Clean Easter Dinner – Salmon Cakes, Caramelized Cheddar Sweet Potatoes, White Wine Zucchini

Posted on by Sam Boyd

Salmon Cakes – Ingredients

1.  2 x 6 ounce cans wild salmon

2.  1 cup almond flour

3.  1/2 medium sweet onion, chopped

4.  1 medium red bell pepper, chopped

5.  3 stalks celery, chopped

6.  2 cloves minced garlic

7.  2 eggs, beaten

8.  2 tbsp. Dijon mustard

9.  1 tbsp. white wine vinegar or lemon juice

10.  1 tsp. dried dill

11.  1/2 tsp. sea salt

12.  1/2 tsp. pepper

Salmon Cakes – Recipe

1.  Put all the ingredients into a bowl and mix until it is sticky and chunky.  Preheat your oven to 375.

2.  Make about 6 large cakes (about 4.5 ounces each) or  medium cakes (about 3.5 ounces each)

3.  Put them on a piece of parchment paper on a pan,  very important so that they do not stick and become a sticky, broken, very unattractive mess.

4.  Bake these at 375 degrees for 26 minutes (yes, that is correct, 26 minutes) and take out to let sit for about 2 minutes.

Basil Remoulade Sauce

Put all of the following in a food processor until mostly smooth:

  1.  1/4 cup white wine vinegar
  2.  2 tablespoons avocado oil
  3.  1 cup chopped onion
  4.  1/4 cup chopped celery
  5.  2 tablespoons chopped garlic
  6.  4 tablespoons Dijon mustard
  7.  3 tablespoons ketchup
  8.  3 tablespoons chopped basil leaves (this is about 4 big fresh leaves)
  9.  1 teaspoon salt
  10.  1/4 teaspoon pepper

Caramelized Onion & Cheddar Sweet Potato – Ingredients

1.  4 large sweet potatoes, peeled, cubed into 1/2 inch cubes

2.  2 medium onions, caramelized (cut into strips, put in a pan with 2 tablespoons veggie broth, saute on medium for about 20 minutes, til they are caramelized, if you need more instructions, shoot me an email or a Facebook message)

3.  1/2 cup shredded extra sharp cheddar cheese (I would grate it yourself, it will be better and seem cheesier.  They put fillers in store-bought shredded cheese)

4.  2 tablespoons of salt

 

Caramelized Onion & Cheddar Sweet Potato – Recipe

1.  Put the sweet potatoes in the oven while you are sauteing the onions, cover them with the salt.

2.  When the onions are done, pull out the sweet potatoes and dump the onion on them.  Then cover them with cheese.  Put back in oven for around 10 minutes.  Yummy.

 

White Wine Vinegar – Ingredients

1.  4 small zucchini, washed and cut into 1/2″ pieces

2.  1 tablespoon of salt and pepper

3. 1/4 cup of white wine vinegar

White Wine Vinegar – Recipe

1.  Put the zucchini, vinegar, salt and pepper in pan, cover with lid. Walk away for about 5 minutes.

2.  Come back, delid, stir and relid for 5 more minutes.  Walk away.

3.  Come back, remove lid and remove zucchini.  Eat.

 

 

 

 

 

Big Ole’ Mess

Posted on by Sam Boyd

This is a big mess of stuff that may or may not go together in the true culinary sense of the word.  However, in the kitchen where the rest of us live and eat, this works well.

Ingredients

1. 2 medium onions cut into 1/2″ sections

2. 4 ounces of uncased chorizo sausage, cooked and drained

3. 1 cup of mushrooms, cut into 1/2″ sections

4. 2 red, yellow, or orange peppers, cut into 1/2″ sections

5. 1 large sweet potato, peeled and cut into 1/2″ sections

6. 1/2 cup vegetable broth

7. 1 cup of broccoli florets, cut small enough to be in a bite

8. 1 tablespoon of salt

Recipe

1. In a large pan, put onions, chorizo (already cooked and drained) mushrooms, and peppers over medium high heat and add salt, cook for 10 minutes, stirring frequently to prevent sticking.

2. Add vegetable broth and bring to a boil

3. Add sweet potatoes, lid and turn to medium heat for 10 minutes

4. Unlid, stir well, add broccoli and relid quickly.

5. After 5 minutes, turn heat off and let sit for 5 minutes.

6. This makes either two big servings or 4 smaller servings. Originally I was going to add come shredded cheese to the top of it, but it turns out not to need and is plenty full of flavor.

 

Chicken, Sweet Potatoes and Beets

Posted on by Sam Boyd

This recipe is a hearty awesomeness that is sweet, savory and very filling while being light on the calorie load.  Beets help lower cholesterol, reduce inflammation and have been known to increase endurance.  Sweet potatoes are ridiculously high in vitamin A and help reduce inflammation overall all as well.

Ingredients

1.  3 medium beets, cut into 1/2″ squares

2.  2 medium sweet potatoes, cut into 3/4″ squares

3.  3 medium chicken breasts, about 12 ounces total.  Cook these in the oven first to save time (350-375 for about 30 minutes, they will stay fresh in the fridge for aobut 3-4 days).

4.  1 tablespoon garlic powder, roasted garlic powder or some other garlic based powder, but not garlic salt.

5.  1 teaspoon lemon zest, black pepper, salt

6.  4 tablespoons of H2O

Recipe

1.  Combine water, garlic powder, lemon zest, and black pepper in a small bowl and set aside. This is called blooming and works well for any dish that is not a soup to save time and increase the flavor of dry spice before use in a wet sauce.

2.  Saute the sweet potatoes and beets separately with a tablespoon of water each in order to keep the color.  If you don’t care about the color, saute them together, but everything will be red.

3.  The beets give off more liquid than the sweet potatoes.  When they are done, they might have given off as much as 2-4 tablespoons of beet juice.  Keep this, it’s the basis of the sauce.

4.  Add the spice water to the beets and saute for about 10 minutes longer than the sweet potatoes.

5.  When plating it, put the beets in first, then the chicken then the potatoes.  Pour the liquid over all of it.

Per usual, this makes 4 servings, eat 2 now with someone you feel warmly towards, and save the others for work lunch.

Sweet Potato Chili Sweetness

Posted on by Sam Boyd

Ingredients

1.  8 tablespoons of organic tomato paste

2.  2 medium onions, cut into 1″ sections

3.  4 stalks of celery, cut into 1″ sections

4.  1 cup of sweet peppers cut into rings/slices

5.  1/8 cup minced garlic

6.  4 tablespoons of Arizona Dreaming spice mix from Penzey’s (ordinarily I would break it down for you, but its awesome, you should go to their website and buy some just for this recipe.  I get nothing for saying this, but maybe if a ton of people buy it I might, you never know).

7.  2 cups vegetable stock

8.  Enough salt to taste it.  You decide how much you want in there during the last step.  It will vary depending upon how much salt is in your vegetable stock.

9.  2 large, peeled and cubed into 1″ sections sweet potatoes.  Boil these with salt and set aside when finished.

Recipe

1. Put the onions, celery, peppers and garlic into a pan and sweat until soft.

2.  Add the spice, stir well, put heat to medium and lid for 10 minutes.

3.  Position self directly over the pot, remove lid, be in heaven for 8-12 seconds, then add the vegetable stock, relid for 20 minutes.  Here is where you add the salt, after the 20 minutes.  You want it to seem slightly too salty.  If you think it’s too salty, its perfect.  If you are not sure, add more salt.  Keep in mind that most tomato paste is not salted, so you want to have enough to carry over.  If you try to add it afterwards, it will not be as good.

4.  Add the tomato paste, stir well, it will be thick.

5.  Pour this over the sweet potatoes.  You can add cheese, but you won’t need it.  You can add yogurt, but you won’t need it either.

The picture is what my wife and I took to work last night separately.  Questions, email me or comment below.

Curried Carrots with Sweet Potatoes

Posted on by Sam Boyd

Ingredients

  1. 8 large carrots cut into 1/2” chunks
  2. 1 medium onion, cut into pieces
  3. 1 celery stalk, cut into ½” chunks
  4. 1 large sweet potato, peeled and cut into 1” chunks
  5. 1 quart of vegetable broth
  6. Salt and Pepper
  7. 1 teaspoon cumin
  8. 3 tablespoons of curry powder mix (kind of depends upon what mix you use or if you use a mix)
  9. ¼ teaspoon cayenne pepper
  10.   3 pitted dates
  11.   1teaspoon cilantro

Recipe

  1. Put onion, celery, dates and carrots into a large saucepan on medium heat and sweat until soft.
  2. Add Vegetable broth and bring to a boil
  3. Turn off heat and take a hand mixer to it till it is pureed and smooth
  4. Add spices and chunked sweet potatoes, lid and turn heat to medium high, stirring about every 2 minutes or so
  5. The potatoes should be soft and done after about 10-12 minutes.
  6. Cut the heat and serve.
  7. Enjoy and then pat self on back for eating so clean.
  8. Add Cilantro for an extra flavor and some green.

This recipe is cleanse friendly and features no oils, meats or sugars. Make sure that whatever curry powder you use has no sugar in it, and avoid paste as it will have some extra ingredients outside of the spices that you do not need. If you want to spice it up more add more cayenne pepper. To sweeten, add more dates (1-3) or add raisins with the potatoes.

Herb’d Turkey with Sweet Potatoes

Posted on by Sam Boyd

Ingredients

1.  1lb of ground turkey (the leaner the better, you are trying to be healthy!)

2.  1 tablespoon each of dried basil, parsley, thyme, marjoram and chives.

3.  2 – 1/2 teaspoons each of salt and pepper (4 1/2 teaspoons total smartypants)

4.  4 sorta medium sweet potatoes, washed, peeled and cut into 3/4 inch chunks.

5.  1 teaspoon olive oil

6.  1 cup vegetable broth

7.  1/8 cup shredded parmesan cheese

Recipe

1.  Take the ground turkey, all the spices and 1 each teaspoon of salt and pepper and put into a bowl and knead like you were making bread.

2.  When it is really well mixed, put it into a pan and cook it, stirring often.  You are looking for an appearance similar to breakfast sausage when you don’t make it into patty’s.  Just a bunch of loose meat really.

3.  When it is fully cook, reduce the heat to medium-low, add vegetable broth, stir well and cover.

4.  Bowl the sweet potatoes until they are boiled.

5.  Your choice here, the picture is of a sweet potato mash.  You can make it as lumpy or smooth as you want.  It’s your world.  It’s really about how much of the water you boiled it in do you add to it to get the consistency correct.

6.  Put roughly 1/4 of it onto a plate.  Should be about 4 ounces or so.

7.  Measure out 4 ounces of the turkey mixture, put on sweet potatoes.  Then spoon out 2 tablespoons of the brothy goodness and put it on top of that.

8.  Put the shredded cheese on top of that.

Its pretty yummy and a great dish for phase II people.  It is also infinitely changeable.  Substitute cilantro, coriander, cumin and dried chiles for the spices in the same ratio and you got something a little different.  Experiment and let me know what you think.