TOTAL: 35 minsYIELD: 6 flatbreads Ingredients Flatbread: 1 1/2 cups chickpea flour 1 cup almond flour 1 large zucchini, grated 1 small red onion, finely chopped 2 tbsp ground flaxseed 3/4 cup water 1 tsp garlic powder 1 tsp smoked paprika 1/2 tsp cumin 1/2 tsp turmeric 1 tsp salt 1/2 tsp black pepper 1/4 tsp chili flakes (optional) 1 tsp baking soda 2 tbsp olive oil (for frying) Instructions Mix 2 tbsp ground flaxseed with 6 tbsp water in a small bowl. Set aside for 10 minutes until gel-like. In a large bowl, combine chickpea flour, almond flour, garlic powder, smoked paprika, cumin, turmeric, salt, pepper, and chili flakes. Add the grated zucchini, chopped red onion, flax egg, and water. Mix well to form a sticky dough. Cover and let rest for 20–30 minutes to hydrate. Divide the dough into 6 equal portions. Roll each into a ball, then flatten to about 5mm thick on a floured surface. Heat 1 tbsp olive oil in a non-stick or cast iron pan over medium-high heat. Cook each flatbread for 2–3 minutes on each side until golden and crispy. Add more oil between batches as needed. Stack flatbreads on a plate, cover with a towel to keep warm, and enjoy with your favorite dip or dish.
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TOTAL 25 MINS YIELD 4 Ingredients Salmon 4 skinless salmon fillets (6-8 oz. each) Olive oil or melted butter Blackened Seasoning 2 tsp smoked paprika 2 tsp garlic powder 2 tsp onion powder 1 tsp salt 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp black pepper 1/4–1/2 tsp cayenne pepper Cream Sauce 4 garlic cloves, minced 2 bell peppers (any color combination), chopped into 1-inch pieces 1/2 medium red onion, chopped 2 tsp cornstarch 1 cup low-sodium chicken broth 1/2 cup coconut cream 1/2 cup fire-roasted diced tomatoes, well-drained 1 tbsp lime juice 1/2 cup freshly grated Parmesan cheese Instructions Lightly coat the salmon fillets with olive oil or melted butter. Combine all the Blackened Seasoning ingredients in a bowl. Set aside 2 tablespoons of the seasoning mix and rub the rest evenly over the salmon. Reserve the remaining spice mix for later. Heat 1 tablespoon of olive oil in a large, heavy-bottom skillet over medium-high heat. Once hot, lower the heat to medium, add the seasoned salmon fillets, and cook for about 4 minutes until the exterior is crispy and blackened. Flip the fillets and cook for another 3–6 minutes, depending on thickness, or until cooked to your liking. Adjust the heat if necessary to avoid over-browning. Remove the salmon from the skillet and keep warm under foil. Without wiping the skillet, add more oil if needed to make about 1 tablespoon. Heat over medium-high, then add the chopped red onion. Sauté for 3 minutes. Add the bell peppers, garlic, and reserved spice mix, and cook for another 2 minutes. Pour in half the chicken broth and stir. In a separate bowl, whisk the remaining chicken broth with the cornstarch until smooth, then add to the skillet. Stir in the coconut cream, fire-roasted diced tomatoes, lime juice, and Parmesan cheese. Cook until the sauce thickens slightly and the vegetables are tender, about 3–5 minutes. Spoon the sauce over the cooked salmon fillets and serve warm. Enjoy!
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Total Time: 30 mins Serves: 4 INGREDIENTS 4 Tbp extra-virgin olive oil 4 fillets flounder Sea Salt and Freshly ground black pepper 1/2 cup Tasty Parmesan 3 cloves garlic Juice and zest of 1 lemon 1/4 cup bread crumbs INSTRUCTIONS Heat your oven to 425°F. Spread 2 tablespoons of oil across a large baking tray. Sprinkle salt and pepper over the flounder to season it. In a shallow dish, mix together the Parmesan, bread crumbs, minced garlic, and lemon zest. Add a pinch of salt and pepper for flavor. Coat the fish in the bread crumb mixture, pressing gently to ensure an even layer. Lay the coated fillets on the oiled tray, then drizzle the top with the remaining 2 tablespoons of oil and a squeeze of lemon juice. Bake for about 20 minutes, or until the fish turns golden and flakes apart effortlessly with a fork.
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