Salmon Burgers with Wasabi Avocado Mayo

I’m doing this whole post via iphone so am keeping it short

This is a pretty easy and healthy thing to make. I suppose you could bake the salmon cakes, but I’m out of non stick foil so I did in the pan. While the is easy and fast, to get a nice golden crust on the salmon, you want to give yourself a good half hour to cook them. With the wasabi-avocado mayo, they are like salmon sushi burgers, but cooked.

I skip a bread binder to keep it gluten free and cal count lower, if you skip putting it on bread product, it is totes gluten free. I used the bread product because I like it.

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Braised Kale Stuffed Portobello Mushrooms with Brown Rice and Roasted Tomatoes

Don`t have much to say, but this is super simple and again a good make-ahead candidate as the kale can take some time to braise. You could make it in advance, but I did it all at once. And it is healthy and super flavorful. To cut time, sub the kale for spinach. I had some lacinato kale (aka flat or dinosaur kale) and this seemed as good of place as any to use it. If kale is not your bag, mix it with either spinach or use regular kale – lacinato kale  is very kale-y. Also, this is pretty low cal.

This has totes picture fail, but whatever.

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Don`t skip the simple salad!

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Baked Sweet Potatoes with Chickpeas, Tomatoes, and Spinach

The husband was sad that he was called out here for coming home late yesterday. But I had wanted to go to the gym earlier – my shows were on! He redeemed today by starting this while I worked late today.

I saw a recipe on thekitchn.com for a coconut curried chickpeas over sweet potatoes (theirs is linked at the end of post). That did not appeal totally. So this is what I came up with, it is sorta Moroccan-Mediteranean in flavor profile, like southern Spain in the cold mountains or something like that.  And while I don’t normally post calories, this whole ginormous plate clocks in at 670. So healthy, low cal, check and check. Oh and it is super speedy, other than baking the potatoes. Super tasty too.

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Polenta with Roasted Broccoli Rabe, Cauliflower and Tomatoes

It is cold and rainy and I really and a bit irked that I am not currently at the gym because the husband did not decide to leave work and I need him to let me in my building`s gym because they don`t have my hand scan for entry yet because they only take hand scans on Fridays between 9 and 11am when I am at work. So I am waiting, and have started roasting, not on the timeframe I wanted. Boo! Ok, am off to the gym.  Follow along with the rest of the recipe.

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Puy Lentils with Feta, Almonds and Roast Vegetables

I’m leaving the commentary to a minimum here and just saying make this. ZOMFG make this. Bonus is that it is healthy and other than the feta, complete detox food. Leave out the feta for dairy-free/vegan.  This is aces and going on rotation.

It is super versatile and could be stuffed in squash, portobello mushrooms, or along side a pork roast, if you eat the meat. I don’t, but just saying. I used this as a base and tweaked it to make it. I made it a bit more substantial and added some more flavors I like.

Make it!

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Look ma! No Picture Fail! Sorta!

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Roasted Butternut Squash with Lentils and Wild Rice

After yesterday’s pasta feast, I’m back to another gluten-free, dairy-free delight. I admit, I totes made this on the fly based on several other things I make and threw in the lentils.

It’s great for make ahead. I prepped everything and stuck it in the oven and went to the gym. When I came back it was done. On the other hand, wild rice takes a while to cook-90 min to 2 hours, but this will hold up if you want to make it in advance.

It’s healthy, low-fat, and not very photogenic, but it tastes really good. try it.

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