Salads and Bowls

I wake up some days with strong cravings for certain flavors. Typically its either sweet and fruity, sweet and chocolate-y, or salty and savory. Savory cravings were strong the morning I made this breakfast bowl.

I still wanted the greens/fiber I usually put in my smoothies, but wasn’t feeling the sweetness. I love eggs and could eat them everyday at any meal so that was a no brainer. I added a variety of colorful veggies because why not? Bacon because its great, and avocado for the healthy fat and because I’m a millennial and avocado is life.

This bowl is simply seasoned with fresh garlic cloves, sea salt, freshly cracked pepper, and olive oil. I sauteed all the vegetables in this. I topped it off with everything seasoning and devoured it immediately.

I also learned how EASY and QUICK the instant pot makes boiled eggs. See that recipe here. Customizable to desired doneness and ready to eat within minutes!

Healthy Breakfast Bowl

This savory breakfast dish is fiber-rich with nourishing protein and healthy fats. A great option for brunch!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast

Servings 1

Ingredients

  

• 1-2 tbsp olive oil, divided
• 1 tsp minced garlic
• 1-2 slices of bacon, chopped
• 2 soft-boiled eggs
• 2 kale leaves or 1-2 cups chopped
• 1/4 pepper of choice red or orange taste best.
• 1/4 small white onion
• 2-3 brown mushrooms
• 6-8 cherry tomatoes or 1 roma tomato
• 1/4 avocado
• 1 tsp everything seasoning
• salt and pepper to taste

Instructions

 

• Turn a skillet on over medium heat. Prepare all ingredients by chopping kale, onions and peppers. Set kale in a separate bowl and the onion and peppers in another. Slice tomatoes and avocado and set aside. Slice one or two soft boiled eggs vertically. Chop bacon and put in skillet.
• While bacon is cooking, add a handful more of spinach if desired to the bowl of kale, dress with half a tablespoon olive oil, and massage kale until well coated and tenderized. Add salt and pepper. (Massaging kale lessens the bitterness and makes i easier to digest).
• Once bacon is done cooking, scoop out of the skillet and set aside leaving the bacon grease in the pan to fry the pepper, onions, garlic, and mushrooms.
• In the pan with the bacon grease, saute garlic, peppers, and onions until tender. Set aside.
• Add mushrooms to the pan and saute until desired tenderness.
• While mushrooms are cooking, massage the kale a second time. Place kale in a serving dish.
• Assemble the bowl by adding on top of the kale the peppers and onion mix, mushrooms, bacon pieces, eggs, tomatoes, and avocado. Sprinkle with everthing seasoning, salt and pepper, if desired.
• Serve immediately or store in the fridge for no more than 3 days.

Keyword avocado, bacon, breakfast, eggs, garlic, lacinto kale, mushrooms, onions, spinach, tomato

This is a fresh, light summer recipe you definitely need to try! Fish is one my favorite proteins and Mahi mahi is at the top of my favorite fish list. Slightly spicy but not too much, moist yet flaky. So good. So quick to make. That is probably my favorite part of cooking fish is how fast it cooks. So convenient on those busy day/tired nights. Paired with the fresh sweetness of mango salsa and crunchy slaw, this dish is a perfectly balanced delight for those summer nights.

I made this dish into a bowl, because I love bowl meals. I feel like I am getting a balanced, nourishing meal every time. My husband on the other hand made tacos with it. I made cilantro lime cauliflower rice in place of the quinoa for the leftover fish fillet I had and it was just as good.

Protein, fiber, fat, and greens. Perfectly balanced. It’ll definitely keep you full and satisfied. Let me know what you think in the comments! Enjoy!

Pan Fried Mahi Mahi with Mango Salsa

Flaky, lightly spiced fish paired with fresh mango salsa makes this a summer staple.

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Course Main Course

Cuisine American, Mexican

Servings 2

Ingredients

  

Mahi Mahi

• 2-3 Mahi mahi fillets
• 1½ tsp smoked paprikia
• 1 tsp coconut sugar
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp sea salt
• ¾ tsp cumin
• ¼ tsp black pepper
• ¼ tsp chili powder
• ½ tsp oregano dried
• 1 tbsp olive oil

Mango Salsa

• 2 ripe mangoes diced
• 1/2 cup chopped cilantro
• 1/2 red pepper diced
• 1 jalepeno diced
• 2 tbsp avocado oil
• juice from one lime
• sl salt and pepper to taste

Instructions

 

Pan-fried Mahi Mahi

• Preheat a skillet over medium heat. Add 1-2 tbsp of olive oil.
• Combine all the spices until blended.
• Pat the mahi mahi dry with a paper towel.
• Coat eat side of the fish with olive oil and generously sprinkle each side with the spice blend. Rub the spice blend in if necessary.
• Once the oil in the pan is sizzling (sprinkle a few drops of water on pan to test if needed), cook for 3 minutes on each side or until fish reaches a temperature of 145 degrees. Fish should be a golden brown color

Mango Salsa

• Combine all ingredients and mix well.
• This salsa recipe will make extra. Store leftovers in the fridge.
• Serve with the mahi mahi immediately. Enjoy!

Notes

Original recipe adapted from:

https://www.jessicagavin.com/pan-seared-mahi-mahi-honey-lime-coleslaw/#wprm-recipe-container-36588

Keyword avocado oil, chili powder, cilantro, fish, garlic, jalepeno, lime, mango, paprika, red pepper, sea salt

The other day it was so nice outside. Sun was shining, not terribly windy like it often is where I live, and zero bugs. When the weather is like this, it reminds of those awesome summer night memories on the patio grilling with your favorite people enjoying everything life in the summer has to offer.

Coleslaw is something I always had available growing up, but never really ate because mayo grossed me out. Then, I didn’t know the hidden oils and other junk that lurks around common condiments like mayo, I just didn’t like it. I’ve grown to really like it, especially in a good aoili with sweet potato fries.

I paired my coleslaw with shredded BBQ chicken and sweet potatoes. Slow cooked chicken smothered in Primal Kitchen’s golden BBQ sauce hit the spot. Homemade sweet potato fries are always a good idea in my house. Air-fried or baked, find that recipe here!

Lets circle back to that high quality mayo by Primal Kitchen. It is a staple for my husband and I. Like I said before, it makes an awesome aoili, lettuce wrap or sandwich spread. Primal Kitchen is awesome for so many reasons. First, it’s made with avocado oil, not soybean or canola, which can be highly inflammatory. Second, it’s made with cage free eggs. Finally, it’s finished with ingredients like garlic, salt, vinegar, lemon oil. Whole food ingredients you can pronounce.

I encourage you to swap out the conventional mayo for a high quality version like this one. Your body with thank you for it.

Paleo Classic Coleslaw

That backyard BBQ staple, without the inflammatory oils and loads of sugar. This recipe is a crowd pleaser!

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Prep Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 4

Ingredients

  

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 small carrot shredded
• 3 tbsp sunflower seeds
• 1/3 cup Primal Kitchen Mayo
• 1 tsp Apple Cider Vinegar
• 1 tsp coconut sugar or raw honey
• 2-3 tbsp fresh herbs such as parsley or cilantro optional
• salt and pepper to taste

Instructions

 

• Shred the cabbage and carrots if not pre-shredded. Add to a mixing bowl.
• Chop herbs and add to cabbage mix. Set aside.
• Combine mayo, vinegar, coconut sugar, and salt and pepper.
• Fold in mayo mixture into the coleslaw mix until evenly coated. Sprinkle with sunflower seeds and mix a few more times.
• Add more salt and pepper if desired. Serve immediately or store in the fridge for up 4 days.

Keyword Cabbage, coconut sugar, Coleslaw, mayo