When The Foodie Physician talks, I listen! And, her new cookbook ‘Natural Pregnancy Cookbook’ is packed with fabulous doable boholicious recipes that I couldn’t wait to dig into when I got my cookbook. Now, there’s a misnomer about the title…believe me, you don’t have to be pregnant to benefit from this cookbook…the recipes are just flat out, down and easy nutritions and delicious for anyone~young, old or in between! And, being a salmon lover, I chose to make the quick & easy miso-glazed salmon. Believe me, it is quick. It is easy. It is outrageously boholicious!
There are so many things I’m impressed and enamoured with about this cookbook, and knowing Dr. Sonali, I am grateful for her hours and hours of research and creative food artistry in putting this book all together. Part 1 is like a mini ‘encyclopaedia’ for healthy nutrition and pregnancy. She talks about eating for two, planning your healthy meals, morning sickness, cravings, side effects of pregnancy and then she dives into the recipes~over 125 of them divided into what you’d expect and need: breakfast, beverages, soups, sides, and even desserts! Then in the end, Dr. Sonali even gives you quick and trusted resources to use for pregnancy as well as knowing your BMI and a dietary reference intake chart. I mean how I wish I’d had this cookbook with my four pregnancies.
- Preheat oven broiler
- 3 (5 to 7-ounce) wild salmon fillets
- 2 Tbl. white (shiro) miso paste
- 1 Tbl. light soy sauce
- 4 Tbl. honey
- Put the salmon fillets in a shallow baking dish coated with cooking spray. Mix the miso paste, soy sauce and honey together in a small bowl.
- Spoon about half of the glaze evenly over the fillets. Put under the broiler (about 12-15" from the heat). (Note: I covered loosely with foil to prevent any scorching.)
- Cook for about 7 minutes then spoon the remaining glaze on the fillets, remove the foil and cook another 3-4 minutes.