. 2 tablespoons dark sesame oil
. 3 crushed garlic cloves
. 1/2-inch peeled piece fresh ginger
. 2 tblspoons fresh lime juice
. 2 tblspoons soy sauce
. 1 1/2 tblspoons ketchup
. 2 teaspoons dark brown sugar
. 1 teaspoon fresh chile paste
. 4 fresh or frozen sustainable salmon fillets
. Preheat the grill to high heat.
. Combine 1 tblspoon oil, garlic, and ginger in a mini food processor & pulse until finely chopped.
. Add lime juice, soy sauce, ketchup dark brown sugar and chile paste & pulse to combine.
. Place salmon on a grill rack coated with cooking spray & brush tops of salmon with half of sauce.
. Grill 10 minutes & brush with remaining sauce.
. Grill an additional 10 minutes or until desired degree of doneness.
Vegetarian Chickpea filling.
. 1 can chickpeas
. 1 stalk chopped celery
. 1/2 chopped onion
. 1 tblspoon mayonnaise
. 1 tblspoon lemon juice
. 1 teaspoon dried dill weed
. salt and pepper to taste
. Drain and rinse chickpeas.
. Pour chickpeas into a medium size mixing bowl and mash with a fork.
. Mix in celery, onion, mayonnaise, lemon juice, dill, salt and pepper to taste.
. 1 cup nonfat milk
. 1/2 cup unsweetened applesauce
. 1 egg
. 2/3 cup brown sugar
. 1/2 teaspoon vanilla extract
. 1/2 cup all-purpose flour
. 1/2 cup whole wheat flour
. 1 teaspoon baking powder
. 1/2 teaspoon salt
. 1 cup blueberries
. Preheat oven to 190 degrees C. Grease muffin cups or paper muffin liners.
. In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in milk.
. Sift together all-purpose flour, whole wheat flour, baking powder, and salt.
. Stir into bran mixture until just blended. Fold in blueberries.
. Scoop into muffin cups. Bake in preheated oven for 15 to 20 minutes.
Bonus Power Ingredients:
. dark chocolate
. sweet potato
. greek yoghurt