Recipes

1 cup

steel-cut oats

3½ cups

water

¼ cup

whole coconut milk

¼ cup

almond butter

¼ tsp

sea salt

1 tsp

ground cinnamon

2 tbsp

honey

unsweetened coconut flakes

toasted sliced almonds

Place oats in pot with water and soak overnight. In the morning, turn heat to high and bring to boil. Reduce heat and simmer until creamy (20–25 min.) Remove from heat and stir in almond butter, coconut milk, salt, cinnamon and honey. Top each serving with coconut and sliced almonds as desired.

(Adopted from Eat Clean Live Well, Terry Walters 2014)

Coconut Almond Gluten-Free Steel-Cut Oats

Teriyaki Salmon

1 lb

salmon filet

3 tbsp

tamari

1 tbsp

white wine

1 clove

garlic, crushed

1 tbsp

fresh ground ginger

1 tbsp

white wine vinegar

1 tsp

sesame oil

Marinate salmon for minimum of 30 minutes. Bake at 425° or put on a medium hot grill using a grill rack for 13-15 min until cooked as desired.

Roasted Vegetables

Chop vegetables such as, broccoli, Brussels sprouts, onion, asparagus, mushrooms and carrots. Drizzle with extra virgin olive oil and sprinkle with salt. Can also add thyme if desired. Cook in the same oven for 10–12 minutes until soft.

Teriyaki Salmon and Roasted Vegetables

1 cup

steel-cut oats

3½ cups

water

¼ cup

whole coconut milk

¼ cup

almond butter

¼ tsp

sea salt

1 tsp

ground cinnamon

2 tbsp

honey

unsweetened coconut flakes

toasted sliced almonds

(Adopted from Eat Clean Live Well, Terry Walters 2014)

Coconut Almond Gluten-Free Steel-Cut Oats

Teriyaki Salmon

1 lb

salmon filet

3 tbsp

tamari

1 tbsp

white wine

1 clove

garlic, crushed

1 tbsp

fresh ground ginger

1 tbsp

white wine vinegar

1 tsp

sesame oil

Marinate salmon for minimum of 30 minutes. Bake at 425° for 13-15 min until desired doneness or put on medium hot grill. Alternatively, this can be cooked on a medium hot grill using a grill rack.