Organize Your Life, Not Your Stuff

Clean Eating FISH 

Posted by Holly Nelson on Tuesday, April 5, 2011 Under: Tummy Yummy Recipe of the Week

Gather ingredients: lime juice, canned salmon, ginger, soy sauce, chopped celery.

Mix salmon, celery, 1 tsp ginger, 2 TBSP soy sauce.

It should look like a salmon salad

Scoop onto a whole grain bun with lettuce and serve with Asian noodles.
* Asian Noodles~ heat peanut butter and soy sauce in small pot. Cook sobo or undon noodles as directed and mix*

Salmon with Sweet & Tangy Pineapple Chutney:

Posted by Holly Nelson on Friday, May 20, 2011 Under: Tummy Yummy Recipe of the Week
* Inspired by Tosca Reno's recipe*

1.Salt and pepper salmon and cook in a skillet with evoo. Flip, cooking for about 6 minutes total

pineapple tidbits with juice
1 red pepper, diced
1/4 red onion, diced
1 jalapeno, seeded, minced
1/2 tbsp roasted garlic
1 tsp ginger
1 TBSP apple cider vinegar
salt, pepper
1 tsp arrowroot

1. Zest orange into saucepan.
2. Peel orange and cut in between membranes, chop orange segments.

3. Add all the ingredients except for arrowroot.
4.Bring to a boil , then reduce heat until soft and flavorful. Stir occasionally, about 20 minutes.
5. In a small bowl, mix arrowroot and 1tsp water. Stir into chutney.
6.Increase heat to simmer and thicken. Remove, then set aside to cool a little.

* Makes a great chutney for any type of meat

 Serve over salmon

 Coconut Shrimp~ Clean Version:
~ Jumbo Shrimp
~ flaked coconut
~ 1 egg white
~ few tablespoons toasted sesame oil
~ bamboo skewers

1. Preheat oven to 450 degrees/ Take tails off of shrimp.
2. Thread shrimp on skewers. Make sure you thread the fat part and skinny tail so it won't spin when you turn it.
3. Mix egg white and sesame oil. Brush on each side of skewered shrimp.
4. Spread coconut in a 13x9 pan. Lay skewer on coconut and press to make sure it stays on each side.
5. Place skewers on foiled cookie sheet sprayed with olive oil spray.
6. Bake for 5-7 minutes or until browned, then turn. Bake for another 2-5 minutes until browned.
7. Serve with brown rice and steamed veggie