Recipes

Macadamia Nut-Crusted Salmon

 
 
       

 

Ingredients

1 fresh boneless salmon fillet (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 tablespoons melted butter
2 tablespoons ground mustard
1/4 cup vanilla yogurt
1/4 cup chopped macadamia nuts
1 cup Udi’s bread crumbs (any variety)
Chopped chives

Directions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Season salmon with salt and pepper and place on a baking sheet.
3. Combine melted butter, ground mustard, yogurt and macadamia nuts in a bowl. In a separate bowl combine bread crumbs and chopped chives and season with salt and pepper.
4. Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture. Roast for 15 to 20 minutes.

 

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Recipes

Peanut Butter Pancakes with Honeyed Banana Compote

 
 
       

 

Ingredients

Pancakes:
1/4 cup gluten-free whole grain oats
1 teaspoon brown sugar
1/4 teaspoon baking powder
1/8 teaspoon cinnamon
pinch of salt
1/4 cup nonfat milk
1 teaspoon gluten-free peanut butter
1/2 teaspoon canola oil
3 teaspoons Udi’s Gluten Free Original Granola

Compote:
1/2 of a banana, mashed
1 teaspoon honey
1 teaspoon nonfat milk

Directions

1. Preheat a skillet or griddle to medium heat.
2. Place oats, brown sugar, baking powder, cinnamon, and salt into a food processor and blend until fairly smooth. Transfer to a small bowl and combine with milk, peanut butter, and oil. Mix well.
3. Drop pancakes by heaping tablespoons onto skillet. Allow each side to cook for about 2 minutes before flipping.
4. Meanwhile, combine mashed banana, honey, and milk in a microwavable safe bowl. Heat on high for about one minute.

Remove pancakes when finished, top with as much gluten-free granola and honey-banana goodness you like, and enjoy!

 

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