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Soul Sunday’s Low Carb Gluten-free Edition

Today we keep it light but savory. Although everybody’s always talking about getting “summer time fine”, you have to be “Fall fresh” as well.  Layering helps camouflage flaws–but who wants “muffin top” EVER! image

 

MAPLE SALMON

1lb salmon fillet

Maple liquid smoke flavor

Maple syrup

Salt & Pepper

 

Coat salmon evenly with liquid smoke flavor. Lightly pour maple syrup on fillets. Season salmon generously with salt & pepper.  Marinate for 20mins.    Reserve left over marinade (you will use it later in the cooking process).

Broil salmon to your personal preference. After turning salmon, drizzle leftover marinade over salmon and continue to cook to your desired preference.

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CHARRED LEMON PEPPER BRUSSEL SPROUTS

 

12oz Brussel sprouts washed and split in half

Lemon pepper seasoning

3 tablespoons extra virgin olive oil (EVOO)

2 tablespoons unsalted butter melted

2 cloves garlic minced

1 teaspoon ginger minced

1 half lemon juiced

 

Preheat oven to 450.  In an oven safe dish (if you don’t have one use a skillet it works perfectly. I actually prefer this method, and use it when preparing this dish) mix all ingredients together except butter and lemon juice.  Butter will be added later.

Cook sprouts for about 7mins (depending on your oven). Turn only after they have browned and have a little char. After turning drizzle melted butter and lemon juice over sprouts. Make sure they are coated evenly with butter and lemon juice. Continue cooking (about another 7mins) or until browned on the other side.

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Enjoy! Xoxoxo

 

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