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


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)

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)


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

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”


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

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