need a drop more tahini paste, or a drop of water to thin it out more. Do what you need to do (Not just here. In any area of your life). 

 

6. Sprinkle another bit of zaatar and turmeric on top, and then drizzle a little olive oil.

 

7. Serve and take a bow.  You just served the best Techina in the World!

 

 

 

 

NO BAKE CHEESECAKE MOUSSE CUPS (chocolate and vanilla!)

 

Ingredients:

2 cups Sour Cream

2 cups Greek Yogurt

1/4-1/2 cup Maple Syrup

1 TB fresh lemon juice

1 TB Vanilla extract

2-4 TB Raw Cacao Powder

 

(These measurements are very forgiving.  If you don't have enough sour cream, you can use more Greek yogurt and vice versa. If you want it sweeter, you can add more maple syrup, if you want it more chocolatey you can use more of the cacao powder etc. Taste as you go to get the balance YOU like)

 

1.) In a large bowl mix the sour cream, the Greek yogurt, the vanilla, the lemon juice, and the maple syrup.

 

2.) Add a dollop of this mixture to your adorable little cups, until you've used half the mixture.

 

3.) Add in the cacao powder to the remaining mixture and stir well. Taste it to see if you want to add more sweetener, because the cacao powder itself is a little bitter.

 

4.) If you want to sweeter, add more sweetener. If it's already good to you, add a dollop on top of the other dollop into your adorable cups. You can serve it like that, or add some fresh or frozen berries on top.

 

Enjoy!!!!!!!

 

 

 

 

CASHEW CHEESECAKE

Ingredients:

1 cup soaked raw cashews

1 cup (240 g) coconut cream

1 large egg

1 Tbsp  arrowroot powder

1 tsp pure vanilla extract

2/3 cup maple syrup

1 Tbsp melted coconut oil

2 tsp lemon juice

salt to taste

 

Directions: 

1. Soak your cashews overnight on the counter, covered with 2 inches of water. 

 

2. Drain your cashews, and add to a food processor with coconut cream,  egg, arrowroot powder, vanilla, maple syrup, coconut oil, lemon juice, and salt.

 

3. Blend on high until very creamy and smooth, scraping down sides as needed.

 

4. Taste and adjust flavor as needed

 

6. Pour filling over the pre-baked crust and spread into an even layer.

 

7. Bake for 50 minutes to 1 hour on 350*, until the edges look a little dry and the center appears only slightly “wiggly” but not liquidy. When you shake it, it will have some give to it, but it shouldn't all look liquid - only the center should wiggle.

 

8.Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered).

 

9. Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.

 

*Buy a Crust. Crusts are too annoying to make. (Even more annoying than the above recipe LOL)

Or just put some almond flour underneath your "filling" and call it crust ;)

 

Side note: If you keep your cheesecake ingredient ratios similar to what I have here, it will NOT spike your blood sugar and put you in a terrible mood. Because of that, and because of the Greek yogurt which is very high in protein, one or two of your adorable cheese cake cups is actually a suitable breakfast. You're welcome! I love you too.