Feature Recipes – As Seen On TV

Did you catch us on TV recently?! If the answer is ‘yes’, you may be wondering where you can find all the liver-friendly recipes that we’ve been dishing up in-studio. Well, look no further! Keep on scrolling for the three recipes that we featured on CP24, CTV Morning Live Ottawa, and Breakfast Television

Avocado Smash Salmon Tacos

Prep Time: 35 minutes 
Total Time: 55 minutes
Serves: 3-5

Ingredients – Avocado Smash 
  • 2-3 ripe avocados
  • 1-2 tsp of your favourite hot sauce
  • 1 lime, juiced
  • 1 tsp of garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
Ingredients – Dill Cabbage Slaw
  • 2-3 cups purple cabbage, chopped thinly
  • 3/4 of a large cucumber, skin left on, chopped
  • 1/3 cup dill, chopped
  • 1/4 cup white wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
Ingredients – Salmon 
  • 1-2 lbs fresh salmon, skin removed
  • 2 1/2 tsp chili powder
  • 1 tsp onion powder
  • 1-2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 lime, zested and juiced
  • 1 tbsp of extra virgin olive oil
  • 1 handful of fresh cilantro, stemmed and roughly chopped
  • 8-10 whole grain tortillas, small
Directions – Avocado Smash

(1) After slicing your avocados in half, remove the pit and scoop the flesh into a bowl.

(2) To the same bowl, add in the hot sauce, lime juice, salt, pepper, and garlic powder. Mash together with a fork to mix. Feel free to leave the avocado chunky or to your desired texture.

Directions – Dill Cabbage Slaw

Combine the chopped cucumber, thinly chopped cabbage, and chopped dill, salt, pepper, and white wine vinegar in the mixing bowl, and mix well before setting aside.

Directions – Salmon and Taco Assembly 

(1) Remove the skin from the fillet of salmon and cut into thick cubes, adding to a mixing bowl.

(2) Add the lime juice, chili powder, minced garlic cloves, dried oregano, and lime zest into the bowl. Mix well with tongs or softly with a spoon.

(3) Add the olive oil to a large skillet and once heated, use tongs to add the salmon pieces to the pan.

(4) Once cooked all the way through to a browned and crispy state, remove the salmon from the heat.

(5) Warm and brown your tortillas in your skillet or in the oven until the tortilla starts to puff up. Don’t be afraid to let it crisp up and brown a little.

(6) Add three to four chunks of salmon down the centerline of the tortilla.

(7) On one side of the salmon, add a layer of Spicy Avocado Smash and a layer of Dill Cabbage Slaw to the other side.

(8) Garnish with fresh cilantro and enjoy!

  • If you find it difficult to remove the skin from the salmon, this is easily done after cooking as well.
  • Sometimes not all ingredients are accessible at every grocery store, if you can’t find purple cabbage, feel free to use green. We just love how the purple adds a splash of colour and beauty to our plates!
  • If you’re sensitive to spice, feel free to leave the hot sauce out of the Spicy Avocado Smash. We love the way this spice gets balanced out with the creamy avocado and tangy Dill Cabbage Slaw.

PomeCRANate Ginger Orange Spritz 

Total Time: 5 minutes 

  • ½ inch peeled ginger
  • 3oz pomegranate juice (no sugar added)
  • 2oz cranberry juice (no sugar added)
  • 2oz orange juice (no sugar added)
  • 1-2oz club soda or sparkling water
  • ice cubes
  • handful of mint leaves

(1) Thinly slice the ginger and add to a mason jar (or cocktail shaker if you have one!) with a splash of hot water. Muddle or crush with your most appropriate kitchen tool. Then add the mint leaves and muddle again.

(2) Add pomegranate juice, cranberry juice, orange juice and ice and shake for 30 seconds.

(3) Strain into 2 glasses with fresh ice.

(4) Fill the remainder of glasses with club soda or sparkling water and garnish with an orange slice, fresh mint leaves, or cranberries.

Blueberry Breakfast Cookies

Prep Time: 10 minutes
Total Time: 25 minutes
Serves: 12

  • 2 cups rolled old fashioned oats (gluten-free, if needed)
  • 2 large bananas, mashed
  • 1/2 cup natural almond butter
  • 1/4 cup blueberries
  • 1 ½ tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp hemp seeds

(1) Line a cookie sheet with parchment paper and set aside. Preheat your oven to 350F.

(2) To make your nut butter soft for mixing, leave at room temperature for an hour before prepping. You can also use a microwave safe bowl to warm for 30-60 seconds.

(3) Grab a large mixing bowl and add in your oats, almond butter, mashed banana, cinnamon, vanilla extract, and hemp seeds. Mix well with a wooden spoon or spatula.

(4) Add in your blueberries (or berry of choice) and fold in with a rubber spatula.

(5) Using your hands or an ice cream scoop, roll cookies into balls of dough and place on the lined tray. Place a small piece of parchment paper underneath the bottom of a cup to flatten each ball down softly into a cookie shape.

(6) Bake cookies for 10-14 minutes, until crispy on the edges and cooked in the center.

(7) Remove cookie sheet from oven and allow them to cool on the tray for 10 minutes, before transferring to a wire rack to cool completely.

  • If they aren’t your preference, swapping out blueberries for strawberries or raspberries is a nice way to switch things up!
  • If you wish, feel free to use peanut butter, cashew butter, or pumpkin seed butter instead of almond butter.

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