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Strawberry Oatmeal Bars       

Ingredients: For Vanilla Glaze
  • 1 cup old-fashioned rolled oats gluten free if needed.

  • 3/4 cup white whole wheat flour or substitute all-purpose flour 

  • 1/3 cup light brown sugar

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon kosher salt

  • 6 tablespoons unsalted butter melted (or substitute melted coconut oil to make vegan/dairy free)

  •  2 cups small-diced strawberries

  • 1 teaspoon cornstarch

  • 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon

  • 1 tablespoon granulated sugar

  1. Place a rack in the center of your oven and preheat to 375 degrees F. Line baking pan with parchment paper.

  2. In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.

  3. Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.

  4. Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).

  5. While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.


Crispy Brie-Stuffed Mushrooms

  • 2 lb.  baby bella mushrooms, stemmed

  • 6 tbsp. salted butter, melted

  • 8 oz. brie cheese, cut into bite-size chunks

  • 2/3 c. panko breadcrumbs

  • 1/2 c. fresh parsley, chopped

  • 2 garlic cloves, minced

  • 1/2 tsp. kosher salt

  • Black pepper, to taste

  1. Preheat the oven to 375 ̊. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.

  2. Mix the panko, parsley, garlic, salt and pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.

  3. Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve straight out of the oven or at room temperature a little bit later.

Tuscan White Bean Soup

  • 1 medium white onion, diced

  • 3 carrots, sliced

  • 4 stalks celery, sliced

  • 3 cloves garlic, sliced

  • 4 cups chopped kale

  • 14 oz canned diced tomatoes

  • 2 cans white beans

  • salt, to taste

  • pepper, to taste

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 6 cups vegetable stock

  1. In a slow cooker, combine the onion, carrots, celery, garlic, kale, tomatoes, beans, salt, pepper, thyme, oregano, and vegetable stock. Stir to combine.

  2. Cook on low for 8 hours or high for 4 hours, until the vegetables are tender.

  3. Serve hot.


Thai Green Curry

  • 2 lb bone-in, skin-on chicken thighs

  • 2 tablespoons thai green curry paste, add more depending on how spicy you like it

  • 2 tablespoons soy sauce

  • 3 cups red bell pepper, sliced

  • ½ cup green beans, topped and tailed

  • 1 red chili, chopped and deseeded

  • 15 oz coconut milk, 1 can

  1. Sear the chicken in batches in a few tablespoons of oil, seasoning with salt and pepper as you go.

  2. Transfer to the slow cooker and spoon over the Thai green curry paste and drizzle over the soy sauce.

  3. Cook on high for 2.5 hours.

  4. Stir in the peppers, green beans, chilli, and coconut milk.

  5. Cook for a further 30 minutes.

  6. Serve over rice.

Spinach-Strawberry Salad with Feta & Walnuts

  • 1 ½ tablespoons extra-virgin olive oil

  • 1 tablespoon best-quality balsamic vinegar

  • 2 teaspoons finely chopped shallot

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 6 cups baby spinach

  • 1 cup sliced strawberries

  • ¼ cup crumbled feta cheese

  • ¼ cup toasted chopped walnuts

  1. Whisk oil, vinegar, shallot, salt and pepper in a large bowl. Let stand for 5 to 10 minutes to allow shallots to soften and mellow a bit.

  2. Add spinach, strawberries, feta and walnuts to the bowl and toss to coat with the dressing.


Grilled Peaches

  • 6 fresh, ripe peaches

  • 1/3 c. maple syrup, divided, plus more for serving

  • 2 tbsp. oil or butter

  • 1/2 c. pecans, toasted and chopped, optional

  • Ice cream or greek yogurt, to serve

  1. Halve the peaches and remove the pit. Brush the cut sides of the peaches with about half of the maple syrup.

  2. For the grill: Preheat a grill (charcoal or gas) to medium-low heat (300°F to 350°F). Oil the grill grates. Place the cut side of the peaches directly on the grill grates. Cook for 3 to 5 minutes, until grill marks form. Flip the peaches and cook 2 to 3 more minutes, skin-side down. 

  3. Alternatively cook in a grill pan: Heat a large grill pan over medium-low heat. Smear butter on the grill pan. Once it's melted, place the cut side of the peaches in the grill pan, in a single layer. Cook for 3 to 5 minutes, until grill marks form. Flip the peaches and cook 2 to 3 more minutes, skin-side down. 

  4. Remove the peaches when they're slightly soft but not mushy and have great grill marks. With a pair of tongs, transfer to a serving plate. 

  5. Brush a the remaining maple syrup over the tops. Serve them over ice cream or greek yogurt. Sprinkle with pecans and drizzle on more maple syrup, if you like. 

Baked Broccoli-Cheddar Quinoa Bites

  • ½ cup quinoa

  • ⅛ teaspoon salt plus 1/4 teaspoon, divided

  • ¾ cup finely chopped broccoli

  • ¾ cup shredded Cheddar cheese

  • ½ teaspoon baking powder

  • ½ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon ground pepper

  • 1 large egg, lightly beaten

  • Cooking spray

  1. Preheat oven to 350 degrees F. Line 16 cups of a 24-cup mini muffin pan with paper liners (see Tip) or coat with cooking spray.

  2. Cook quinoa with 1/8 tsp. salt according to package directions. Remove from heat and let stand, covered, for 5 minutes. Transfer to a large bowl and let cool for at least 10 minutes.

  3. Add broccoli, Cheddar, baking powder, garlic powder, onion powder, pepper, and the remaining 1/4 tsp. salt to the quinoa. Stir in egg.

  4. Divide the quinoa mixture among the prepared muffin cups, pressing firmly with lightly moistened fingers. Mist the tops with cooking spray.

  5. Bake until golden, 22 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes, then remove to the rack to cool completely.


Burrata Salad

  • 1/2 c. olive oil

  • 4 garlic cloves, peeled and smashed

  • 1 1/2 tbsp. balsamic glaze, plus more for drizzling

  • 1/2 tsp. kosher salt, plus more to taste

  • 1/4 tsp. freshly ground black pepper, plus more to taste

  • 2 pt. multicolored grape tomatoes, cut in half

  • 1 shallot, thinly sliced

  • 2 c. loosely packed arugula

  • 2 4-ounce balls burrata

  • 1/4 c. chopped fresh basil, plus more to garnish

  1. In a small saucepan over medium heat, bring the oil and garlic to a simmer. Cook, stirring occasionally, until the garlic is golden and the oil is fragrant, about 3 minutes. Remove from heat and allow to cool. When cool enough to handle, slice the garlic and place it in a storage container. Pour the oil over the garlic.

  2. In a medium bowl, combine ¼ cup of the garlic oil, balsamic glaze, salt, and pepper. Fold in the tomato and the shallot. If you have time, cover and refrigerate for 30 minutes to 1 hour to allow the tomatoes to marinate.

  3. Arrange the arugula on a serving platter. Top with the burrata. Drizzle the burrata and arugula with more garlic oil and balsamic glaze; sprinkle the burrata with salt and pepper, to taste. Fold the ¼ cup of chopped basil into the tomato mixture and spoon mixture on top of the arugula and around the burrata. Garnish with more basil, if you like.

Sesame Kohlrabi & Chicken Salad

  • ¼ cup rice vinegar

  • 3 tablespoons 50%-less-sodium tamari

  • 1 tablespoon chile-garlic sauce

  • 1 tablespoon grated orange zest

  • ½ cup finely chopped fresh cilantro, divided

  • 2 tablespoons grapeseed or canola oil

  • 2 tablespoons toasted sesame oil

  • 1 large kohlrabi (about 1 pound), peeled and cut into matchsticks

  • 3 cups shredded napa cabbage

  • 3 cups shredded cooked chicken

  • 1 cup grated carrots

  • 1 cup thinly sliced snow peas

  • ¼ cup sliced almonds, toasted

  • 1 tablespoon sesame seeds, toasted

  1. Whisk vinegar, tamari, chile-garlic sauce, orange zest and ¼ cup cilantro in a large bowl. 

  2. Slowly whisk in grapeseed (or canola) oil and sesame oil. 

  3. Stir in kohlrabi, cabbage, chicken, carrots and snow peas. 

  4. Serve topped with almonds, sesame seeds and the remaining 1/4 cup cilantro.

Everything Cucumber–Smoked Salmon Bites

  • 2 tsp. poppy seeds

  • 2 tsp. toasted sesame seeds

  • 1 tsp. dried minced garlic

  • 1 tsp. dried onion flakes

  • 1/2 tsp. flaky sea salt

  • 1/2 tsp. black pepper

  • 1/4 c. sour cream

  • 1 tbsp. chopped fresh dill, plus small sprigs for topping

  • 1/2 large English cucumber

  • 1 4-ounce package sliced smoked salmon, cut into 2-inch strips



  • Make the everything seasoning: Mix the poppy seeds, sesame seeds, dried minced garlic, onion flakes, salt and pepper in a small bowl. 

  • Mix the sour cream and dill in a separate small bowl. 

  • Peel the cucumber with a vegetable peeler, leaving a small strip of skin between each peel like a stripe. Slice the cucumber ¼ inch thick on the bias (you’ll have about 16 slices). 

  • Spread about ½ teaspoon of the sour cream mixture on each cucumber slice. Fold the smoked salmon pieces and place on top of the sour cream mixture. Sprinkle with the everything seasoning and garnish with dill sprigs.

Cheesy Taco-Stuffed Peppers


To ensure you use up all the stuffing, choose medium to large peppers that are more uniform around than long.

  • 3 red and/or green sweet peppers, halved lengthwise and seeded

  • 1 8.8 ounce pouch cooked white or brown rice

  • 1 cup canned black beans, rinsed and drained

  • ½ cup sliced green onions

  • ½ cup chopped seeded tomatoes

  • ½ cup frozen corn

  • 1 tablespoon taco seasoning mix

  • ¼ cup snipped fresh cilantro

  • 1 ¼ cup shredded Mexican-style four cheese blend (5 oz.)

  • 2 teaspoon bottled hot pepper sauce (optional)

  1. Preheat oven to 425°F. Place peppers, cut sides down, in a 15x10-inch baking pan. Bake 10 minutes.

  2. Meanwhile, in a medium bowl combine next seven ingredients (through cilantro). Stir in 1/2 cup of the cheese blend and, if desired, the hot sauce.

  1. Turn pepper halves over. Fill with rice mixture. Cover loosely with foil. Bake 25 minutes; remove foil. Sprinkle peppers with the remaining 3/4 cup cheese blend. Bake about 5 minutes more or until cheese is melted. If desired, serve with additional green onions, chopped tomatoes, cilantro, and hot sauce.


Sweet Potato Burrito Bowls with Cashew Cream

  • 1 ½ cup unsalted vegetable stock or water

  • ⅔ cup uncooked regular brown rice

  • ¼ cup chopped fresh cilantro

  • 2 tablespoon sliced green onion

  • 3 cup 3/4-inch pieces peeled sweet potatoes

  • 1 cup coarsely chopped red sweet pepper

  • 1 tablespoon olive oil

  • 1 teaspoon chili powder

  • ¼ teaspoon salt

  • 1 15 ounce can pinto beans, rinsed and drained

  • ¼ cup salsa

  • ¼ cup Cashew Cream or sour cream

  • Toppings, such as chopped avocado, salsa, crumbled queso fresco, and/or toasted pepitas (optional)

  • Lime wedges (optional)


Burrito bowls can be assembled in airtight containers and stored in the refrigerator up to 3 days. Take for lunch and enjoy bowls chilled.

  1. Preheat oven to 425°F. In a medium saucepan bring stock to boiling. Stir in rice. Return to boiling; reduce heat. Simmer, covered, 45 minutes or until rice is tender and broth is absorbed. Remove from heat. Fluff with a fork and stir in cilantro and green onion.

  2. Meanwhile, line a 15x10-inch baking pan with foil. In prepared pan combine next five ingredients (through salt); toss to coat. Roast 30 minutes or until potatoes are light brown and tender, stirring once.

  3. In a bowl stir together beans and salsa

  4. Divide rice among serving bowls. Top with sweet potato mixture and bean mixture. Drizzle with Cashew Cream. If desired, sprinkle with toppings and additional cilantro, green onions, and/or chili powder and serve with lime wedges. 1 1/2 cups per serving. Yields 2 cups rice, 2 1/2 cups sweet potato mixture, + 1 1/2 cups bean mixture.

  5. Cashew Cream

  6. Place 1 cup raw cashews in a bowl and cover with boiling water. Cover and let soak 30 minutes; drain. Place cashews in a food processor with the ½ cup water, 2 teaspoons cider vinegar, 1 teaspoon lime juice, 1 teaspoon lime juice, and ⅛ teaspoon salt. Cover and blend until smooth, adding additional water as needed to make a smooth puree of drizzling consistency.

Slow Cooker Taco Salad


To ensure you use up all the stuffing, choose medium to large peppers that are more uniform around than long.

  • 1 ½ pound ground beef or ground turkey

  • 1 16 ounce jar green salsa

  • 1 15 ounce can Great Northern beans, rinsed and drained

  • 1 large sweet onion, cut into thin wedges (2 cups)

  • 1 medium red sweet pepper, coarsely chopped (3/4 cup)

  1. In a large skillet cook ground meat over medium heat until browned. Drain off fat.

  2. In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.

Make It a Salad

Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.

Make-Ahead Directions

Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.

For Easy Cleanup

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.


Chicken & Cucumber Lettuce Wraps in Peanut Sauce

  • ¼ cup creamy peanut butter

  • 2 tablespoons low-sodium soy sauce

  • 2 tablespoons honey

  • 2 tablespoons water

  • 2 teaspoons toasted sesame oil

  • 2 teaspoons olive oil

  • 3 scallions, sliced, white and green parts separated

  • 1 serrano pepper, seeded and minced (2 tsp.)

  • 1 tablespoon minced fresh ginger

  • 2 teaspoons minced fresh garlic

  • 1 pound ground chicken breast

  • 1 cup diced jicama

  • 16 Bibb lettuce leaves

  • 1 cup cooked brown rice

  • 1 cup halved and thinly sliced English cucumber

  • ½ cup fresh cilantro leaves

  • Lime wedges, for serving

  1. Whisk peanut butter, soy sauce, honey, water, and sesame oil in a small bowl.

  2. Heat olive oil in a large nonstick skillet over medium heat. Add scallion whites, serrano, ginger, and garlic; cook until starting to soften, about 2 minutes. Add chicken; cook, breaking it up with a spoon or potato masher, until cooked through, 3 to 4 minutes.

  3. Add the peanut sauce to the chicken mixture; cook until the sauce has thickened, about 3 minutes. Remove from heat. Stir in jicama and scallion greens.

  4. To serve, make 8 stacks of 2 lettuce leaves each. Divide rice, the chicken mixture, cucumber, and cilantro among the lettuce cups. Serve with lime wedges.

Lentil Stew with Salsa Verde

To make ahead

Prepare stew through Step 1. Refrigerate for up to 3 days. Reheat on the stovetop or in the microwave, adding water if necessary.

  • 1 tablespoon olive oil

  • 1 ¼ cups finely chopped celery (4-6 stalks) or fennel (1 bulb)

  • 3 small carrots, peeled and finely chopped (1/2 cup)

  • ½ cup finely chopped red bell pepper

  • 5 tablespoons finely chopped shallot (1 large), divided

  • 2 large cloves garlic, minced

  • 2 tablespoons tomato paste

  • 1 ½ cups French green lentils, sorted and rinsed

  • 4 cups low-sodium chicken broth or vegetable broth, or water

  • ¾ teaspoon ground pepper, divided

  • ½ teaspoon salt, divided

  • 1 small bunch Italian parsley, finely chopped (about 3/4 cup)

  • 1 large lime, juiced (2 Tbsp.)

  • 2 tablespoons white-wine vinegar

  1. Heat oil in a 4- to 6-qt. pot over medium-high heat. Add celery (or fennel), carrots, bell pepper, 3 Tbsp. shallot, and garlic. Cook, stirring, until softened, about 3 minutes. Add tomato paste; cook, stirring, for 30 seconds. Add lentils, broth (or water), 1/2 tsp. pepper, and 1/4 tsp. salt. Bring to a boil. Cover, reduce heat to low, and simmer until the lentils are tender, 35 to 40 minutes.

  2. Meanwhile, combine parsley, lime juice, vinegar, and the remaining 2 Tbsp. shallot and 1/4 tsp. each pepper and salt in a small bowl; stir well.

  3. To serve, divide the stew among 4 bowls and top each with a dollop of the salsa verde. Pass the remaining salsa verde separately.


One-pan Salmon and Vegetables

  • 1 squash or zucchini, sliced into rounds

  • ½ onion, cut into wedges

  • 1 cup cherry or grape tomatoes

  • 1 bell pepper, sliced

  • 3 tablespoons olive oil, divided

  • 1 teaspoon Cajun seasoning or your favorite fish-seasoning blend

  • 2-3 salmon fillets, about 4 ounces each

  • 1 lemon, optional

  1. Preheat oven to 450 F and line a baking sheet with parchment paper or aluminum foil (not wax paper). If you don’t have these, you can thoroughly grease the pan with vegetable oil.

  2. In a large bowl, toss all veggies with 2 tablespoons of oil and seasoning, then spread them into a single layer on the baking sheet.

  3. Nestle your salmon fillets, skin side down, between the vegetables. Brush with remaining olive oil, and top with 2 thin lemon slices each.

  4. Roast for 12-15 minutes until salmon is flaky and mostly opaque.

  5. Add 1 salmon fillet and a heaping serving of roasted veggies to each plate for a healthy and satisfying meal. Enjoy!  

Vegetable stir-fry

  • 1 tablespoon olive oil or non-hydrogenated vegetable oil

  • ½ pound protein, such as cubed chicken breast, sliced steak, or tofu

  • 2 cups mixed vegetables (such as peppers, zucchini, broccoli, onions, snap peas, and mushrooms)

  1. Heat oil in a large wok or skillet over medium heat. Cook the protein, stirring regularly, until lightly browned and cooked through. Add vegetables and cook for another 5-10 minutes, until soft. Remove meat and veggies from the pan and set aside.

  2. Mix all sauce ingredients in a small bowl. Add the mixture to your pan and bring to a simmer over medium-high heat. Simmer for about 3 minutes or until slightly thickened.

  3. Add vegetables and protein back to the pan and stir to combine.

  4. Serve over brown rice or noodles for a filling meal.

simple soup.jpg

Simple Soup

  • 1 pound ground turkey

  • 1 small onion, diced

  • 1 (32-ounce) box low-sodium chicken or vegetable broth

  • 1 (15 ounce) can cannellini or white beans

  • 1 (10 ounce) can crushed or diced tomatoes

  • 1 cup frozen or canned spinach or collard greens (use fresh if you’ve got them on hand)

  • 1 teaspoon Italian seasoning

  1. Add meat to a large soup pot over medium heat. Break apart and stir until browned. Add onion and continue to cook, about 5 minutes, until soft.

  2. If a fair amount of fat has collected at the bottom of your pan, pour the meat mixture onto paper towels to drain. This may not be necessary for ground turkey or lean beef.

  3. Return meat and onions to the pot and add remaining ingredients. Reduce heat to low and simmer for about 30 minutes until the flavors have melded. Season with salt and pepper to taste.

  4. Serve alongside crusty whole-grain bread for a filling meal, or, for a heartier meal, add cooked pasta before serving.

Pesto Chicken Pasta

  • 2 boneless skinless chicken breasts

  • 2 tablespoons olive oil

  • 1/4 cup basil pesto

  • Kosher salt and black pepper, to taste

  • 3 cloves garlic, minced

  • Crushed red pepper flakes

  • 3 tomatoes, diced

  • 1 pound cooked pasta + 2 cups reserved pasta water

  • Chopped fresh basil, for topping

  • Grated parmesan, for topping

  1. To make the pesto chicken pasta: Coat chicken breasts with basil pesto and kosher salt and pepper, to taste. Heat a large skillet on medium heat, add 2 tablespoons olive oil and grill chicken until fully cooked, about 5-10 minutes depending on thickness. Slice and set aside.

  2. To the same skillet add minced garlic, a tablespoon pesto (optional), and crushed pepper flakes. Simmer just for a few minutes just to combine flavors. Moisten with reserved pasta water and add Parmesan. When cheese is melted, add in the cooked pasta and toss well. You can also drizzle on a bit of olive oil or add more pesto if you want.

  3. Add in sliced chicken with diced tomatoes and allow to reheat for a couple of minutes. Top the chicken pesto pasta with fresh basil, grated parmesan, black pepper, and a drizzle of olive oil if desired. Enjoy!

Mediterranean Salmon Salad

  • salmon – we’re coating the salmon with olive oil, lemon juice, sea salt and pepper and baking it until nice and flakey.

  • romaine lettuce – the base of this salad! Romaine is a super mild green that pairs well with the rest of the ingredients but you can swap for any leafy green you have on hand if needed.

  • quinoa – add extra protein, flavor and healthy carbohydrates with cooked quinoa. Instead of quinoa, you can totally swap in another grain like farro or rice.

  • red onion – add a little zest and crunch with sliced red onion!

  • grape tomatoes – cherry tomatoes work as well! 

  • feta cheese – the feta adds a bit of creaminess to the salad and gives it a little tang as well. I recommend using vegan feta to make this salad dairy-free and vegan, if needed

  • kalamata olives – the olives add a nice saltiness and some healthy fats. Pepper stuffed green olives are also delicious!

  • almonds –  add more healthy fats and a nice crunch factor to the salad. You can keep this raw or toast them for extra flavor.

  • dressing – a mixture of extra virgin olive oil, lemon juice, Dijon mustard, maple syrup (honey), salt, and pepper.



  • Step 1: The first step is to cook your salmon. Rub the salmon fillet with olive oil and season both sides with salt and pepper. Place the fillet skin side down on a baking sheet lined with parchment paper and pour the lemon juice over the top of the fish. Bake in the oven for 10-12 minutes or until just cooked through.

  • Step 2: While your salmon is cooking, whisk together all of the salad ingredients and prep the rest of your salad ingredients. Chop the romaine and add to a large salad bowl, top with cooked quinoa, red onion, tomatoes, olives, feta and chopped almonds.

  • Step 3: When the salmon is cooked through, let it cool for 1-2 minutes then place salmon on top of each salad and enjoy

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