3/4c fat free Greek Yogurt
2 Tbsp apple cider vinegar
Salt and freshly ground black pepper
1 small cabbage, shredded (6-7 cups packed)
1 1/2c matchstick carrots
2 large gala apples, sliced into matchsticks (about 3 cups)
1/2c sliced green onions
3/4c sliced almonds or 1c slivered almonds
3/4c dried cranberries
1.In a mixing bowl whisk together Greek yogurt, mayonnaise, honey, and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
2.In a large bowl toss together cabbage, carrots, apples, green onions, almonds, and cranberries. Pour dressing over cabbage mixture and toss to evenly coat. Serve immediately for best results.
1-2lbs. fresh salmon
2 Tbsp brown sugar
2 tsp smoked paprika
2 tsp onion powder
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp kosher salt (more for a larger filet)
2 Tbsp olive oil
Mango Avocado Salsa
2 mangoes, diced
1 avocado, diced
1/4c minced cilantro
1/4c minced red onion
minced jalapeno (optional, to taste)
A drizzle of honey
A squeeze of lime juice & a little lime zest
Salt to taste
1.Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
2.Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees in the broil setting for medium rare with a yummy crispy top- the risk here is that you must watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.
3.Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.
4.Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add lime squeezer for good measure.
4 slices bacon
1/2 pineapple, peeled, cored and sliced 1/4 inch thick
1 red bell pepper, diced
1/4 cup candied jalapenos
1/4 cup red onion, diced
1/4c cilantro, chopped
1 lime, juice and zest
2 Tbsp pineapple teriyaki sauce
salt to taste
For Candied Bacon
1 pound thick cut bacon
1/3c maple syrup
1/2c brown sugar
1.Grill the pineapple and slice.
2.Cook the bacon and crumble.
3.Mix everything and enjoy.
For Candied Bacon:
1. Place the bacon on a wire rack on a foil lined baking pan, brush the top of the bacon with maple syrup and sprinkle on some brown sugar.
2. Bake in a preheated 400 degrees F/200 degrees C oven for 15 minutes, flip the bacon, brush with maple syrup and sprinkle on the brown sugar and bake for another 15 minutes or until it reaches the desired level of crispiness.
Sprinkle on some black pepper or cayenne for a bit of heat.
Replace the maple syrup with honey for honey candied bacon!
2c cooked brown rice
1 batch homemade red enchilada sauce
2 small/medium sweet potatoes, peeled and chopped into small pieces
2Tbsp olive oil
salt and freshly ground black pepper
1 tsp garlic, minced
1 bell pepper, diced (any color you like)
1/4 cup onion, chopped
15oz can black beans, drained and rinsed
10-12 large flour tortillas (or whole wheat)
2 cups cheddar cheese, divided
Fresh cilantro, chopped (for topping)
1 avocado, peeled, seeded and chopped, for topping
1. Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tbsp of olive oil and season with salt and pepper.
2. Cook for about 5 minutes, until sweet potatoes are completely tender.
3. Add chopped bell pepper, onions, and black beans and toss to combine.
4.Cook for a few more minutes, until sweet potatoes are completely tender.
5.Add cooked rice and 3/4c of the enchilada sauce and toss to combine.
6.Preheat oven to 350 degrees F.
7.Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.
8.Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese.
9. Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling.
10.Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like.)
11.Sprinkle remaining cheese over top. Bake at 350 degrees F for 20-30 minutes.
12.Garnish with chopped avocado and cilantro.