I really want to highly recommend Dr. Rachel’s Marinara Sauce. I wanted to try something new after making my own sauce for years. I was low on time and wanted some fresh ideas. I don’t really enjoy Fody marinara, it’s great in a pinch but lacking in flavour. It seems Fody doesn’t like to replace garlic and onion flavours. The below recipe is hands down my current favourite and very much suggested. If you want to try out a fantastic Marinara try the one below. Definitely, I suggest topping with getting fresh basil for a flavor boost.
Caesar salad dressing
Caesar Salad Dressing
I love this on Kale instead of Romain!
Servings: 8 people
Calories: 42kcal
Ingredients
- 1 tablespoon garlic oil
- 1/2 teaspoon anchovy paste This is THE secret ingredient! It is found near the fresh fish in the supermarket.
- 2 tablespoons freshly squeezed lemon juice ~ a little less than one lemon
- 1 teaspoon Dijon mustard I like the brand Maille
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise best quality such as Hellmann’s Real
- 1/2 cup freshly grated parmesan
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Add all ingredients to a blender or magic bullet.
- Blend
- Serve
Notes
Great pizza dipping sauce
Nutrition
Sodium: 201mg | Calcium: 76mg | Vitamin C: 1mg | Vitamin A: 50IU | Sugar: 1g | Fiber: 1g | Potassium: 15mg | Cholesterol: 5mg | Calories: 42kcal | Saturated Fat: 1g | Fat: 3g | Protein: 2g | Carbohydrates: 1g | Iron: 1mg
Maple Salmon Recipe
I loved this maple salmon recipe.. but I thought they needed an update to be low FODMAP and let’s face it not enough sauce. It was the best part. Here’s my interpretation of that recipe, and I think if you tastes both side by side, mine has the edge as it keeps it simple, but with a small twist really brings out the flavour, that makes this dish a standout. It’s great served with Quinoa and Broccoli.
Maple Salmon Recipe
Quick Salmon recipe, the reduction is to die for.
Servings: 4 people
Calories: 342kcal
Ingredients
- 1/2 cup maple syrup
- 1/4 cup soy sauce (gluten free)
- 2 tbsp garlic infused oil
- 0.5 tap ground pepper
- 1 pound salmon
- 1/2 tsp Corn Starch optional
Instructions
- Turn oven on to 400f, place dish you will cook salmon into the oven.
- Mix maple syrup, soy sauce, garlic oil, salt & pepper together.
- Once dish is hot remove from oven.
- Pour a little bit of the maple mixture into the dish.
- Place salmon into the dish
- Pour remaining maple mixture over salmon
- Cook for 20 mins.
- Optional: If you are feeling frisky, turning the fish over after 10 mins. If you aren’t, do as the Beetles say “just let it ‘B'”. I like to let it be.
- Remove salmon from baking dish.
Optional:
- Speak out loud "You know I have an idea". (Claim the credit for coming up with the next steps… please I think it's a better show to pretend you just thought of it.)
- Pour maple mixture from the baking dish into a sauce pot. Bring it to a mild boil, stirring constantly. (Optionally add 1/2 tsp of cornstarch to thicken, I like to thicken it, but it's up to your taste)
- Reduce maple mixture by half. (Should take 3-4 minutes.)
- Drizzle maple (goodness) reduction over fish. (Take all the credit for this idea, it’s the best part.)
Notes
You don’t have to wait for oven to hit 400f before placing the dish in the oven if the dish is hot. Just “throw it in”.Â
This is a great dish to serve with quinoa and broccoli.
You can totally do this ahead as a marinade. Make sauce, throw Salmon and sauce in a ziplock and leave it for at least 2 hours. Remove fish from ziplock and toss into the oven as recipe directs you to but here’s where things change do not add any sauce into the heated baking dish. Instead keep the marinade to reduce in the sauce pan. This allows you to reduce the sauce while salmon is cooking, and really amps up the flavour.
Nutrition
Sodium: 864mg | Calcium: 60mg | Vitamin A: 45IU | Sugar: 24g | Fiber: 1g | Potassium: 677mg | Cholesterol: 62mg | Calories: 342kcal | Saturated Fat: 2g | Fat: 14g | Protein: 24g | Carbohydrates: 28g | Iron: 1.3mg
Lemon Basil Parmesan Vinaigrette
Lemon Basil Parmesan Vinaigrette
A tasty vinaigrette. Use for salad dressing, or to flavour meat. It tastes great on chicken and fish.
Servings: 9 servings
Calories: 123kcal
Ingredients
- 1 tbsp Dried Basil
- 4 tbsp Parmesan Cheese
- 1.5 tbsp Dijon Mustard
- 4 tbsp Lemon Juice About the juice of 1 lemon
- 1/2 cup Olive Oil
- 1 tsp Garlic Infused Oil
- 0.5 tsp Salt Adjust to taste
- 0.5 tsp Black Pepper Adjust to taste
Instructions
- Combine all ingredients in a jar and shake well. Lasts over 1 month in the fridge.
Nutrition
Serving: 2tbsp | Sodium: 194mg | Calcium: 33mg | Vitamin C: 2.6mg | Vitamin A: 15IU | Sugar: 1g | Fiber: 1g | Potassium: 13mg | Cholesterol: 2mg | Calories: 123kcal | Saturated Fat: 2g | Fat: 13g | Protein: 1g | Carbohydrates: 1g | Iron: 0.3mg
LInk to other recipes