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Salmon with Yogurt Sauce

2015 March 25

When spring finally hits, you give your home a well-deserved deep clean and spruce up your warm-weather wardrobe but your dinner routine deserves some spring cleaning as well!

5 Ingredient Salmon with Yogurt Sauce

Work the super-easy salmon feast into your weeknight rotation. It’s super fast, packed with flavor and incredibly healthy—lean, clean eatin’! As a Brooklyn gal without a backyard, I love roasting my salmon in the oven but you could do this same exact recipe on the grill for an added layer of great, charred BBQ flavor.

5 Ingredient Salmon with Yogurt Sauce

My secret: I love to make a few extra pieces of salmon for lunch during the week. You obviously can’t keep fish in the fridge for too long (raw or cooked) but I’ll make two extra pieces on a Monday night to eat as lunch on Tuesday and Wednesday. You’re putting in the (minimal) effort anyway, might as well keep that clean-eating train going!

5 Ingredient Salmon with Yogurt Sauce

5 Ingredient Salmon with Yogurt Sauce

This sauce is my quickie version of my family’s tzatziki recipe. This stuff is pure gold I tell you! Double the recipe and keep it in the fridge for sandwiches, dipping veggies, topping this salmon…or grilled chicken, steak, etc.

5 Ingredient Salmon with Yogurt Saucephotos by Erin Phraner

You can certainly eat this salmon plain. I love it with a small salad on the side. If you’d like more heft, try adding some whole-wheat pita bread or quinoa.

5-Ingredient Salmon with Yogurt Sauce
Serves 4
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Ingredients
  1. 1 pound salmon, cut into 4 pieces
  2. 1 (6-oz) container plain nonfat Greek yogurt
  3. 1 small English cucumber, chopped
  4. 1 clove garlic, pressed
  5. 2 tablespoons lemon juice
  6. PANTRY STAPLES: Olive oil, salt and pepper
Instructions
  1. Preheat the oven to 425˚F. Drizzle some olive oil in the bottom of a baking pan. Top with the salmon; season well with salt and pepper...and top with another drizzle of olive oil. Roast about 10 minutes or until opaque.
  2. Meanwhile, stir together the yogurt, cucumber garlic, lemon juice, 1 tablespoon olive oil, and salt and pepper to taste in a bowl until combined.
  3. Spoon yogurt sauce over your salmon.
Freutcake http://www.freutcake.com/

Kool Aid Dyed Easter Eggs

2015 March 23

Now that Spring has arrived and Easter is on it’s way in two short weeks, I thought it would be fun to share an extra easy way to decorate eggs for the Easter Bunny.

Kool Aid Easter Eggs

Inspired by my recent Kool-Aid Dipped Stationery but with a more Jackson Pollock like wildness, I give you Kool-Aid Easter Eggs! They are super colorful, fun and a piece of cake to make. Here’s how I did it…

Kool Aid Easter Eggs

You will need:

Kool-Aid Liquid
hard boiled eggs at room temperature
paper towels
baking sheet
cooling rack

Kool Aid Easter Eggs

Let’s get started:

1. Line a cookie sheet with a few layers of paper towels and a metal cooling rack. This will be your work area.
2. Arrange hard boiled eggs on cooling rack. Note: Make sure that eggs are dry and at room temperature or close to it so that Kool-Aid doesn’t bleed.
3. Using one flavor of Kool-Aid at a time, gently squeeze Kool-Aid over eggs in a random pattern allowing it to drip down the sides of the egg.

Kool Aid Easter Eggs

4. Allow one color to dry slightly before adding a second color to prevent the colors mixing.
5. Allow eggs to dry completely, store in the refrigerator until you are ready to eat or hide!

Kool Aid Easter Eggs

I used the Liquid Kool-Aid for this project because it comes in handy squeeze bottles and is super concentrated in color. If you are trying this project with powdered Kool-Aid, mix with less water than the package calls for in order to create a more concentrated dye. Then, drizzle Kool-Aid mixture over your eggs with a spoon! You’ll have wildly colorful eggs in no time. Happy decorating!

Kool Aid Easter Eggsphotos by Leah Bergman

Dairy-Free Mint Chocolate Cookie Shakes

2015 March 17

Before I tell you about the a-mazingly delicious shakes I made this weekend, let me first tell you the difference between men and women. Jason is lactose intolerant but loves ice cream, cream in his coffee, and all other milky things. Poor guy, I’ve outed him and his sensitivities more times than I can count here on the blog. You’d think that the way dairy makes him feel would have him running for the hills, but no! Nothing stops him…nothing I tell you.

Mint Chocolate Cookie Shakes

Now, if that were me with the lactose intolerance, you’d better believe I would make a few lifestyle changes for my own comfort. Like I said, that’s the difference between men and women, and for the record I consider that a big, big difference. Anyway, for my own sake I have managed to switch his daily bowl of milk & cereal to a bowl of Unsweetened Almond Breeze Almondmilk and cereal. Even Jason will admit it makes a big difference in the way he feels. Success!

Mint Chocolate Cookie Shakes

It’s the small successes in life that make me the happiest. Like making dairy free Mint-Chocolate Cookie Shakes over the weekend in hopes of beating the random 90 degree winter heat wave and satisfying a sweet tooth all at the same time.

 Mint Chocolate Cookie Shakes

Mint Chocolate Cookie Shakes

The shake was simple, like any good milk shake should be, just Almond Breeze Almondmilk, non-dairy ice cream (I prefer coconut based), crushed up Girl Scout cookies, a touch of mint extract and blend. No one seemed to mind the lack of dairy as they (and I mean he) gulped it down before I could even pass a straw. Yes, success was mine and it’s name was Mint-Chocolate Cookie Shake. I’ll be making this one again and again. Happy St. Patrick’s Day!

Mint Chocolate Cookie Shakes

Almond BreezeDisclosure: This post was sponsored by Almond Breeze Almondmilk however the recipe and all opinions expressed here are my own. Thank you for supporting the sponsors who support Freutcake!

 

(Dairy Free) Mint-Chocolate Cookie Shakes
Serves 2
A dairy-free creamy mint and chocolate shake.
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Ingredients
  1. 6 scoops of your favorite non-dairy vanilla ice cream
  2. 1 cup Unsweetened Almond Breeze Almondmilk
  3. 6 mint chocolate cookies
  4. 1/4 tsp mint extract
  5. green food coloring, optional
  6. garnish: crushed cookies, whipped cream and fresh mint
Instructions
  1. In a blender combine ice cream, Almond Breeze Almondmilk, cookies, mint extract and (optional) food coloring.
  2. Blend until smooth or leave slightly chunky if you like bits of cookie in your milk shakes.
  3. Pour into two serving glasses and garnish with whipped cream or dairy free whip topping, cookie crumbs and a sprig of mint. Serve immediately.
Freutcake http://www.freutcake.com/
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