Salmon with Cilantro Cauli-Rice & Avocado Salsa

Salmon with Cilantro Cauli-rice and an Avocado Salsa using an avocado from Imperfect Produce. SO GOOD!

I recently came across Imperfect Produce after they reached out asking if I'd love to try a box. It was delivered to my door with the most delicious produce.

Imperfect Produce's mission is to prevent food waste by delivering the "ugly" fruits and veggies that don't fit grocery store cosmetic standards (but are equally fresh and delicious) to your home for 30-50% less than the grocery stores. Their business model results in a conscientious, convenient and cost-efficient way to enjoy as much farm fresh produce as your household needs as often as you'd like.  Read more about the company here.  


Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa
Salmon with Cilantro Cauli-Rice & Avocado Salsa

Salmon with Cilantro Cauli-Rice & Avocado Salsa

Gluten-Free, Paleo, Whole30

Recipe makes 4 servings

What You'll Need

FOR THE AVOCADO SALSA
1 small-medium avocado, diced
1/4 cup red onion, diced
1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced)
2 tbsp cilantro, chopped
Juice from 1 lemon
Himalayan salt, to taste. 

FOR THE CILANTRO CAULIRICE 
1 small-medium head of cauliflower, cut in quarters
1 tbsp cilantro, chopped  
Himalayan salt, to taste 

FOR THE SALMON 
1 tbsp coconut oil
4 4-6oz salmon filets
Himalayan salt, to taste
 

What You'll Need To Know

FOR THE AVOCADO SALSA: In a bowl mix together 1 avocado, diced, 1/4 cup red onion, diced 1 tbsp Secret Aardvark hot sauce (or 1 jalapeno, finely diced), 2 tbsp cilantro, chopped, juice from 1 lemon, Himalayan salt to taste. 

FOR THE CILANTRO CAULIRICE:  In a food processor, add one small-medium head of cauliflower, cut in quarters and pulse 4-5 times until you reach a rice consistency. Roughly 3-4 cups riced. Heat 1/2 tbsp coconut oil in a skillet over med heat. Add the caulirice and cook for 4 minutes. Add in 1 tbsp chopped cilantro and Himalayan salt to taste and cook for 1 more min. Remove from heat. 

FOR THE SALMON: Heat 1 tbsp coconut oil in a heavy bottom skillet over medium-high heat, add salmon filets, seasoned with the Himalayan salt (to taste), and cook until deeply golden brown to slightly blackened before flipping and repeating for the other side. 

Alternatively, you can bake in the oven at 350F for 12 minutes and finish off on the stove top. On stories, I added lemon slices to mine, baked and finished off on the stove top. 

When ready to plate, add 1 cup cilantro caulirice, salmon and top with avocado salsa!

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Turmeric Chicken with Zoodles

You're going to love this Turmeric Chicken recipe! It's an excellent source of lean meat for the week. The lightness of white meat turkey mixed with a combination of ground chicken and turmeric creates a tasty and healthy meat dish.

Turmeric's warm flavor, along with its numerous benefits -- it's an anti-inflammatory and can boost norepinephrine, dopamine, and serotonin in your body. -- makes this dish all the more nutritious and comforting. Plus, the addition of bone broth will add a boost of collagen and help boost your immune system.

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Turmeric Chicken with Zoodles

(GLUTEN-FREE, PALEO, WHOLE30)

Makes 4 servings.


What You'll Need

1 tbsp coconut oil
1/2 cup onion, minced
1 lb ground chicken
1/2 cup chicken broth
2 tbsp herbs de Provence
1/2 tsp Smoked sea salt
1/4 tsp fresh-ground black pepper
1 tbsp turmeric (I used MRM brand*)
1/4 tsp cumin
1/4 tsp coriander
1 tsp garlic powder
1 cup shiitake mushrooms, cut in halves
2 tbsp coconut aminos
4 medium zucchini, zoodled
4 tbsp Pine nuts

 

* MRM brand use promo code 'valerie' for 40% off your MRM order!

What You'll Need To Know

1. Heat coconut oil in a skillet over medium heat and sauté onions until fragrant and translucent. Add in chicken. Break the chicken into chunks with a wooden spoon or metal spatula.

2. Add 1/4 cup bone broth, shiitake, turmeric, cumin, coriander, garlic powder, salt, pepper, and coconut aminos. 

3. Continue to break up the turkey into small pieces as you stir all ingredients together. Cook for 4 minutes. 

4. Add remaining 1/4 cup bone broth, and cook for another 4 minutes.

5. Allow to cool. Plate zoodles and top with Turmeric Chicken mixture and garnish with 1 tbsp pine nuts for each plate.

1. Cox KH1, Pipingas A1, Scholey AB2. Investigation of the effects of solid lipid curcumin on cognition and mood in a healthy older population. J Psychopharmacol. 2015 May;29(5):642-51. doi: 10.1177/0269881114552744. Epub 2014 Oct 2.

Salmon and Apple-Fennel Salad with Pine Nuts

This light and refreshing Apple-Fennel Salad makes the perfect side dish for Salmon or your favorite protein. The best part is that you can easily put this together in under 30-minutes! You'll love the added boot and slight crunch of the hemp seeds and the sweet, subtle flavor of the pine nuts. 

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Baked Salmon and Apple-Fennel Salad

with Pine Nuts

(GLUTEN FREE, PALEO, WHOLE30)

Makes 4 servings.

What You'll Need

Apple-Fennel Salad
1/4 cup unfiltered apple cider
3 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1 large Honeycrisp apple, cored & thinly sliced
1 medium-size fresh fennel bulb, trimmed, thinly sliced
1 cup carrot greens, chopped
1 tbsp hemp seeds
1/4 cup pine nuts
Sea Salt, to taste
Black Pepper, to taste

Salmon
4 - 4 oz pieces of salmon
2 lemons, sliced in medallions
Sea Salt, to taste
Black Pepper, to taste
2 tbsp Olive Oil

What You'll Need To Know

1. Salmon: Preheat oven to 350F. In a baking sheet add salmon, olive oil, sea salt, pepper, and lemon medallions over each salmon filet.

2. Bake for 12 minutes.

Apple Fennel Salad

1. Whisk first 3 ingredients in medium bowl to blend and season with salt and pepper. 

2. Combine apple, fennel and carrot greens in large bowl. Toss together with dressing, hemp seeds, and pine nuts.

3. Plate, serve and enjoy!

Italian Herbed Cashews

Cashews are my one of my favorite nuts. I get tired of almonds and pistachios, but cashews….yum! 

Creamy.
Crunchy.
I love these guys.

Plain, in nut milk, cashew yogurt, or salad or smoothie toppers. They are so good.

Roasting your cashews and creating different flavor combos is really simple and easy to do. One of my favorite combos is coconut oil, Italian herbs, and sea salt flakes. 

I love eating them while they’re still slightly warm, just a little above room temperature. And, they are as good cooled. 

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Italian Herbed Cashews

(Gluten-Free, Paleo, Whole30)

Recipe makes 8 servings.

What You'll Need To Know

Preheat oven to 350F and line a baking sheet with parchment paper or use a non-stick baking sheet.

In a bowl or reusable bag, mix together cashews and coconut oil until cashews are well coated. Season with spices and sea salt.

Transfer seasoned nuts to baking sheet and roast for 12 minutes, moving nuts around and roast for 3-5 more minutes. Nuts should be a golden brown.

Once done, let nuts cool before enjoying!

What You'll Need

2 cups raw cashews
1/2 tbsp melted coconut oil
1 1/2 teaspoons dried oregano
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
Sea salt flakes (I used this brand)

 

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.

Healthy Paleo Collagen Holiday Loaf from Vital Proteins

The classic holiday loaf recipe is taken to new heights with this healthy, collagen-infused version. It's sure to keep you warm all winter long!

If you haven't tried Vital Proteins' new delicious Collagen Creamers, you need to. These diverse creamers can be incorporated into any recipe your heart desires, so naturally, a holiday loaf needed to be created.

Gingerbread cookies and loaves are a time-honored tradition for many cultures, including here in America, where the soft-baked loaves are more popular than the stiff variety used to make gingerbread houses. Ginger root was considered by many ancient civilizations as a valuable commodity, as it helped disguise the flavor of preserved food. It has been used in different forms and various tonics to help support digestion and the immune system.


Healthy Paleo Collagen Holiday Loaf


What You'll Need

1 cup cashew butter
1/2 cup applesauce
1/2 cup maple syrup
2 eggs*
1 teaspoon vanilla extract
1 teaspoon fresh grated ginger root
1/2 cup cassava flour
1 teaspoon baking powder
2 scoops Vital Proteins Collagen Creamer, Coconut
1/4 teaspoon salt
1 Tablespoon lemon juice
Gingerbread spice (cinnamon, ginger, nutmeg, allspice), to taste

Glaze
1 scoop Vital Proteins Collagen Creamer, Coconut
2 Tablespoon coconut milk
2 Tablespoon raw honey
1 teaspoon arrowroot starch

* Substitute egg for flax egg (1 Tbsp (7 g) flaxseed meal (ground raw flaxseed) mixed with 2 1/2 Tbsp (37 ml) water)

What You'll Need To Know

Preheat oven to 350 F. Grease a standard loaf pan and set aside.

In a large mixing bowl, add in cashew butter, applesauce, maple syrup, egg, vanilla extract and fresh grated ginger root. Mix until well-combined.

In a separate bowl, whisk together cassava flour, baking powder, Coconut Collagen Creamer, salt, and spices.

Slowly add dry ingredients to the wet ingredients and mix until well-incorporated. Add in the lemon juice and whisk again.

Pour batter into the loaf pan and bake for 40 minutes, or until a toothpick inserted comes out mostly clean.

For the glaze: add all ingredients to a high speed blender and blend on high. Let the glaze sit for a few minutes to thicken. Best served on the holiday loaf when it has cooled slightly. Serve immediately.

Purple Cauliflower Mint Salad

This Purple Cauliflower Mint Salad is so good! You can make this salad as a main or enjoy it as a side. The flavors are absolutely delicious and a fresh for a weekday dinner or lunch side. And, although this recipe calls for garbanzo beans, you can easily swap them out for raw cashews to make it Whole30-approved.

PURPLE CAULIRICE MINT SALAD
Purple Cauliflower Mint Salad
Purple Cauliflower Mint Salad
Purple Cauliflower Mint Salad
Purple Cauliflower Mint Salad

Purple Cauliflower Mint Salad

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

What You'll Need

1 purple cauliflower head, riced
1/8 cup mint fresh mint leaves, chopped
1 can garbanzo beans, drained*
1 cup rainbow micro greens
1 red bell pepper, chopped
1 tbsp coconut aminos
1/4 cup shredded coconut, unsweetened
1/2 tsp sea salt

* Omit for Whole30 and substitute with raw, soaked cashews

What You'll Need To Know

In a food processor, add in cauliflower and pulse until cauliflower resembles rice.

Transfer to a bowl and add in ingredients and mix. 

Plate as a main or enjoy as a side!

Recipe makes 6 servings.

 

Upgraded Coconut Matcha Latte

Upgraded Coconut Matcha

I know. 

I know.

Lately, I've been making a lot of Dave Asprey’s Bulletproof-style beverages. They give more energy to my day, fuel my brain and body, are quickly made, and they get me through the early part of my morning or during that midday slump.

Today, I’m sharing an organic matcha tea, created Bulletproof-style. Matcha tea is green tea, where the leaves are ground and consumed whole. It’s a beautiful drink, and the rich color reminds me of the lushness of the PNW.

So, this upgraded matcha latte has got all the goods: matcha powder, coconut mylk, Bulletproof Brain Octane oil, 4th & Heart Madagascar Vanilla Ghee, sweet leaf stevia vanilla drops, hempseeds and collagen peptides, all blended up to frothy deliciousness. 

Upgraded Coconut Matcha
Upgraded Coconut Matcha
Upgraded Coconut Matcha

What You'll Need To Know

1. In a small saucepan, bring the coconut mylk to a boil over low-medium heat, and then immediately remove from the heat.

2. Mix the hot water and matcha tea powder together in a cup.

3. In a high-speed blender (I used this brand), combine the tea mixture, coconut mylk, ghee, brain octane oil, collagen peptides, hempseeds, and vanilla stevia drops and blend for 30-60 seconds.

4. Pour in mug and enjoy!

Here's What You'll Need

1 tsp Matcha (I used this brand)

8oz unsweetened coconut mylk 

4oz filtered water

1 tbsp Bulletproof Brain Octane oil

1 tbsp 4th & Heart Madagascar Vanilla Ghee

1 tsp hempseeds 

1 scoop collagen peptides

Optional: 2-3 drops sweet leaf stevia vanilla drops *

* omit for Whole30

Deep Green Beauty Bowl

Deep Green Beauty Bowl

WOAH GUYS. It’s been a minute. I've taken a break from blogging to move Let's Regale from Wordpress to Squarespace. I had been wanting to make the move for some time now but kept putting it off because of the daunting task of manually entering ALLLLLL of my recipes. And I mean all... all 325 of them. 

So, here we are. On SQUARESPACE, BOO!! And, I've got a ton of fresh content and recipes coming your way, like this Deep Green Beauty Bowl smoothie bowl. It's got all the goods: baby spinach, avocado, collagen peptides, zucchini, blueberries, homemade coconut mylk, stevia (to taste) all blended up and topped with my favorite granola, g8nola and dried mango and pineapple, coconut flakes.


What You'll Need To Know: 

In a high-speed blender (I used this brand) add in all ingredients and blend for 30-60 seconds, until smooth.

Pour in a bowl and add toppings!

 

Recipe makes 1 serving.

 

 

* Freeze in advance; if using fresh add in 4-5 ice cubes.

** Use promo code 'valeriefidan' at checkout for 20% off on eatgr8nola.com!

Here's What You'll Need:

1 cup baby spinach*

1/4 avocado*

1 small-medium zucchini*

1/4 cup blueberries, organic*

1 scoop Vital Proteins Beauty Greens

8oz homemade coconut mylk

2-3 drops stevia (I used this brand

 

Toppings:

1 tbsp dried mango, chopped 

1 tbsp dried pineapple, chopped

1 tbsp coconut flakes, unsweetened

1/8 cup gr8nola granola**

 

 

Coconut Lime Orange Cauli-Rice Bowl

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Subbing cauliflower rice for the classic brown or white rice does not make healthified meals any less filling. Cauliflower tastes delicious when roasted whole, grilled like a steak, or mashed like potatoes, but the cruciferous and protein-packed vegetable at 11g a head which is an even better reason to eat it. It tastes great as a faux-rice and a grain alternative.  This is one recipe I'm loving. The slight natural sweetness of the coconut mixed with lime pairs extremely well with this Fall/Winter veggie.  

What You'll Need

Baked Root Veggies:
1sweet potato (roughly 300g)
2 beets
1/2 tbsp coconut oil
hickory smoked sea salt
dried oregano

Cauli-Rice:
1 head of orange cauliflower
1/2 tbsp coconut oil
2 tbsp coconut flakes
1 tbsp coconut aminos
juice from 1 lime
a pinch sea salt
2 cups baby spinach
1/2 cup radicchio, chopped

Garnish:
california golden raisins
pistachios
unsweetened coconut chips
2 avocados, cut in 4 and sliced
black sesame seeds
fresh cilantro

What You'll Need To Know

1. Preheat oven to 400F.

2. Wash, peel, slice in medallions a sweet potato and beets. Coat with 1/2 tbsp coconut oil and season with hickory smoked sea salt and oregano. Cook for about 18-20 minutes.
Rice 1 head of orange 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, 2 tbsp coconut flakes, 1 tbsp coconut aminos, juice from 1 lime, and season with sea salt. Cook for about

3. 7-8 minutes. Remove from heat and add 2 cups baby spinach and 1/2 cup chopped radicchio and mix in with rice.

4. Plate and add roasted veggies and add to each plate: 1 tbsp california golden raisins, 1 tbsp pistachios, 1/2 tbsp unsweetened coconut chips, 1/2 sliced avocado with black sesame seeds and cilantro.
 

Recipe makes 4 servings. 

 

Veggie Overload Bowl: Sweet Potato, Spinach, Zoodles

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Talk about a veggie overload! 😍😋  This bowl didn't stand a chance at lunch yesterday. I basically inhaled it fast than air.  It's loaded with veggies and topped with a fried egg for a protein punch. This healthy Veggie Overload Bowl with sweet potato, spinach, and zoodles is the perfect winter dinner dish or as leftovers to take for lunch the next day. The flavors of the roasted sweet potato and sauteed spinach and zoodles really take this bowl to the next level.

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What You'll Need

1/2 onion
3 cups baby spinach
2 zucchinis, zoodled
1 sweet potato, peeled and cubed
1 1/2 tablespoon coconut oil
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon smoked paprika
sea salt, to taste
finishing salt (I used San Francisco Salt Co. lemon rosemary salt)
6 eggs

What You'll Need To Know

1. Preheat the oven to 425F and line a baking tray with baking paper.

2. Place the sweet potato, 1/2 tablespoon of oil, coriander, cumin, smoked paprika, and sea salt in a bowl and toss to combine. Transfer to the prepared baking tray.

3. Cook the sweet potato for 30 minutes or until the sweet potato is tender and a skewer can easily pierce the sweet potato. When ready, remove from oven and set aside.

4. In a skillet, heat 1/2 tablespoon of oil over medium heat and add onion. Cook until translucent and fragrant, and add zoodles, spinach and seas salt and cook for 5-7 minutes. Add the sweet potato and mix well.

5. In a second nonstick skillet, heat up 1/2 tablespoon coconut oil over medium-low heat and fry egg. Cook until the white is opaque and the yolk has set, about 1 to 2 minutes.

6. Plate with the veggie mix and top with a fried egg.

Recipe makes 6 servings.

Fall Veggies Bake: Pumpkin Sweet Potato Brussel Sprout

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There is nothing better than a healthy, hearty bake with some delicious, crisp roasted veggies in the Fall. Sweet potatoes, pumpkin and Brussels sprouts are pretty simple, but once roasted, the flavors all melt together and make a mouthwatering side dish. I love serving them with proteins like grilled chicken, salmon or even on their own with some quinoa on the side.

What You'll Need

1 red onion, chopped into pieces
2 sweet potatoes, roughly chopped
1 large orange beetroot, roughly chopped
1 sugar pumpkin, chopped
1/4 cup Italian parsley, roughly chopped
2 tablespoons fresh rosemary, roughly chopped
2 tablespoons fresh thyme, roughly chopped
2 tablespoons coconut oil, melted
1 tbs apple cider vinegar (optional)

What You'll Need To Know

1. Preheat oven to 450F.

2. Place all vegetables in a big bowl and toss with coconut oil, herbs, salt and pepper, making sure to coat all the veggies.

3. Cover a baking sheet with parchment paper or aluminum foil and spread veggies out in a single layer.

4. Roast the vegetables in the oven for 30 minutes then stir them around. Add in the parsley and roast for a further 10 minutes or until golden brown and tender.

5. Take out of oven and pour vinegar over veggies. Serve and enjoy!

Recipe makes 6 servings.

Hearty Beef Stew

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Nothing says Fall like a comforting, hearty bowl of stew.  Since the days are getting colder here in the Pacific Northwest, I've been making a lot of stews lately. And, this Hearty Beef Stew is one to try! Tender chunks of beef in a dense tomato and bone broth stock sauce, perfectly spiced with beautiful smoky Spanish paprika, balanced out by a splash of Sherry. But don’t go easy on the paprika now – this stew can take plenty.

Hearty Beef Stew
Hearty Beef Stew

What You'll Need

1/2 lb beef chunks
1 tomato, cut in fours
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/2 teaspoon red pepper blend
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
sea salt, to taste
1.5 cups water
1 cup bone broth
1.5 cups water
1 cup bone broth (or red wine)
6 fingerling potatoes, halved
4 mushrooms, sliced
1/2 leaks, sliced in medallions
1 carrot, peeled and sliced in medallions

What You'll Need To Know

1. Using a slow cooker add beef chunks, water, bone broth, tomato, smoked paprika, cumin, cinnamon, red pepper blend, rosemary, thyme, oregano, sea salt, Sherry (or red wine) and let it cook for 6 hours.

2. At 4 hours add the vegetables except for mushrooms.

3. Add mushrooms when with one hour remaining.

4. Serve and enjoy!

Recipe makes 4-6 servings.

Smoked Salmon Avocado Bun Breakfast Burger (Paleo, Whole30, Gluten-Free)

A simple, yet super delicious was to enjoy breakfast! An Avocado Bun can be the base to any combination, but one that I’m loving at the moment is this combination — smoked salmon, egg, bacon, and plant-based mayo.

Smoked Salmon Avocado Bun Breakfast Burger

Smoked Salmon Avocado Bun Breakfast Burger

Messy, savory burgers are a delicious American tradition. And, it's not often the bun that are the messy part of the burger. This has changed ever since avocado burger bun has made that tasty appearance on our Instagram feeds.

You can thank Colette Dike of Fooddeco for this revolutionized concept of buns. The Amsterdam-based food stylist drool-worthy pics of avocado burger buns, is basically a whole, halved, and skinned avocados sandwiching in some pretty amazing ingredients.

Earlier this week, I took a stab at this trend after seeing it on my instafriend's account, briewilly. It was so delicious! It's so many great things all in one meal! And, the best part is that it's gluten-free and keto-friendly with only 7 net carbs, 18g protein, and 46g fat.

What’s in it? Avocado, Just Mayo, in the middle (where the avo pit goes), Whole Foods smoked salmon, bacon, Vital Farms fried egg, sea salt and black sesame seeds.

Smoked Salmon Avocado Bun Breakfast Burger

Smoked Salmon Avocado Bun Breakfast Burger

Smoked Salmon Avocado Bun Breakfast Burger

Paleo, Whole30, Gluten-Free

Makes 1 serving

What You'll Need

1 avocado, halved, pitted and skinned
1 slice smoked salmon
1 tablespoon Just Mayo
2 slices crispy bacon
1 fried egg
sea salt, to taste
1 pinch black sesame seeds

What You'll Need To Know

1. Slice the avocado in half and use a spoon to remove the pit. Carefully remove the skin from the avocado and set avocado aside on a plate.

2. Add Just Mayo to the middle of the avocado (bottom layer) where the pit would go.

3. Next, add a layer of smoked salmon, followed by a fried egg, and two pieces of bacon.

4. Place the top layer avocado and sprinkle with sea salt and sesame seeds.

 

Sweet Potato Toast

Holy sweet potato! Are we in brunch heaven? The fancy-shmancy toast tartine craze continues to wow and mesmerize, but for us gluten-free folks, it’s a special kinda torture. Those uber trendy toast snacks have taken over our Instagram feeds, and not to mention our fav breakfast spots. But before you let those crispy, crunchy bread rafts with those delectable toppings get the best of you, you need to hear the latest foodie trend: Sweet Potato Toast. Yassss! Sweet Potatoes, darl’in!!! Move over Kim K., sweet potato toast is breaking the internet. This is a breakfast game changer. Sweet potato + a toaster… yes! That's it! It doesn’t get any easier than that. Making them is pretty easy, and it's way more nutritious than bread. PLUS…extra breakfast bonus points: sweet potatoes are an amazing source of calcium, potassium & vitamins A and C. POW!💥

What you need to know… Slice the sweet potato into quarter-inch-thick pieces (they should look kind of like toast, obvi!) & pop them into the toaster. After two rounds on the highest setting, they’re ready to eat. Add you usual toast suspects like almond butter or mashed avo and egg. This mornings' SPT has mashed avocado, caramelized onions and mushrooms and a fried egg.

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What You'll Need

1 sweet potato
1 avocado, peeled, sliced and smashed
2-4 eggs (depending on how many you'd like).
1 large avocado, peeled and sliced.
1 cup mushrooms, sliced
1/2 onion chopped
1 tablespoon coconut oil
salt and pepper, to season.

What You'll Need To Know

Toaster METHOD:
1. Slice sweet potato into toast like pieces about 1/4 inch thick and add to toaster and toast on the highest setting.

2. Toast TWICE! It took mine 2 rounds on high in the toaster to cook through and result in this slightly browned “toast”.

Oven METHOD:
1. Preheat oven to 350F

2. Add sweet potato toasts to a baking sheet and cook for 12-15 minutes or until golden brown.
Once your sweet potato toasts are nice and toasty, top with mashed avocado, add the onions and mushrooms and then top with a fried egg (optional)

Toppings:
1. For the caramelized onions, Slice the onions: Trim the tip and root from the onions, cut them in half and remove the skins. Slice the onion from root to stem into thin slices.

2. Melt the coconut oil over medium heat.

3. Add the onions and stir them gently to coat with coconut oil.

4. Next, add the mushrooms and season with salt and pepper.

5. Check the onions every 5 to 10 minutes. Stir the onions and scrape up any fond that forms on the bottom of the skillet. Exact cooking times will vary with the number of onions you're cooking, their liquid and sugar content, and their age.

6. While your onions and mushrooms caramelize, mash your avocado and set aside.
 

Ham and Eggs Cupcakes

Mornings should start off right with a great breakfast. It shouldn't be the time of day for scarfing down a granola bar or cereal out of a plastic cup at your desk. But, who has time for cooking up breakfast? I find myself in the dilemma all the time. When it comes to breakfast, I want something that is good for me, doesn't take too much time, skill and effort. This is why I love this recipe: Ham and Eggs Cupcakes. This recipe looks super fancy but barely requires any cooking skills to pull off.

Baked eggs take hardly any time and no effort. So while they're in the oven getting delicious, you can get started on the rest of your morning. These eggs also travel well and can be made the night before. The best part is that you don't have to add salt since the saltiness of the meat will be enough.

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What You'll Need

6 eggs

1 avocado

6 Slices of nitrate free ham (I used Applegate Ham)

Dill Pepper (optional)

(I used a smaller cupcake tin; feel free to use full size. Just be sure to double the ingredients.)


What You'll Need To Know

Preheat oven to 400F

In a muffin tin or a cupcake tray line, however, many “breakfast cupcakes,” you plan to make with a slice of ham and a slice of avocado in each.

After the ham and avocado are in, crack an egg in each of the cups and garnish with Dill.

Place in the oven for 20 minutes. The whites sound be firm to the touch.

If you don’t want the yolk to be extremely firm cook for about 15-16 minutes.

Once the eggs are done, sprinkle a little bit of pepper to taste on top for a little kick!

4th of July Chia Seed Pudding with Strawberry Puree

Happy Independence Day, good ole US of A! This chia pudding is downright delicious. Chia Seeds + hemp seeds + coconut milk + a strawberry mint puree + blueberries. YUM! This is so good and perfect for a spirited 4th. Extra credit for any healthy dessert/appetizer/snack doubles as patriotic table decor, too, amiright? BOOM!

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Chia Seed Pudding with Strawberry Mint Puree Blueberries_2
Chia Seed Pudding with Strawberry Mint Puree Blueberries_2

What You'll Need

1/4 cup chia seeds
1 cup unsweetened almond milk
1 tablespoon hemp seeds
1/2 teaspoon stevia or 1/2 tablespoon honey
vanilla bean powder, a dash
6 medium strawberries
1/4 cup blueberries
5 mint leaves

What You'll Need To Know

1. Pour 1 cup of almond milk in a cup or Mason Jar.

2. Add the chia seeds, vanilla and hemp seeds and stir vigorously. Let sit and stir vigorously in 20 minutes.* If you don't stir, the chia seeds will just form a large clump on the bottom.

3. Place in the fridge overnight.**

4. Place the strawberries and 4 mint leaves in a food processor and blend until smooth.

5. Add the strawberry puree to the chia seed cup or jar.

6. Top with blueberries and enjoy!

* If you are crunched on time, you can skip the second stir and just stir vigorously when you are ready to eat it.

** Chia Seed Pudding is ready to eat after 2 hours, but gets thicker over.

Makes 2 servings.

Peruvian Ceviche

Now that summer is here; there are so many great fresh dishes filled with plenty of fresh ingredients. And, if there is one dish in particular that is a staple in my household it's Ceviche.

Peruvian style fish ceviche is different than the Mexican ceviche that I grew up with. Some of the main differences are that the ones made in Peru tend to marinate for less time in lime juice, and there's the absence of tomatoes and cucumbers. Mexican style ceviche is generally made using shrimp over fish. Peruvian ceviche is typically served on a lettuce leaf, with boiled choclo or corn, cancha corn or Andean style corn nuts, and sweet potato. The sweet potato is usually boiled and sliced and added to the mix as garnish.

This is absolutly my favorite dish. It's a light and delicious summertime dish!

peruvian ceviche
peruvian ceviche

What You'll Need

1 ½ pounds very fresh and good quality fish filets (corvina, halibut, mahi-mahi)
1/2 red onion, thinly sliced
8 lemons
1 habanero pepper thinly sliced
1 garlic clove
1/2 fresh boiled corn cup Peruvian corn or Cuzco corn
1 sweet potato boiled thick slices
Salt to taste
Pepper to taste
1/4 cup cilanto
1/4 teaspoon cumin
Sides: Chifles or fried green plantain chips
 

What You'll Need To Know

Cut the fish into squares pieces.

In a bowl put the pieces of fish, pepper (to taste), salt pepper, garlic, cumin, and cilanto and mix together. Once mixed well, add lemon juice and mix together.

Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water and add to mix and cover and refrigerate for about 10-15 minutes.

Taste the fish ceviche and add additional salt if needed. Use a slotted spoon to remove the fish and onions from the lime juice mix and place in a serving bowl, sprinkle with olive oil and finely chopped cilantro.

Serve immediately with your choice of sides and garnish with sweet potato and boiled corn and service with plantain chips.

Oven-Baked Chicken Breast with Shiitake Mushrooms

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Oven baked chicken breast with its tasty dinner squad. This recipe is easy to make and requires hardly any effort, and kitchen equipment. You'll need foil, your oven, and your ingredients. That's it! It makes for a quick and easy weeknight dinner that is packed with flavor and good for your ingredients.

What You'll Need

2 3-4oz chicken breast
8 shiitake mushrooms
8 broccoli, thinly sliced
1/4 cup kalamata olives
1 lime, thinly sliced
1 lemon, thinly sliced
1tablespoon grated ginger
2 sheets of foil
1 garlic clove, chopped
1 teaspoon crushed red pepper
1 orange
1 tablespoon olive oil
sea salt, to taste
 

What You'll Need To Know

Preheat the oven to 450°F

Put each chicken breast on a piece of individual foil (about a 14"square), and brush with olive oil.

Arrange evenly shiitake mushrooms, broccoli, kalamata olives, lime and lemon slices, ginger, garlic, crushed red pepper to each chicken breast. Squeeze half and orange over each and season with salt.

Gather together the edges of the foil, seal tightly and shake!

Bake the parcels on a baking tray in the oven for 25-30 minutes.

Plate each parcel individually and allow your guests to open their own parcel.

If you're making more making more than 2 servings double up on your ingredients.

Makes 2 servings.

Garden Fresh Salad with Seared Tuna

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Garden Fresh Salad with Seared Tuna letsregale.com
Garden Fresh Salad with Seared Tuna letsregale.com

Searing tuna to perfection skills so on point that I'm considering adding it to my resume. I made this last week and it was absolutely delicious and so simple to make. This Garden Fresh Salad with Seared Tuna is a very healthy choice dinner or lunch and is easy and fast to make.

This salad is amazing! The tuna adds a healthy kick of protein and freshness to the salad. With its distinct flavor and its high nutrient content, tuna is one of the healthiest and most delicious types of seafood available. But, since it's low-fat content, it tends to get dry and flaky if it's cooked all the way through. (Think canned tuna.) Searing tuna is a great way to keep it moist and flavorful.

Searing tuna to perfection you have to remove excess water from the surface of the tuna. Cut the tuna into even-sized steaks if it isn't already divided this way, and pat each steak gently with a paper towel on both sides. The steaks don't need to be bone-dry, but you don't want any excess water beyond the natural moistness of the meat since tuna steams when it cooks.

Another important step is making sure to heat the oil in a pan on the stove using a medium-high or high heat for about five minutes or until pan starts smoking. The key to getting a good sear is cooking at high heat for a short length of time. Cooking tuna at too low of temperature won't give you the crispy texture you want and cooking for too long will risk drying out the inside of the meat.

What You'll Need

1lb sushi grade fresh Tuna Steaks
2 tablesoons canola oil*
1 red bell pepper, washed and chopped fine
1 red onion, sliced thin
2 stalks of celery, sliced thin on diagonal
1/2 cup washed and chopped dill
1 ripe avocado, sliced
2 small cucumbers, washed and sliced thin on diagonal
12 grape or cherry tomatoes
1 cup cooked garbanzo, or 1 can, drained and rinsed
4 cups baby arugula, washed
2 cups baby spinach
sea salt to taste
fresh ground black pepper to taste
Lemon vinaigrette
Aged balsamic (18 years or older)

What You'll Need To Know

Heat a non-stick skillet on med/high heat.

Brush the tuna steaks with a bit of olive oil and drop in pan.

Cook each side for 2-4 minutes depending on how you like your tuna steaks cooked, season with salt and pepper and set aside to rest.

Place the tomatoes, sliced onion, sliced celery, chopped dill, sliced avocado, sliced cucumber, diced red pepper, garbanzo beans, spinach and arugula in a bowl. Toss to combine it Lemon vinaigrette and set aside.

Slice your tuna steaks into stip-bite size pieces, arrange on salad, and drizzle with your aged balsamic.

Season to taste with salt and pepper.

* Use canola oil or another oil with a high smoke point, never olive oil.

Oven Roasted Mushrooms with Lemon Thyme

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Mushrooms make for a great hearty vegetable side. Whole roasted mushrooms roasted with fresh sprigs of lemon thyme make a rustic side dish that goes well with almost anything savory. And, they’re an excellent example of how powerful fat can be for adding flavor to your cooking. Starting with some coconut oil or clarified butter in a roasting pan gives you that slightly nutty flavor as a base, and brings out the flavor of the herbs even more as well as adding a flavor of its own. This Oven Roasted Mushrooms with Lemon Thyme recipe features crimini and shiitake mushrooms, roasted in the sweet aroma of Lemon Thyme. Just like normal Thyme, it looks exactly the same, but offers a bit more flavor and aromatic notes to your dishes. It delivers a soft herbal thyme flavor along with a subtle essence of lemon, all without any of the bitterness we sometimes get from regular thyme.

Alternately, if you're looking for something heartier, you can serve these with poached salmon or roasted chicken. You can also make these ahead of time, and pack them for lunch and toss them up in a salad.

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Oven Roasted Mushrooms with Lemon Thyme_11
Oven Roasted Mushrooms with Lemon Thyme_9

What You'll Need

16 oz. cremini mushrooms
16 oz shiitake mushrooms
4 garlic cloves, minced
6 to 8 fresh lemon thyme sprigs
Coconut oil or Clarified butter
Sea salt
Freshly ground black pepper
 

What You'll Need To Know

Preheat your oven to 375 F.

Add cooking fat, garlic and thyme sprigs to an oven proof skillet and mix together until the mushrooms are coated.

Season the mushrooms to taste with sea salt and freshly ground black pepper.

Drizzle with the olive oil and roast in the oven for 25-30 minutes.

Remove the skillet from oven and baste the mushrooms with the sauce that remains in the bottom of the skillet.
 

Recipe makes 4 servings.