Grilled Salmon with Mango Kiwi Salsa

I go through food obsessions and, right now, I am obsessed with mangos. Not the red mangos but champagne mangos. They are the smaller variety that are yellow when ripe and they are much sweeter to me. I have been eating at least one a day and they have been inspiring many a recipe, including this one. 

My second current obsession is our new grill. We now live in a house with a back deck where we have a perfect new grill that my in-laws bought for us. We have grilled almost every night since. Oh how I missed a grill after living in an apartment for four years. 

This fish was amazing. Tender, flaky, and buttery tasting while the salsa was sweet with a great tang from red onion and lime juice. This recipe makes extra salsa because my hubby loves it. We ate the whole bowl! This is a must make before the summer is over and I begin mourning the loss of fresh mangos. 

GRILLED SALMON WITH MANGO KIWI SALSA

Serves: 3

4 champagne mangos, cubed

2 kiwi, diced

1/8 - 1/4 cup minced red onion (depending on your taste)

3 Tbs chopped fresh cilantro

1 small lime, juiced

1 lb wild sockeye salmon filets

1/2 tsp pepper

1/2 tsp sea salt

1. In a medium bowl, combine mangos, kiwi, red onion, cilantro and lime juice. Gently toss. Place in refrigerator until salmon is cooked. 

2. Heat a grill over medium low until hot (it takes my gas grill about 5 minutes). Sprinkle salmon fillets with pepper and salt. Drizzled both sides with olive oil so the fish will not stick to the grill.

3. Place salmon flesh side down onto grill. Cook 4 minutes. Turn. Cook 4 minutes or until desired doneness (ours fillets were cooked through in 8 minutes total).

4. Serve salmon with mango kiwi salsa. 

Cheesy Crustless Veggie Quiche

I'm back! Wow, what a crazy and amazing past two weeks. We had a great week visiting with our families. Then my wonderful husband graduated from chiropractic school, we celebrated with a party and moved to Colorado all within one week. This is my first post while living in Colorado.

This recipe was one I made before the move where the weather was a little cooler. This quiche is full of vegetables, good egg protein and topped with yummy, unpasteurized cheese. I love the way the cheese turns into a flavorful crust on the top. I cooked this in an 11x7 pan and it served two people because it was all we had for dinner and my husband loved it so much. If you served it with a salad or steamed vegetable like green beans this would serve four people. I am happy to be back posting. Let me know what you think about the quiche!

CHEESY CRUSTLESS VEGGIE QUICHE

Serves: 2-4

1 medium onion, diced

1 1/2 Tbs minced garlic

1 tsp black pepper

1 tsp seasoning salt

1/2 large red bell pepper, diced

 1 1/2- 2 cups chopped fresh broccoli florets

1/2 cup grated carrot

8 eggs

1/2 cup shredded unpasteurized cheddar cheese such as Organic Valley

1. Heat a cast iron skillet over medium heat. Add onion, saute 5 minutes. Add garlic, pepper and seasoning salt. Stir and cook 1 minute. Add broccoli, red pepper and carrot. Stir. Saute 10 minutes. 

2. Whisk eggs in a large bowl. Set aside. 

3. Coat an 11x7 glass pan with cooking spray. Add cooked vegetables to pan. Pour eggs over vegetables. Top with cheese.

4. Bake at 375 degrees for 30 minutes. 

Moving Week!

My husband is graduating from chiropractic school this week. I am so excited!! (I guess that goes without saying). Yesterday we moved to Alabama for the week to spend time with our families and next week we move to Colorado to open our practice! All this to ask you to stay posted for many more delicious feed your genes recipes. I have many recipes I am eager to share with you when we get settled in Colorado next week. So stay tuned! See you next week!

Gluten Free Cinnamon Raisin Granola Bars

Okay, so not the best picture, but these are delicious! Once they are cooled you wrap them in plastic wrap and they are perfect to take with you anywhere.

GLUTEN FREE CINNAMON RAISIN GRANOLA BARS

Makes: 8 bars

1 cup old fashioned oats

1 1/4 cup RAW nuts (use whatever not roasted, unsalted nuts you have on hand)

1/2 cup unsweetened shredded coconut

2 Tbs flax seed meal

1/2 cup honey

2 Tbs almond butter

1 tsp vanilla

2 Tbs cinnamon

1/2 cup raisins

1. Line an 8x8 pan with parchment paper. Set aside

2. Place all ingredients in a food processor and pulse until desired consistency (approx. 30 seconds- 1 minute)

3. Pour mixture into pan. Wet hands with water and, using your hands, mash mixture evenly into pan. 

4. Bake at 350 degrees for 10 minutes. Remove from oven and cut into 8 bars. Return to oven and bake 14 more minutes. Cut again. Cool completely before wrapping individually in plastic wrap.