Mashed potatoes: quarter red potatoes and boil for 20 minutes on the stove or until a fork goes through easily, I prefer skin in
drain the water, place in a large mixing bowl, and continue to mash and stir in non-flavored almond milk, garlic, sea salt, and pepper until it reaches the desired consistency and taste.
Brussels- Use the exact same treatment as the roasted broccoli on be sure to chop off the ends and chop in half. Pro tip- if you place them flat side down, they become super tender on the inside with a crisp interior. If they are flat side up after cutting in half, they dry out. Preheat oven to 400- 425 Drizzle olive oil, sea salt, black pepper, garlic powder, and red paper flakes if desired. I like to do a second drizzle and seasoning after mixing. Lay Parchment paper over a baking sheet ( not wax, it will melt to your food and become a disaster, and not tin foil as that’s not good for your thyroid)
place Brussels on a pan covered in parchment paper and cook for 20-25 minutes.
Salmon- Place seasoned salmon- salt, pepper, garlic, red pepper flakes- skin side up in olive oil coated pan medium heat and cook 4 to 5 minutes on each side. Remove salmon from the pan and cover to keep warm, add in a few tablespoons of honey, coconut amigos, minced garlic, squirt some lemon in, and a few tablespoons of water to create the honey garlic sauce. Return salmon to the pan with the sauce, coat thoroughly, and plate. If you want to make it pretty you can add some parsley.
