Baker-turned-health advocate Catherine Ruehle releases digital wellness guide

Posted Friday, Jun. 20, 2014  comments  Print Reprints

Roasted salmon with creamy dill sauce

Serves 2

2 salmon fillets

1 tablespoon coconut oil

Salt and pepper

Creamy dill sauce (recipe follows)

1. Preheat oven to broil. Place rack on top notches, close to the broiler element.

2. Place salmon fillets in a glass or ceramic baking dish. Spread coconut oil over top of salmon. Sprinkle a little salt and pepper over each fillet.

3. Broil until flesh is opaque and flakes easily when tested with a fork and the top has formed a nice light crust, about 15 minutes depending on the thickness of the fish. (If top crusts before the fish is cooked all the way through, cover the pan with aluminum foil to continue cooking.) Serve with creamy dill sauce.

Creamy dill sauce

Makes 1 cup

1 cup canned coconut milk (shake can before opening)

1-3 teaspoons whole-grain mustard, to taste

1/4 cup fresh dill, chopped

Salt and pepper to taste

Combine ingredients with a whisk and keep chilled until ready to serve with salmon.

Nutritional analysis per serving: xxx



Arugula salad with pears and walnuts

Serves 1-2

2 large handfuls arugula

2 large romaine leaves, torn into pieces

1/2 fresh pear, sliced and unpeeled

1/4 cup chopped walnuts

Pomegranate seeds for garnish (optional)

Balsamic vinaigrette dressing (recipe follows)

Combine salad ingredients in serving bowl, drizzle a small amount of dressing over top and toss all together.

Balsamic vinaigrette dressing

Makes about 1 1/2 cups

1 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon whole-grain mustard

1 tablespoon Dijon mustard

1/2 small shallot, finely chopped

Sea salt and pepper to taste

Combine all ingredients in a small bowl and whisk until smooth. Taste and adjust seasoning if necessary.

Nutritional analysis per serving: xxx



Have more to add? News tip? Tell us

Successful Fort Worth chef and bakery owner Catherine Ruehle says she’s asked every day how she was able to recover from rheumatoid arthritis without succumbing to toxic medications.

Now she’s aiming to help fellow sufferers put a stop to their pain the same way she did through her new digital book, Put Out the Fire! Diet & Wellness Guide, now available for $24 at The book outlines an eight-week program that will help identify and eliminate foods that trigger symptoms and offers more than 40 healthy recipes.

“It’s the cornerstone of a bigger project I’m working on,” says Ruehle, who received nutritional training from the Institute for Integrative Nutrition and owns a holistic health consulting business called A Well-Nourished Life. “A live eight-week online program with members-only community support, weekly videos, live webinars and cooking demos. I feel this is my mission; my way to make something good out of my health crisis.”

Ruehle is also preparing for the debut of her first cookbook, Let Us All Eat Cake: Gluten-Free Recipes for Everyone’s Favorite Cakes (Ten Speed Press, $24.99), on sale in September and available for pre-order now on

Here are two recipes from Ruehle’s new healthy-eating regimen.

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