COTW- Blair Braddy

Blair Braddy
Blair is 25 years old, lives life to the fullest, and practices healthy eating habits, but is still a “girl’s gotta have her chocolates” kind of girl, with a new year implementing healthier lifestyle choices. Blair believes your health is your wealth, and tends to have all of her meals planned ahead for the week. Here are a few recipes she would like to share. Enjoy! 

Baked Salmon & Asparagus

2 salmon fillets
2 tablespoons vegetable broth or chicken broth
1 1/2 tablespoon fresh lemon juice, or to taste
1 tablespoon of your favorite hot sauce (we used Sriracha)
4 teaspoons minced garlic (4 cloves)
Salt and fresh ground black pepper, to taste
3-4 tablespoons butter, diced into small cubes (or ghee)
2 tablespoons fresh chopped parsley or cilantro
1 lb (450g) medium-thick asparagus, woody ends trimmed

Preheat oven to 425ºF (220ºC). Cut 2 sheets of 14 by 12-inch (35 x 30 cm) heavy-duty aluminum foil then lay each piece separately on the countertop. In a small bowl, combine the ingredients for the garlic butter sauce: broth, lemon juice, and hot sauce. Season both sides of the salmon fillets with salt and pepper and divide salmon onto the aluminum foil near the center then place trimmed asparagus to one side of the salmon, following the long direction of the foil. You can adjust salmon fillets seasoning with more salt and pepper, then sprinkle garlic on top. Drizzle the garlic butter sauce generously over the salmon fillets and asparagus. Divide butter pieces evenly among the foil packets, layering them over the salmon fillet and asparagus. Wrap salmon foil packets in and crimp edges together then wrap ends up. Don’t wrap too tight – keep a little extra space inside for heat to circulate. Transfer the salmon foil packs to a baking sheet and bake salmon in the oven, sealed side upward until salmon has cooked through, about 9 – 12 minutes. Carefully unwrap the baked salmon in foil packets then drizzle with more lemon juice and garnish with fresh parsley or cilantro and a slice of lemon.

Mini Frittatas

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk

1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Chicken Lettuce Wraps

1 Tbsp avocado oil (olive or coconut oil would work well too)
1 lb ground chicken (we grind raw chicken breast or chicken thighs in our food processor)
6–8 oz. button or baby bella mushrooms, finely minced
1 (8oz.) can water chestnuts, drained and minced
2 green onions, sliced
2 tsp fresh ginger, minced
1 clove garlic, minced
1/4–1/3 cup coconut aminos, GF tamari, or soy sauce
Lettuce leaves (butter lettuce, romaine hearts, or iceberg lettuce work well)
Cilantro (optional)

Prepare the filling by heating the oil in a medium sauté pan over medium heat. Add chicken and cook until fully cooked all the way through, about 6-8 minutes. Add mushrooms, water chestnuts, and green onions. Cook 3-5 minutes, or until mushrooms are softened. Add ginger, garlic, and 4 Tbsp coconut aminos (or tamari or soy sauce) and cook 1 minute longer, stirring to coat chicken mixture. Add additional sauce as desired (remember you don’t want it too wet, or it will make eating your lettuce wraps a very messy, soggy experience). Scoop mixture onto lettuce leaves. Top with cilantro, if desired, and your favorite dipping sauce. **For a dipping sauce, mix together equal parts of dijon mustard and coconut aminos/tamari. You can also add a little chili oil or Sriracha if you like it hot!