Oven roasted salmon

2 pieces of salmon fillet with skin on
3 medium size tomatoes
1 onion
1 zucchini
1 tsp Salt
1 tsp Pepper
1 tbsp Garlic powder
1 tbsp paprika
1 tbsp of cumin
1 tbsp of olive Oil
1/3 cup of fresh chopped cilantro

Preheat the oven to 400. Slice the tomatoes, zucchini and onion very thin. Arrange on a baking tray, sprinkle salt and pepper.
Place the fish on top of the vegetables, sprinkle a little bit more salt, pepper, paprika and cumin. Drizzle the olive oil. Garnish with chopped cilantro on top.
Bake uncovered for 30min. Serve warm.



*all ingredients are available at Seasons Kosher!


Cornish Hen with brown rice 

One Cornish hen 1 cup of cooked brown rice 

1 cup of fresh mushrooms sliced

1 tsp of honey 

Salt & pepper

1/3 cup of fresh cilantro chopped 

Juice from 1 lemon 

Olive oil

Preheat the oven to 400. Sprinkle salt and pepper all over the Cornish hen. Stuff with brown rice. Arrange the mushrooms around. Drizzle some olive oil and lemon juice over the cornish hen and 1 tsp of honey. Garnish with fresh cilantro on top. 

Bake uncovered for 45 minutes to an hour. 

All fresh ingredients avaiblable at Seasons Kosher! 

Pan Seared Salmon with sage

1 salmon steak
2 plum tomatoes sliced thinly 

Juice from one lemon plus zest 

1 tsp of honey 

1 tsp of Sea Salt

1 tbsp ofpepper

Few sage leaves 

Olive oil
In a large pan, heat up one tablespoon of olive oil. Season the salmon with sea salt and pepper on both sides and drizzle half of the lemon juice. When the pan in hot, cook the salmon on each side for 7 to 8 minutes. Remove the salmon from the pan. Add one tablespoon of oil to the pan. When the oil is hot, add the sage, tomatoes, honey and lemon. Flip the tomatoes on the other side after one minute. Stir everything with a wooden spoon slowly for about 2 minutes. Add a teaspoon of salt. Remove from the pan and serve with the salmon. Top everything with lemon zest. 

All fresh ingredients available at Seasons Kosher!

Blueberry Pie

For the past few weeks, I have been trying to cut on sugar and flour. Also dairy. But it s not really working so far because I have a sweet tooth and because I love a nice pasta dish with lots of Parmesan. 

When the weekend comes, and specially in the winter, I always like to have in the house pastries to have with tea. But I decided to make a healthy one so I can enjoy more than one slice. 

It s my first time since I started cooking that I am making such a healthy recipe and I am proud of it. The taste is great; it’s not too sweet, not heavy. 
1 cup of almond flour

1 cup of bluberries 

1/4 cup of organic maple syrup

4 eggs beaten 

1 tbsp of baking powder 

1/2 cup of coconut oil 
In a large bowl, beat the eggs. Add the maple syrup and the coconut oil. Slowly add the almond flour, baking powder and salt. Grease a large pan, pour the mixture and add the bluberries on top. Bake at 350 for 35 minutes.