This is a very simple recipe that’s done in under 20 minutes. It’s filling and nutritious and can be paired with steak, chicken or fish which is found here.
2 yellow zucchinis, quartered
2 green zucchinis, quartered
1 large onion, quartered
1 – 2 tbsp olive oil for cooking
freshly ground pink Himalayan sea salt – to taste
freshly ground black pepper – to taste
1/2 tsp dried Italian seasoning
1/4 tsp crushed red peppers
1 tbsp organic Braggberry superfruit dressing and marinade (pictured below)
Heat olive oil in pan over medium-high heat.
Once the oil is hot, add and sauté the onions until fragrant. About 2 minutes.
Add the zucchinis, salt, pepper, crushed red pepper, Italian seasoning and sauté until to preferred doneness. This will take about 7-9 minutes. The texture should still be crunchy yet tender, or if you want it soft, just cook it a little longer.
Once cooked to your preferred doneness, you’re going to want to brighten up the dish. I used organic Braggberry. You may use balsamic vinegar or juice of 1/2 a lemon.
I first made this recipe when I hosted for Thanksgiving 2018, my guests were flabbergasted as they thought it was sweet potato fries. Haha. This is a nice alternative if you’re on a low-carb/low-cal diet as it is very low in calories and you can have as many “fries” you want without feeling guilty.
Here’s the link for the tutorial on how to cut the carrots into matchsticks. It’s super fast and easy.
3 pounds carrots, peeled, julienned or 3 large carrots
1 – 1 1/2 tbsp olive oil
freshly ground pink Himalayan salt to taste
freshly ground black pepper to taste
1 tsp dried rosemary
PAM oil spray for baking
Pre-heat oven to 450°F. Line the baking sheet with foil and spray it with PAM spray. This will prevent the carrots from sticking to the foil and the foil is for easy cleanup afterwards.
Toss the carrots in oil, salt, pepper and rosemary in a boil and put them on the lined baking sheet.
Roast and toss occasionally until tender and browned. About 30-40 minutes.
***If you are going to pair this with the garlic butter salmon recipe, follow the pre-heating instructions from the salmon recipe and make sure you put the carrots in first before anything else, as it will take longer with the lower baking temperature.
This is a go-to recipe of mine that I have stuck to over the years and it never fails to satiate my craving for salmon. There’s just the perfect amount of heat from the crushed red peppers, it’s bright and light from the lemon butter mixture and my MOST favorite seasoning of this dish is the garlic! (pronounced gah-lic!) The best part is, it’s done in 30 minutes.
1 tablespoon chopped parsley, for garnishing (may use dried parsley)
Pre-heat oven to 375°F, line a baking sheet with foil. The piece of foil should be big enough to cover the fish.
In a small bowl, place the butter and microwave 20-30 seconds to melt it. If there’s still whole pieces left of butter, just keep stirring until everything melts. Place the lemon juice and the minced garlic in the bowl and stir.
Season both sides of the salmon with the freshly ground pink Himalayan salt and freshly ground black pepper, oregano and parsley. At this point you may choose to add the crushed red pepper flakes or you may choose to skip it. (I say add it, since it’s really not spicy at all and just gives the dish a bit of heat.)
Once you’re done seasoning, cover the fish and place into the over and bake for 20-25 minutes. Check for doneness after the allotted time, it should be flaky.
Let stand for 5-10 minutes as it will continue to keep cooking. This is the secret so the ends of the salmon don’t come out dry and the whole fish will be moist.