Recipes Contributed By: Leslie Myers, NYX Mob Member & Professional Chef
Oven Roasted Yogurt Curry Salmon Bites
This recipe is one for busy days as it takes just under 30 minutes to make. Don’t be intimidated by the number of spices in this recipe—they are easy to gather and, along with the caramelization of the natural sugars in the yogurt, add so much flavor to the salmon.
Ingredients for the marinade + salmon
- ¼ cup Greek yogurt
- 1 Tbsp olive oil
- 2 tsp garlic powder
- 1-1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- ¼ tsp ground cinnamon
- 1/8 tsp ground cloves
- ½ tsp ground black pepper
- ¼ tsp ground red or ancho chili pepper
- zest + the juice of 1 lime
- 1 ¼ lb salmon, skin removed and cut into 1-1/2 inch pieces
- 1 tsp olive oil or cooking spray
- ½ tsp salt
Ingredients to accompany the salmon
- 6-8 corn tortillas, heated
- 2 Roma tomatoes, sliced in half lengthwise then thinly sliced crosswise
- ½ cup finely sliced red onion
- ½ cup cilantro leaves, roughly chopped
- ¼ cup Greek-style yogurt
- Lime wedges for squeezing
1. Preheat the oven to 450° F.
2. In a large bowl, combine all the marinade ingredients. Add the salmon and toss until well coated in the marinade.
3. Let the salmon marinate for 10-30 minutes. Spray or brush the lined baking sheet with oil. While the salmon is marinading, prepare the tortillas, tomatoes, red onion, cilantro and lime.
4. Spread the salmon out on the prepared baking tray. Sprinkle with the salt and place the baking sheet into the preheated oven. Roast the salmon for 10 minutes, or until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, red onion, cilantro leaves and Greek yogurt.
Looking for a delicious and satisfying glass of nutritional nostalgia? Look no further! This sweet and protein-packed smoothie delivers monster quantities of phytonutrients from the strawberries, raspberries, cabbage and cauliflower in an after-school snack flavor profile. Plus you will never know that the cabbage and cauliflower are present. With its jubilant color and silky mouth feel, you’ll forget about the veggies and protein powder as you quaff the classic PB& J flavors.
- 1.25 cups of frozen strawberries, raspberries, or combination of both
- ½ cup frozen cauliflower florets
- 1 small wedge of purple cabbage OR ¼ cup shredded purple cabbage
- 1 tbsp peanut butter
- 6–12 drops of stevia OR 1 tbsp of real maple syrup
- 2 tbsp vanilla protein powder
- ⅛ tsp salt
- ¾ cup water
In a high-speed blender, combine ingredients until and blend until smooth.
Smoky Red Pepper Cashew Dip
- 1 Cup raw cashews (whole or pieces) (soaked in water for at least 1 hour and drained)
- 1 medium red bell pepper (stem and seeds removed and cut into 4–6 pieces)
- 2 tsp smoked paprika
- 1/4 Cup water plus more to thin if necessary
- 3 Tbsp lemon juice (Juice from 1 Lemon) (or apple cider vinegar)
- 3 Tbsp nutritional yeast
- 1 Tbsp agave or real maple syrup
- 2 cloves garlic (peeled and cut into several pieces)
- 1 tsp salt (plus more to taste)
- 1.2 tsp black pepper
- Combine all ingredients in high-speed blender and process until smooth
- Adjust the consistency water
If you missed the last round of recipes Leslie contributed for the Newsletter, check them out here!
Leslie Myers is the chef-owner of Foodsense, Now; a company devoted to the education and production of healthy, whole-food cuisine. Leslie designs cooking classes and corporate culinary wellness programs in Southern California. She strongly believes that a varied diet loaded with vegetables and plants is a large part of the equation in longevity and athletic performance and she has the credentials to prove it: Leslie is an eight-time Hawaii Ironman Triathlon qualifier and multiple-time Ironman Age Group Triathlon champion.