Recipe: Chimichurri Salmon

After taking a break from the blog, I am back once again! I have been uploading pictures of a lot of the meals I make on Instagram (check it out!) and have received multiple requests for recipes.  Upon those requests, I have decided to post my recipes here along with other nutrition and physical activity goodies!

My schedule has changed in the past couple of weeks, requiring me to prep my meals ahead of time.  This week I decided to use up my salmon in a unique way - with a chimichurri marinade. 

Chimichurri sauce is fresh herb sauce used as a topping on salmon or steak.  I decided to use the chimichurri sauce as a marinade for my salmon and baked several portions of salmon for the week.

Nutrition tip: getting at least 2 servings of fish such as salmon are a great way to get your dose of heart healthy omega-3 fats.  Fish is a great source of protein!

Chimichurri Salmon served with mixed vegetables.

Chimichurri Salmon
Makes: 6 servings
One Serving: 75g (one piece of salmon)

•  6 salmon fillets or salmon steaks 

 Chimichurri Marinade:

• 2 garlic cloves, peeled
• 1 ½ cups fresh parsley
• ¼ cup chopped green onions
• 3 tablespoons lemon juice
• 1 tablespoon olive oil
• 1-3 green chillies (optional)
• Salt and pepper to taste
• 1-3 tablespoons of water

1.Preheat the oven to 375 degrees F.  Grease a baking pan with olive oil.

2. In a blender, add all marinade ingredients and blend.  Add 1 tablespoon of water at a time until a smoothe paste is formed.

3. Generously cover salmon pieces with marinade one at at time and place in baking pan.

4. Bake salmon for 25-30 minutes or until easily flaked with a fork. Time will vary depending on the thickness of salmon.

Enjoy!

Recipe: Popovers

I hope you all are bundling up and embracing the beautiful fall colours!

Here is a great recipe I found for popovers on foodwishes.com - one of my favourite food blogs!

Hot & Fresh out of the oven

This is a very easy recipe and is a great substitute for dinner rolls. Since popovers are hollow, you can stuff them with tuna salad for a quick and easy lunch!

Popovers:
Makes: 8 popovers
One serving: 1 popover

• 1 cup all-purpose flour 
• 1/2 tsp salt 
• 2 large eggs 
• 1 cup milk 
• pinch cayenne 
•  2 Tbsp shredded cheddar cheese (optional)

1. Mix and fill in greased muffin pans 3/4 full. Place in a COLD oven and then set oven to 450C. Bake for 30 minutes. 

To watch the video on how to make this, visit Food Wishes. You will notice his turned out much more adventurous than mine!

Recipe: Crustless Vegetarian Quiche

A few weekends ago, my sister in law and I got together and made our own version of a crustless quiche. We couldn’t be bothered to make a crust from scratch, so we decided to omit it all together! 

 

Nutrition Tip: This recipe includes 3 food groups from Canada’s Food Guide: vegetables, eggs (a meat alternative), and dairy (from the milk and cheese). 

The great thing about this recipe is that you can always experiment with different vegetables!

Crustless Vegetarian Quiche

Makes: 2 8inch quiches or 1 10inch quiche
One Serving: 1/4 of quiche

• 1 medium onion
• 1/4 cup thinly sliced onions
• ½ cup diced green peppers 
• ½ cup diced red peppers
• ¼ cup green onions 
• 2 tsp vegetable oil 
• 1 cup grated cheese (mozzarella) 
• 5 large eggs 
• 2 cups skim milk
• Salt to taste
• Black Pepper to taste
• Red Chilli Powder to taste (optional)

1. Heat up vegetable oil in a saucepan on medium heat. Add onions and lightly brown.
2. Add the remaining vegetables and add spices to taste. Cook 8-10 minutes or until vegetables are tender. Do not overcook! Once it is cooked, turn heat off and set aside.
3. In a large mixing bowl, add 5 eggs.
4. Whisk in milk and cheese.
5. Mix in cooked vegetables.
6. Pour batter into a greased pie pan. I did not have a deep pie pan, so I used two pie pans instead.
7. Bake at 350F for 40-45 minutes or until set. Remove and let cool slightly before slicing.