Pan Seared Salmon Salad

Hi LOVElies!!! I can’t believe tomorrow is Friday already!!! What am I going to do this weekend? Hmm… maybe go out of town? Who knows, we’ll see.

Anyhow, after my work out at the gym, I was craving something fresh, cold and delicious. Luckily for me, I had salmon laying around. Salmon is quick, easy and delish! So… for tonight’s dinner: Pan seared salmon salad… mmm YUM!

 What you need:

  • A handful of Organic spring mix
  • 1/2 a Red bell peppers (julienne)
  • 1/2 a green bell peppers (julienne)
  • 1/2 a red onion (sliced)
  • 2 fillet of Salmon

For salad dressing:

  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup olive oil

What to do:

In a skillet, add a little bit of olive oil. Add the salmon (skin down). Sprinkle your salmon with favorite seasoning. Let it cook for about 5 minutes, flip. Let it cook for another 5 minutes.

Meanwhile, prep the dressing and prep the salad on a plate. When salmon is finished to dirsired liking, place on the plate of salad and drizzle the dressing all over.

 

Vegan Citrus Spareribs

Vegetarian Plus VEGAN Citrus Spareribs cutlets Hi LOVElies! I finally got the chance to go to Whole Foods and pick up some Vegetarian Plus food products. Believe it or not but these are imitation pork in plum vinegar sauce. All I added was some lighly boiled broccoli and Zoodles (zucchini noodles). Thanks @vegetarianplus for giving me an opportunity to try this! Mmm YUM!

 What you need:

  • 1 box of Vegetarian Plus Citrus spareribs cutlets
  • 2 big broccoli florets
  • 2 zucchini for zoodles (optional)
  • Sesame seeds
  • Red pepper flakes

What to do:

p>Follow the instructions on the Vegetarian plus box. In a pot, boil some water. Once boiled, add the broccoli for about 1-2 minutes. Remove from stove and run it over cold water; set aside.

Add the broccoli to the pan of Citrus Spareribs Cutlets. In a bowl, add zoodles and top with broccoli and Citrus Spareribs Cutlets. Easy. Simple. Delicious. 

 

Gluten Free Quinoa Salad 2

Drum roll…the moment you’ve been waiting for-the outcome of this colorful GLUTEN FREE Quinoa Salad.

What to do:

Cook 1 cup of Quinoa (follow instructions on the box). In a large bowl, add the quinoa, and everything in the recent veggies post. Combine ingredients, in the recent sauce post, in a bowl.

Pour dressing over the quinoa mix. Stir and enjoy!

 

Hoisin Caramelized Salmon Soba Noodle

Are you ready to post your#FlexBowl? Yes, it’s that time again- #FlexBowlFridayS!!! emoji Do you have 30 minutes? Here’s a quick and easy Hoisin Caramelized Salmon Soba Noodle Bowl!

What you need: 

  • SALMON 1 pound wild caught salmon
  • freshly ground pepper
  • 4-6 tablespoon hoisin sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoon olive oil
  • NOODLES & VEGGIES
  • 2 tablespoons olive oil
  • 1 bunch broccoli, chopped into small florets
  • 1 clove garlic,
  • minced a pinch of salt and
  • pepper 6 tablespoons toasted sesame oil
  • 2 tablespoon honey
  • 1 lime
  • 2 tablespoons fresh ginger, grated
  • 6 tablespoons reduced-sodium soy sauce
  • 2 tablespoon hoisin
  • 1/2 teaspoon crushed red pepper
  • 1 package of soba noodles green onions cilantro

What to do:

Preheat oven to 425 Add broccoli to baking sheet Toss with 2 tablespoon olive oil, grated garlic and a pinch of salt and pepper Roast for 20 minutes Meanwhile, combine all the other ingredients in a bowl; set aside.

In a pot, bring water to boil and cook the Soba noodles for 3 minutes; rinse, drain. Toss the warm noodles with the mixture. Grab the salmon, rub the salmon with hoisin, then sprinkle a generous amount of black pepper. Drizzle olive oil in a skillet over medium heat. Cook salmon for 5 minutes on each side.

Rib Eyed Steak

Hello LOVElies! Tonight’s dinner: Rare RIB EYED STEAK and a side of veggies… Mmm YUM!!!  Amazing Rare steak

What you need:

  • 5 tablespoons extra virgin olive oil
  • 1 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 3 rib eyed steak

What to do:

  1.  In a bowl, mix 3 tablespoon EVOO, black pepper, and garlic together.
  2. Now rub the mixture into the steak.
  3. Over medium high heat, heat 2 tablespoon of EVOO in a frying pan.
  4.  Place the steak in the pan and sear both sides for 2-3 minutes.*
  5.  Remove the steaks and cover with aluminum foil to let it cook a little longer.
  6. Remove when desired “doneness” *Depending on thickness, sear according  I normally like medium rare which is 5 minutes each side but wanted to try something different today.

Happy Searing! 

 

Paleo Chinese Broccoli

 

Hello LOVElies! It’s been an amazing day today. Work was great and the weather was unbelievably nice compared to what we have been having. For dinner tonight: dish one- Paleo Chinese Broccoli

What you need:

  • 1 bunch chinese broccoli
  • 2 cloves garlic, chopped
  • 1 TBSP coconut oil
  • 1/4 cup tamari gluten free soy sauce

What to do:

On medium high, melt the coconut oil. Saute the garlic until gold brown. Add the broccoli and let it cook foe 3-5 minutes. Add the tamari and make sure to coat the broccoli evenly. Once desire doneness, remove from heat and serve hot. Mmmm YUM!

Spicy Vietnamese Beef Stew

Hello LOVElies! Who loves Vietnamese food? I do I do. Growing up with vietnamese food all around me, I’m always craving authentic vietnamese dishes.

The best thing that hit the asian market is a bottle of Red Boat Fish Sauce. All natural and paleo friendly. What’s on the table for tonight? Paleo Bo Kho “Spicy Vietnamese Beef Stew” Mmmm YUM! Recipe from Nom nom paleo. 

Vietnamese Pork Ribs

 

Hello LOVElies! I haven’t been sharing much of my dinner post but many of you have asked for dinner recipes, so here it is!  What else is on the table for tonight? Vietnamese pork ribs (thit kho)! Mmmm YUM!

What you need:

  • 1 lb pork spare ribs*
  • 1 tsp minced garlic
  • 2 Tablespoon Red Boat Fish Sauce
  • 1 tbsp sugar Black Pepper
  • Coconut oil
  • Coconut water
  • Scallions, chopped.

What to do:

Marinate the pork ribs with Red Boat fish sauce, sugar, and black pepper. In a skillet, sauté garlic with coconut oil on medium heat until golden brown. Add the pork ribs. Constantly stir until pork appears to be cooked outside.

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*make sure pork is rinsed well and drained. Good night! Muahz!

Chicken Chayote Soup

Hello LOVElies! I think we ended up with 6 inches of snow today. This weather is so beautiful but Brr COLD! Hhahha What’s on the menu for tonight? Chicken and Chayote squash soup… Mmmm YUM!

What you need:

  • 4 cups of water
  • 1 chicken breast (or chicken thighs)
  • 1 onion
  • 1 Chayote (aka Christophene Squash)
  • 2 Tablespoon Red Boat Fish Sauce
  • Black Pepper Scallions, chopped.

What to do:

In a large pot, boil the water. Add chicken and onions.  Once meat is tender, add chayote. Let it boil, then season with fish sauce and black pepper. Top with scallions. Take a picture. Share with me and ENJOY! See you on my next post! Muahz!

 

 

 

Hi LOVElies!!! Happy Wednesday!!!

I don’t know about you but I LOVE making my steaks at home… Mmm YUM! Cooked to perfection- medium rare, seasoned grilled Ribeye. How do you like your steak cooked?

AHEM, I HAVE an ANNOUNCEMENT!!! It’s my beautiful friend, Sarah @freshfitnhealthyBirthday!!! HAPPY BIRTHDAY LOVE!!! Muahz!!!

For this and other delicious ideas and recipes, subscribe to my newsletter at www.kayleasopenbook.com to receive exclusive recipes from me to you. Also, visit, “like” and LOVE www.facebook.com/kayleasopenbook

Muahz!  See you on my next post…