Celebrating Heart Health month with heart healthy eats such as this turmeric and cumin rubbed salmon, sauteed 3-pepper quinoa salad, and, blueberry oatmeal cookies for dessert!
Ingredients
Turmeric Salmon
Warm Veggie Quinoa Salad
- 1 cup cooked quinoa ½ cup uncooked quinoa cooked in 1 cup water
- 1 onion chopped
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1 yellow bell pepper chopped
- 2 cups broccoli florets
- ¼ cup walnut pieces
- ¼ cup raisins
- Salt and pepper
- Olive oil
Blueberry Oatmeal Cookies
- ¾ cup quick oats
- 3 tablespoons coconut oil melted
- 1 teaspoon baking powder
- ¼ cup almond flour
- ¼ cup coconut sugar
- ¼ cup dried blueberries
- Pinch of salt
- 1 egg
Instructions
Turmeric Salmon
- Mix turmeric and cumin in a bowl and rub onto salmon
- Sprinkle salmon with salt and pepper
- Place olive oil into grill pan and place it over a medium flame.
- Add salmon into pan and cook for about 4 minutes on one side and 3 minutes on the other - till golden brown, garnish with parsley and enjoy.
Warm Veggie Quinoa Salad
- Add olive oil to a pan over medium heat
- Add chopped onion into it and stir till onion is translucent and slightly golden not caramelized (about 10 minutes)
- Add garlic and ginger and stir well for about 2 minutes
- Add in chopped red, orange and yellow bell peppers, raisins and broccoli florets and cook another 4-5 minutes
- Season with salt and pepper
- Toss in the walnut pieces and enjoy warm.
Blueberry Oatmeal Cookies
- Preheat oven to 375 degrees
- Add quick oats, and melted coconut oil to a bowl and mix well.
- Then add in the baking powder, almond flour, coconut sugar, dried blueberries and pinch of salt and stir till well incorporated
- Add in the egg and stir.
- Chill dough for about 20 minutes
- Then, shape into balls, slightly flatten and bake at 375 for 10-12 minutes.
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