Teriyaki Salmon Collars

Many people believe that salmon collars are “fish bones” and just throw them away. The truth is that there is a lot of meat left on the collars nine times out of ten and that meat is just completely wasted. Another benefit of salmon collars is that they are usually very inexpensive. If you go to your local grocery store and ask if they have any salmon collars, in most cases they will, if the are selling fresh salmon steaks, and you will be able to get these collars for a discounted rate—as fish bones. Not only are the salmon collars relatively inexpensive, they are also full of flavor, making them one of my favorite meals. Many people have had salmon collars at sushi joints or other restaurants, yet they believe that it is too complex of a meal to cook at home. I’m here to show you the opposite. Here is an easy recipe to make salmon collars.

Teriyaki Salmon Collars

Serving Information

  • This recipe serves 4 people
  • Preparation time is 3-5 hours
  • Cook time is under 10 minutes
  • The total time to make teriyaki salmon collars is approximately 4 hours and 10 minutes.

What You Will Need To Make Teriyaki Salmon Collars

  • Mirin
  • Sake
  • Soy Sauce
  • Sugar
  • 4 Salmon Collars

How To Make Teriyaki Salmon Collars

Make Your Own Teriyaki Sauce, How You Like It!

If you wish, you can feel free to buy a pre-made sauce at the grocery store. However, if you make your own, you can make it exactly how you want it. The main ingredients are as follows: Mirin, Sake, Soy Sauce, and Sugar. Just start mixing until you come up with the flavor you like. For my teriyaki sauce, I use ¼ cup sugar, 1 ½ cups of soy sauce, ½ cup sake, and 1 tablespoon of Mirin. However, we all have different tastes and likes so make sure to experiment and create a sauce that you can use again and again.

Let the Salmon Collars Marinate

Put the collars in a large Ziploc bag. You have to break them up and but 2 in 2 different bags. Pour in the marinade that you created or that you purchased from the store. Let it sit and marinate for 3 to 5 hours.

Cook the Salmon Collars

When you are ready to cook the salmon and it has had plenty of time to marinate, remove the salmon from the Ziploc bags. Then, put the salmon on the grill. As the fish is cooking, paint the remaining teriyaki sauce on the salmon collars. You can also choose to cook the fish in a frying pan and still adding the teriyaki sauce as it cooks. You will know when the salmon is done cooking when it becomes flakey and cooked through the center. It will only take about 4 minutes on the grill, depending on how much steak is left on the collar.



Cavatappi with Spinach, Garbanzo Beans, and Feta

Cavatappi with Spinach, Garbanzo Beans, and FetaHaving a dinner party and want to impress your guests? Or, are you looking to spice up your family’s dinner routine? Try this amazing Mediterranean recipe for any occasion. Filled with salty, savory, sour, bitter, and sweet, tastes, it will leave mouths wanting more!

Serving Information

  • Total time it will take to prepare the meal: 5 Minutes
  • Total time it will take to cook the meal: 27 Minutes
  • Total Time: Approximately 32 Minutes

The recipe below will make about 12 servings. Cavatappi with Spinach, Garbanzo Beans, and Feta is a great source of protein, as this dish offers 12.1 grams of protein. It is also rich in dietary fiber, with 6 grams. And, one serving is only about 328 calories.

What You Will Need to Make Cavatappi with Spinach, Garbanzo Beans, and Feta

  • 10 cups chopped spinach
  • 12 ounces uncooked cavatappi
  • 1 cup feta cheese, crumpled
  • ½ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons sea salt
  • ¼ teaspoon fresh ground pepper
  • 2 cans of garbanzo beans, or white beans (you can also add chick peas and/or white beans. It is your preference)
  • 5 garlic cloves

Directions: How To Make Cavatappi with Spinach, Garbanzo Beans, and Feta

  1. In a large pot, add 5 quarts of water.
  2. Turn heat on high.
  3. Sprinkle 2 tablespoons of salt into pot of water.
  4. Bring water to a boil. (Hint: Covering the pot with a lid helps to bring the water to a boil faster.)
  5. Add the 12 ounces to cavatappi to the boiling pot of water.
  6. Do not rely on the back of the box for cook time. Most of the time Cavatappi will be cooked in 8-10 minutes, however you should begin taste testing the past after 4-5 minutes. Cook until pasta is at desired texture. Some people prefer pasta to be cooked “al dente,” where pasta is slightly chewy, but it will not have a hard center. However, other people prefer pasta to be more soft.
  7. Once pasta is at desired consistency, strain immediately.
  8. Put pasta back in the pot and add ½ cup of extra virgin olive oil.
  9. Add the 10 cups of chopped spinach.
  10. Then, add the two cans of garbanzo beans.
  11. Use a wooden spoon to mix the ingredients, making sure the beans and spinach are well dispersed with the pasta.
  12. Add the cup of feta cheese.
  13. Add the 3 tablespoons of lemon juice
  14. Add the 5 garlic cloves
  15. Add the ¼ teaspoon of fresh ground pepper.
  16. Mix pasta and ingredients well.
  17. Serve and enjoy!

This recipe is a favorite for many and suits many tastes. Try using chick peas instead of garbanzo beans for a different texture. Also, for those who a feta fans, feel free to add more feta to please you and your guests tastes! This dish can be served warm or cool, yet many seem to prefer warm.



Vegetarian Recipes for a Week Long Meal Plan

Vegetarian Recipes for a Week Long Meal PlanMany people believe that being a vegetarian means a limited menu. Those that are vegitarians know that this is not always the case, especially if you know where the good restaurants are and how to cook great vegetarian meals at home. Here is a weeks worth of dinner ideas for any vegetarian.

Monday: Quinoa Salad

End Monday on a good note with a nourishing quinoa salad! Follow this recipe:

  1. Cook 2 cups of red or confetti quinoa.
  2. Chill in the refrigerator until cool.
  3. Add one cup of cooked black beans
  4. Add one cup of cilantro
  5. Add ¼ cup of chiffonaded basil leaves (fresh)
  6. Add 1 large red onion (chopped)
  7. Add three large nectarines, sliced or chopped into bite-sized chunks
  8. Add olive oil and salt
  9. Use a balsamic dressing or a vinaigrette

Taco Tuesday: Taco Bake

Have taco Tuesday at home with this great vegetarian recipe!

  1. Peel and pit 4 large avocados. Use a fork to mash into chunks, you do not want them completely mashed.
  2. Add 6 ounces of fresh salsa. (Mild, medium, or hot, your preference)
  3. Add 1 onion, chopped,
  4. Add taco seasoning (Trader Joes has vegan seasoning)
  5. Add 1 teaspoon ground cumin
  6. Add ½ teaspoon coriander
  7. Use this filling to fill 12 crunchy taco shells
  8. Put in a baking pan and bake at 400 degrees Fahrenheit for 8 minutes.
  9. Serve with sour cream

Wednesday: Vegetable Stir Fry:

In a greased non-stick sauce-pan add the following ingredients over medium/high heat.

  1. Red pepper sliced
  2. 1 Green pepper sliced
  3. 1 Orange pepper sliced (optional)
  4. 1 yellow onion chopped
  5. 4 cups broccoli
  6. 4 cups white mushrooms
  7. 1 can water chesnuts (optional)
  8. Put the lid on the pan and let cook over medium heat for 8 minutes.
  9. Meanwhile, cook 8 ounces of rice. This can be Uncle Ben’s 90 second rice, or if you prefer to make it yourself, feel free.
  10. Add 2 cups of no-cook teriyaki sauce to your vegetables.
  11. Serve vegetables over rice.

Thursday: Spinach, tomato, grilled cheese (on a bagel)

  1. Grill an everything bagel
  2. Add 2 pieces of cheddar cheese, let melt
  3. Add desired amount of spinach
  4. Add 2 slices of tomato
  5. Serve open faced or eat as a sandwich.

Friday: Tomato, basil, and Mozzarella Pizza

On a premade crust or flatbread, use a brush to paint on extra virgin olive oil. Then add thinly sliced tomatoes and mozeralla cheese, in equal parts to pizza. Place in oven and cook at 400 degrees Fahrenheit for 7 minutes. Drizzle with balsamic dressing and enjoy!

Saturday: Buffalo Chick Pea Wraps

Cook 2 cups of chickpeas in ¼ cup of Franks hot sauce. Spread vegan mayo on large romain lettuce leafs. Add chick peas onto lettuce leafs. Drizzle apple cider vinegar over leafs. Add desired about of celery and onion to leaves. Sprinkle with salt and enjoy!

Sunday: Tomato & Artichoke Lentil Soup

Sunday is the day of rest, so don’t spend the day cooking in the kitchen. Simply add these ingredients to your crockpot, let it cook on low heat for 4-6 hours, and enjoy for dinner time!

  • 1 large yellow onion
  • 4cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 cup dried red lentils
  • 2 cups water
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • 2 cans fire roasted whole tomatoes
  • 1 can quartered artichoke hearts
  • ½ bunch Tuscan kale

Serve with Parmesan cheese and enjoy!



4 Healthy and Portable Meals

If your days are constantly packed with appointments, meetings, classes or work, sparing a few minutes to go have something to eat may seem impossible. So does this mean that it's okay to let your rumbling stomach and yawns distract those around you? Absolutely not! This is because; there are quite a number healthy meals that don't require the use of utensils but rather, your hands. Also, their being portable makes it easier for you to have them on the go. Examples of these healthy and portable meals include:

tuna and tomato calzone

Tuna and Tomato Calzone

To make scrumptious tuna and tomato calzone, you only need to simmer some tomato sauce and, add in the canned tuna, cheese and some olives. Then, load this mixture/filing into the pizza dough and bake them till they turn golden. The most amazing thing about this meal is that it's highly nutritious more so because fish/tuna is rich in protein, Vitamins B and a number of amino acids. What's more is that calzones don't have to be refrigerated or heated before consumption. Instead, the only thing you need is a napkin to wipe off any visible mess after enjoying your meal.

Mini Granola Cups with Yogurt and Berries

Whenever you find yourself dying to have some yogurt parfait but end up being restricted by your schedule (you'd need a spoon to eat it as well as have to clean the dirty dishes afterwards), the only other option there is is to make mini granola cups with yogurt and berries. These portable treats are normally made using coconut crust, apple sauce, honey and oats with yogurt and fresh fruit toppings (strawberries and blueberries). Most importantly though is that they are loaded with lots of vitamins and proteins that help in protecting and building one's body.

Caramelized Onion and Spinach Olive Oil Quick Bread

Other than being delicious, this meal is nourishing enough hence perfect to have when one is having a busy and hard day. Having been made using a number of ingredients like spinach, cheese and onions, this bread is more than capable of re-energizing you. It's also very delicious more so if you opt to use olive oil rather than the usual butter. In addition, caramelized onion and spinach olive oil quick bread contains a good amount of monounsaturated fats that play a key role in enabling one maintain healthy cholesterol levels.

Brown Butter and Sausage Quick Bread

Regardless of the time of the day, this bread will always come in handy. Thus, you can have it for breakfast, lunch or dinner. The fact that it's packed with sausages and eggs, which are great sources of protein, means that after having a slice or two, you will keep hunger at bay for the rest of the day. Aside from all this, it contains brown butter which basically enhances its flavor thus making it have a caramel-like taste.



Glazed Ribs with Avocado-Pineapple Salsa


Barbecue is a true American art form. Creating delectable racks of ribs slow cooked with a smoky flavor, slathered with barbeque sauce or a spice rub is sure to make anyone’s mouth water! While these classic ribs are undeniably yummy, trying new recipes and using different ingredients can also produce ribs that are just as delicious. Below is a recipe for sweet and spicy glazed ribs with a healthy, fruity salsa that will make your taste buds tingle!


  • 1/4 cup ancho chile powder
  • 1/4 cup plus 1 tablespoon ground cumin
  • Kosher salt and freshly ground pepper
  • 2 racks baby back ribs (about 5 pounds total)
  • 4 jalapeños, seeded and thinly sliced
  • 8 garlic cloves, smashed
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 1/2 cup honey
  • 1 pound fresh pineapple rings, cored and sliced into 1/2 inch thick slices
  • 2 tablespoons light brown sugar
  • 1/4 cup finely diced red onion
  • 1/2 cup chopped cilantro
  • 1 large Hass avocado, diced

For the Glazed Ribs:

  • In a bowl, combine the ancho powder with ¼ cup of the cumin, 2 tablespoons of salt and ½ teaspoon of pepper. Rub this spice mixture all over the ribs. Place the ribs on a rimmed baking sheet, cover with plastic wrap, and refrigerate overnight, or at least for 2 hours if you are in a rush.
  • Preheat the oven to 350°. Add ¼ inch of water to the baking sheet and bake the ribs for 45 minutes. Then cover with foil and bake 30 minutes longer until they are tender. Pour off the pan juices.
  • Meanwhile, in a blender or food processor, blend three-fourths of the jalapeños with the garlic and ½ cup of the lime juice. Blend in the honey and the remaining 1 tablespoon of cumin. Simmer this glaze in a saucepan over low heat until glossy and thickened. This should take 15 minutes.
  • Raise the oven temperature to 450°. Brush the ribs with half of the glaze. Roast for 20 minutes, turning once. Brush on the remaining glaze.
  • Grill or broil the ribs over high heat, turning once, until caramelized, about 5 minutes. Cut between the bones and serve with the salsa.

For the Avocado-Pineapple Salsa:

  • Preheat a grill or broiler to high heat. Grill the pineapple rings, turning once, until they are lightly charred, about 5 minutes. Finely dice the grilled pineapple and transfer to a bowl.
  • Add the brown sugar, red onion, avocado,cilantro, the remaining jalapenos, and 2 tablespoons of lime juice. Season with salt and pepper. The salsa is ready to enjoy!

These delectable ribs are coated with a Southwest-inspired glaze of cumin, jalapenos, ancho chiles, and garlic. The fruity salsa with the creamy avocados perfectly balances out the flavor. The chunky salsa works very well with the spicy and heavy pork flavors. These flavors complement each other perfectly, and make for an absolutely finger-licking-good dish!

Try this southwestern-inspired recipe of glazed ribs with avocado-pineapple salsa. The spicy glaze of the baby back ribsis perfectly complemented by the fruity salsa to make for a delicious dish!