Coconut Pumpkin Breakfast Cupcakes

Sweets | January 28, 2016 | By

Cupcakes for breakfast? Why the heck not? They are muffin siblings anyway, so go ahead and enjoy this easy “breakfast cupcake.” The coconut flour in this recipe really adds a wonderful flavor and consistency to the cake. Its muffin-like texture screams for a cup of Joe! Top it off with vanilla frosting, grab your coffee cup, and pull up a chair!

Coconut Pumpkin Breakfast Cupcakes
 
Author:
Serves: 12
Ingredients
  • ¾ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ cup organic pumpkin puree
  • 5 eggs
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup coconut milk
  • Vanilla frosting (optional )
  • Toasted coconut flakes
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. In a small bowl, mix dry ingredients together and set aside. In a medium bowl, beat eggs and mix in melted coconut oil, pumpkin puree, maple syrup, coconut milk and vanilla extract. Add dry ingredients. Mix well. Scoop batter into cupcake liners filling each ¾ way full. Bake 25 minutes, or until muffins are firm and golden brown. Let muffins cool. Top with vanilla frosting if desired, and sprinkle with toasted coconut flakes.
Notes
Coconut flour and organic pumpkin puree can be found at select grocery stores like Trader Joe's and Whole Foods.

Adapted from: Coconut Mama

Seared Tuna Salad with Miso Dressing

Soup & Salad | January 27, 2016 | By

I love salad for dinner (or lunch!). This is a fantastic, tasty meal that has “healthy” written all over it! And, it’s so easy to prepare. If I’m making seared tuna for another meal, like my wasabi seared tuna recipe, I repurpose the tuna for this dish. Leftovers anyone? Why waste a beautiful fish? Add a glass of white wine and now you’re talkin’ tuna!

Seared Tuna Salad with Miso Dressing
 
Author:
Serves: 4
Ingredients
  • 1 fresh tuna steak, ahi or yellow fin
  • 3 tablespoons canola oil, divided
  • Salt & pepper
  • 1 package cleaned mixed greens
  • 1 cup undressed broccoli slaw from package
  • 1 cup shredded carrots
  • ¼ sliced red onion
  • 1 ripe avocado, thinly sliced
  • ½ cup fresh cilantro
  • Toasted sesame seeds for garnish
For the Dressing
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon miso paste
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon fresh lime juice
  • 1 garlic clove, crushed
  • ½ teaspoon honey
  • Dash of pepper
Instructions
For the salad
  1. Pat the tuna dry and brush 1 tablespoon of canola oil on all sides. Sprinkle salt and pepper on all sides of tuna. Heat a small cast iron skillet to medium high and sear tuna on one side for 3 minutes and the two minutes on the other side. Remove and cool. Tuna should be nicely seared on the outside and rare pink on the inside. After cooling slice tuna on the diagonal and set aside.
  2. Mix together the field greens, broccoli slaw, carrots, and red onion. Toss lightly with miso dressing (recipe below). Top salad with sliced avocado and tuna. Place a mound of cilantro on top and sprinkle with sesame seeds.
To make the dressing
  1. Whisk together rice vinegar, soy sauce, miso, ginger, lime juice, garlic, honey, and pepper. Whisk in remaining 2 tablespoons of canola oil. Toss salad with dressing.
Notes
To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don't overcook.

Wild Salmon Burgers with Broccoli Slaw

Main, Seafood | January 26, 2016 | By

I adore Norwegian salmon having lived in Scandinavia for three years. It’s fatty and melts in your mouth. However, I prefer wild salmon for this burger recipe because it’s not as oily and stays nice and firm when cooked properly. And it maintains that beautiful pink color when cooked. It grinds up nicely in the food processor — just make sure to remove the skin! I don’t like to waste the salmon skin so I broil it up in my toaster oven for a crunchy snack! Not feeling the bun? This burger is also great on top of a green salad. So many options. Enjoy!

Wild Salmon Burgers with Broccoli Slaw
 
Author:
Serves: 4
Ingredients
For Salmon Burgers
  • 1 pound skinless wild salmon fillet, cubed
  • 2 garlic cloves, minced
  • 1 medium shallot, chopped or 3 tablespoons chopped red onion
  • 1 tablespoon sambal oelek (red chili paste)
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh grated ginger
  • ½ lime, juiced
  • 2 tablespoons light mayonnaise
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • ¼ cup panko bread crumbs
  • 2 tablespoons canola oil
For Broccoli Slaw
  • ½ bag broccoli slaw mix
  • 1 cup chopped fresh kale
  • ¼ cup chopped fresh cilantro
  • 1 cup shredded purple cabbage
  • ¼ red onion thinly sliced
  • 1 carrot, shredded
  • 2 tablespoons rice vinegar
  • 1 tablespoon mayonnaise
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • 1 teaspoon fresh lime juice
  • 1 jalapeno pepper, chopped
  • Optional: Whole wheat hamburger buns
Instructions
  1. In a food processor pulse salmon pieces until ground up. In a large bowl, combine well the salmon, garlic, shallots, sambal oelek, fish sauce, ginger, lime juice, mayonnaise, cilantro and mint. Add in the panko bread crumbs and form burger patties.
  2. Heat oil on medium high in a large frying pan on stove. Fry salmon burgers on each side until well browned on each side, about 4 minutes.
  3. Combine all ingredients for broccoli slaw in a large bowl and top burgers with slaw when ready to serve with buns.
Notes
Sambal oelek (red chili paste) can be found at specialty markets and select grocery stores.