Salmon with Grapefruit-Dill Yogurt Sauce

Dear Diary,

Jackpot. Not only did we get strawberries and rhubarb in the crop share this week; we also got one of my most favorite herbs ever: dill! I know there are some dill-haters out there, so I'll warn you: this recipe is not for you. But you know what I always say, haters gon' hate! So here's a delicious, dill-icious way to jazz up your salmon (sorry for the pun)! Thanks to Tara from Nalls Produce for the dairy-free substitution idea. :)

Ingredients:

1 lb salmon fillet
2 slices grapefruit, + 2 tbsp grapefruit juice
2 tbsp spring onion, chopped (the ones I used in this recipe are rather large spring onions, but any size will do)
1 clove garlic, minced
3 tbsp dill
1 tsp olive oil
1/2 cup fat-free chicken stock
1/2 cup fat-free, plain yogurt (Tara tells me Tofutti sour cream is an excellent substitution for those with  dairy allergies/issues.)

Preheat your oven to 425 degrees. Cut two thin slices of grapefruit and place on top of the salmon. Bake salmon for approximately 15 minutes, or until cooked through.

Meanwhile, heat olive oil over medium heat. Add spring onions and cook until translucent, about 3 to 5 minutes. Add garlic and cook until golden. Add chicken broth and grapefruit juice and bring to a boil. Reduce heat and simmer an additional 3 minutes. Remove from heat and allow to cool. Add yogurt and dill. Remove grapefruit slices from salmon. Drizzle yogurt sauce over salmon and serve. Enjoy!

Nutrition information:

Serving size: 1/2 fillet | Serves 2

Calories: 364 | Fat: 15g | Carbs: 13g | Protein: 42g

Strawberry Rhubarb Overnight Oatmeal

Holy crap, what happened to May?! I can't believe it's Memorial Day weekend already. I suppose I should post a spring recipe before it's too late, right? We received strawberries and rhubarb in our crop share this week, which got me thinking about strawberry rhubarb crumble. I loooove sweets, and there's nothing quite like the delicious combination of strawberry, rhubarb, and sugar. :) Sadly, if you're anything like me, you probably just gained a few pounds just by reading that. So, I've devised a healthy alternative to strawberry rhubarb crumble. It's so healthy, you can even eat it for breakfast! I've been cutting back quite a bit on sugar these days, so feel free to add a bit more sugar or sweetener to your taste. Here's how it's done:

Ingredients:

1 stalk rhubarb, sliced into 1" pieces
2 tsp sugar
1 cup sliced strawberries
2/3 cup rolled oats
1 cup unsweetened vanilla almond milk (or regular milk, if you prefer. This will affect the nutrition content.)
2/3 cup plain, nonfat yogurt (or soy yogurt)
1 tbsp chia seeds
dash of cinnamon

To prepare rhubarb:

Place rhubarb and sugar into a saucepan and cover with just enough water to cover rhubarb. Boil on low heat for approximately 10 minutes, or until rhubarb is tender. Drain water.

To prepare the remainder of the recipe:

Mix together all ingredients and divide between two mason jars or other airtight containers. Refrigerate overnight and enjoy in the morning!

Nutrition information (using almond milk):

Serving size: 1 jar | Recipe makes 2 jars.

Calories: 227 | Carbs: 40g | Fat: 5g | Protein: 11g | Fiber: ~2g

Stuffed Poblano Peppers

I gush a lot about my fiance, Matt, so I'll try to keep this as un-disgusting as possible. Seriously though, he's probably the calmest, most laid-back person I know. Maybe he gets his easygoing demeanor from growing up in California, but nothing seems to rattle him. In fact, one of the only times he ever complains is when he's bitching about the lack of good Mexican food here on the East Coast. I can't say I blame him. Now that I've had Mexican food while visiting California, I get sad just thinking about the fact that I can't just grab amazing Mexican food whenever I want to. Then again, maybe that's a good thing! I'd probably be rivaling Mama June from "Here Comes Honey Boo Boo" with the amount of chins I'd have if I had access to those West Coast Mexican delicacies. When we got poblano peppers in our crop share this week, Matt suggested we try creating a dish based on one of his favorite dishes from back home: stuffed poblano peppers! Here's how it's done:

Ingredients:

4 poblano peppers

1 lb boneless, skinless chicken breasts

2 tsp olive oil

3 tbsp lime juice

2 tsp apple cider vinegar

1 tsp chili powder

1 tsp chipotle chili powder

1 tsp cumin

3 cloves garlic, chopped

1/2 red onion, diced

1 mango, cubed

1/2 cup reduced-fat Mexican cheese blend

salt and pepper, to taste

Combine olive oil, lime juice, vinegar, chili powder, chipotle powder, cumin, and garlic in a bowl. Combine with chicken breasts in a Ziploc bag and marinate for at least one hour. 

Preheat oven to 400 degrees. Bake chicken breasts for 25-30 minutes.

Meanwhile, slice poblano peppers lengthwise and hollow out. 

Once the chicken is finished, shred it using two forks and combine it with onion and mango. Stuff poblano peppers with the chicken mixture and bake an additional 20 minutes, or until peppers are soft. 

Top with cheese and serve with quinoa, brown rice, or whatever you'd like! Enjoy!

Nutrition information (not including quinoa/rice):

Serving size: 1 whole pepper. Serves 4.
Calories: 222 | Carbs: 11g | Fat: 8g | Protein: 27 | Fiber: ~2g