Cucumber Wrapped Salmon Sushi Rolls

Cucumber Wrapped Sushi with Caulirice
You either love sushi or you hate it. Some people can’t handle raw fish. Some can’t take the helping of rice, veggies, and fish all at one. Well, these are cooked, light and palatable so that even the pickiest of eaters will be lunging for the chop sticks. 

peeled cucumber
Ingredients: .67 ounces of salmon (makes about 10 rolls), 1 cucumber, quarter chopped onion, bunch of grated carrots, whole avocado, grated ginger, soy sauce 

Rolls: Cut edges off cucumber. Peel layers of cucumber. Each roll should be about 2-3 “sheets”. For a thicker product, make sure to apply pressure on peeler. 

Baked Salmon
Salmon: Season with garlic powder, onion powder, sesame oil, pepper, and salt. Bake at 350 for 30 mins. 

Sushi roll
To form rolls, layer veggies and salmon. Roll forward. If cucumbers unravel, use avocado as adhesive.

Cucumber Sushi Rolls
We have paired it with leftover caulirice, but it will also go well over greens. For moisture, add a dash of soy sauce. The rolls are refreshing and filling. And they will keep you from throwing a dish at the wall out of frustration from keeping a stagnant diet. And who wouldn’t want to prevent that? 😛

Clean Baking: Carrot Cake Muffins

carrotcake

Happy Easter! Easter has to be one of the top, if not the most, sugar saturated holidays. Peeps, Cadbury Eggs, Reese’s…the list of the artificially sweetened treats goes on and on. It seems like it’s unavoidable. But, there are ways to indulge in a healthy way. That’s where these little delights come in. 

Yields: 12 muffins

Tools Needed: 6 cup muffin tin, Food Processor or mixer

Ingredients: 2 cups Whole Wheat Flour, 1/2 cup Coconut Oil, 2 cups Organic Sugar, 1 Egg, 2 Large Carrots, 1 teaspoon Baking Powder, 3 teaspoons of Cinnamon, 1 teaspoon Nutmeg, 1 teaspoon Ginger, 1 teaspoon Salt, 1/4 cup of Almond Milk

Batter: Mix together dry ingredients. Cut carrots in 1 inch segments. Boil until soft (about 20 minutes). After giving the carrots a few minutes to cool, place them in processor with oil and almond milk until smooth. Add carrot/oil with dry ingredient mixture and mix in egg until no lumps remain.

Bake: Spoon mixture into tins. Do NOT exceed the levels of each tin. The muffins will, of course, rise. Bake for about 30 minutes at 360°. Let cool for 10 minutes.

These muffins are flavorful, filling, and anything but dry. Not only do they make a great desert, but also a quick go-to for breakfast during a busy week.