Breakfast: “All You Knead is Love” Buttermilk Scones
When it comes to choosing between homemade or storebought, nothing tastes better than freshly baked scones you made in your own kitchen!
- 2 cups flour
- 2½ tsp baking powder
- ½ tsp salt
- 5 tbsp chilled butter, cut into small pieces
- ¾ cup fat-free buttermilk
- 3 tbsp honey
- Preheat oven to 400ºF.
- Combine flour, baking powder, and salt in a large bowl. Add butter and and cut using a pastry blender until it is fully incorporated. Place in the refrigerator to chill for 10 minutes.
- In a separate bowl, whisk together the buttermilk and honey until well blended. Combine the wet and dry ingredients, stirring just until it is fully incorporated.
- Place dough on a lightly floured surface and dust lightly with additional flour. Roll out until it is ½ inch thick and then fold it into thirds. Dust surface of dough lightly with flour again and re-roll until it is ½ inch thick. Lastly, fold into thirds again and roll out the dough until it is now ¾ inch thick.
- Cut biscuits using a ¾ inch biscuit cutter. Place biscuits onto a baking tray lined with parchment paper and bake for 12 minutes or until golden brown.
Lunch: “Heart-y Potato” Wedges (3-4 servings)
- 4 medium potatoes
- 1 tsp paprika
- ¼ tsp chili powder (optional)
- ¼ tsp garlic powder (optional)
- 3 tbsp olive oil
- green onions, sliced
- Preheat oven to 425°F (220°C).
- Wash and cut potatoes into wedges. Put in a large bowl.
- Sprinkle seasoning, salt and pepper (to taste), and oil on the potatoes. Toss gently to evenly coat.
- Place wedges on a greased baking tray.
- Bake for 25-30 minutes, until they’re golden brown.
- Sprinkle green onions to garnish.
Dinner: “Are You O-fish-ally Mine?” Salmon Fillet (2 servings)
*tip: Buy fish whole and cut it yourself at home or buy it frozen to reduce costs!
- 2 tbsp low-sodium soy sauce
- ½ tbsp olive oil
- 1 tsp ginger, finely minced
- 1 stalk spring onion, finely sliced
- 2 salmon fillets
- In a shallow bowl, mix together the soy sauce, olive oil, ginger, and spring onions.
- Lightly score each salmon fillet and coat evenly with the marinade. Cover and refrigerate or at least one hour. Set out in room temperature for 10-20 minutes before cooking.
- Heat a lightly oiled pan on medium-high to high heat. Place salmon fillets onto the pan, cooking 1-2 minutes on each side, turning until fully cooked.