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Salmon sweet potato hash is a great way to use up left over salmon from the night before!  Hello! I am preparing for Thanksgiving on Thursday! I am hosting this year! YAY!!! I love entertaining and having family and friends over to our house!
This year I am smoking a turkey as well as roasting one. I am also making Bacon brussel sprouts, mashed potatoes, stuffing, pumpkin, and pecan pie as well as pumpkin cheesecake with a gingersnap crust! Stay tuned for those recipes! I am very excited about smoking a turkey as I have never done that before, however, I love to smoke Chicken so I am sure it is similar. This morning I made my Gluten Free Salmon and Sweet Potato Hash with a poached egg for breakfast. I had made my Orange Cedar Plank Salmon over the weekend so I wanted to add some protein to breakfast and use the leftover salmon. I hope you enjoy it! Salmon Sweet Potato Hash: 1 large Sweet Potato cooked and chopped 1 yellow onion chopped 8 oz salmon cooked and chopped Garlic Italian Herbs Eggs cooked to the desired doneness in a poacher 1. Sautee Onion, Garlic, and Sweet potato in coconut oil until starting to get crispy. 2. Add Salmon and herbs. Continue to Sautee until warm. 3. Serve with poached egg:) As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle
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Baked orange salmon is super flavorful with the citrus shining through to add brightness to the salmon!  Happy Friday! Hope everyone is doing great and staying healthy! I know the cold/flu season is upon us however I am doing everything to avoid it! I am definitely ready for the weekend! Our oldest daughter drove for the first time alone last night. UGH! She did great! The event she was at ran late and her phone was off…. SO- that put us into slight panic mode! But it all turned out just fine! I sure was a praying Mama last night though! It is so hard to believe she is driving! Just another stepping stone to adulthood!
I hope you enjoy my super easy recipe for Baked Orange Salmon! I served it with brown rice and a Green Salad with pomegranates. Yumm! Baked Orange Salmon: 1 fillet of Salmon- wild caught and deboned. 1 Orange- sliced 3 Tsp Olive Oil. S & P 1. Place a small amount of olive oil in a baking dish to coat the bottom. 2. Place Salmon fillet in pan. 3. Mix olive oil and juice from half the orange with S & P in a small bowl. 4. Pour oil mixture over Salmon. 5. Slice remaining orange and lay over salmon. 6. Bake in oven until Salmon is opaque. 350 degrees for about 30 -45 min. Enjoy! IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE: Gluten Free Baked Orange Tilapia Delicious Gluten Free Ahi Poke Gluten Free Cilantro Lime Cauliflower Rice Gluten Free Baked Orange Salmon INGREDIENTS
As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Gluten Free Pumpkin Lasagna is a fall favorite! It brings all the fall flavors of pumpkin and spice with delicious creamy ricotta cheese in one dish! Yummy! Happy Veteran’s day! I am very thankful for the men and women who have served! This year we had the privilege of visiting Pearl Harbor. It was a very humbling experience. We watched the movie first and after seeing the area first hand I could not imagine what it was like on that December day! So once again Thank you! Today I made Pumpkin Lasagna. It is soooo yummy! It is easy to throw together and cook when you need it. I premade mine in the morning and cooked it in the evening for supper. I hope you enjoy it as much as we do!  HERE’S HOW TO MAKE GLUTEN FREE PUMPKIN LASAGNA:
Gluten Free Pumpkin Lasagna: 1 box of Gluten Free Lasagna noodles. 3 jars of Pumpkin Pasta Sauce. 1 large bag of shredded mozzarella. 1 large container of Ricotta Cheese. 2 Chicken Breasts Chopped. (you can omit this if you want a vegetarian option. I used a rotisserie chicken :)) 1. Pour a small amount of sauce on the bottom of your deep dish pan. 2. Layer the noodles in the bottom of the pan. 3. Top with Ricotta, Chicken, Sauce and Cheese. 4. Repeat noodle layer. 5. Repeat Filling layer. 6. Repeat noodle layer. 7. Repeat Sauce layer and top with cheese. I also add about a cup of water over the top since I didn’t pre cook my noodles. Bake in a 375 degree oven for 45 min- 1 hour. I served this with a fall salad and some red wine:) Enjoy! IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE: Gluten Free Healthier Mac N Cheese Gluten Free Seared Scallops over Arugula Gluten Free Pumpkin Lasagna INGREDIENTS
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As Always, Best Wishes for Gluten-Free Dishes! XO, Michelle Gluten Free Ahi Poke is super quick to make! You can even make it in the morning and it will be deliciously marinated in the fridge by the time dinner comes around! This recipe reminds me of all of the delicious Poke we ate while we were in Hawaii in October! I went to Whole Foods this week and picked up 2 Ahi Steaks. They were sushi grade so I decided to make Poke! I served it with brown rice and avocado. It was so yummy! I am blessed to have children who like sushi  HERE’S HOW TO MAKE GLUTEN FREE AHI POKE- 2 Ahi Steaks- sushi grade. Cut into small bite sized pieces. 1 handful green onions finely chopped. 3 tbsp gluten free soy sauce or coconut amino. 3 tbsp toasted sesame oil. I used a lemon grass sesame oil that is made at our local olive oil place. Salt You can add shallots and garlic as well if you like. I make it both ways Mix all ingredients and serve or chill in the fridge for the flavors to blend:) YUMMMM!!!! Sushi grade Ahi Marinade ingredients Yum! Delicious Ahi Poke I have served this as an appetizer in fancy glasses at dinner parties as well as the main dish like I did last night. It is very versatile! We like to eat it with rice and avocado however, some people like to eat it with corn chips or in lettuce cups. It is yummy no matter what you eat it with! IF YOU LIKE THIS RECIPE, YOU MIGHT ALSO LIKE: Gluten Free Hawaii Gluten Free Low Carb Crab Cakes  Gluten Free Ahi Poke INGREDIENTS
As Always, Best Wishes for Gluten Free Dishes! XO, Michelle |
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