Detox Breakfast Bowl
Flaxseed is high soluble fiber which can help manage blood sugar and promote a healthy and robust microbiome, it is also considered a phytoestrogen (plant-based estrogen source). Flaxseed contains lignans and omega-3 fatty acids. Lignans are antioxidants with weak estrogen-emulating characteristics and have some anti-cancer effects. Flaxseed also appears to have anti-estrogen properties and has been shown in some recent research trials to decrease breast cancer risk. The cauliflower found in the bowl is also hormone balancing, not only due to its fiber content but also a unique component called sulphurophane which has been shown to not only inhibit the development of certain cancers promoted by common carcinogens but also hereditary cancers!
How to make the Detox Breakfast Bowl:
¼ cup flax meal (freshly ground)
25 grams protein powder of choice (collagen mixes well and is great for the mucosal liner of the gut)
¾ cup berries
½ cup cauliflower rice
Unsweetened almond milk (to desired consistency)
Heat these items together until it makes a porridge
Top with nut butter, seeds, a few berries, cinnamon, ginger, etc.
Anti-Inflammatory Salmon Caesar (AIP/Paleo/Elimination Diet Approved)
Ingredients
For Marinade:
¼ cup coconut milk (full fat)
¾ tsp turmeric
1 tbsp grated ginger
3 cloves garlic, minced
1 tbsp lemon juice
3 tbsp avocado oil
2 tsp maple syrup (optional)
1lb large thickly cut filet of wild salmon
For Salad:
1lb bag of romaine lettuce (cut into pieces)
Other veggies of choice or toppings including avocado, hemp seeds, etc.
Dressing:
1/2 cup full fat coconut milk
2 tbsp apple cider vinegar
1 tbsp fish sauce (sustainable wild caught like red boat)
2 garlic cloves, pressed
1/8 tsp sea salt
Instructions:
Preheat oven for 400 degrees. Start by making the marinade. Put all the ingredients into a large bowl and mix well. Cut the salmon into 4 sectioned pieces and add to the bowl. Using your hands, toss the salmon to thoroughly coat with the marinade. Cover the bowl and place into the fridge for 30 minutes.
Place your skillet pan (one that is oven safe) over a burner and, when it’s hot, wipe just a little avocado or coconut oil over the top to stop the salmon sticking. Put the salmon on top of the skillet and cook for around 3 minutes, depending on their size, until skin is crispy. Place pan in oven to finish cooking for a further 10-12 minutes.
For Salad:
Place all dressing ingredients in a small mason jar.
Either whisk or put lid on and shake.
Toss all salad ingredients of choice together, top with salmon.
Enjoy!