Miso Baked Salmon

This is seriously the most delicious and EASY salmon recipe. Perfect for a weeknight recipe or for serving your dinner guests. It’s packed with flavor, but it is simple and QUICK to make. I paired this with some coconut (brown) rice and some roasted broccoli. I will definitely be making this dinner on repeat!

Ingredients:

(serves 2-4)

• 1 lb salmon fillet

• 2 tbsp white miso

• 1 tbsp mirin

• 1 tbsp liquid aminos (or soy sauce)

• 1/2 tsp sesame oil

Directions:

• Preheat oven to 425 degrees F

• In a bowl, whisk together white miso, mirin, liquid aminos, and sesame oil.

• Drizzle a little olive oil in a baking dish (or line a baking sheet with parchment paper) and place the salmon skin side down. Cover the salmon with the marinade and let it rest at room temperature for 15-20 minutes.

• Before placing the salmon in the oven, wipe away some excess marinade, and then bake for 15-20 minutes, depending on the thickness of your salmon.

• Finally, turn the oven to broil and broil for about 2 minute or until there’s a nice little char on top.

Grilled Halloumi Salad with Peach, Corn, Avocado, and Arugula

This is the perfect summer salad! Not only does it just take 10-15 minutes to make, but it’s colorful, flavorful, and highlights some of summer’s delicious produce. I also can’t get enough of the salty/sweet combo of the halloumi with the peaches. Serve this alongside some grilled chicken or fish for an easy summer meal :)

Ingredients (serves 2):

• 2 cups arugula

• 4-6 oz halloumi cheese, cut into 1/4 inch slices

• 2 ears of corn, steamed and cut off the cob

• 1 peach, sliced

• 1 avocado, diced

• 1/4 cup fresh basil, chopped

• 1 tbsp avocado oil

• 2-3 tbsp olive oil

• 1-2 tbsp balsamic

Directions:

• Coat halloumi in avocado oil and grill on a grill or grill pan for 2 minutes per side

• Add all ingredients to a salad bowl, toss with olive oil and balsamic

Creamy Green Pasta Sauce

I was pleasantly surprised by how well this recipe turned out! I honestly wanted to just eat the whole batch of sauce with a spoon! It’s a rich and creamy pasta sauce that is quick to make and packed with flavor and nutrients. The cashews create a nice, creamy texture and the spinach and basil add vibrancy and color. Toss this with a pasta of your choice — you can even use zucchini noodles for an extra green and nutritious option. I serve this with some simple roasted tomatoes (roast cherry tomatoes whole with olive oil and salt at 400 degrees for 25 minutes or until bursting) and ricotta (or parmesan) cheese. To keep it vegan, skip the cheese!

Ingredients:

• 1 yellow onion, diced

• 3 gloves garlic, minced

• 1 cup raw cashews

• 5 oz baby spinach

• 1 cup fresh basil leaves

• 1 tbsp olive oil

• 1/2 tsp salt

• 3/4 cup boiling water

Directions:

• Heat a skillet with olive oil over medium heat. Add the onion and salt and sauté for 6-8 minutes until onions are soft and translucent. While you start on the sauce, be sure to prepare your pasta.

• Add in garlic and continue cooking for about a minute, until fragrant.

• Add in spinach and cook until wilted (about 3-5 minutes)

• In a blender, add in cashews and boiling water and blend until smooth on a high speed. Then add in the spinach and onion mixture and basil. Blend until smooth and creamy. Taste and add salt if needed.

• Toss with hot pasta and serve on its own or with roasted tomatoes, ricotta cheese, a drizzle of fresh olive oil, and a pinch of sea salt.

Easy Red Lentil Curry

While we were in Yosemite last week, I ordered a red lentil curry one night for dinner and it was such a satisfying meal. Hearty, flavorful, comforting. I decided to try to recreate this dish in a really simple way. I didn't add too many veggies to the actual curry, but I served it with some easy steamed broccoli for some added nutrients and color. This is a really hearty vegetarian dish that comes together quickly!

Ingredients:

(serves 4)

• 1 yellow onion, diced

• 3 cloves garlic, minced

• One 1-inch piece of ginger, minced or grated

• 1 1/2 cups red lentils, rinsed

• 1 1/2 tbsp red curry paste

• 2 tsp coconut oil

• 1 can full-fat coconut milk

• 1 15-oz can crushed tomatoes

• 2 cups veggie broth (or chicken broth)

• Salt to taste

Directions:

• Over medium heat, heat the coconut oil in a large saucepan. Add in the onions and a pinch of salt. Saute for 5 minutes and then add the garlic and ginger. Saute for 2 more minutes.

• Stir in the curry paste for just about 30 seconds, until veggies are coated and it's starting to become fragrant.

• Add in the lentils, crushed tomatoes, coconut milk, and broth. Bring to a boil and then reduce to a simmer with the lid off for 20-25 minutes, until lentils are tender. Be sure to stir every so often so nothing sticks to the bottom

• Taste and add salt or a bit more curry paste if needed.

• Serve with rice and a green veggie of your choice!

Maple Dijon Salmon

This is one of the easiest weeknight dinners! The salty, sweet combination is the perfect pairing with salmon, which is a fatty (good fat) fish. Also, cooking the salmon at a lower temperature allows the fish to retain moisture and oils — keeping this delicious flavor in.

Ingredients:

(Serves 2)

• 1 lb salmon

• 1 tbsp grainy mustard

• 1 tbsp dijon mustard

• 1 tbsp maple syrup

• 1/2 tsp fresh thyme

• 1/2 lemon, sliced

• Salt and pepper to taste

Directions:

• Preheat the oven to 325 degrees F

• Place the salmon in a baking dish. Season it with salt and pepper.

• Meanwhile, combine mustards, maple syrup, and thyme in a small bowl. Spread evenly on top of the salmon. Place lemon slices on top.

• Bake for 15-20 minutes or until salmon easily flakes. Serve with extra lemon wedges.

Curried Sweet Potato and Chickpea Soup

This is one of the lunches featured on my “Work From Home” Lunch Series! Many clients of mine struggle to find lunches that are filling, satisfying, healthy, and NOT BORING. This is one of my favorites, especially in the winter months. Make a batch and have it for a few lunches during the week. You can always bulk it up by adding some quinoa, chicken, or shrimp. You can also make swaps depending on what you have — any roasted root veggie will be great and you can try chard or kale in place of spinach. This is more of a guide than an exact recipe you need to follow!

Ingredients:

• 1 large sweet potato, cubed and roasted

• 1 yellow onion, diced

• 3 cloves of garlic, minced

• 1-inch piece of ginger, minced

• 1 can chickpeas, drained and rinsed

• 3 large handfuls of spinach

• 3 cups chicken broth (or vegetable broth)

• 1 can of full fat coconut milk

• 1 tbsp coconut oil

• 1 tbsp curry powder or curry paste

• Salt and pepper to taste

• Lime wedges for garnish and to squeeze on top

Directions:

• Add coconut oil to a pot over medium heat. Add in onion and a pinch of salt and cook (stirring occasionally) until softened (about 5-10 min)

• Add in ginger and garlic and cook until fragrant (about 2-3 minutes)

• Add curry powder and stir for 30 seconds before adding in the chicken broth and coconut milk.

• Once hot, add in the pre-roasted sweet potatoes, chickpeas and spinach and cook until the spinach is wilted

• Taste and add salt and pepper if needed before eserving

Grilled Eggplant Parm with Tomato Bruschetta

This is a meal that highlights summer ingredients in a unique way! Grilled eggplant and ripe, heirloom tomatoes makes this dish one to remember! It’s simple so that the ingredients can really shine :) You can always use cherry tomatoes if you don’t have ripe heirlooms available.

Ingredients:

(serves 4)

• 2 large eggplants, cut lengthwise into 1-inch pieces

• 4 medium heirloom tomatoes, diced into ½-inch pieces

• 1 clove of garlic, minced or grated 

• ¼ cup extra virgin olive oil

• 2 tbsp chopped basil leaves

• 8 oz fresh mozzarella, sliced into rounds

• Salt and pepper to taste

Directions:

• Heat the grill to medium-high heat.

• In a small bowl, combine garlic, tomatoes, basil, 1 tbsp olive oil, salt and pepper. Let sit for 10 minutes so flavors meld.

• Season eggplants with 3 tbsp olive oil, salt and pepper. Grill for 3-5 minutes per side or until tender.

• Top eggplants with mozzarella and continue cooking for 1 more minute (or until cheese is melty)

• Plate eggplants and top with the tomato bruschetta mixture

Lamb Meatballs with Greek Yogurt Sauce

I am a big fan of meatballs, and became even more of a fan when I started cooking for my daughter, Emery. One of the easiest ways to feed her meat was by making mini burgers or meatballs. I also found that it was a great way to introduce her to different herbs, spices, and flavors. She LOVED all varieties but lamb was her favorite! I make a big batch of these meatballs (salt omitted for Emery) and keep them in the freezer for quick and easy meals! Another option is to add in about 1/4 cup of crumbled feta cheese (if doing so, reduce salt to 1/4 tsp).

Ingredients:

(Makes around 20 meatballs)

• 1 lb ground lamb

• 1/4 cup parsley, chopped

• 1 egg, beaten

• 3 cloves of garlic, minced

• 1 small yellow onion, diced

• 1 tsp ground cumin

• 3/4 tsp kosher salt

• 1/2 tsp pepper

• 2 tsp olive oil to drizzle on top

For the sauce:

• 3/4 cup plain Greek yogurt

• 1/4 cup of fresh mint leaves, chopped

• 1 garlic clove, minced

• 1/2 lemon, juiced and zested

• salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F and line a baking tray with parchment paper (you might need two)

• In a mixing bowl, combine all ingredients for lamb meatballs (except for the olive oil). Using hands is best. Then roll mixture into about 20 meatballs.

• Place meatballs on the parchment paper-lined baking tray and drizzle with olive oil.

• Bake for 15-20 minutes, or until cooked through

• While meatballs cook, mix together all sauce ingredients in a bowl.

• Serve meatballs on top of sauce and enjoy

Crab Cakes (with almond flour)

I’m feeling very fortunate to be spending most of this summer in Maine - and we have really been embracing the seaside cuisine - lobster and crab have become a part of our regular diet. The other day we had very little in our fridge for dinner, except for crab, some salad greens, avocado and some tomatoes. These crab cakes came together in no time, but they were so fresh and delicious. I baked them but you can also pan sear them for that extra crisp crust. Enjoy these over greens with a good squeeze of lemon juice, some olive oil and sea salt and it’s the perfect meal!

Ingredients:

(Makes 6 crab cakes)

• 1 lb of fresh, lump crab meat

• 1 egg, beaten

• ½ cup almond flour

• ¼ cup parsley, chopped

• 1 tbsp Dijon mustard

• Juice from ½ a lemon

• ½ tsp salt

• ¼ tsp pepper

Directions:

• Preheat oven to 450 degrees

• Grease a baking sheet with olive oil, avocado oil, or butter

• Drain your crab meat and put into a large bowl. Add in all other ingredients and mix until well combined. 

• Form 6 crab patties and place them on the baking sheet. Drizzle the tops with olive oil. 

• Bake for 12 minutes

Note: Alternatively, you can pan sear for 3-4 minutes per side in olive oil, avocado oil, or butter over medium heat

Greek Turkey Burger with Tzatziki Sauce

I used to hate turkey burgers because I thought they were so bland and boring. So I tried spicing things up and adding in lots of delicious Mediterranean flavors to these patties and they were honestly so delicious. Serve these with a big spoonful of tzatziki sauce alongside some roasted sweet potato “fries” and a side salad and you have your perfect, easy summer meal.

Ingredients:

• 1 lb ground turkey

• ⅓ cup crumbled feta cheese 

• ⅓  cup finely chopped red onion 

• 1 teaspoon dried oregano

• ½ tsp salt

• ¼ tsp pepper

For the tzatziki sauce:

• 1 cup plain Greek yogurt (I prefer 2%)

• 1 medium cucumber, grated

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp fresh dill, minced

• 1 clove garlic, minced

• ¼ tsp salt

• Pinch of black pepper

Directions:

• Add all turkey burger ingredients to a mixing bowl and combine with your hands

• Shape into four patties

• Cook on a grill or stovetop over medium heat for 4-5 minutes per side (or until internal temperature is 165°F)

• To make the tzatziki sauce, place the grated cucumber on a paper towel and squeeze out the excess water. Mix it with the Greek yogurt, lemon juice, dill, garlic, salt, and pepper.

Citrus and Avocado Grilled Shrimp

I love cooking with shrimp because it feels so elegant, but it takes so little time to prepare. I used oranges for this, but to be completely honest, while the flavor was great, about half of the oranges fell off while grilling. A great substitute for the orange slices would be pineapple chunks! They’re sturdier, but they still add a nice sweet flavor.

Ingredients:

Skewers made - off to the grill

(serves 2)

• ½ lb large shrimp, peeled and deveined

• 1 orange

• 1 ripe avocado, cut into bite-sized chunks

• 4 tbsp olive oil

• 2 tbsp chopped fresh basil

• 1 tsp red wine vinegar

• Juice from 1/2 a lime

• Salt and pepper to taste

Directions:

• Zest the orange and set the zest aside

• Peel and cut the orange into segments (like this). Then squeeze the juice into a small bowl.

• To that bowl, add the orange zest, 2 tbsp olive oil, chopped basil, 1 tsp red wine vinegar, the juice from 1/2 a lime, and a pinch of salt and pepper to the bowl. Mix until combined and then set aside.

• Preheat your grill to medium-high heat (or use a grill pan on the stove top)

• Assemble skewers with one shrimp, followed by an avocado chunk, an orange chunk, and then another shrimp. Aim for 3 shrimps per skewer. Sprinkle with salt and pepper and drizzle with remaining 2 tbsp of olive oil

• Grill skewers for about 2 minutes per side or until shrimp are pink and opaque.

• Remove from heat and serve with dressing drizzled on top

Spaghetti Squash with Pesto, Leeks, and Peas

This is a perfect weeknight meal full of tasty vegetables and herbs. It’s bright, colorful, and flavorful! If you’re looking to bulk it up, you can opt to add in some sliced chicken breast, shrimp, or even bake some mozzarella on top. 

Ingredients:

• 1 medium spaghetti squash, sliced in half lengthwise with seeds removed

• 3 tbsp olive oil

• 1 cup frozen peas, thawed

• 3 large leeks, with the dark green ends removed, and thinly sliced (make sure to clean well)

• 2 cloves of garlic, minced

• Zest from one lemon

• Salt and pepper to taste

• Optional - parmesan to sprinkle on top

For the pesto:

• 2 cups fresh basil, packed

• ¼ cup olive oil

• 3 tbsp pine nuts

• Juice from one lemon (about 2 tbsp)

• 1 large clove of garlic, peeled and smashed

• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F.

• Drizzle insides of each squash half with olive oil (about 1 tbsp total) and sprinkle with salt and pepper. Place them cut side down on a baking sheet and roast for 45-55 minutes, or until the flesh of the squash is easily pierced with a fork. Let cool.

• While the squash roasts, prepare your pesto by adding all ingredients to a food processor and blend until smooth.

• Once squash has cooked and cooled, remove the insides with a fork into a large bowl.

• In a large saucepan over medium heat, add the remaining 2 tbsp of olive oil and leeks. Sprinkle with salt and pepper and cook until soft, about 5 minutes. Add in the garlic, the peas, and lemon zest, and continue cooking for 2 minutes. Remove from heat.

• Combine the squash with the leeks/peas mixture. Add in ½ the pesto and toss to combine. Keep adding pesto until the squash is coated. Then serve.

• Optional - top with grated parmesan cheese

Super Simple Baked Chicken Thighs

This recipe was actually created as I was preparing some chicken for Emery. I wanted her first exposure to chicken to be flavorful, not bland. I also wanted it to be quick and easy for me to prepare! If you’re making this for your babies or toddlers, just limit the salt on their chicken pieces. For me, I loved having this chicken sliced on top of greens for lunch. Filling, flavorful, and healthy!

Ingredients:

Emery enjoying her chicken, with roasted sweet potatoes and pureed black beans!

• 4 boneless, skinless chicken thighs 

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp onion powder

• 1/2 tsp salt

• ¼ tsp pepper

Directions:

• Bring chicken out of the refrigerator 20-30 minutes before cooking

• Preheat oven to 400 degrees F

• In a bowl, combine garlic powder, cumin, onion powder, salt and pepper. Mix to combine. Add chicken thighs and olive oil and mix until chicken is covered in spices.

• Bake chicken thighs on a baking dish for 20-30 minutes (thin pieces should only take 20 minutes), or until the internal temperature is 165 degrees F. Let the chicken rest for a few minutes before serving.

Parsnip and Leek Soup

This soup is so simple to make - you only need a few ingredients, but it is packed with flavor! It’s perfect as a first course at dinner or for a cozy, comforting lunch. You can really substitute any roasted root vegetable here - or you can get creative and try a combination, like parsnip and carrot or celery root. If you’re feeling extra adventurous, try adding in some herbs like rosemary or thyme! TIP: Roast the veggies well in advance if you’re short on time. Whenever I have a free 10 minutes these days, I will roast my vegetables for that night’s dinner or for soups - then everything else can come together so quickly :)

Ingredients:

• 8-10 medium-sized parsnips, peeled and cut into matchsticks

• 3 leeks, cleaned, white and pale green parts only, sliced lengthwise and then into 1/4-inch slices

• 1/2 yellow onion, diced

• 4 cups chicken broth

• 3 tbsp olive oil

• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F

• Toss parsnips with 2 tbsp olive oil and salt and pepper. Roast on a baking sheet for 30-35 minutes or until easily pierced with a fork.

• Meanwhile, sauté the leeks and onion over medium heat with the remaining olive oil and a pinch of salt. Stir frequently and cook until tender, around 8-10 minutes.

• Add roast parsnips, cooked leeks and onions, and chicken broth to a blender and blend until smooth. If needed, add in water or more chicken broth to thin out the soup. 

Jerk Chicken with Pineapple Salsa

We’re in Florida and I’ve been craving some island-y, tropical meals. Last night, we decided to spice it up! Here’s a recipe for a jerk chicken with a pineapple avocado salsa that was so flavorful and delicious. I served this with coconut brown rice - my new favorite. Enjoy :)

Ingredients:

For the Jerk Chicken:

• 4 skinless, boneless chicken breasts

• ¼ cup olive oil

• 2 limes, zested and juiced

• 2 tsp paprika

• 2 tsp garlic powder

• 2 tsp cumin

• 2 tsp salt

• 1 tsp pepper

• 1 tsp cinnamon

• ½ tsp allspice

For the Pineapple Salsa:

• I cup finely diced fresh pineapple

• 1 avocado, cubed

• 1 lime, juiced

• ¼ red onion, finely diced

• ¼ cup fresh cilantro, chopped

• Salt to taste

Directions:

• In a baking dish, bowl, or ziplock bag, combine all marinade ingredients with the chicken. Marinade for at least an hour. 

• 30 minutes before grilling, remove the chicken from the refrigerator so that it comes to room temperature.

• Preheat the grill to medium high. Once hot, cook the chicken for about 5-8 minutes per side (depending on thickness). Remove from the grill when the internal temperature of the chicken is 160-165°F. Let rest for 10 minutes before slicing.

• While chicken rests, combine all salsa ingredients in a bowl.

• Serve the chicken with a heaping amount of salsa on top!

Easy Turkey Chili

Not my best photo! Also, this should have simmered for 5 minutes longer to thicken but I was in a rush :) Still super tasty though!

This is the simplest recipe for turkey chili! I’ll make a big pot and then have it for lunches throughout the week. It’s hearty, filling, delicious - and it comes together so quickly! Pictured is a cornbread recipe I was testing out too. That still needs some work :)

Ingredients:

• 2 teaspoons olive oil

• 1 ½ yellow onion, diced

• 2 pounds ground turkey 

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp garlic powder

• 2 (28-ounce) can crushed tomatoes

• ¾ cup chicken broth

• 3 (15 oz) cans beans, rinsed and drained

• Salt and pepper to taste

Directions:

• Heat the olive oil in a large pot over medium high heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until translucent.

• Add the turkey and another good pinch of salt. Cook, breaking up the meat, for about 5 minutes.

• Add the remaining ingredients to the pot and bring to a simmer.

• Cook for 20-30 minutes, stirring occasionally, or until chili has thickened.

• Taste and adjust seasonings if needed!

• Optional: top with cheese, avocado, jalapeños, sour cream, greek yogurt, or anything else you like!

Roasted Root Vegetable Soup

I love having quick and easy lunches ready to go, especially with a new baby around! It helps me make sure I am getting in a delicious and nutritious meal without having to labor over anything. With this soup, I’ll just heat it up, maybe have a side salad to get in some greens, and lunch is served!

This roasted vegetable soup is hearty, cozy and relatively easy to make. The only time consuming part of this recipe includes roasting the root vegetables. I’ve also made this soup with leftover roasted vegetables and in those cases, it comes together incredibly quickly. With this soup, feel free to get creative. Use whatever root vegetables you have on hand! It’s great with any kind of squash or potatoes or the “unusual” winter veggies too, like celery root, turnips, or rutabaga! 

TIP! I bought pre-packaged peeled and diced organic butternut squash for this. That is one vegetable that I do not enjoy cutting up myself!

Ingredients:

• 2-3 cups peeled and diced butternut squash (2 inch pieces)

• 4 parsnips, peeled and cut into 2 inch pieces

• 4 carrots, peeled and cut into 2 inch pieces

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 1/4 cup avocado oil (olive oil will work too)

• 1 tbsp olive oil

• 4 cups chicken broth

• Salt and pepper to taste

Directions:

• Preheat oven to 425 degrees F.

• Arrange squash on one baking sheet and toss with 2 tbsp avocado oil and a large pinch of salt. Arrange parsnips and carrots on another baking sheet and toss with 2 tbsp avocado oil and a large pinch of salt. Roast in oven for about 35-40 minutes, tossing occasionally, until golden brown and tender.

• Once vegetables are almost finished roasting (with about 10 minutes left), heat olive oil in a large pot over medium heat. Add onions and a pinch of salt. Sautee until soft and translucent. Add the garlic and cook for about a minute or two, stirring frequently. 

• Add in roasted vegetables, broth, and another pinch of salt (and pepper). Stir and then bring to a simmer. 

• Using an immersion blender or high speed blender (my preference), blend the soup ingredients until smooth. Taste and adjust seasonings if needed.

• Optional: Top with roasted squash or pumpkin (or squash) seeds, a drizzle of good olive oil, and a pinch of Maldon sea salt.

Simmered Garlic White Beans

This is perfect for a cozy night in! You can top these white beans with veggies, cheese, a fried egg or a combo of these things! I had something similar when we got takeout the other day and I was so amazed that some simple white beans could bring so much flavor. Here’s my recipe!

Ingredients:

• 2 cans white beans of your choice, rinsed and drained

• 3/4 cup chicken broth

• 1/4 cup olive oil

• 4 garlic cloves, smashed

• 3 sprigs of rosemary

• 2 tsp apple cider vinegar

• Salt and pepper to taste

Directions:

• In a Dutch Oven, add all ingredients except for the vinegar

• Simmer on the lowest heat for one hour, stirring occasionally. Add more broth if the beans are drying out.

• Add in apple cider vinegar and stir.

• Serve with shaved parmesan or veggies like kale and mushrooms.

Pan Seared Halibut with Lemon Basil Sauce

Served here with ricotta, garlic, and rosemary mashed potatoes and sautéed spinach

This is a VERY quick and simple dish to make, yet it feels elegant. The lemon and basil combination are a perfect pairing for a simple pan-seared white fish. Feel free to choose any white fish when using this sauce!

Ingredients:

(serves 3-4)

• 1 pound halibut

• 1 tbsp ghee or butter

• Salt and pepper to taste

For the sauce:

• ¾ cup fresh basil, packed

• Juice and zest from 1/2 lemon

• 3 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp of water

Directions:

• Begin by making the lemon basil sauce by blending all ingredients together in a blender or food processor until smooth. Taste and adjust seasonings if needed.

• Take halibut out of the refrigerator 15 minutes before cooking. Dry with paper towels and season with salt and pepper.

• Heat a pan over medium high heat. Add ghee or butter and once it’s shimmering, add the halibut. Press the halibut down to ensure that golden crust.

• Cook for 5 minutes or until golden brown.

• Flip the fish and continue cooking for 2-3 minutes or until cooked through.

• Plate the halibut on top of the lemon basil sauce

Health Benefits of Basil:

• Basil has anti-inflammatory properties, and since inflammation is the cause for most chronic disease, this is a powerful quality!

• This herb also has antibacterial and antimicrobial properties and is great to incorporate when boosting your immune system and fighting infection.

• Basil can act as an adaptogen to help with balancing stress levels.

• It can help create balanced pH levels within the body, helping with digestion and keeping healthy bacteria alive and thriving.

Sources and Additional Reading:

• https://www.purplecarrot.com/blog/5-health-benefits-basil-never-knew/

• https://www.precisionnutrition.com/healthy-basil

• https://draxe.com/nutrition/benefits-of-basil/

Salad With Cherries, Pistachios, and Goat Cheese

This salad is perfect when ripe, juicy cherries are in season! It is so quick to whip up and the combination of flavors is unbeatable - the tangy goat cheese, sweet cherries, and salty, nutty pistachios. YUM. If you want to make this a more substantial salad for lunch or dinner, add in cooked quinoa or grilled chicken for some added protein.

Ingredients:

(serves 4)

• 4 big handfuls of mixed greens

• 1 cup of cherries, pitted and halved

• ¼ cup of pistachios, shelled

• ¼ cup of goat cheese, crumbled

For the dressing:

• 3 tbsp olive oil

• 1 ½ tbsp lemon juice

• 1 tsp Dijon mustard

• Salt and pepper to taste

Directions:

• Whisk together the ingredients to make the salad dressing. Taste and add a tsp. of honey or maple syrup if overly tart.

• In a large salad bowl, combine the salad greens with the dressing. 

• Top with cherries, pistachios, and goat cheese.

Health Benefits of Cherries

• They are loaded with antioxidants, which help boost our immune systems and reduce inflammation in our bodies.

• These antioxidants are also connected to improved cardiovascular health.

• Because of their anti-inflammatory properties, cherries have been shown to be beneficial to athletes as they can help with muscle recovery.

• Tart cherries (you can find tart cherry juice at the store) contain melatonin, which can help regulate your circadian rhythm (sleep-wake cycle). 

Sources and Additional Reading:

• https://www.medicaldaily.com/cherry-health-benefits-6-reasons-why-you-should-eat-more-cherries-246713

• https://draxe.com/nutrition/benefits-of-cherries/