Friday, August 11, 2017

Smoked Salmon Caesar Salad


I love smoked salmon AND Caesar salad, so I combined the two to create this super simple and keto/paleo/AIP friendly salad. I scored the sockeye salmon (sugar free!) at Trader Joe's for the win :)

Smoked Salmon Caesar Salad
Serves 2

For salmon:
8 oz smoked sockeye salmon fillets (no sugar)
2 tbsp capers, drained
1-2 Tbsp extra virgin olive oil
Sea salt and pepper to taste
Juice of 1 lemon

For salad:
4 cups mixed greens
1/2 cup extra virgin olive oil
1 pastured egg, whisked
3 cloves garlic, minced and mashed or 1 tsp garlic powder
2 Tbsp lemon juice
1 can wild anchovies, packed in olive oil
Sea salt and pepper to taste

1. For salmon: Place in a bowl and season with salt, pepper lemon juice and olive oil. Cover with capers and set aside.
2. For salad dressing: Mash garlic, anchovies and salt and pepper into a paste.
3. Whisk in olive oil, lemon juice and egg until incorporated.
4. Place lettuce greens to large bowl and toss with dressing to coat evenly.
5. Put dressed salad into serving bowls.
6. Top with smoked salmon and freshly ground pepper.
7. Enjoy!

Monday, August 7, 2017

Nutty Kale Salad



We all know that kale is a nutritional rockstar, and this salad offers a tasty and vegan-friendly way to get it in: cover kale with this creamy, zesty, healthy fat loaded homemade dressing. Great with or without the pastured, hard-boiled eggs.

Nutty Kale Salad
Serves 4-6

½ large head of lettuce, washed and chopped
1 bunch kale, washed and chopped
4-6 small carrots with tops, carrots grated and greens chopped
¼ cup sunflower seed butter
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tbs Dijon mustard
Juice of 1-2 limes
1 tsp garlic powder
Sea salt to taste
Pastured, hard-boiled eggs (dependent on amount desired per serving)

1. In a large bowl, mix chopped lettuce, kale and carrots and their greens.
2. In small bowl, make dressing: whisk sunflower butter, lime juice, garlic, mustard, vinegar and olive oil. Taste and adjust seasonings if needed.
3. Pour dressing over veggies and gently mix to coat. Reserve some dressing depending on preference, or serve separately in a serving vessel.
4. Top salad with sliced hard-boiled eggs.
5. Enjoy!

Thursday, August 3, 2017

Creamy Vanilla Grapefruit Pops


It has been a HOT summer in the 'burgh, and thus my freezer is always offering up a tasty frozen treat. My friend randomly gave me a grapefruit, and these creamy, dreamy pops were borne one steamy summer eve...

Creamy Vanilla Grapefruit Pops
1 can full-fat coconut milk
1 whole grapefruit, peel removed
1 lemon, juiced
1-2 tsp stevia powder or raw honey to taste
1-2 tbs collagen powder
1 tsp vanilla extract
1 tbs MCT oil
1 tsp beet root powder
1/2 tsp sea salt
1 tbs d-ribose (optional)

1. Blend all ingredients at high speed till incorporated.
2. Pour into popscicle molds.
3. Freeze for 2 hours.
4. Enjoy!

Crunchy Sardine Salad


I LOVE canned wild sardines, the perfect convenience superfood. I often take a few cans along during trips as a back-up clean protein source. This tasty salad makes a great meal, even breakfast!

Crunchy Sardine Salad
Serves 4-6

2 cans wild sardines (I like Wild Planet brand), packed in extra virgin olive oil
4 garlic cloves, minced or ½ teaspoon of garlic powder
2 tablespoons apple cider vinegar
1/4 cup olive oil
½ small head shredded green cabbage
½ small head shredded red cabbage
Sea salt and freshly ground pepper to taste

1. In a large bowl, mash sardines with their oil, vinegar, garlic and extra olive oil.
2. Add shredded cabbage and salt and pepper. Mix to coat cabbage.
3. Chill salad in the refrigerator for 15-30 minutes, if desired.
4. Enjoy!

Thursday, July 27, 2017

Melon Mint Salad



The perfect salty and sweet summer fruit salad! Beautiful and delicious. Make sure melons are extra ripe for best results :)

Melon Mint Salad
Serves 4-6

2 tablespoons extra-virgin olive oil
1 lemon, juiced
½ teaspoon minced lemon zest
½ honeydew melon, sliced
½ cantaloupe melon sliced
¾ cup blackberries
½ cup feta cheese, crumbled
3 tablespoons fresh mint, chopped
Sea salt to taste

1. For the dressing: in a bowl, combine the olive oil, lemon juice and zest, and season with salt to taste.
2. In another bowl, place melon slices and mix to coat with dressing.
3. Place dressed melon in serving bowls.
4. Top melon with berries, feta and mint.
5. Enjoy!

Wednesday, June 21, 2017

Chia Matcha Delight


I LOVE matcha, which is green tea powder loaded with anti-oxidants and just the right amount of caffeine to start the day. I allow this one to set-up in the fridge for a little while to allow the chia seeds to “gel” before consuming.

Chia Matcha Delight

1 cup grass-fed yogurt of choice
1 tsp Stevita stevia (or 1 tbs raw honey)
1 tsp culinary grade matcha powder
1 tbs MCT oil
2 tbs chia seeds
1/2 to 1 cup ice cubes
Pinch sea salt
Optional: 1 cup steamed kale
Optional: 1 raw, pastured egg

1. Blend.
2. Pour into jar and allow to set in fridge for 10-30 mins (or overnight)

Monday, June 19, 2017

Lettuce Detox Smoothie

Locked and LOADED green smoothie, vegan friendly :)

Lettuce Detox Smoothie

4 cups filtered water
2 cups romaine lettuce
2 Tbsp fresh parsley
1 Tbsp fresh ginger, peeled and chopped
1 cup raw cucumber, peeled and sliced
1 kiwi fruit, peeled and chopped
½ avocado (remove pit and scoop flesh out of shell)
1 tsp Stevita stevia or 1 tbs raw honey
10-15 Energy bits spirulina tablets
½ cup ice cubes
Pinch sea salt

1. Put ice at bottom of blenders.
2. Blend and enjoy!