Monday was my 56th birthday! I enjoyed a beautiful day of  sunshine, warm weather, family, friends, and acquaintances loving birthday wishes.  My daughter, Olivia, visited for Easter and stayed overnight, so I woke up with her on my birthday, which was AWESOME!  My beautiful day ended with a lovely evening with my ex-husband, Alan, and I preparing a special birthday dinner!

Alan prepared the salad with organic spinach leaves, baby kale and arugula, zucchini, scallions, baby carrots, chick peas, and honey goat cheese.  I prepared the dressing for our salad as follows:

BLUEBERRY BALSAMIC VINAIGRETTE

INGREDIENTS:

2 teaspoons low-sugar blueberry jam
1/2 cup fresh organic blueberries
2 teaspoons olive oil
1/4 cup apple cider vinegar, (more if desired)
pinch of salt

INSTRUCTIONS:

Place jam, blueberries, olive oil and vinegar into a food processor, or blender, and pulse to combine.  Add a pinch of salt, and if desired, adjust vinaigrette to your liking by adding additional fruit and/or vinegar.  Drizzle some of the dressing all over the salad and toss gently to combine.  Start with a little bit, and you can always add more because a little goes a long way.  Sprinkle almonds and goat cheese on top! Enjoy!

Next, prepare two pieces of salmon. Place the salmon on a baking sheet with olive oil, and sprinkle with paprika, and a little salt.  Then, prepare the Pesto for the salmon.

HEAVY METAL DETOX PESTO

INGREDIENTS:

3 cloves garlic
1/3 cup Macadamia nuts (selenium source)
1/3 cup pumpkin seeds (zinc, magnesium sources)
1 cup fresh cilantro (coriander)
1 cup parsley
2/3 cup cold pressed olive oil
4 tablespoons lemon juice (Vitamin C source)
big pinch of sea salt

INSTRUCTIONS:

Soak the seeds and nuts overnight to release the enzyme exhibitors.  Process the parsley, cilantro (coriander), and olive oil in a food processor or blender until chopped.  Add the garlic, nuts, and seeds, salt, and lemon juice.  Mix until the mixture is finely blended into a paste.

I spooned the pesto over the salmon, and we baked it on 350 degrees for 30 minutes.  It was DE-LICIOUS!  You can also store in dark glass jars, and it also freezes well!

I also made a QUINOA SALAD!

INGREDIENTS:

1 cup gluten free organic Sprouted Whole Grain Quinoa (follow cooking directions on back of bag for cooking)
1 can mangos with juice
1 green apple, organic, diced
1 cup zucchini, organic, diced
2 scallion stalks, minced, organic
1 cup fresh peas, organic
Hain Sea salt

INSTRUCTIONS:

Cook Quinoa according to directions on package.  Add in the rest of the ingredients, and mix well.  I refrigerated it and we enjoyed it as a cold side dish! Enjoy!

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To your good health!

Wendy

 

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