Healthy Recipes to Beat the Post Holiday Blues
December was a crazy month, and if you're like us, you might have indulged in beverages and rich food more than you should have. Fear not, we have compiled our favourite recipes that are light, healthy and delicious, to help you recover from the post holiday blues, while sticking to your new year resolution of staying fit and eating clean!
Grilled Salmon Salad:
Four 4-ounce salmon fillets
Olive Oil as needed
Kosher Salt to taste
Black pepper to taste
8 Cups chopped romaine lettuce
1 cup chopped tomatoes
1 cup cucumber, diced 1/4 inch
1/2 cup red onion, thinly sliced
1/2 cup red bell pepper, diced 1/4 inch
4 ounces crumbled fetta cheese
1/2 cup roughly chopped walnuts.
Lemon Basil Vinaigrette:
1/4 cup lemon juice, and zest or a slice of one lemon
1/2 cup olive oil
1 tbs dijon mustard
1 teaspoon honey
2 cloves garlic, minced
8 fresh basil leaves
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
Lightly season both sides of the salmon fillet with salt or pepper
Drizzle a small amount of olive oil, coating each side
Heat grill to medium-high direct. Add a light amount of vegetable oil on a folded piece of paper towel and grease the grill.
After allowing the grill to heat, place the salmon flesh side up and cook for 4-5 minutes a side until the meat flakes.
Remove from heat and transfer to a plate; remove skin if it is still attached, and chop into cubes
Combine the salmon lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts.
Lemon Basil Vinaigrette:
Add lemon juice, lemon zest, olive oil, mustard, honey, garlic, basil, oregano, salt and, pepper in a blender.
Blend until thoroughly combined and slightly thick and opaque.
Taste and add salt and pepper as desired.
1 medium head napa cabbage
1/4 cup kosher salt
Water (filtered/distilled is best)
5-6 pressed garlic cloves
1 teaspoon grated ginger
1 teaspoon sugar
2 tablespoons fish sauce (can be substituted for 3 tablespoons water)
3 tablespoons Korean red pepper flakes
8 ounces Korean radish or daikon radish peeled and julienned
4 medium scallions, trimmed and cut into 1-inch pieces
Cut the cabbage through the stem lengthwise into quarters. Remove the cores and cut each core into 2-inch strips
In a large bowl, sprinkle salt over the cabbage and massage the salt into the cabbage until it begins to soften. Add enough water to submerge the cabbage put a plate smaller than the bowl, on top of the cabbage and press down with a heavy item such as a can of beans. Let stand for 1-2 hours.
Thoroughly rinse the cabbage in cold water and place in a colander for 15- 20 minutes to allow the cabbage to dry fully.
While the cabbage is draining begin to make the spice paste. In a large bowl (can be the same as used for salting as long as it has been rinsed and dried) add garlic, ginger, fish sauce, and sugar. Stir until it forms a smooth paste. Stir in the gochugaru; the amount can be changed depending on your preference for heat.
Combine the vegetables and spice past. Gently remove any remaining water from the cabbage and add it to the spice paste. Add in the radish and scallions
Using your hands mix thoroughly until the vegetables are entirely coated. Gloves are highly recommended to prevent your hands from staining.
Pack the Kimchi into a 1- quart jar. Press down on the kimchi, until brine rides to cover the vegetables, leaving 1 inch of space at the top and seal the jar.
Let ferment at cool room temperature for 1-5 days.
Check the kimchi daily and transfer to the refrigerator when it tastes ripe enough for your liking.
At this point, it is ready to eat, but the flavours will continue to improve for the next 1-2 weeks!
1 Cup almond milk
1/2 cup pineapple juice
1 cup kale
1/2 cup fresh pineapple
Add all ingredients starting with the liquids first and blend until smooth.