Tag Archives: anti inflammatory

Lime zest salmon salad

DSCN3904This is one of my very favorite quick-fix dinners!  SALMON salad!

Check it out–it is basically lime zest and honey for the marinade!  Yes, that is right.  Which means it takes less than 5 minutes to prepare!  So while the salmon is roasting in the oven, just throw together the salad and dressing and in about 20-25 minutes you have a dinner that is super healthful AND absolutely delicious!

Give it a try and let me know what you think of this super easy lime zest salad!

Lime zest salmon salad–2 servings




  • 1 large organic lime
  • 2 T organic honey
  • frozen jalapeno, zested.  OPTIONAL (if you want to add some extra heat)
  • splash of room temp water, OPTIONAL (only if you want to make the marinade a little thinner for easier brushing)
  • 2 wild salmon filets
  • salt and pepper (enough to  sprinkle on the salmon filets AND add a health dash to the marinade)
  • sprinkle of chipotle pepper flakes (Victoria’s Gourmet are my very fav!)


  • 1/2 ripe avocado, mashed (slice the other half and use it on the salad)
  • juice of 1 lime
  • 1/2 t ground cumin
  • 1/2 t chipotle pepper flakes (more or less to suit your taste)
  • 1 T honey (or more, to suit your taste)
  • 1-2 T EVOO (I like the dressing a pretty thick, as you can see from the photo so I only use about 1 T)
  • salt and pepper (to suit your taste)


  • Use whatever fresh, organic ingredients you like!!

Preheat the oven to 400 degrees F.

Zest one lime and then juice it.  Set the juice aside for the dressing.

OPTIONAL:  Zest part of a frozen jalapeno in with the lime zest if you want to add some heat to the marinade.

Mix the zest with the rest of the the ingredients for the marinade.  Place the salmon filets in a oven ready pan and pat them dry with a paper towel.  Add a sprinkle of salt and pepper to the filets.  Brush on the marinade and let sit at room temperature for a couple of minutes.  Bake for 15-20 minutes, until done.

While the salmon is roasting in the oven, make the dressing for the salad–mixing all of the ingredients in a small bowl.  Cover and set aside.

Now just throw together your favorite greens and veggies — making a nice big bed for your salmon filet.  Don’t forget that other half of the avocado! Add the dressing just before placing the filet on top.

Once the fish is fully cooked, remove from the oven and place the filet on the bed of dressed greens.

Serve with a big glass of fruity sparkling water and ENJOY!

Cheers to good eating!



Quinoa two bean salad

Have you ever heard the saying that “Love isn’t easy. Especially the really good kind.”? Thank you Nicole Williams, but I respectfully disagree!

This quinoa salad is probably the most delicious and healthful salad that I have ever made. Let me tell you, that I fell for it–hard and fast! Even my hubby fell in love with this one, nearly licking every last grain of quinoa from his bowl!

Why is it so good, you ask? I guess it is the crazy good mix of ingredients with color, flavor, and interesting texture. Not sold yet?  Keep reading for more reasons to enjoy this big salad. This one dish can be the salad AND main course for your next meal–all in one (big) bowl, for easy kitchen prep and cleanup! The protein and fiber from the beans and quinoa are super filling, so you will leave the table completely satisfied! Plus, the ridiculous number of micronutrients it provides will help fuel your body to fight disease and clear out unwanted toxins! Again, all in one big, satisfying bowl!

Can you feel your heart soften? Not yet? Well then, I guess you will just have to make it yourself and see how easy it is to fall in love with this gorgeous grain salad.

Isn’t this salad gorgeous?


Quinoa bean salad

Servings: 2-4, depending if served as a main course or a side

  • 1 cup quinoa (uncooked)
  • 1 3/4 c water
  • generous dash of salt and pepper, to taste
  • 2 t dried basil, or more to taste
  • chipotle pepper flakes
  • 1 T (or more) dehydrated onion
  • 1/2 c chopped black olives, chopped or sliced
  • 3 c grape or cherry tomatoes, cut in half
  • 1 can drained and rinsed great northern white beans
  • 1 can drained and rinsed black beans
  • 1 small red onion, diced
  • 2-3 T basalmic vinegar
  • 1 T olive oil (I used tuscan flavored oil)
  • 2 T lemon juice
  • 1-2 t lemon zest
  • 3 cloves of garlic, finely chopped or crushed
  •  spinach
  •  arugula
  • freshly ground pepper

Bring the first 6 ingredients, plus 1/2 t lemon zest to a boil in a medium-sized pot. Reduce the heat and simmer for 15-20 minutes, until the quinoa is al dente. Remove from heat to cool to room temperature.  

In a big bowl, mix the tomatoes, black olives, red onion, beans, lemon zest, basalmic, olive oil, garlic, lemon juice, salt, pepper, and hot pepper.  Be sure to taste the mix and adjust the seasoning as needed. When the quinoa has cooled to room temperature, add it to the veggie/bean mix.

Place a bed of arugula and spinach on your plate and top with a genergous portion of the quinoa/veggie mix.  Serve immediately or it may be refrigerated and served cold. No garnish is necessary, but a generous sprinkle of  lemon zest and/or freshly ground pepper is nice! Bon Appetit!