It has been a while since I have made salmon, so today I wanted to make sure I made a recipe that was special and unique. This glazed bourbon orange salmon turned out to be even more delicious than I thought it would. My family really enjoyed every bite of it.

The orange bourbon sauce is what makes this recipe top notch. It is a sauce that you can use with any type of protein, such as tuna, sea bass, sword fish or chicken. All would work wonderfully.

Brown rice and broccoli were the perfect choice to serve with the salmon. The sauce soaks into the rice, giving it the same flavor. All in all, the perfect combination.

One of the great things about this recipe is that you can make the orange bourbon sauce in advance and store in the refrigerator. You can even store the sauce in the freezer. Then, the only thing you have to do is cook the salmon for 2-3 minutes on each side and glaze it with the sauce for a last minute meal. It is the perfect quick and healthy dinner for the family.

For the sauce, in order to get the intense, natural orange flavor I used Florida’s Natural^® Brand Orange Juice, which is made from 100 percent real Florida oranges—no artificial flavors or ingredients. Florida’s Natural is exclusively Florida-grown and American-made, grown by five generations of Florida families.

If you are looking for an easy, tasty and different take to your salmon recipes, I encourage you to try this glazed bourbon orange salmon. From start to finish, it will take just about 15 minutes. If you prepare the bourbon orange sauce in advance it will take just about 10 minutes. A win-win for those with busy schedules who are always on the go.

If you try this recipe, let me know. I am sure you will not be disappointed.

Enjoy!

Glazed bourbon orange salmon

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 3 tbsp olive oil
• 6 fresh salmon fillets
• Pinch Celtic salt
• Ground pepper to taste

Bourbon Orange Sauce

• 1 cup Florida's Natural orange juice
• 1/4 cup honey
• 3 tbsp maple bourbon, or 2 tbsp bourbon 1 tbsp maple syrup
• 1 tsp arrowroot powder, or cornstarch

Directions:

In a small sauce pan, add the sauce ingredients and combine. Cook over medium to low heat for about 3 minutes, or until thickened. Set aside.

With a paper towel dry-pad the salmon fillets. Sprinkle Celtic salt and ground pepper over the salmon.

In a large cast iron skillet, over medium to high heat, add the olive oil. When the oil is shimmering, add the salmon fillets, skin side down. Cook for 2-3 minutes. Turn the salmon over and after 1 minute, add the orange sauce.

Let the sauce reduce further, cooking the salmon for 1 more minute. Remove from heat and serve the salmon over brown rice or quinoa and fresh veggies, drizzling the sauce from the pan over the salmon and rice.

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Making quick dinner recipes is my jam. Because I love Asian flavors I figured I used these beautiful Wild Caught Argentine Red Shrimp to make something tasty, quick and easy. This 15 minutes Asian shrimp and broccoli turned out to be the perfect creation.

I used Marina Del Rey Wild Caught Argentine Red Shrimp to make this recipe.  Not only everyone enjoyed it but my husband said he will be making this easy, quick recipe for time to come. That is how much he loved this recipe.

My husband that has been involved in making dinner for the past months, since I have been in school for the past year and a half, can’t stand spending too much time in the kitchen cooking. This is one of those recipes that would be perfect for him.

I love the fact that Marina Del Rey shrimp is already peeled and deveined so all you have to do is drained it after it has thawed and add any other simple ingredients to the mix while cooking.

For my family, when it is time to consume seafood I like to use wild caught and that is why Marina Del Rey products are perfect for us.

• Marina Del Rey shrimp is not farmed, it thrives in its natural habitat ~ the pure ice cold waters off the coast of Argentina, free from chemicals and pollutants.
• Wild shrimp eat their natural diet, with no added hormones or color.
• Wild shrimp are not only a cleaner option, but carry significantly lower sodium levels as well.
• The health benefits of wild caught seafood are tremendous, not to mention the environmental issues that arise with farmed seafood (aquaculture).

This 15 minutes Asian shrimp and broccoli will literally take you 15 minutes to make. The only thing I had to do was to lightly chop the green onions and mix the sauce ingredients. Prep time is almost none existent.

Another awesome thing about this recipe is that you can use any type of vegetables you like. If you would like to replace the broccoli and use kale, fresh spinach, green beens etc you may go ahead and do so. It works with pretty much any vegetable. Next time I make it I might choose red peppers and carrots instead.

I hope you like this 15 minutes Asian shrimp and broccoli. If you like quick, easy and healthy recipes you are going to love this one.

Also, for more yummy wild caught seafood recipe inspiration follow Marina Del Rey on Facebook and Instagram.

Enjoy!

15 minutes Asian shrimp and broccoli

Miryam's original recipe

Yield: 6 servings

Total Time: 15 minutes

Ingredients:

• 2 tbsp olive oil
• 16 oz fresh broccoli florets
• 2 lbs (1 bag) Marina Del Rey Wild Caught Argentine Red Shrimp, thawed
• 4-6 green onions
• 1 tbsp sesame seeds
• 3 cups rice

For the sauce

• 1/2 cup soy sauce
• 1/2 cup sweet and sour sauce
• 2 tbsp red curry paste
• 1/4 cup water
• 2 tsp arrowroot powder

Directions:

Cook rice according to package instructions.

In a small mixing bowl add the sauce ingredients and combine. Set aside.

In a large skillet add the olive oil and broccoli. Toss for 3-5 minutes. Add the shrimp and cook for about 5 minutes or when they start to turn pink. Add the sauce and toss it to cover the broccoli and shrimp.

Add the green onions and sesame seeds and serve over rice.

The post 15 minutes Asian shrimp and broccoli appeared first on Eat Good 4 Life.

I have seen several versions of this recipe so I just kept it simple, added a little twist and used whatever veggies I had on had. I love the fact that you can use any type of vegetables you like so swapping for your own favorite ones will work just fine.

On another note, I have been a bit exhausted lately driving back and forth to my rotation site, studying and trying to maintain the blog. All I want to do is relax in the couch, cook and bake without having the stressor of having to take pictures and make the food look pretty, and be with the kids. Soon I will be have more time…

Yesterday, for some reason, I felt like eating cheesecake so I went to the store and gather a few ingredients to make one. I ended up making a lemon cheesecake that turned out spectacular. Unfortunately, I didn’t document the recipe from start to finish but in the near future I will make another one so I can actually add the recipe to the blog.

I think it was by far one of the best cheesecakes I have ever made so I hope the results get duplicated exactly on my next try.

I have about 9 1/2 months to be done with my Physician Assistant studies. I truly can’t wait for that day to come fast enough. I am tired to have to study 24/7 and have to deal with the pressures of everything else.

Anyways, there is not much to elaborate on this baked balsamic chicken recipe. It is extremely easy, versatile and super tasty. If you get to make it I am sure you will be very pleased.

Enjoy!

Baked balsamic chicken

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

 

• 2 lb breast chicken tenders
• 2 red peppers, cut into large chunks
• 2 yellow peppers, cut into large chunks
• 2 red onions, cut into large chunks
• 8 oz fresh broccoli florets
• 1/3 cup balsamic vinegar
• 3 tbsp extra virgin olive oil
• 6 cloves garlic, chopped
• 1/2 oz fresh rosemary
• 1 tbsp dried thyme
• 1 tsp celtic salt

 

Directions:

 

Combine all the ingredients together in a large mixing bowl. Let the ingredients marinate in the bowl for 30 minutes to 1 hour turning around 2-3 times.

Preheat oven to 425°F. Spread the chicken and veggies in several baking trays.

Bake about 20-25 minutes, or until the chicken is cooked through and the vegetables are roasted.

Serve immediately.

 

The post Baked balsamic chicken appeared first on Eat Good 4 Life.

This shrimp broccoli breakfast frittata was the perfect way to start the day. Full of protein, veggies and super tasty to say the least. Frittatas are extremely versatile when it comes to making your own variations. You can add any of your favorite ingredients really. I have made severals variations before and all of them were equally good.

For this frittata variation I added shrimp. We eat shrimp on a regular basis so adding some extra protein to the frittata was just genius in my opinion. I really love seafood so anyway I can incorporate in my meals I will go for it.

If you are like me and love seafood I invite you to visit dishonfish.com Here you will find tons of recipes using fish and seafood. Recipes for breakfast, lunch and dinner. Fish is packed with protein, B vitamins and omega- 3’s so get creative or follow a recipe and start incorporating healthier protein into your diet.

Seafood, which includes fish and shellfish, received particular attention in the 2010 Dietary Guidelines because of evidence of health benefits for the general populations as well as for women who are pregnant or breastfeeding. In the 2015-2020 Dietary Guidelines for Americans seafood has actually received the attention it deserves. The health benefits have been thoroughly outlined.

I also have a few seafood recipes that you can find in this link to start experimenting. Sometimes it gets boring to use chicken and meat for protein sources and since fish is much healthier I suggest you give it a try.

This shrimp broccoli breakfast frittata is super easy to put together. All you need are 10 minutes for the prep time. Then you bake it and you are done. It is that simple.

If you like frittatas you will love this version so I hope you get to try it soon.

Enjoy!

Shrimp broccoli breakfast frittata

Miryam's original recipe

Yield: 4 servings

Total Time: 10 mintues

Ingredients:

• 32 ounces egg whites
• 4 whole organic eggs
• 2 tomatoes, quartered
• 1/2 lb fresh shrimp
• 7-10 oz fresh broccoli florets
• 6 oz provolone cheese
• 2 tbsp olive oil
• 1/2 tsp ground pepper
• 1/2 tsp celtic salt, or Himalayan salt
• Fresh cilantro, optional

Directions:

Preheat your oven to 425F.

Grease your 12 inch cast iron skillet with the olive oil or any other skillet. Set aside.

In a large mixing bowl add whole eggs and egg whites. With a wire whisk combine the eggs. Place the mixture in the cast iron skillet and arrange the broccoli, tomatoes followed by the cheese and shrimp. Add the salt and black pepper.

Bake in your preheated oven for 25-30 minutes. Sprinkle some cilantro if desired and serve while it is still hot with some whole grain bread.

This is a sponsored conversation written by me on behalf of National Fisheries Institute. The opinions and text are my own.

The post Shrimp broccoli breakfast frittata appeared first on Eat Good 4 Life.

This is one of my favorite soups I have been making for a long time. I tend to double the batch each time I make it so that I can freeze half the batch. It is so good and so easy to put together. I have even made a VIDEO RECIPE so you can see for yourself how easy it is to make. So flavorful and delicious. If you like Thai food you are going to love this Thai coconut broccoli soup recipe.

WHAT IS IN THE HEALTHY MATCHA COOKBOOK?

1. A comprehensive introduction guide that includes: History of green tea, Green tea basics, Health benefits of matcha powder and lists of the major ingredients used in my pantry.
2. 4 chapters which includes energizing breakfast (10), healthy snacks (10), lean green meals (23), decadent desserts (16).
3. Many recipes are gluten free, vegan, vegetarian and dairy free. Substitutions for recipes that are not vegan or gluten free are also given.
4. Recipes that are full proof.
5. A total of 59 recipes with colored photographs.
6. 2 week meal plan.

You can learn more about the cookbook here, as well as be able to purchase it.

I hope you get to make this simple Thai coconut broccoli soup. If you like Thai food you will love this recipe.

Enjoy!

Thai coconut broccoli soup

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves
• 1 tbsp green curry paste, more if you like
• 1 14 oz coconut cream, or milk
• 1 tsp matcha powder
• 12 oz fresh broccoli, more if you like
• 1 tsp celtic salt
• 4-5 cup water

Directions:

In a 6-qt dutch oven, over medium to high heat, add the garlic, onions and olive oil. Cook for 2-3 minutes. Add the matcha powder and curry paste and stir over medium to low heat for one minute.

Add the coconut cream and stir. Add the water and broccoli and let the mixture cook for 6-8 minutes. Turn the heat off.

With an emersion blender blend the soup until smooth. Serve while still warm.

Recipe source here

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I have been using tofu for the longest I can remember. Most of the times I use extra-firm tofu because it holds great especially when using it for stir-fries and dishes such as this quick veggie tofu stir-fry.

By now you must know that I love Asian cuisine. It is one of my favorite go to cuisines when I want to whip something quick and tasty…well pasta dishes too, but Asian food is just my ultimate favorite.

I don’t remember the last time me and my family actually went out to dinner to eat Asian food. Once you gather the few especial ingredients you need to cook Asian cuisine, you are able to whip up almost every single dish.  I find that stocking my pantry with curry pastes, soy sauce, rice wine vinegar, sesame oil and coconut cream or milk allows me to have an array of Asian dishes. I guess I am lucky enough that I have an Asian market near by.

On another note, in about 4 weeks I am leaving the US for Spain. I am going to be there for almost 2 months. Last year, me and my family didn’t get to go. I was really bummed about it but we really couldn’t pull it off. Plane tickets for a family of 4 are quite expensive but this summer we were able to come up with the money so I am really pumped to make it happen.

We will be visiting family and friends and many other places I have never been before. We are going to be quite busy. For most of our time there I will have internet but when going down South Spain,  I will have limited access. I will try to manage and make it work. Will see…

I am planning to cook with some of my aunts and hopefully record some of the recipes. I have been wanting to do this for a long time. I anticipate this being a lot of work but I will try my best to make it happen. Anything for food!

Anyhow, I won’t bored you anymore with my summer plans. I leave you with this super quick veggie tofu stir-fry that not only is vegan but gluten free.

Enjoy!

Quick Veggie Tofu Stir-fry

Miryam's original recipe

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

• 1 lb extra-firm tofu, cubed
• 1 organic red pepper, cubed
• 1 organic yellow pepper, cuber
• 1 organic orange pepper, cubed
• 12 oz fresh broccoli
• 1 tbsp sesame seeds
• 1 tbs fresh ginger, chopped
• 3 tbsp sesame oil, olive oil will work too

Sauce

• 2 tbs red curry paste
• 1/3 cup reduced soy sauce
• 3 tbs water
• 1 1/2 tsp arrowroot powder

Directions:

In a small mixing bowl mix the sauce ingredients and set aside.

In a large non-stick skillet place the oil and tofu and cook for 2-3 minutes or until it begins to brown around the edges. Add the chopped peppers and ginger and cook, stirring in between, until the peppers are tender. About 5 minutes.

Add the broccoli and cook further for 2 minutes. Add the sauce and stir making sure it coats the veggies and tofu. Turn the heat off and add the sesame seeds.

Serve immediately over brown rice or quinoa.

NOTE: You can use any colored peppers of your choice.

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