Holiday Dinner

I love hosting, and I love cooking I always did, but due to my tight schedule, I don’t always have to do as regularly!

But when I do I enjoy every minute of it, so last night I hosted 30 people and experimented with some new and amazing new recipes!! 1

Here are my favorites ones: 

Grilled salmon with Dijon mustard and maple syrup: 

  • 2 pounds of fresh wild-caught salmon
  • 4 tbsp of Dijon mustard
  • 1 tbsp of maple syrup
  • 1/2 tsp of sea salt
  • 1 tbsp of olive oil


  • Preheat the oven to 500 c, place the salmon on a big baking tray.
  • Mix all the ingredients well and place on top of the salmon evenly, bake the salmon at high temperature for 10-12 minutes, then broil oy for three more minutes to give it a nice crusty look and taste.

Spelled rolls filled with onions and mushrooms:








Ingredients :

  • 1 cup of spelt flour  ( I used this one spelt flour
  • 1 /4 cup of olive or avocado oil 
  • 3/4 cup of hot boiling water 
  • 1 tsp of baking powder 
  • 1/2 tsp of salt 
  • 1 tsp of rice vinegar 
  • 1/2 tsp of black paper 
  • 1 tsp of paprika 
  • for the filling 
  • One large chopped onion 
  • 1 cup of chopped button mushrooms 
  • 1 tsp of oil
  • 1/2 tsp of salt 

Directions :

For the dough :

  • Mix the boiling water with the oil and spices and slowly add the flour and baking powder, mix well, and set an aside for 15 minutes.

For the filling:

  • On a pan saute, the onion and mushrooms for add the salt and cook for 4-5 minutes and set aside.

Form the rolls:

  •  Divide the dough to small little balls ( 16-18) Form them by dropping rounded tablespoonfuls and place one tbsp of the mushroom onion mixture, fold them into a round shape and set aside.
  • Once you have completed forming the rolls, place them on a tray with a baking sheet, spray some oil, and, if you can, sprinkle some seeds of choice on top. 
  • Bake for 20 minutes (375 c) 

Mushroom Onion Quiche 


  • For the Gluten-Free Crust
  • 1.5 cups of almond flour
  • 1/3 cup of olive oil / raw tahini paste
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1/2 tsp of black pepper
  • 1 tsp of dried oregano

For the Filling

  • 1 cup chopped white mushrooms
  • Two small onions, finely chopped
  • Three cloves garlic, finely chopped
  • ½ tsp fine grain sea salt
  • Three eggs
  • 1/2 cup lite canned coconut milk
  • 2 Tbsp nutritional yeast – optional***


  • Preheat your oven to 375F.
  • Grease a large 10″ pie plate with oil and set aside
  • In a large bowl, combine all of the crust ingredients
  • Press the dough ball into the pie dish, creating an even layer and making sure the crust goes up about 1/2 inch onto the sides of the bowl
  • Place in the oven and bake for 20 minutes, then remove and set aside
  • While the crust is baking, make your filling
  • Preheat a small saute pan on medium heat
  • Add the oil and mushrooms and season with salt
  • Sauté the onions for about 5 minutes, then add the when the mushrooms are just nearly done and allow to wilt. Set aside.
  • In a medium-sized bowl, whisk together the eggs, coconut milk milk, salt, pepper and mushrooms and onions
  • Pour the filling into the crust and bake for another 30 minutes, or until golden brown
  • Let the quiche sit for about 5 minutes before cutting and serving

Makes: 10 servings



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