Changing the world begins with the very personal process of changing yourself, the only place you can begin is where you are, and the only time you can begin is always now. – Gary Zukav
Whoever said that Thanksgiving had to be adorned with a turkey? Last holiday season I spent my day with my family and we enjoyed grilling fish. The day was spent laughing and reminiscing over old times. I enjoyed my day without feeling bloated, tired or ill because I chose to eat the food that was right for my body.
There are Turkey’s that are labeled for gluten free sensitive eaters. However, if you also have a sensitivity to corn, there is no identification whether the turkey was fed corn to “fatten” it up. Therefore, I steer clear of all meats beside fresh fish, not farm raised.
The recipe below adds a festive zest to the meal and is great served with sweet potatoes and/or wild rice and a side of sauté spinach.
1 Can of Pineapple Juice or freshly juiced pineapple
1 Can of Coconut Milk
1 Container of Orange Juice (without corn syrup) or 3-4 squeezed oranges
1 lemon sliced
Salt to season
Sprinkle of Red Pepper powder
Soak salmon in mixture of juices overnight. Drain, sprinkle with salt and red pepper powder. Place over hot grill. Cook to desire doneness, serve with wild rice and sweet potatoes.
1 bag of fresh spinach
1 small bag of pine nuts or walnuts
1 red bell pepper sliced
1 small yellow onion chopped
Salt/Pepper to taste
Heat olive oil in pan, use just enough to coat the pan. Lightly brown the pine nuts with the red bell pepper and onion. Add spinach and cook until limp. Add salt and pepper for taste, serve.
If you can handle milk products add a dollop of cream cheese if you would like to the mixture, let melt and then serve.