Recipes for Health: Salmon and Chicken
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With the end of summer just around the corner, you may be inspired if not hungry to twist up some of your usual recipes to add a little pop or zing to them.
To nourish and satisfy yourself or your entire family, I’m happy to share two tempting, nutrient-packed recipes to lift ho-hum salmon and chicken to new heights. They’re from the new book, How to Fight FATflammation by the wonderful Lori Shemek, Ph.D., of DLS Healthworks.
CRUNCHY MOZZARELLA SALMON MELT (pictured above)
4 ounces water-packed salmon, drained
1 tablespoon crushed pecans
1 slice sprouted gluten-free whole-grain bread
2 tablespoons shredded mozzarella cheese
Salt and pepper to taste
In a small mixing bowl, blend salmon, pecans, and salt and pepper. Place salmon mixture on top of gluten-free bread. Sprinkle cheese over top. Broil until heated through and cheese melts.
4 boneless chicken breasts
1 tablespoon macadamia nut oil
3 garlic cloves, crushed
1 cup sliced mushrooms (any variety)
1/4 cup chopped black or green olives
1/2 teaspoon dried basil
1 24-ounce jar of marinara sauce (no added sugar)
Heat macadamia oil until hot. Add chicken breasts and cook until browned on each side. Remove from pan and set aside. Add garlic, mushrooms, olives, and basil to the pan. Salute until mushrooms are tender. Add in browned chicken and marinara sauce. Simmer for 15 minutes or until heated through.
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