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Cori’s Creations – Salmon Burger Atop Veggies

There’s nothing more fun then being creative with food and eating healthy at the same time. I had bought frozen salmon burgers to just keep in the freezer for a quick, easy meal. An easy way to eat a salmon burger is to eat it like a regular hamburger, but since I like to get creative, I experimented a little.

You can either buy the frozen salmon burgers or you can make your own. I haven’t attempted that yet but plan on it. I’m not that crazy about the frozen ones , could be the brand though. Ok on to creating. (serving based on 1 person)
Now the veggies can be switched if you don’t like something you can replace it with something else or just leave it out.

1 salmon burger
sliced onion ( use as much or little as you like)
half a red pepper sliced in long thin pieces
half a yellow pepper sliced in long thin pieces
about a ¼ cup of broccoli
shredded mozzarella
grated parmesan cheese
Olive oil

In a small pan cook the salmon burger. After it’s cooked take off the heat and sprinkle some shredded mozzarella cheese on top. Then cover the pan for a few minutes so the cheese melts on top of it.

In another pan heat some olive oil on medium heat. Put in sliced onions, peppers and broccoli and sauté. Pour a little more olive oil on so it doesn’ tseem dry. I add a little bit of salt for flavor, you can use no salt or any other seasoning to your liking. Keep mixing the veggies so they don’t burn, and cook for about 5 to 8 minutes. I like the veggies a little crunchy with the salmon burger so I don’t cook them too long. Spread veggies on a plate, put a little more olive oil over them and then sprinkle some parmesan cheese on top. Place the salmon burger on top of the veggies and dig in !

You get your protein with the salmon burger, your carbohydrates with your veggies, protein and fat with the cheeses and more healthy fat with the olive oil. It’s a well rounded meal; satisfying, healthy and delicious.

What better way to change your style of eating to a more healthy way then to be creative, enjoy experimenting. Smile your way into a better eating style for yourself.

Cori Sachais Swidorsky
Cori_informingwomen@msn.com
http://www.informingwomen.com

Moroccan Salmon – Low Fodmap

At the last Allergy & Free From show I purchased a range of three spice mixes from Fodify Foods, a company started by two dietitians – this is the first of the recipes I have tried for the Moroccan spice blend. The spice mixes are low fodmap and the Moroccan spice tastes flavourful and authentic. The white dried lime imparts a strong flavour, but a not unpleasant citrus base to the dish, making this recipe really tasty and good enough for a weekend evening meal treat. I was unsure what to expect, but this spice mix is really rather good – you lucky fodmappers!

http://www.fodify.co.uk/

Ingredients

2 flat teaspoons of Moroccan spice mix (Fodify)

400g of sliced carrots

200g of celeriac

Spray oil

1 white dried lime

cumin seeds

1 tablespoon of oil

Salt & pepper to taste

3 tablespoons of tinned tomato

2 tablespoons of natural lactose free yoghurt

Two large salmon fillets

Dried edible rose petals to serve

Serves 3-4.

Method

Peel and slice the carrot and celeriac.

Spray with oil, sprinkle with cumin seeds and roast for 15 minutes in a hot oven.

Add the oil to the pan and fry the Moroccan spices to release the aroma.

Add the tomato and yoghurt to the pan.

Cut the salmon into pieces and add it to the pan with tomato, yoghurt and spices.

Add the roasted carrot and celeriac to the pan, mix well.

Add the white dried lime and seasoning.

Transfer to a oven dish and cook for 30 minutes at gas mark 6.

Remove the lime.

Sprinkle with edible rose petals and serve with corn based couscous.

The Fodify spice mix was purchased for the recipe.

coralsalmonframe

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