Transform your child's world with "The Crinch's Magical Garden Book"! This enchanting story, beautifully illustrated by Marcella Gucci, takes young readers on a whimsical journey where the Crinch teaches the joys of gardening and the wonders of nature. Perfect for family bonding, get your copy today!
Transform your child's world with "The Crinch's Magical Garden Book"! This enchanting story, beautifully illustrated by Marcella Gucci, takes young readers on a whimsical journey where the Crinch teaches the joys of gardening and the wonders of nature. Perfect for family bonding, get your copy today!
This easy one pan meal is the perfect weeknight dinner solution — it’s healthy, filling, and delicious. All you need is a bowl, a cookie sheet, and a little time and you’ll have a satisfying dinner your family will LOVE… with almost no cleanup, too.
1-pan wild-caught salmon, roasted veggies, and sweet potatoes
Ingredients (serves 2):
2 4-oz fillets wild caught salmon, bones and skin removed
1 cup broccoli florets
1 cup cauliflower florets
1 cup asparagus, cut into bite sized pieces
1 red onion, thinly sliced
1 medium sweet potato, diced
¼ cup coconut aminos
¼ cup balsamic vinegar
¼ cup toasted sesame oil
2 cloves garlic, crushed
1 tbsp minced ginger
Instructions:
Preheat oven to 375
In a large bowl, whisk together the coconut aminos, balsamic vinegar, sesame oil, garlic, and ginger. Set ¼ of the mixture aside.
Toss remaining mixture with the vegetables and sweet potatoes, and spread vegetables on a sheet tray in an even layer.
Place salmon on top, and pour remaining marinade over the salmon.
Bake for 25-30 minutes, until sweet potatoes are tender and salmon is cooked through.
Serve warm or room temperature
