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Life Changing Tips, 9900 SW Canyon Road, Portland, OR (2025)

05/08/2023

Grilled Chicken with Red Pepper Harissa Recipe

Harissa is spicy condiment from Tunisia. It’s loaded with flavor, but very low in fat and calories, making it a perfect accompaniment to healthful meals.

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4

Ingredients:
4 Oz Jar Roasted Red Peppers, Rinsed And Drained
1 Tbsp. Plus 1 Tsp. Olive Oil, Divided
1 Tbsp. Plus 1 Tsp. Red Wine Vinegar, Divided
1 Tsp. Ground Cumin
1/2 Tsp. Granulated Sugar
1 1/4 Tsp. Garlic Powder
1/4 Tsp. Crushed Red Pepper
2 Tsp. Hungarian Sweet Paprika
1/2 Tsp. Salt
1 Medium Yellow Squash, Sliced 1/2-Inch Thick Diagonally
1 Medium Zucchini, Sliced 1/2-Inch Thick Diagonally
1 Lb Boneless Skinless Chicken Breast Halves (4 Small)

Directions
For the Red Pepper Harissa:
1.Place roasted red peppers, 1 teaspoon each of the oil and vinegar, 1/2 teaspoon of the cumin, sugar, 1/4 teaspoon of the garlic powder and crushed red pepper in blender or food processor; cover. Process or blend until a chunky sauce forms. (Do not puree.) Set aside.

For Chicken:
1. Mix remaining 1 tablespoon each oil and vinegar, paprika, remaining 1 teaspoon garlic powder, remaining 1/2 teaspoon cumin and salt in small bowl. Place vegetables in large bowl. Add 1/2 of the spice mixture; toss to coat well.
2. Place chicken in another bowl. Add remaining spice mixture; turn to coat well.
3. Grill chicken over medium heat 4 minutes on each side or until cooked through. Grill vegetables 2 to 3 minutes on each side or until tender-crisp.
4. Serve 2 tablespoons Red Pepper Harissa with each serving of chicken and vegetables.

Cook's Tip:
You can roast your own sweet red bell peppers for the harissa sauce. Use one large or two small.

05/07/2023

Fall Peach Salad With Maple-Balsamic Vinaigrette Recipe:
Recipe
FOR THE ROASTED POTATOES
3 red potatoes, chopped into ¾-inch pieces
1 tablespoon olive oil
1 tablespoon lemon juice, freshly squeezed
1/ 2 teaspoon Himalayan pink salt
pinch Freshly ground black pepper
FOR THE MAPLE-BALSAMIC VINAIGRETTE
1 tablespoon shallot, (or red onion), chopped
1 teaspoon dijon or grainy mustard
3 tablespoons balsamic vinegar
3 tablespoons water
1 tablespoon maple syrup
1/ 2 teaspoon Himalayan pink salt
1/ 4 teaspoon Freshly ground black pepper
2 tablespoons fresh basil leaves
1/ 2 cup vegetable oil, (half olive, half sunflower)
FOR THE SPICED PECANS
1 teaspoon vegetable oil or ghee
3 tablespoons whole pecans
pinch cayenne pepper
1/ 4 teaspoon all-spice
pinch Himalayan pink salt
FOR THE SALAD
4 cups mixed salad greens
2 peaches, sliced
1 heirloom or organic tomato.

05/06/2023

Radish, Chive And Pan Fried Salmon Toast Recipe:
Recipe
2 slices bread, of choice, toasted
1 tablespoon ghee, butter, or drizzle of olive oil
1 (6 ounce) fillet salmon
1 tablespoon avocado oil
sprinkle salt
sprinkle pepper
1/ 2 tablespoon chopped chives
1 teaspoon sesame seeds, optional
1 teaspoon dill, optional
2 radishes, thinly sliced
METHOD
STEP 1
Spread butter on toast.

STEP 2
Take the salmon out of the package and blot dry with a towel, drizzle with avocado oil and brush to cover. Season with salt and pepper.

STEP 3
Heat cast iron skillet over medium low for about 3 minutes.. Once the pan is warm add the avocado oil into the pan. Increase the heat to medium-high. Place the salmon fillet skin side down in the pan and press down firmly with a spatula so it comes into contact with the surface of the hot pan. Cook the salmon for about 3 minutes. Carefully turn salmon fillet over and cook for another 5 minutes. Salmon is cooked when it flakes easily. Remove salmon from pan.

STEP 4
Top toast with salmon, radishes, chives, sesame seeds, and fresh dill if desired. Enjoy!

05/05/2023

Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts Recipe:
Ingredients
6 medium beets (1 1/2 pounds), trimmed

2 small garlic cloves, minced

1 small red chile, seeded and minced

1 cup plain Greek yogurt

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons pure maple syrup

1 tablespoon za’atar

Salt

1/4 cup roasted skinned hazelnuts, chopped

2 tablespoons goat cheese, crumbled

2 scallions, thinly sliced

Warm bread, for serving

Directions
Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.

05/04/2023

Ginger, Honey And Tamari Glazed Salmon Bowls Recipe:
Recipe
GINGER, HONEY AND TAMARI GLAZED SALMON
1 tablespoon Simply Organic Ground Ginger
1/ 4 teaspoon Simply Organic Five Spice Powder
1/ 4 teaspoon Simply Organic Crushed Red Pepper
Kosher salt and freshly ground black pepper, to taste
4 (6-ounce) center cut salmon fillets
1/ 4 cup soy sauce, (or tamari if you are gluten free)
1 tablespoon honey
1 tablespoon canola oil
1/ 2 tablespoon sesame oil
4 heads baby bok choy, halved, washed and dried
1/ 2 tablespoon raw cane sugar
1 avocado, shaved or sliced
Simply Organic Black Sesame Seeds, for garnish
Black Sesame Rice, for serving (recipe below)
watermelon radish, thinly sliced, for garnish
fresh red chili, thinly sliced, for garnish
purple radish, thinly sliced, for garnish
FOR THE SALMON AND BOK CHOY
METHOD
STEP 1
Combine ½ tablespoon of the ground ginger with five spice, red pepper flakes and a pinch of salt and pepper. Let salmon sit at room temperature for about 10 minutes.

STEP 2
Meanwhile bring the soy sauce and remaining ginger to a simmer in a small saucepan. Let cook at a rapid simmer for about 30 seconds then remove from heat, stir in honey and set aside.

STEP 3
Once the salmon has sat for 10 minutes, pat the fillets dry and season on both sides with spice mixture.

STEP 4
In a coated cast iron skillet, or heavy bottomed frying pan, add the oil and heat over medium high heat until shimmering. Add salmon (skin side up) and cook for about 4 minutes, or until salmon is golden brown and can easily move around the pan. Flip salmon and cook for another 3 minutes. Place cooked salmon on a large plate or platter and divide the glaze among the four filets. Tent loosely with foil while you cook the bok choy.

STEP 5
Sprinkle the bok choy with sugar and heat the sesame oil in the same skillet. Add half of the bok choy cut side down to the skillet and cook undisturbed for about 1 minute. Add 3 tablespoons of water and cover and cook until bok choy is bright green, about 3 minutes. Remove cooked bok choy choy from skillet and repeat with remaining vegetables.

STEP 6
To serve, fill 4 bowls with sesame rice and top with cooked salmon, bok choy and avocado.

BLACK SESAME RICE
1 cup white jasmine rice, rinsed
1 teaspoon salt
2 cups water
1 teaspoon toasted sesame oil
1 tablespoon Simply Organic Black Sesame Seeds
1 tablespoon sliced scallions
BLACK SESAME RICE
METHOD
STEP 1
Add rice, water and salt to a small saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook for about 15 minutes, or until all of the water has been absorbed. Remove from heat and let set for 5 minutes.

STEP 2
Fluff rice with a fork, then stir in sesame oil, sesame seeds and scallions.

05/03/2023

Salmon Bowl With Miso Tahini Sauce Recipe:
Recipe
FOR THE BOWLS
Greens of choice
Cooked rice of choice
2 cubed sweet potatoes, tossed in garlic powder and olive oil
1 head roasted broccoli
Cooked salmon
Chives, optional
FOR THE MISO TAHINI SAUCE
3 tablespoons smooth tahini
2 tablespoons rice vinegar
2 tablespoons white or yellow miso paste
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 clove grated garlic
Water to thin
METHOD
STEP 1
First make sure your rice is cooked and your veggies are roasted. Make the salmon by following the recipe and method in my previous reel.

STEP 2
In a bowl, whisk together all the ingredients for your miso-tahini sauce, slowly adding water bit by bit until you have a thick but pourable consistency.

STEP 3
Assemble the bowls by dressing your greens with a bit of the sauce, then adding your rice, roasted veggies and cooked salmon. Top with more sauce and herbs!

05/02/2023

Roasted Beet, Ruby Red Grapefruit, and Warm Honey Salad Recipe:
Ingredients
2 Ruby Red grapefruits
3 medium red beets
2 tablespoons extra-virgin olive oil
Kosher salt
Pepper
2 tablespoons honey
1 (1-inch) rosemary sprig
Flaky sea salt, for garnish

Directions
Using a sharp knife, cut the skin and bitter white pith from grapefruits. Working over a medium bowl, cut in between the membranes to release sections, and cut sections in half. Squeeze juice from membranes into bowl.

Preheat oven to 375°. On a large sheet of heavy-duty aluminum foil, rub beets with olive oil and season with salt. Wrap beets in aluminum foil and place on a baking sheet. Roast until tender, about 50 minutes. Unwrap beets and let cool slightly, then rub skins off with paper towels. Cut beets into 1/4-inch wedges. Add to bowl with grapefruit. Season with salt and pepper and toss well. Transfer to platter.

In a small saucepan, warm honey and rosemary sprig over moderately low heat. Remove sprig, and drizzle rosemary honey over salad. Garnish with flaky sea salt.

05/01/2023

Cajun Chicken Salad With A Simple Dressing Recipe:
Recipe
1 chicken breast, boneless skinless
1/ 2 teaspoon salt
1/ 2 teaspoon paprika
1/ 2 teaspoon garlic powder
1/ 8 teaspoon black pepper
1/ 8 teaspoon onion powder
1 pinch cayenne
1/ 4 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1 cup mustard greens, chopped
1 tomato, sliced
1/ 2 avocado, peeled and sliced
1 slice red onion
1 tablespoon mayonnaise
3 pinches cane sugar
METHOD
STEP 1
Mix salt, paprika, garlic powder, black pepper, onion powder, cayenne, dry thyme, and dry oregano. Sprinkle over chicken breast.

STEP 2
Sauté the chicken breast with 1 Tablespoon of extra virgin olive oil for 5-7 minutes on each side; or until cooked through.

STEP 3
On a serving plate arrange greens, tomato, avocado, and red onion.

STEP 4
Slice chicken breast and add to the greens.

STEP 5
Dressing: In a small bowl, whisk together 1 Tablespoon of mayonnaise, 3 pinches of sugar, and 1 teaspoon of apple cider vinegar.

STEP 6
Drizzle over salad.

04/30/2023

Asparagus & Avocado Salad

Ingredients:
1 avocado, removed from skin, cubed
4oz (125gr) cherry tomatoes, cut in half
8oz (250gr) asparagus, roll cut (see notes) into 1 1/2 (4cm) lengths
2 tbs fresh, snipped chives
1 tbs soy sauce
1 tbs balsamic vinegar
2 tbs olive oil

Directions:
Mix soy sauce, vinegar and oil in a medium bowl.
Blanch asparagus in boiling water for 2 minutes.
Refresh in cold water, pat dry and add to bowl with vinaigrette.
Add avocado, cherry tomatoes, and chives to asparagus.
Stir well to combine and serve.

04/29/2023

Vegetable Buddha Bowl Recipe:
Recipe
ROASTED VEGETABLES
4-6 cups chopped seasonal vegetables
1/ 2 head cauliflower cut into florets
medium diced zucchini
carrots
halved Brussel sprouts
butternut squash
radishes
asparagus
beets
2 cloves garlic, minced
3 tablespoons olive oil
2 teaspoons Fresh herbs: thyme, oregano, chopped (optional) or 1 tsp. dried Italian seasonings
1/ 2 teaspoon Celtic sea salt, truffle salt, or other favorite flavored sea salt
Fresh ground pepper to taste
METHOD
STEP 1
Pre-heat oven to 400 degrees. Toss cut vegetables in a bowl and mix with olive oil, garlic, fresh herbs and salt.

STEP 2
Line a large cookie sheet with parchment paper (not waxed paper). Spread vegetables evenly in a single layer. Use a second pan if necessary.

STEP 3
Place sheet in oven and turn down to 350 degrees. -Bake for 45 minutes to 1 hour or until fork tender and browned. Watch softer veggies and pull them out as they get done sooner.

FERMENTED UMIBOSHI RADISH AND RED ONIONS
1 bunch radishes
1/ 2 small red onion
1 small bottle Ume Plum vinegar
METHOD
STEP 1
Wash and slice the radishes. Thinly slice red onion. Pour contents of small bottle of Ume vinegar and let marinate over night or a few hours. Keep refrigerated for 2-4 weeks. Fermented vegetables are a garnish with meals for a natural probiotic.

GREEN GODDESS DF/GF
1 cup Garlic Aioli or Veganese original
1-2 tbs flax seed oil or 2 anchovy fillets
1/ 4 cup Heaping rough chopped parsley leaves and some stems
1/ 4 cup chives, chopped
1/ 4 cup spring green onions
1 heaping tablespoon tarragon leaves, rough chopped
1/ 2 teaspoon sea salt
2 tablespoons fresh lemon juice

04/28/2023

Chilled Beet and Green Apple Bisque Recipe:
Ingredients
1 1/2 pounds medium beets, peeled and cut into wedges

2 Granny Smith apples—peeled, cored and cut into wedges

2 tablespoons extra-virgin olive oil

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

2 cups chicken stock or low-sodium broth

1/4 cup apple juice

Salt

1/2 cup sour cream mixed with 1 tablespoon water

Shaved or julienned beets and small beet greens, for garnish

Directions
In a food processor fitted with the shredding disk or using a box grater, shred the beets and apples.

In a large saucepan, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the shredded beets and apples and cook, stirring occasionally, until just starting to soften, about 5 minutes. Add the stock and 3 1/2 cups of water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the beets are tender, 25 to 30 minutes.

In a blender, puree the soup with the apple juice until very smooth. Transfer to a bowl; refrig-erate until chilled, 45 minutes.

Stir tablespoons of water into the soup if it gets too thick, then season with salt. Ladle the soup into bowls and swirl in the sour cream. Garnish with shaved or julienned beets and beet greens and serve.

04/27/2023

Radicchio And Sweet Potato Bites Recipe:
Recipe
1 medium sweet potato
1/ 2 medium avocado
2 pieces pink radicchio
1 egg, at room temperature
2 teaspoons tahini
2 tablespoons chopped pistachios
Garlic Salt, to taste
Pepper, to taste
Chilli flakes, optional
METHOD
STEP 1
Preheat oven to 350F line a baking sheet with parchment paper. Wash and dry the radicchio and avocado. Slice the ends of the sweet potato off and cut into 1/2 inch thick slices. Arrange them on a baking sheet and bake for 15-20 minutes, (until tender).

STEP 2
Place the egg in a small saucepan with boiling water and set a timer to cook for 6-8 minutes on medium-high heat. Once cooked place the egg in a bowl of cold water. (This makes it easier to peel). Now take the two larger pieces of sweet potato and place on a serving plate.

STEP 3
Pit and peel the avocado half and thinly slice on a chopping board then place each half on a sweet potato toast. Peel and half the cooled egg. Place the radicchio on each piece of toast followed by the egg halves. Finally drizzle the toasts with tahini, sprinkle with pistachios, then season to taste. Enjoy!

Life Changing Tips

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