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  • Baked Salmon With Pistachio Pesto😍Adding the pistachio pesto is such a delicious way to add flavour to a simple baked salmon. Everything comes together in under 30 mins, making it an awesome weeknight option! By: @walderwellness — Ingredients: 4 fresh salmon fillets (4-6 ounces each) 1 Tbsp extra virgin olive oil Salt + pepper Pistachio Pesto: 2 cups fresh basil 2 cloves garlic 1/4 cup shelled pistachios 1/3 cup nutritional yeast 1/3 cup extra virgin olive oil Salt + pepper, to taste Instructions Preheat oven to 400F. Wash salmon fillets and pat dry. Place fillets on a parchment-lined baking sheet and drizzle with olive oil. Crack salt + pepper overtop. Once fully heated, place salmon in the oven for 12 minutes. While salmon cooks, make pistachio pesto by combining all pesto ingredients into a food processor. Pulse until smooth and set aside. Remove salmon from oven and top each fillet with pesto. Pair with your favourite side dish and enjoy!
  • This salad is full of all your favorite fall colors 🍂 give it a go! By: @buzzfeedtasty — Ingredients for 6 servings: SALAD: 1 acorn squash 2 tablespoons extra virgin olive oil ½ teaspoon kosher salt ¼ teaspoon ground black pepper ½ teaspoon freshly grated nutmeg 2 teaspoons fresh thyme leaf 1 small head radicchio 1 bosc pear 4 cups baby spinach ¼ cup dried cranberries ½ cup pecan, toasted and roughly chopped ¼ cup crumbled blue cheese MAPLE CIDER DRESSING: ¼ cup pure maple syrup ¼ cup apple cider vinegar 1 ½ teaspoons dijon mustard ¼ cup extra virgin olive oil 1 teaspoon kosher salt ½ teaspoon ground black pepper — Instructions: Preheat the oven to 400°F (200°C). Trim the ends off the squash, then cut in half. Scoop out the seeds, then slice into ½-inch (1 ¼ cm) cubes. Spread the squash on a baking sheet, then add the olive oil, salt, pepper, nutmeg, and thyme and toss to coat. Roast for 20 minutes, until tender and lightly browned. Remove from the oven and let cool completely. Meanwhile, prepare the rest of the salad: Cut the head of radicchio in half, remove the core, then thinly slice. Cut the pear in half, scoop out the core, then thinly slice. Make the dressing: In a small bowl, whisk together the maple syrup, apple cider vinegar, and mustard. 8. While whisking, slowly drizzle in the olive oil and continue whisking until emulsified. Whisk in the salt and pepper, then set aside. In a large bowl, combine the radicchio, spinach, pear, dried cranberries, and cooled roasted squash. 10. Drizzle some of the dressing over the salad and toss well to coat. Divide the salad between serving plates, then top with the chopped toasted pecans and crumbled blue cheese. Serve immediately with the remaining dressing alongside. Enjoy!
  • Beyond easy and so tasty - Pan seared scallops are taken to the next level with a lemon garlic “butter” sauce that’s made with ghee instead of butter. .. Served with a simple herbed cauliflower rice, this quick and easy dinner is full of flavor, low carb, keto Paleo, and Whole30 compliant.😍🤤 By: @paleorunningmomma — scallops: 1 lb scallops defrosted Sea salt and pepper 1/4 cup ghee divided 4 cloves garlic minced 1/4 cup fresh lemon juice about 2 lemons Parsley for garnish cauliflower rice: 12 oz cauliflower rice 1 Tbsp ghee or avocado oil 2 cloves garlic minced 1/3 cup fresh herbs chopped (parsley and dill are my choices) Sea salt and black pepper to taste — Instructions: cauliflower rice: Heat the ghee or oil in a med/large skillet over medium-low heat and add the garlic. Cook and stir about 45 seconds or until softened, then stir cauliflower rice into the skillet and raise the heat to medium. Cook and stir until the rice is tender - about 2 minutes. Remove from heat, then stir in the chopped herbs and season with sea salt and black pepper to taste. Keep warm while you prepare the scallops. scallops: Pat the scallops dry and season all over with salt and black pepper. Melt one tablespoon of the ghee in a large nonstick skillet over medium high heat. Once sizzling, add the scallops in a single layer and cook 2 minutes. Flip each one and continue to cook 1-2 minutes on the second side. Turn off the heat, remove to a plate and cover with aluminum foil to keep warm. Return the skillet to medium low heat and add the remaining 3 tablespoons of ghee. Once melted, stir in the garlic and cook about 30-45 seconds or until soft. Stir in the lemon juice and cook another 30 seconds, then remove from heat. Serve the scallops with the lemon butter sauce and herbed cauliflower rice. Garnish scallops with minced parsley, if desired. Enjoy!
  • HAWAIIAN FRIED RICE 😍🙌 — Classic fried rice gets a tropical twist including coconut rice, ham, pineapple, bell pepper and vibrant fresh herbs. It’s a delicious summery recipe you’ll want to make all year! By: @cookingclassy — Ingredients: 1 1/3 cups jasmine rice, rinsed well and drained well 1 1/4 cups coconut milk 1 1/4 cups coconut water or water 1/4 tsp salt 1 1/2 Tbsp olive oil, divided 1 tsp sesame oil, divided 1 red bell pepper, diced (1 1/4 cups) 1/3 cup green onions, light portion, sliced 2 tsp minced garlic (2 cloves) 2 tsp peeled and minced fresh ginger 2 cups diced ham 2 cups diced fresh pineapple 3 large eggs 1/2 cup green onions, green portion, sliced 3 Tbsp minced fresh cilantro 1 Tbsp soy sauce, or more to taste — Instructions: In a medium saucepan bring coconut milk, coconut water and salt to a boil over medium-high heat. Add in rice, cover and reduce heat to low. Let simmer until liquid has been absorbed, about 15 - 18 minutes. Remove rice from heat and let rest off heat 10 minutes.
 While rice is resting, heat 1 Tbsp olive oil and 1/2 tsp sesame oil in 12-inch (and deep) skillet or saute pan over medium-high heat. Add bell pepper and light green onions to skillet and saute until peppers are tender, about 4 minutes. Stir in garlic and ginger, then toss in ham and pineapple and let cook until heated through, about 1 minute.
 Scoot everything in pan to one far side. Add remaining 1/2 Tbsp olive oil and 1/2 tsp sesame oil to now empty side of skillet. Add eggs, season lightly with salt and scramble and cook until just set. Add in rice, green portion of green onions and cilantro and drizzle in soy sauce and toss everything. Serve warm with sriracha if desired.
  • Low-Carb Sausage Stuffed Zucchini Boats are perfect for summer zucchinis, stuffed with lean Italian chicken sausage, then topped with marinara sauce and mozzarella cheese. My favorite stuffed zucchini recipe 🙌🏼 By: @skinnytaste — Ingredients: 1 1/4 cups quick marinara sauce 4 medium zucchinis, 31 oz total 1 tsp oil 1/2 small onion, finely diced 3 cloves garlic, crushed 1/2 cup diced red bell pepper 14 oz lean Italian chicken sausage, removed from casing (Al Fresco) 1/2 cup part skim shredded mozzarella, Polly-O 8 tsp grated Parmesan cheese — Instructions: Bring a large pot of water to boil. Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside. Drop zucchini halves in boiling water and cook 1 minute. Remove from water. Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
  • Pan-Seared Salmon with Spinach, Garlic, Artichokes, and Sun-Dried Tomatoes. Mediterranean dinner! 🤗😍 By: @juliasalbumblog — Ingredients: Salmon 1 tablespoon olive oil 1 lb salmon fillets (3 or 4 salmon fillets) 1/4 teaspoon salt Vegetables and other ingredients 3 cloves garlic minced 1/4 cup sun-dried tomatoes chopped 1 cup artichoke hearts chopped 2 tablespoons capers drained 6 oz spinach fresh salt — Instructions: Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Season salmon fillets with salt. When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat. Reduce heat to medium. Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky. Remove salmon from the skillet. To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute. Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes. Season with salt if needed. Add pan-seared salmon on top of the vegetable mixture.
  • Spicy Turkey Meatballs😋 — I’m finally understanding why there are restaurants who’s full menus are dedicated to meatballs. They may just be the worlds most perfect food 💯 By: @mad_about_food — Ingredients: Sesame Turkey Meatballs: 1 lb ground turkey 1 egg 1/2 cup almond flour 2 tbsp sesame oil 1 tbsp coconut aminos 1/2 tsp ginger powder 1/2 tsp garlic powder 1/2 tsp crushed red pepper 1/2 tsp salt Green onion for garnishing Spicy peanut Sauce: 1/2 cup peanut butter 1 tbsp sesame oil 1 tbsp coconut aminos 1 tbsp lime juice 1 tbsp rice vinegar 1 tsp sriracha — Instructions: Preheat oven to 400F and line a baking sheet with parchment paper. Combine all meatball ingredients in a large mixing bowl until thoroughly combined. Roll into 16 small meatballs and place on the baking sheet. Bake in the oven for 30 minutes While the meatballs bake mix together the sauce by combining all of the sauce ingredients in a small bowl until smooth. Remove meatballs from the oven and allow them to cool slightly. Serve the meatballs and sauce with some green onions as a garnish.
  • This grilled corn pasta salad is perfect for summer🌽☀️ That cilantro lime dressing looks so delicious! I’m definitely going to be using it on all my salads this summer😋💕 By: @tastyvegetarian
  • Grilled Fish Tacos🌮🌮 — All about summer grilling, and all about making it as effortless as possible! For these grilled fish tacos, I save time by using pre-mixed taco seasoning, marinating the fish in the morning, and using @litehousefoods Coleslaw dressing to toss quickly with cabbage and cilantro. 🌮🌮 The dressing is a perfect blend of sweet and tangy, and it won't "water out" when added to cabbage. By: @feelgoodfoodie — Ingredients:
1 pound mahi mahi
2 tablespoons olive oil divided
1 lime juiced
1 garlic clove minced
1 tablespoon taco seasoning
8 White corn tortillas
3 cups shredded white cabbage
½ cup Litehouse coleslaw dressing
2 tablespoons chopped cilantro plus more for serving
Salsa for serving — Instructions: To prepare fish: Whisk together half the olive oil, lime juice, garlic and taco seasoning. Add the mahi mahi to the bowl to coat it with the marinade. Let stand 20 to 30 minutes for the fish to absorb the flavor.
To prepare coleslaw: Toss the shredded cabbage, coleslaw dressing and fresh cilantro in a medium bowl. Refrigerate until ready to use. Preheat grill to medium-high heat. Brush grill grates with remaining olive oil and grill mahi mahi for about 3-5 minutes on each side, depending on thickness. Transfer fish to a plate and shred with a fork into large chunks.
Serve the grilled mahi mahi on the corn tortillas with coleslaw, avocado and salsa