Zucchini Noodles Spinach Salad with Baked Salmon

If you’ve been following along for some time, you know I’m all about fewer ingredients with loads of flavor and nutrients. Having local, fresh ingredients like those found within this Zucchini Noodles Spinach Salad with Baked Salmon makes it super easy to make a flavorful meal without the fuss.

I totally believe that physical and mental health starts with the foods you pick and add to your plate. Picking local, fresh ingredients is one of the best ways to approach this is by using food as medicine. Your food will be much more flavorful and packed with optimal nutrition.

Ready to dig in?


Zucchini Noodles Spinach Salad with Baked Salmon

Gluten-Free, Low Carb, Keto-Friendly

Recipe Makes 1 Serving

What You’ll Need

1 Small-Medium Zucchini (150g), spiralized

1/2 Small Avocado (50g)

10 Sprigs Fresh Italian Parsley, chopped

3 mini sweet peppers (85g), diced

2 cups Baby Spinach (55g)

Juice from 1/2 a lime

1 tbsp extra virgin olive oil

1 Salmon Fillet (5 oz)

1/2 tbsp coconut oil

Mineral salt, to taste

Crushed red chili flakes, to taste

What You’ll Need To Know

Pre heat oven to 425F. Coat salmon with 1/2 tbsp coconut oil and sprinkle salt and red chili flakes. Bake for 15 minutes.

Using a spiralizer, spiral zucchini into “noodles” and add to a medium-large mixing bowl. Add in sweet peppers, parsley, spinach, salt, olive oil and lime juice. Mix together and plate in a bowl.

Once the salmon is ready, let it cool for 5 minutes before placing it on top of the salad.

Slice up avocado, fan it out and top it on the salad.


Keto Macros:

45.2g Fat / 10.5 g Net Carbs / 44.7 g Protein

How To Perfect Eggs Baked In Avocado




What more can I say?

I'm trying out this whole ketogenic diet and I was a bit stumped on what I should make for breakfast because all those green fruit smoothie bowls are out of the question. For the next 21-days, I'm going to have to get a bit creative with meals. And, those morning smoothies and smoothie bowls are getting a makeover, too.

Over the weekend, I started to think of all the "keto-friendly" recipes I've made. It got me thinking about one of my favorite breakfast dishes: Eggs Backed in Avocado.

This baked egg-avocado is a one-two punch of omega-3's, healthy fatty acids and a high protein count. It's low carb and it's fiber-filled. If you're always rushing in the morning, you'll be glad to learn this recipe requires just a few ingredients and nearly no prep time: ripe avocado, sliced in half and pitted; medium-size egg; chives, salt, ground pepper (to taste). Yep. That's it. And, the cook time is 10-20 minutes.

This recipe calls for chopped chives, but feel free to serve with whatever fresh herbs or other toppings you have available. A tablespoon of salsa or a little hot sauce would offer a nice hit of spice.

Baked eggs in avocado
Baked eggs in avocado

What You'll Need

2 ripe avocados
4 free-range organic eggs
1/8 teaspoon pepper
Sea Salt, to taste
Optional: 1 tablespoon chopped chives

What You'll Need To Know

Preheat the oven to 425 degrees.

Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.

Place the avocados in a small baking dish or set them on cupcake tins. Do your best to make sure they fit tightly if using a dish.

Sprinkle in some chives and crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.

Place in the oven and bake for 10-20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.

Remove from oven, season with pepper and salt, and garnish/salsa of your choice.

Recipe makes 2-4 servings.