Last night, my husband and I had a booth at a local Family Fun Festival where we put on our “Dr. Dave” and “Health Expert Elise” hats and greeted families in our community to create awareness for our wellness clinic. A lovely couple, who as it turned out belong to our church (such a small…
Are you a salmon patty fan? My husband and I weren’t the biggest fans growing up. Sorry to our moms but they were a mushy, bland, and [in my house] overcooked mess. Actually, I think around Lenten season it was either salmon patties or tuna Hamburger Helper on Fridays (as my dad was Catholic). It…
This casserole is quite yummy, a real comfort dish. It reminds me of Lent, really the only time of year my family ate fish growing up. My mom made a tuna version of this from a Hamburger Helper box. It tasted so good, but was so bad for us. After all, it was loaded with…
When cooking salmon, the biggest mistake most people make is to over cook it. Resist the temptation to cook until it “flakes.” Flaking indicates the salmon is becoming dry and overcooked. Salmon is fully cooked when the color turns from translucent to opaque. The FDA suggests cooking to an internal temperature of 145 degrees F….
Gingered Chicken or Salmon Makes 4 Servings 2 Tbsp coconut oil 3 Tbsp grated fresh ginger root 2 Tbsp freshly ground black pepper Sea salt to taste 4 wild caught salmon fillets or 4 free range chicken breasts Side Dish: 1 bunch organic kale, deveined and chopped 1 medium organic zucchini, chopped 1 organic red…
To some scientists and doctors, fish is a miracle food, a treasure trove of heart-healthy fatty acids and disease-fighting vitamins. To others, it’s a culinary curse, the carrier of health-endangering toxins. Which is it? The confusion is enough to make you go off the deep end. Some things are clear. There’s little doubt, for example,…
