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Salmon Kale Delight
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- 2 Salmon filets
- Kale – 2 large bunches
- 2 T. Roasted garlic minced
- 1 large leek sliced thinly – use white portion only
- 2-3 T. Coconut Oil
- 2 T. Tahini
- 2 T. Braggs Amino Acids
- 2 T. Pure Maple Syrup
- In a bowl mix the Tahini, Braggs and sweetener of choice. Blend to a smooth consistency. Set aside.
- Grill, bake or broil Salmon.
- In a large wok, heat the coconut oil and add garlic and onion.
- Saute until onions become translucent.
- Add your torn kale leaves and toss until leaves are cooked to desired tenderness.
- Drizzle Tahini Sauce over cooked Kale and toss.
- For a nice presentation, place ½ of the Kale on dinner plate and top with cooked Salmon filet. Garnish with chopped chives or capers.
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Moo Shu Beef Lettuce Cups
Ingredients:
Cooking spray
1 lb uncooked lean ground beef (95% lean)
1 cup thinly sliced yellow onion
2 T minced fresh ginger root
2 T minced garlic
1 cup thinly sliced bok choy
1 thinly sliced red bell pepper
1 cup thinly sliced button mushrooms
2 T Bragg’s liquid aminos or soy sauce
8 leaves lettuce
Directions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add beef, onion, ginger and garlic; cook until beef is browned and onion is soft, breaking up meat as it cooks, about 5 – 7 minutes. Add bok choy, pepper, mushrooms and Bragg’s (soy sauce); cook, stirring occasionally, until bok choy is wilted and pepper is tender-crisp, about 3 – 5 minutes. Spoon about ½ cup of beef mixture into each lettuce leaf.