HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.

In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest! There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.

Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.

The only one thing this post was missing was a video! Which is hereby remedied. I am leaving the rest of the post and the recipe unadulterated for you below. I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.

And some days I am especially happy to have my breakfast already waiting in the fridge. I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.

Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book. It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).

They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES
HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

INGREDIENTS :

  • ¼ cup Spectrum® coconut oil, melted
  • ¼ cup honey
  • 1 cup rolled old-fashioned oats
  • 1 cup quick cooking oats
  • ⅔ cup unsweetened, dried cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  • 2 eggs, beaten

INSTRUCTIONS :

  1. Preheat oven to 350 F. Line a baking sheet.
  2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
  4. Add pumpkin puree, eggs and warmed coconut oil and honey.
  5. Stir until fully combined.
  6. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
  7. Bake for about 15-20 minutes until edges are lightly browned.
  8. Let cookies cool on baking sheet before moving to an airtight storage container.

You can find complete recipes of this PUMPKIN BREAKFAST COOKIES in leelalicious.com

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

PLUS. A hint of garlic. Crispy bacon…. Creamy avocado slices…. Tomatoes…. Slices of red onion. This is THE ultimate in salads. Because BACON and CHICKEN and AVOCADO in the SAME SENTENCE as HONEY MUSTARD. YES.

Being a number one fan of honey mustard everything, I gave up enjoying honey mustard dressing on salads because of all of the mayo and calories normally sneaking their way into them. Then, this morning happened. Waking up with the strongest honey mustard craving (weird, right?),

I smacked myself upside the head when I remembered, um, HELLO, food blogger, remember? Which means, don’t-give-up-anything-just-find-a-way-to-make-it-yourself, type of thing.

And this dressing? THIS DRESSING. So creamy and sweet and tangy. So bad I made it again and again and again and again. I couldn’t believe something so simple could lead to something so sinful — yet, not. In my truest form, I didn’t want to taint the marinade with a different tasting dressing, so I left it and may the mustard gods help me

Then….in less than 15 minutes, I was greeted with caramelised, tender honey mustard chicken thighs. In those 15 minutes, I washed and prepped the salad, taking my sweet ass time, while smelling these incredible smells coming out of my kitchen, impatiently hopping from one foot to the other, watching this chicken sizzle and the sauce it was smothered in bubbling around it and thickening into a beautiful syrup.

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES
HOW TO MAKE HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD | FOOD RECIPES

INGREDIENTS :

Dressing / Marinade:

  • ⅓ cup honey
  • 3 tablespoons whole grain mustard
  • 2 tablespoons smooth and mild Dijon mustard
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • Salt to season
  • 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

  • ¼ cup diced bacon, trimmed of rind and fat
  • 4 cups Romaine lettuce leaves, washed
  • 1 cup sliced grape or cherry tomatoes
  • 1 large avocado, pitted and sliced
  • ¼ cup corn kernels
  • ¼ of a red onion, sliced

INSTRUCTIONS :

  1. Whisk marinade / dressing ingredients together to combine.
  2. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows.
  3. Refrigerate the reserved untouched marinade to use as a dressing.
  4. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.)
  5. Once chicken is cooked, set aside and allow to rest.
  6. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
  7. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.

You can find complete recipes of this HONEY MUSTARD CHICKEN, AVOCADO + BACON SALAD in cafedelites.com

How To Make Honey Lime Chicken | Food Recipes

How To Make Honey Lime Chicken | Food Recipes

Chicken is our favorite protein; I make chicken many times a week so I am constantly developing new recipes. This honey lime chicken is inspired by a recipe on Eating Well, but I simplified the recipe to make it easier for you.

This honey lime chicken recipe turned out to be a perfect 10. It’s absolutely moist, juicy, tender and utterly delicious. The honey, lime, soy sauce and garlic marinade do wonders to the chicken. The end result is sticky sweet, savory and citrusy chicken that you will be begging for more.

As usual, my favorite is boneless chicken thigh (check out how to debone chicken thighs video). You have the glossy, lacquered, perfectly charred and baked chicken skin, with the meat bursting with the chicken juice. You can make this dish all year long: bake in the oven, outdoor on the grill, or just cook on skillet or cast-iron pan.

How To Make Honey Lime Chicken | Food Recipes

How To Make Honey Lime Chicken | Food Recipes
How To Make Honey Lime Chicken | Food Recipes

INGREDIENTS :

  • 1 lb chicken thighs, deboned, skin-on
  • 2 cloves garlic, minced
  • 1 heaping tablespoon honey
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Pinch of cayenne pepper
  • Pinch of salt
  • Chopped parsley
  • Lime wedges

INSTRUCTIONS :

  1. Preheat the oven to 400F.
  2. Combine the chicken thighs with garlic, honey, soy sauce, lime juice, cayenne pepper and salt.
  3. Stir to combine well. Transfer the chicken to a baking sheet lined with parchment paper or aluminum foil.
  4. Cover the chicken with aluminum foil.
  5. Bake the chicken for 20 minutes, or until cooked.
  6. Broil the chicken for 1 minute to char the chicken skin. Remove from heat, garnish with parsley and serve immediately with some lime wedges.
  • NOTES : You may use skinless and boneless chicken thighs, breasts, or chicken drumsticks for this recipe. You may also make this on a skillet or cast-iron pan on medium heat. Please make sure that you keep turning the chicken if you cook on the skillet or pan as it might get dark very quickly because the honey. You may also grill the chicken on an outdoor grill.

You can find complete recipes of this Honey Lime Chicken in rasamalaysia.com

 

HOW TO MAKE 5 INGREDIENT PEANUT BUTTER ENERGY BITES | FOOD RECIPES

HOW TO MAKE 5 INGREDIENT PEANUT BUTTER ENERGY BITES | FOOD RECIPES

No Bake 5 Ingredient Peanut Butter Energy Bites. Loaded with old fashioned oats, peanut butter and flax seeds. A healthy protein packed breakfast or snack!

These energy bites are no bake, super easy to make and take less than 10 minutes to put together. Loaded with protein, fiber and healthy fats to keep you full and loaded with energy throughout the day. Made with only 5 ingredients: peanut butter, old fashioned oats, flax seed, honey and chocolate chips. Everything gets combined in one bowl. Best of all you never have to turn on the oven.

It’s hard to believe these 5 Ingredient Peanut Butter Bites are healthy. They taste more like dessert than a healthy protein bite. They are the perfect on the go snack.

The best things about this recipe is that it is super versatile. If you do not have flax seed on hand substitute wheat germ. Try dark chocolate chips instead of semi-sweet. Add in shredded coconut, cranberries or cocoa powder.

These Peanut Butter Energy Bites could easily pass as dessert. My batch lasted less than 24 hours. They are the perfect mix between a granola bar and cookie dough. Great to curb the afternoon munchies and the dreaded mid afternoon energy slump.

You can even freeze these Peanut Butter Bites if you don’t eat them all within a week.

To make these Peanut Butter Bites simply combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll. Roll into 12 bites and store in the fridge for up to a week.

  • These Peanut Butter Bites pack a lot of nutrition. Here’s the breakdown:

Flax seed:  Just 1 tablespoon of flax seed provides roughly 8 grams of fiber. Flax seed is also loaded with healthy fats, fiber and nutrients.
Peanut Butter: Filled with healthy fats and fiber. One serving of peanut butter contains 7 grams of protein! Perfect for a quick energy boost and to keep you full throughout the day.
Old Fashioned Oats: Rich in fiber, protein and nutrients. Old fashioned oats are a great way to sneak in extra nutrients. They are also known to reduce cholesterol.

HOW TO MAKE 5 INGREDIENT PEANUT BUTTER ENERGY BITES | FOOD RECIPES

HOW TO MAKE 5 INGREDIENT PEANUT BUTTER ENERGY BITES | FOOD RECIPES
HOW TO MAKE 5 INGREDIENT PEANUT BUTTER ENERGY BITES | FOOD RECIPES

INGREDIENTS :

  • ⅔ cup creamy peanut butter
  • ½ cup semi-sweet chocolate chips
  • 1 cup old fashioned oats
  • ½ cup ground flax seeds
  • 2 tablespoons honey

INSTRUCTIONS :

  1. Combine all 5 ingredients in a medium bowl. Stir to combine.
  2. Place in the refrigerator for 15-30 minutes so they are easier to roll.
  3. Roll into 12 bites and store in the fridge for up to a week.

You can find complete recipes of this 5 INGREDIENT PEANUT BUTTER ENERGY BITES in chefsavvy.com

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

Happy weekend. Did you know yesterday was cheese pizza day? I went on a four mile run then celebrated by literally inhaling almost an entire margherita pizza chased down by a spicy grapefruit margarita from Burch in Minneapolis. Oh and I can’t forget about the carrot cake either.

Yes, my friday nights are my eat whatever I want nights. And I do take full advantage of it.
If you follow any sort of diet or eat clean, you know that it’s important to have your cheat meals! Those little cheats actually help you to stay on track with your healthy eating habits since typically after you indulge, you end up wanting to get right back to your routine.

For me, this is critical. If I miss my cheat meals, I get bored and start feeling like my diet is restrictive. Thus I must find fun and exciting ways to get my little treats in; these muffins are a wonderful way to do it!
I know you probably think I am obsessed with muffins by now. Or all things made with bananas. And that would be true.

I’m choosing to share this particular muffin recipe because it’s one of my go-tos. This past week I posted the recipe on my Instagram and you guys basically went nuts over them. I figured they deserved to be on the blog for easy access, too!

Damn it, just crown me the muffin woman right now. Or not. I don’t know.
These banana muffins are healthy and lightened up from the traditional muffin which can have over 300 calories and be loaded with sugar and fat. I’d rather save my calories for spoonfuls of almond butter.

I’ve found in my baking experiments that making healthy baked goods isn’t that difficult; it just takes a little practice. I’ve been making these muffins for over a year and they never fail me.

Here are my simple secret substitutions for lightened up muffins:

Whole wheat flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking.
Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe!

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes
How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

INGREDIENTS :

  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender.
  4. Blend on high for 1 minute or until well combined, smooth and creamy.
  5. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  6. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
  7. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
  8. Muffins are best served warm and even better the next day.
  • NOTES 
    If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You’ll also need to reduce baking time a bit, as muffins will bake faster since they’re smaller.
    Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.

You can find complete recipes of this Skinny Banana Chocolate Chip Muffins in ambitiouskitchen.com

How To Make Honey Garlic Shrimp | Food Recipes

How To Make Honey Garlic Shrimp | Food Recipes

Maybe we need a super quick super healthy dinner this week because maybe we had too many fat slices of orange bundt cake followed by a fatter slice of lemon cake lately. That’s what happens when salt-rimmed margarita and guac filled Cinco de Mayo and cake cake cake on Mother’s Day all fall into one (delicious) weekend. All the cake was consumed with the biggest smile because hello! cake and margaritas! But it’s time for a healthy recharge right about now. You feel me? Also maybe you want to see a video of this super healthy dinner? I just made one for you.

Guess what? We settled on a moving week! Which is super scary and stressful and awesome because (1) wow the beginning of June is very soon and (2) I have a work trip and 12837 things to do before that June week shows up. Can I be honest here? All of a sudden at age 30, I feel like an adult. Who owns a grown up home.

With a kitchen renovation in the works. (Hold the phone, wait, what?) Still trying to process this. I mean at this point the new house is 50% dust, 50% moving boxes, and a bed. And it drives my anxious brain into overdrive. Related: somehow the home we currently live in is exactly the same, but more like 50% dog hair tumbleweed, 50% moving boxes, and a bed.

But you know what makes all of this chaotic transition really worth it? Despite the mess inside, our new home is finally amazingly and blessedly feeling real. It’s about 2 hours from where we currently live (HI country life!) so we can’t visit the house on a daily basis.

But the trips we take and the time we spend there is pure contentment. And it just makes me so happy that… 5 years, 2 apartments, and a teeny rental home later… feeling settled and putting down roots is right around the corner. This whole home owning adult thing? It’s pretty cool.

Anyway. I wish I could tell you that I’ve been cooking up all of these wonderful and gorgeous meals lately because I’m a food blogger by day and food blogger by night. But my reality: I’m living in two places, the energy to cook wonderful and gorgeous meals = dwindling, and gray uncooked shrimp is actually very un-wonderful and un-gorgeous. Real life truth.

The combination of honey and garlic is music to my tastebuds, but you know what’s even better than that? We have a 20 minute dinner on our hands tonight. That’s why I love cooking seafood for dinner so often: it’s quick.

The shrimp takes a whopping 5 minutes to cook on the stove, while the marinating takes another 15. Ok ok so whisking the marinade together will take an extra 12 seconds, but whatever.

In the marinade we have 3 familiar favorites: honey, soy sauce, and garlic. For a little extra flavor, I added some minced fresh ginger, but that’s optional. I just reeeeeally love honey + garlic + ginger.

How To Make Honey Garlic Shrimp | Food Recipes

How To Make Honey Garlic Shrimp | Food Recipes
How To Make Honey Garlic Shrimp | Food Recipes

INGREDIENTS :

  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined1
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish

INSTRUCTIONS :

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or tupperware.
  3. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
  4. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
  5. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.)
  6. Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over.
  7. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  8. Serve shrimp with cooked marinade sauce and a garnish of green onion.
  9. The sauce is excellent on brown rice and steamed veggies on the side.

You can find complete recipes of this Honey Garlic Shrimp in sallysbakingaddiction.com

HOW TO MAKE HONEY GARLIC BAKED CAULIFLOWER | FOOD RECIPES

HOW TO MAKE HONEY GARLIC BAKED CAULIFLOWER | FOOD RECIPES

Crunchy baked breaded cauliflower pieces are coated with honey garlic sauce. It’s an easy and delicious weeknight meal.

I can’t get enough of this honey garlic sauce. It’s savory, spicy, and sweet, all at the same time. And crunchy bites of cauliflower are the perfect vehicle for soaking up the thick sauce.

Last week we had a pretty packed schedule. Dinners with out-of-town friends, a wedding rehearsal dinner, a weekend trip for my friend’s wedding, and more. Now we’re trying to get back to a normal and healthier eating schedule. It’s definitely hard, but this tasty dish made things a little easier.

This sauce was so delicious, I was tempted to lick my bowl clean. If you enjoy this recipe, check out the rest of my cauliflower recipes here!

HOW TO MAKE HONEY GARLIC BAKED CAULIFLOWER | FOOD RECIPES

HOW TO MAKE HONEY GARLIC BAKED CAULIFLOWER | FOOD RECIPES
HOW TO MAKE HONEY GARLIC BAKED CAULIFLOWER | FOOD RECIPES

INGREDIENTS:

  • 1 small head of cauliflower, cut into bite sized florets
  • 2 cups panko bread crumbs (Kikkoman brand preferred for even baking)
  • 2 large eggs, whisked

for the sauce:

  • 6 tbsp honey
  • 4 garlic cloves, minced
  • 1 tsp onion powder
  • 6 tbsp water + 2 tsp cornstarch
  • 1 1/2 tbsp low sodium soy sauce
  • 1/2 tbsp sriracha sauce

DIRECTIONS:

  1. Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Line a large baking sheet with parchment paper.
  2. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don’t want to dampen your breadcrumbs with excess egg because then they won’t stick to the cauliflower. Then roll in panko a few times until fully coated and place on baking sheet. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower.

You can find complete recipes of this HONEY GARLIC BAKED CAULIFLOWER in kirbiecravings.com

HOW TO MAKE GRAIN FREE FLAT BREAD | FOOD RECIPES

HOW TO MAKE GRAIN FREE FLAT BREAD | FOOD RECIPES

I was so inspired by my friend Ashley at My Heart Beets and her Paleo Naan Bread recipe – After making it several times I came up with my own seasoned Grain Free Flat bread recipe. 21DSD, Paleo, Gluten Free, Grain Free and Dairy Free – and totally AMAZING! This recipe is easily increased or decreased depending on how many breads you would like to make.

Making these Grain Free Flat Breads are as easy as making pancakes! Just shake everything up together and pour into your skillet!

them 1-2 minutes per side, just to get them cooked and brown on the outside…
each of your flat breads onto a cookie sheet lined with parchment paper and bake at 350 degrees for up to 15 minutes – the longer you bake them the crispier they will get.

middles are still chewy after baking, the edges are crisp – The best of both worlds!

HOW TO MAKE GRAIN FREE FLAT BREAD | FOOD RECIPES

HOW TO MAKE GRAIN FREE FLAT BREAD | FOOD RECIPES
HOW TO MAKE GRAIN FREE FLAT BREAD | FOOD RECIPES

INGREDIENTS :

  • 1/2cup honeyville blanched almond flour
  • 1/2cup organic tapioca starch
  • 1/2cup filtered water
  • 1/2teaspoon organic garlic powder
  • 1/2teaspoon onion powder
  • 1/2teaspoon sea salt (real salt)
  • 1/4teaspoon white pepper

INSTRUCTIONS :

  1. Preheat oven to 350 degrees F
  2. Line a cookie sheet with parchment paper
  3. In a jar (with lid) combine all ingredients and shake well to make a thin batter
  4. Heat your seasoned cast iron skillet over medium
  5. Add a little healthy cooking fat to your hot pan
  6. Pour your batter into your skillet (approximately 1/4 cup) – move your skillet around to spread the batter out thinner if desired
  7. Cook for 1-2 minutes per side, just until it’s getting a few brown spots.. your breads will be firm on the
  8. outside but uncooked in the center

You can find complete recipes of this GRAIN FREE FLAT BREAD in healthstartsinthekitchen.com

How To Make Lime Honey Garlic Salmon (baked in foil) | Food Recipes

How To Make Lime Honey Garlic Salmon (baked in foil) | Food Recipes

Cilantro-Lime Honey Garlic Salmon baked in foil – easy, healthy, gluten free recipe that takes 30 minutes from start to finish! Serve the salmon with rice or greens on the side!

Cilantro, freshly squeezed lime, combined with honey and garlic creates a really winning combination of flavors! The recipe is super easy. Place the salmon (1 pound) on a large piece of foil
Mix all the sauce ingredients in a small bowl and pour over the salmon

Fold foil sides and ends up (1 or 2 inches high) tightly around the salmon. Place the salmon in foil on a baking sheet. Do not cover salmon with foil, leave it open and bake it just like that, at 400 F.

How To Make Lime Honey Garlic Salmon (baked in foil) | Food Recipes

How To Make Lime Honey Garlic Salmon (baked in foil) | Food Recipes
How To Make Lime Honey Garlic Salmon (baked in foil) | Food Recipes

INGREDIENTS :

  • 1 lb salmon
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons chopped cilantro
  • 3 garlic cloves minced

INSTRUCTIONS :

  1. Preheat oven to 400 F.
  2. Pat dry salmon. Brush with 1 tablespoon of olive oil from all sides. Season with salt and pepper.
  3. Place the salmon on a large piece of foil. Fold foil sides and ends up (1 or 2 inches high) tightly around the salmon. Place the salmon in foil on a baking sheet.
  4. In a small bowl, combine honey, lime juice, chopped cilantro, and garlic. Mix to combine. Spread this mixture over the salmon.

You can find complete recipes of this Lime Honey Garlic Salmon (baked in foil) in juliasalbum.com

HOW TO MAKE HONEY SRIRACHA SALMON | FOOD RECIPES

HOW TO MAKE HONEY SRIRACHA SALMON | FOOD RECIPES

Sweet and Spicy Honey Sriracha Salmon. A super easy and healthy dinner. Serve with rice and veggies to make it a meal!

I absolutely love salmon. Baked, pan-fried, steamed or grilled. It is amazing any way you prepare it. This is one of my favorite ways to prepare salmon. Marinated in a sweet and spicy honey sriracha sauce and cook to perfection. It’s the perfect combination of sweet and spicy and is a super easy way to prepare salmon.

You can either bake of pan fry the salmon (I’ve included instructions for both!)
I used the same sauce as my Sweet and Spicy Honey Sriracha Chicken. The sauce is just spicy enough with added sweetness from the honey.

If you want it a bit spicier go ahead and add some more sriracha or red pepper flakes. You can cool it down by adding more honey or soy sauce. While the salmon is cooking whip up some rice and veggies to serve alongside.

HOW TO MAKE HONEY SRIRACHA SALMON | FOOD RECIPES

HOW TO MAKE HONEY SRIRACHA SALMON | FOOD RECIPES
HOW TO MAKE HONEY SRIRACHA SALMON | FOOD RECIPES

INGREDIENTS :

  • 4 salmon filets, skin on
  • 1 garlic clove, minced
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sriracha
  • 3 tablespoons water
  • ½ tablespoon olive oil, for pan fry method

INSTRUCTIONS :

  1. In a large ziplock bag add garlic, soy sauce, honey, sriracha and water. Close and shake to combine.
  2. Add in the salmon and place in the refrigerator. Let sit for an hour.
  3. Take salmon out of the marinade and discard the marinade.
  4. Cook salmon following either the oven method or pan fried method below.
    Oven Method
  5. Preheat oven to 425 degrees.
  6. Spray a baking pan with cooking spray or layer with parchment paper.
  7. Place salmon on the prepared pan.
  8. Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon.
  9. When the salmon is cool enough to handle peel off the skin.
  10. Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

You can find complete recipes of this HONEY SRIRACHA SALMON in chefsavvy.com