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 recipe, go HERE

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

For recipe, go HERE

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

For recipe, go HERE

Simple avocado dressing

Avocados are one of my favorite nutrient dense superfoods, loaded with vitamin K, potassium, fiber and monosaturated fat.  I like to slice them on salads, mash for guacamole, add to smoothies for extra bulk and good fat and eat plain with evoo and sea salt. This creamy dressing is rich and satisfying, a great topper for veggies or seafood. Cut the water amount and it's a yummy avo dip! 


Simple avocado dressing

1 avocado, pitted and skin removed
1/3 cup extra virgin olive oil
3 cloves fresh garlic
Juice of 1 lemon
1/2 tsp sea salt
¾ cup filtered water

1. Put all ingredients in blender and mix thoroughly until smooth.
2. Thin with water if desired.
3. Enjoy over salad, veggies, or protein (keeps in jar in refrigerator for about 3 days).

Balsamic Citrus Salad

I recently served this sweet and sour salad with 
paleo eggs benedict: sweet potato "toast" topped with spiced pulled pork and poached eggs (and green chile hollandaise). Made a perfect pairing-a light and refreshing balance to the meal. Enjoy!

Balsamic Citrus Salad

1 grapefruit, segmented
2 blood oranges, segmented
½ cup fresh blueberries
1 handful fresh basil, chopped
Extra virgin olive oil for drizzling
Balsamic vinegar for drizzling
Sea salt, to taste

1. Combine fruit and basil in bowl.
2. Drizzle with olive oil and vinegar, sprinkle salt to taste. Stir gently to coat.
3. Transfer to serving vessel.
4. Enjoy!

Sweet and Sour Ginger Caroodles

Great summery Asian-style side dish. I allow it to marinate overnight for extra flavor and serve chilled.

Sweet and Sour Ginger Caroodles

6-8 large colorful heirloom carrots
1-2 tsp organic ginger powder or 3 drops ginger essential oil
¼ cup umeboshi vinegar or apple cider vinegar
½-1 tsp Stevita stevia
½ tsp sea salt
½ cup avocado oil or olive oil

1. Using a vegetable peeler, peel various colored carrot slices into bowl.
2. In a mason jar put ginger, vinegar, stevia, salt and oil. Place lid on jar and shake until combined. Adjust seasoning if desired.
3. Pour dressing over caroodles and mix to coat all slices.
4. Place in fridge and allow to marinate for at least 2 hours, but longer is better (overnight is great).
5. Enjoy!

Lemon Parsley Sauce

This is a perfect summery sauce for veggies, poultry, seafood, or eggs. I served it over sauteed bluegill and it was a big hit :)


Lemon Parsley Sauce

1 medium bunch fresh organic parsley
½ c pure water (or more to thin if desired)
1 lemon, juiced
¼ cup extra virgin olive oil
1-2 tsp sea salt
6 cloves roasted garlic (or fresh)

1. Place all ingredients in high speed blender and mix until desired consistency.
2. Enjoy over your favorite proteins or veggies.

Avocado Pesto

A creamy nut-free pesto sauce.

Avocado Pesto

2 handfuls fresh basil

1 avocado, pitted

½ cup filtered water

½ cup olive oil

2 tsp sea salt

3-4 garlic cloves

½ cup raw Parmesan cheese, grated

1. Add all ingredients to blender and mix.

2. Enjoy over veggie noodles, poultry, fish, as salad dressing or sandwich spread. 

Mediterranean Kale Salad

Massaging kale is fun ;)

Mediterranean Kale Salad

2 bunches kale
½ cup olive oil
2 lemons, juiced
Sea salt to taste
½ cup Greek olives
1 small red onion, thinly sliced
½ cup raw sunflower seeds
1 small red bell pepper, diced

1. Rinse kale and remove leaves from stems and tear leaves into bite-size pieces. Discard stems.
2. Place kale in large bowl and begin massaging olive oil into kale with hands. Add more oil as needed to thoroughly cover.
3. Add salt and lemon juice to kale and continue to massage. Add more salt and lemon if needed for flavor.
4. Once kale is sufficiently coated with oil, lemon and salt, mix in olives, onion and pepper slices, and toasted sunflower seeds.
5. Garnish with extra seeds. Let salad sit for at least 30 minutes to set up. Can enjoy chilled or at room temperature.

Zingy-ing Kimchi

Love this AIP-friendy kimchi made with coconut aminos. So tasty and zingy! Recipe courtesy of Chef Josh Brownell :)

Zingy Kimchi

1 medium Napa cabbage
2 Tbsp. sea salt
15 garlic cloves, minced
15-20 slices peeled, fresh ginger, minced
3 Tbsp. diced lemongrass
1/4 cup coconut aminos
1/2 cup chopped scallions
1/2 cup julienne cut carrots
1 Tbsp. fish sauce or salted, jarred shrimp
1 Tbsp. Sriracha sauce or fermented Korean chili paste (omit for AIP)

1. Combine all ingredients and place in a glass jar on counter.
2. Allow to ferment for at least 5 days.
3. Enjoy!