Here is recipe for Salmon Avocado Salad

Ingredients:

Salmon: You can’t beat wild Alaskan salmon for the best flavor and most nutrients.
Baby Spinach: I’m always a fan of spinach but any greens will work.
Tomatoes: You can use any vine-ripened tomatoes or cherry tomatoes as well.
Avocado: For that dose of healthy fat and creamy texture.
Cucumber: A small cucumber adds that crisp and refreshing flavor.
Red Onion: Can’t beat red onion in salads for that sweet, but punchy taste.

Directions:

Remember that salmon cooks quickly, and overcooked fish is never ideal. It turns dry and bland. So pan seared salmon is an easy method for a perfectly cooked and moist fillet.
Heat some olive oil in a large pan over medium-high heat.
Pat your salmon fillets dry with a paper towel. This will ensure you get that golden brown crust.
Sprinkle some salt and pepper on top. Then place the fillets skin side up on the pan.
Let it sear for about 4-5 minutes, top side down first.
Gently flip the salmon over and let it cook for another 2-3 minutes, depending on thickness. Remember that salmon will continue cooking even when removed from the heat, so a little softness in the middle is fine.
Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top. Mix the dressing ingredients together in a small bowl and drizzle on top.

Here is recipe for Lemony Zucchini, Chickpea and Lima Bean Salad

Ingredients:

* 1/2 c fresh or frozen lima beans, blanched
* 1/2 c drained canned chickpeas, rinsed
* 1 zucchini, quartered lengthwise and cut crosswise
into quarter-inch thick slices
* 1/2 small, red onion, halved and thinly sliced
* 2 or 3 Romaine leaves, cut into thin strips
* 1 oz (1/4 c) Parmesan cheese, broken into small
chunks
* 1 TBSP chopped, fresh basil, plus sprigs for garnish
* 4 1/2 tsp fresh lemon juice
* 3 TBSP extra-virgin olive oil
* 1/8 tsp red-pepper flakes
* 3/4 tsp coarse salt
* Freshly ground pepper, to taste

Directions:

1. Combine lima beans, chickpeas, zucchini, onion romaine, Parmesan, and chopped basil.

2. Add lemon juice, oil, red-pepper flakes, salt and pepper and toss to combine.

3. Garnish with basil sprigs.

Number of Servings: 6

Here is recipe for Mango Bruchetta Salad

Ingredients:

1 Thin Sliced Mango
1 Chopped FIRM Roma tomato
1/4 cup Diced Onion
3 Leaves FRESH Sage
1 1/2 Capfuls Lemon Juice
Coarse Sea Salt
Pepper (if desired)

Directions:

Mix dressing ingredients well. Set aside.
In a bowl, toss together salad ingredients. Feel free to toss in some feta or kalamata olives, too! Drizzle dressing over the top and serve!

Dice the onion as small as possible, slice the sage leaves & mix with the tomato, salt, & 1 capful of lemon juice.

Lay out the mango, covering the bottom of the dish & sprinkle with the remainder of the lemon juice & some salt.

Decoratively top the mangoes with the tomato mixture & add pepper if desired.

Enjoy!

Ingredients

For the tofu:
1 tablespoon olive oil
1 cube of medium firm tofu, diced into bite sized pieces
Freshly ground salt and pepper
For the corn chowder:
1 medium white onion, chopped
3 garlic cloves, minced
1 poblano pepper, seeded and diced (can also use 1 seeded jalapeno)
1 red bell pepper, diced
4 cups diced yukon gold potatoes
5 cups fresh sweet corn off the cob (can also use frozen)
1 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
½ teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
Optional: ¼ teaspoon cayenne (only if you like a little heat)
2 cups milk of choice (I used unsweetened almond milk, but dairy milk or coconut milk would also work)
2 cups low sodium vegetable broth
? cup plain greek yogurt (or sour cream) or coconut cream
1 teaspoon salt, plus more to taste
Freshly ground black pepper
1 (15 ounce) can black beans, rinsed and drained
Juice from ½ lime
To garnish:
Shredded sharp cheddar or vegan cheese
Scallions
1/2 cup fresh diced cilantro
Diced avocado
Tortilla chips

Instructions

In a large soup pot over medium-high heat add the olive oil and diced tofu, season with salt and pepper and cook 3-5 minutes. Once tofu is done cooking, transfer to a bowl or plate and set aside.

Step 2

In the same pot, reduce heat to medium and add in onion, garlic, poblano, red bell pepper, potatoes and corn and saute for 6-8 minutes or until potatoes start to soften a bit.

Step 3

Next stir in spices and cook for 30 seconds to release their flavors and aromas, then slowly stir in the milk, broth and yogurt (or sour cream), scraping up any bits from the bottom of the pan as you stir. Season with salt and pepper. Reduce the heat to medium-low and gently simmer for 10-15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.

Step 4

To give a creamy texture, blend approximately half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings — adding in more salt and pepper if necessary. You can blend more if you like a creamier soup, but I love a little texture. Finally stir in the tofu, black beans and lime juice.

To serve, garnish with shredded cheese, scallions, cilantro, avocado and a swirl of sour cream (if not vegan). Makes 6 servings.

Creamy and delicious Thai inspired curry made with a homemade peanut sauce, fresh vegetables, tofu and coconut milk.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Main CourseCuisine: ThaiKeyword: Thai Peanut Curry Servings: 4 people Calories: 795kcal

Ingredients
Marinated Tofu
500 g tofu extra firm or firm
2 tablespoon soy sauce
½ teaspoon cinnamon
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon sweet paprika
1 teaspoon sugar
Thai Peanut Curry
2 garlic cloves finely chopped
1 small onion finely chopped
2 red chillies chopped
1 thumb-piece ginger grated or finely chopped
1 small carrot finely chopped
500 ml vegetable stock
80 g peanuts or peanut butter
1 teaspoon sugar
1 tablespoon soy sauce
400 ml coconut milk
Chopped vegetables of your choice

Instruction:

In a large pot, warm the oil over medium heat. Add the onion or shallot, sprinkle with salt and sauté for 3-5 minutes, or until translucent. Next add the ginger, garlic, and carrots. Stir and continue to cook for about 5 minutes more.
To the pot, stir in the curry paste, peanut butter and coconut milk then simmer for 5 minutes. Next, add the broccoli, red pepper and water or broth. Bring to a low boil and cook just until broccoli is soft, for about 5-7 minutes.

Lastly, stir in the tamari, lime juice (and coconut sugar, if needed). Taste test to see if you prefer more of each. Add tofu at this point if using. Cook until heated through.
Serve warm with cooked rice, cilantro, lime wedges and/or chopped peanuts as a garnish. Leftovers will keep for up to 3-4 days when sealed in the refrigerator.
NOTES

If you use unsalted peanut butter without sugar added then you may want to add a tablespoon of coconut sugar (or brown sugar) and possibly more salt, to taste.

Incredible, fudgy chocolate zucchini cake that’s deliciously moist thanks to siggi’s vanilla yogurt and naturally sweetened with pure maple syrup & coconut sugar. This gluten free chocolate zucchini cake is made with a mix of almond flour and oat flour and can be made in one bowl for the perfect, easy summer dessert!

Ingredients

Wet ingredients:
1 medium zucchini, shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
2 eggs
1/2 cup coconut sugar (or sub brown sugar)
1/3 cup pure maple syrup
1 (5.3 oz) container siggi’s 0% vanilla yogurt
1 teaspoon vanilla extract
1/4 cup virgin coconut oil, melted and cooled
Dry ingredients:
1 ½ cups packed fine blanched almond flour
½ cup oat flour
1/2 cup Auraluv Chocolate Powder
1 teaspoon baking soda
¼ teaspoon salt
1/2 cup chocolate chips
For the topping:
1/2 cup chocolate chips
1 teaspoon coconut oil
Pink Himalayan sea salt, for sprinkling on top
Raspberries to garnish

Instructions

Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper and spray with nonstick cooking spray.
First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
Add shredded zucchini, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
Next, add dry ingredients: almond flour, oat flour, cocoa powder, baking soda and salt. Mix together with a wooden spoon until well combined. Fold ½ cup chocolate chips into the batter.
Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool for at least 30 minutes in the pan on a wire rack before topping it.
Next make the topping: add chocolate chips and coconut oil to a medium bowl; microwave in 30 second increments, stirring in between, until chocolate is melted. Alternatively you can melt the chocolate in a saucepan over low heat. Once chocolate is melted, pour over the cake and tilt the pan side to side to help evenly distribute the chocolate and coat every inch of the cake. Finally, sprinkle a little sea salt on top if you’d like.
Cut the cake into 12 slices. Serve with fresh raspberries or strawberries and enjoy! Store cake in the fridge after a day.

Nutrition
Servings: 12 servings
Serving size: 1 slice (based on 12)
Calories: 323kcal
Fat: 19.5g
Saturated fat: 9.6g
Carbohydrates: 36.4g
Fiber: 4.6g
Sugar: 25g
Protein: 6.6g

Recipe Notes

If you want this cake to be super fudgy, feel free to store the cake in the fridge! It will taste just like a brownie and gets even more moist and fudgy by the day.

Feel free to use a different frosting to make it your own. You could halve either my strawberry frosting or peanut butter frosting for a unique twist.

If you want to make this a fun birthday cake, feel free to add some pretty rainbow sprinkles on top

To store: Feel free to keep the healthy chocolate zucchini cake covered at room temperature for about a day or so, then place it in the fridge covered for 5-7 days.
See the full post for freezing instructions!

Packed with veggies and protein. You won’t even be able to tell, but there’s a whole fiber-packed zucchini baked right into this cake!
Gluten free. Oat flour and almond flour keep this chocolate zucchini cake gluten free, and almond flour gives it some healthy fats.
Naturally sweetened. We’re using some pure Auraluv Hot Chocolate Powder, apple sauce, banana and maple syrup to give the cake the perfect sweetness.
Filled with protein. A small container of plain or vanilla yogurt makes the cake super moist while boosting the protein! Siggi’s actually has more protein than sugar per cup, so you know we’re working with the goods.