Pistachio and Herb Salmon

This is my favorite salmon recipe. Simple too!

Chopped Pistachios, lemon juice 3 TBLS, Honey 1TBLS, Dry Dill 1 TSP, I added a little pesto that I had on hand but that is optional. Salt and pepper.

Preheat oven 425 and cook salmon 6-8 minutes per 1/2” of thickness

I served this with Tarragon Garlic Mashed Potatoes and a simple side salad.

Fabulous!

Lost? Get directions!

When someone is lost in the city looking for a restaurant, they likely will ask for directions.  It is only by faith that they trust the directions received from a stranger, follow them, and find their destination.

We alike, are lost in this world, however we have been given directions and must follow them by faith.

For the son of man came to seek and to save the lost. Luke 19:10

Truly, truly, I say to you, whoever hears my word and believes him who sent me has eternal life. He does not come into judgment, but has passed from death to life. John 5:24

For God so loved the world, that he gave his only Son, that whoever believes in him should not perish but have eternal life. John 3:16 And there is salvation in no one else, for there is no other name under heaven given among man by which we must be saved. Acts 4:12

God’s Perfect Peace

As we focus on spreading peace and diminishing fear, we can trust the Word of the Lord which tells us to keep our minds focused on Him.

Yes, this chaos in this world is very unsettling. From the situation in Afghanistan, Christians and children stranded and being killed. Even the service animals that are not being rescued. To the misinformation and fear that has been orchestrated against all humanity with the plandemic on a global basis. To the shameful mishandling of the preventative treatments and forced vaccinations. It’s just ugly and evil.

As humans, created by God, to love others as He has loved us, we each have the responsibility to come to the aid of others. Whether that be physically, monetarily, emotionally, or through prayer support.

Another thing that we can do is to stay focused on the Lord and His word. His promises that He is in control. Remember, Satan can only do what God allows. As humans it is very difficult to rationalize why God would allow this evil.

We must stay focused on the Lord. Trust Him and remember that we already know the end of the story.

God wins. Make sure you are on His team. A child of God. Acknowledge that you were born a sinner, that you have remorse for that sin, ask for forgiveness, recognizing that God sent His only Son Jesus to die for you so you could be made righteous. That He paid the cost, the punishment for your sins. God gave His son as a free gift for all that accept it! That gift will not be forced. You must accept the gift to be a child of God! At that point you will receive a second gift. (A gift within a gift). The gift of the Holy Spirit who will teach you, comfort you, guide you through these difficult times.

Don’t go it alone. Don’t just sit paralyzed in this fear. Draw near to the everlasting rock!

Honey Lime Salmon w/Sesame Seeds and Parsley

Honey Lime Salmon – sweet and zesty salmon with honey, lime juice and soy sauce. Takes 15 mins and great for tonight’s dinner which also included green rice with cilantro, lime juice, and scallions.  Along with my favorite blanched to tender fresh green beans from the garden (6-7 mins) then topped with browned butter and a sprinkle of sliced almonds!
INGREDIENTS
2 portions salmonimg_3608
salt and ground black pepper
2-3 tablespoons honey
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
lime wedges
chopped parsley

INSTRUCTIONS
1. Preheat the oven to 375F.
2. Season the salmon with salt and black pepper. Mix the
honey, soy sauce and lime juice together, stir to combine
well.  Exact portions are not that important so once you master this you will not even need to measure in the future.
3. Heat up a skillet with the olive oil. When it’s heated, add
the salmon and cook for a couple of minutes. Add the
honey mixture into the skillet, spooning the honey lime
sauce on the salmon. Finish it off with baking the salmon
in the oven for 10 minute or until it’s cooked to your desired doneness.   Remove and garnish with parsley.  (I also sometimes add a sprinkle of sesame seeds and thinly shaved slices of green onion).

 

 

Dealing with FEAR

Remember that God is in complete control. We know this because the bible tells us….Ultimately God wins!

GOD WINS!

Remember that Satan works through FEAR of deathJesus has already conquered death.

And that, getting to the root of this fear is not going to be accomplished through vaccines,

masks, correcting the fraudulent election, or isolation to name a few.

The bible warns us about fear and how to focus on Truth.

“Jesus is full of grace and TRUTH”. John 1:14.

“Since therefore the children share in flesh and blood, he himself (JESUS) likewise partook of the same things, that through death he might destroy the one who has the power of death, that is, the devil, and deliver all those who through FEAR OF DEATH were subject to lifelong slavery. Hebrews 2: 14-15   Jesus can deliver us from our fears!!!!

We do not need to be living in fear during this time of chaos. God is in the chaos!

“Salvation is found in no one else, for there is no other name under heaven given to men by which we must be saved”. Acts 4:12

“And we know that in all things God works for the good of those who love him” Romans 8:28

Seek the Lord, talk to him and tell him about your fears.  Ask God to mitigate your fears, remove them, deliver you from them.  Then have faith that God will hear you and answer your prayers and deliver you from all of your FEAR!  God Bless you today and may Gods peace be with you alwaysl

 

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Naturally Healthy Chicken Curry

Naturally Healthy Chicken Curry

  • PREP 35mins
  • COOK 30mins
  • TOTAL 1hr 5mins I recommend always to avoid GMO Genetially Modified Organism as I focus on natural ways to fight disease over fueling disease.  I’ve heard it said that you could just call GMO – (God Move Over) as man tries to improve upon God’s amazing creations. 

However, we learn in the Bible that God’s provisions and creation are perfect and intended to sustain us:   Genesis 1:29 “Then God said, ‘I give you every seed bearing plant on the face of the whole earth and every tree that has fruit with seen in it.  They will be yours for food.”

Isaiah 38:21 “For Isaiah had said, Let them take a lump of figs, and lay it for a plaster upon the boil and he shall recover.

And in Revelations 22:2 “and the leaves of the tree were for the healing of the nations.”

S0 this recipe is loaded with healing spices and ingredients for natural health!  This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce.   I prefer using my own blend of organic spices instead of using a store bought curry spice.  

Ingredients (Makes 4 servings)

1 to 1/2 pounds boneless, skinless chicken thighs or breast

1 1/2 teaspoons fine sea salt

1 teaspoon ground cumin

3/4 teaspoons ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper, optional for heat, add an extra 1/4 teaspoon for medium-spicy

6 medium cloves garlic, peeled

A 1-inch cube of fresh ginger, peeled

1 medium onion, roughly chopped

1 1/2 cups water

3 tablespoons vegetable oil or use ghee

2 tablespoons tomato paste

4 tablespoons full-fat plain unsweetened yogurt

1 teaspoon Garam Masala, see notes

3 tablespoons heavy cream (I use half and half instead of heavy cream)

Handful of cilantro leaves, chopped, optional for serving

DIRECTIONS

MARINATE THE CHICKEN

Cut the chicken into 1-inch pieces, and then add to a bowl. If you’d like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.

Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.

Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.

MAKE Garlic, Ginger, Onion mixture

Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.

 Brown Chicken

Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides.

Remove the chicken from the pan and place the skillet back onto the heat.

Complete Curry Yogurt Sauce

Add the Curry onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.

Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.

Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.

Complete Cooking The Chicken and Finish the Dish

Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.

Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).

Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

Our Collagen Elixir Rated 9/10 by Elle!

Collagen is the most abundant protein in your body and accounts for about 1 third of its protein composition. It’s one of the major building blocks of bones, skin, muscles, tendons, and ligaments. Collagen is also found in many other body parts, including blood vessels, cornea, and teeth! You can think of it as the “glue” that holds all these things together. In fact, the word comes from the Greek word “kolla” which means glue. And the French word for glue is “colle” so says my French Canadian born Husband!!

It consists of three twisting molecules that twist like a twisted rope. There are at least 16 types of collagen. Here are the four main types and their functions:

Type I: This type accounts for 90% of your body’s collagen and is made of densely packed fibers. It provides structure to skin, bones, tendons, fibrous cartilage, connective tissue and teeth.

Type II: This type is made of more loosely packed fibers and is found in elastic cartilage, which cushions joints.

Type III: This type supports the structure of muscles, organs and arteries.

Type IV: This type helps with filtration and is found in layers of your skin.

Many of us begin noticing a decrease in our collagen production around the age of 30 when our skin begins to lose elasticity, our joints begin to ache, and our digestion starts to suffer. That’s why collagen is quickly becoming one of the most popular supplements on the market.

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Collagen – 3 Molecules twisted like a rope

One of the best ways to make sure you’re getting enough collagen in your diet is through a high-quality, clinically studied collagen peptide supplement. In fact, these have been found to help improve your health and well-being– better than diet alone. However, with so many collagen products currently available, it can be hard to distinguish which brands are effective… and which are just trying to take your money. I’ve found some options first hand that I love and so I wanted to share! Always sharing good things! Too many marketing schemes out there that you cannot trust that are in it just for the money!!

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Loss of Collagen

Let’s also take a look at what damages your body’s collagen?

⁃ Aging (Your body repairs and builds collagen daily but as you age the process naturally slows down)

⁃ Sun Damage (UVAs penetrate deep layers and damages your natural collagen fibers). Wear sunscreen and cover up!

⁃ Environmental pollutants (which increases the oxidative stress)

To help mitigate these things and the impact to our bodies, we need to be consuming an antioxidant nutrient diet. So that includes many vitamins such as vitamins A , C, E and we need phytonutrients. Vitamin C is very important. People with vitamin C deficiency (called Scurvy) would have bleeding gums, loose teeth, etc. We all need a lot of vitamin C!

I was so diligent to make sure I was providing my body with amazing nutrition with our dense nutrition shakes (this means only 240 calories but with 24 grams protein, 23 vitamins and minerals, including trace minerals which our bodies are dying for ….and no longer available in our food chain, adequate fats, carbs, and just enough natural sugar to fuel our brains)!

However, I missed the boat on the collagen until recently when I sought out additional education. We need to keep educating ourselves and others!

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I’ve recently added some great options into my regimen for increasing my collagen production. My most favorite and most powerful is the collagen elixer which is infused with a blend of marine collagen peptides and powerful botanicals.  Ingredients: Synchronised marine collagen (5g per serve), vitamin C, biotin, zinc, goji, aloe vera, acerola berry, chamomile.

 

Another is a post workout repair orange drink that can be used as a daily functional img_3409drink.  It contains 3 types of collagen peptides, tart cherry, turmeric, manesium, Vitamin C, and Potassium.  All the essentials PLUS!  These are the exact forms of collagen that our bodies can utilize optimally.  I love the addition of the tart cherry (we all have those relatives that swear the tart cherry helps them manage their arthritis) and I know how amazing turmeric and the other extra nutrients are for our overall health.

 

Then on days that I don’t work out, or I’m doing a cellular cleanse and giving my digestive system a break (so my body can do it’s own repair work as God intended), or I just want something delicious and warm, I very much enjoy our Bone Broth with Collagen Peptides. It comes in two flavors, Roasted Chicken with Herb and also Vegetable Flavor. I am hooked on the Chicken and Herb!

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Our Bone Broth with collagen is not your every day homemade bone broth. It is naturally occurring protein with vitamins, minerals, gelatin, and collagen. Specifically it consists of Amino Acids (3 types of protein in Peptides form) plus 80 mg of Vitamin C. The peptides are rapidly absorbed and stimulates our own with collagen synthesis and production. You can enjoy this daily with 60 calories per serving.

Regarding homemade bone broth, which is economical when you have the opportunity to make it yourself. It will not have all these components and will not have the same impact on your own collagen production. What it will have are many unknowns! Such as not knowing its sourcing, and that it most likely will contain pesticides, herbicides, hormones etc. that come along with it. That is why I choose this option!

If you are considering a collagen supplement, I would highly recommend incorporating a blend of these amazing and tasty options into your regimen.   I am retired now but if I were still working away from home everyday, I would consider it a treat to have these in my desk to sip on mid afternoon each day. The Orange Repair is great blended with some ice or on the rocks. The bone broth just warms me up on a cold day or when I just need some pampering.  And the Elixir tastes so good and refreshing that I really want more every time I consume a bottle! 

I am so happy with my choices and my results and I know you will be too if you give them a try. Here are some of my progress photos. It’s the real deal!!

Collagen Elixir

Bone Broth With Collagen

Collagen Repair Orange Drink

 

Rustic Berry and Peach Galette

So good! This is very satisfying and allows me to enjoy season fresh fruits and yet I don’t feel like I’m over doing it with too many extra unnecessary calories.

This Rustic Berry Galette tastes best on the same day it is baked. It can be coveted with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days.

Ingredients for 1 tart:

Filling

  • 2 ripe peaches, peeled, pitted, sliced (not frozen)
  • 2 cups (about 300 grams) fresh strawberries, sliced (not frozen)
  • 2 Tablespoons (30 grams) granulated sugar
  • 1 teaspoon vanilla extract

Crust

  • 1 and 1/2 cups (190 grams) all-purpose flour 
    img_0067
    This photo shows how I fill (I also made and Apple Galette)
  • 3 Tablespoons (45 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed*
  • 1/4 cup (60 ml) ice water, plus more as needed
  • 1 egg, beaten for egg wash
  • additional sugar for sprinkling

Directions:

  1. For the filling: Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you prepare the crust.
  2. For the crust: In a medium bowl, whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
  3. Preheat oven to 425F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around, as pictured above. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 Tablespoons behind. Too much juice and the dough will become soggy.
  6. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving.
  7. If you wish to drizzle with vanilla glaze, use the glaze recipe from here. Serve warm or at room temperature.

*Make sure your butter is very cold. I like to chill it in the freezer for about 15 minutes ahead of time.

Have you ever had a tart like this before?

This rustic tart can also be called a galette.  Galettes are quite similar both in taste and presentation as pie.  Except they are easier!  That’s why I love to make them, especially in the summertime when juicy fruits like peaches and strawberries are in their prime. Another reason why I love to make galettes is because they aren’t as particular and delicate as pie; there is much more room for error. ;)

This recipe is basically a freeform crusty pie. Emphasis on crusty. The buttery, flaky crust was my favorite part!  It sort of tasted like a biscuit. A fruit-filled, juicy biscuit.

Peaches are in their prime right now.  I’ve been dying to go peach picking this summer out in Westminster MD, but haven’t found the time.  If you have a peach tree outside, consider me very jealous. I love them!  Rather than using only ripe peaches for my tart, I added some color to the filling. A super sweet strawberry contrast to the pretty peaches. Isn’t she just gorgeous?!

To make this recipe, you’re going to start with 2 ripe peaches and 2 cups of sliced strawberries.  Peel the peaches, mix them up with the strawberries, a bit of sugar and vanilla extract. Let that mixture soak for awhile as you prepare the crust.

The crust is made from flour, sugar, salt, cold butter, and ice cold water.  The temperature of the last two ingredients is imperative to your crust’s texture.  Chill your butter in the freezer for about 15 minutes and cut it into cubes. With a pastry blender (or your hands), mix the cold butter with the flour, sugar, and salt until the mixture resembles course crumbs. Crumbs the size of peas is what you’re going for.

Fill a large measuring cup with water and ice. Stir it around.  From that, measure 1/4 cup of water and add to the crust mixture. Stir lightly with a fork until the flour is moistened, then gently knead the dough in the bowl until it comes together.  Add 2 more Tablespoons of ice water if the dough seems too dry. I had to add the additional water this time, but sometimes I don’t need it.

Using your hands, shape the dough into a ball and then flatten it into a thick disc. Wrap it up in plastic and refrigerate for at least 1 hour.

On a lightly floured work surface, roll the dough into a 12-inch circle. Feel free to cut off a bit around the edges to make the circle neat. Transfer the dough to a lined baking sheet.

Time to add the fruit. Using a slotted spoon, place the fruit on the center of the dough, leaving a 2 or 3 inch border all around.  The amount of border you leave will determine how much fruit is exposed in the center of the tart. I always go for a 2-3 inch border. Gently fold the edges of dough over the fruit, overlapping the dough as necessary.  Press gently to seal the edges.

Pour most (but not all) of the remaining fruit juice over the fruit in the center. Brush the edges of the crust with a beaten egg. Sprinkle with some sugar. There is always room for extra sugar! The peaches and strawberries will expel some of their juices in the baking process. The crust just soaks it all up, but doesn’t get too soggy in the process.

The tart takes only about 25-35 minutes in the oven.  Why the huge gap of time?  Well all ovens are different.  Sometimes I leave this crust in a bit longer so the crust browns a bit, other times I don’t.

It looks (and tastes!) like dessert pizza. ;)

Slice the rustic tart like you would slice a pie.  We enjoyed it warm and I added an easy vanilla glaze to each slice before serving.  Holy mackerel – the glaze took each bite to the next level!  You could also serve the tart with some melty vanilla ice cream. Dee-lish on a warm summer day.

The buttery crust, the juicy filling, the sweet glaze – there is so much to love about this dessert. I can’t believe I waited all summer to make it!  You could use blueberries or blackberries instead of strawberries or even slice up a pear and add cinnamon to the filling for a warm autumn treat.

Spicy Shrimp and Chorizo Pasta!

This is such an amazingly flavorful dish especially if you like to spice things up!  So quick, simple, and affordable.   I added a small side salad to round out the meal and also paired it with a Bordeaux white blend (Semillion and Sauvignon Blanc)

Enjoy!

Ingredients

  • Pasta (angel hair, spaghetti, or linguine all will be great
  • 2 chorizo sausages – (I prefer Spanish sliced but Mexican groud will also be great)
  • 1/4 cup olive oil
  • 1 lb raw shrimp (peeled and tails removed) Pink Argentine Shrimp is my favorite!
  • 2 cloves garlic (crushed/grated)
  • 1/2 tsp paprika
  • 1/4-1/2 tsp red chili flakes – optional
  • Salt and pepper
  • Fresh parsley – for garnish

Instructions

  • Bring a large pan of water to a boil, then salt it generously.img_0053
  • Add the pasta and set a timer for 1 minutes less than the suggested cooking time. When draining the pasta reserving ½ cup of the cooking liquid.
  • While the pasta is cooking, cut the chorizo into thick disks.
  • Heat the oil in a large frying pan over high heat. Add the chorizo and fry for 5 minutes turning often until golden and crispy.
  • Remove the chorizo from the frying pan, keeping the oil behind.
  • Add the shrimp and cook for 2 minute, then add in the paprika (chili flakes if using) and crushed garlic and cook for another minute.
  • Add a 1/4 cup of the pasta cooking liquid and bring the sauce to a simmer.
  • Add the drained pasta and toss to coat the pasta well in the oily sauce.
  • Add more cooking liquid if needed.
  • Taste for seasoning and then serve garnished with parsley.
CALORIES: 680kcal | CARBOHYDRATES: 74g | PROTEIN: 40g | FAT: 22g | SATURATED FAT: 6g | CHOLESTEROL: 318mg | SODIUM: 1581mg | POTASSIUM: 311mg | FIBER: 3g | SUGAR: 2g | VITAMIN A: 415IU | VITAMIN C: 13.6mg | CALCIUM: 197mg | IRON: 4.4mg

Fighting for our democracy, our freedom

There is an elephant in the room and a lot of people are not willing to talk about it.  Worse yet, many others brush it off as a ‘conspiracy theory.

Really?  Are you kidding?  There was election fraud on a massive scale, and we owe it to ourselves and every other American citizen to talk about it and tell others! This is not a partisan issue, it is a civil liberty issue.

This video, which Social Media is either blocking or flagging as false, clearly shows how it occurred right in front of our nose during the primetime televised election coverage. 

Video link on Rumble.Com (6 min.)

This is only the tip of the iceberg.  I’ve personally listened to four States’ public hearings on election fraud, and the dozens of witnesses (who signed affidavits).  The fraud was widespread, and our election process was compromised.  We must fight for fair elections and our democracy.

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