#familyfriendly #healthyeating #meals I know we all need a little inspiration when it comes to our weekly family meals so today I'm sharing realistic and easy meals that use all the basics: chicken, beef, salmon, and veggies!
Salmon recipe: 2 pounds fresh salmon (wild-caught is best), cut into filets I use scissors to cut the filets ⅓ cup coconut aminos (tangy bbq flavor or any other flavor) 2 tbsp avocado oil 2 tbsp honey 1 tbsp Worcestershire sauce ½ tsp paprika ½ tsp garlic powder sea salt and pepper avocado oil spray for spraying the salmon before grilling Instructions: In a small bowl, combine all the ingredients except the salmon and whisk together.
Place the salmon fillets in a baking dish and pour the marinade over the salmon. Cover and marinate for 30 minutes.
Preheat the grill to 375℉- 400℉. Clean the grates with a brush and then oil the grates with avocado oil.
Place the salmon skin side down directly on the grates. Close the lid and cook the salmon for 4-5 minutes. Then flip the salmon and grill for another 3-4 minutes. (Cooking until salmon reaches 145℉.) (Feel free to carefully rotate the salmon 90° halfway through cooking the last 3-4 minutes for beautiful cross-hatch grill marks.) Remove from the grill to a plate and serve!
Meatballs: 1 sweet onion, peeled and quartered ½ cup fresh Italian parsley 1 clove garlic, peeled 1 pound lean ground beef 1 tsp greek seasoning ½ tsp sea salt ¼ tsp black pepper INSTRUCTIONS
Preheat the oven to 375℉. In the bowl of a food processor (or in a mixing bowl), add the onion, garlic, and parsley. Pulse the ingredients a few times until they are finely chopped. Add the ground beef and seasonings to the food processor and pulse a few times until everything is well combined. Use a mini muffin scoop to make the meatballs. Place the meatballs on a baking sheet and bake at 400℉ for 15 minutes until fully cooked and golden.
Dipping sauce: ½ cup mayo (made with avocado oil) 2-3 cloves garlic, crushed or finely minced or roasted garlic cloves 2 tbsp avocado oil 1 tbsp lemon juice sea salt and pepper to taste optional: handful fresh basil leaves
Chickpea Salad: 2 cans chickpeas (drained and rinsed) 8 oz mozzarella pearls (or chopped mozzarella) 1 medium heirloom tomatoes, roughly chopped or in wedges ½ medium sweet onion, sliced 1 cup cucumbers, quartered then sliced 3 tbsp date syrup 3 tbsp balsamic vinegar 2 tbsp olive oil (or avocado oil) salt and pepper to taste ¼ cup fresh basil leaves, sliced optional
