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Nutrition
is at the core of
everything your body
does for you.

From health to sickness,
from energy to lethargy,
from happiness to depression –
the necessary nutrients your cells
receive or do not receive affect
everything about you. If only one cell
in your body is deprived, it slowly affects
the rest of you.

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How should you
clean your teeth?
Let me count the ways!
When I was a kid
going to the dentist,
my dentist always told me
I had to brush harder.
What did that mean?
When my family moved to another city,
my new dentist told me totally different
things about brushing my teeth.
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INTERESTED,
BUT NEED TO KNOW
A LITTLE MORE?
Use the handy contact form and
I’ll get back to you soon.
While I cannot answer
treatment-specific questions,
I can respond to your general concerns!
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My Favorite Paleo Recipes:
Wild Caught Salmon Slow-Baked in Parchment

evolution rSalmon is very healthy, but make sure your salmon is not farm raised. Wild-caught Pacific Northwest salmon is my choice. This recipe allows the salmon to be especially moist because the parchment paper allows the steam to remain in the pouch. Make sure all the bones are removed. Even though it is a “fillet”, I have always found at least one annoying bone. If you rub your finger along the flesh, you might feel the tip of an obscure bone. Use a tweezers to pull it out; it will be longer than you think.
 
WILD CAUGHT SALMON SLOW-BAKED IN PARCHMENT
 
Ingredients:
 
2 tablespoons softened grass-fed butter
Zest of 1/2 lemon
1 Tbs fresh, chopped parsley
1 Tsp Dijon mustard
1/2 Tsp dry mustard
2 Tbs ground macadamia nuts
1/2 tsp Herbs de Provence
Himalayan sea salt and freshly ground pepper to taste
2 (5-7-ounce) salmon fillets (be sure to check for bones; some are always there!)
 
Preparation:
 
• Preheat the oven to 325°F.
 
• Sprinkle salt and pepper to taste on both sides of the salmon.
 
• Lay the fish, skin-side down, on individual sheets of parchment paper.
 
• Blend all ingredients in a small bowl until smooth.
 
• Generously heap the blended ingredients on top of the fillets.
 
• Fold the parchment paper into pouches. Your goal is to make a tightly sealed pouch in which the fish will steam.
 
• Place the parchment pouches on a baking sheet and slide them into the oven on the center rack.
 
• Bake for 15 minutes.
 
• When done, carefully unwrap the parchment paper. Open carefully; the escaping steam will be very hot. (They may need more or less cooking time based on the thickness of the fillets.) Serve the fish with its own juices in their individual pouches or remove salmon and place on plates along with nutrient-dense green veggies prepared whatever way you desire.
 
 

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