salmon curry salad

Seemed like the perfect fall transition lunch!

12 oz cooked wild caught salmon 
1 c halved organic grapes
1/4 c organic apricot kernels 
1/2 c plain yogurt (I used @thecoconutcult you can use another but it may not be as dreamy!!)
1 t curry powder
S + P to taste
1/2 c chopped organic carrots
1/2 c chopped organic celery
Dash of pure maple syrup + coconut aminos + acv

-mix everything but the grapes and apricot kernels (or almonds work too!) well, then mix them in and eat with crackers or on toast! And eat again for lunch tomorrow 

Fresh Summer Salad

I’ve been fully addicted to this salad lately. And it’s even better days 2, 3, 4. Ate it with roasted wild caught salmon today! 

All local farmers market ingredients make it 10x better too!

Grape tomatoes (cut them in half if you’re not lazy like me)
Mini cucumbers
Red onion
Parsley
Dill
Apple cider vinegar
Organic extra virgin olive oil
Sea salt
Black pepper
-mix well and refrigerate. 

roasted salad with dreamy tahini dressing

Roasted local carrots in a little ghee + sea salt & black pepper until soft + crispy.

For dressing:

1 T raw tahini

1 T acv

1 T lemon juice

1 T liquid aminos

2 T nutritional yeast

1 small garlic clove

Dash of pure maple syrup

-blend until very smooth

Toss local micro greens with leftover salmon (chicken or beans for your protein would be yummy too), chopped apple, roasted carrots, + dressing.

Sprinkle with sprouted pumpkin seeds & dried cherries or cranberries.

 

roasted delicata & carrot salad with dried persimmons & creamy pesto

This microbiome-loving roasted delicata & carrot salad with dried persimmons & creamy pesto was amazing! All the diversity for a healthy gut and thriving hormones.

To make:

Wash & chop 1 small delicata squash & 1 large carrot. Lie out on a parchment-lined baking sheet and drizzle with evo avocado oil, fennel seeds, sea salt, and black pepper. Roast at 400°F for 30-40 minutes until the tops are beginning to crisp.

In a large bowl, toss a few handfuls of local greens with 1/4 c pressure cooked beans (optional for even more diversity, protein, + fiber!) and primal kitchen pesto mayo (so yum) or your favorite homemade pesto sauce.

Transfer to a serving bowl, top with roasted squash + carrots, sprouted pumpkin seeds, and dried persimmons (they add some caramel-y chewy goodness… but any fresh/dried fruit would work here. Dates or fresh pomegranate seeds would be delicious too!)

 

green bean & squash chicken salad

Umm, YUM. Leftovers lunch:

Green bean & squash chicken salad

Serves 2:

2 c cut & steamed green beans
1/4 c avocado oil mayo
1/2 avocado, mashed
1 c chopped fresh arugula
1/2 t black pepper
1/4 c barukas nuts (or nuts/seeds of choice)
1-2 c sliced & roasted delicata squash
8 oz grilled or baked free range organic chicken, cut into bite-sized pieces

Mix it all together and eat!

greek artichoke cauliflower rice salad

Post workout outside fuel.

10/10 recommend this lunch: Greek artichoke cauliflower rice salad

2 c riced cauliflower
1 c chopped artichoke hearts
1 c grape tomatoes
1 large cucumber, chopped
1/4 c olives
1/2 c chopped parsley
1 minced clove of garlic
1/4 c evooo
Juice of 1-2 lemons
S + P to taste

Mix all ingredients well. Serve with roasted salmon or chicken &/or pressure cooked chickpeas + ate with flax crackers on the side!

Tip: you can make this in a big batch and have quick meals for several days! Serve in a wrap to switch it up. 

broccoli & cauliflower seared steak salad with golden dressing

what do you do with your leftover steamed veggies that no one will eat??

we made this tasty broccoli & cauliflower seared steak salad with golden dressing and no veggies were wasted!

toss in a bowl your leftover steamed veg, chopped almonds, sliced apples, and organic protein of choice & drizzle with this delicious immune boosting dressing:

in a blender, add—

1/3 c evooo

1/4 c acv

1 T lemon juice

1 clove garlic

1/2 t turmeric powder

1 t sea salt

1/2 t black pepper

-blend until smooth.

egg roll bowls

egg roll bowls today were so tastyyy

how to:

1 lb organic grass finished ground beef

1 c shredded green cabbage

1 c shredded purple cabbage

1 c shredded carrots (i have to avoid cabbage right now so we did all carrots)

1/4 c primal kitchen organic no soy teriyaki

1 T organic coconut aminos

2 sliced green onions

-brown meat in a large skillet. drain any excess liquid after cooking and add cabbage & carrots to the skillet. cook a few minutes until wilted, remove from heat and toss in the rest of the ingredients.

-we added to a bed of greens & topped with:

organic chopped macadamia nuts

organic black sesame seeds

avo

fresh cilantro

fresh lime juice

bit of fermented veg

flaked sea salt

fresh summer salad with baked salmon

feeeeling this meal today. in a bowl mix:

1 whole chopped cucumber

handful of garden fresh grape tomatoes

3-4 chopped artichoke hearts

with dressing:

s + p

2 t evoo

1 T acv

1 T organic tahini

top with wild caught baked salmon or protein of choice.

(salmon was drizzled with coconut aminos, spices, & s + p & baked at 400°F for 16 minutes, flipping halfway through and broiled for the last few for that crisp!)

chicken salad lunch bowl

my favorite chicken salad lunch bowl:

2 c organic free range rotisserie chicken meat, shredded

1/4 c organic tahini

1/2 cup sheep yogurt (or your fav plain yogurt)
2 heaping cups tender herbs of your choice (i used parsley, basil, and cilantro)
1 T acv
s + p to taste

1 T ev organic olive oil
2 celery stalks, thinly sliced

3 T capers

2 T chopped green onions
-add tahini, yogurt, herbs, acv, oil, s + p in a blender and blend until smooth. in a medium bowl toss the chicken, onions, capers, & celery with the sauce. eat as-is at room temperature, or place in the fridge until chilled. serve on bread, with crackers, or on a bed of homegrown sprouts + juicy blackberries. 

5 minute kelp noodle chicken chow mein

quick
easy
delicious

1 packet washed/chopped kelp noodles
3 (organic+pasture raised) cooked & chopped chicken breasts/thighs
primal kitchen organic no soy teriyaki sauce (to taste-or make your own!)
3 c shredded cabbage + carrot mix (tip: do this quick & easily in a food processor!)
3 green onions, sliced
5 sliced celery stalks
s + p to taste

-add all ingredients to a large skillet & cook on low heat a few minutes to heat through & lightly cook the veggies. that’s it! serve with fresh cilantro & organic sesame seeds.

blueberry chicken salad with herbed lemon-tahini sauce

the goldenberries give it the perfect tartness and sweetness + the sauce is a dream. make extra for other dipping adventures. trust me.

1 organic rotisserie chicken, shredded (skin too!)
1 c diced organic celery
1/2 c organic blueberries (grapes are yummy too)
1/2 c chopped parsley (i always include stems)
1/2 c chopped baruka nuts (any nut works, i just looove the flavor of these here)
1/2 c dried organic golden berries

-mix in a large bowl. in a glass jar, add:

1/4 c raw organic tahini
1/4 c lemon juice
1/4 c acv
1 T dijon
1 t black pepper
1/2 t sea salt
1 T dried herb/s of choice

-put on a lid and shake well to mix. pour over salad and toss well.
-serve in wraps, with crackers, on toast, or eat right out of the bowl.

tastiest thai ginger beef noodle bowl with almond butter sauce

super easy & lots of yummy leftovers! + it’s keto, soft on digestion, and the perfect meal to aid your body in transitioning to fall. 

how to—

sauce:
3/4 c raw organic sprouted almond butter
1/4 c organic coconut aminos
1/4 c fresh lime juice
2 T water
1/4 t hing spice
1/4 t black pepper
2 T organic minced fresh ginger
2 T organic acv
few drops of organic stevia
-whisk together all ingredients until smooth.

other:
•1/2 lb organic grass fed/finished ground beef, seasoned & cooked in fat + spices with a whole lotta organic shredded purple cabbage
•noodles of choice (i used kelp noodles)
•fresh organic cilantro

-add noodles to a bowl & add meat + cooked cabbage, drizzle with sauce and top with fresh cilantro.

black sesame crusted mahi mahi

super simple & quick lunch today.

in a glass baking dish, add:

2 T organic coconut aminos
1 T evo avocado oil
to taste: hing spice, sea salt, & black pepper

•stir up a bit & place 2 washed, wild caught mahi mahi, salmon, or tuna fillets in dish. turn them a few times to coat well and let sit in fridge 15 minutes. preheat oven to 400°F. top each fillet with organic black sesame seeds and bake for 10-15 minutes until cooked through.

we served this tasty fish over sliced cucumber + greens from my garden, tossed in a little acv!

spring nourish bowl

treated myself to this nice little bowl of heaven today:

•sautéed dandelion greens (the perfect spring green!) in evo coconut oil, sea salt + black pepper + cumin + fennel
•fresh parsley + cilantro
•steamed carrots
•creamy sprouted buckwheat & flax (simmered in homemade coconut milk until creamy & soft. added nutmeg, sea salt, cinnamon)
•raw watermelon radish
•unsweetened, tart young coconut yogurt
•dried golden berries
•fermented kraut
•finished with a drizzle of the creamiest raw homemade brazil nut butter (selenium!! plays a key role in metabolism & acts as a powerful antioxidant + important for thyroid health.)

*all organic*, of course.

eaten with breath and gratitude.

consuming fresh, seasonal, spring foods, incorporating lightly cooked as well as raw foods, sprouted light grains/nuts/seeds, plenty of healthy fats + fiber + ferments & fresh herbs.
these are key to thriving all summer long! 

savory sprouted buckwheat & mung bean porridge with swiss chard & roasted delicata squash

-in a large pot heat 1 t ghee & add hing spice, sea salt, black pepper, & cumin to your liking. add in 1 bunch washed + sliced organic rainbow chard & sauté until wilted.

then add in:
1/4 c sprouted organic mung beans
1/4 c sprouted organic buckwheat
1/2 c organic bone broth
splash of acv

-simmer until all liquid is absorbed, then add in a small handful of sliced dried (organic unsulphured) apricots & season again to taste. serve warm with roasted squash!

nourish yourself today.

local rainbow carrot winter salad with chestnuts, charred longan, and rosemary-citrus glaze

tastes more like a dessert than a salad but every bit as nutritious!

longan is a delicious dried fruit that is commonly use in Chinese medicine as a blood builder-which we need in wintertime! the taste is sweet and slightly smoky, and is great for savory as well as sweet dishes.

you’ll need:

3 c thinly sliced rainbow carrots

1/2 c dried longan fruit (broiled in a pan a few minutes until slightly charred. if you can’t get longan, dried dates are delicious as well!)

1/2 c roasted chestnuts, sliced

sea salt & black pepper to taste

-combine all ingredients in a large bowl.

glaze:

1/2 c freshly squeezed grapefruit juice

1/4 c full fat organic coconut milk

3 T fresh rosemary leaves

sumac, sea salt & black pepper to taste

-combine in a saucepan, bring to a boil, then reduce to a simmer until thickened. pour over salad mixture and serve!

(even better day 2)

WRAPPED

simple, fast, delicious.

1 organic coconut wrap
fresh homegrown sprouts
organic free range turkey
kraut
mustard
avocado

roll it up. eat.