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!
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 🤎
Peanut Butter Tahini Comfort Cookies
My gluten-free, grain-free, dairy-free twist on the classic peanut butter cookie. These babies are a go-to treat when I’m feeling my energy drop. When I sense my brain is overwhelmed and starting to slow down, this is the kind of snack I will go to for a reviving pick-up! If you have to memorize, recall, process in large amounts, or perform under pressure – you need handy bites with a dense collection of quality fats for the brain, protein for the nervous system, and energizing carbs for your adrenals and thyroid. These are the organs that are going to see you through the day and hold you steady in tough projects! Grab a comfort cookie for these moments.
These are healthy enough to have for breakfast, and a fantastic bedtime snack to support deep REM sleep all the way through the night. And, yes, you can make large batches and freeze them. They taste delicious 5 min out of the freezer ;)
RECIPE
macros
7g protein ~ 13g fat ~ 9g carbs
per cookie
makes 12 cookies
Ingredients
1 cup Peanut Butter, natural
3 tbsp Tahini Butter
1/4 cup Real Maple Syrup
1 Whole Egg, pasture-raised
1 tsp Vanilla
1 tbsp Brown Coconut Sugar + extra for sprinkle
1/4 tsp Baking Soda
1/4 tsp Sea Salt, I use Celtic
Instructions
Preheat oven to 350 degrees
Prepare a baking pan lined with unbleached parchment paper
Mix all your wet ingredients, then add the dry and gently fold in to avoid overmixing. Overmixing leads to cookies that crack once baked
Scoop a tablespoon of dough and plop on baking pan. Gently use your spoon or a spatula to shape, if you want them round. Continue till you’ve placed 12 cookies
Generously cover each with coconut sugar and, using a fork, create a crisscross marking, if desired
Pop into the oven for 20 minutes or until the bottoms are golden
Allow to cool fully before lifting to avoid cracking :)
Sultry Blackberry Banana Muffins & Jammy Eggs
beauty breakfast series
Start your day with an unexpectedly easy pairing - a fluffy grain-free muffin and soft-boiled eggs. Luscious enough to savor on a quiet morning at home, but simple enough to grab-n-go, if need be. These muffins are infused with a sexy adaptogen dose, fortified with marine collagen, and topped with revitalizing black sesame seeds! The texture is just fluffy enough to satisfy and really upgrades with a smear of your favorite butter. Your 2 soft-boiled eggs are dusted with a volcanic-looking soil of freshly ground black sesame seeds and celtic sea salt. I know, it may sound odd, but just wait till you try it - especially if you like your eggs extra jammy like me… just divine.
Shatavari is an adaptogen derived from asparagus known for regenerating the body, especially for women. It rebalances estrogen, amplifies fertility, revives libido and energy, provides antioxidants, promotes strong immunity, strengthens the digestive tract, and more. As an adaptogen, it brings all levels into balance; whatever is too high or too low, Shatavti returns to homeostasis. I’ve long been a fan of adaptogen use in my daily life. I normally take all mine in my morning tonic, but recently I have been getting more wild about tucking it into daily food, like these muffins and my freezer goji chocolate bark. I personally notice much deeper sleep, more focus and energy, clearer skin, and effortless menstrual cycles since taking this regularly. So for your beauty’s sake, I am weaving it into your morning muffins. You get the perfect daily max dose of ¼ tsp in each muffin. You’re welcome ;)
