Salmon Fried Rice

20160215_152007I wanted to try something different for lunch and add more salmon to my diet at the same time. I ran across a recipe for Salmon Fried Rice and altered it to my liking.

1 Salmon Fillet
2 cups Cooked Brown Rice
2 Eggs
1/4 cup Green Onions
1 tsp Liquid Aminos (Soy Sauce substitute)
1/4 tsp Garlic Powder
2 tbsp Earth Balance Buttery Spread
1 tbsp Lemon Juice (optional)
1/4 tsp Salt
1/8 tsp Pepper

Cook brown rice according to package. Set aside.

Scramble eggs. Set aside.

In a skillet on medium heat add butter, garlic, and lemon juice.

Season salmon with salt and pepper. Add salmon to skillet. Cook 4-5 minutes on each side. Break salmon into small pieces and add green onions. Depending on thickness, continue cooking until salmon is thoroughly cooked.

Add rice and eggs.

When all ingredients are mixed well, add soy sauce. Mix it all together. Serve immediate.


Pan-Seared Tilapia

Usually when I cook Tilapia I bake it in the oven. I have grown tired of baked Tilapia so I decided to try something different. I pan-seared it and served it with brown rice, boiled asparagus, and I love pineapple with my tilapia. Why did I wait so long to try this? It was awesome!



2 Tilapia Fillets
1/2 cup Gluten Free All-Purpose Flour
1 tbsp Olive Oil
2 tbsp Earth Balance Buttery Spread
1 tsp Garlic Powder
2 tsp Old Bay, divided
1 tsp Creole Seasoning


Melt butter and add garlic powder. Set aside.

Season tilapia with Old Bay seasoning.

Place flour in a shallow dish. Add in remaining Old Bay and Creole Seasoning. Gently press each fillet into the flour to coat and shake off excess flour.

Heat olive oil in skillet over medium heat; cook tilapia in hot oil for 5 minutes on each side or until fish flakes with fork.

Remove tilapia for skillet and brush the melted butter and garlic on the tilapia. Serve immediately.

Quick and easy meal!





GFCF Recipes | Chicken & Wild Rice Soup

IMG_20150713_171317Since my surgery in the beginning of this month, I’ve been filling myself up on soup. Last week I made a Chicken & Wild Rice Soup based off a copycat Panera Cream of Chicken and Wild Rice Soup recipe I found online. I modified the recipe to fit my dietary restrictions due to endometriosis.


6 cups Chicken broth
2 Chicken breast halves, cubed (I boiled my chicken breast, let them cool, and then chopped)
1 (6 oz) package of Uncle Ben’s Long Grain & Wild Rice (fast cook version)
1/2 tsp Ground black pepper
1/4 cup Gluten-free All Purpose Flour (the original recipe called for 1/2 cup but it is VERY thick so I lessened it)
3/4 cup Earth Balance Soy Free Buttery Spread (or, butter if dairy isn’t an issue for you)
1 cup Baby carrots, diced
1 cup Celery, diced
1 cup Onions, diced
2-1/4 cup Almond Milk*
3/4 cup Extra Virgin Olive Oil*
(*the original recipe called for 3 cups light cream instead of almond milk and olive oil, if dairy isn’t an issue for you)


In a small bowl, combine pepper and flour. Set aside.

In a large pot, combine broth and chicken. Bring to a boil, then stir in rice (set seasoning packet aside). Cover and remove from heat.

In a saucepan, melt butter over medium heat. Add carrots, celery, and onions and saute for 5 minutes. Stir in seasoning packet and continue cooking until vegetables are soft. Add seasoned flour gradually while constantly stirring to form a roux. Saute roux for 5 minutes.

Whisk in almond milk and olive oil, a little at a time until smooth. Cook until thickened.

Stir cream mixture into broth and rice. Cook over medium heat, 20 minutes. Serve.

GFCF Recipes | Enchilada Chili


1 lb lean (at least 80%) ground turkey or chicken
1 medium onion, chopped (1/2 cup)
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 can (10 oz) gluten-free enchilada sauce
1 1/2 cups frozen whole kernel corn
1 can (15 oz) spicy chili beans in sauce
1 cup corn chips, if desired


Cook ground turkey and onions, drain. Stir in tomatoes, enchilada sauce and corn. Heat to boil, reduce heat to medium-low. Cook 10 mins. Stir in beans. Cook 5 – 8 mins. Top individual servings with corn chips.

This recipe was modified version of Betty Crocker’s, Enchilada Chili. This recipe has been modified for those on an endometriosis diet. The original recipe can be found on for those of you who aren’t on the endo diet.

Healthy Living | Veggie Egg Rolls


1 tsp minced ginger, 2 cups finely chopped cabbage, 2 cups shredded carrots, 1/4 lb bean sprouts, 3 green onions, finely chopped, 2 tbsp soy sauce**, 1 pkg Egg Roll wrappers**, extra virgin cold-pressed olive oil for deep-frying (can also be baked at 400 degrees), sweet & sour sauce for dipping.

**Ladies with endometriosis should use spring roll rice paper wrappers and gluten-free soy sauce.


Fry meat and ginger in skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrots and green onions; cook 2 minutes. Stir in soy sauce. Add filling to egg roll wrapper. Fold bottom corner over filling, then fold in side corners. Brush top corner with water and roll up wrap tightly to enclose filling, sealing roll with top flap.

Deep-frying: In a deep fryer, heat oil to 350° F and place rolls flap down, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels.

Baking: Heat oven to 400° F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes.

Health Benefits:

Benefit for hair. Carrots contain carotene that helps prevent hair loss. Cabbage is high in sulfur that is necessary for hair growth. Benefit for Endometriosis. Carrots contain  a estrogenic compound (phytoestrogens) that will block additional estrogens entering your system. Cabbage contains nutritional and antioxidant properties that can neutralize the effects of bad estrogen.

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