Ingredients

  • ¼ cup almond flour
  • 1 teaspoon baking powder
  • 2 cups broccoli florets
  • 3 tablespoons coconut oil (melted)
  • ¼ cup coconut sugar
  • 1 cup cooked quinoa (½ cup uncooked quinoa cooked in 1 cup water)
  • 2.5 teaspoons cumin
  • ¼ cup dried blueberries
  • 1 egg
  • 3 cloves garlic minced
  • 1 teaspoon freshly grated ginger
  • ¾ cup quick oats
  • Olive oil
  • Olive oil
  • 1 onion chopped
  • 1 orange bell pepper chopped
  • Parsley to garnish
  • ¼ cup raisins
  • 1 red bell pepper chopped
  • 1 lb salmon
  • Pinch of salt
  • Salt and pepper
  • Salt and pepper
  • 4 teaspoons turmeric
  • ¼ cup walnut pieces
  • 1 yellow bell pepper chopped

Ready In 50 Minutes

Servings: 4


Cooking Instructions


Step 1

  • Mix turmeric and cumin in a bowl and rub onto salmon
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Step 2

  • Sprinkle salmon with salt and pepper
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Step 3

  • Place olive oil into grill pan and place it over a medium flame.
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Step 4

  • Add salmon into pan and cook for about 4 minutes on one side and 3 minutes on the other - till golden brown, garnish with parsley and enjoy.
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  • Length: 7 minutes

Step 5

  • Add olive oil to a pan over medium heat
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Step 6

  • Add chopped onion into it and stir till onion is translucent and slightly golden not caramelized (about 10 minutes)
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  • Length: 10 minutes

Step 7

  • Add garlic and ginger and stir well for about 2 minutes
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Step 8

  • Add in chopped red, orange and yellow bell peppers, raisins and broccoli florets and cook another 4-5 minutes
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Step 9

  • Season with salt and pepper
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Step 10

  • Toss in the walnut pieces and enjoy warm.Preheat oven to 375 degrees
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Step 11

  • Add quick oats, and melted coconut oil to a bowl and mix well.Then add in the baking powder, almond flour, coconut sugar, dried blueberries and pinch of salt and stir till well incorporated
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Step 12

  • Add in the egg and stir.Chill dough for about 20 minutes
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Step 13

  • Then, shape into balls, slightly flatten and bake at 375 for 10-12 minutes.
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  • Length: 12 minutes