|Brown Sugar + Coconut Salmon Bake|
Preheat oven to 350 degrees. Season salmon fillets with minced garlic & sea salt. In a small bowl, mix together Liquid Aminos, brown sugar & coconut oil until brown sugar is dissolved. Place the seasoned salmon fillets in an ovenproof baking dish or in tinfoil on a baking sheet and pour the brown sugar-coconut mixture over the salmon. Squeeze half a lemon over the salmon and bake for about 10-20 minutes, depending on thickness of filet. Salmon will flake easily with a fork when it is cooked properly. Serve with lemon slices for garnish.
|Maple Almond Butter|
Put the almonds in a food processor or Vitamix and process for about 1 minute. Add the oil, 1/4 tsp of salt, and the cinnamon. Continue to process for another 8-10 minutes, scraping down the sides of the processor as needed. You will see a change in consistency from crumbs, to big clumps, to a large ball. Finally, as the oil is released from the almonds, the mixture will smooth itself out. If you want it even smoother, add a bit more oil. When it is as smooth as you like it, stir in the maple syrup, add more salt to taste, and transfer to a glass jar with a lid. If covered, it will last in the fridge for up to 6 weeks.
Puree ingredients in a blender until smooth! Enjoy immediately with a straw. So simple, as you can see, this makes for a simple snack or quick breakfast.