Pepita Avocado-Lime Sauce

It was several years ago when I found myself first enjoying a fully raw, plant-based meal at Café Gratitude in San Francisco, a plant-based restaurant specializing in gourmet cuisines that later closed in 2011. You can still find CG all over Southern California or in your home through their cookbook, I Am Grateful: Recipes and Lifestyle of Cafe Gratitude.

I remember taking the first bite of a Sundried Tomato Pizza with an olive tapenade and cashew cream sauce. I was blown away at the flavors and how satisfying this all plant-based meal was. And, so began my love affair with this soul-satisfying lifestyle. Yes, of course, I had eaten vegetables in my life – but not like this. This was on another level. The warmth of a bite of flavor-packed forkfuls, layered with a comforting richness, did it for me. This Pepita Avocado-Lime Sauce salad dressing sauce is incredible and takes me back to that first experience.

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Pepita Avocado-Lime Sauce

(Gluten-Free, Vegan, Paleo, Keto)

What You'll Need

1/2 medium avocado
2 cloves of garlic
2 1/2 tbsp apple cider vinegar
1/2 cup olive oil*
1/4 cup pepitas pumpkin seeds (I used this brand)
1 tsp cumin
1 lime, peeled and diced
1/2 cup chopped fresh cilantro
3/4 cup water
1 tsp White Truffled Sea Salt (I used this brand)**

What You'll Need To Know

Place all ingredients into a food processor or high-speed blender, and pulse until smooth (about 30-45 seconds).

This dressing will be thick and can be used as a dip. Add more water for a runnier consistency (another 1/4 cup).

Keep in an airtight container for at least a week, but 3 to 4 days is best.

* I recommend using California olive oil for it's bright and green with a rich, buttery mouthfeel.

** Optional. You can also use plan sea salt. 

Poke Bowls

 ....About the other night. This happened. The start of something beautiful... poke bowls!


If there is one thing I love and can eat in repeat, it’s poke bowls. And as much as I love Quickfish, my local poke spot, I needed a way to fuel my obsession without breaking the bank.

They are pretty darn easy to make one yourself at home. No matter the style of poke bowl you’re aiming for, they all follow the same basic steps. So let me break it down for you:



1. The Base

Start by choosing a base for your bowl. Traditionally this is a layer of rice. However, you may choose soba noodles or leafy greens if you prefer. Japanese sushi rice is the best option for rice regarding quality. However, you may opt for coconut jasmine rice, medicine rice, a brown rice, or cauli-rice as a substitute.

2. Protein

Next comes the meat, which should be cut lengthwise working against the grain into 1/2" strips. Then cut across the strips into 1/2" cubes. Usually, the meat will be ahi tuna, fluke, hamachi, salmon or shrimp. For vegetarian poke bowls, tofu is the most popular choice.

3. Sauce

If you’re using a fattier and firmer fish, the dressing can be packed full of rich flavor. For more delicate fish, opt for dressing the fish more simply. Ponzu, shoyu (soy sauce), yuzu, coconut aminos, gochujang and spicy black bean paste, all work well as a starting base to which you can add your unique flavor combinations.

4. The Rest

Creating a good blend of texture, depth and balance means adding a few extra ingredients to the bowl. This can be anything from fresh fruits and vegetables like avocado, shiitake mushrooms, radish and bean sprouts, nuts, seeds or spices. 

Raw Neapolitan Cheesecake

Happy Valentine’s Day, friends! I'll be honest, I don’t buy into the Valentine’s Day hype. Today is really just another excuse to eat copious amounts of chocolate, candy hearts and sweet pink treats like this Raw Neapolitan Cheesecake from my friend Leah Boston, aka @fitgirltreats!  

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Raw Neapolitan Cheesecake

(Gluten-free, Plant-Based, Paleo, Vegan)

What You'll Need

 1/2 cups Purely Elizabeth blueberry hemp granola
1/4 cups raw cacao, 1/4C maple syrup, 1tbsp cashew milk.
1 1/2 cups soaked cashews
1/2 cups natural coconut yogurt
1/4 cups lemon juice
2 tbsp coconut cream
1/3 cups maple syrup, 1 tbsp vanilla powder
1/2 tsp cinnamon
1/4 tsp salt
3/4 cups filtered water. 
1 tsp pitaya powder (dragon fruit)
2 tbsp rose petals

What You'll Need To Know

1 1/2 cups blueberry hemp granola, 1/4 cups raw cacao, 1/4 cups maple syrup, 1tbsp cashew milk. Blend until a sticky dough forms. 

If batter is too dry add a little more syrup. Press tbsp size amounts of crust into a lined cupcake sheet. You’ll get about 9c and set aside.

1 1/2 cups soaked cashews, 1/2 cups natural coconut yogurt, 1/4 cups lemon juice, 2 tbsp coconut cream, 1/3 cups maple syrup, 1tbsp vanilla powder, 1/2 tsp cinnamon, 1/4 tsp salt, 3/4 cups filtered water. Blend for at least ten minutes until batter is super smooth. 

Pour half of your batter into a bowl and set aside. 

Add 1 tsp pitaya powder (dragon fruit), 2tbsp rose petals and blend again until well combined. 

Fill the cupcake holders halfway with your vanilla filling and the top off with pink filling. About 1/8 cups of each color. Allow setting in freezer for at least 2 hours before serving and enjoy.

Valerie Fidan

Valerie is a San Francisco native who gave up the comforts of home to travel the world continuously. Now based in Portland, OR, Valerie is a Social Media Marketing Consultant, helping solo entrepreneurs and small business owners DIY their social media by teaching them the in’s and out’s of SMM. She enjoys health hacking recipes, a good cocktail, yoga, hikes, live shows, puns & dad jokes.

Citrus Salmon Avocado Bun Burger

Let’s talk about these Citrus Salmon Avocado Bun Burger because you need it in your life. This recipe is super easy and a great light, week night meal. 

It really is an ode to Macha Cafe in Milan. During my recent trip to Milan, I swear, I ate here every single day while I was in Milan. Every single day! The simplicity of these nourishing dishes, is something I wrote home about by the way of Instagram. I still day dream of the amazing meals I had at Macha. 


Salmon Avocado Bun Burger

(Gluten-Free, Paleo, Whole30)

What You'll Need 

1 Avocado, peeled, pitted, halved
1/2 cup baby spinach
3oz smoked salmon
1 tbsp dill, chopped
1/2 tbsp coconut aminos
Juice from 1/2 lemon
Sea salt (coarse or finishing salt flakes)
Ground Black pepper
Sesame seeds


On a small bowl mix together lemon, dill, spinach, sea salt, pepper and toss in salmon. Set aside.

Carefully remove the skins from the avocado halves. Slice off a small portion from the bottom of one of the halves so that they lie flat. This will be the bottom "bun" and place on a flat plate.

Top with salmon and spinach. Place the remaining avocado "buns" on top and sprinkle with sesame seeds and sea salt flakes.

Recipe makes 1 serving.


Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

So you want to eat clean, but you don’t want to feel bored. This  Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts is so good! It was inspired by Roots Whole Body in Portland, OR. They have a similar salad that will leave you thinking about for days. 

This salad is so easy to make. You can enjoy this as a main or pair it with grilled salmon. If you find yourself with extra zucchini, this recipe is a soul-satisfying and delicious option. 

Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

Shaved Zucchini Salad with Plant-Based Cheese and Pine Nuts

(Gluten-Free, Plant-Based, Paleo, Whole30)

What You'll Need

1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
8 mint leaves, finely chopped
2 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh dill
2 purple bell peppers*
1/4 cup pine nuts, toasted + 1/8 cup
1 cup cherry tomatoes, cut in halves
5 cups baby spinach
Kite Hill Plant-Based Cheese**



* If you can't find them, you can use Anaheim peppers that offer a similar taste

** if plant-based cheese isn't your thing swap it out for goat cheese

What You'll Need To Know

In a bowl whisk oil, lemon juice, 1 teaspoon coarse sea salt, 1/2 teaspoon black pepper, mint leaves, and garlic to blend. Set dressing aside.

Using a V-slicer or mandoline slicer, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. 

Add dill, purple bell peppers, tomatoes, spinach, and pine nuts, then dressing; toss to coat together. 

Season to taste with salt and pepper. 

Add 1 tbsp of Kite Hill plant-based cheese (or cheese of choice) to each plate. 

Add salad, and add 1/4 avocado to each plate and sprinkle with pine nuts. 

Makes 2-4 servings.


Greek-Style Buddha Bowl

greek buddha bowl

This Greek-style Buddha bowl is a fab mix of grilled veggies, avocado, a spinach cucumber, tomatoes, pickled onion salad and Souvlaki chicken for a really healthy and balanced meal in one bowl. In this chicken-veggie kebab recipe, the meat is marinated in a lemony olive oil mixture, much like traditional Souvlaki. Enjoy this recipe with hummus, cucumber and a red pepper for a really colorful and nutritious meal.

I love Buddha Bowls because, like salads, you can customize them to your liking for a delicious and nutritious meal. Here's what you'll need to build a balanced bowl every time:

1. LEAFY GREENS: Begin with a bed of greens like arugula, baby kale, romaine, spinach, mixed greens, red or green leaf lettuce

2. VEGGIES: Add as much raw veggies as you want. Some of my favorites are: cucumbers, shredded carrots, red cabbage, peppers, sprouts, shredded beets, radishes, tomatoes, scallions, onions, broccoli

3. FATS, CARBS AND PROTEIN:  Choose 1-2 of each from the following categories:

Healthy Fat – avocado, walnuts, almonds, pine nuts, olive oil, hummus, hemp seeds, coconut flakes, sunflower seeds, sesame seeds

Protein – chickpeas, black beans, tofu, tempeh, nuts, edamame, white beans, kidney beans, (non-vegan version: hard-boiled eggs, chicken, fish)

Complex Carbohydrates – quinoa, brown rice, roasted sweet potatoes, farro, barley

4. Optional Add-Ins: I like to add roasted vegetables especially in the winter for added warmth and satiety. And, in the Summer, grilling my veggies are a must!

greek buddha bowl

Greek-Style Buddha Bowl

(Gluten-Free, Plant-Based, Paleo, Whole30)

What You'll Need

Souvlaki Marinade
1 lemon, juiced
1/4 cup extra virgin olive oil
1 teaspoon dried oregano
3 cloves garlic, crushed
Sea salt, to taste
Pepper, to taste

4 chicken breast, tenderized and cut into 1" cubes
2 medium purple onions, cut into 1" pieces
2 green bell peppers, cut into 1" 
1 pineapple, cubed and cut into 2" 
4 zucchini, cut into 1" rounds
pieces skewers

4 medium Persian or English cucumbers, diced
2 cups cherry or grape tomatoes, cut in halves
1/8 cup olive oil
1/4 cup pickled red onion
Fresh dill, chopped
Juice from 2 lemons
Sea salt, to taste
2 avocados

What You'll Need To Know

In a large glass bowl, Souvlaki Marinade ingredients; add chicken, and veggies, and stir to coat. Cover, and refrigerate for 2 to 3 hours.

Preheat grill for medium-high heat. Thread chicken, peppers, zucchini, pineapple, and onions onto skewers.

Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.

While the skewers are grilling or marinating, mix together in a large bowl all of the salad ingredients, with the exception of the avocado.

Plate and top with 1/4 sliced avocado on each.

Recipe makes 8 servings.


Cashew Cardamom Butter

Woah, guys!! Pure awesomeness happening right here.  Have you ever tried dunked Eating Evolved dark chocolate in cashew butter? It's so good! And this homemade cashew butter is a ridiculously good combo with this chocolate! 

I recently made cashew butter, playing around with different spices and ingredients and this flavor is my favorite thus far! You'll love the hints of cardamom and vanilla and the amazing benefits of the maca powder. 


Cashew Cardamom Butter

(Gluten-Free, Plant-Based, Paleo, Whole30)

What You'll Need

3 cups cashews
1/4 tsp sea salt
1 tsp cardamom
1 tsp vanilla powder
1 tbsp maca powder
8-10 stevia drops (or 2 pitted Medjool dates)*
1/4 cup unsweetened coconut shavings

* omit if on Whole30

What You'll Need To Know

Using a Vitamix or food processor, add all ingredients except for the coconut flakes and secure lid.

Process until smooth, about 3-4 minutes. If using a Vitamix, start slow and gradually increasing from setting 5 to 10. Use the tamper to press the ingredients into the blades.

Add in 1/4 cup unsweetened coconut shavings and process for 30 seconds. 

Use a spatula to pour into a jar or air tight container.


Grilled Portobello Mushrooms Bowl

I'm all about making my food look pretty. And, this week, I've been enjoying making my meal preps look pretty AF! 😉 This was the Grilled Portobello Mushrooms Bowl I made as part of my weekly meal prep. I love Portobello's because of how meaty they are. This is a great steak alternative for vegetarians, in addition to being a delicious side dish at any type of dinner. It was super easy to make and throw together. 


Grilled Portobello Mushrooms Bowls

(Gluten-Free, Plant-Based, Paleo, Whole30)

What You'll Need

Portobello & Asparagus
4 Portobello mushrooms
1 tbsp coconut oil
dried oregano, to taste
sea salt, to taste
1 tbsp coconut amino's

Sweet Potatoes & Asparagus
1 medium sweet potato, cut into pieces
1/2 tbsp coconut oil
dried oregano, to taste
sea salt, to taste
1 tsp Spanish smoked paprika

Rainbow Microgreens
1 Watermelon Radish
1 Avocado

Lemon juice (optional)

What You'll Need To Know

Preheat oven to 350 degrees. Lightly coat sweet potatoes in coconut oil and season with spices.

Transfer to a shallow baking pan large enough to hold a single layer. Roast for 25-35 minutes stirring on occasion. Cooking time will depend on how thick you've cut the sweet potato!

In a bowl, coat asparagus and mushrooms with coconut oil and season with spices. 

Grill over hot grill for 10 minutes. Serve immediately and squeeze lemon over them.

When ready to plate, top each plate with 1/4 cup rainbow microgreens, 1/8 sliced watermelon radish, and 1/4 avocado. 

Recipe makes 2 servings.


Cucumber Tomato Mint Salad with Microgreens

cucumber tomato mont salad with microgreens

This Cucumber Tomato Mint Salad with Microgreens is literally Summer in a bowl. And, it is SO GOOD!

It’s a cucumber-tomato mint salad tossed in olive oil, lemon juice, and sea salt topped with rainbow microgreens, watermelon radish, and avocado sprinkled with black sesame seeds. It's light, so simple and easy to make, and it's perfect for Summer!  You can eat this as a main or serve it as a side to grilled shrimps or salmon.

I've been loving the addition of microgreens to my meals lately. They are so good for! Did you know that researchers found microgreens like red cabbage, cilantro, and radish contain up to 40 times higher levels of vital nutrients than their mature counterparts? And, I'm sure you are wondering what they are exactly? Microgreens are young seedlings of edible vegetables and herbs harvested less than 14 days after germination. You can buy them at the grocery story or grow them at home through a kit like Hamama!


What You'll Need

2 tomatoes, chopped
2 Persian cucumbers, chopped
8 mint leaves, chopped
1/2 tbsp olive oil
sea salt, to taste
juice from 1 lemon
1 watermelon radish
rainbow microgreens
1 avocado
Black sesame seeds

What You'll Need To Know

In a bowl toss together tomatoes, cucumber, mint leaves, watermelon radish with olive oil, seas salt and lemon juice.

Divide into 2 or 4 portions and top with microgreens and 1/4 avocado sprinkled with black seasame seeds.

Recipe makes 2-4 servings.

Have you tried microgreens? How do you enjoy them? Share it here!

Roasted Veggie Salad Bowl

roasted veggie salad bowl

This is the perfect dish to ease into Summer. It’s fresh and light, and the roasted veggies add a cozier flavor to the mix.

For a touch a protein, you can also easily roast some chicken from scratch too, just drizzle on some olive oil, a good sprinkling of salt and pepper and some fresh herbs and roast at 350F for approx 90 minutes.) The sesame seeds and hemp seeds add a gorgeous texture, as does the creamy avocado, which tastes fabulous with a squeeze of lemon.

roasted veggie salad bowl
roasted veggie salad bowl

What You'll Need

1 medium zucchini, zoodled
1 butternut squash, cubed
1 purple onion, cut in 4’s
2 cups mushrooms
4 cups spinach
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tbsp coconut oil
Sea salt, to taste
Pepper, to taste
1 tbsp Hempseeds
1 tbsp Black sesame seeds
1 lemon
1 avocado, cut in 4's and sliced

Optional: Add a serving of roasted or grilled chicken for a protein boost!



What You'll Need To Know

Preheat oven to 350F.

Melt coconut oil and coat squash, onion, butternut squash, peppers, and mushrooms. Season with sea salt and pepper and roast for 25-30 minutes.

While veggies are roasting, zoodle one zucchini and toss with lemon juice, hemp seeds, black sesame seeds, sea salt and pepper.

Add one cup spinach to each plate and top with 1/4 cup zoodle mix and 1 cup roasted veggies.

Add 1/4 avocado, to each one plate and sprinkle with hemp seeds and black sesame seeds.

Recipe makes 4 servings.  

Follow @ValerieFidan on Instagram for the latest bits + bites!.

Let's Hash It Out: One-Skillet Veggie Hash


Make your next lazy morning sizzlin’ with this super delicious and flavourful one-skillet veggie hash. If you know me well, you know how much I LOVE breakfast... for lunch or dinner! And, ever since I found out about my egg and soy intolerance (on top of already being gluten intolerant), at first it seemed like all the breakfast fun was gone. It's not! I just needed to get creative with it. You're going to love this one-skillet veggie hash! It's very minimal in ingredients and kitchen tools and it's loaded with so much flavor!

Let's Hash It Out: One-Skillet Veggie Hash
Let's Hash It Out: One-Skillet Veggie Hash

What You'll Need

Recipe makes 4 servings

2 tbsp ghee
4 large or 6 medium potatoes, peeled and cut into ½” cubes
1 onion, diced
1 shallot, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups broccoli
2 zucchini, chopped
1 cup cauliflower
2 cups purple cabbage, chopped
2 tsp. fresh parsley, chopped
3 garlic cloves, minced
Salt and pepper, to taste
Skout Backcountry Raw Pumpkin Seeds
hemp hearts, to taste
1 avocado, sliced

What You'll Need To Know

1. Preheat the oil and butter in a large nonstick skillet over medium heat. Add onion and shallots and cook for about 5 minutes or until translucent.

2. Add in the rest of the vegetables and cook for about 10-12 minutes.
Increase the heat to medium-high and cook for 10 minutes, stirring occasionally, until the vegetables turn golden brown.

3. Add the parsley and garlic; cook for 2 minutes. Season with salt and pepper. Sprinkle with pumpkin seeds and hemp hearts and serve immediately.

4. Top each plate with 1/4 sliced avocado.

Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp (Gluten-Free, Paleo, Whole30)

This is how I roll: Avocado-Salmon Rainbow Chard Warp. Who said healthy can’t be tasty AF?  I got this whole rainbow swiss chard wrap n’ roll idea from The Minimalist Baker. Seriously, Dana is a GENIUS… search her site for “RAINBOW CHARD #WRAPS” and you’ll come across SO many recipes to get some inspo from… plus great tips on how to prep your leafy rainbow green.

But, back to this tasty wrap. It was super simple to make and it was all under 30 minutes.

Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp
Wrap n’ Roll: Avocado-Salmon Rainbow Chard Warp

What You'll Need

2 - 3oz salmon filets
San Francisco Sea Salt Co chili lime sea salt
1 lemon, sliced in medallions
2 large rainbow swiss chard leaves
1 tsp coconut oil
2 cups roasted spaghetti squash
sea salt, to taste
2 cups baby spinach
2 tsp coconut aminos
1 tbsp almond shavings to each leaf
1 avocado
black sesame, to taste

What You'll Need To Know

1. Preheat oven to 425F. Place two 3oz salmon filets in an aluminum foil sheet and season with chili lime sea salt and top with thinly sliced lemon medallions. Fold foil and pop in the oven and bake salmon for 15 minutes.

2. While all of that is cooking up, wash a couple of rainbow swiss chard leaves and pat dry.

3. Over a medium heat, melt 1 tsp coconut oil in a skillet and add in 2 cups roasted spaghetti squash and season with sea salt. add in 2 cups baby spinach and 2 tsp coconut aminos, cooking until the spinach is wilted. Let this mix cool a bit before adding to each leaf.

4. When cooled, add one cup to each leaf and sprinkle with 1 tbsp almond shavings to each leaf.
Top with salmon - use a fork to shreds it apart.

5. Slice 1/2 avocado for each wrap and sprinkle with black sesame seeds and enjoy!


Tasty AF Chicken Balanced Bowl With Cauli-Rice + Roasted Veggies


Creating a balanced meal in a hurry can be a bit of a challenge. I have the perfect solution: The Balance Bowl.  It's super simple to make and it's tasty AF!

Mondays and Wednesdays tend to be my tough workout days with killer MegaFormer session at Megaburn Fitness then death-by-boxing (aka Team Quest boxing class.) These are my two days of major sweaty AF cardio! 😅 So, as you can imagine, fueling up is key. This bowl right here, is the perfect meal. It's got the perfect balance of healthy fats, proteins, and carbs.

What You'll Need

Sweet Potato:
1 sweet potato (roughly 150g)
1 tsp coconut oil
sea salt, to taste
11 tsp dried oregano
Mixed Greens:
2 cup mixed spring greens
2 tsp coconut aminos
1/4 cup purple cabbage
2 tsp green onions tops
1/2 head cauliflower
1/4 tbsp coconut oil
1 tsp dried oregano
sea salt, to taste
1 orange bell pepper, sliced
2 - 3-4oz chicken breasts
2 tsp smoked paprika
1 tsp dried oregano
sea salt, to taste
1/2 tsp coconut oil, melted
1/4 Avocado
Chia seeds (sprinkled on avocado)

What You'll Need To Know

Sweet Potato:
Pre heat oven to 400F. Slice 1 sweet potato into medallions, and place in a baking dish and coat with coconut oil and season with sea salt and dried oregano. Place in the oven and bake for 15-20 minutes, until soft and slightly browned.
Rub chicken breasts with coconut oil and sprinkle both sides with salt, smoked paprika and oregano. Place chicken in a broiler pan.
Bake in oven for 10 minutes. Flip chicken and cook until it is no longer pink in the center and the juices run clear, about 15 minutes more. Remove chicken from pan and let it cool, then cut into cubes. Note: place chicken pan next to sweet potato baking dish.
Mixed Greens:
Mix together 2 cup mixed spring greens, green onion tops, and purple cabbage and toss with coconut aminos and set aside.
Note: If you are meal prepping, don’t add coconut aminos until ready to eat to avoid wilting!
In a food processor, add 1/2 head of cauliflower and pulse about 5-6 times until a “rice” consistency forms. Over a medium heat, melt coconut oil and add in cauli-rice and orange bell pepper and season with dried oregano and sea salt. Cook for about 8-10 minutes, until the bell pepper is soft.
When everything is ready, plate with cauli-rice, mixed greens, sweet potato medallions, and chicken cubes. Top with sliced avocado and chia seeds spoiled on avocado.

Recipe makes 2 servings.



Here's another delicious recipe, and the last of gr8nola's #TheGr8Cleanse! You are going to love the sweet and spicy combo of veggies in this salmon bake, and with four servings you can have dinner for yourself for the week, or for your whole family! It's also very easy and simple to whip up during the week and not to mention nutritiously packed.

What You'll Need

4 - 4 oz pieces of salmon
2 lemons, sliced in medallions
1 red bell pepper, sliced
1 onion, sliced
3 cups baby spinach
1 zucchini, sliced in medallions
16 mushrooms, sliced in half
1 delicata squash, sliced
2-3 garlic cloves
2 tsp ghee or coconut oil
A pinch of sea salt
2 tbsp parsley, chopped
1 tbsp dried oregano
Optional: Red Chili Flakes for a kick of heat

What You'll Need To Know

1. Preheat oven to 400F. In a baking sheet add salmon and season with sea salt and place lemon medallions over each salmon filet.

2. In a mixing bowl, toss and coat vegetables with ghee or coconut oil and season with sea salt, parsley and dried oregano.

3. Add vegetables to the baking sheet and cover with aluminum foil.

*Depending on your oven and how thinly sliced your squash is.

Makes 4 servings.

Mushroom Cauliflower Stir Fry (Gluten-Free, Plant-Based, Paleo, Whole30)


Sharing and crafting delicious recipes is something that I enjoy doing. It's part of my happiness! When I was asked to help develop clean recipes and snap these dishes for MegaBurn Fitness, I felt incredibly honored and grateful! This Mushroom Cauliflower Stir Fry is one of my favorites! It's clean, delicious and easy to whip up as a weeknight dinner.

What You'll Need
1 bag cup Cauliflower rice
2 tbsp coconut oil
1/2 cup onion, chopped
6 garlic cloves
¼ cup sun dried tomatoes
4 shitaki mushroms, halved
4 cups baby spinach
½ tsp cumin
sea salt, to taste
½ tbsp lemon juice

What You'll Need To Know

1. In a non stick pan, melt coconut oil over a medium heat and cook onions until translucent. Add in garlic, sun dried tomatoes, mushrooms, cumin, sea salt and cook for 4-5 minutes. Remove mushrooms and set aside.

2. Add cauliflower rice, lemon juice and cook for 4-5 minutes.

3. Next, add in spinach and cook until spinach is wilted.

4. Transfer to a plate and top with mushrooms.

Recipe Makes 2-3 Serving

MEGATIP: You can either rice a head of cauliflower or buy it pre-made at Trader Joe’s or Whole Foods. You can make this ahead of time for meal prep for the week! Want more of the MegaBurn Challenge recipes? Check out MegaBurn's IG!!

Braised Bok Choy, Baked Salmon & Purple Cauli-Rice (Gluten-Free, Paleo, Whole30)


Braised Bok Choy. Baked Atlantic Salmon.

Purple Cauli-Rice.

It couldn’t get any better than this! Earlier this week, I gave a glimpse on Instagram Stories of my recipe development process. This process involves a lot of careful planning, flavor profile research, and sketching out. Yes, I sketch out my meals... well, at least the ones that I plan to photograph. Then comes the prepping and cooking and using large tweezers to carefully place my ingredients. It sounds odd, but when it comes to food styling, every single thing must ideally be placed.

I might have to do a post or a vblog on this whole process, the tips & tricks of food styling and the various tools and books I use.

But, back to this dish. It was absolutely amazing! The key and star ingredient is Bok Choy. This quick cooking green pairs well with every single element on this plate. From the black sesame seeds and salmon to the shallots and turnips to the almonds and the subtle hint of lime from the chili lime sea salt. It seems and sounds complicated but, it's easy to whip up for a delicious weeknight meal.

What You'll Need

Root Vegetables:
1 sweet potato (roughly 150g)
1 turnip
1/2 tbsp coconut oil
San Francisco Salt Co Chili Lime Sea Salt.

Bok Choy:
4 bunches of baby bok choy, cut in half
coat in 1/2 tbsp coconut oil
1 tsp coconut aminos
chili lime sea salt
Atlantic salmon:
2 4 oz atlantic salmon filets
1/2 tbsp coconut oil
chili lime sea salt
1 lime, sliced in medallions
2 bulbs of shallot, sliced
4 garlic cloves

Purple Cauli-Rice:
1head of purple cauliflower
1/2 tbsp coconut oil
1 tbsp coconut flakes
Sea salt, to taste
Black sesame seeds, to taste
Shaved almonds
Dried cranberries
1 lime wedges, cut into wedges

What You'll Need To Know

1. Root veggies: preheat oven to 450F. wash, peal, slice in medallions 1 small sweet potato (roughly 150g) and 1 turnip and coat with 1/2 tbsp coconut oil and season with chili lime sea salt. and bake for 20 minutes.

2. Bok Choy: coat in 1/2 tbsp coconut oil, 1 tsp coconut aminos, and chili lime sea salt. Bake at 450F for 6 min in a covered baking dish.

3. Salmon: coat 1 filet of salmon with coconut oil, chili lime sea salt, and sliced lime and bake for 12-15 minutes at 450F with 1 sliced up shallot and 4 garlic cloves.

4. Purple cauli-rice: Rice 1/2 head of purple cauliflower. add to a food processor and pulse 5-6 times or until it’s a rice consistency. Heat 1/2 tbsp coconut oil in a skillet over a medium heat. Add in cauli-rice, 1 tbsp coconut flakes, and season with sea salt. Cook for about 7-8 minutes.

Plate and sprinkle with black sesame seeds, shaved almonds, a few dried cranberries, and lime wedges.

Recipe makes 2-3 servings.

Bombshell Balanced Bowl with Purple Cauli-Rice (Gluten-Free, Plant-Based, Paleo, Whole30)


This fresh bowl has all my favorites—mushrooms, sweet potato, and avocado. It's also got a coconut purple cauliflower rice that is mouthwateringly delicious! This Bombshell Balanced Bowl can be whipped up in under 30 minutes and it's Whole30 approved. Plus, a delicious lunch or dinner whipped up in 30 minutes? Yes, please! 

What You'll Need

1/4 tbsp coconut oil

Lemon rosemary sea salt, to taste (I used SF Salt Company's Lemon Rosemary Blend)

dried oregano, to taste (I used Simply Organics)

1 head of purple cauliflower, riced

1/4 cup coconut shavings

2 tbsp coconut water

2 tbsp coconut aminos

sea salt, to taste

1/2 tbsp coconut oil

1/4 cup onion, chopped

6 mushrooms, halved

1/4 tbsp coconut oil

4 cups baby spinach

2 tsp apple cider vinegar

2 tsp coconut aminos and sea salt

1 avocado

black sesame

What You'll Need To Know

1. Preheat oven at 400F.

2. Peal, slice in medallions, and coat sweet potato with 1/4 tbsp coconut oil and season with lemon rosemary sea salt and oregano. Place in oven and bake for 20 minutes.

3. Using a iron skillet, heat up 1/4 tbsp coconut oil over a medium heat and cook up 1/8 cup chopped onion and 6 halved mushrooms for about 5-6 minutes.

4. In a second non-stick skillet heat up 1/2 tbsp coconut oil and cook up purple-pink riced cauliflower with 1 tbsp coconut flakes, sea salt, and 1 tbsp coconut water. Let it cook for about 7 minutes.

5. While this is all cooking, toss baby spinach with apple cider vinegar and coconut aminos and sea salt.

6. Plate 2 plates with cauli-rice, sweet potatoes, veggies, baby spinach, and top with 1/4 smallish avocado sprinkled with black sesame.

Makes 2 servings. 

Sauteed Spinach and A Sunny Egg


Post-Christmas brunch and last Monday of the year got me like 🙆🏻🎉 I’m ready for this year to end ‘cause exciting things are coming in 2017… fun projects + travel. More on that later! Let’s talk about this delicious meal for a sec! Well, I can't exactly call this brunch since there was no boozing going on here just a darn good meal. So simple, yet so delicious and nutritious. My motto in life is less is more, and this is especially true when it comes to food. I used a black truffle sea salt to season this meal to allow the ingredients to shine!

Sauteed Spinach and A Sunny Egg
Sauteed Spinach and A Sunny Egg

What You'll Need

1/2 coconut oil
1/4 cup onion, chopped
1 chopped green onion
2 slices of prosciutto
3 cups organic baby spinach
San Francisco Salt Co. black truffle sea salt
1 pasture raised egg

What You'll Need To Know

1. On a medium heat melt 1/2 coconut oil in a skillet.

2. Cook 1/4 cup chopped onion and 1 chopped green onion until translucent.

3. Add in 2 slices of chopped prosciutto, 3 cups baby spinach, and season with San Francisco Salt Co. black truffle sea salt and cook until spinach is wilted. Move veggie mix to one side of the skillet and cook 1 egg on the other side.

4. Transfer veggie mix to plate and top with egg.

Recipe makes 1 serving. 

Spicy Tomato Veggie Eggs with Prosciutto (Gluten-Free, Paleo, Whole30)


Want to know a little secret? I'm obsessed... and I mean OBSESSED with Chrissy Teigen's new book, Cravings: Recipes for All the Food You Want to Eat. Plus, I love browsing the photos within the book. She’s hanging out with John Legend, stuffing her face full of great food, yet still looking flawless. This cookbook feels like you catching up with your closest girlfriend over an insanely delicious meal. So, as you can see, lately, I've been getting inspired by all of her amazingly delicious recipes. This morning was a cold morning in Portland, post-snow day. I wanted something delicious. Something savory. Something to bring the heat. As I'm flipping through the pages of Cravings, the Spicy Tomato Eggs Skillet with Prosciutto caught my eye.

I thought for a second... hmmm what do I have? Prosciutto, I've got that. Eggs? Definitely got those. Red pepper flakes and oregano? I've got those, too. Tomatoes and tomato sauce? Yep. Got both of those.

The recipe, in the book, calls for Perfect Tomato Sauce, which is another recipe in Chrissy's book. For this recipe, I used my own. I took this dish one step further and added asparagus, mushrooms, and basil. I baked my version; and, babe, let me tell you... it was SO GOOD!

What You'll Need

1/2 cup Onions, diced
4 Mushrooms, sliced
6 cherry tomatoes, halved
1 cup tomato sauce, divided
4 pasture raised eggs
1/2 tablespoon coconut oil
2 fresh basil leaves, finely sliced
6 asparagus spears, cut in 4's
1/4 tsp. red pepper flakes, or more as desired
2 tsp. chopped, fresh or dried oregano
1/4 tsp cumin
4 slices of prosciutto
Salt and pepper, to taste

What You'll Need To Know

1. Pre heat oven to 350F. While the oven is heating, heat coconut oil in a skillet over medium heat.
Add onions, mushrooms, asparagus, cherry tomatoes, cumin, sea salt, pepper, oregano and cook until onions are translucent.

2. Transfer the mix and divide evenly into two oven safe bowls or large ramekins. Add two slices of prosciutto, 1/2 cup tomato sauce to each and crack two eggs in each.

3. Bake at 350F for 20 minutes. Once out of the oven, top with fresh basil.

Recipe makes 2 servings.

This recipe is an adaptation from Chrissy Teigen's cookbook, Cravings.

Eggplant Toast (Paleo, Whole30)

Move over avocado toast and sweet potato toast... 'Cause there's a new toast in instatown. Eggplant toast? Ya, that's a thing! Eggplant is amazing! It cooks up so rich, creamy, and smoky that it always seems like I should be feeling guilty eating it, yet it's actually pretty low in calories, and that deep, purple skin is full of antioxidants. Tuck yea! It's also easy to cook and can be prepared in a so many different ways. You can throw it on the grill in the summer, use it in heavy braises in the winter, make it as a dip for parties, and stir-fries throughout the year.

My new favorite way to enjoy it is Eggplant toast! It's so easy, and very delicious. You'll want to brush both sides with coconut oil, and cook 3-4 min each side with your grill pan on med-high. If you're using the oven, you'll want to roast at 400F for 20-25 minutes. The topping possibilities are endless.

#FoodTrend: Eggplant Toast
#FoodTrend: Eggplant Toast
#FoodTrend: Eggplant Toast
#FoodTrend: Eggplant Toast

What You'll Need

Goat cheese, to taste
1 eggplant, cut lengthwise
4 tablespoons Coconut oil, divided
Roasted Garlic
1/2 purple onion, sliced
1/2 cup cherry tomatoes, halved
4 eggs, fried/sunny side up
Capers, for garnish
Sea Salt, to taste

What You'll Need To Know

1. You'll want to brush both sides with coconut oil, and cook 3-4 min each side with your grill pan on med-high. If you're using the oven, you'll want to roast at 400F for 20-25 minutes.

2. While the eggplant cooks, heat 1 tablespoon coconut oil in a skillet over medium heat and cook onion, garlic and tomatoes. Set aside.

3. Fry 4 eggs in 1 tablespoon coconut oil, and set aside.

4. When eggplant is ready, add goat cheese and top with onions, garlic, and tomatoes; add the egg and garnish with capers and season with sea salt.

Recipe makes 1 serving.