UMC Nutrition

Registered Dietitian for UMC, Autumn Bollinger, cooks up one of her healthy dishes.

Lemon and Herb Salmon

·        1 (3-4oz) Salmon filet

·        2 tbsp Olive Oil

·        1 Lemon

·        3 Garlic Cloves – minced

·        Dash of Salt and Pepper

·        1 cup mixed veggies of choice

·        1 fresh stem rosemary

Direction:

·        Preheat oven to 400º

·        Place fish and mixed veggies on a large piece of foil

·        Top fish with minced garlic, salt, and pepper

·        Drizzle olive oil over both fish and veggies

·        Squeeze half the lemon over the fish and veggies and cut the other half into slices and place on top of fish. Place rosemary along the length of fish.

·        Fold foil around fish/veggies – seal all edges well  

·        Bake for ~25-30 minutes or until fish begins to flake


Pineapple Avocado Salsa

  • 1 cup Pineapple - chopped
  • 1 large Avocado - diced
  • 1 tbsp Red Onion – chopped
  • 1 Jalapeño – seeded and chopped
  • ½ bunch cilantro
  • Juice from ½ lime
  • 1 packet Stevia

-         Mix all ingredients in a bowl and its ready to serve!

 

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