Walnut Parsley Crusted Wild Salmon & Snap Pea Fennel Salade
Spring produce is heavenly. Crisp snap peas were my inspiration for this dish. Their tender baby bells are unforgettable when fresh. This salade is celebrating their delicate butteriness at the peak of season. Paired with a crusted salmon, a current favorite of my clients. It’s a perfect meal prep entree to have at the ready for lunch or dinner.
I share a few chef tips to get your salmon skin perfectly crispy, brown your crust just right and activate your arugula. Watch me prepare it here. Enjoy!
RECIPE
macros
40g protein ~ 2g fat ~ 44g carbs
per entree
makes 1 entree
Ingredients
Wild Salmon Fillet
Celtic Sea Salt
¼ cup Raw Walnut Halves
Small handful fresh Parsley Stems
Dijon Grain Mustard
1 Lemon
Splash of Natural White Wine
Splash of Olive Oil
1 tbsp Whole Sour Cream
1 Fennel
1 Celery Stalk
1-2 cups Baby Arugula, organic
Instructions
Preheat oven to 250 degrees and set out Salmon to bring to room temp.
Wash all produce. Remove lower stem of Parsley.
In a food processor, pulse Walnuts 1-2x only, then add in Parsley, a tsp of Mustard, ½ a lemon worth of juice. Pulse 1-2x more and mix manually with spoon, if needed. Taste and add sea salt as you desire. Feel free to play and add more of the ingredients to bring it to your perfect crust mix.
Prep your Salmon. Remove any pin bones and remaining scales. Dry and salt both sides
Heat a clean saute pan over low heat.
Skin-side down, gently spread crust on the filet. Add olive oil to your pan, then test surface with a sprinkle of water. If the water rolls, carefully place the fillet skin down, laying it down away from you to avoid getting splattered. DONT TOUCH IT. Let it sit. After 4-5 min, lift an corner edge very gently to see if it beginning to color.
Once the skin is starting to brown, place saute pan in oven to finish the cook. Bake for 10-12 minutes or until the crust begins to crisp. The internal temp should reach at least 145 degrees. If your crust is not browning, place it under the broiler for 1 min to quickly brown, but be cautious to not overcook.
Set Salmon aside to rest.
De-stem your Fennel and chop or use a mandolin to shave the bulb, play with the direction to make it fun! Do the same with your Celery. I enjoy shaving my celery thinly for a more delicate crunch. You can also slice any extra fennel stems!
Trim the edges of your Snap Peas on an angle, then set aside 3 for garnish. Optional: halve them to make them more bite-sized. Open the 3 by sliding a pairing knife along the edge, keep the Peas in their bed as best as you can.
In a tall glass, add your Sour Cream, add the splash of Wine and Olive Oil. Whisk well, then season with Sea Salt. Add more Wine as needed to get the acid-to-fat balance you desire for your dressing
To plate: hand tear your baby Arugula to awaken it, then layer in the Fennel flowers, Celery lace, Snap Pea bites, finishing with the open Snap Pea beds for garnish. Drizzle with dressing. Pair with your Salmon!
Ginger JuJube Congee with Tahini
beauty breakfast series
Under the weather? Low appetite, but know you need to eat? This is the beauty breakfast to soothe your soul and comfort your body without upsetting your digestion. I got hit this week and found myself craving warm and gentle meals. It’s easy to assemble, if you’re on your own, and relatively quick to cook!
A twist on the more traditional savory congee, don’t let the simplicity deceive you. With a mineral-rich kombu broth, immune-boosting and sinus-clearing ginger chunks, fortifying and beautifying jujubes, and anti-inflammatory, healthy-fat-rich tahini, this is no ordinary sick meal. It’s safe to eat early or late and will be very easeful on sensitive intestines. I’m not gonna lie. I made two batches of this over the last 3 days! It helped my body recover, and allowed me to feel nourished without much effort. Save this one for the next time you’re navigating a cold, a sensitive stomach or a decreased appetite.
The bonus is the kombu broth. You can make the broth with one or two ingredients and add significantly more minerals to your food! It’s sooooo easy to make if you keep a small bag of dried kombu in your pantry for moments like this. I love Eden Organic’s. They source from safe waters and are a reputable brand.
RECIPE
makes 3 bowls
Ingredients
1 Kombu stick
Fresh Ginger
1 cup Jasmine Rice, organic
4 -5 ½ cups Spring Water
1 tsp Avocado or Olive Oil
3 Jujubes
2-5 tbsp Tahini, organic
Cinnamon, organic
1-4 tbsp Maple Syrup, organic
Celtic Sea Salt
Flakey Maldon Sea Salt
Instructions
Add 4 cups of Spring Water to a medium to large pot.
Chop some Ginger into knobs and add to water, along with Kombu stick.
Bring water to a boil, then allow to simmer for 30 minutes = broth! If any white flakes float to the top or sides, gather and dispose.
Once done, remove the opened kombu. You can save it and dice or slice it to add to salads, rice or pickled veggies or toss. Remove ginger knobs. Set pure broth aside to cool.
Add 1 tsp of avocado or olive Oil to pot, then add rinsed Rice. Stir and slightly toast for 1-2 minutes.
Dice at least 2-5 tbsp of fresh Ginger and slice open the 3 Jujubes.
Measure amount of broth, if not 4 cups, then add more spring water till it reaches a measurement of 4 cups.
Add the 4 cups of broth to the Rice, along with the 3 Jujubes, diced Ginger, and pinch of Celtic Sea Salt. Bring to a boil.
Once boiling, lower to a simmer and cover pot, letting it cook on a very low setting for 30 minutes.
After 30 minutes, take the pot off the heat and allow it to rest for 10 minutes, keep the lid on - do not peek!
Once the 10 minutes have passed, remove the lid and stir in 2-3 tbsp of Tahini, Cinnamon and Maple Syrup to your preferred taste. Serve immediately, topped with a dollop of Tahini, light sprinkle of Cinnamon, a few drops of Maple Syrup, and a sprinkle of flaky Maldon Sea Salt 🤎
This stores well and is easy to reheat for the next 5-7 days!
Chorizo & Delicata Squash Breakfast Burritos
beauty breakfast series
I am a recent 2026 breakfast burrito convert and this morning I’m here to evangelize! The burrito form in the morning was not something that spoke to me prior to this because whenever I saw them at beachside cafes, they looked heavy and greasy. Well, for the sake of a dear client’s busy schedule, I decided to give them my twist and see if I could pack one full of nutrients and deliciousness in a way that left her grounded, clear, and energized! It worked! Annnnd now they are a base I can play with all day long. I make them for myself as well as clients. Seasonal vegetables and herbs from the farmers market always make a splash and pair beautifully with a simply ground protein of choice. Now it’s your turn. Hopefully my instructions make it easy for you. Mix and match your fillings to your heart’s content. Just always include a protein, fat and carb and you can’t really go wrong! Have fun :)
Chef Tip: the real winner is the grain-free tortilla. I’m IN LOVE with Coyotas large burrito-size tortillas. Warmed to a doughy pliability, and they work beautifully. The cassava base it what makes it work very similarly to flour tortillas :)
RECIPE
macros
23g protein ~ 34g fat ~ 36g carbs
per burrito
makes 6 burritos
Ingredients
3 medium Delicata Squash, organic
Extra Virgin Olive Oil, organic
Celtic Sea Salt
1 tbsp Ghee, organic
1 White or Yellow Onion, organic
1 lb Chorizo, quality pork is key
4 Eggs, pasture-raised, organic
Whole Sour Cream, organic
Baby Arugula, organic
Bunch Cilantro, organic
Grain-Free Tortillas - love Coyotas
Instructions
Preheat oven to 375 degrees
Prepare a baking pan lined with unbleached parchment paper
Trim your Squash ends, then halve down the center, and halve again from tip to tail
Scoop out seeds and slice 1/4-1/2 inch rainbows
Add to a bowl and toss in olive oil and sea salt
Place on a parchment-lined baking tray and roast for 30-40 min till soft and golden
Dice Onion and Cilantro
Plan Ghee in a medium saute pan and warm on medium heat, add onions and sweat or carmelize for more flavor
Add Chorizo and cook through
While cooking, whisk Eggs and then add to Chorizo
Toss in as much baby Arugula as you desire. It really cooks down so go heavy. If you want less texture, trim the ends off first
Add Cilantro at the very end, so it stays fresh
In another large pan, heat up tortillas. Warm up pan to a med-high heat first, then add the tortilla. For best results, let it get doughy, very soft and bendy
Cut parchment paper for burrito wrapping and stack on a flat surface. Leave enough horizontal space to tuck sides of the wrap
Burrito assembly: lay warmed tortilla, then scoop Chorizo Egg and place on the part of the tortilla closest to you, anticipating the wrap movement upwards, top with a layer of the Squash, then finish with a hearty scoop of Sour Cream
To roll, use both hands to lift and fold the sides, and lift and fold the end closest to you over it as you roll the burrito forward. The more you do it the easier it’ll get
One last tip: once it’s rolled, hold the shape with your hands and gently press in to secure the burrito hold
Lift the parchment from each end towards the center. At the top fold over, like you would an old school sandwich brown bag, then tuck and roll the sides
Keep in the fridge for a week! To reheat simply pop in the oven at 350 for 10-15 minutes 🤎
Sunshine Papaya Bowl & Homemade GF Granola
beauty breakfast series
This bowl is all about feeling GOOD. Ingredients are chosen to make this breakfast light, while giving you the most nutrients possible. Energy and a lifted mood follow this breakfast!
Juicy, reviving papaya… nothing says warm vacation like a fresh melt-in-your-mouth ripe bite of papaya. I’ve been known to tackle whole papayas in one sitting, okay, like almost every time I bring one home, it’s gone within an hour. I’m obsessed. My whole body comes alive, and I just get so… happy.
Packed with vitamins and nourishing hydration, its top effect is enzymatic. Papaya gets your gut moving and in a way is a sort of cleanse as it breaks down and clears out your large intestine. Any kind of bloating or back-up or discomfort can be relieved with the savoring of this vibrant tropical fruit. I would describe my abdomen as deeply peaceful and relaxed after my papaya meals, oh, and again sooo happy, smiling all over the place like a girl with a crush. Filled with whole sheep yogurt and topped with homemade gluten-free granola and fresh berries, it’s gorgeous to behold. So it’s your turn. If you haven’t brought sunshine into your morning routine in a while… this papaya bowl is calling your name!
I have to give the spotlight to sheep yogurt for a hot minute, because this food is just about perfect. It is one of the most easily digestible high proteins around. Let’s get nerdy for a moment. While sheep dairy has a much higher protein content than cow dairy, the composition of the protein is dynamically different. Sheep is made up of mostly A2 -casein, instead of the heavy and irritating A1 found commonly in cow-based dairy. Sheep also has less lactose and a unique form of “curd” that is less activating to the immune system. So this means that 1 cup of cow vs 1 cup of sheep will hit very differently. You’ll get more protein (and calcium and magnesium) and feel as light as a feather while doing it! Goat is similar, but not quite as amazing as sheep. For anyone who has allergies or digestive distress with cow dairy, I highly recommend giving sheep and goat a go.
Lastly, this homemade granola is a fun and delicious twist. Not your usual gluten-free recipe. I’m definitely on a black sesame seed kick these days, so of course they made their way in. If you're not already incorporating this beautifying food into your life… start NOW. It has remarkable effects, especially for skin and hair growth and color. Gojis are reviving to the adrenals, skin, and eyes due to their high levels of antioxidants and vitamin C. Sprouted oats are a tasty way to get in both soluble (beta-glucan) and non-soluble clean-up-the gut fiber! Pumpkin seeds are a delicious source of zinc, and molasses is rich in iron and potassium. Stabilized with the almond butter and seeds, your granola will give you steady energy for the rest of the day, especially when paired so perfectly with the high protein and fat content of the sheep yogurt! It’s honestly so tasty, you can enjoy it on its own. I’d pour it into a bowl and just cover it with my favorite high-protein soy milk by Eden Foods if I wanted a light breakfast, snack, or girl dinner. Cherrio!
RECIPE
macros
12g protein ~ 12g fat ~ 45g carbs
per bowl
makes 1 bowl & 1 jar of granola
Ingredients
¼ cup Black Sesame Seeds, sprouted
½ cup Pumpkin Seeds, sprouted
1 cup Gluten-Free Oats, sprouted
½ cup Goji Berries, organic
heavy dash of Cinnamon
½ cup Extra Virgin Olive Oil, organic
2 tbsp Raw Almond Butter, organic
2 tbsp Real Maple Syrup, organic
1 tsp Vanilla
1 tbsp Molasses
pinches of Sea Salt
1 medium Papaya
½ cup Whole Sheep Yogurt
1 tbsp Fresh Blueberries, organic
1 tbsp Fresh Strawberries, organic
1 tsp Raw Honey, local
Instructions
Preheat oven to 350 degrees
Prepare a baking pan lined with unbleached parchment paper
In food processor, pulse the Seeds, then add to a large mixing bowl and add the remaining ingredients, except for the Sea Salt
Mix well, then season to preference with Sea Salt
Pour onto baking sheet and spread out till a thin layer
Pop into the oven and turn and toss the Granola every 10 or so min to get all sides
Bake for a total of 15-20 min or until the Granola is crispy, slightly golden, but do watch your Gojis to make sure they don’t burn
Pull out the Granola and let it cool. Keep in a large glass jar in the fridge or freezer for longer storage
Halve your Papaya and scoop out any seeds. You can slice the inner meat like you see on my side wedges or you can keep it whole, either way you’ll use a spoon to scoop it out when you’re savoring every last morsel
Fill the center with Sheep yogurt and top with Granola and fresh Berries.
Drizzle with Honey to finish and enjoy right away
