Miso-Glazed Salmon

I came across a package of miso in the grocery store a couple of weeks ago and couldn’t leave without it. Miso is one of my favorite restaurant flavours, plus it benefits from various enzymes, probiotics and vitamins, so I figure I had better explore its wonders in my own kitchen.

This salmon came out perfectly and was so easy to make that I would do it every night from now on but sadly that wouldn’t do much for this blog…

INGREDIENTS

  • 1 lb (450 g) wild salmon
  • 2 tbsp light miso paste
  • 1 tbsp rice vinegar
  • 1 tbsp light soy sauce
  • 1 tbsp minced ginger root
  • 1.5 tsp sesame oil
  • 5 drops hot pepper sauce
  • pepper to taste
  • pinch sesame seeds

DIRECTIONS

  • Place salmon fillet on baking sheet lined with parchment paper.
  • Mix remaining ingredients, except sesame seeds, in a small bowl.
  • Brush salmon with light layer of glaze.
  • Broil on high for 8 minutes.
  • Garnish with sesame seeds, serve with rice and steamed Chinese broccoli or bok choy, and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 200 calories, 4 g carbs, 9 g fat (the healthy kind!), 23 g protein, 1 g fibre

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Pork Tenderloin Gumbo

Gumbo is pretty healthy as it is, with all those onions, tomatos and other stewed veggies, but I figured why not make it even healthier?! So I cut the sausage and substituted it for some lean pork tenderloin! Though one serving is only 337 calories, I couldn’t even finish my plate with all the spice, super filling veggies and lean protein. Super comforting and super healthy – this is my kind of meal.

INGREDIENTS

  • 1 tsp olive oil
  • 1 lb pork tenderloin, cut into 1″ cubes
  • 2 cups sliced white mushrooms
  • 1/2 cup chopped sweet onion
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1 tsp red chili flakes
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 large (28 oz) can diced tomatoes
  • 1 can tomato paste
  • 2 cups cubed sweet potatoes
  • 1 cup chopped zucchini
  • 1/4 cup minced cilantro

DIRECTIONS

  • Heat olive oil in large pot. Add pork and stir until cooked on all sides, about 8 minutes.
  • Add mushrooms, celery, onions and garlic. Stir until veggies soften, about 5 minutes.
  • Add tomatoes, tomato paste, ginger, cumin, oregano, chilis, salt and pepper. Bring to a boil then reduce to simmer. Cover and simmer for 45 minutes, stirring occasionally.
  • Add sweet potatoes and zucchini and simmer another 30 minutes, stirring occasionally.
  • Once sweet potatoes are soft, remove from heat, stir in cilantro and serve hot. Enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 337 calories, 39 g carbs, 6 g fat, 32 g protein, 8 g fibre

Lemon Ginger Chicken Stir Fry

This was one of those use up the leftovers in your fridge kind of stir frys. I wanted to keep it really light and low-calorie as I had eaten about half a Terry’s Chocolate Orange (thanks for nothing, Mom) yesterday afternoon and was feeling pretty guilty…

INGREDIENTS

  • 1 chicken breast
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 2 leeks, sliced
  • 2 baby bok choy, chopped
  • 1 red pepper, chopped
  • 1/2 lemon
  • pepper to taste

DIRECTIONS

  • Cut chicken breast into bite size pieces and cook in olive oil over medium heat until no longer pink, about 5 minutes.
  • Add garlic, ginger and leeks and stir for 3 minutes.
  • Add bok choy and peppers and cook until softened.
  • Turn heat off, squeeze in lemon juice and grind in pepper (I like to hammer it with TONS of pepper).
  • Serve over quinoa, rice or any other grain you like!

NUTRITIONAL INFORMATION

Makes 2 servings.

Per serving: 293 calories, 21 g carbs (8 g sugar), 11 g fat, 30 g protein, 3 g fibre

Braised Pork Tenderloin with Baby Bok Choy

I’ve never been a huge fan of pork, but figured I’d give it another try since I’ve been reading it is one of the leanest meats out there. At 143 calories, 4 g fat (1 g saturated) and 26 g protein per 100 g (3.5 ounces), pork tenderloin is a very healthy source of protein.

INGREDIENTS

  • 1 1/3 lbs (600 g) pork tenderloin, cut into bite-size pieces
  • 2 tbsp olive oil
  • salt and pepper
  • 3 cm ginger, peeled and thinly sliced
  • 4 garlic cloves, chopped
  • 1 large leek, white part only, thinly sliced
  • 1 3/4 cup water
  • 3/4 cup dry white wine
  • 1 tbsp light soy sauce
  • 4 tsp coconut palm sugar (or white/brown sugar)
  • 4 baby bok choy

DIRECTIONS

  • Warm half of olive oil over medium heat in frying pan. Add pork, seasoned with salt and pepper, and saute until brown on all sides, about 5 minutes. Place pork on a plate and set aside.

  • Add remaining oil to frying pan with garlic, ginger and leeks. Sautee until leeks soften, about 4 minutes.

  • Add water, wine, soy sauce, sugar and pork. Bring to a boil, reduce to a simmer, cover and let braise for roughly one hour, stirring occasionally.

  • After hour has elapsed, lay bok choy over pork and leek mixture, cover and let cook until bok choy softens, about 7 minutes.
  • Remove from heat, plate with steamed rice and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving (excluding rice):  350 calories, 11 g carbs, 5 g sugar, 12 g fat, 40 g protein, 1 g fibre

Orange-Ginger Broiled Salmon with Massaged Kale & Edamame Salad

Yum yum yum, this dinner was a total winner. I’m not sure it gets much healthier or nutrient-packed than salmon, kale and edamame.

Orange-Ginger Salmon

INGREDIENTS

  • 1/4 cup frozen orange juice concentrate
  • 1/4 hoisin sauce (look for an MSG-free variety)
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp grated ginger
  • 1 tsp grated orange zest
  • pinch crushed red pepper flakes (optional)
  • 4 boneless skinless salmon fillets

DIRECTIONS

  • Whisk together orange juice, hoisin sauce, soy sauce, ginger, orange zest and pepper flakes in a small bowl.
  • Place salmon and marinade in a large ziplock bag, seal and turn to coat salmon in marinade.
  • Refrigerate salmon for at least 30 minutes.
  • Prepare salad (below) while fish marinates.
  • Remove salmon from refrigerator and arrange on baking sheet sprayed in oil. Broil fish on high for 8 minutes.
  • Serve over salad and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving (salmon only): 253 calories, 11 g carbs, 9 g fat, 29 g protein, 1 g fibre

Massaged Kale & Edamame Salad

I won’t post the recipe for this salad on my blog as it is courteous of The Taste Space. Please visit the post here to see this awesome accompaniment to the orange-ginger salmon.

I will add though that I forgot to add the 1 tbsp of sweetener (agave) and found the dressing really didn’t need it, which is perfect in my opinion, as I’m not a fan of agave for health reasons – it being hard on the liver and linked to cardiovascular disease.

Chili Lime Tofu Stir-Fry

Yesterday was National Pita Day according to Extreme Pita (half price pitas all day with proceeds going towards the Heart & Stroke Foundation) so Dave and I resolved to eat pitas for all three of our meals. Sadly our plan was foiled as upon arrival for the final pita of the day we are greeted by a glowing neon “CLOSED” sign. Still hungry and not willing to sink to Subway for dinner, I had to improvise with what little was left in the fridge at home… and it turned out great!

INGREDIENTS

  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1 inch ginger, thinly sliced
  • 1/2 onion, sliced
  • 2 cups sliced white mushrooms
  • 1/2 green pepper, sliced
  • 1/2 head red cabbage, sliced
  • 1 package (350 g) extra firm tofu, cubed
  • 1 cup cooked quinoa
  • 1 tsp red chili flakes
  • 1 lime, juiced
  • 1 tbsp soy sauce

DIRECTIONS

  • Heat oil over medium heat. Sauté garlic, ginger, onion for 2 minutes. Add mushrooms, peppers and cabbage and cook until peppers and cabbage soften.
  • Add tofu, quinoa, chili flakes, lime juice and soy sauce and stir for 3 minutes.
  • Remove from heat, serve and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving:

Calories 245

Carbs 25 g

Sugars 6 g

Fat 11 g

Protein 16 g

Fibre 5 g