Lunch

Cauliflower Tabbouleh - Ingredients 1 Tbsp coconut oil 1/2 cauliflower head, in florets 1/2 red onion, finely chopped 1/2 cucumber, finely chopped handful cherry tomatoes, finely chopped handful fresh parsley, chopped handful mint, chopped 8 mixed olives, sliced 3 Tbsp extra virgin olive oil 2 lemons, juiced Directions Blitz the cauliflower florets into a grain like texture. Heat the oil in … Continue reading Cauliflower Tabbouleh
Salmon Stuffed Cabbage Rolls - Ingredients 1 red onion, chopped into 1″ slices 1 Tbsp balsamic vinegar 4 whole leaves of cabbage 1/2 canned salmon, sustainably caught, non-gmo, organic handful of sprouts 1/4 cup sauerkraut 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1 Tbsp Dijon mustard Sea salt and pepper to taste Directions Preheat oven to 380 F In … Continue reading Salmon Stuffed Cabbage Rolls
Roasted Balsamic Red Onions - Ingredients 2 red onions, sliced into 1″ chunks and separated layers 1 tbsp coconut oil Sprinkle of sea salt 1 tbsp balsamic vinegar Directions Preheat oven to 400 degrees F Mix all ingredients in a mixing bowl Distribute the mix evenly on a baking sheet Cook for 20 minutes Remove from oven and serve
Salmon and Kraut Filled Nori Wraps - Ingredients 1 Tbsp coconut oil 1/2 onion, sliced into 1 inch strands 2 nori sheets 1/2 can salmon, or 1/2 cup salmon if fresh 2 Tbsp sauerkraut 2 thin slices of cucumber Directions Heat coconut oil in a small skillet over medium heat When heated, add the onions and let cook for about 10 minutes … Continue reading Salmon and Kraut Filled Nori Wraps
Fishcakes - Ingredients 1/2 (6 oz) can of wild tuna or salmon in water, drained 2 egg yolks 1 Tbsp coconut milk 1 Tbsp fresh  mixed herbs (or 1 Tbsp dried oregano) 2 tsp garlic powder 2 tsp onion powder Paprika, dill, turmeric, or chili powder to taste (optional) Sea salt 3-4 tbsp coconut oil Lemon wedges … Continue reading Fishcakes
Tuna Salad - tuna celery red onion spinach olive oil Dijon Mustard lemon juice garlic
Quinoa Fried Rice - Ingredients 2 cups quinoa + 3 cups water 3 tbsp extra virgin olive oil 2 large onions, diced 2½ cups thinly sliced carrots 2 red bell peppers, diced 1 cup edamame 6 cloves garlic, minced 1 tbsp minced ginger 1 bunch kale, de-stemmed and finely chopped Stir Fry Sauce Directions Place quinoa and water in a medium pot. … Continue reading Quinoa Fried Rice
Curried Chickpea Salad - Ingredients 3 tbsp tahini 1½ tbsp extra virgin olive oil 2 tbsp pure maple syrup 2 tbsp water juice of half a lemon 2 tsp apple cider vinegar 1 tbsp curry powder 1 tsp turmeric ½ tsp salt freshly ground black pepper For the salad: 2-15oz cans chickpeas, drained and rinsed ½ cup chopped green … Continue reading Curried Chickpea Salad

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