Sunday, 6 October 2013

Easy Spicy Salmon Frittata

I found this recipe while searching for a use for canned salmon. I LOVE salmon and try to get more of it in my diet so when i found this, I was very excited! This dish was very tasty so I was very happy not to have to share with my husband (he HATES salmon).  Here is the link to the original recipe. I didn't have fresh cilantro so I added 1 tsp of coriander spice with the other spices. I also added about 1/4 cup of broccoli. Enjoy!


  • 1 Tbsp coconut oil
  • 1 green pepper
  • 1 onion
  • 2 garlic cloves
  • 1.5 cups cherry tomatoes
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Sea salt and pepper to taste
  • 6 grass fed eggs beaten
  • 1/2 cup wild canned salmon (I didn't measure and used the entire can)
  • 2 Tbsp chopped cilantro

Preheat the oven to 350. Chop the peppers and onions, then mince the garlic.

Melt the coconut oil in an oven safe skillet over medium heat. Cook the green pepper and onion for a few minutes then add garlic.

Add the cumin, paprika, salt and pepper. Add in the halved tomatoes once the other veggies have cooked down a little.

Once the tomatoes have softened cooked a bit, sprinkle in the salmon distributing it evenly.

Pour in the eggs, making sure the contents are covered. Add a little more salt and pepper.

Transfer the pan to the oven and cook for 15 minutes or until the eggs are set. Remove from the oven and top with fresh cilantro.

Slice and enjoy!

Easy Creamy Zucchini Soup (dairy free)

Made this recipe today since I'm trying to use up my garden zucchini. I really liked this soup, its light and creamy(even though there is no cream) and not heavy. I would definitely make sure to use the fresh basil as it really adds something to the soup (as you know, zucchini is pretty tasteless!)  Here is the link to the original recipe.  Enjoy !!

Serves 4
 2 lbs zucchini, about 4-5, chopped, but leave peel on for color
¾ cup onion, chopped
2 garlic cloves, minced (I used 3)
1 tablespoon butter, ghee or olive oil
1 tsp salt
3 cups chicken stock
¼ cup packed fresh basil leaves
(i also added about a cup of steamed soft cauliflower that i had left in the fridge)
 Cook the onion and garlic in butter/ghee for about 3-5 minutes in a soup pot over medium low heat. Add the zucchini and salt, turn the heat to medium and cook for an additional 5 minutes. Add the chicken stock and simmer for 15 minutes. Stir in basil. Puree with an immersion blender or pour into a blender. Can be doubled or tripled.  This also freezes very well. Enjoy!