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


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.

 

Jackfruit "Pulled Pork" Tacos

Jackfruit "Pulled Pork" Tacos Plant-based vegan

I know what you're thinking...

WTF is Jackfruit?

If you’ve never heard of jackfruit before, don't worry, you're not totally out of the loop with this exotic fruit. This starchy member of the fig family is a staple in Southeast Asian and Brazillian cuisine and has become more popular especially with plant-based cooking. You can easily find Jackfruit in canned form, in pouches in the refrigerated section of the grocery store and om Thrive Market, or the actual fresh fruit at Asian supermarkets. 

Jackfruit is packed with potassium, fiber, and anti-inflammatory benefits; it’s not only a nutritional powerhouse but when cooked and shredded, it's a pulled pork texture and flavor doppelgänger. How great is that? 

The first time I had Jackfruit was over a decade ago when my mom found this larger than life fruit in China town in San Francisco. The fruit was so fragrant and sweet, very reminiscent to juicy fruit gum. Years later, I've enjoyed it raw and in its cooked form at Prasad, a vegan, entirely gluten-free cafe here in Portland. 

This Jackfruit "Pulled Pork" Tacos recipe is inspired by the "pulled-pork" wrap I've enjoyed at Prasad.

Jackfruit "Pulled Pork" Tacos
Jackfruit "Pulled Pork" Tacos
This Jackfruit "Pulled Pork" Tacos recipe is inspired by the "pulled-pork" wrap I've enjoyed at Prasad.
Jackfruit "Pulled Pork" Tacos
Jackfruit "Pulled Pork" Tacos
Jackfruit "Pulled Pork" Tacos

What You'll Need

Brine: 3-4 cups water, 1/8 cup sea salt

20 oz Jackfruit
1 tablespoon coconut oil
1/2 purple onion, minced
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon smoked Spanish paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
2 tbsp apple cider vinegar
3/4 cups water

Toppings:
1 avocado
1 cup microgreens
1 watermelon radish, sliced
6 almond flour tortillas (I used this brand)
lime, optional

What You'll Need To Know

In a small bowl, mix chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper. Store in an airtight container.

Brine Jackfruit for 10 minutes. Drain and pat dry. If using canned Jackfruit, make sure to used brined not in syrup. Drain as well and pat dry.

Heat coconut oil in a skillet over a medium heat. Add onions and cook until translucent, about 4-5 minutes.

Add the shredded jackfruit, 3/4 cups water, apple cider vinegar, and spice mix and mix together. Cover and cook for 10 minutes.

Stir, reduce heat to low and continue to cook for about 15-20 minutes or more, until the sauce is absorbed. 

Prep the toppings and heat tortillas on a skillet. Add jackfruit. microgreens, watermelon radish, and avocado.  

Recipe makes 6 tacos.

 

Side Notes: If you are using fresh Jackfruit, check out this YouTube video on how to pick the right Jackfruit, how to cut, etc.

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. 

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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.

 

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!.

Garbanzo Bean Mint Salad

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Hi, friends! I'm currently in Puerto Rico on a boat charter with friends. This recipe is one of the many delicious meals we've been making. Lunch time deliciousness! This healthy garbanzo bean salad is the perfect side dish for dinner or as leftovers to take for lunch the next day. The flavors of the fresh mint and lime really take this salad to the next level. While this isn't my original creation and can't take full credit for, I did help my friend Angela make this while we were sailing in Puerto Rico. It was bomb AF! NOW, who said you can’t eat deliciously on vaycay and still be healthy?

Garbanzo Bean Mint Salad
Garbanzo Bean Mint Salad

What You'll Need

2 cups cooked garbanzo beans
1 cucumber, chopped
2 tomatoes, chopped
2 tbsp Greek feta cheese
6 fresh mint leaves, chopped
2 limes
1/8 tsp sea salt
1/8 pepper
2 tbsp kalamata olives, sliced
Optional: Canned octopus and mussels in escabeche sauce
Tostada


What You'll Need To Know

1. In a mixing bowl toss in 2 cups cooked garbanzo beans, 1 chopped cucumber, 2 chopped tomatoes, 2 tbsp feta, 6 chopped fresh mint leaves, squeeze 2 limes, sea salt, pepper, 2 tbsp kalamata olives, sliced and toss everything together.

Optional: a side of octopus and mussels in escabeche sauce (olive oil and vinegar sauce) and serve with tostadas.

Counting Macros? Carbs: 9.3g / Fat: 7.9g / Protein: 10.5g

Recipe makes 6-8 servings.

 

Here's How to Build the Perfect Smoothie Bowl + Recipe

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Mornings have never tasted so good! A smoothie bowl is just what it sounds like. You make a smoothie, but then you place it in a bowl and top it with whole ingredients. The result? A super delicious and really healthy morning or midday meal. One caution, though – you can’t go crazy with ingredients or you could wind up making it less healthy and more junk foody. A smoothie bowl is just what it sounds like. You make a smoothie, but then you place it in a bowl and top it with whole ingredients. The result? A super delicious and really healthy morning or midday meal. One caution, though – you can’t go crazy with ingredients or you could wind up making it less healthy and more junk foody.

To be honest... If I'm not making a smoothie bowl at home, I tend to be very picky about the places that I order them from. Why? Well... at most smoothie bowl spots, they tend to make these seemingly "good-for-you" bowls heavy in fruit, sweet yogurts, sugar filled nut milks, granola, etc. packing in a ton of sugar and not enough protein. And, while fruit is good for you, these bowls are ‪‎sugar bombs‬, and it's not really a well-balanced pick. But, it doesn't have to be that way! 

I love health hacking recipes. Naturally, I wanted to hack this health trend.

Here's How to Build the Perfect Smoothie Bowl
Here's How to Build the Perfect Smoothie Bowl

So, how can you get the benefits smoothies can provide without overloading on sugar? My suggestion is getting rid of as much sugar as possible:

  • Swapping flavored yogurt for plain Greek or Icelandic yogurt. (Higher protein count!) Cashew yogurt is also another great alternative.
  • Don't use sugar, honey or agave nectar to sweeten it up. Opt for Stevia, Monk Fruit or get your sweetness from fresh fruit in season.
  • Try to incorporate more veggies and a bit less fruit. Instead of a whole banana try half and half an avocado for uber creamy consistency.

As for toppings, I get it. They are all the craze and what make them look so pretty. But don't go overboard with them. Be smart about them. Reach for the almonds, cashews, chia seeds, pumpkin or hemp seeds to boost the protein content of your smoothie bowl, and add healthy fats to your bowl. Coconut and goji berries are also a good pick.

Add a scoop of a plant-based protein or collagen peptides to up the protein content for a more balanced bowl.

Don't get me wrong. I'm all for your love of smoothie bowls. I just want to make sure you're doing 'em right. Here's a smoothie bowl recipe I'm currently loving:

Here's How to Build the Perfect Smoothie Bowl
Here's How to Build the Perfect Smoothie Bowl

What You'll Need

Smoothie Base:
1 zucchini (frozen)
1 handful baby spinach
1/4 avocado (frozen)
1/4 cup frozen blueberries
2 tbsp raw pumpkin seeds
1 scoop collagen peptides
1 tbsp chia seeds
1 tbsp coconut flakes (unsweetened)
3/4 cup cashew milk, unsweetened
a pinch of pink Himalayan sea salt
1 tsp cacao nibs
3 drops stevia

Toppings:
1 tbsp Solstice Canyon cardamom clove almond butter
1 tsp coconut shavings
1 tsp raw pumpkin seeds

What You'll Need To Know

1. In a high-speed blender add 1 zucchini (frozen), 1/4 avocado (frozen), 1 handful baby spinach, 1/4 cup frozen blueberries, 2 tbsp raw pumpkin seeds, 1 scoop collagen peptides, 1 tbsp chia seeds, 1 tbsp coconut flakes (unsweetened), 3/4 cup cashew milk unsweetened, a pinch of pink Himalayan sea salt, 1 tsp cacao nibs, 3 drops stevia, and blend for about 30-60 seconds until everything is smooooooth.

2. Pour in a weck jar or tall glass and drizzle with Solstice Canyon cardamom clove almond butter and sprinkle coconut shavings and more pumpkin seeds.

Tuna Zoodle Salad with Avocado

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Is it sad that tuna salad is one of my favorite meals? It’s no secret how much I love tuna. It’s the best ever! Especially paired with zoodles. I always keep cans of tuna in the pantry to add to salads or use in wraps. Tuna is an awesome source of protein but I know how bland it can be just eating it out of the can. This Tuna Zoodle Salad with a side of avocado is pretty darn delicious and pretty simple to make.

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What You'll Need

1 zucchini
1 can tuna fish (I used Safe Catch Foods brand)
2 tsp coconut aminos
1/2 tbsp Bulletproof XCT oil
2 tbsp shredded carrots
1 green onion, chopped
1 tbsp Skout Backcountry jalapeño pumpkin seeds
1 tbsp purple cabbage, chopped
1/2 cup baby spinach
San Francisco Salt Co chili lime sea salt, to taste
1 tsp black sesame seeds
half a sliced avocado


What You'll Need To Know

zoodle 1 zucchini and toss with 1 can tuna fish, coconut aminos, 1/2 tbsp Bullet Proof XCT oil, 2 tbsp shredded carrots, 1 green onion, 1 tbsp Skout Backcountry jalapeño pumpkin seeds, 1 tbsp purple cabbage, 1/2 cup baby spinach, San Francisco Salt Co chili lime sea salt, and black sesame seeds sprinkled on half a sliced avocado.

Recipe makes 1-2 servings.

Wanna try Skout Backcountry Jalapeño Pumpkin Seeds? Use promo code 'valerie17' for 15% at check out!!

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!

DID YOU TRY THIS RECIPE? COMMENT HERE!

ROASTED VEGGIE & SALMON BAKE

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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.

Better-For-You Baja Burrito Bowl

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Bowled and beautiful! 💕 This Baja Burrito Bowl is much healthier than other bowls out there. I made this delicious recipe for the gr8nola #thegr8cleanse!

Baja Burrito Bowl
Makes 4 servings

What You'll Need
2 cups of quinoa, cooked
2 cups of baby spinach
Red Bell Pepper, sliced
Yellow Bell Pepper, sliced
1 yellow squash, cut in medallions
1/2 purple onion, sliced
1/4 cup purple cabbage, sliced
1/2 tbsp coconut oil, melted
Cilantro for garnish
4-3 oz chicken breast
Juice of 2 limes
2 tbsp coconut oil
sea salt, to taste
pepper, to taste
Optional: Hot sauce or fresh salsa

What You'll Need To Know

1. Preheat oven to 350F. Add red bell pepper, yellow bell pepper, yellow squash and cabbage to a baking sheet and coat with coconut oil. Season with sea salt and pepper and bake for 15-20 minutes.

2. In a 2nd baking sheet, arrange chicken breast and heat oven to 400°F. Spray baking dish with cooking coconut oil spray. Brush both sides of chicken with coconut oil and season with lime juice, sea salt and pepper

3. Bake uncovered 25-35 minutes or until juice of chicken is no longer pink in the center.

4. Cool chicken 10-15 minutes and spread apart.

5. Heat a saucepan with 2 cups dried quinoa and 4 cups water and heat over a medium heat. Once the quinoa starts to boil, reduce to a low heat and cook for 20 minutes and cover with a lid.
In a bowl, add 1/2 cup cooked quinoa roasted veggies, chicken breast, and top with avocado.

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

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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!!

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. 

 

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

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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.
 

Purple Cauli-Rice Balanced Bowl

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Live vibrantly, friends! Discovering that vibrant beauty of purple cauliflower feels like finding a unicorn. Sure, I've seen and have tried purple cauliflower before, but never really thought about buying it often and making into cauli-rice. You've heard it time and time before to eat colorful foods and lots of them. If you've never tried purple cauliflower, the taste is mild and slightly sweet with nutty nuances. Pretty much any fruit, vegetable, or flower with a significant amount of purple or blue gets that color from anthocyanins. Even some reds can be anthocyanin-based. The deeper the color, the more anthocyanins.

Pretty much any fruit, vegetable, or flower with a significant amount of purple or blue gets that color from anthocyanins. Even some reds can be anthocyanin-based. The deeper the color, the more anthocyanins. Anthocyanins help in the prevention of the oxidation of omega-3 fatty acids in yourgut, and interacting with your body at the cellular level to produce beneficial antioxidant and/or hormetic effects.

Okay, so now that you know a little more about purple cauli, is that enough to get you excited about this recipe?!

Purple Cauli-Rice Balanced Bowl
Purple Cauli-Rice Balanced Bowl

What You'll Need

1 sweet potato (roughly 150g)
1/4 tbsp coconut oil
hickory smoked sea salt
dried oregano.
1 head of purple cauliflower
1/2 tbsp coconut oil
1/4 cup unsweetened coconut flakes a
lemon rosemary sea salt
2 cups baby spinach
2 tsp pine nuts
2 tsp pistachios
1 small avocado
black sesame seeds

What You'll Need To Know

1. Preheat oven to 400F.

2. Wash, peal, slice sweet potato in medallions. Coat with coconut oil and season with hickory smoked sea salt dried oregano.

3. Rice 1 head of cauliflower. Add to a food processor and pulse 5-6 times until it’s a rice consistency.

4. Heat 1/2 tbsp coconut oil in a skillet over a medium heat. Add in cauli-rice and unsweetened coconut flakes and season with lemon rosemary sea salt. Cook for about 7-8 minutes. Then, turn off heat and add in baby spinach and mix in and let it wilt.

5. Plate and sprinkle each plate 1 tsp pine nuts, 1 tsp pistachios, 1/2 a sliced avocado and sprinkle avocado with black sesame seeds.

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

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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. 

Cozy, Mouthwatering Chile Verde Pork Stew (Gluten-Free, Paleo, Whole30)

Baby, it's cold outside! And, I'm keeping warm with this Cozy, Mouthwatering Chile Verde Pork Stew.

This Mexican-Southwestern-style chili is all about the chiles and tomatillos. The chiles are green and mild, mixed with tangy tomatillos, smoky flavor of Mexican dried oregano, and tender slow cooked pork.

Eat this delicious stew with your favorite toppings like shaved almonds or cilantro and avocado for a delicious, healthy meal! Not on Whole30? Warm up some corn tortillas for a comforting meal. The best part is that you cook this up in a crock pot! Make the night before or before you head to work, and you'll have a delicious home cooked meal ready for you.

Chile Verde Pork Stew

(Gluten-Free, Paleo, Whole30)

What You'll Need

3 lbs pork tenderloin, diced (sub for chicken if preferred)
4 Mira Sol or Hatch Chiles, roasted, peeled, and chopped
1 (14.5 ounce) can fire roasted diced tomatoes
5 tomatillos, husked and chopped
1 large yellow onion, chopped
1 celery stalks, chopped
4 garlic cloves, minced
1 1/2 tsp ground cumin
1 tablespoons coriander
2 tablespoons dried Mexican oregano, crushed
1 tsp sea salt
1/2 cup chopped cilantro
1 quart bone broth
2½ cups cold water
1 bay leaf
2 tbsp Arrowroot Powder or Tapioca Starch
1 tbsp coconut oil
extra salt and pepper, to taste

Garnishes:  cilantro, avocado, cotija cheese, almond slivers, and Mexican crema or Greek yogurt

Whole30 Garnishes:  cilantro, avocado, cashew cheese, and almond slivers

What You'll Need

Method 1 (Crock Pot/Slow Cooker ):
Add all ingredients to a Crock Pot/Slow Cooker and cook for 7-8 hours on low.

Method 2:
1. Heat oil in a large skillet or casserole. Place the pork and cook for about 10 minutes, until pork is browned. Add the onions and garlic and cook until onions are tender about 5 minutes.

2. Add the chicken broth, salt, coriander, oregano, tomatoes, cumin, cilantro, and chile. Bring to a boil and then simmer for 30 minutes.

3. In a separate dish, combine water and cornstarch and continue to stir. Add a little of the cornstarch mixture at a time to the stew. The stew will thicken as it cools.

4. Serve and garnish!

Notes: If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. You can find it at Whole Foods, Latin supermarkets, and Amazon.

Recipe makes 6-8 servings.