Students use healthy recipes

Kyla Barnett, Features Editor

Junior Zach paquette– gluten-free and keto

Lemon garlic baked salmon and asparagus courtesy of– serves 6

4-6 salmon fillets, skin removed

2 tbsp. minced garlic

2 tbsp. chopped parsley

⅓ cup lemon juice

1 tsp. kosher salt

½ tsp. black pepper

Olive oil spray

4 bunches asparagus, woody ends removed

1 lemon for garnish


Preheat oven broiler (or grill) to high heat. Line a baking sheet with aluminum foil. Arrange the oven shelf to the second top shelf (about 8-inches from the heat element).

Place the salmon on a large baking tray. Rub each fillet evenly with the garlic and parsley to evenly coat; pour over the lemon juice. Spray with a light coating of olive oil spray and season with salt and pepper. Arrange the asparagus and greens around the salmon in a single layer, and place the lemon slices over the top.

Broil (or grill) for 8-10 minutes, or until salmon is cooked through to your liking (we find 8 minutes is perfect if the oven is hot).

Serve with the asparagus and beans/peas. 



Sophomore Max Bowyer– pescetarian 

Peanut butter muesli – serves 3-4

1 ⅓ cups rolled oats

3 tbsp. flaxseed meal

2 tbsp. vegan margarine 

3 tbsp. chunky peanut butter

2 tbsp. light agave nectar

½ tsp. vanilla extract

Soy milk or soy yogurt and blueberries, to serve


Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper.

Mix together oats and flaxseed meal in a large bowl.

Warm the margarine, peanut butter and agave nectar together, either in a small saucepan over low heat or in a heatproof bowl in the microwave until the margarine melts. Add the vanilla extract and mix together thoroughly.

Stir the liquid mixture into the oats and flaxseed meal in the bowl and stir well to combine.

Spread the oat mixture onto the prepared baking sheet and bake for 20 minutes or until dry and golden. Remove from the oven and let the mixture cool completely. Crumble up the muesli and store in an airtight container or serve immediately with soy milk or yogurt and fresh blueberries.


Senior Matthew Pickering– vegan

Tofu in a cashew ginger sauce- serves 4-5

⅓ cup unsalted cashew, almond or peanut butter

½-1 tablespoon ginger, peeled and chopped 

1 clove garlic, chopped or sliced

3 tbsp. tamari or coconut aminos

3 tbsp. apple cider vinegar or coconut vinegar

2 tbsp. maple syrup

¾ cup water

1 12 oz. package firm or extra-firm tofu


Preheat oven to 375 degrees fahrenheit

Using a blender, combine the nut butter, ginger, garlic, vinegar and maple syrup and puree. And the water and puree again until smooth.

Pour a little of the mixture into an 8” x 12” baking dish to cover the bottom.

Slice the tofu into ¼”-½” thick squares. Lay on the bottom of the baking dish and pour in the remaining sauce to cover evenly.

Cover with aluminum foil and bake for 15-17 minutes. Remove the foil and stir. Continue baking for 4-7 minutes until the sauce has thickened. Do not overbake. 

Serve over brown basmati rice, quinoa or stir-fried greens.