MMM Yummy Faves!

Okay here are the awesome recipes I have enjoyed this week? Really hope you guys like them as much as I have :) You guys asked for them so here they are! Yummy as ever :) Gotta love the Paleo Diet!

Tuesday:

Orange Arugula Salad
4 cups arugula
2 oranges, peeled and cut into segments
3 tablespoons olive oil
1 tablespoon balsamic vinegar
celtic sea salt to taste

    Place arugula and oranges in a bowl
    Drizzle with olive oil and vinegar, then sprinkle with salt
    Toss and serve


Wednsday:

Salmon with Mushrooms and Red Pepper Sauce
2 large red bell peppers
3 tablespoons fresh lemon juice
5 drops stevia
½ teaspoon celtic sea salt
2 tablespoons olive oil
1 small onion, diced
6 ounces shiitake mushrooms, sliced
4 salmon fillets, 6 ounces each
more olive oil, for salmon
more salt, for salmon
parsley, minced
Pepper Puree

    Place peppers in a baking dish in the oven at 350°
    Roast for 10-20 minutes, until skin begins to shrivel
    Allow peppers to cool, remove stems, then slit open and remove seeds
    Place peppers, lemon juice, stevia and salt in a vitamix and puree until smooth
    Transfer pepper mixture to a small sauce pan and warm slightly

Mushroom Mixture

    Place the oil in a saute pan over medium heat
    Add the onion and saute for 1 minute, then add the mushrooms
    Reduce heat, cover and cook for 10 minutes

Salmon Preparation

    Turn oven on to 500°
    Leave the skin on the fish; rinse and pat dry with paper towel
    Place fish skin side down on a metal baking sheet
    Rub fillets liberally with olive oil, then sprinkle with salt
    Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
    Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife

Assembling the Dish

    When the salmon is done place some of the red pepper puree in the center of each plate
    Place salmon on top of the puree, then spoon mushrooms onto the salmon
    Garnish with parsley
    Serve

Serves 4

Thursday:

Turkey Club Sandwich
2 thin slices Nutty Bread or Paleo Bread
smear of dijon mustard
2 slices avocado
2 pieces Romaine lettuce
2 slices roasted turkey

    Toast bread
    Smear bread with mustard and avocado
    Place lettuce on bread, then turkey slices
    Close sandwich and eat

Friday:
 Due to an appointment with a fellow runner with Mom's Run This Town, I had 6 Chick - Fil- A Chicken nuggets and a lemon water.

Saturday: (pic of before it was cooked. It was taken apart by the time I got their with the camera)

Peach Chicken
    1 whole chicken (2-3 pounds)
    ¼ cup grapeseed oil
    1 tablespoon celtic sea salt
    6 peaches, quartered
    4 shallots, halved
    6 sprigs fresh thyme

    Rinse off the chicken, pat dry, then place in a large baking dish
    Rub with oil, season with salt, then scatter peaches, shallots and thyme around the chicken
    Roast at 400° for 60 to 90 minutes.
    Serve with peaches and pan sauce

Tonight:

 Chicken Parmesan
    4 chicken breasts, boneless, skinless (1 to 1½ lbs total)
    2 cups blanched almond flour
    2 eggs, whisked
    6 tablespoons salted butter
    2 (7 ounce) bottles Bionaturæ Organic Tomato Paste
    2 cups water
    1 teaspoon Herbes de Provence
    6 cloves garlic, sliced
    16 ounces mozzarella cheese

    Cut chicken breasts in half for thinner cutlets; pat dry
    Dip cutlets in egg, let excess run off then coat with almond flour
    Melt butter over medium heat; then sauté chicken cutlets until deep golden brown on both sides
    Remove chicken and drain on paper towel
    For tomato sauce combine tomato paste, water, Herbes de Provence and garlic in a pan; simmer for 15 minutes
    Place ½ cup tomato sauce on bottom of a 7 x 11 inch baking dish
    Spread cutlets out in a single layer; cover with remaining tomato sauce, then layer with mozzarella
    Bake at 400° for 10 minutes
Topped with Gluten Free Noodles!