Herb-Rubbed Salmon with Savory Oat Groats & Kale (gf)

My next stop on the one-way kale train I’ve been lately on was a tasty and versatile savory grain recipe. It was a win-win because of the kale and because I heart savory cooked grains. We were given a generous amount of groats from my husband’w coworker, who bought them by mistake. After Dave made them for breakfast several times with milk, cinnamon, and berries, I thought to myself “self, I bet we could get rid of these more quickly if I paired them with dinner.” And guess what? Well, there were still a LOT of groats left and we’re not quite through them and there are only two of us for Pete’s sake, but the new dish helped us slog through.

salmon and groats

I served this with salmon rubbed with my favorite herb rub and cooked in cast-iron. The fish can be grilled or broiled, so cook it however you’d like. The rub takes well to each of those cooking methods. If you don’t have kind coworkers to bless you with a windfall of oat groats, you can find them in the dry goods sections of health food stores or in larger grocery stores. You can usually buy them loose. Also, the groat recipe is vegan!

Adapted from Martha Stewart

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 2 leeks, sliced into matchsticks and rinsed well in a colander
  • 6 garlic cloves, minced
  • 1 large carrot, diced
  • 1 cup oat groats
  • 1 cup vegetable stock
  • 1 cup water
  • 1/2 tsp Kosher salt
  • 1 large bunch kale, deveined and chopped into ribbons
  • cracked black pepper
  • a pinch of crushed red pepper flakes
  • lemon wedges, for serving (optional)


Heat 1 tbsp of the olive oil over medium heat. Add the onion, the leek matchsticks, and 3 cloves of garlic and cook, stirring frequently, until the onion is translucent. Stir in the carrot and the groats, and cook for 1 minute more. Add the stock, water, and salt and bring to a boil; when boiling, reduce heat and cover, cooking for 25-30 minutes.



Meanwhile, heat the remaining tablespoon olive oil over medium in a deep saucepan. Add the kale and garlic and saute about 3-4 minutes, until the kale has wilted. When the groats have cooked their 25-30 minutes, stir in the kale and garlic, cracked black pepper to taste, and the crushed red pepper. Voila! All done! I like to serve this dish with lemon wedges on the side.




Adapted from Better Homes & Gardens

  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 2 tsp dried minced onion
  • 2 tsp dried minced garlic or 1 tsp garlic powder
  • 1 tsp Kosher salt
  • 3/4 tsp cracked black pepper
  • 1 1/2 tbsp brown sugar
  • salmon fillets, 1-inch thick, skin on
  • olive oil


Okay, now for the fish! Heat your skillet over medium and add a teaspoon of olive oil. Add all rub ingredients in a food processor and blend well. This makes enough rub for a few go-rounds, so save what you don’t use in the fridge. You’ll be glad you did, this is good stuff right here.


Rub the salmon on both sides with olive oil. Take 1-2 tsp seasoning per filet and rub that onto the salmon flesh. Place the fillets in your skillet, skin side down, and cook 3-4 minutes, until about halfway done (you’ll see the color changing from dark pink to light). Flip over and cook an additional 3 minutes, or until the fish is cooked through and flaky. If you’re grilling or broiling, prep the same way but don’t flip. This rub is so flavorful, surprisingly so. It’s almost the only way i make salmon at home- I hope you like it! What rubs do you use on fish? Let me know what you think in the comments below.

kale. it's so hot right now.

kale. it’s so hot right now.

Paleo Lemon Bars… sugar & gluten-free lemony goodness! (gf)

Hey, all! We’ve been cooking a TON over the past few months, and I have been horrible and terrible and not posted ANY of it! So, so bad and so selfishly full of good food, I am. I managed to snap a few pics of these amazing paleo lemon bars we made this weekend (actually, Dave did the work on these, I was just the happy chow hound), so here we go…

looks like a lemon bar... tastes like a lemon bar...

looks like a lemon bar… tastes like a lemon bar…

We don’t follow a paleo diet but we do enjoy sweets and I try to avoid gluten. These lemon bars seemed like a good compromise, and they turned out really well! I was surprised at how well they set up in the oven, and how tasty the crust was. The recipe also calls for 11 (eleven!?!*) eggs, so if you need another rationalizing point before you make a pan, they’re high-protein. A bit of honey replaces the traditional white sugar in the filling and crust, and coconut flour, almond meal, and coconut oil replace the flour.

DISCLAIMER: eat and store this dessert at room temperature. I refrigerated a single portion to bring with me to work today, and the texture was mushy. Eat. And store. At room temp. That is all.

Happy baking, and let me know what you think!


Adapted from The Primal Home


  • 1 cup almond meal: just grind up a cup of almonds in a blender until they form a flour
  • 1 cup coconut flour (we used Bob’s Red Mill, available at most grocery stores- check the gluten-free and baking sections)
  • 1/2  tsp freshly grated nutmeg or 1 tsp dried
  • 1 tbsp honey + 1/2 cup honey– try raw honey. In addition to the health benefits raw honey provides, it’s easy to find; Archer Farms has a wildflower version that’s easy to pour and available at Target, and Whole Foods offers at least 3 kinds.
  • 3 eggs + 8 eggs
  • 1/3 cup coconut oil, melted
  • 1/3 cup coconut milk
  • juice from 6 lemons, strained for seeds
  • 1 tsp vanilla extract
  • 1/2 cup or more unsweetened shredded coconut to top


This is a mix and dump recipe- first, the crust ingredients, then the filling. So simple. Preheat your oven to 350 and grease an 11×7 inch cake or baking pan with coconut oil. We used a slightly smaller Corningware dish and the recipe turned out just fine.

CRUST: In a large bowl, mix the almond meal, coconut flour, nutmeg, 1 tbsp honey, 3 eggs, coconut oil, and coconut milk. Combine completely and press into the bottom of the pan:

follow the fork marks

follow the fork marks

FILLING: then, in another large bowl (or the same one, cleaned out, if you’re dish-saving freaks like we are), combine the lemon juice, remaining 8 eggs, vanilla, and 1/2 cup honey. Whisk of this together well and pour over the crust, like so:

filling poured over the crust

filling poured over the crust

Then toss into the oven and bake for 30-35 minutes until a toothpick inserted in the center of the bars comes out clean, and the topping is firm and fully cooked. Top with the shredded coconut, let cool, and serve, relatively guilt-free!

all done, cooling and topped with coconut!

all done, cooling and topped with coconut!