Archive for July, 2012

Dairy Free Pesto

In keeping with my Whole30 I wanted to make some pesto without cheese. It’s not that this recipe is all that innovative or creative, but just a reminder that in this case it’s easy to remove the dairy and still have an amazing meal.

Dairy Free Pesto

Large handful of basil
Small handful of walnuts
extra virgin olive oil
small splash of lemon juice (to keep the basil from browning)
salt and pepper to taste

I’m not doing measurements here- there’s really no way to screw it up. Just work to desire texture and taste. Put everything in a blender (I used my magic bullet) and give it a good whirl. Delicious and I didn’t miss the parmesan at all!

Glazed Salmon

I make salmon once a week – it’s the only fish I can get Patrick to eat. It must be a native-Pacific-Northwesterner thing. Normally I just season it with salt and pepper, drizzle it with olive oil and bake it in the over. Or the toaster oven, actually.

This week I decided to go a little crazy after I saw this recipe and I asked Patrick if I could glaze the salmon in balsamic vinegar. He gave me the thumbs up and we were both so glad because we both loved it! It will definitely be a part of our weekly salmon meals.

The original recipe from PaleoFriggenDelish calls for lemon pepper. I just used salt and pepper instead.

Glazed Salmon
slightly adapted from PaleoFriggenDelish

  • Salmon Filet
  • 4 Tbsp Balsamic Vinegar
  • Salt and pepper to taste
  • 2 Tsp Cumin
  • 2 Tsp Chili powder

Steps:

  1. Preheat oven to 425
  2. Rub all spices into Salmon
  3. Slowly drizzle balsamic onto salmon and pat into filet.
  4. Place on a baking sheet, cook uncovered until flaky about 10-15 minutes.

 

MDA’s Balsamic Vinaigrette

I can take no credit for this dressing at all – it’s pulled directly from Mark’s Daily Apple post of 10 Delicious DIY Salad Dressings.

The only thing I occasionally change is using Italian Seasonings instead of dried oregano, but that’s hardly an adaptation. Basically the only reason I’m posting it verbatim here is because it’s so delicious that I want it at my fingertips at all times.

My only suggestion is to definitely use a magic bullet or blender to mix the ingredients¬† because you get a great emulsification that gives this dressing a creamy consistency (with no dairy). It’s just plain good.

Mark Sisson’s Balsamic Vinaigrette

3/4 cup extra virgin olive oil
3/4 cup balsamic vinegar
1 clove garlic, crushed
1/2 tsp dried oregano
2 tsp Dijon mustard
Salt and pepper to taste

Method:
In a magic bullet or blender combine all the ingredients. Refrigerate until ready to serve.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
July 2012
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