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November 23, 2016
SizzleFish Wild Sockeye Salmon baked in the oven @ 400 degrees for about 10-12 minutes in foil with 1 TB grapeseed oil per salmon piece, 1 tsp minced garlic per piece, salt, & pepper to taste.
Side of sautéed Brussels chopped and saute on medium heat with 3 TB grapeseed oil, sundried tomatoes, 2 TB minced garlic, & 1 chopped onion.
Rice for those carbs then topped with my "Balsamic Hummus Sauce" → Mix spoonful of hummus with a few dashes of balsamic vinegar + squeeze of half of a lemon + 2 spoonfuls of Dijon mustard + few spoonfuls of pure maple syrup + 1/8 cup water to thin out & then mix together for a topping!
Recipe Credits: Kasey at www.powercakes.net
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