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