Lebanese Garlic Salmon + Brussels Sprouts

Equipment Needed:

  • Large Skillet
  • Air Fryer or Cookie Sheet
  • Blender
  • (2) Large Mixing Bowls

Ingredients:

  • ½ Lb. Wild Caught Salmon Filets
  • 1 Bag Whole Brussels Sprouts
  • 1 White Onion
  • 2 Tbsp Balsamic Glaze
  • ¼ Cup Avocado Oil
  • 1 Tsp Sea Salt
  • 6 Cloves Garlic
  • Juice of ½ Lemon

Entree Directions:

Rinse salmon under running water.

Add the garlic cloves and salt to a food processor or blender. Blend until finely minced, pausing to scrape down the sides as needed.

While continuing to blend, slowly drizzle in about half of the oil. Continue to process until the mixture becomes fluffy. Add one teaspoon of the lemon juice. Alternate between the oil and lemon juice until complete, allowing enough time for the oil to emulsify in between.

Transfer salmon to a large mixing bowl. Pour the sauce mixture on top of the salmon. Mix thoroughly until evenly distributed.

Heat a large skillet over medium high heat. Add 1 tbsp avocado oil.

Add salmon to the skillet. Let cook 5-7 minutes on each side before flipping.

While salmon is cooking, rinse and slice brussels sprouts and onions. Transfer cut vegetables to a large mixing bowl and combine with garlic powder and sea salt. Transfer to an air fryer or to the oven on top of a cookie sheet at 400 degrees F.

Let cook 10 minutes before tossing. Transfer back to the air fryer or oven and cook an additional 7-12 minutes.

Remove salmon from the skillet, then vegetables. Serve.

Green Banana Cinnamon Smoothie

Equipment Needed

  • (1) Blender

Ingredients

  • 1 Cup Plain Greek Yogurt
  • 2 Tbsp Ground Flax Seed
  • 2 Unripe (Green) Bananas, Frozen
  • 4 Ice Cubes
  • 2 Cups Unsweetened Almond Milk
  • ½ Tsp Ceylon Cinnamon
  • 1 Tbsp Almond Butter

Directions

Combine all ingredients into a blender and blend until smooth. Enjoy!

Healing Turmeric Tonic

Equipment Needed:

  • (1) Small Saucepan
  • (2) Small Strainer

Ingredients:

  • 1 Tbsp Fresh Grated Turmeric

  • 1 Tbsp Fresh Grated Ginger

  • 1 Whole Lemon, Juice

  • 1 Tsp Maple Syrup

  • 1 Pinch Cayenne Pepper

  • 3 Cups Filtered Water

Entree Directions:

To a small saucepan, add turmeric, ginger, lemon juice and leftover lemon rind, maple syrup (optional), cayenne (optional), and filtered water.

Bring to a simmer (not a boil) over medium to medium-high heat (~3 minutes). Then turn off heat.

Set a small strainer over serving glasses and divide between two mugs. Enjoy. If the tonic is too potent for you, dilute with more hot/warm water.

Store (strained) leftovers in the refrigerator up to 2-3 days. Reheat on the stovetop until just warm.

Store (strained) leftovers in the refrigerator up to 2-3 days. Reheat on the stovetop until just warm.

Lavender Lemonade

Equipment Needed

  • (1) Medium Bowl
  • (1) Spoon
  • (1) Carafe or Pitcher

Ingredients

  • 1 Small Handful Fresh Lavender
  • 2 Tbsp Granular Monk Fruit Sweetener
  • 2 Cups Boiling Water
  • 1 Lemon, Juice
  • 2 Cups Cold Water
  • Ice

Directions

Cut the lavender flowers from the stems (no need to strip) and place in a medium bowl (a large pyrex measuring bowl works great because you can pour easily from it). Pour the monk fruit over the flowers and use your (clean) fingers to gently rub the flowers into the monk fruit.

Pour 2 cups of boiling water over the lavender “sugar” and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).

Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.

Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet. Add more monk fruit if too tart. Add ice and more water to the desired level of concentration. Note that the ice will melt eventually, further diluting the drink.

Add some thinly sliced lemons and a few lavender sprigs to the serving pitcher for presentation.