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Easy Matzo-Crusted Wild Salmon

Serves 4

Kids and adults alike will love this quick and flavorful baked salmon with a light, crunchy crust.

Ingredients

Organic spray oil
1 tablespoon dijon mustard
1 tablespoon of plain yogurt
4 (4-ounce) boneless, skinless wild-caught salmon fillets
3/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 matzo cracker, crumbled

Method

Preheat oven to 400°F. Oil a large baking sheet and set aside. In a small bowl, whisk together mustard and plain yogurt. Season salmon all over with salt and pepper. Brush the top of each fillet with some of the mustard mixture and sprinkle generously with matzo crumbs, pressing them down to form a crust. Transfer salmon, matzo side up, to prepared baking sheet and spray with oil. Bake until just cooked through, about 10 minutes.

Nutrition

Per serving: 230 calories (70 from fat), 8g total fat, 1.5g saturated fat, 70mg cholesterol, 570mg sodium, 6g total carbohydrate (0g dietary fiber, 0g sugar), 29g protein *Taken From WholeFoodsMarket.com

Kale Salad with Cranberry Vinaigrette and Walnuts
Serving Size: Serves 8
Adapted from Fine Cooking.

Ingredients

1/2 cup thinly sliced red onion

1/2 cup cranberries

2 oranges, divided

1 tablespoons red wine vinegar

1 teaspoon minced ginger

2 teaspoons raw honey

3/4 teaspoon Celtic sea salt

4 tablespoons extra-virgin olive oil

2 bunches Lacinato Kale, thick end stems removed and thinly sliced

1/2 cup chopped walnuts

Instructions
Place red onion in a bowl and cover with cold water. Set aside. Place cranberries in the bowl of a food processor and pulse 12-15 times until finely chopped. Using a sharp knife, place 1 orange on it's end and carefully cut the skin off. Then turn orange on it's side and thinly slice. Place orange slices in a salad bowl. Cut the other orange in half and using one half, squeeze out 1 tablespoon of juice into a measuring cup. Whisk in red wine vinegar, ginger, honey, sea salt and olive oil. Stir in cranberries. Cut remaining half of orange into thin slices and add to the salad bowl (or you can store it for later use). Place kale and walnuts in salad with sliced orange slices. Drain the onions and add to salad bowl. Pour vinaigrette over kale mixture and toss about 10 times until the leaves are glistening. Let salad sit at room temperature for 1 hour before serving.

Kale Salad with Cranberry Vinaigrette and Walnuts
Serving Size: Serves 8
Adapted from Fine Cooking.

Ingredients

1/2 cup thinly sliced red onion

1/2 cup cranberries

2 oranges, divided

1 tablespoons red wine vinegar

1 teaspoon minced ginger

2 teaspoons raw honey

3/4 teaspoon Celtic sea salt

4 tablespoons extra-virgin olive oil

2 bunches Lacinato Kale, thick end stems removed and thinly sliced

1/2 cup chopped walnuts

Instructions
Place red onion in a bowl and cover with cold water. Set aside. Place cranberries in the bowl of a food processor and pulse 12-15 times until finely chopped. Using a sharp knife, place 1 orange on it's end and carefully cut the skin off. Then turn orange on it's side and thinly slice. Place orange slices in a salad bowl. Cut the other orange in half and using one half, squeeze out 1 tablespoon of juice into a measuring cup. Whisk in red wine vinegar, ginger, honey, sea salt and olive oil. Stir in cranberries. Cut remaining half of orange into thin slices and add to the salad bowl (or you can store it for later use). Place kale and walnuts in salad with sliced orange slices. Drain the onions and add to salad bowl. Pour vinaigrette over kale mixture and toss about 10 times until the leaves are glistening. Let salad sit at room temperature for 1 hour before serving.

Kale Salad with Cranberry Vinaigrette and Walnuts
Serving Size: Serves 8
Adapted from Fine Cooking.

Ingredients

1/2 cup thinly sliced red onion

1/2 cup cranberries

2 oranges, divided

1 tablespoons red wine vinegar

1 teaspoon minced ginger

2 teaspoons raw honey

3/4 teaspoon Celtic sea salt

4 tablespoons extra-virgin olive oil

2 bunches Lacinato Kale, thick end stems removed and thinly sliced

1/2 cup chopped walnuts

Instructions
Place red onion in a bowl and cover with cold water. Set aside. Place cranberries in the bowl of a food processor and pulse 12-15 times until finely chopped. Using a sharp knife, place 1 orange on it's end and carefully cut the skin off. Then turn orange on it's side and thinly slice. Place orange slices in a salad bowl. Cut the other orange in half and using one half, squeeze out 1 tablespoon of juice into a measuring cup. Whisk in red wine vinegar, ginger, honey, sea salt and olive oil. Stir in cranberries. Cut remaining half of orange into thin slices and add to the salad bowl (or you can store it for later use). Place kale and walnuts in salad with sliced orange slices. Drain the onions and add to salad bowl. Pour vinaigrette over kale mixture and toss about 10 times until the leaves are glistening. Let salad sit at room temperature for 1 hour before serving.

One-Pot Chicken and Potatoes
Serving Size: Serves 4
You can make this dish with thighs, breasts or drumsticks - whichever you prefer. Remember, it’s best to purchase a pastured chicken if possible as the nutrient content is much greater than their conventional counterparts. 
Adapted from Donna Hay

Ingredients
3 tablespoons ghee
Celtic sea salt and freshly ground black pepper
8 pieces chicken with skin attached
4 russet (baking) potatoes, sliced into 1/4” slices
1/4 cup capers, drained
5 cloves garlic
1 bunch fresh oregano
1 teaspoon Celtic sea salt
1/2 cup dry white wine (you can substitute with chicken stock)
3/4 cup chicken stock
Juice of 1 lemon
Instructions
Preheat oven to 400ºF and adjust rack to middle position. Heat dutch oven (or a large oven-proof pot) over medium high heat for 2 minutes. Melt ghee in pot and swirl to coat. Season chicken breasts with sea salt and black pepper. Place chicken, skin-side down in the pot and cook until the bottom is golden brown, about 3-5 minutes (the ghee should sizzle when you add the chicken). Using a pair of tongs, remove chicken from the pot and place on a plate (the chicken will not be fully cooked at this point). Place potatoes, capers, garlic, oregano, sea salt, wine and stock in the dutch oven. Scrape any brown bits free from the bottom of the pot (these are full of flavor!). Place chicken on top of potato mixture, put lid on pot and place in the oven. Bake for 10 minutes, remove lid and bake for an additional 20 minutes. Remove from the oven, spritz with lemon juice and serve.

One-Pot Chicken and Potatoes
Serving Size: Serves 4
You can make this dish with thighs, breasts or drumsticks - whichever you prefer. Remember, it’s best to purchase a pastured chicken if possible as the nutrient content is much greater than their conventional counterparts. 
Adapted from Donna Hay

Ingredients
3 tablespoons ghee
Celtic sea salt and freshly ground black pepper
8 pieces chicken with skin attached
4 russet (baking) potatoes, sliced into 1/4” slices
1/4 cup capers, drained
5 cloves garlic
1 bunch fresh oregano
1 teaspoon Celtic sea salt
1/2 cup dry white wine (you can substitute with chicken stock)
3/4 cup chicken stock
Juice of 1 lemon
Instructions
Preheat oven to 400ºF and adjust rack to middle position. Heat dutch oven (or a large oven-proof pot) over medium high heat for 2 minutes. Melt ghee in pot and swirl to coat. Season chicken breasts with sea salt and black pepper. Place chicken, skin-side down in the pot and cook until the bottom is golden brown, about 3-5 minutes (the ghee should sizzle when you add the chicken). Using a pair of tongs, remove chicken from the pot and place on a plate (the chicken will not be fully cooked at this point). Place potatoes, capers, garlic, oregano, sea salt, wine and stock in the dutch oven. Scrape any brown bits free from the bottom of the pot (these are full of flavor!). Place chicken on top of potato mixture, put lid on pot and place in the oven. Bake for 10 minutes, remove lid and bake for an additional 20 minutes. Remove from the oven, spritz with lemon juice and serve.

One-Pot Chicken and Potatoes
Serving Size: Serves 4
You can make this dish with thighs, breasts or drumsticks - whichever you prefer. Remember, it’s best to purchase a pastured chicken if possible as the nutrient content is much greater than their conventional counterparts. 
Adapted from Donna Hay

Ingredients
3 tablespoons ghee
Celtic sea salt and freshly ground black pepper
8 pieces chicken with skin attached
4 russet (baking) potatoes, sliced into 1/4” slices
1/4 cup capers, drained
5 cloves garlic
1 bunch fresh oregano
1 teaspoon Celtic sea salt
1/2 cup dry white wine (you can substitute with chicken stock)
3/4 cup chicken stock
Juice of 1 lemon
Instructions
Preheat oven to 400ºF and adjust rack to middle position. Heat dutch oven (or a large oven-proof pot) over medium high heat for 2 minutes. Melt ghee in pot and swirl to coat. Season chicken breasts with sea salt and black pepper. Place chicken, skin-side down in the pot and cook until the bottom is golden brown, about 3-5 minutes (the ghee should sizzle when you add the chicken). Using a pair of tongs, remove chicken from the pot and place on a plate (the chicken will not be fully cooked at this point). Place potatoes, capers, garlic, oregano, sea salt, wine and stock in the dutch oven. Scrape any brown bits free from the bottom of the pot (these are full of flavor!). Place chicken on top of potato mixture, put lid on pot and place in the oven. Bake for 10 minutes, remove lid and bake for an additional 20 minutes. Remove from the oven, spritz with lemon juice and serve.

Recipe: Almond Cream Cheese from the Fast Paleo
1. Soak almonds in filtered water overnight or 8 hours. Drain and rinse almonds.
2. Blanch soaked almonds by pouring very hot water on them and let sit for 5 minutes.
3. Remove the skins by pinching the almonds between your fingers.
4. In Vitamix or food processor goes blanched almonds, water, salt, apple cider vinegar and lemon juice.
5. Blend until smooth. Voilà: almond cream cheese.
For savory cream cheese add herbs and spices.
For a fruit dip add a little alternative sweetener and vanilla extract.
Ingredients
1 c. Raw Almonds
1/3 - 1/2 c. Filtered Water
1/2 tsp. Celtic Sea Salt
1 tsp. Apple Cider Vinegar
1 tsp. Lemon Juice

Recipe: Almond Cream Cheese from the Fast Paleo
1. Soak almonds in filtered water overnight or 8 hours. Drain and rinse almonds.
2. Blanch soaked almonds by pouring very hot water on them and let sit for 5 minutes.
3. Remove the skins by pinching the almonds between your fingers.
4. In Vitamix or food processor goes blanched almonds, water, salt, apple cider vinegar and lemon juice.
5. Blend until smooth. Voilà: almond cream cheese.
For savory cream cheese add herbs and spices.
For a fruit dip add a little alternative sweetener and vanilla extract.
Ingredients
1 c. Raw Almonds
1/3 - 1/2 c. Filtered Water
1/2 tsp. Celtic Sea Salt
1 tsp. Apple Cider Vinegar
1 tsp. Lemon Juice

Recipe: Almond Cream Cheese from the Fast Paleo
1. Soak almonds in filtered water overnight or 8 hours. Drain and rinse almonds.
2. Blanch soaked almonds by pouring very hot water on them and let sit for 5 minutes.
3. Remove the skins by pinching the almonds between your fingers.
4. In Vitamix or food processor goes blanched almonds, water, salt, apple cider vinegar and lemon juice.
5. Blend until smooth. Voilà: almond cream cheese.
For savory cream cheese add herbs and spices.
For a fruit dip add a little alternative sweetener and vanilla extract.
Ingredients
1 c. Raw Almonds
1/3 - 1/2 c. Filtered Water
1/2 tsp. Celtic Sea Salt
1 tsp. Apple Cider Vinegar
1 tsp. Lemon Juice

Cinnamon and cardamom combined with banana make this a wintry and satisfyingly sweet drink. Add hemp powder and almond milk, and you have a protein-rich, dairy free, guilt-free treat.
4 medjool dates
1 frozen banana
1 cup almond milk
1 tablespoon almond butter
¼ teaspoon cinnamon
1/8 teaspoon cardamom
3 ice cubes
3 tablespoons hemp powder
1. Combine all ingredients in a powerful blender.
2. Blend 1 minute, or until smooth and creamy.

Cinnamon and cardamom combined with banana make this a wintry and satisfyingly sweet drink. Add hemp powder and almond milk, and you have a protein-rich, dairy free, guilt-free treat.
4 medjool dates
1 frozen banana
1 cup almond milk
1 tablespoon almond butter
¼ teaspoon cinnamon
1/8 teaspoon cardamom
3 ice cubes
3 tablespoons hemp powder
1. Combine all ingredients in a powerful blender.
2. Blend 1 minute, or until smooth and creamy.