Nutritious Nuggets: Spring into Your Kitchen

Happy Spring! Let’s get cooking together and try out some new recipes. I really like these when it starts getting warmer outside and what I love about them is they are super quick to whip up…think 20 minutes or less.

Chipotle Salmon Cakes

Ingredients:

1 pound salmon fillet (skin removed)
2 1/2 T chipotle lime mayo (I used primal kitchen, can sub with regular mayo and add chipotle seasoning)
2 eggs
4-5 T coconut flour
2 garlic cloves, minced
3 t chopped chives
2 t chili lime seasoning (I used Trader Joe’s) could probably sub with chili powder and a little lime juice
Salt to taste
1/2 t hot sauce (optional)
2 T butter (for frying)

Directions:
Place all in a food processor. Melt butter in a pan. Make mixture into hand size patties and cook for about 3 minutes on each side or until golden brown. Serve over greens with a side of avocado. I also put a dollop more of chipotle lime mayo because it’s simply the best.

The Big BKT (Bacon, Kale, Tomato)

Ingredients:

4-5 strips of bacon
3 cups Kale (chopped)
1/2 tomato (chopped)
Drizzle of olive oil
1/4 lemon squeezed
1/2 avocado
Salt and pepper to taste

Directions:
Fry bacon. Drain grease and then add kale to same pan, sauté for ~2 min, not to a wilt. Remove kale and plate. Drizzle with olive oil and lemon juice and mix well. Top salad with tomato, bacon and avocado. Salt and pepper to taste.

Berry Chocolate “Ice Cream”

Ingredients:

1 cup frozen berries (blueberries, strawberries, cherries)
1 T cocoa powder
2 T water
1 date
Fresh mint (optional)

Directions:
Place all ingredients in a blender/food processor except for the mint. Blend well and top with mint. Refreshing!

Here are a few of my other favorites:

Siracha Chicken Salad (Paleomg)
PaleOMG Sriracha Chicken Salad
Spring Salad

spring salad