Salmon Breakfast Hash with MOWI Salmon

This post is sponsored by MOWI Salmon, however, I am sharing my own thoughts. All opinions are my own.

If you’ve been following along for a while now, you know that I LOVE salmon. It’s easily my favorite fish and honestly probably my favorite protein to cook. So when I received my MOWI Salmon delivery from Amazon Fresh, I was super excited! Yep, you read that right. I ordered my fish right online, and it was delivered to me fresh (never frozen) within just 48 hours. It couldn’t have been easier or more convenient!

I received the MOWI Atlantic Salmon Royal Portions which come in convenient 2 packs, and the fish just looked amazing. All of MOWI’s salmon comes in bistro cuts and has a beautiful, strong color. This color and the marbling of the fish are due to the special diet that they feed their fish. This diet is rich in marine ingredients making for some great looking salmon that’s also high in protein, vitamins, and Omega 3. All MOWI salmon is also free of GMOs, nitrates, and antibiotics and certified for food safety.

I basically knew that I wanted to cook and eat this salmon ASAP because it looked that good, so a breakfast recipe was in order. I thought it would play perfectly into an easy-to-make, flavor-packed breakfast hash, and boy was I right. This hash is good, so you might as well head on over to Amazon Fresh now to place your MOWI order because this is a must make! Let’s get to it.

Here’s what you’ll need:
(Serves 2)

-MOWI Atlantic Salmon Royal Portions 2PK
-12 oz potatoes, cut into ½” cubes
10-12 mushrooms, sliced
-1/4 red onion, chopped
-2 garlic cloves, chopped
-1 cup arugula
-2 eggs
-3 sprigs of dill
-1/4 lemon, juiced
-salt and pepper to taste

Instructions:

1. Season the salmon with salt and pepper, and bake in a preheated 425 degree oven for 12-14 minutes until cooked through.

2. In the meantime, heat up 2 tbsp avocado oil on the stove top. Add in the potatoes and cook for 10 minutes, stirring regularly.

3. Add in the mushrooms, onion, and garlic, season with salt and pepper, and cook for an additional 10 minutes, stirring regularly.

4. In the meantime, cook two eggs on the stove top over medium heat until the white is cooked through (about 5 to 8 minutes).

5. Turn off the heat under the potato and vegetable mixture, and mix in the arugula, dill, lemon juice, and more salt and pepper.

6. Using a fork, shred the salmon into smaller pieces.

7. Add the salmon to veggies and gently mix it in.

8. Split the mixture between two bowls, and top each with an egg.

9. Serve and enjoy!

Let me know what you think in the comments below, and don’t forget to head on over to Amazon Fresh and order your MOWI Salmon today. Salmon is good. MOWI is goodness.

Balsamic Roasted Brussels Sprouts with Bacon, Toasted Pecans, and Dried Cranberries

This post is sponsored by Alessi Foods, however, I am sharing my own thoughts. All opinions are my own.

It’s the most wonderful time of the year! As the days are getting shorter and the weather is getting colder, I am craving all of the fall and winter flavors and getting more and more excited for the upcoming holiday season. And what’s more perfect for the holidays than a delicious roasted brussels sprouts dish? My favorite winter vegetable paired with the seasonal flavors of dried cranberries and toasted pecans and the most delicious Alessi Organic Balsamic Vinegar, does it get any better?

I love Alessi’s fresh, high-quality, and authentically Italian products. Their Organic Balsamic Vinegar and Himalayan Pink Salt and Black Peppercorn Grinders are just a few of my favorites. They also have delicious pastas, sauces, olive oils, and the list goes on and on. You can use the code STACY for 15% off your Alessi Foods order, AND orders over $20 ship free!

So let’s get to that brussels sprouts recipe, shall we?

Here’s What You’ll Need:

-32 oz brussels sprouts
-1/2 cup raw pecans
-1/4 cup dried cranberries
-4 pieces thick cut bacon
-2-3 tbsp Alessi Organic Balsamic Vinegar
-Alessi Himalayan Pink Salt, ground
-Alessi Black Peppercorns, ground
-2 tbsp avocado oil

Instructions:

1. De-stem and halve the brussels sprouts, toss with the avocado oil, Alessi Himalayan Pink Salt and Black Pepper, and spread out on a baking sheet.

2. Cut the bacon into pieces about 1” thick, and mix with the brussels sprouts.

3. Cook the brussels sprouts and bacon in a preheated 425 degree oven for 20-25 minutes until the brussels sprouts are slightly browned and crispy and the bacon is cooked.

4. In the meantime, toast the pecans in a pan on the stovetop over medium high heat for about 3-5 minutes. You'll start to smell them toasting and want to remove them before they start to burn.

5. Mix the toasted pecans and dried cranberries into the cooked brussels sprouts.

6. Drizzle the mixture with the Alessi Organic Balsamic Vinegar and season with some more Alessi Himalayan Pink Salt and Black Pepper.

7. Serve and enjoy!

Whether you’re whipping this up for Thanksgiving, Friendsgiving, or Christmas, this one is sure to be a crowd pleaser! And if anyone is meat-free, you can easily skip the bacon! Trust me, it’s still delicious. My family is half vegans/vegetarians and half meat eaters, so I like to make half and half. Let me know where you’ll be serving this dish and what you think in the comments below, and don’t forget to use the code STACY for 15% off your Alessi Foods order!

Almond Crusted Honey Dijon Baked Salmon with Roasted Brussels Sprouts and Chili Sweet Potatoes

This post is sponsored by Blue Circle Foods, however, I am sharing my own thoughts. All opinions are my own.

Fall is without a doubt my favorite season. I love the cooler temperatures and fun holidays, but, most of all, I LOVE all of the fall foods. That’s why this almond crusted honey dijon salmon with roasted brussels sprouts and chili sweet potatoes was a no brainer! It’s packed with some of my favorite delicious  seasonal produce, and that honey Dijon almond crust on the salmon is so autumn-y and comforting.

This dish is made with Blue Circle Foods Frozen Salmon Fillets which are perfect year round since they’re stored in the freezer and can easily be defrosted whenever you’re ready to cook! I’m a huge fan of Blue Circle Foods because they’re all about promoting sustainable practices within the seafood industry. They are even certified sustainable by such organizations as Monterey Bay’s Seafood Watch, Marine Stewardship Council and Fair Trade Certified.  Additionally, all Blue Circle Foods products are free from antibiotics, GMOs, growth hormones, gluten, sugar, and synthetic pigments. Shop Blue Circle Foods here, and use the coupon code welcome2bcf at checkout to get 15% off on any Blue Circle product.

On top of being deliciously seasonal and made with sustainable seafood that you can feel good about, this dish is SO easy to make! You can literally cook it all on one pan, so there is minimal clean up. And the ingredients are so simple that you can whip it up in no time. You can even get the whole family involved because it’s just that easy! Whether they end up lending a helping hand or not, they’re sure to enjoy this one because these flavors are a definite crowd pleaser. So let’s get to it!

Here’s What You’ll Need:

-2 Blue Circle Foods Frozen Salmon Fillets, defrosted
-12 oz brussels sprouts, de-stemmed and halved
-1 sweet potato, cubed
-1/4 cup almonds, chopped
-2 tbsp avocado oil, separated
-2 tbsp honey, separated
-2 tbsp dijon mustard, separated
-1/2 tsp chili powder
-sea salt and black pepper to taste

Instructions:

1) Toss the brussels sprouts with 1 tbsp avocado oil, 1 tbsp dijon, and 1 tbsp honey, and spread out on one side of a large baking sheet.
2) Toss the sweet potato cubes with 1 tbsp avocado oil, chili powder, salt, and pepper, and spread out on the middle of the baking sheet next to the brussels sprouts.
3) Bake the brussels sprouts and sweet potato cubes in a preheated 425 degree oven for 15 minutes.
4) In the meantime, sprinkle a little salt and pepper over the salmon. Mix the chopped almonds, 2 tbsp dijon, and 2 tbsp of honey together, and spread the mixture over the tops of the two salmon fillets.
5) After the 15 minutes of cooking, add the salmon to the pan with the brussels sprouts and sweet potato and cook for an additional 10-12 minutes until the salmon is fully cooked through.
6) Serve and enjoy!

I personally love that honey dijon flavor with the added texture from the almonds. And those salmon fillets are just SO juicy and delicious! Plus, you can never go wrong with crispy brussels sprouts and sweet potatoes. Let me know what you thin in the comments below!

Vegan Summer Vegetable Mac and Cheese with Bolthouse Farms® Plant Protein Milk

This post is sponsored by Bolthouse Farms®, however, I am sharing my own thoughts. All opinions are my own.

I have been craving some mac and cheese like it’s nobody’s business! I know that’s a little strange since it has been nothing but hot and humid here for the past few weeks, but a girl wants what she wants and that’s some mac and cheese. So mac and cheese it was, and it was GOOD, so good in fact that I obviously had to share. Loaded with some of my favorite summer veggies, plant-based, and dairy-free, this recipe is sure to please the entire family. It’s packed with flavor and protein and is super easy and quick to whip up!

The star of this recipe is Bolthouse Farms Plant Protein Milk! Each serving contains 10 grams of pea protein and 50% more calcium than dairy milk per 8 oz. serving. It’s also non-GMO and doesn’t contain dairy, lactose, nuts, soy, carrageenan, or gluten. It comes in four variations – original, vanilla, chocolate, and unsweetened (which I used in this recipe) and can be found at your local grocer in the refrigerated area of the dairy department. Use their store locator here to find Bolthouse Farms Plant Protein milk near you!

So let’s get to it!

Here’s what you’ll need:
-7 oz pasta of your choosing (I used chickpea shells)
-1 zucchini, sliced in ¼” rounds and quartered
-Half a pint of cherry tomatoes
-1/2 cup Unsweetened Bolthouse Farms Plant Protein Milk
-1/4 cup nutritional yeast
-2 tsp Dijon mustard
-1 tsp lemon juice
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/8 tsp turmeric
-1/8 tsp chili powder (optional)
-2 cloves garlic, chopped
-2 tbsp avocado oil

Instructions:
1) Toss the zucchini and cherry tomatoes with the avocado oil and season with salt and pepper as desired before baking them in a preheated 425-degree oven for 15 to 20 minutes
2) In the meantime, cook your pasta according to the instructions on the box.
3) Once cooked, strain the pasta, and use the warm pan to combine the Unsweetened Bolthouse Farms Plant Protein Milk, nutritional yeast, Dijon, garlic, lemon juice, turmeric, salt, pepper, and chili powder.
4) Pour the sauce over the pasta, and mix in the roasted veggies.
5) Serve, and enjoy!

Let me know what you think of this summery plant-based mac and cheese in the comments below and be sure to check out Bolthouse Farms full line of Plant Protein Milk!

Mixed Berry Baked Oats with Earth Genius Smart Greens

This post is sponsored by GNC Earth Genius, however, I am sharing my own thoughts. All opinions are my own. The US Food and Drug Administration has not evaluated the statements in this post. These products and statements are not intended to diagnose, treat, cure or prevent any disease.

When life gets crazy, it can be convenient to make or grab whatever is easiest and be on your way. A lot of the time, that means some not-so-healthy meal choices packed with unrecognizable ingredients and lots of added sugar. This is why I’m such a huge fan of one-pan meals. Everything goes in the same pan, is cooked at the same time, and there’s minimal clean up. It doesn’t get much easier than that! Another great thing about them is that they can feed the entire family, or if you’re cooking for one, they’re a great way to meal prep for the week.

One of the prime times that a one-pan meal comes in handy for me is at breakfast. You don’t have to wake up an extra hour early every day to cook and can instead just pop your prepped breakfast in the microwave (or eat it cold) and go. That’s why I love these mixed berry baked oats. They require minimal ingredients, most of which you probably already have on hand. And they’re packed with greens from Earth Genius Mixed Berry Smart Greens.

GNC’s Earth Genius line has been a go-to in my home since the line launched last year. Earth Genius is a comprehensive, wholesome line of products that are inspired by nature and crafted by experts. All products in the line are non-GMO, gluten free and made with wholesome ingredients that contain no artificial colors, flavors and sweeteners. Each product is specifically crafted to provide a solution to a real life health concern. They’re super easy to incorporate into your everyday life. I love to add them into delicious recipes like this one, or they’re great just mixed into water, yogurt or your favorite smoothie! Try the different products in the Earth Genius line in store or online: http://bit.ly/2CuvI2s

The product I use in this recipe, the Mixed Berry Smart Greens, is a blend of organic greens, veggies, superfruits, antioxidants, digestive enzymes, organic adaptogenic mushrooms, organic sea greens, and prebiotic Inulin. It tastes absolutely delicious, and I guarantee that nobody will guess your sneaking greens into these oats. They’re sure to beat any store bought insta-oats you find on the shelf.

Here’s What You’ll Need:

-2 cups rolled oats
-1 tsp baking powder
-1 scoop Earth Genius Mixed Berry Smart Greens
-Pinch of salt
-1 ½ cups milk
-2 eggs
-3 Tbsp butter (or coconut oil), melted and divided
-1/4 cup maple syrup (or honey)
-1 cup strawberries, sliced
-1 cup blackberries, sliced 

Instructions:

1. Mix the rolled oats, baking powder, Earth Genius Smart Greens, and salt in a large bowl.

2. In a separate bowl, mix together the whisked eggs, milk, 1.5 tbsp butter and maple syrup.

3. Mix the dry mixture with half of the berries (reserve half to top the dish), and evenly spread throughout a cast iron skillet (or 9x9 baking dish).

4. Pour the wet mixture over the dry and top with the reserved berries.

5. Bake in a preheated 400 degree oven for 35-40 minutes.

6. Drizzle the remaining 1.5 Tbsp of melted butter over the top of the oats.

7. Serve, and enjoy!

Let me know what you think of the recipe in the comments below, and also feel free to share your favorite Earth Genius products and genius recipe swaps.