I am on the go all the time and for the last couple of years I have been traveling pretty often so the only items that remained in my fridge on a constant basis was cheese and bread that was usually starting to mold. So, I have made it a priority to learn how to prepare simple, healthy and quick meals that can be easily done last minute. I have found if you use quality ingredients then you don’t have to cook with a laundry list of items because you won’t need to mask the real flavor of the food. Also, I hate clean up and am always trying to perfect ways to prepare a nourishing dish that uses the least amount of kitchen tools. This is also part of the reason why a lot of my recipes don’t use exact measurements. So, here are a couple Bare Recipes for you to try. Afterall, less time over the stove equals more time with family/friends!
My Favorite Salmon Recipe
This is one of my go to recipes that I generally eat a couple times a week. Salmon is a power house of healthy goodness and gets a unique flavor from the ginger preserve. You will love using this preserve on your morning toast with some honey the next day!
Also, you could stock up on pre-packed and portioned frozen fillets and veggies and just thaw before starting the recipe below. That way, you are always prepared with a healthy meal.
Serves 1
Active Prep Time: About 15 min.
(1) 5oz wild caught salmon fillet (Whole Foods has some of the best that are already portioned and aren’t very expensive)
(1) small jar of ginger preserve
(1-2) cups or large hand fulls of veggies to steam. I generally go for broccoli, asparagus or brussel sprouts
Salt and Pepper
Butter or olive oil as desired
Heat oven to 425 degrees. Lay a piece of foil on a cookie sheet. Fold the edges up to create a bowl so that the juice from the fish doesn’t run all over the cookie sheet. Place fillet on a piece of foil. Spread fillet with a light coat of ginger preserve and season with salt and pepper. Bring a approximately one cup water to boil in medium steamer pan (You can always boil your veggies if you don’t have a steamer just add more water to cover the veggies all the way).
Place fish in oven and bake for approx. 10 min or until it’s no longer clear on the inside and can easily be peeled apart with a fork. If you are doing more than one fillet, it will probably take about 12 min.
While fish is cooking, add veggies. Steam approx 10-15 minutes or until veggies are tender.
Place fish and veggies on a plate. Add some butter or a drizzle of olive oil, salt and pepper to veggies as desired. Enjoy!
Chicken Stir Fry
Serves 3-4
Active Prep time: 20-30 min.
1 bag frozen stir fry veggies
2 free-range chicken breasts
1 can bamboo shoots (optional but I think they are delicious) or any other veggies you want to add.
1 bottle stir fry sauce (make sure you read the label. Many of these list sugar as the main ingredient which kinda defeats the purpose of keeping it healthy)
Heat a drizzle of stir fry sauce over medium heat in medium sauce pan. Chop chicken into bite sizes. The thinner the slice the faster it will cook. Add to pan, cook approx. 5 minutes or until chicken is no longer pink. Add frozen veggies and bamboo shoots. Stir for another 2-5 min. or until veggies are hot. Add more sauce if needed. Serve and enjoy! You can serve over cooked rice if you wanted a fuller meal or replace the chicken with beef or tofu to mix it up.
* Also, you could double up the recipe if needed and enough for a couple left over meals.
Bhava Bare 