Day 20

20 Sat

2 egg marinara omelet and half grapefruit

Salmon twist with broccoli and cauliflower

Oven fried sweet potatoes and peanut butter cookies

 
Pantry/fridge check: eggs, marinara, grapefruit, salmon, coconut aminos, olive oil, lemons, corn starch, garlic powder, pepper, broccoli, cauliflower, sweet potatoes, onion powder, chives, fresh ground peanut butter, honey, salt, baking powder, vanilla.

Salmon Twist

1 cup water

1/4 cup coconut aminos

1/4 cup honey

2 tablespoons extra-virgin olive oil

1 lemon, juiced

2 teaspoons cornstarch

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

3 (4 ounce) salmon fillets

Combine water, coconut aminos, honey, olive oil, lemon juice, cornstarch, garlic powder, and black pepper together in a saucepan; cook over medium-high heat until sauce is thickened, 5 to 10 minutes. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.  Arrange salmon fillets on the prepared baking sheet. Brush sauce on both sides of each fillet. Fold aluminum foil loosely over fillets and seal edges together creating a packet. Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes. Bring remaining marinade to a boil and serve alongside cooked salmon.

Oven fried sweet potatoes

2 -3 sweet potatoes

1/4 cup oil of choice    

salt and pepper to taste          

1 tsp onion and garlic powder 

1 tsp fresh or dried minced chives

Chop sweet potato into cubes. Put all ingredients in a ziplock bag and shake to coat, spread onto large baking pan. Bake at 400 degrees for 40 minutes, stirring once half way through.

 
Peanut butter cookies
2 cups fresh ground peanut butter
1/2 cup honey
2 tsp baking powder
1/2 tsp salt 
1/2 tsp vanilla powder
Combine ingredients in a blender. Dollop spoon sized balls of "dough" on baking sheet lined with wax paper, smash down with fork to make dough resemble cookies. Bake 350 degrees for about 10 minutes or until browned.