Instagram Recipes

I realized today just how many food pictures I post on Instagram under "Nutrition By Jules" and do not include the recipes to them. As inspiring as I hope the visuals are, I would like to take this opportunity to share how to prepare a some of these dishes.Below are a few of my favorites. You can view more of my food, activity, and general healthy living pictures on Instagram or on my Facebook page, both under NutritionByJules.

Do note, I am no good at following recipes, I mostly cook on the fly, so these are more like recipe guidelines. 

Fiesta Grilled Salmon 

Place salmon fillet, with skin, skin side down on a large piece of aluminum foil with 3-4 inches on all sides; turn the edges of the foil up half an inch.

Cover salmon with several spoonfuls of chunky salsa, several sprigs of chopped fresh cilantro, a few shakes of chili powder, garlic powder and ground pepper. Place sliced tomatoes and zucchini over salmon.

Gentle slide foil onto heated grill (medium to high heat) and cook for 20-30 minutes, depending on the thickness of the salmon and how done you like it.

I like mine barely cooked through. I test this by placing a spatula under the skin and lifting lightly, if the salmon flesh doesn't flake it's not done, if it flakes half way through then it's perfect, and if it flakes all the way through it is definitely done. If removed from the grill and left to sit, the salmon will continue to cook; keep this in mind as you determine when to pull it off. 

Venison Meatballs (in crockpot)

Mix 1 pound ground venison with 1 cup rolled oats, 1-2 eggs, 1 tablespoon Worcestershire sauce, 1 tablespoon ground mustard, 3-4 diced green onions, salt and pepper, and cayenne if you like it spicy!

Form into balls and cook for 2 minutes a side in a greased, medium heat skillet, just enough to make sure they hold together, not to cook them all the way through.

Place meatballs into crockpot and cover with 1 can tomato sauce, 1 large diced tomato, 1 large diced bell pepper, several sliced mushrooms, 1 small diced onion, 3-4 cloves finely chopped garlic, and several handfuls of fresh basil leaves.

Let simmer and cook until veggies are done to your liking and meatballs are cooked all the way though, anywhere from 45 minutes to 2 hours.

Rhubarb Chutney

In a sauce pan over medium heat bring to boil: 3-4 large stalks diced fresh rhubarb (about 4-5 cups), 1/2 cup dried cherries, 1/4 cup finely chopped red onion, 1 teaspoon dried red pepper flakes, 1/2 teaspoon ground pepper, 1/2 teaspoon ground ginger, 1/2 cup honey, and 1/4 cup red wine or apple cider vinegar. Turn to low and simmer, without a lid, for 5-8 minutes, stirring occasionally. Can be eaten warm, but best left to cool and used as a spread or dip.

Pictured above: rhubarb chutney on baguette over goat cheese. 

Strawberry Zucchini Muffins (no sugar added!)

Mix together until well combined, one ingredient at a time, in the following order: 1/2 cup mashed banana, 1 egg, 1 cup buttermilk, 4 tablespoons melted butter, 2 teaspoons vanilla, 1 tablespoon cinnamon, dash salt, 1 1/2 cups grated zucchini, 1/2 cup sliced strawberries, 2 1/4 cups whole wheat flour, 1 teaspoon baking soda, 2 teaspoons baking powder. Place in greased muffin tins and bake at 375° F for 15 minutes.

Quinoa Kohlrabi Salad

Combine in a large mixing bowl: 4 cups cooked quinoa, 1 cup peeled and diced kohlrabi, 1 cup finely diced raw broccoli, handful sliced olives, small handful raw pecan pieces, small handful raw cashew pieces, handful dried cranberries, a few tablespoons and up to a 1/4 cup each of olive oil and rice vinegar (depending on how much liquid/dressing you like), 1 teaspoon or more each of cumin, cayenne, salt and pepper.

I hope you that you may enjoy the discovery of new foods and dishes; preparing, exploring and consuming!