Pecan Encrusted Side of Salmon

Pecan Encrusted Side of Salmon 

Recipe by Nechama Norman 

https://www.kosher.com/recipe/pecan-encrusted-side-of-salmon-recipe-1773

We are trying this recipe April 2023

INGREDIENTS

1 to 1.5 lbs filleted salmon or salmon fillets

3 T mayonnaise

3 T honey

1/2 t garlic powder

1/2 c pecans, crushed

1/2 c glazed pecans, crushed

DIRECTIONS

1. Preheat oven to 375°f.

2. Rinse salmon. Place on a parchment paper lined baking sheet and pat dry.

3. Mix mayonnaise, honey and garlic powder and spread a thin layer over the fish. (Use any extra or make more to serve as a sauce with the fish.)

4. Sprinkle the nuts in stripes over the fish.

5. Bake for about 15-18 minutes, or until the fish flakes easily at its thickest part.

Dark Chocolate Coconut Brownie Bites

https://www.healthy-liv.com/dark-chocolate-coconut-brownie-energy-bites/

Healthy Dark Chocolate Coconut Brownie Bites

These Dark Chocolate Coconut Brownie Bites are made with just dates, almonds, walnuts, cocoa powder, and unsweetened coconut and they taste just like brownie bites!

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 14 brownie bites

Calories: 89kcal

Ingredients

• 1 cup medjool dates, pitted
• 1/2 cup raw walnuts
• 1/2 cup raw almonds
• 1/4 cup unsweetened cocoa powder
• 1/4 cup unsweetened flaked coconut, plus extra for rolling if desired
• 1 tsp vanilla extract
• 1 tbsp water

Instructions

• Add all ingredients to a food processor and combine on medium or high speed for 2-3 minutes. The mixture will be crumbly at first, and then it will slowly start to come together. Stop the mixer when it's sticky enough to roll into balls. Don't overprocess.
• Using a cookie scoop or spoon, roll dough into approximately 14 tablespoon-size balls. If desired, place extra 1/4 cup flaked coconut in a shallow dish or plate and immediately roll each ball in extra flaked coconut as you go (if you wait, the coconut won't stick!).
• Store coconut brownie bites in the refrigerator for up to two weeks or freezer for up to 3 months, for best taste.

Nutrition

Serving: 1brownie bite | Calories: 89kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sugar: 8g

PUMPKIN MAPLE PECAN GRANOLA

https://minimalistbaker.com/pumpkin-maple-pecan-granola/
Simple, healthy granola that's perfect for fall! Just 9 ingredients, perfectly crunchy, and infused with tons of pumpkin flavor and fall spices.
Freezer: 3 months
Keeps: 2-3 wks

Ingredients

• 3 cups rolled oats (gluten-free for GF eaters)
• 1 1/4 cups raw pecans
• 1/3 cup raw pepitas
• 3 Tbsp sugar
• ¼ tsp sea salt
• 3/4 tsp pumpkin pie spice (I also added an extra dash cinnamon)
• 1/4 cup coconut or olive oil
• 1/3 cup maple syrup (or sub agave or honey if not vegan)
• 1/3 cup pumpkin puree

Instructions

1. Preheat oven to 340 degrees F (171 C).
2. Mix the oats, nuts, seeds, spices, sugar, and salt together in a large bowl.
3. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
4. Spread the mixture evenly onto two baking sheets (or bake in two batches // adjust if altering batch size) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
5. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
6. Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats!

   Notes

   *Adapted from my Sweet Potato Granola.
   *Nutrition information is a rough estimate.
   *Recipe makes ~4 1/2 cups granola.

   Nutrition Per Serving (1 of 18 quarter-cup servings) 

   • Calories: 170 
   • Fat: 10.7g 
   • Saturated fat: 3.5g 
   • Sodium: 2mg 
   • Carbohydrates: 16.9g 
   • Fiber: 2.5g 
   • Sugar: 6g 
   • Protein: 3.4g

Phil's (Maffetone) Bars

(Modified)
"Have these on hand for a quick meal or snack, race energy, and even travel food. In addition to being a low glycemic, easy to digest meal with complete protein and healthy fats, they are absolutely delicious."

Dry Ingredients:
3 c (450g) raw almonds
2/3 c (60g) egg white powder
1/4 c (22g) dark cocoa powder (regular is fine)
1/2 c (35g) shredded coconut, unsweetened
pinch of sea salt or Himalayan salt

Wet Ingredients:
1/3 c honey or maple syrup
1/3 c hot water
2 t vanilla extract

Instructions:

1. Grind almonds in a food processor
2. Add egg white powder, cocoa powder, and coconut. Mix thoroughly and transfer to a mixing bowl.
3. In a measuring cup combine wet ingredients. For sweeter bars raise ratio of honey to water.
4. Blend wet ingredients into dry and mix thoroughly using an electric mixer. If batter is too wet, add a bit more dry ingredients. If too dry, add bit more wet.
5. Form into bars or press into a baking dish (8 x 8 works well).
6. Optional: bake bars for 20-40 min in a barely heated (~175* f.)
7. Cut into bars or bites. Store at room temperature or in refrigerator. They should keep for at least a week.

Nutrition Facts (per bar - recipe makes 12):

Calories 285

Carbohydrates 12g

Protein 12g

Fat 21g

https://philmaffetone.com/recipe/phils-bar/
https://philmaffetone.com/phils-bars-revisited/

Grandma Lee's Charoset

http://www.utsandiego.com/uniontrib/20040331/news_lz1f31seder.html

8 servings (may be double, tripled, etc.)

1 c walnuts
2 T sugar
2 lg Granny Smith apples
2 tablespoons lemon juice, or to taste
3/4 teaspoon cinnamon
1/4 teaspoon ginger (optional)
2 tablespoons sweet red wine, kosher for Passover
12 dates, remove pit and coarsely chop (~8 oz)
 
In the food processor, grind the walnuts with sugar. Use pulse setting so it doesn't become too fine. Peel and core apples. (Peel in a spiral for garnish, if desired.) Grate apples on regular-size perforations of a food grater. Add 2 tablespoons lemon juice, and stir in ground nut mixture, cinnamon, ginger, wine and dates. Taste and adjust seasonings. Garnish with apple peel, if desired.

Charoset is a sweet spread made from chopped apples, nuts and wine. It symbolizes the mortar the Jewish slaves used to hold together the bricks used in the Egyptians' cities and temples. Grandma Lee's Charoset, which is from my mother-in-law, is a traditional recipe that gets a tasty touch from the addition of dates.
Also included here is a more recent discovery, Janos Wilder's New American Charoset. This modern version gets a fresh flavor and bright color from the addition of mango.
To garnish the Charoset, I cut off the apple peels in a long spiral, then coil a piece of peel around each serving in an apple shape. I also core out the apple stems and place one at the center of each serving.

Coconut-Almond Energy Bars

Great as a pre-workout snack! From Runner's World Magazine (~2009) 2 c. rolled oats 1 c unsweetened coconut 1/2 c dates (or raisins) 1/2 c raw almonds 1/2 c sesame seeds 1/2 c sunflower seeds 1/2 c cashews 1 1/2 c tahini (or natural peanut butter) 1 c honey 1 t vanilla

1. Combine rolled oats, one cup unsweetened coconut, dates (or raisins), raw almonds, sesame seeds, sunflower seeds, and cashews.
2. Mix 1 1/2 cups tahini (or natural peanut butter) with one cup honey and one teaspoon vanilla. Microwave for one minute.
3. Combine wet and dry ingredients. On a greased baking sheet, spread mixture into a one-inch-high rectangle. Bake at 350° F for 15 minutes and cut into 12 bars.

This recipe for energy bars, adapted from The Bakery in New Paltz, New York, has powered runners, bikers, and climbers for nearly 30 years. The dates and honey provide quick carbs, while the nuts are high in healthy fats, which help sustain energy levels. "People doing the fat-free thing often find they're hungry all the time," says Cooke. The oats keep cholesterol in check, and research shows "the fiber in oats may offset the risk of upper-respiratory infections, which are common in runners," says Dikos.