SLB FUDGE

Image via Oh Joy

This week’s SLB member recipe is for everyone! As many of you know, I'm a chocoholic. This healthy, chocolate + coconut + sea salt guiltless alternative to fudge is always in my freezer.  It's easy to make and so delicious.  Loaded with heart-healthy fats and protein, it’s the kind of treat that will kill a craving and leave you super satisfied. 

Prep time:  10 min.  Serves: 10-15

Ingredients:

• 1 cup raw cashew butter (store bought or homemade)

• 2 tablespoons coconut manna

• 3 tablespoons coconut oil

• ¼ cup cocoa powder

• ¼ cup orange blossom honey (Bee Free Honee or maple syrup can also be used)

• 1 teaspoon course sea salt

Directions:

1. If you're making the nut butter, place 1 1/2 cups of cashews in your Vitamix or high speed blender and mix until smooth

2. Mix together the nut butter, coconut manna and coconut oil until smooth (this is much easier if ingredients are warm).

3. Add in the cocoa powder, honey and sea salt and stir until creamy.

4. Transfer the mixture to a dish, lined with parchment paper or plastic wrap for easy removal.

5. Place the dish in the freezer, and allow the fudge to set for an hour before slicing and serving. Due to the coconut manna/oil mixture, the fudge will become pretty soft if it's left out for a while, so it’s best served directly from, and stored in the freezer.

SLB GREEN HUMMUS

Originally posted Feb 2021. This week I’m sharing my green hummus recipe that I’ve been holding because it’s perfect for watching the Super Bowl. I’ve been making regularly since the lockdown began and I love having this on hand - Mars loves it (and it’s not pizza or pasta!) and I eat it with crudités as a snack. Any olive oil will do but I’ve been using Wonder Valley Olive Oil and I love it. It’s buttery, fresh and herbaceous - it really tastes alive. The olives are hand-picked young, yielding a greener oil full of polyphenols—a powerful antioxidant.

Ingredients

• juice of 1 large lemon

• 1/4 cup tahini

• 1/4 cup olive oil (I love Wonder Valley)

• 1 can chickpeas, drained and rinsed

• 1/2 cup frozen baby sweet peas, thawed

• 1/2 cup chopped fresh cilantro (plus more to taste)

• 1-2 garlic cloves

• salt to taste

• 3 tablespoons water

Directions

Put everything except the water into a food processor or high speed blender for approx 1 min. then add water while blending until desired creaminess is reached. 

* Tip: Mince or chop the garlic, then let it rest for ten or fifteen minutes. This will allow for the production of allicin, a phytochemical responsible for garlic’s anti-inflammatory, anticancer, and immune-boosting properties.

SLB GREEN SOUP

If you’re looking for a soup that’s super healthy, easy to make and that everyone will love (kids included), it’s this. SLB GREEN SOUP is always in rotation at my house. I’ve been making it for years and even sold it cold at my studios. It helps lean you down, is incredibly healthy and tastes so rich you’d NEVER know it’s dairy-free. Whenever I make a batch I even drop some off to my neighbors —Everyone loves and requests it. Enjoy!

SLB UNIVERSAL DRESSING

This dressing is so good that it’s DRINKABLE and goes with everything: salads, steamed veggies, salmon, chicken, rice…Literally everything!

Ingredients

2 tablespoons of tahini

2 tablespoons of tamari

1-2 smashed garlic cloves

1 bunch of fresh dill

1 bunch of fresh chives

1 tablespoon apple cider vinegar

Juice of one lemon

4-6 tablespoons of water (depending on how creamy you like it)

Sea salt and black pepper

Directions

Season with salt and pepper then combine all ingredients in your vitamix or high speed blender and blend until creamy.

SLB MACROBIOTIC SALAD

I love anything that can be prepped ahead and pulled together quickly. This macrobiotic salad contains so many healthy ingredients and flavors, it’s an incredible combination. Top with miso, sesame or a little mirin or rice vinegar along with diced scallions and toasted sesame seeds. Arrange on a plate with shredded kale and other cut vegetables like:

Ingredients

Carrots

Broccoli

Cauliflower

Japanese cucumber

Avocado

Red cabbage

Pickled baby ginger

Black beans

Tofu

Sesame Seeds

SHRIMP CEVICHE

A late summer favorite that’s easy, oven-free and perfect for the holiday.

Ingredients

• 1¼ lb. raw shrimp, peeled and deveined

• 1 cup tomatoes, chopped

• ½ cup cucumber, chopped (use persian or hothouse cucumber)

• ¼ cup red onion, chopped

• 1 mango, chopped (optional)

• 1 jalapeno, deseeded and finely chopped

• ¼ cup cilantro, chopped

• 1 cup fresh lime juice (about 8-12 limes)

• 1-2 large avocados, mashed or cut into cubes (to serve with)

Instructions

• Chop the shrimp into bite-sized pieces and place them in a 9×13 inch pan. Pour your lime juice over the shrimp and cover the pan with saran wrap. Let it sit out at room temperature for 1 hour, then place the pan in the fridge to continue "cooking" for 1 more hour.

• While the shrimp is "cooking", cut your tomatoes, cucumber, onion, jalapeno, mango and cilantro. Keep them stored in the fridge until the shrimp is done.

• Once the shrimp is done "cooking", stir in the rest of your ingredients.

• Serve in lettuce cups, your favorite tortilla chips or on top of tostadas.

SLB Kimchi Tacos

Image via The Modern Proper

Roasted sweet potatoes, black beans, crunchy red cabbage and punchy, kimchi—these sweet and tangy fall inspired tacos are the perfect veggie dinner for your next taco Tuesday. Omit the feta to make it vegan.

Ingredients

1.5 tsp of chili powder

1 tsp of garlic powder

1 tsp of onion powder

1 tsp of cumin

1 tsp smoked paprika

1/4 tsp of cayenne pepper (optional)

1-2 tsp of olive oil

1 sweet potato washed and chopped

1 acorn squash peeled and chopped (sub with butternut squash or an additional sweet potato)

1/2 cup of sliced red cabbage (optional for topping)

1/4 cup cilantro (optional for topping)

1/4 of an avocado sliced (optional for topping)

1/2 - 1 can of black beans

1-2 tsp of kimchi per taco

Sprinkling of feta cheese (optional)

Directions

1. Preheat oven to 400 degrees.

2. Mix chili powder, garlic powder, onion powder, cumin, smoked paprika and cayenne pepper in a small bowl.

3. In a large bowl toss the sweet potato, squash and beans with olive oil and spice mix until evenly coated. Place a piece of parchment paper on your baking sheet and spread the sweet potato and squash out in a single layer. Roast until tender (about 20-35 min).

4. While the squash and sweet potato bake, heat up the beans in a medium sized pan until warm. Once warm, transfer to a blender, add 1/8 cup of water and any additional spices you’d like to use. I used a pinch of chili pepper, garlic powder and onion powder. Pulse until beans are mostly blended but a few whole beans remain. Add more water and/or spice if necessary.

5. Spread the beans on your tortilla, add the sweet potatoes and squash and top with cilantro, red cabbage, a slice of avocado and kimchi.

Pro Tip: These tacos are easy to prep in advance. Make the sweet potatoes, squash, and beans in advance. Let cool to room temp and store in your fridge. Chop the cabbage and cilantro and store in separate containers in your fridge. Simply reheat and throw together on meal night.

SLB BREAKFAST BLONDIES

Our new favorite grab-and-go breakfast are these blondies. They’re healthy (although not so low in sugar), hearty and delish. Made with almond butter, chia and flaxseed, they’re grain-free, protein packed and are perfect if you’re trying to steer your summer eating habits in the right direction.

Ingredients

5 tbsp. ghee, butter or coconut oil plus more for pan (or sub with 3 tbsp applesauce)

1 cup chopped walnuts or cashews

2 tbsp cup creamy unsweetened almond butter

1/3 cup pure maple syrup

2 tbsp. flaxseed meal

1 tbsp. chia seeds

2 tsp. vanilla extract

1 tsp. sea salt

1/2 tsp. baking powder

2 eggs, 1 egg white

Directions

1. Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

2. Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, chia, vanilla, salt, and baking powder to hot brown butter/ghee/coconut oil and whisk until smooth. Add eggs and whites one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

3. Bake blondies until top is puffed and lightly browned and a toothpick inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.

4. Remove blondies from pan using parchment overhang. Cut into squares.

SLB VEGAN KALE CAESAR SALAD

I adore this lighter take on the classic NY Times Caesar salad. Blended raw cashews make up the base in this version, along with mustard, miso paste and caper brine to achieve that classic tangy-salty-punchy balance that we love. Crispy roasted chickpeas and hand-torn croutons (optional) add a crunchiness that marries well with the velvety dressing.

INGREDIENTS

FOR THE SALAD:

• 1-2 pita or flatbread, torn into 1-inch pieces (about 2 cups)

• ¼ cup extra-virgin olive oil

• Kosher salt and freshly ground black pepper

• 1 (14-ounce) can chickpeas, drained, rinsed and thoroughly dried

• 1 large bunch lacinato kale, stems removed and roughly chopped into 1-inch pieces (about 4 cups)

• 1 large head romaine lettuce, roughly chopped into 1-inch pieces (about 6 cups)

FOR THE DRESSING:

• 1 cup whole (un-roasted) cashews

• 1 snack-size (2-by-3-inch) sheet roasted nori, crumbled (optional)

• ¼ cup nutritional yeast, plus more for serving

• ¼ cup fresh lemon juice (from 1 to 2 lemons)

• 2 garlic cloves

• 2 teaspoons brine from a jar of capers

• 1 teaspoon Dijon mustard

• 1 teaspoon white miso paste

• ¾ teaspoon sea salt

• ½ teaspoon freshly ground black pepper

INSTRUCTIONS

1. Heat the oven to 400 degrees. On a medium baking sheet, toss the bread with 2 tablespoons olive oil; season generously with salt and pepper. On a second baking sheet, toss the chickpeas with remaining 2 tablespoons oil; season generously with salt and pepper. Bake both until chickpeas and croutons are browned and crisp, stirring both halfway through, about 10 minutes for the croutons and 20 minutes for the chickpeas. Set aside.

2. While the chickpeas and croutons roast, prepare your dressing: To a high-speed blender, add all the dressing ingredients, plus 3/4 teaspoon kosher salt, 1/2 teaspoon pepper and 3/4 cup water; blend until completely smooth, 3 to 4 minutes, scraping down the sides with a rubber spatula every now and again. Set dressing aside. (You should have 1 1/2 cups).

3. In a large bowl, add the kale and the dressing. Using your hands, massage the kale until slightly softened. Add the lettuce, croutons and half the roasted chickpeas; toss to coat and season to taste with salt and pepper. Sprinkle with additional nutritional yeast. Top with remaining roasted chickpeas; grind black pepper over, and serve immediately.

LAUREN BOGGI'S 6:15AM JUICE

I enjoy celery juice almost every morning around 6:15am. I love the taste but I really love the way it makes me feel even more so I’m a believer. My recipe is simple - I juice one head of celery and one medium to large lemon and drink before coffee.

Ingredients
1 head of celery
1/2 of one medium/large lemon

You’ll find a lot of research about the healing benefits of celery, but do your own research and decide for yourself. I recommend giving it a try and seeing how you feel after starting your day with it. Check out these benefits:

1. Celery Juice contains powerful anti-oxidants and cancer-fighting compounds. Celery contains a flavonoid called apigenin, which has been shown to kill cancer cells. The polyacetylenes in celery interestingly contain chemo-protective compounds that help to reduce toxicity while boosting immunity and help slow the growth of mutated cells.

2. Celery Juice heals and activates the gut by restoring hydrochloric acid which helps us digest things faster and more efficiently. Celery juice helps raise stomach acid, which is necessary to help break down food, especially protein. Especially good for those on a high protein diet. If our stomach acid is low, the body has to use more resources to digest that food, often leaving us feeling tired and lethargic. Celery juice has the ability to significantly replenish depleted levels of gastric mucus that is needed in the stomach lining to heal and prevent ulcers and acid reflux.

3. Celery Juice lowers cholesterol. Celery contains a compound called 3-n-butylphthalide (BuPh) that has been reported to have lipid-lowering action, reducing the bad cholesterol (LDL) in our bloodstream.

4. Celery Juice is a natural anti-inflammatory. It contains Polyacetylene which reduces chronic joint pain, gout, and rheumatoid arthritis. Not only does it soothe the body, but it is also believed to soothe the nerves, with calming and relaxing properties.

5. Celery lowers blood pressure. Research shows that celery helps lower high blood pressure by acting as a smooth muscle relaxant, improving the flow of calcium and potassium in cells, allowing blood vessels to expand and contract with greater ease.

6. Celery juice aids the Liver. Celery juice improves liver function by increasing the production of enzymes. Studies show that celery helps reduce fat build-up in the liver. The nutrients in celery protect the liver, and actually, help the liver produce enzymes that help flush fat and toxins out.

7. Celery juice improves digestion by increasing circulation in the intestines, getting things going and moving. It’s good for constipation, bloating, puffiness and water retention, acting as a gentle, mild, natural laxative and diuretic.

8. Celery Juice reduces glucose levels. Research shows that compounds found in celery can help reduce glucose levels with no increase in insulin.

9. Celery Juice is alkalizing. Celery is one of the most alkaline foods you can eat! Research suggests that an alkaline diet lengthens life and prevents chronic diseases.

10. Celery juice is highly nutritious. Celery is loaded with essential minerals and vitamins such as folate, potassium, vitamin B6, vitamin K and vitamin C. A cocktail for the skin. The luteolin in celery protects skin from the inside and prevents UV-induced damage. Some swear by celery’s skin healing properties, saying that it helped clear up skin conditions like psoriasis and acne.

SLB GREEN SHAKSHUKA

We lightened up Parachute’s fresh and herbaceous green Shakshuka recipe and it’s seriously next level. It’s easy to throw together and perfect for brunch or breakfast in bed. Serve with a pita or baguette or cut the processed carbs all together and sub in SLB Bread.

Ingredients

• 1 tablespoon ghee or olive oil

• 2 large leeks, halved lengthwise

• 1 fennel bulb

• 1 clove of garlic

• One bunch of spinach

• Handful of fresh herbs such as cilantro, dill, and / or parsley 

• 1 tsp each of whole fennel seeds and whole cumin seeds

• Salt + pepper

• 4 eggs 
  

Directions

• In a small skillet, toast spices until fragrant over medium heat - about 2-3 minutes. Crush with mortar and pestle or use the bottom of a jar to gently crush on a cutting board. Set aside. 

• Preheat large skillet over medium heat, and preheat oven to 350.

• Remove stalks and fronds of fennel bulb and cut in half. Remove core and dice. Slice halved and washed leeks, and peel and mince garlic. 

• Add oil, chopped vegetables, and crushed spices to skillet and saute, stirring occasionally until tender, about 10 minutes. Season with salt and pepper. 

• Add spinach and stir to wilt. 

• Create 4 wells in the veggies using the back of a spoon.

• Carefully crack an egg into each well, then transfer to the oven. Bake, checking occasionally until whites are cooked through and yolks are still runny, about 8 minutes. 

• Top with chopped herbs and crumbled feta cheese and serve with pita or baguette.

Lauren Boggi's Summer Beauty and Wellness Staples

It’s high summer and I’m sharing a few of my favorite beauty and wellness hero products that I lean on as the weather heats up. Hero products are those that have changed my life, make me feel beautiful and that I honestly can’t live without. Feeling and looking beautiful is all about self-discovery and adopting what works for you, individually. There is no singular magic product but some really are next level.

Koniver Wellness Peptides - I’ve been on a peptide regimen for the past five years. They help me with recovery and just make such an impact on my overall well-bing. Koniver Wellness GLOW Peptides are next level. It has increased my skin’s glow, eradicated my acne rosacea, reduces healing time and full body recovery, post-workout. It’s an investment that’s 100% worth it.

Green Juice - I start everyday with an alkaline, low-glycemic green juice. I’ve named it the 6:15 and my recipe (and favorite at-home juicer) will be hitting your inbox soon!

Eye Cream - Shani Darden Intensive Renewal Eye Cream works. It’s on my face every day, twice a day.

Mask - I’ve been using Adipeau as a sleeping mask religiously since September 2020 and it keeps my face as fit as my body. It is an anti-inflammatory and prevents skin atrophy (thinning of skin cells), wrinkling of the skin, and loss of elasticity.

Tinted Moisturizer/SPF - Saie knocked it out of the park with Sunvisor, which is a serum, oil, moisturizer and sunscreen all in one. I have one in my car and every bag. I can’t imagine going without it.

Faux Freckles - I’m rarely in the sun but Freck gives me my freckles back without the damage. I love it’s build-ability and believablity.

Alkaline Water - I drink alkaline water everyday but I always struggle getting enough water in everyday. The Bodum Water Kettle changed that. It’s my secret to drinking more water daily. The sleek modern design looks great in any kitchen and you can’t beat hot water in less than one minute.

Stress Management Supplement - Moon Juice SuperYou is an adaptogen that I take every morning and it just makes me feel great and takes the edge off. I’m more focused and a better human and mom.

CBD Skincare - Happy Dance™ is a line of premium CBD products by Kristin Bell made with moms in mind and I swear the bath bomb helped get me through the pandemic. I love it so much that I’m on the subscription. It’s next level moisturizing and knocks you out cold and I use the coconut melt and body butter everyday.

Body Lotion - I’m obsessed with DNA Skin Institute’s Island Infusion Body Nectar. It’s SO dry here in LA and this lotion brings my skin back to balance and smells so so good. I’ve never met a lotion like this one. Thanks to Heather Nicole Skincare for the introduction.

SLB Stuffed Poblano Peppers

This has been in our weekly rotation for almost two years but I wanted to bring it top of mind as it’s so delicious and perfect for Taco Tuesday. It makes the most delicious and healthy (with just a little heat) stuffed poblano peppers you'll ever taste. The best part is that the people in your life will also love these and you’ll have plenty of filling left over for burrito bowls in a pinch.

Ingredients

• 4 poblano peppers halved and seeds removed

• 1 pound turkey, lean ground beef OR tofu

• 1 teaspoon each ground cumin, chili powder, garlic powder

• 1 cup cooked cauliflower rice or brown rice 

• 1/2 cup canned black beans, drained

• 1/2 cup frozen or canned corn, drained

• 1 15-ounce can diced tomatoes (I prefer fire-roasted), drained

• 1 4-ounce can green chiles, diced

• 1/4-cup (or just a sprinkle) grated mozzarella, Cotija or cashew cream

• Sea salt and ground black pepper to taste

Instructions

1. Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step. 

2. Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through. 

3. Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving. 

Lauren Boggi x Vitacost

As some of the world heads back into lockdown (I lost my mind in lockdown…I didn’t even see this piece run on Vitacost’s blog, The Upside). Quarantine or not, Four Common Quarantine Beauty Dilemmas, Solved still applies. Bts of me tapping.

SLB SEAWEED SALAD

I love seaweed. It’s one of the most mineral-rich and nutrient dense healers and is really easy to work with but most of us don’t eat much of it beyond sushi because we know what to do with it. Seaweed is full of natural iron, helps regulate the thyroid and is so replenishing. It’s perfect if you’re working out and sweating a lot this summer. Try this simple and delicious 10-min recipe. Arame is really mild seaweed and this salad is great as a side or a main by pairing it with your protein of choice.

Seaweed Salad
1 cup of dried arame seaweed
4 cups water
3 Persian cucumbers, thinly sliced
1-2 large carrots, shaved thin

Dressing
2 tbsp tamari (Bragg liquid aminos works, also)
2 tbsp rice vinegar
1/2 tsp toasted sesame oil
1 tsp toasted sesame seeds
1/4 cup water

Soak arame in water for 10 minutes and place aside while you prep salad. Combine sliced cucumber and carrots in a mixing bowl. In a small bowl whisk together dressing ingredients. Strain arame and add to cucumber-carrot mixture. Pour in dressing, add sesame seeds and toss w hands. Serve!

Lauren Boggi x Create & Cultivate

I’m grateful for my experience & to share my Seven Tips on Create & Cultivate: How to Pivot Your Career According to a Founder Who Bounced Back From Bankruptcy.

This past year I’ve received countless messages from people seeking advice on how to move forward, post-pandemic. Nothing is impossible, there’s nothing like a clean slate and nobody is stronger than a woman who has rebuilt herself. You can do it.

SLB CARNITAS & KALE SALAD

This week’s member recipe is inspired by my love of tacos AND a meal that feeds everyone in your family (tacos for all and a kale salad and the chicken for me). The tacos above are dressed with lime and a bit of sour cream for the dads.

Ingredients

CARNITAS

• 2 pounds chicken breast

• 1 tablespoon sea salt

• 1½ teaspoons freshly ground black pepper

• 1½ teaspoons ground cumin

• 1½ teaspoons smoked paprika

• 1½ teaspoons chili powder

• 1½ teaspoons garlic powder

• 1½ teaspoons dried oregano

• 1 cup chicken broth or water

• 2-3 bay leaves

• ½ white onion sliced

• 2 tablespoons olive oil

CILANTRO-PEPITA DRESSING

• 1 (7-ounce) can diced green chiles

• 3 tablespoons pepitas

• 2 garlic cloves, peeled

• 3 tablespoons cotija cheese (optional)

• 1 teaspoon freshly ground black pepper

• ½ teaspoon sea salt

• 2 tablespoons freshly squeezed lime juice

• 1/3 cup olive oil

• 1 tablespoon red wine vinegar

• Leaves from ½ bunch fresh cilantro (no stems)

• ¼ cup cold filtered water

QUICK PICKLED VEGGIES

• 1 cup filtered water

• ½ cup apple cider vinegar

• 1 tablespoon coconut sugar

• 1½ teaspoons sea salt

• 1 red onion, thinly sliced

• veggies of your choice (I usually choose carrots, onions and cucumber)

SALAD

• 8 to 10 cups chopped, stemmed kale (or romaine)

• 2 avocados, pitted, peeled, and diced

• ½ cup roasted pepitas

• ½ cup crumbled cotija cheese (optional)

Directions

1. To make the carnitas, season the chicken with the salt, pepper, cumin, smoked paprika, chili powder, garlic powder, and oregano. Set it in a large skillet over medium-high heat and sear it until brown on all sides.

2. Place in a slow cooker with the chicken broth, bay leaves, and onion. Cook on Low for 4-5 hours, until it’s completely tender and shreds easily with a fork. Remove the chicken from the slow cooker and shred on a cutting board.

3. Meanwhile, make the cilantro-pepita dressing: Place all the ingredients in a high-speed blender and blend until the consistency is similar to pesto.

4. When the chicken has finished slow-cooking, heat the avocado oil in a large skillet on high heat. Add the chicken and pan-fry to give it a crispy carnitas texture.

5. To make the pickled veggies: in a medium bowl, whisk the water, vinegar, sugar, and salt together until the salt and sugar dissolve. Place the onion in a mason jar and pour the vinegar mixture on top. Secure the lid and let the jar rest at room temperature for 1 hour.

6. To assemble the salad, in a large serving bowl, toss the chopped kale and dressing. Top with the carnitas, avocados, pepitas, and, if desired, cotija cheese.

THE MIND-GUT CONNECTION

You are what you eat and everything is connected. Check out:

• The Gut-Brain Connection: How It Works and The Role of Nutrition

• Speaking of Psychology: The Mind-Gut Connection (podcast)

• Dishing Up Nutrition: The Gut-Brain Connection (podcast)

CRISPY BAKED SALMON NUGGETS

I’m not a big fan of cooked fish. I like it but I don’t love it. Mars is the same way, although he loves sushi. Salmon is a great protein and omega 3 source so I masked salmon as a chicken nugget and with ketchup on the side, the whole family devoured it. This recipe is so easy to make. It literally takes 5 minutes to prep the nuggets and just 12-15 minutes to bake in the oven. I usually smash some baby potatoes and chuck them into the oven at the same time to cook. FYI, 3 ounces of cooked salmon has 1900mg omega 3s. The USDA recommends women to consume 1100mg/day and men 1600mg/day. 

INGREDIENTS

• 1 Norwegian or farmed salmon fillet

• A dusting of flour (I love cassava)

• 1 1/4 cup panko breadcrumbs

• 2 eggs, whisked

• 1 tsp dried or fresh mixed herbs

• salt and pepper ( I love Maldon)

• Lemon, optional

INSTRUCTIONS

1. Remove the skin from the salmon fillets and chop them into bite sized chunks.

2. Place flour in a bowl. In a second bowl crack the eggs and whisk with a fork. In a third bowl add the panko breadcumbs and mix in the dried herbs and salt and pepper to taste.

3. Make the nuggets by taking one chunk of salmon, coating it in the flour, dip it in the egg and then sprinkle on the breadcrumbs. Repeat until all the nuggets have been made.

4. Lightly grease a baking dish or use parchment paper and place the nuggets onto it. Bake in the oven at 225 for 12-15 minutes until cooked through.

5. Serve immediately.

Lauren Boggi x Travel + Leisure

SLB in Travel + Leisure