Salmon and Asparagus Salad

February 21, 2013

(phase 1-4) serves 4

2 cups sliced cucumber
1 pound asparagus, trimmed and cut into 3-inch pieces
4 cups chopped romaine lettuce
4 skinless salmon fillets
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Olive oil Cooking spray
1/2 cup thinly sliced red onion
1/2 cup Walden Farms Asian salad dressing

Preheat broiler. Bring 3-4 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water, plunge asparagus into ice water; drain and set aside. Sprinkle fillet evenly with sea salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, cucumber, asparagus, onion, and Asian dressing in a large bowl; toss gently to coat.

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Cotton Candy Meringue Cookies

February 14, 2013

(phase 1-4) serves a bunch!

cotton candy cookies

1 packet IP raspberry jelly
1 cup granulated Stevia
8 egg whites at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt

Preheat oven to 250 degrees F. Line 2 baking sheets with parchment paper.

Cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. The fit should be tight.

In a small bowl, stir the Raspberry jelly packet with the Stevia. In a large bowl, using an electric mixer, beat the egg whites with cream of tartar and sea salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. Spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (Do not seal bag, so that air can escape.)

Squeeze the bag to place golf-ball size dollops of meringue mixture onto the prepared baking sheets. For a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.

Bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. Try not to open oven door while baking but check on progress. At end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. Store in airtight container.

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Roasted Cauliflower and Salmon

February 11, 2013

(phase 1-4) serves 4

4 garlic cloves
2 anchovy fillets (optional)
1/4 to 1/2 teaspoon red-pepper flakes
Sea salt and ground pepper
2 tsp olive oil divided
2 tbsp water
1 head cauliflower (about 2 pounds), cored and cut into large florets
4 skinless salmon fillets, (6 to 8 ounces each)
4 thin lemon slices, halved, plus 4 wedges, for serving

Preheat oven to 450 degrees. Gather garlic, anchovies (if using), and red-pepper flakes into a pile. Coarsely chop with large knife; season generously with sea salt. Using flat side of knife blade, mash mixture into a paste.
Place paste into a large bowl; add 1 tsp olive oil, & water, and mix to combine. Add cauliflower, and toss to coat. Spread mixture in a single layer on a large rimmed baking sheet. Roast until starting to soften, about 15 minutes.
Season salmon with sea salt and pepper. Remove baking sheet from oven; push cauliflower to sides, and place fillets in the center. Arrange two half-slices of lemon on each fillet. Return to oven; bake until fish is opaque throughout, 10 to 15 minutes. Serve with lemon wedges.

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Tuna Stuffed Eggs

February 4, 2013

(phase 1-4) serves 1-2

6 ounce can white albacore tuna in water, drained
1/2 cup Walden Farms mayo
6 hard boiled eggs, peeled and sliced in half lengthwise
2 tablespoon onion, minced
2 tablespoon celery, minced
1/2 teaspoon mustard
Sea salt
1/8 teaspoon black pepper
Pinch celery seed

Slice egg whites in half lengthwise. Remove the yolks from the whites and discard all yolks but one. Mash the 1 yolk and mix with the remaining ingredients until smooth; fill the egg whites with the tuna mixture. Dust with paprika.

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