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Browsing Tag: protein

Pumpkin Yogurt Parfait

I love living in New Orleans, but I always get homesick for Wisconsin during fall. The cool weather, the leaves, the crisp air… it’s as cliche as a Hallmark movie, but I love every minute of it.

I’ve decided to start fall here anyway, even though my car registered at 110° yesterday when I got in after word. I stopped at Trader Joe’s (new to New Orleans! Finally!) and got a few fall staples. So I put a few to good use this morning for a simple fall breakfast!

Be sure to add this granola to your shopping list the next time you go to Trader Joe’s!

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Step One. 

You want to use plain Greek yogurt for this parfait. It’s tangy and not-so-sweet flavor is exactly what you need to pair with syrup and sweet granola.

Prep your ingredients.

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Step Two. 

Mix the yogurt the with pumpkin and cinnamon in a bowl before you assemble the parfait.

 

Step Three. 

Add a third of the mix to a cup or a bowl. Drizzle with one third of the syrup. Sprinkle 1/3 of the granola on top.

 

Step Four. 

Continue layering like this until all of your ingredients are used!

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Enjoy the first bite of fall!

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Pumpkin Yogurt Parfait

Prep Time: 5 minutes

Total Time: 5 minutes

Pumpkin Yogurt Parfait

A sweet and tangy bite of fall that is perfect for a protein-filled, energizing breakfast!

Ingredients

  • 1 cup plain Greek Yogurt
  • 2 Tbsp pumpkin puree
  • 1/4 tsp cinnamon
  • 1 tsp organic coconut palm syrup
  • 1/4 cup Trader Joe’s Country Pumpkin Spice Granola Cereal

Instructions

  1. In a bowl, mix the yogurt, pumpkin puree, and cinnamon.
  2. Add a third of the mix to a cup or bowl. Drizzle with one third of the syrup. Sprinkle 1/3 of the granola on top.
  3. Continue layering like this until all of your ingredients are used.
  4. Enjoy the first bite of fall!
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https://frostaholic.com/2016/09/pumpkin-yogurt-parfait/

Salmon & Spinach Power Salad

On a sticky summer day, I just love to crunch down on a crisp, flavorful salad. Usually I like to enjoy a hot dinner at night, but I just can’t bring myself to do that when it’s 95° outside!

I have a cooking philosophy that I think this salad does a wonderful job of exemplifying. Gourmet cooking is fun and zen, but sometimes “what’s in the fridge” is just as good, and way easier. This is that salad.

I didn’t run to the store. I didn’t spend a lot of time. Any cook of ANY skill level can whip up this salad and bite into yum.

Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.

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Step One. 

Salmon Prep Step! We’re going to prep the rest of the salad while the salmon bakes. Preheat your oven to 425°F and line a baking pan with parchment paper.
Pat the salmon dry with a paper towel. Season lightly with salt and pepper. Add any other spices (like cayenne) if you prefer a stronger taste.
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Place the salmon, skin side down, in your lined pan. Bake for 18 – 22 minutes, until done. If you want your salmon warm, slice it up and add “as is” to the salad. If you would like it cooler, let the salmon cool for a few minutes, and then stick it salmon in the freezer for a few more minutes to get it down to room temperature.
Step Two. 
Now prep the salad! Measure out and chop your ingredients. Have those on stand by for when the salmon is done.
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Before…

 

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After…
Step Three. 
Time for the sweet and slightly spicy vinaigrette!
Add all of the ingredients, except the oil, to a food processor or blender and process until liquified.Then add a very light trickle of oil in, with your blender or processor going, until all of the oil is incorporated. You will want to store it in a closed container so that you can shake it up again before serving.
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Why does the oil need to go in so slowly?
As we’ve talked about before, fats don’t like to mix with polar substances. Mortal enemies. Real Capulet and Montague type stuff here. So, you must add it slowly to coax it to mingle. This is also why you have to shake up vinaigrettes once they’ve been hanging out for a while. 
Step Four. 
 Arrange the spinach and lettuce on the plates and top with broccoli, mango, and red onion. Add your (hot or cold) salmon, and sprinkle the hemp seeds on top. Drizzle with dressing. Enjoy on a hot summer day, preferably with some Chardonnay!
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Salmon & Spinach Power Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 entree salad

Salmon & Spinach Power Salad

Protein-rich salmon and hemp seeds paired with sweet mango and bursts of grape make this salad another summer staple.

Ingredients

    Salmon & Spinach Power Salad
  • 4 oz salmon (wild is best!)
  • salt and pepper to taste
  • 1.5 oz spinach (one large handful)
  • 3 oz iceburg lettuce (about three leaves), torn
  • 5 broccoli florets, sliced
  • 1/2 mango, sliced
  • 1/8 red onion, thinly sliced
  • 1 Tbsp hemp seeds
  • 1 small bunch baby green grapes (or sliced regular ones)
    Mango Vinaigrette
  • 1/2 mango
  • 1 Tbsp white balsamic vinegar (or vinegar of choice)
  • dash hot sauce
  • 2 Tbsp avocado oil
  • salt and pepper to taste

Instructions

    Make the Salad
  1. Salmon Prep Step! We’re going to prep the rest of the salad while the salmon bakes. Preheat your oven to 425°F. Line a baking pan with parchment paper.
  2. Pat the salmon dry with a paper towel. Season lightly with salt and pepper. Add any other spices (like cayenne) if you prefer a stronger taste.
  3. Place the salmon, skin side down, in your lined pan. Bake for 20 - 24 minutes, until done. If you want your salmon warm, slice it up and add “as is” to the salad. If you would like it cooler, let the salmon cool for a few minutes, and then stick it salmon in the freezer for a few more minutes.
  4. Now prep the salad! Measure out and chop your ingredients. Have those on stand by for when the salmon is done.
    Make the Vinaigrette
  1. Add all of the ingredients, except the oil, to a food processor or blender and process until liquified. In order to create an emulsion, you must slowly add the oil and mix it in vigorously. This is done by adding a very light trickle of oil in, with your blender or processor going, until it is all added. You will want to store it in a closed container so that you can shake it up again before serving.
    Serve it Up!
  1. Arrange the spinach and lettuce on the plates and top with broccoli, mango, and red onion. Add your (hot or cold) salmon, and sprinkle the hemp seeds on top. Drizzle with dressing. Enjoy on a hot summer day, preferably with some Chardonnay.
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2016/08/salmon-spinach-power-salad/