This Week in City Mom’s Kitchen – Maple Orange Wild Salmon
This week in City Mom’s Kitchen we are working with the wonderful (as you can see onscreen) Dr. Andrea Clarke, ND.
Dr. Andrea is a Naturopathic Doctor at Rebirth Wellness Centre. Today she shares two delicious recipes (salmon & quinoa) that are jam-packed with nutrients for the expectant and breast-feeding mama. Heck, even if you’re not creating another human life you’ll benefit from this dish as well.
THE DISH ON SALMON
Salmon is full or protein and the healthy fats, omega-3-fatty acids (sometimes referred to as EPA and DHA). It`s wonderful for pregnant mamas because this DHA is like superfood for baby’s brain development, it is also wonderful for breastfeeding moms as the DHA is transferred to baby through breast milk.
If you are concerned about the mercury levels in salmon while pregnant visit the Toronto Public Health website to feel confident about your healthy fish choices during pregnancy.
MAPLE ORANGE WILD SALMON
Preparation time: 7 minutes
Cooking time: 10 minutes
This recipe works best if the fish is allowed to marinate overnight.
Preheat oven to 325 F
- 1/4 cup Pure Maple syrup
- 1/2 cup Freshly squeezed orange juice
- 2 tsp Olive oil
- 1/2 tsp Orange zest
- 2 Wild salmon fillets
- In a small bowl combine maple syrup, orange juice, olive oil and orange zest
- Place salmon fillets in an airtight container, pour marinade over fillets and marinate overnight in the fridge
- Bake at 325 F uncovered for 10 minutes
CRAZY FOR QUINOA
Quinoa pronounced (keen-wa), is a lovely alternative to white rice. Both quinoa and brown rice are less processed and have more protein than white rice.
Today on City Mom Dr. Andrea prepares it with vegetable broth and zucchini but she also makes it for breakfast with bananas, strawberries, almond milk and cinnamon. You can swap the zucchini for other vegetables too like carrot, red pepper etc.
Quinoa is great for pregnant and breastfeeding moms who are trying to keep their protein levels up. A non pregnant female requires approx 46 grams of protein daily but during pregnancy and lactation the requirement increases to 70 to 80 grams of protein daily.
Preparation time 3 minutes
Cooking time 15 minutes
1 cup Quinoa
2 cups Vegetable stock
*Can substitute carrot, sweet potato, bell peppers or green onion instead of zucchini
- Place quinoa and stock into a sauce pan and bring to a boil
- Reduce temperature to low, add zucchini, stir and cover for 15 minutes
- Fluff with a fork and serve
CONNECT WITH DR. ANDREA