I must confess something...
I HATE mustard!
Like I cannot even stand the smell of it haha So when KC Naturals came out with an imitation mustard for us AIP folk, I wasn't the least bit interested. But I realize that I am a rarity in my distain for mustard so I thought I would give it a shot for you guys! And man was I pleasantly surprised and knocked off my feet with how TASTY this stuff is! Not only did it make the perfect marinade for this salmon sheet pan meal but it was also delicious as a light dressing over the veggies. I can't say that it will quench your cravings for the real deal mustard but you definetely have to try this gem of a sauce out!
This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, lower carb, grain free, gluten free, dairy free, nut free, egg free, nightshade free, paleo, & primal!
$ What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This dish is rich in protein, which is grounding and protective. It also supports the root chakra.
Contains calcium, a key root chakra nutrient.
Contains root veggies, which help to provide grounding energy to support the root chakra.
This recipe is full of healthy fats and/or oils, which supports the sacral chakra.
Contains salmon which is super supportive for your sacral chakra as it is orange in color, combines water and fats in one supportive package that help the body vibrate the frequency of the sacral chakra.
Contains orange colored foods. Orange vibrates at about the same frequency as the sacral chakra. So, eating orange foods helps to maintain the proper root chakra frequency.
This recipe is high in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.
Contains leafy greens, which are especially supportive to the heart chakra as they contain life force, layers and depth.
Contains green colored foods, which support and balance the heart chakra.
This recipe contains dark blue and purple pigments, which balance the third eye chakra while also protecting from spiritual overuse or negativity.
$ A Short Note on Swaps or Ingredients:
*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *
Use the KC Naturals imitation mustard sauce if you're sensitive or avoiding nightshades or on the strict phase of the AIP. But if you're able to tolerate nightshades, you can make a real honey mustard sauce by combining the following until it is smooth and incorporated: ⅓ cup dijon mustard + 1 tbsp. honey + ½ tsp. garlic granules.
Feel free to use whatever color of carrot that you would like. The purple carrots are higher in antioxidants but, flavor wise, the colors are interchangeable.
$ Equipment Needed to Create this Recipe:
large sheet pan
large mixing bowl
a good knife
Honey “Mustard” Salmon & Veggie Sheet Pan Meal
(gluten free, nightshade free, & AIP/paleo)
Prep time: 5 minutes Cook time: 25-35 minutes Yield: 4
1 lb. salmon filet, skin on
1 bunch of kale, chopped or torn, stems removed
2 cups rainbow carrots, chopped into rounds
2 cups butternut squash, chopped into smaller cubes
1/3-½ cup KC Natural Imitation Mustard (see note above for a real mustard option)
1-3 tbsp. avocado oil
Garlic granules and sea salt, to taste
Preheat the oven to 400 ° F. and line a baking sheet with parchment paper.
In a large mixing bowl, toss the carrots and butternut squash in 1-2 tbsp. of avocado oil and then spread them onto the baking sheet. Sprinkle with sea salt and garlic granules. Roast in the oven for 10-15 minutes, or until the veggies are softening and starting to caramelize a bit.
Next, add the kale to the mixing bowl and tossing it in 1 tbsp. of avocado oil.
Then, take the baking sheet out of the oven and add the kale over the other veggies. Sprinkle with a bit of garlic granules and sea salt.
Next, add the salmon fillet (skin side down) on top of the kale and sprinkle with a bit of sea salt.
Then, brush the KC Naturals imitation mustard sauce on top of the salmon (you will have left over sauce, which you will use to brush more on every 5 minutes while it cooks).
Bake the veggies and salmon in the oven for 15-20 minutes, or until the salmon flakes easily with a fork, brushing more of the imitation mustard sauce on the salmon in 5-minute increments.
Remove from oven and portion the veggies and salmon into 4 servings.
Serving Size: 1 (based off of 4 servings total)
Fat: 10 g
Carbs: 26 g
Protein: 29 g
*All nutritional information are estimations and will vary.