Smokey and sweet blackened salmon pairs beautifully with protein-charged quinoa and earthy kale.  Topped with fruit, seeds and avocados, these nutrient-packed bowls are a part of our regular meal line up. The colors alone make this dish fun but when you taste the combo of sweet smokey (not too spicy) salmon with the fresh sweet blueberries, chewy golden raisins, crunchy sweet pomegranate arils and creamy, cool yogurt and avocado all elevated by the tangy and sweet dressing and tender kale you’ll wish you made twice as much. It may seem like the quinoa is just along for the ride but it actually Quinoa, pronounced ‘keen-wa’ is among the least allergenic of all the grains, making it a fantastic wheat-free choice.

Cooked quinoa seeds become fluffy and creamy, yet maintains a slight crunch. It has a delicate and subtly nutty flavor, versatile for breakfast (as a cereal), lunch (as a salad) or dinner (as a side).

What’s all the quinoa hype about? It’s high in anti-inflammatory phytonutrients, which make it potentially beneficial for health in the prevention and treatment of disease. Quinoa contains heart healthy omega-3 fatty acids and, quinoa contains all nine essential amino acids. And, bonus, it’s EASY to make!!

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Lemon and white chocolate scones were just coming out of the oven when my son walked in the door from the airport. Home from college for the weekend, I knew one way to make him happy to be home was through good food.  The food quality is really his only complaint about being away. My kids are not processed cafeteria food fans. I’ve created monsters.  Actually, I love that they appreciate good food.  

All scone flavors have pretty much the same basic ingredients. Milk, flour, egg, sugar, baking powder and cold butter. The rest just depends on what flavors you are hungry for: chocolate chip, cranberry orange, blueberry or even savory herb. You know, if you follow my blog, that I love all things lemon.  These are made super moist and creamy by the white chocolate chips and lemon juice. View full post »

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It’s easy, for me anyway, to get stuck in a rut.  Do what works.  We love salmon.  I like it in any form and I’ve made it many ways but always gravitate back to poached.  Today we took a different path at the fish counter.  Trout! I remember camping with my family when I was a kid. There’s nothing better than fresh caught fish cooked at the campsite.  Today I like that I can have the same flavors in my own kitchen with out mosquitoes and damp sleeping bags!

It’s finally spring, for real.  You know that day when it’s finally nice weather and you know there’s no turning back.  Mother Nature is not going to throw in another snow storm. These pretty signs of spring can’t take it. 

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Spiralized Zucchini “pasta” tossed in a creamy avocado herb sauce is an easy go to meal that my gang enjoys and I feel good about serving. It’s a quick and tasty, low-carb and healthier alternative to traditional pasta! You know I love pasta, especially if it’s home-made fresh cooked pasta.  If you are craving pasta then make yourself a big hot bowl and eat it up.  However, if you are looking for something on the lighter side with the feel of pasta but with more fiber, nutrients and far less carbs, then this is your dish. I’m crazy about it.

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Here I am playing catch up again! I finally have a break in my freelance work so I can get caught up on my blog posts.  Writing this blog brings clearly to light the passing of time.  In a blink weeks can go by, my children grow and seasons change.  I wrote this post for one of my Heinens grocery store recipes that they feature weekly.  I realized that I hadn’t shared it here. You will want in your collection, so here you go.  Originally this was an idea for a Valentine’s Day recipe. I will be making a similiar meal for Easter this weekend.  This time with crabcakes instead of scallops.  I promise to post my crab cake recipe soon. You will need that one!  It’s a family favorite!

Heinen’s had asked me for a surf and turf post.  Traditional surf and turf is a meal combining steak or red meat and seafood. Typically, I’ve prepared this as a steamed lobster tail with some cut of steak, usually a filet. Thinking outside the box to create a “non-traditional” surf and turf I came up with many ideas; A salad with octopus and chorizo sausage, perhaps.  Lobster ravioli with veal medallions might work. How about crab cakes and beef tenderloin?  All sound good but the reality is that Valentine’s Day and my husband’s birthday are in the same week so consequently,  I  prepared some of HIS favorites in a new way. 

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