Wild Salmon w/ Lemon Cilantro, Roasted Brussel Sprouts & Quinoa

Gluten & Dairy Free

Most times when I do salmon, I bake it with dill.  It’s such a simple, powerful pair that tastes fantastic, however, this time I wanted to try something different with another one of my favorite herbs:  cilantro.  Here’s a really simple recipe below that’s packed with protein and green cilantro goodness.


wild salmon
brussel sprouts
white onion (chopped)
garlic (minced)
olive oil
lemon juice
butter or earth balance
salt & pepper


The brussel sprouts..

  • Preheat oven to 450 degrees.
  • Rinse the brussel sprouts and chop off the stems of each piece.  Cut large sprouts in half.
  • Add brussel sprouts, chopped white onions and minced garlic in a square baking pan or glass casserole pan.  Stir in generous amounts of olive oil, a tablespoon or so of lemon juice, salt and pepper.
  • Roast in oven for approximately 30-35 minutes.  Every 10 minutes, check and stir.  You want a fork to be able to go through a sprout, but you want it to still be firm (not mushy).

The quinoa..

  • In a pot, add dry quinoa (about 2 cups).
  • Add water until the water line is about 2 cm above the quinoa line.
  • Heat over stove top on high.  Once it starts boiling, reduce heat to medium, stirring occasionally with a fork (to keep the consistency fluffy).
  • Once water has evaporated, turn off heat.
  • Stir in a tablespoon of butter, salt & pepper to taste.

The cilantro-lemon topping..

  • Chop long stems off of cilantro.
  • In a medium pan, heat olive oil on medium heat.  Add cilantro and stir in oil for about 2-3 minutes.  Stir in squirts of lemon.  You want the cilantro to soak in the juices, but you don’t want to overcook it so much that it wilts.  Remove cilantro-lemon juice and set aside.

The salmon..

Usually I like to bake salmon.  However, this time since I was using the oven to roast the brussel sprouts, I decided to pan fry instead.

  • In the same pan, heat olive oil to medium heat.
  • Add wild salmon filet.  Saute for about 3 minutes, add tablespoon or so of water to lock in the moisture.
  • Flip and saute the other side for another few minutes.  Do not overcook.  You want the outer skin to be cooked to a light pink, but the inside to stay seared and moist (deeper pink color).
  • Serve on a plate, add the cilantro-lemon topping on top and enjoy!



Banana Bread (Gluten & Dairy Free)


There’s nothing like a homemade loaf of warm, moist banana bread.  Here’s a really simple, easy recipe made from scratch.  It’s allergen-friendly and I’ve provided some ingredients to substitute or opt out of depending on your preference.


  • 1 cup all purpose gluten-free flour (I use Bob’s Red Mill)
  • 3 mashed bananas (ripe, yellow ones)
  • 2 eggs
  • 1/2 cup brown sugar (if going sugar-free, can substitute stevia, maple syrup, or opt out altogether)
  • 3 tbsp unsweetened organic apple sauce
  • 1 tsp baking soda
  • 1 tsp bourbon vanilla extract
  • 1 tbsp cinnamon
  • 1 tbsp earth balance (or butter)
  • walnuts (optional)


  • Preheat oven to 350 degrees.
  • In large bowl, combine flour, brown sugar, baking soda and cinnamon.
  • In another bowl, whisk 2 eggs.  Add mashed bananas, apple sauce, and vanilla extract.
  • Combine wet ingredients together with dry ingredients.  Don’t over-stir (mixture is supposed to be a little lumpy).
  • Coat an 8″ x 4″ loaf pan with earth balance.  I usually take a paper towel and spread the earth balance around in the pan to evenly coat it.
  • Pour mixture into pan. Sprinkle walnuts on top to cover.
  • Bake in oven for about 35-45 minutes, or until the loaf has a risen and you can run a clean toothpick or fork through it.
  • Let cool for 5 minutes, then dive in!  Best served fresh out of the oven (though easily store-able and you can re-heat in the oven the next day).

You can eat this with coffee or tea in the morning, as a midday snack, or for dessert after dinner.  It’s very flavorful and satisfying on it’s own.. but here’s some other ways to enjoy depending on your mood.

Feeling nutty?  Slather almond or peanut butter on top. 
Feeling fruity?  Add additional fresh sliced bananas on top or serve with fresh sliced apples.
Feeling sweet?  Pretend like you’re eating pancakes or french toast, and add powdered sugar and maple syrup.

Veggies for Breakfast (part 2)

This is part 2 of my ‘Veggies for Breakfast’ recipe series.  Here is Veggies for Breakfast (part 1).


eggs (scrambled)
black beans (organic from can)
crimini mushrooms (diced)
sausage (optional, I use the Applegate Organics brand)
garlic (minced)
shallots (minced)
olive oil
gluten free toast
earth balance (optional spread for toast)


  1. Heat olive oil in a large pan.  Saute garlic and shallots for about 2 minutes.  Add turmeric to create a flavor base.  Stir to make sure garlic and shallots are coated.
  2. In separate pot, heat organic black beans on medium-low.
  3. In pan, add diced mushrooms and sliced sausage.  Stir, add more olive oil if necessary.
  4. Continue heating for about 5 minutes.  When the mushrooms are at a nice consistency, add spinach and heat for no more than 2 minutes (you want to add spinach towards the very end so it doesn’t wilt, but maintains a nice fluffy leaf).
  5. Remove veggies onto a plate and add scrambled eggs into the same pan (so it gets the turmeric,  olive oil and leftover veggie/sausage flavor).  Salt and pepper to taste.
  6. Remove from heat.  Serve hot with black beans and toasted gluten free bread.  For a butter-like spread, you can use Earth Balance (a dairy-free vegan alternative to butter).

*Black beans are a high source of protein and are good for the kidneys. 

**Turmeric has great anti-inflammatory healing properties. Click here to read more about the benefits of turmeric.

***Garlic helps to improve circulation, eliminates toxins and aids in prevention of the common cold.

****Crimini mushrooms have antibiotic properties and helps to rid the body of excess mucus.

*****Spinach is a good “blood builder” and moistens dryness in the body (particularly useful in the treatment of diabetic dryness and thirst). 

Gluten Free Banana Pancakes w/ Flaxseeds & Apple Cinnamon

I’m a breakfast girl and one of my favorites growing up was when my mom made pancakes in the morning!  Here is a really easy comfort recipe that will sweeten and perk you up on a cold morning.


Gluten free pancake mix (Bob’s Red Mill)
Bananas (sliced)
Apples (chopped)
Brown sugar
Flax seeds (whole)**
Almond milk
Maple syrup (high grade)
Earth balance (or butter)
Almond butter (optional)


    1. Add dry pancake mix in a large bowl.   Pour in almond milk and stir until you reach a nice, balanced consistency (not too runny, not too chalky).
    2. Stir in sliced bananas and whole flax seeds.  You may need to add a few more splashes of milk if the batter gets too thick.
    3. Heat a tablespoon of Earth balance in a stove top pan on medium heat.  Heat for 2 minutes, coating the entire pan.
    4. Pour pancake batter into pan, forming a circle shape for your pancake.
    5. Heat for a few minutes and then flip with a spatula (this is the funnest part).  Repeat this process until you use up all the batter and each pancake is cooked thoroughly (you may need to flip back and forth several times).
    6. In a separate pan, heat Earth balance on medium heat.  Add fresh chopped apples, toss and stir.  Add brown sugar and cinnamon.  Continuously toss around the apples.   You want the cinnamon and sugar to coat the apples.
    7. Continue heating the apples until they reach a tender consistency (not mushy, do not overcook them).  The goal is not to make apple syrup, but to still have a chunky topping for your pancakes.
    8. Pour your apple cinnamon topping on top of your pancakes. Add premium maple syrup and enjoy!

*For added deliciousness, you could spread a layer of almond butter on your pancakes before adding the apple cinnamon topping.  This is very decadent, but very delightful.

**Flax seeds are a great source of fiber.  They are also great to add to yogurt or oatmeal in the mornings.