Don often complains about the food photos people post on Facebook, claiming they generally look unappealing. Yet, that didn’t stop me from posting a photo of tonight’s dinner. I just couldn’t help it. It was so colorful, healthy and delicious.
Since being diagnosed with breast cancer I’ve made some changes to my diet. It wasn’t that I ate poorly before—I never drink soda, rarely have junk food and avoid processed food. But these days I’ve increased the fish, try to buy organic, practically eliminated red meats and dairy and have been adding seeds and more colorful diversity to my diet.
After posting tonight’s dinner—baked halibut, sweet potatoes, spinach salad and cabbage salad—someone asked for recipes. So here they are!
Red Cabbage Salad
This salad is best made several hours before dinner so the cabbage can marinate. I store the salad in a glass mason jar and it will hold for almost a week in the refrigerator.
Combine the following for the dressing:
1 cup olive oil
1 cup red wine vinegar
6 tablespoons Stevia
2 teaspoons Lawry’s Seasoning
½ teaspoon black pepper
½ teaspoon onion powder
Finely shred one head of red cabbage. Toss with the dressing and let it marinate for several hours before serving.
Brush halibut with olive oil and season with lemon pepper, dill & tarragon. Arrange on a cookie sheet or baking dish and bake for about 18 minutes at 350°.
Slice in rounds. Brush with coconut oil. Arrange on a baking sheet (one layer), liberally sprinkle with cinnamon and top with diced walnuts. Bake for about 20 minutes (or until tender) at 350°.
Toss clean, fresh spinach with a little olive oil, then add fresh squeezed lemon juice, dash sea salt, granulated garlic and chia seeds. Toss well. I use 1 tablespoon chia seeds per serving.
And what was for dessert? A couple of organic dates.