Lemon Soaked Dill Salmon

Summer days mean it’s time for healthy and scrumptious light meals.  This is exactly what you will find this flavorful and fun , “Lemon Soaked Dill Salmon” recipe that I am about to share with you.

What I love nearly just as much as it being delicious, is that it is super stinking easy.  This means that I can enjoy a couple extra moments in the sun, with my family or just relaxing a bit during these limited Chicago summer days.  Plus, my little one year old son seems to gobble it down with zeal and I know that he gets his Omega 3‘s, meaning that his brain will work better and his memory will be improved.  I don’t think he could give a darn that Salmon is a natural anti-depressant or that it helps with anti-aging…but you may!

What You Need

4 Salmon Filets

Olive Oil


Handful of Dill

2 Lemon

2 Garlic Cloves

Creating the Masterpiece:

1. Grab Foil.  Lay salmon on top.

2. Season with salt & drizzle with oil.  Squeeze a lemon on top.

3. Add fresh dill on top to cover as shown in the image.

4. Add cut lemon slices add on top of the dill.

5. Bake at 300 for 25-30 minutes until done.

I would be remiss if I didn’t recommend you throwing that salmon straight onto the grill with all this summer talk, so be sure to try that out too!  I recommend grabbing your favorite drink, absorbing the sweet smells of the grill and basking in the sun as it sets on the horizon.  Once your meal is done, simply serve up some roasted veggies to complement your fine fish and you will be ready to go!

Quick Tip: If you are willing to splurge, try to get your hands on some Wild Alaskan Salmon.  The fresher, the better. Mmmm…it will just melt in your mouth.


Paleo Pumpkin Bread – A Yummy Thanksgiving Treat

With Thanksgiving around the corner, Fall in full effect and pumpkin treats at every turn – thought it appropriate to share a not-so-guilt-ridden Paleo treat.  It is not as light and fluffy as I would have liked, but it packs powerful Pumpkin flavor that you are sure to enjoy!

(insert video)

Paleo Pumpkin Bread-

Prep: About 15-20 Min

Cooking Time: 50-75 Minutes

Preheat: 350 Degrees

Difficulty: Easy


3 eggs (egg whites separated)

1 c. almond meal

1/2 c. coconut flour

1 can organic pumpkin

1 t. pumpkin pie spice

1/2 t. cinnamon

1/2 t. nutmeg

1/2 c. walnuts (optional)

1/4 c. chopped dates (optional)

1/2 c. chopped roasted almonds

honey to taste

Preheat: 350 Degrees

Beat egg whites until form stiff peaks.   In separate bowl, whip egg yolks, add pumpkin, combine thoroughly.   Add spices to pumpkin mixture.  Add optional walnuts and dates.  Fold in stiff egg whites carefully.

Pour in bread pan.  Place in oven.

Approximately 10 Minutes before you expect it to come out of the oven – poke a couple of holes with a knife into top of cake and pour desired amount of honey on top (optional step, if do not want honey).  Add chopped almonds and press down lightly onto top of bread.

Cook for remaining 10 minutes and let cool.

Total Approximate Cooking Time: Approximate time:  55-75 Min, depending on oven.

Bake until knife is inserted and removed clean.    I left it in a little longer than clean knife point because I wanted it to firm up.  Use your judgement on when it is done.


And, here’s what I am all about….

Video coming soon…