by Chef Jennifer Una Alaska Salmon on Greens 1 can Alaskan king salmon 2 cups mixed salad greens Arrange salad greens on a large dinner plate. Open can of salmon and drain liquid. Remove skin and bones from fish and fork out on top of greens. Cover and set aside...
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Robin’s Recipes
Frangipane Tart with Strawberries
For The Crust: 1/3 cup whole blanched organic almonds 1 1/4 cup all purpose flour (use sorghum flour to keep it gluten free!) 3 tbls organic date sugar (puréed dates) or fruit purée pinch of salt 1 tsp lemon zest 6 TBS unsalted butter, cold and cut into cubes 2-4 tbls...
Eggs in Purgatory
(recipe by Lindsay Chandler) Serves 2-4 1-28 ounce can of tomatoes 4 large fresh eggs 3 cloves garlic, crushed 1-2 Teaspoons red pepper flakes (to taste) 1 Cup water or stock of your choice 3 Tablespoons olive oil 1 red bell pepper 1 white onion Fresh basil, sliced...
Quick Wrap Up
A super easy snack to hold you over until your next meal, or before a tennis match or workout to sustain energy. Great protein, vegetables and probiotics for amazing digestion. Ingredients Sliced deli meat (nitrite free, free range) 1 jar raw sauerkraut (lots...
Winter Squash – cancer protective!
by Robin Nielsen What a funny name – squash! I have several butternut squash leftover from Christmastime that were a gift from a family member’s garden. They can last a long time because of their hard outer shell. I thought it would be fun to share some...
Brownies – the most delicious ever & gluten free!
By Patti Tartaglia, The Food Fixx Makes twenty-four 2-inch brownies For the chewiest texture, it is important to let the brownies cool thoroughly before cutting. If your baking dish is glass, cool the brownies 10 minutes, then remove them promptly from the pan...
