Lime Salmon and Roasted Potatoes

Recipe

Preheat the oven to 350 degrees F.

You'll need:

4 serving sized pieces of wild caught salmon

1 red onion, sliced

4 scallions, sliced

4 cloves of garlic, chopped

Make your sauce:

1/3 cup extra virgin olive oil

1/3 cup raw organic agave nectar

Fresh lime juice from two large limes

A tiny, secret pinch of cinnamon- don't tell

Tear off eight pieces of foil; two for each piece of salmon.Place one serving of salmon on one piece of foil. Season with a little sea salt and fresh ground pepper.

Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.

Sprinkle the salmon with onions, scallions and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet.

Bake in a preheated oven for roughly 20 minutes, till it flakes easily- but is not dried out.

 

Enjoy! Its healthy and great fertility recipe

 

Champagne Vinegar Red Potato Salad

Its Vegan and great fertility recipe

1 bag of ripe and firm Red Bliss potatoes - about two pounds

1 medium red onion

Organic extra virgin olive oil

Champagne vinegar

Sea salt and fresh cracked pepper

Tarragon - fresh, snipped, or dried

Heat a large pot of fresh cold water to boil. Add some sea salt.

Wash off the potatoes; leave the skins on. Cut the potatoes into quarters or bite size chunks. Put them into the water and simmer until fork tender - about 20 minutes.

Meanwhile, dice the onion.

Drain the potatoes well and pour them into a large bowl. Add the onion and lightly mix. Add enough extra virgin olive oil to moisten the potatoes - about 1/4 cup or so. Drizzle liberally with the Champagne vinegar and toss. Taste test.

Add more if needed. Don't be stingy.

Season with sea salt, cracked pepper and tarragon. Mix well with a wooden spoon. I like to soften the shape of some of the potatoes, but not all. I prefer my potato salad with some definition.

And now you have a choice. You can serve it warm - which is divine. Or cover and chill it. Once chilled, taste test for seasoning adjustments because the chilling process dampens the flavors a bit.

Serves 4 to 6.

PAN FRIED CATFISH AND WILD RICE PILAF

So being fertile or healthy, means eating and cooking healthy. Enjoy the recipes below;

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Gluten-Free Pan Fried Catfish Recipe with wild rice pilaf and Baby Greens
If catfish is not available, you can certainly use any fish fillet u have available.
One of my favorite simple dinners is pan fried catfish. So flavorful. The texture is lovely- flaky, and tender. Here I've made a crumb style coating with three gluten-free flours. The combo of almond meal, coconut flour and brown rice flour creates a light and delicate coating that fries to a crispy golden brown.
Ingredients:
4 (6 to 8-ounce) skinless catfish fillets
1 beaten organic free range egg
1/2 cup almond meal  (or 1 cup of wheat flour if none of the flours listed is avaiable)
1/4 cup coconut flour
1/4 cup brown rice flour
1 teaspoon smoked paprika
1 teaspoon dried dill
1 teaspoon dried oregano or parsley
1 teaspoon dried minced garlic
1 teaspoon sea salt
1/3 cup light olive oil or vegetable oil, for frying
Lime wedges, for serving
Fresh herb salad greens, for serving
Hot cooked brown rice, seasoned with olive oil and sea salt, for serving
Directions:
Line a baking sheet with a piece of parchment paper, and place it in a warm oven.
Rinse the catfish fillets briefly in cool water and pat dry.
Place the fillets in a shallow baking dish, in a single layer. Pour the beaten egg mixture over the catfish, and make sure each fillet is evenly coated on both sides. Set aside.
In separate shallow dish, whisk together the almond meal, coconut flour, brown rice flour, smoked paprika, dill, oregano, garlic, and sea salt.
Working with one fillet at a time, remove it from the egg mixture and dredge it in the gluten-free flour mixture to coat both sides. Transfer the coated fillet to a clean plate. Repeat for the remaining fillets.
Heat the light olive oil in a large skillet over medium heat. When the oil is hot, carefully add two fillets to the skillet, and fry until the underside is golden and crisp, roughly 4 minutes. Using a thin, flexible spatula, gently turn the fillet over and continue cooking until it is crispy golden brown on the second side, about 3 to 4 minutes more.
Carefully transfer the cooked fillets to a parchment lined baking sheet in a warm oven. Repeat the process with remaining fillets.
Serve the catfish with a crisp, fresh herb salad and hot cooked wild rice pilaf rice. Garnish with fresh lime wedges and snips of fresh dill.
Cook time: 8 min for the catfish
Yield: Serves 4






CURRY WILD RICE PILAF
Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 10 Min

Ingredients
    1 tablespoon olive oil
    1 large onion, chopped
    2 large carrots, chopped
    2 stalks celery, sliced
    1 tbsp curry
    1 tbsp fresh /dried thyme
    1 tbsp cumin
    1 tbsp paprika and black pepper
    1 bay leaf
    2 cloves garlic, minced
    1/2 teaspoon ground or mincd ginger
    3 1/2 cups Swanson® Vegetable Broth (regular or Certified Organic)
    1/2 cup uncooked wild rice
    1 cup uncooked regular long-grain white rice
    2 tablespoons chopped fresh parsley

Directions
   A.  Heat oil in large nonstick skillet over medium heat. Add onion, carrots, celery, spices and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.
  B.  Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Remove bayleaf.  Stir in parsley.
Serve and enjoy!