Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

"Homeopathy… cures a larger percentage of cases than any other treatment and is beyond a doubt a safer more economical and the most complete medical science.” Mahatama Ghandi

jerk salmon

1½ lb fresh Salmon filet
4 scallions, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeds and ribs removed, dices
1 Tbsp brown sugar
1 tsp thyme
1 Tbsp ground ginger
1 Tbsp allspice
2 tsp cinnamon
2 tsp smoked paprika
½ tsp cayenne pepper, or to taste
2 tsp sea salt
¼ c soy sauce
6 Tbsp olive oil, divided
Juice of 2 limes ( about ¼ cup)




















  Rinse salmon, pat dry. Cut into 4 (6 oz) portions. Place in a large zip-close bag.

Mix scallions, garlic, jalapeno, sugar, thyme, spices, salt, soy sauce, 4 Tbsp olive oil and lime juice. Pour over salmon and seal bag; turn bag over to evenly coat salmon. Marinate 2 to 4 hours.

Preheat oven to 400F. Heat remaining oil over high heat in an ovenproof skillet. Sear salmon on one side about 1 minute. Flip and cook until pale pink, about 1 more minute.

Transfer skillet to oven, bake 6-8 minutes, until salmon flakes easily ( 145 F internal temperature). Allow salmon to rest 3-5 minutes. Makes 4 servings.

Recipe courtesy of Multiexport Foods

















Pepper Egg-in-a-Hole

4 bell peppers (assorted colors), tops and seeds removed
1 c. shredded Cheddar
4 slices bacon, cooked and chopped
kosher salt
Freshly ground black pepper
4 large eggs
Freshly chopped parsley, for garnish



















  Preheat oven to 400º. In each bell pepper half, add cheddar and cooked bacon. Crack an egg on top and season with salt and pepper.
Bake until whites are cooked and yolks slightly runny, 20 to 25 minutes.
Garnish with parsley.


Recipe courtesy of delish


















Recent Posts


Tags

spicy salmon Fruit Smoothie chard leaves black bean cashews Lemon juice lemon sourdough bread cauliflower crust cambozola Organic 3-Bean & Vegetable Soup bell peppers chia seeds eggs carrots oregano Kiwi tomato juice fruit Giada's Herbed Quinoa Almonds bruschetta rosemary roasted veggies olive oil Guacamole bell pepper summersalad Dip sweet potato lime white beans cannellini onion fresh sage mushrooms Cauliflower Pizza berries roasted carrots cucumbers hoisin sauce walnuts salad sandwiches tilapia Balsamic Cherry ham apricots apple coconut soup garlic banana peppers MACA cashew hash browns chicken salad avocado pomegranate molasses medjool dates sunflower seeds curry powder hummus protein powder tomatoes tomato paste Citrus Roasted Shrimp Southwestern Salsa Easy Frittata Salsa parsley mayo raisins cloves Italian seasonings quesadillas croissants stir-fry heavy cream breakfast brussel sprouts greek yogurt potato roasted Roasted Brussels Sprouts ACV zucchini pecans croutons tahini beet cucumber Bartlett pears Gazpacho macaroni salad Gruyère cheese pumpkin kalamata olives scallops Carrot Beet-and-Apple Salad clove avocados Lemon Sage Tilapia bacon Goat Cheese Arugula Chicken and Broccoli Stir-Fry sweet potatoes vanilla bean almond milk peaches summer lemon zest cumin banana split Reggiano Cheese Broccoli smoothie pasta dr axe garlic ghee oranges yogurt paprika blueberries honey gluten free gorgonzola beets grapes goat cheese dressing Chicken thyme strawberries butter plums Salmon red wine vinegar Cinnamon roasted beets garbanzo beans gnocchi chili pear Glaze Ginger almond butter sugar white wine vinegar vegetables cranberries apple cider vinegar spinach Honey Chipotle quinoa broccoli salad sage leaves pumpkin puree cheese Shallot pie crust chicken broth casserole Roast Chicken pomegranate Budda Bowl Crostini pistachios Squash Zucchini Parmesan Crisps avocado salad horseradish Wraps eggplant Guacamole Toast breakfast nachos green beans pastry cream


Archive