Salmon with Lemon Dill Sauce

I know I've mentioned numerous times how much I LOVE salmon. I especially love cooking salmon because it's so easy to make and always comes out perfectly. One of my goals for 2015 is to start cooking with more herbs. Herbs are so good for you, each with their own unique health benefits. Herbs are also an easy way to add more flavor and depth to healthy dishes. 

My grandmother always used dill in her cooking so I grew up loving this particular herb. When I was shopping at the grocery store the other day, they had a sale on beautiful Atlantic salmon. As soon as I saw the salmon, I envisioned a delicious dill sauce to accompany it, and that's exactly what I made! Dill works really well with all fish, so if salmon isn't your thing, try it on any fish of your choosing. I served the fish with a side of cherry tomatoes and avocado which I think worked perfectly. 

Dill is said to have antibacterial properties which help to regulate levels of bacteria in the body. Dill is also known to be a good source of calcium which can help prevent bone loss, especially in women. Dill's essential oils and flavonoids are said to have calming effects and help with insomnia and restlessness. 

Ingredients:

3/4 pound salmon- skin off

1/4 cup olive oil mayo

3 oz. non-fat Greek yogurt

1/2 lemon juiced

1 clove garlic- minced

1/8 cup chopped dill

salt/pepper to taste

Directions:

1) Preheat oven to 400 degrees

2) Line baking sheet with foil and spray with non-stick cooking spray

3) Pat fish dry then season with salt/pepper and place on foil.

4) Make the lemon dill sauce by combining the mayo, Greek yogurt, lemon juice, garlic, dill, and salt/pepper. 

5) Top fish with 3/4 of the yogurt mixture (reserving 1/4 for dipping)

6) Cook salmon for 15 minutes or until cooked through.

7) Serve with extra sauce and enjoy!

*Serves 2-3 people depending on your level of hunger!

Avocado Egg Toast

It's January in New England, and you know what that means? Cold and flu season- GROSS. Unfortunately, my husband and I picked up a nasty cold that has been lingering with us for days. Hopefully we'll start to feel better soon, but in the meantime we've been eating lots of superfoods to try to heal us. 

I've been eating fruits and vegetables like it's my job so I can load up on Vitamin C and all of the other necessary nutrients to ward off illness. When determining what to eat for breakfast this morning, I was reminded of a delicious breakfast I had at a cute little breakfast place in my hometown: avocado egg toast. I realized I had all of the ingredients to make this easy and scrumptious breakfast at home, and you know what? It turned out BETTER than the restaurant version. I LOVE when that happens!

I recently started using Ezekiel bread which is a sprouted grain bread. It has far less additives than regular bread, and much less sugar. If you're curious about Ezekiel bread- check out the health benefits here.

Avocados are one of my very favorite superfoods. I've been eating them since I've been sick because I know they're doing great things for my body. Check out one of my other avocado recipes where I discuss some of this fruit's amazing health benefits.

Ingredients:

4 slices whole grain sprouted bread (I used Ezekiel)

1 avocado

4 eggs

1 tbsp. butter

1/2 tsp. salt

1-2 tsp. honey (depending on how sweet you like it) 

1/8-1/4 tsp. red pepper flakes (depending on how spicy you like it)

Directions:

1) Toast bread to your desired darkness

2) Cook eggs to your liking in a non-stick pan with butter. (We cooked ours over easy. The restaurant where I ate this meal cooked theirs sunny side up. Anyway you choose will be delish!)

3) Cut avocado open and scoop out the flesh. Mash in a small bowl with 1/2 tsp. salt.

4) Take the toasted bread and spread 1/4 avocado on each slice. Add one egg to each piece of toast and drizzle each piece with as much honey as you like. Add a sprinkle of red pepper flakes and BAM, you're done. Enjoy!

*This makes 2-4 servings depending on how hungry you are!