Cobb salad

Romaine lettuce, rotisserie Chicken, tomato, onion, blue cheese, avocado, bacon and hard boiled egg. It’s low carb, veggie loaded, protein packed and super nourishing.

BBQ Chicken Salad

BBQ Chicken Salad

1 Romaine Lettuce 2, BBQ Chicken (used sugar free from sweet baby rays) 3 .Tomatoes 4, Cheese 5, Cucumbers 6, Eggs, Bacon 7, Avocados

Smoked Salmon Brunch Bowl?

Smoked salmon brunch bowl

1 egg
1/2 an avocado
Red onion
@sizzlefishfit smoked salmon
Heat ghee in a pan. Once hot, lower the burner then add the egg. Serve with all the rest of the ingredients over a bed of spinach & top with everything but the bagel seasoning.



There’s actually no cream in this sauce, so if you’re dairy-free or vegan, this one gets a green light if you swap vegan cheese for regular 3 cups roasted or steamed butternut squash (you can prepare this however you want but just ensure the squash is tender) • 1/2 onion diced + 1-2 garlic cloves, saute´ed in 1 tsp. oil until tender • 1.5 cups vegetable broth • 1/4 cup parmesan(dairy-free or regular) • 1/4 tsp. cayenne pepper • 1/2 tsp. dried sage • 1/4 tsp. salt + fresh pepper to taste • Blend butternut squash in a food processor or blender until somewhat smooth; add broth and blend until incorporated. Pour butternut-broth mixture into a large skillet and stir in onions, garlic, sage, cayenne, parmesan (or dairy-free parm), salt, and pepper. Bring to a simmer and add a couple handfuls chopped spinach (optional). Toss sauce with hot pasta.



Delicious served solo, but better with a healthy dollop of hummus to promote optimum happiness ??. I used one from Trader Joe’s for 1) convenience and 2) because I’ve found that hummus is one of those rare foods that tastes just as good store-bought as it does homemade. All about the convenience items, especially if they allow for more cozy couch + wine time — which is definitely the move I’m making tonight.

GREEK SALAD: 1 english cucumber, sliced and quartered • 1 cup cherry tomatoes, halved • 1/2 cup kalamata olives, pits removed • 1/2 cup crumbled feta • 1/4 cup greek dressing (I used primal kitchen).

LEMON GARLIC SHRIMP: in a small bowl, combine 2 tablespoons garlic ghee or butter (melted) + 1-2 garlic cloves, minced; drizzle ghee/butter mixture over 1 lb, raw wild-caught shrimp; season with salt & pepper. Preheat a skillet ~1 minute; add shrimp + garlic butter mixture and saute´ until pink and cooked through. Remove from heat and drizzle with more melted ghee/butter (optional); squeeze fresh lemon juice on top and garnish with parsley.
Trader Joe’s mediterranean hummus w/ oregano & olive oil



3/4 lb sea scallops, patted very dry (this is very important)
1 tablespoon olive or avocado oil
1 tablespoon butter
1 garlic clove, minced
2-4 lemon slices
Salt & pepper, to taste

Use a paper towel to pay the scallops dry (this is very important!). Season the scallops with salt and pepper, if desired. 2) Heat a wide skillet over medium-high heat. Add oil to the pan; once it’s hot, add scallops and sear for 2-3 minutes, or until brown; flip and cook an additional 1-2 minutes. 3) Add butter and garlic to the pan; cook another minute or two to allow the scallops to absorb the flavors. Squeeze lemon juice on top and serve!


Heirlooom Tomato Salad

Heirlooom Tomato Salad w/ Burrata and Honey Garlic Grilled Salmon

Salad ingredients:
2 cups arugula • burrata • 1/2 cup heirloom tomatoes, sliced • 2 tablespoons fresh basil, sliced • hemp hearts (optional) • olive oil for drizzling • honey garlic grilled salmon (recipe in previous posts)

Honey Balsamic Vinaigrette: 1.5 tablespoons olive oil • 1.5 tablespoons white balsamic vinegar • 1 tablespoon honey • 1/2 tablespoon minced shallots • 2 teaspoons dijon mustard • salt & pepper, to taste


2-3 cups chopped romaine lettuce
1 small grilled chicken breast, diced (I season it with garlic sauce and whichever herbs I have on hand)
1/2 avocado, sliced
1 hard cooked egg, quartered
2-3 tbsp. fresh grated parmesan
2 tablespoons sourdough croutons (recipe in my story highlights under ‘caesar asparagus)
2 tbsp. caesar dressing



1 lb. asparagus
2 teaspoons avocado oil
Salt & pepper to taste
1/4 cup @primalkitchenfoods caesar dressing
Shaved parmesan for garnish
1 cup sourdough bread, cut into 1/2-inch cubes
2 teaspoons olive oil
1 garlic clove, minced
1 tablespoon parmesan


1 1/2 cups shredded mozzarella cheese
4 tablespoons cream cheese (dairy or dairy-free)
1 1/4 cups fine-ground almond flour
2 tablespoons fine-ground coconut flour (no substitutions)
1 1/2 tablespoons baking powder
1 teaspoon garlic powder

2. large eggs

Garlic topping

1 teaspoon chopped parsley
3 cloves garlic minced
1.5 tablespoons olive oil
1.5 tablespoons butter or ghee

1) Preheat oven to 350°F. 2) In a small bowl, whisk together almond flour, coconut flour, garlic powder and baking powder. 3) In a microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30 second increments, stirring in between to combine, until melted and uniform. 4) Add cheese mixture, eggs and flour mixture to a food processor. Pulse on high speed until the dough is uniform. The dough will be sticky. 5) Scoop dough onto a large sheet of plastic wrap. Cover the dough in plastic wrap and knead a few times with the dough inside the plastic wrap until you have a uniform dough ball. Lightly coat your hands with oil and divide dough into 8 equal pieces. Roll each dough between your palms until it forms a smooth round ball. 6) Roll each portion into a 5-inch log and tie gently into a knot. Place on prepared baking sheet a few inches apart. 7) GARLIC BUTTER: combine all garlic butter ingredients and using a pastry brush, spread evenly over the tops of the knots. Bake for 10-15 minutes, or until slightly golden. Enjoy with warm marinara for dipping



2 cups arugula
1-2 teaspoons olive oil
Squeeze of fresh lemon juice
1-2 hard boiled eggs
1/4 cup feta cheese
1/4 – 1/2 avocado, cubed
1-2 teaspoons hemp hearts

  1. Toss arugula with a drizzle of olive oil + a squeeze of fresh lemon juice. Toss to coat and add to a bowl
  2. Chop hard boiled egg and add to bowl with feta and avocado. Sprinkle hemp hearts on top. Season with salt & pepper to taste.

Lemon Garlic Salmon

I dabbed down a piece of dry, then added sea salt, lemon garlic powder, and sumac. I air fried for about 15 minutes at 375, but you can also put it in the oven or pan sear.
2.While the salmon was going, I cut a soft boiled egg (boiled for for 6 minutes then immediately put in ice bath for 2-3 minutes before slicing)
3.Grabbed a bowl and filled the bottom with a big serving of arugula.
4.Sliced up some red spring onions, massaged in some avocado oil, and spiced up with paprika, fennel, and salt. Roasted in the oven for 30-40 minutes at 425F.

  1. Sliced up some mushrooms and cooked on the stovetop with a little butter and minced garlic
    6.Once ready, put the salmon and egg over the arugula and added the mushrooms and red onion.
    7.Devoured as is but you can add any more of your favorite toppings or dressings.

EBTB Seared Tuna Bowl

`EBTB Seared Tuna Bowl

Are you team salmon or team tuna?
I’m normally a big salmon fan but after having this fresh ahi tuna, I think I need to give tuna some more loving. I cut it more savage than I should’ve, but practice makes perfect right??
You really dont have to do much to Tuna… in fact, the fresher & simpler, the better. Just a quick seasoning and a 30-45 second sear on each side and you’re in business.
I seasoned it with everything but bagel seasoning and served next to avocado, sliced radish, sautéed mushrooms, and a big base of arugula.
Here’s how I made everything:
1.First started with fresh & wild tuna. Freshness is super important here…none of that frozen stuff. I dabbed it down gently with a paper towel, rubbed a little bit of olive oil on its sides and set it aside.
2.Next, I poured some everything but the bagel seasoning on a plate and added some more black sesame seeds to it. If you like it saltier, you can add a touch more salt. I then coated each side of the tuna with the dry seasoning. You can use whatever seasoning you like.
3.Next its time to sear the tuna. You need a HOT pan with some olive oil and you are only going to cook it for a few seconds on each side. Get the pan HOT and cook for about 30-45 seconds on each side. I let it sit and rest for a minute or two before I sliced it up.
4.I served it on a big plate of arugula, half a sliced avocado, fresh radish, and sliced mushrooms that I sautéed in the same pan as the tuna with a little more sea salt + pepper.

Spicy AIR FRIED Salmon & Cucumber Herb Salad.

Here’s how to make everything. 15 minutes is all you need.
1.Start with your salmon. Dab down with a paper towel, then rub in some Calabrian chili oil over it. Sprinkle generously with sea salt, smoked paprika, and Aleppo pepper. Put in the air fryer at 400F for about 12-15 mins. Time varies based on thickness / your air fryer. I put up my air fryer in my stories since I always get questions on it. Salmon is hands down my favorite thing to air fry.

  1. While the salmon is going, make your salad. I cut up 3 persian cucumbers, a small handful cherry tomatoes, fresh @josiesorganics parsley, fresh garlic chive, and tossed them all in with some olive oil, sea salt, pepper, and white sesame seeds.
    3.Plate up your salad, salmon, and add some 🥑🥑 for more healthy fats.
    Devour it UP as soon as the salmon is done. Enjoy 👊🏻👊🏻

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