lime&ginger salmon; spicy parmesan black rice & krispy kale.
spicy parmesan black rice.
dietary: dairy-free, gluten-free, low FODMAP, SIBO friendly, pescatarian, nut-free, vegan and vegetarian.
prep time: 2 minutes.
cooking time: 15 minutes.
ingredients:
1/4 cup of black rice
1 teaspoon of chilli flakes
1 lemon wedge
1/2 tablespoon of coconut oil
1 teaspoon of garlic oil
S+P
Place your rice into a pan along with 3/4 cups of water, chilli flakes, coconut oil, garlic oil, lemon wedge, S+P.
Pop onto a high heat and cover with a lid.
Once the waters started boiling reduce the heat to medium and allow to simmer for 10-15 minutes until all the waters been absorbed - do not lift the lid during this time.
Once the rice is cooked, grated a tablespoon of parmesan into the pan and mix.
Serve with some grated parmesan, chilli flakes, a squeeze of lemon and a drizzle of truffle oil.
lime&ginger salmon.
dietary: dairy-free, gluten-free, low FODMAP, SIBO friendly, pescatarian, nut-free, pescatarian.
prep time: 2 minutes.
cooking time: 15 minutes.
ingredients:
1 salmon fillet
1 lime
1 teaspoon of ginger powder
1/2 teaspoon of chilli flakes
1/2 tablespoon of garlic oil
coconut oil
salt
Add 1 teaspoon of coconut oil to a pan and place on a medium heat.
Meanwhile, chop your lime into quarters.
Next, squeeze a quarter of your lime onto your salmon fillet and rub the fillet with the remainder of the lime.
Afterwards, rub your ginger powder, chilli flakes and 1/2 teaspoon of garlic oil into the salmon fillet.
Sprinkle a pinch of salt onto your salmon fillet skin and rub in.
Once seasoned, place the salmon into the pan and cover with a lid for 5 minutes.
After the 6 minutes is up flip the salmon fillet, cover for a further 6-7 minutes.
Once the skin is crispy and the outside of your salmon is browned it’s ready to serve!
krispy kale.
dietary: dairy-free, gluten-free, low FODMAP, SIBO friendly, pescatarian, nut-free, vegan and vegetarian.
prep time: 2 minutes.
cooking time: 5 minutes.
ingredients:
a bunch of kale
1 tablespoon of garlic oil
1/2 tablespoon of rosemary
one lemon wedge
a pinch of salt
Pre-heat your oven to 250.
Meanwhile, tear up your kale and place onto a tray.
Sprinkle on your salt & rosemary, squeeze your lemon wedge and pour on the garlic oil onto the kale.
Next, massage into the kale to make sure it’s all covered.
Place the tray into the over and reduce the heat to 200.
Check the kale after 5 minutes. Once it’s krisped up it’s done :)