Recipes

Nutrient-dense meals with whole ingredients

Salmon Quinoa Power Bowl

Ingredients (2 servings) - Preparation time: 25 minutes

  • 2 wild-caught salmon fillets (6 oz each) [alternatives: trout or mackerel]

  • 1 cup quinoa [alt: brown rice or millet]

  • 2 cups kale, chopped [alt: spinach or Swiss chard]

  • 1 avocado, sliced [alt: roasted sweet potato]

  • 1/4 cup pumpkin seeds [alt: sunflower seeds]

  • 2 tbsp olive oil

  • Lemon juice

  • Sea salt and pepper

  • Fresh dill [optional]

Instructions:

  1. Rinse quinoa, cook in 2 cups water for 15 minutes

  2. Season salmon with salt, pepper

  3. Pan-sear salmon in olive oil, 4 minutes each side

  4. Massage kale with lemon juice

  5. Plate quinoa, top with salmon, kale, avocado, seeds

  6. Garnish with dill if desired

Egg & Vegetable Frittata

Ingredients (2 servings) - Preparation time: 35 minutes

  • 6 pasture-raised eggs [alternative: tofu scramble]

  • 1 cup broccoli, chopped [alt: cauliflower]

  • 1 cup mushrooms [alt: zucchini]

  • 1/2 cup spinach

  • 1/4 cup goat cheese [alt: nutritional yeast]

  • 2 tbsp olive oil

  • Herbs: thyme, rosemary

  • Sea salt and pepper

Instructions:

  1. Preheat oven to 375°F

  2. Sauté vegetables in olive oil

  3. Whisk eggs, add herbs, salt, pepper

  4. Mix vegetables into egg mixture

  5. Pour into oven-safe skillet

  6. Sprinkle cheese on top

  7. Bake 15-18 minutes

Lentil & Roasted Vegetable Salad

Ingredients (2 servings) - Preparation time: 35 minutes

  • 1 cup green lentils [alternative: chickpeas]

  • 1 butternut squash, cubed [alt: sweet potato]

  • 1 red bell pepper, chopped

  • 1/4 cup pumpkin seeds

  • 2 cups arugula [alt: mixed greens]

  • 3 tbsp tahini

  • Lemon juice

  • Cumin, paprika

  • Olive oil

  • Sea salt and pepper

Instructions:

  1. Cook lentils in water for 20 minutes

  2. Roast squash and pepper at 425°F (218ºC) for 25 minutes

  3. Mix tahini, lemon, spices for dressing

  4. Combine lentils, roasted vegetables

  5. Serve over arugula

  6. Drizzle dressing

  7. Top with pumpkin seeds