Salmon Marinade

Fish has been on our menu the past couple of weeks as we try to incorporate it more into our diet. This has been tricky in the past because none of us have loved fish, but recently have found several recipes that we have really enjoyed and actually look forward to eating again!  The health benefits of fish are great, and the choice of fish this week was Wild Caught Salmon. I found it on as I searched for a recipe on my phone while in the grocery store. Can anyone relate?! No clue how our mama’s made it, especially impulsive, unorganized mama’s like me! Anyways, it looked good, healthy and easy, I like all of those and it had great reviews, so I went with it and it turned out fabulous!
Wild Caught Salmon and Roasted Kale and Carrots
Salmon Marinade
(found on
6 Tbl EVOO
2 minced garlic
1 tsp basil
1 tsp pepper
1 tsp Sea Salt (next time I will use a little less)
1 Tbl Lemon Juice
1 Tbl chopped Parsley
Let marinate for an hour, then put fish in aluminum foil and cover with marinade and fold sides of foil together.
Cook in Pyrex dish 375 for 30 minutes!
Kale and Carrots
Toss in EVOO with a sprinkle of sea salt, the kale and penny size cut carrots, and roast on 425 for 10-15 minutes.

Rosemary Bacon Chicken – Quick and Easy!

My friend Nikki has been raving about this chicken recipe, so I finally tried it last night. It’s a keeper! The original recipe is from Paleo Plan, but I changed it up a bit.

(Sorry for the blurry picture. That’s what you get when the food is hot and everyone is hungry!)

Rosemary Bacon Chicken

Chicken Breast (use 3-4 for my family of 4), cut into strips
Juice from 1 lemon
lots of garlic – I used 6 cloves
1/3 c olive oil
Salt and Pepper

Rosemary sprigs – 1 for each chicken strip
Bacon cut in half – 1/2 piece for each chicken strip

Mix the lemon juice, minced garlic, olive oil, and salt and pepper in a big ziplock. Marinade the chicken strips  at least 3-4 hours – more if you can.

After the chicken has marinaded, place a sprig of rosemary on each chicken piece and then wrap each piece in a half slice of bacon. Secure with a toothpick.

I planned on grilling the chicken, but it was pouring down rain so I pulled out my grill plan inside. Grill the chicken about 3 minutes per side, or until done and the bacon is crispy.

I served this with some of our favorite side – Pan fried carrots, roasted broccoli, and roasted squash and onion. If you have never roasted veggies, you must try it! The high heat caramelizes the veggies and makes it taste as good as it possibly could. I don’t think I’ve met a roasted vegetable that I didn’t love.

Here’s how you roast vegetables:

Preheat your oven to 425. Put your sheet pan in the oven while you are prepping your veggies and let the pan get really hot. Toss you veggies in some melted coconut oil, salt and pepper, and experiment with different seasonings (garlic, thin sliced onions, red pepper flakes, and Penzy’s greek seasoning are some of our favorites). Then pour all the vegetables on the (very) hot pan and roast until they start to get some black spots. I usually stir then a couple times to make sure nothing burns. Broccoli takes about 10 minutes, squash and zucchini take about 20 minutes, and root veggies take up to 45 minutes.

And the carrots:

My kids beg for these, sneak them while we’re praying before we eat, and fight over second helpings. And they couldn’t be easier!

Slice carrots into penny sizes (I make about 2 lbs of carrots and there are no leftovers)
Melt about 3 T grassfed butter in your pan (you can use coconut oil, but the butter flavor is really good here)
Add carrots, sprinkle with salt and pepper, and cook over med-low heat until they are golden brown (about 25 minutes). They burn easily if the heat gets too hight, so keep an eye on them. you can toss them with chopped fresh parsley if you have some but they are good either way.


Homemade Salsa and Chicken Marinade

Our Saturday staple is Homemade Salsa and we use it for lunch and dinner. It is so fresh and delicious, and with the spring weather arriving it is the perfect time to pull out the grill. Typically, we grab Turkey Burgers and grill those with a side veggie. Recently, we grilled chopped Zucchini, Squash and Onions that were lightly drizzled in Olive Oil and Sea Salt. We love our burgers with avocado and topped with Homemade Salsa, it makes a delicious lunch or dinner. While you are grilling you can also throw on the Chicken and just reheat them when it is time for dinner. It keeps Saturday’s simple and delicious!
For the Homemade Salsa
2  tomatoes
1/2 red onion
bunch of cilantro
Juice from a lime
sea salt
I chop onion and tomatoes and put in lime juice, sea salt and cilantro and take kitchen scissors and chop it all finely in the bowl.
*For the Chicken Marinade I found it on Every Day Paleo and it was delicious!*
3 cloves garlic, minced
1 tsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp sea salt (optional)
1 lb boneless, skinless chicken breasts, sliced into strips
1 Tbs coconut oil  (I used Olive Oil)
1/2 red onion, sliced
2 red bell peppers, sliced
juice of 1 lemon
juice of 1 lime
2 heads butter lettuce, root removed, washed and dried
avocado with sea salt
Homemade Salsa
In a medium bowl, combine garlic, cumin, oregano, chili powder, and sea salt (if desired). Toss chicken in mixture until fully coated and set aside.
Heat a large saute pan over medium-high heat. When pan is hot, add coconut oil.
Saute onion for 3 minutes. Add chicken and continue to cook until chicken is almost fully cooked (about 10-15 minutes), stirring often.
Just before chicken is done, add red peppers, lemon and lime juice. Stir and cook for 3 more minutes.