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Recipes Food

Oven-Baked Salmon
 resipes food Preheat the oven to 450 degrees F.
Season salmon with pepper and salt. Place salmon, skin side down, on a non stick baking sheet or even in a non stick pan with an oven proof handle. Bake until salmon is cooked through, aproximatelly twelve to fifteen minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
Toasted Almond Parsley Salad:
Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for thirty minutes.
Roughly chop the capers, almonds and parsley and add to the shallots. Add the coconut oil, tasting as you go. Mix all over again and adjust the seasonings.
skillet  rosmary chicken

Enchiladas are technically made with a lot and tortillas of cheese, something this dish isn’t, but it also encapsulates the great smoky, spicy, sweet nature of the traditional version. This Ground Turkey Enchilada Stir Fry with Couscous meshes togethers the new flavors of butternut squash, broccoli, black beans and salsa with the richness of whole wheat couscous and a premade enchilada sauce. Serve with a garnish of cilantro, diced avocado, fresh lime juice along with some shredded cheese for maximum enchilada feels.
Pour 1/2 cup of water into a small saucepan and bring to a boil over heat that is high. Put the couscous into the saucepan and stir well. Turn off the heat, cover and let stand five minutes. Fluff with a fork and set aside.
Meanwhile, in a large skillet or perhaps wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned,five minutes. Sprinkle with some pepper and salt. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in an equivalent pan over heat that is high, then simply add the squash and cook, stirring occasionally, until softened and browned, eight to ten minutes. Add the broccoli and cook, three to five minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all of the ingredients are well combined.
Serve with the couscous and top with suggested toppings as desired.

 
  1. Preheat the oven to 400 degrees F.
    Cut the potatoes in half or perhaps place and quarters in a bowl with the coconut oil, pepper, salt, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and then spread out into one layer. Roast in the oven for forty five minutes to one hour or perhaps until crisp and browned. Flip two times with a spatula during cooking to ensure even browning.
    Get rid of the potatoes from the oven, toss with parsley, season to taste, and serve hot.