Salmon, as you probably know, is considered a "super food". It's one of the richest sources of omega-3's and fatty acids which are essential for heart health, brain health, and reducing inflammation. 

I am super picky about salmon. It has to be fresh, not frozen, and wild caught. And the skin has to be removed before cooking, otherwise the taste is "too strong", ie: fishy. I also prefer salmon that is steak-cut vs. a filet. I don't know why, I just do.

I've prepared this fish so many ways over the years, and although I can not honestly say that I love salmon, I would eat it for it's health benefits. But recently I hit upon a method and recipe that I can't get enough of. I am seriously craving this salmon and I have been making it several times a week this summer.

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I am obsessed with this salad! I can't recall where I saw this recipe, it popped up when I was googling "summer salads". I made it for several days in a row, I just can not seem to get enough of this salad!

Chopped Kale Salad with Lemon Vinaigrette
Makes one large or two small salads

Salad:

Large bunch of kale, washed and stems removed, finely chopped
1/2 cucumber, peeled and diced
1/2 red onion, diced fine
3 Tbsp. chopped mint
1/4 cup pine nuts (or toasted slivered almonds)
1/4 cup grated pecorino cheese
1/4 cup golden raisins
Croutons

Vinaigrette:

1 large or 2 small lemons
3 Tbsp. olive oil
1 1/2 tsp. dijon mustard
1 tsp. maple syrup
1 clove garlic, minced
salt and pepper to taste

Directions:
In a large bowl, whisk together the dressing and season it to taste. Add the chopped kale. Massage the dressing into the...

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Rick and I both LOVE this salad. My inspiration for it came from trying to recreate "Noodles" restaurant's (no longer on the menu) BBQ Chicken Salad. Noodles had it on their summer menu all summer a few years back, but they discontinued it, and never did bring it back.

BBQ Grilled Chicken and Corn Salad

Grill two boneless chicken breasts and two cobbs of corn. Slice the chicken while still warm and toss it in your favorite BBQ sauce. Set aside. Let the corn cool and then slice the kernels off of the cob. Set aside.

In a large bowl, add:

Romaine lettuce, chopped
Baby arugula
Small red onin, diced
1 cup shredded cheddar cheese

Optional: add diced tomato

Toss the salad with Ken's Steakhouse Buttermilk Ranch Dressing.

Divide that lettuce mixture up between two shallow bowls. Top each bowl with chicken, corn, and 1/2 of an avocado.

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Eat well, be well. This applies to our fur babies, too. 

Our Pug, Millie, is a picky eater and has an easily upset stomach. Last week, she had an issue that required a medication so I had to find a way to stash a pill in her food, and let me tell you, she was able to sniff that pill out and eat everything BUT the pill in a minute. Those commericial "pill pockets"? No. She absolutely refuses those weird plastic-like green things. So I tried rolling the pill up in deli ham slice and she grabbed that ham, gobbled it up  ... and spit out the pill. But these Meatballs worked like a charm. I made a hole in the center, buried the pill in it, and she gobbled the meatball up in one bite, never even noticing the pill.

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Fiber? Why should I care about eating fiber, and how much fiber do I need? This article gives a summary of why fiber is important, and daily fiber recommendations based upon your age and caloric intake.

And the following recipe gives you a delicious way to increase your fiber intake. This is a classic bran muffin recipe that I have tweaked over the years to improve flavor and texture and also reduce the sugar and oil content without sacrificing taste. These muffins are moist and bursting with flavor, everyone I serve these muffins to asks me for the recipe.  

 

Lisa's Tropical Bran Muffins
(Makes 16 regular size, or 8 large muffins)

Ingredients:
1 1/2 cups of Kellogg brand "All Bran Buds"
1 cup buttermilk
1 egg
1/3 cup unsweetened applesauce plus 2 Tbsp....

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Lemon Ricotta Rigatoni is a classic Italian dish and comfort food. It's not exactly "healthy" because it is high in fat and carbs, but it is oh-so delicious and a perfect "treat yourself" meal on a cold snowy Monday, like today.

This my version of the classic Italian dish, which calls for basil instead of arugula. I think basil overwhelms the delicate, simple sauce and arugula adds a peppery flavor that compliments the cheese, and I love it. But you can modify this recipe to suit your tastes. This dish can be made with any type of pasta noodle you like or have on hand. Try it your way and let me know what you think. This sauce does not require cooking, so this dish is ready in under 20 minutes, making it a winner in my book.

Ingredients:

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Quiche is delicious for breakfast, lunch, or dinner and makes great left-overs. It's the perfect make-ahead party dish, served with fruit or a salad. Plus the individual slices reheat and freeze well.

I use a pre-madeTrader Joe's gluten free crust fround in the frozen foods section, and this significantly cuts down on prep time. I happen to love leeks and gruyere, but you can get creative and substitute any meat, veggie, or cheese that you like.

Ingredients:

1 9-inch parbaked crust
5 eggs
1 Tbsp. butter
3 cups diced leeks, white and green parts
8 oz. baby spinach
2 Tbsp. flour (can substitute a Bob's Red Mill gluten free variety)
1 cup full fat coconut milk (or whole milk)
3/4 cup half and half
6 oz....

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Snow is in the forecast here in Wisconsin, which means it's Soup Season!

I love soups and stews, so I prepare large batches that I divide into smaller servings that I freeze to have on hand all Winter long. French Cabbage Soup is one of my absolute favorite comfort foods. Even people who insist they do not like cabbage, love this soup.

Below is the recipe exactly as I make it, but you can modify it to lower it's fat content by substituting EVOO or coconut oil for some of the butter, smoked turkey sausage instead of pork keilbasa, and omit the bacon.  However, I can not vouch for the flavor if you do this since it's the fat and smokiness that makes this soup so delicious.

French Cabbage Soup

Ingredients:

8 Tbsp. butter, divided
1 slice of thick-cut hickory smoked bacon, cut into...

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One of my favorite things about Fall is gathering around the firepit with friends, sipping spiced spiked cider, on a chilly October night.

Bonus: Your entire house will smell divine while simmering this delicious brew.

Boozy Hot Honey-Apple Cider
Serves 10

4 cups apple cider
1/4 cup lemon juice
1/2 cup honey
2 cinnamon sticks
6 whole cloves
4 whole allspice
750 ml bottle of dry white wine
Optional: brandy

Place the apple cider, lemon juice, honey, wine, and spices in a 4 quart dutch oven and bring to a simmer (do not boil).

Reduce heat and low simmer, uncovered, for 20 minutes. Remove the spices, or leave them in the pot. 

Ladle into mugs and add a splash of brandy.

Make it extra awesome: burn a Cider House Soy Candle and infuse your whole house with the delicious aroma of boozy spiced cider.

Enjoy!

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