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Recipes for 12/11/20

Meal #1

Entrée (Main Course


Servings 4

Author Beautiful Eats & Things


· 4 zucchini

· 4 pieces of salmon approx. 3 oz each

· 4 sprigs of fresh thyme

· 2 tsp Creole seasoning

· 4 cloves garlic minced

· ¼ cup reduced fat margarine

· 1 tomato diced

· ½ cup skim milk

· Salt/pepper to taste


1. Use spiralizer to make noodles with the zucchini. Sprinkle with salt and set aside in a large bowl.

2. Season salmon with Creole seasoning, thyme, salt/pepper to taste. Set aside

3. In a medium skillet, on medium heat, add margarine and garlic. Cook until garlic is fragrant.

4. Add salmon and cook for about 3 minutes on each side until salmon is cooked thoroughly.

5. Remove salmon from skillet and reduce heat. Add milk to skillet and stir to create a sauce. Simmer for about 5 minutes. Season with salt/pepper to taste, if desired.

6. Add zucchini noodles to skillet and toss in sauce, allowing the sauce to coat all of the noodles. When the noodles are warm, add to serving plate and top with salmon. Pour any remaining sauce on top. Sprinkle with diced tomatoes and serve.

7. Enjoy!

Recipe Notes

This recipe can be altered to be Paleo approved, Whole 30 approved, and dairy free! Simply replace the butter with ghee and use unsweetened almond milk, cashew milk, etc...

Nutritional Information for 1 serving: Calories 223, Carbohydrates 10g, Fat 8g, Protein 27g, Saturated Fat 8g, Fiber 3g, Sugars 7g


Side #1

Kale Orange Banana Smoothie


10 mins


10 mins


1 servings

1 orange, peeled

½ cup water

1 leaf kale, torn into several pieces

2 ripe bananas, peeled


Step 1 Blend the orange in a blender until mostly juice.

Step 2 Add the water and kale; blend again on High speed until kale is liquefied.

Step 3 Break the bananas into chunks and add to the blender. Start blending on a lower speed until the banana is incorporated. Increase speed to blend the mixture into a pudding-like texture.

Per Serving:220 calories; protein 3.2g 7% DV; carbohydrates 55.9g 18% DV; fat 0.9g 1% DV; sodium 14.5mg 1% DV


Side #2


PREP TIME15 mins

COOK TIME25 mins


Serves: 6 side dish servings


· 1 large head broccoli, chopped into florets

· 1 medium-large sweet potato, cubed

· 1 Tbsp coconut oil

· ½ tsp sea salt

· 1-2 cloves garlic, minced

· 1 medium fuji or honeycrisp apple, diced

· ¼ cup minced red onion

· ⅓ cup mayonnaise

· 3 Tbsp balsamic vinegar

· additional sea salt and fresh ground black pepper, to taste

· optional: 2 Tbsp chopped nuts, for garnish


Preheat the oven to 400 F.

1. Prepare the sweet potatoes: In a medium-sized mixing bowl, toss the cubed potatoes with 1 Tbsp melted coconut oil, ½ tsp sea salt, and minced garlic. Arrange on a cookie sheet and pop it in the oven for 25 minutes. Save the mixing bowl for later.

2. Next, steam the broccoli. You can either do this in the microwave for 4-5 minutes in a large microwave-safe dish (with the lid on) and about ½ inch of water poured in the bottom. Or, you can steam it in a basket over about an inch of water for about 5 minutes, until you can easily insert a fork in the center of a floret but they’re not mushy and overdone.

3. Once the broccoli is cooked, set it aside to cool slightly. Do the same for the sweet potatoes when they come out of the oven.

4. In the same mixing bowl as before, combine the mayonnaise and balsamic vinegar, then stir in the minced onion and apples.

5. Add the cooked and slightly cooled broccoli and sweet potatoes to the mixing bowl and fold all the ingredients together with a large wooden spoon or rubber spatula. Do this carefully so the broccoli and sweet potatoes don’t get mushy.

6. Season to taste with sea salt and fresh ground pepper, if desired.

7. Garnish with optional chopped nuts.

8. Enjoy! Serve warm or at room temperature. If you have leftovers, store them in the refrigerator for up to 3 days. Do not reheat leftovers (because of the mayonnaise), eat the salad cold.



Fresh Ginger Cake



This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses and flatters me) that I sometimes think I'm responsible for

too much of a good thing. Then I order it, taste it, and decide not to worry: This simple cake is wonderful.


  • 4 ounces fresh ginger

  • 1 cup mild molasses

  • 1 cup sugar

  • 1 cup vegetable oil, preferably peanut

  • 2 1/2 cups flour

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground black pepper

  • 1 cup water

  • 2 teaspoons baking soda

  • 2 eggs, at room temperature


  1. Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.

  2. Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.

  3. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.

  4. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

  5. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.


Meal #2

Entrée (Main Course)

Pan-Seared Celery Root Steaks with Crispy Broccoli & Pistachio Salsa Verde


30 mins



2 medium heads broccoli (1 1/4 pounds), cut into florets, stems peeled and cut into thin coins

3 tablespoon extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 large celery root (1 1/4 pounds), peeled and cut into 4 rounds, each 3/4 inch thick

1 cup Greek yogurt

1 teaspoon turmeric

¾ cup salsa verde (recipe below)

½ cup packed fresh parsley

¼ cup mint

¼ cup toasted pistachios

1 tablespoon capers

1 anchovy

1 small garlic clove

¼ cup oil

2 tablespoon lemon juice

Salt and pepper


Step 1