this wild caught baked almond crusted cod with corn on the cob, ripe heirloom tomato wedges, asparagus, half an avocado and caulibroccoli rice. this was definitely a delicious flavorful and nourishing dinner!
for the almond crusted cod i blended 2 tablespoons extra v****n olive oil with juice of one lemon and about 1/4 tsp. garlic powder. drenched the cod in the lemon olive oil mixture then generously coated with almond flour, salt and black pepper. added an extra drizzle of evoo then baked on 425 f on a parchment lined sheet pan for about 20 minutes until the almond crust was golden brown. topped with fresh parsley. so much yum on this plate.
Strawberry avocado spinach salad with grilled chicken and lemon poppy seed dressing
lemon poppy seed dressing
1/2 cup light mayonnaise
1 tbsp lemon zest
3 tbsp fresh lemon juice
3 tbsp honey
2 1/2 tsp poppy seeds
1/4 tsp salt, or to taste
1 lb boneless, skinless chicken breasts, grilled then cooled 10 minutes and diced
8 oz baby spinach
2 1/2 cups sliced strawberries
3/4 cup chopped walnuts, lightly toasted
1 large avocado, peeled and diced
4 oz feta cheese, crumbled
1/3 cup chopped red onion
for the lemon poppy seed dressing:
whisk all ingredients in a bowl until well blended. cover and store in refrigerator until ready to use.
for the salad:
layer spinach and chicken among 4 plates or into 1 large salad bowl then layer over remaining salad ingredients. spoon dressing over salad and serve immediately.
Avocado salsa grilled chicken
1/4 cup fresh lemon juice
1/4 cup raw honey
4 fresh cloves garlic, minced
2 tbsp avocado oil, or olive oil
sea salt and pepper to your taste
4 boneless skinless chicken b*****s (about 1.5 lbs.) 4 slices mozzarella, or swiss cheese (optional)
1 large ripe avocado, diced
2 medium tomatoes, diced
a small handful of fresh chopped basil, or cilantro .
in a medium glass bowl whisk the honey, lemon juice, garlic, oil, sea salt and pepper. add the chicken, combine and coat well.
marinate, refrigerated for about 30 minutes.
in a small bowl make the avocado salsa. add in the diced avocado, tomato, basil and salt and pepper to taste. set aside.
heat the grill to medium high heat. grill the chicken on each side for about 5-6 minutes or until cooked throughout and tender.
immediately top with mozzarella cheese and salsa. enjoy!
Cashew alfredo rosé pasta 🍅🔥🍄 by @thedishonhealthy
super rich, but dairy-free!🙌🏻
2 cups of chopped/washed mushrooms
2 cups of fresh, chopped organic tomatoes
1/2 cup freshly chopped white onions or shallots
1 tightly-packed cup of fresh organic spinach or arugula
2 tbsp of extra-virgin olive oil
2-3 cups of your favorite gf brown rice, quinoa or chickpea pasta
1-2 tsp of red chili flakes
2 tbsp of low-sodium tamari (gluten-free soy sauce)
*you’ll need a food processor or high-speed blender for the sauce
for the cashew alfredo rosé sauce:
1 + 2/3 cups raw cashews soaked (for at least 4 hours, preferably overnight)
1/2 tsp sea salt (or more, to taste)
3 large cloves of garlic, finely minced
3 tbsp of nutritional yeast
1 tsp apple cider vinegar
1 + 1/4 cup water or bone broth (bone broth adds the best flavor!)
bring a large p*t of water with a pinch of sea salt to a boil and add the pasta. cook for about 8-10 mins, i like it a bit “al dente” and then drain. i like to add a pinch of chili oil to the pasta after draining, it keeps it from sticking together.
in your food processor, throw in all the sauce ingredients and process until it’s smooth and creamy. if you feel it’s too thick, add a pinch more water or broth and then blend again. also, test-taste and adjust salt and pepper to suit your palate.
in a skillet or large sauce pan, warm up the extra v****n olive oil. add the onions, tomatoes and mushrooms and allow them to soften and brown a bit while stirring often. add the tamari sauce, stir well, then throw in the spinach (always do this last). i then add some cooked pasta and cashew sauce to the pan and give it a good toss. the soft, blistery tomatoes (along with the resulting juices will tint your sauce red). serve immediately.
note: the sauce will be mostly absorbed by the pasta- but it’s so dang tasty! alternatively, you can add the pasta at the very end over the served plates for a more “saucy presentation” and firmer pasta.
top with a sprinkle of red pepper flakes, coarse black pepper, h**p hearts for protein and fresh basil. enjoy!! x
Grilled shrimp caesar salad
a quick 15 minute grilled shrimp caesar salad with a homemade egg and anchovy free caesar dressing! this grilled salad is light, refreshing and perfect for the summer!
1 lbs. wild caught shrimp, peeled and deveined
1 tablespoon canola oil
1 head of romaine, cut in half
1/2 cup halved grape tomatoes
1 avocado, sliced
2 tablespoons pepitas
1 garlic clove
1 teaspoon stone ground mustard
a few dashes of tabasco, to taste
juice of half a lemon (1 1/2 tablespoons)
1 tablespoon of grated parmesan cheese
1/4 cup white wine vinegar
1/4 cup olive oil
salt & pepper to taste
heat grill to medium high heat, about 375 – 400 degrees f.
to a small food processor add garlic clove, stone ground mustard, tabasco sauce, lemon juice, parmesan cheese, white wine vinegar, olive oil, salt and pepper. blend until the garlic clove is minced and the dressing is emulsified. (no more oil and vinegar separation) ** if the dressing is too tart for you add a teaspoon of honey ** set aside.
season shrimp with salt and pepper.
drizzle each romaine half with canola oil.
spray grill grates with cooking spray.
place romaine lettuce directly on the grill. grill each side for 2-3 minutes, until the lettuce is slightly charred and starting to wilt. remove and set aside.
place shrimp directly on the grill and grill each side for 2-3 minutes. remove.
roughly chopped the charred romaine lettuce.
place lettuce in a bowl along with grilled shrimp, grape tomatoes, avocado and pepitas.
serve with dressing on the side.
Lemon chicken piccata
2 skinless and boneless chicken breasts, cut in half lengthwise
salt and pepper to taste
all purpose flour, for dredging
4 tbsp butter, unsalted
2 tbsp olive oil
⅓ cup fresh lemon juice
½ cup chicken stock or dry white wine, i used wine
¼ cup brined capers
⅓ cup fresh parsley, chopped
season chicken with salt and pepper. dredge chicken in flour and shake off excess. in a large skillet melt 2 tbsp of butter with the olive oil, over medium to high heat. add chicken pieces to the skillet and cook for about 3 to 4 min per side until browned. when chicken is cooked, remove chicken from skillet. remove skillet from heat. add lemon juice, chicken stock or wine, capers and scrape up the brown bits from the pan for extra flavor. return skillet to heat and bring to a boil. taste the sauce and season with additional salt and pepper if needed. add chicken back to skillet and simmer for about 5 minutes. remove chicken to a platter and add remaining butter and whisk for about a minute. sauce will thicken a bit. you can return chicken to skillet and garnish with parsley. alternatively you can pour the sauce over the chicken and garnish with parsley.
Chicken bacon spinach pasta
~ #cheatmeal#comfortfood ~
2 tablespoons olive oil
1 large, boneless skinless chicken breast
1 teaspoon italian seasoning (a combo of thyme, oregano, & basil)
salt/pepper, to taste
4 bacon strips
10 oz. penne pasta
garlic parmesan sauce
2 teaspoons garlic, minced
2 tablespoons all-purpose flour
1 + 1/3 cups half and half
1 + 1/3 cups parmesan cheese, shredded
1 tablespoon red pepper flakes
1 cup cherry tomatoes, halved
2 cups uncooked spinach
in a large cast-iron skillet, heat 2 tablespoons of olive oil on medium-high heat.
butterfly the chicken b****t to create 2 thinner slices, each about an inch thick. season each side generously with italian seasoning and desired amounts of salt and pepper.
sear the chicken in the hot skillet on each side. refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. if the pan gets too hot, reduce the heat to medium. each side will take 3-5 minutes. once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
reduce the heat to medium low and add the bacon to the same skillet. low and slow is the best way to cook bacon.
while the bacon cooks, prepare the pasta according to package instructions. once done, drizzle with a little olive oil to prevent sticking, toss, and set aside.
once the bacon is cooked and crisp on each side, use tongs to remove it from the pan. leave 2 tablespoons of bacon grease in the pan, and add the garlic. cook for about 60 seconds.
increase the heat to medium and gradually add in the flour, whisking constantly.
temper the half and half by heating it in the microwave for 30 seconds. add the half and half to the skillet and increase the heat to medium-high, stirring constantly. once it starts to lightly bubble, decrease the heat to low. mix in the parmesan cheese. once well-combined, add the tomatoes, spinach, and red pepper flakes. cook for a few minutes until the tomatoes have softened slightly. use a silicone spatula to gently mix in the penne.
crumble the cooked bacon, sprinkle it on top of the pasta, and serve!
Super fresh cucumber salad
cold, crunchy, juicy mix of flavorful vegetables topped with a simple red wine and oregano vinaigrette.
red wine vinaigrette
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp salt
freshly cracked pepper
4 roma tomatoes (about 1 lb.)
1/2 small red onion
1 green bell pepper
1/4 bunch parsley
2 oz feta
prepare the vinaigrette first to let the flavors blend as you prepare the rest of the salad. in a small bowl whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. set the dressing aside.
peel the cucumbers if desired. dice the cucumbers, tomatoes, and bell pepper. thinly slice the red onion*. pull the parsley leaves from their stems, then give them a rough chop. crumble the feta cheese.
place the cucumbers, tomatoes, bell pepper, red onion, parsley, and feta in a large bowl. pour the dressing over top, and toss to combine. serve immediately or refrigerate until ready to eat. this salad holds up well over a few days in the refrigerator. be sure to stir briefly to redistribute the flavors before serving.
Breakfast bowl details 👉🏻 by @choosing_balance 1 egg fried in ghee topped with red pepper flakes + fruit + baked sweet potato (400f for 45 mins then turn oven off and leave in oven for 45 more mins to caramelize it) + 1/2 avocado with pink himalayan salt 💕
Chicken mango avocado salad
chicken mango avocado salad recipe in a bowl served like cheesecake factory recipe (copycat).
this chicken mango avocado salad is loaded with juicy chicken, creamy avocado and that sweet pop of mango flavor takes this mango salad over the top! the sweet and tangy honey vinaigrette couldn't be easier!
1 lb chicken b*****s (2 medium)
1/2 tsp garlic salt or to taste
1/8 tsp black pepper or to taste
2 tsp olive oil
6 cups romaine lettuce 1 head, rinsed, chopped and spun dry
1/2 cup cherry tomatoes halved
1/2 english cucumber sliced
1 mango pitted, peeled and diced*
1 avocado pitted, peeled and diced
1/2 small purple onion thinly sliced
1/4 cup cilantro chopped
1/2 cup sliced almonds toasted, for topping
honey vinaigrette dressing:
1/2 cup extra v****n olive oil
3 tbsp apple cider vinegar
2 tsp dijon mustard
2 tsp honey
1 garlic clove 1 tsp minced
1 tsp sea salt
1/4 tsp black pepper or to taste
how to make chicken mango avocado salad
cut chicken b****t in half lengthwise then season with garlic salt and pepper to taste and sautee in 2 tsp olive oil over medium high heat until browned and cooked through (3 min per side). remove from pan, cool for 5 minutes then slice into strips against the grain.
in a large salad bowl, add chopped romaine. top with halved cherry tomatoes, sliced cucumber, diced mango and avocado, thinly sliced purple onion, 1/4 cup cilantro (and yes cilantro can be omitted if you have a cilantro aversion).
how to make honey vinaigrette dressing:
combine the honey vinaigrette dressing ingredients in a m
Garlic butter meatballs with lemon zucchini noodles
1/2 lb ground turkey meat
1/2 lb ground pork meat or substitute chicken
1/2 cup shredded cheese of your choice
4 cloves garlic, grated + 2 cloves garlic, minced
1 teaspoon italian seasoning
1/2 teaspoon red crushed chili pepper flakes, optional
1 crumbled bouillon cube, optional
salt and fresh cracked black pepper, to taste
1 cup fresh chopped cilantro (or parsley), divided
3 tablespoons butter
4 medium zucchini, spiralized
juice of 1/2 lemon
1 tablespoon hot sauce
1. in a large bowl, combine ground turkey and ground pork, cheese, grated garlic, italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro and black pepper. mix well with your hands or fork and form medium balls. arrange on a plate and set aside.
2. melt 2 tablespoons butter in a large skillet over medium-low heat. cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. while cooking, baste the meatballs with the mix of butter and juices. remove to a clean plate and set aside.
3. in the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want). add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.
4. push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. serve immediately with a lemon slice on the side. enjoy!
Hot chocolate crepes with red berry sauce 🍓🍫 🍓
these are super easy to make for mom💝; they're just very, very thin pancakes - anyone can make them! 🙌🏻 fill with the yogurt recipe that's below for breakfast or use only whipped cream for dessert...guaranteed to make anyone feel the love! 🤗❤️ enjoy!
makes 2 servings -about 6 crepes
1/2 cup almond milk
1/2 cup water
3/4 cup flour of choice (i used 1/2 cup oat flour/1/4 cup regular flour)
1/4 cup chocolate cocoa powder
11/2 tablespoons granulated sweetener
1 tablespoon raw honey
optional whipped cream
red berry sauce:
1/2 cup chopped strawberries
3/4 cup raspberries
1 teaspoon chia seeds
3 tablespoons water
1 teaspoon raw honey
1 cup plain greek yogurt
2 teaspoons raw honey
1 teaspoon vanilla extract
in a blender, add all crepe ingredients (except whipped cream) and blend until well incorporated. pour into a bowl and let sit in the fridge for at least 10 minutes, while you prepare the other components.
sauce: in a small sauce pot, combine the berries with the honey, water and chia seeds and mix well. bring to a simmer over medium heat and lower the temperature to low and simmer for 10-15 minutes until thickened and fruit is softened, stirring often. mush the bigger pieces of berries if needed.
in a small bowl, mix together all of the yogurt ingredients (if using) to taste and let sit up in fridge while making the crepes.
in a large, nonstick skillet over medium/medium-low heat, add about 1/4 cup of the batter and swirl the pan to create a thin layer of batter. cook about 45-60 seconds on the first side and gently flip, and cook another 30-45 seconds on the second side. remove and lay flat to cool off. repeat until the batter is finished.
to assemble: add a little of the yogurt mixture into each crepe and fold up. top with some whipped cream (if using), the berry sauce and powdered sugar. #mothersday#happymothersday