Honey Mustard Salmon

6-8 servings.



  • 1 batch honey mustard sauce (see below).
  • 2 pound side of salmon, boneless and skinless.
  • 1 tablespoon finely chopped fresh parsley leaves.

Honey mustard sauce ingredients:

  • 1/3 cup mustard.
  • 1/4 cup honey bee.
  • 4 cloves garlic, peeled and minced.
  • 2 tablespoons fresh lemon juice.
  • 1/4 teaspoon smoked paprika.
  • 1/4 teaspoon Kosher salt.
  • 1/8 teaspoon blak pepper.


  1. Heat oven to 375°F. Or heat a grill to medium heat.
  2. Prepare your honey mustard sauce as directed below.
  3. Line a large baking sheet with a large sheet of aluminum foil. Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
  4. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
  5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed.

To cook in the oven:

  1. Bake for 14-15 minutes, or until the salmon is almost completely cooked through. Cooking times will vary on the thickness of your salmon, so we recommend checking it constantly.
  2. Remove the salmon from the oven and carefully open and pull back the aluminum foil.
  3. Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes. Keep a close eye on the salmon while broiling, to be sure that the sauce does not burn.

To cook on the grill:

  1. Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through. Cooking times will vary on the thickness of your salmon, so we recommend checking it constantly.
  2. Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.
  3. Continue cooking for 3-4 minutes, until the fish is cooked through.

6. Remove salmon from the oven or grill.  Sprinkle the top of the salmon evenly with parsley, and serve immediately.

7. Enjoy!

Lettuce tacos with chipotle chicken


  • 400g of skinless chicken breast, cut into fairly thin strips.
  • Splash of olive oil extra-virgin.
  • 1 red onion, finely sliced.
  • 400g tin of tomatoes (whole or chopped).
  • 1 tbsp of finely chopped chipotle in adobo sauce (or substitute with finely chopped pickled jalapeno chillis and a pinch of dried chilli flakes).
  • 1/2 tsp cumin.
  • Pinch of Stevia and salt and pepper to season.
  • Lettuce leaves to make your tacos (Butter lettuce or baby gem lettuce).
  • Fresh coriander leaves.
  • Sliced pickled jalapeno chillies.
  • Slices of avocado or make a guacamole.
  • Fresh tomatoes and slices of spring onion to make a rustic salsa, tossed these together with lots of salt and pepper.
  • Lime wedges to spritz.


  1. Heat the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.
  2. In the same pan, add another small splash of olive oil and fry your onion until it softens.
  3. Add your tomatoes, cumin, sugar and chipotle and simmer for around 15 – 25 minutes until the tomato sauce starts to thicken around the edges of the pan.
  4. Add the chicken back into the sauce and allow to cook for about 5 minutes.
  5. Assemble all the elements to make your tacos in separate bowls and serve so that every one can make up their own.
  6. I like to give the chicken a good spritz of lime juice. This freshens things up and amplifies the flavours.

Spiced sweet potato tacos


  • 1 very large sweet potato (about 1 pound)
  • ½ small red onion, cut into ¼-inch dice (about 1/2 cup)
  • 2 small garlic cloves, minced (about 1 teaspoon)
  • 15 oz pinto or black beans, rinsed and drained (about 1½ cups)
  • ½ cup frozen sweet corn kernels, rinsed
  • ½ teaspoon ground cumin
  • ½ teaspoon groun ancho chile, or to taste
  • Sea salt
  • Tortillas of your choice
  • 1 ripe Hass avocado, pitted and peeled
  • 2 Roma (plum) tomatoes, cored and cut into ¼-inch dice (about 1 cup)
  • 3 scallions, white and green parts, thinly sliced (about 3/4 cup)
  • ¼ cup finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice (from 1 lime)


  1. Cut the sweet potato lengthwise into 1/2 to 3/4-inch thick sticks.
  2. Place a steamer basket in a sauté pan, and add 1 to 2 inches of water to the pan. Cover and bring to a simmer. Place the sweet potato wedges in the steamer, cover, and steam until the sweet potato is cooked through but not too soft, 7 to 10 minutes, making sure not to overcook. Remove the sweet potato from the pot and set aside.
  3. In a large skillet, place the onion, garlic, and 2 tablespoons water. Cover and cook over low heat until the onion is translucent, about 10 minutes.
  4. Add the reserved sweet potato, beans, corn, cumin, ancho chile, and salt to taste. Gently fold to coat the sweet potato with the spices. Cook over medium-low heat until heated through, 5 to 7 minutes. Remove from the heat.
  5. Line a plate with a damp large, clean dish towel. Warm the tortillas one at a time for about 20 seconds on each side in a dry skillet set over medium heat. Or, if you have a gas stove, place a tortilla straight over the flame for a few seconds on each side. As you heat the tortillas, stack them on the damp towel and cover the tops of them with the towel to retain moisture.
  6. Place the avocado in a small bowl and use a fork to gently mash it.
  7. To form the taco, spread some avocado on half of each tortilla. Spoon some beans and sweet potato on top, and then add the tomato, scallions, and cilantro. Drizzle with some lime juice. Fold each tortilla in half. Serve at once.

Wild rice salad with crispy tofu


For the balsamic vinaigrette:

  • 1 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 small shallot, minced
  • Kosher salt
  • Fresh cracked black pepper

For the salad:

  • 1 cup uncooked wild rice
  • 2 ears corn
  • Olive oil, extra-virgin
  • 1 package firm tofu, drained well, medium diced
  • 1 cup rice flour
  • 1/2 cup cornstarch
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup English cucumbers, seeds removed, small diced
  • 1/2 cup radishes, small diced (or sliced on mandolin)
  • 1/2 cup kidney beans, drained and rinsed well
  • 1/2 cup chopped herbs of your choice (basil, mint, dill, parsley)
  • Balsamic vinaigrette


  1. Combine all the dressing ingredients in a small bowl and whisk well. Set aside.
  2. Heat a large pot of unsalted water. Once water is boiled, add the wild rice. After 15-20 minutes, the grains will start to split; at this point you can add salt to the water to flavor the rice and continue to cook for 5-10 minutes until tender. Drain well, rinse, and cool the rice for later use. Note: the rice will not be tender if you salt it in the beginning.
  3. Char the corn on the grill until there is color, cut kernels off, and chill (discard cobs).
  4. Heat olive oil in a pan. Toss tofu in a mixture of rice flour and cornstarch, and shake off excess. Sauté for 5 minutes or until crispy and golden brown. Remove onto a paper towel and season lightly with salt.
  5. Get a large mixing bowl; add cooked wild rice, grilled corn kernels, tomatoes, cucumbers, radishes, kidney beans, parsley, basil, and enough dressing to absorb well into the rice. Season with additional salt and pepper.
  6. Taste it to make sure it has an even amount of acid and brightness from the vinaigrette and fresh herbs. Garnish with additional chopped basil and parsley if needed.
  7. Top with crispy tofu and serve immediately.

Cauliflower bagel


  • 1 big cauliflower
  • 1/4 cup almond flour
  • 1/4 cup nutritional yeast
  • 2 eggs
  • 1 tbsp salt
  • 2 tbsp ground garlic
  • Sesame or poppy seeds (optional)


  1. Chop the cauliflower into pieces and and proceed to pulverize into a powder by using a blender.
  2. Mix the powdered cauliflower with almond flour, yeast, salt and garlic powder. Add the egg beat and mix until you achieve a homogeneous consistency.
  3. Add the mix to a bagel mold and top with sesame or poppy seeds.
  4. Proceed to place the bagels into a baking pan along with greaseproof paper. Bake at 400 degrees Fahrenheit for 35 min. Once they have cooked, take the bagels out of the cooking pan and let them cool.
  5. Cut the bagels carefully and stuff them with the ingredients of your choice: avocado, tomato, salmon,  cucumber, etc.