Baked salmon fillet with colorful quinoa & vinegar salad

Let’s prepare something quick, something light, something fresh and healthy. Something fishy… πŸ˜‰

Ingredients

  • A piece of fresh salmon fillet
  • 5 tablespoons extra virgin olive oil
  • 1 garlic clove
  • Fresh dill
  • Salt
  • 1 glass colorful quinoa mix
  • 2 glasses water
  • Some fresh Lamb’s lettuce
  • 2 tablespoons apple vinegar
  • 1 carrot
  • Sesame seeds

Method

  1. Wash the fish. Warm up the oven to 180Β°. Combine 2 tablespoons of olive oil with garlic, fresh dill and some salt. Cover the fish with the prepared mix and put into the oven for 15 minutes.
  2. Wash the quinoa. Add 2 glasses of water, one glass of washed quinoa to a pot. Cover it and cook for 15 minutes. Then, add 1 tablespoon of olive oil and some salt to taste. Leave it covered for another 5 minutes.
  3. Wash the lettuce and carrot. Cut the carrot into thin slices or use carrot sharpener if you have one. Prepare dressing: mix two tablespoons of olive oil with 2 tablespoons of apple vinegar. Add some salt and sesame seeds to taste. Mix the vegetables with the prepared dressing a moment before serving the dish. Enjoy! πŸ™‚

Cod fillet with orange puree & millet groats

Let’s prepare this light, delicious dinner. You need to try this succulent cod fish soaked in the coconut milk and tossed in the sweetcorn flour. This dish is gluten, eggs and dairy free.

Ingredients

  • One cod fillet
  • Few tablespoons coconut milk to soak the fish
  • Salt
  • Sweetcorn flour
  • Oil to fry the fish
  • Half glass millet groats
  • Lemon
  • Some fresh onion set

For Puree

  • One sweet potato
  • A piece of butternut squash
  • 2 tablespoon extra- virgin olive oil

Method

  1. Fish: Wash the fish and divide into portions, then soak it for 15 minutes in the bowl with the coconut milk and a little bit of salt. Next, toss it in the sweetcorn flour and fry. Wait till the moment you have vegetables and millet groats ready. Fry for about 3 minutes on each side.
  2. Puree: Dice the sweet potato and the butternut squash and steam for about 20 minutes. Then mash the vegetables and add one tablespoon of extra-virgin olive oil.
  3. Millet Groats: Cook the millet groats in the portion half glass millet groats/one glass of water for 15 minutes. Add one tablespoon of olive oil and some salt to taste.
  4. Serve the fish with puree and millet groats. You can add a slice of lemon and some fresh onion set to taste. Enjoy! πŸ™‚

Apple Kissel

Let’s prepare this delicious, gluten and sugar free dessert. It’s still sweet and tasty. πŸ™‚

Ingredients

  • 250 ml fresh squeezed apple juice
  • 2 spoons tapioca flour (tapioca starch)
  • 4 spoons cold water
  • Half apple
  • 2 spoons puffed Amaranth

Method

  1. Boil the apple juice. Mix two spoons of tapioca starch with the four spoons of cold water and add it to the boiled juice, mix and boil for several seconds until it coagulates.
  2. Dice half of an apple (or more if you prefer) and add it into the kissel.
  3. Put the kissel into the bowl and serve with some puffed Amaranth. Enjoy! πŸ™‚