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.

More Life Smoothie Bowl Garden

Drake says More Life. I say more smoothie bowls, 'cause they give me more life.

If we’ve learned anything from our Instagram feeds, it's that smoothie bowls are one of the biggest breakfast Summer trends out there. Packed with leafy greens, tropical fruit, or creamy avocado, these bowls are filling, nutrient-packed, and down-right delicious.

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What You'll Need

Smoothie Base
1 handful frozen spinach, organic
1/4 cup microgreens
1/4 avocado, frozen
3/4 cup homemade cashew milk
1 tsp maca
1/2 lime, without peel
1/2 cup coconut meat
1 scoop Vital Proteins collagen peptides
2 dates, pitted

Toppings
Edible flowers
1 tsp Coconut flakes
1/2 tsp Bee pollen

What You'll Need To Know

Add all smoothie base ingredients into a high-speed blender and blend for 45-60 seconds, or until smooth.

Pour in a bowl and top with coconut flakes, bee pollen and flowers.

Sea Veggies Gratitude Bowl (Whole30, Gluten-Free, Paleo)

Sea Veggies Gratitude Bowl (Whole30, Vegan, Gluten-Free)

Sea Veggies Gratitude Bowl filled with mushrooms, baked sweet potatoes, avocado, and smoked salmon makes for a perfect meal. 

When it comes to my favorite meals, they tend to be simplistic and nourishing. Food doesn’t need to be over the top or pretentious. Simple, honest food is where it’s at. Our health is the most precious thing we own. Without it, we cannot enjoy life, our family or friends.

This Sea Veggies Gratitude Bowl is perfect for Winter and makes a great nourishing meal as it gives your body a break from grains and you can make the elements in advance and fill your bowl for a quick grab-n-go lunch or dinner.

You can use different vegetables, too. Salmon is packed with protein so you have a complete, balanced meal. These bowls are best eaten at room temperature but if you’re in a hurry, it’s fine to tuck in while the roasted sweet potatoes are still hot.

Sea Veggies Gratitude Bowl (Whole30, Vegan, Gluten-Free)

Sea Veggies Gratitude Bowl

(Whole30, Vegan, Gluten-Free)


Recipe makes 4


WHAT YOU'LL NEED

1 package wakame seaweed

1 avocado

12 oz Smoked salmon

Sesame seeds
 
Mushrooms
1 lb mushrooms, sliced in half
3 tablespoons coconut aminos
1/8 cup nutritional yeast
1 tbsp chili powder
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt
½ teaspoons black pepper

Sweet Potatoes
1 185g sweet potato, washed and cubed
1 tbsp smoked paprika
1/2 tbsp dried rosemary
1/2 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp coconut oil
sea salt, to taste

WHAT YOU'LL NEEDTO KNOW

Mushrooms:

In a mixing, whisk together all ingredients except the mushrooms.

Add the mushrooms and coat.

Place in a dehydrator and dehydrate for 3 hours at 115F.

Sweet Potatoes:

Pre heat oven to 350F.

Coat sweet potatoes with coconut oil and spices.

Bake for 30-35 min

Once mushrooms and sweet potatoes are ready, plate wakame seaweed, sweet potatoes, mushrooms, 1/4 avocado with sesame seeds and 3 oz smoked salmon.


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.

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Purple Cauliflower Mint Salad
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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.

 

Spaghetti Squash with Grilled Chicken Cacciatore

Spaghetti Squash with Grilled Chicken Cacciatore  gluten free paleo whole30 pcos food

Ready for some better-for-you Spaghetti?

I LOVE making spaghetti squash for a comforting meal that fits perfectly into a gluten-free, paleo, Whole30 and PCOS food meal plan! I'm sharing with you one of my favorite recipes that is a simple, an easy way to enjoy nature's pasta: spaghetti squash.

If you've never tried this gratifying dish, you're in for a real treat! The texture and taste is so close to real pasta, the difference is hardly noticeable. And with all the nutrients and benefits like vitamin A and fiber, you may even like it better.  

Spaghetti squash is a light yellow colored oblong gourd that, when baked, becomes stringy on the inside. This allows you to make it into a pasta-like dish. It’s a pretty amazing and healthy alternative for all of my fellow pasta lovers out there. 

Spaghetti Squash with Grilled Chicken Cacciatore

Spaghetti Squash with Grilled Chicken Cacciatore

4-6 servings

What You'll Need

3 tbsp nutritional yeast
1 tbsp coconut oil
1 orange bell pepper, chopped
1 red bell pepper, chopped
1 large onion, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2 tablespoons capers
1 teaspoon dried oregano
1/4 cup fresh basil (torn)
14 ounces crushed tomatoes (canned)
1 spaghetti squash
sea salt, to taste
black pepper, to taste
crushed red pepper flakes, to taste
pine nuts, to taste
4 4-5 oz grilled chicken breast

What You'll Need To Know

Spaghetti Squash: Preheat oven to 375F. Cut the squash in half, long ways. Use a spoon to take out the seeds and discard. Place both halves of the squash in a baking pan and bake for 45 minutes. Flip the halves over and bake for another 15 minutes. Remove the squash from the oven and allow to cool.  With a fork, peel the insides of the squash away from the outer shell. It should come off in long pieces that resemble spaghetti noodles. 

Chicken: Preheat grill or grill pan to medium-high heat and lightly brush with olive oil. Preheat oven to 350ºF. Grill chicken breast until charred on both sides, about 8 minutes total. (Alterinicatly, an oven baked chicken, will work wonderfully!) Let it sit and slice into cubes/stripes.

Sauce: In a skillet, heat oil on medium. Add garlic and onion and cook until fragrant and onion become translucent. Next, add in bell peppers, cremini mushrooms, capers, dried oregano, basil, crushed tomatoes, sea salt, pepper and crushed peppers, and cook for 7 minutes.

Remove from heat and add in spaghetti squash and chicken and mix well. Season with pepper and basil and garnish with pine nuts.

TIP: Don't have 4-6 mouths to feed? This recipe is great for meal prep! Save the rest in air tight containers for lunch and dinner during the week. 

 

What's your favorite way to enjoy spaghetti squash?

Let me know in the comments on Instagram!

Find me on Instagramtwitter and facebook

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.

Avocado Bun Burger and Salmon Sushi Bowl Dinner

Let’s talk about these Salmon Sushi Bowls because you need these 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. 

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Salmon Sushi Bowl Dinner

What You'll Need

Salmon Sushi Bowls
1-1 1/2 pounds wild-caught salmon, sushi grade
1 avocado, sliced
1 cucumber, sliced
1 cup edamame
1/4 cup pickled ginger
3 green onion, sliced
bonito flakes, to taste
4 sheets nori, cut into strips
sesame seeds for garnish
Sushi Rice
Chili oil (I used @hotmamasalsapdx)

Sushi Rice
2 cups short grain white sushi rice
3 cups Water
2 tablespoons rice vinegar
1 tablespoon coconut aminos (or 1 tbsp sugar)
1/2 tablespoon sea salt

What You'll Need To Know

Prepare Sushi Rice. Rinse the rice until water runs clear.

Add to water in a medium pan, stirring a few times until water comes to a boil. Cover and reduce heat to low. Cook for about 20 minutes, or until water has evaporated.

Allow rice to cool slightly. In a small bowl, mix the rice vinegar, coconut aminos or sugar and salt. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Pour vinegar mixture over the rice and stir until combined. 

To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of sliced salmon, avocado, cucumber slices, green onion slices, edamame, pickled ginger, and a few pieces of nori. Drizzle with chili oil. Garnish with sesame seeds and bonito flakes if desired.

Recipe makes 4-5 servings.

* I omitted the edamame since I’m soy-free

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Salmon Avocado Bun Burger

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

WHAT YOU'LL NEED TO KNOW

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.

 

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. 

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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

WHAT YOU'LL NEED TO KNOW

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.

 

Smoked Salmon Avocado Bun Burger

Some days you have a bite of food that makes you go “woah!”

Your eyes widen.

You look down at the plate, with a look of amazement; almost pushing things around with your fork to see what’s making it so special. You take another bite, smiling as you do so, almost giggling of euphoric bliss, because it’s just so darn delicious.

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This happened to me with the rediscovery of the Avocado Burger in Milan.

Simplicity at it's best. Avocado used as the bun, filled with salmon lox, ribbons of zucchini and cucumber and marche greens all seasoned in a lemon, dill sea salt mix; and, the top avo-bun sprinkled with sesame seeds.

It is through my love of these tasty avocado bites, these perfectly balanced, sometimes weekly, sometimes daily forkfuls of little gastronomic treasures that excite me.

Since this rediscovery, I've been making a lot of Avocado Bun Burgers and playing around with plenty of different ingredients. This one in particular is simple yet so delicious. Fork and knife required. 

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SMOKED SALMON AVOCADO BUN BURGER

(Gluten-Free, Paleo, Whole30)

What You'll Need To Know

On a small bowl mix together lemon, dill sea salt, pepper and toss in salmon and bell pepper slices. 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 red bell pepper.

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

Recipe makes 1 serving.

What You'll Need

1 Avocado, peeled, pitted, halved

Red bell pepper, thinly sliced

3oz smoked salmon

1 tbsp filled, chopped

Juice from 1/2 lemon

Sea salt (coarse or finishing salt flakes)

Ground Black pepper


Chilled Savory Avocado Soup

It's no secret that I'm obsessed with avocados. I eat them daily. And, when I don't my body craves them.

I've loved them for as long as I can remember. When I was little, most other kids were grossed out by their texture or flavor, but I couldn't get enough. I'm not sure if it has anything to do with growing up in a Mexican-American household or growing up in California, but my mom always had avocados on hand. In the Summer, she usually has at least a dozen at any given time, and I've become the same way.

When I'm not making guacamole or putting them in salads and smoothies, I just cut one open, sprinkle some sea salt on, and eat it with a spoon. The whole thing, and I'm not ashamed!

Let's talk about this Chilled Avocado Soup. Sounds weird, right? But, trust me... it's really good! It's sort of like gazpacho, but instead of tomato, it's got avocado. And, it's perfect for those warm summer days ahead. It's delicious, healthy, packed with all the good-for-you fats; and also really, really simple to make. 

This savory, rich, creamy avocado soup contains no cream or milk. No cooking, no mess in the kitchen. Just seven ingredients and a blender are all you need.

If you want it spicy, try adding a fire roasted serrano pepper in for a nice kick. A little bit of cilantro as a topper might be nice, too!


avocado soup

What You'll Need

3 avocados, cut into chunks
3 cups bone broth (I used this brand)
1 cup coconut milk
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 tsp tarragon leaves
1 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon cayenne pepper

What You'll Need To Know

Combine ingredients in a blender, and process until smooth.

Cover and refrigerate 2 hours or until fully chilled.

Pour soup into serving bowls and enjoy.

Recipe makes 4-5 servings

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**
Avocado

 

 

* 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

Skewers
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

Salad
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

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. 

portabello-1.jpg

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

Toppings
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!.

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

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

veggie_hash_avo-2-2.jpg

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.