What’s in my lunch box this week? A whole lot of goodness!
Blackened Salmon (Recipe serves for 1 whole week):
– 1.5 lbs of fresh salmon
– Coconut Oil (2 TBSPs)
– A LOT of Spices (plan on emptying our your spice cabinet)
– Ground Paprika (1 TBSP)
– Ground Cayenne Pepper (1 TBSP)
– Onion Powder (1 TBSP)
– White Pepper (1/2 tsp)
– Black Pepper (1/2 tsp)
– Dried Basil and Oregano (1/4 tsp each)
In a large saucepan, add your coconut oil and set to med/high heat. Mix all of your spices together in a bowl, and then add your salmon fillets onto the sauce pan. Top your salmon with a little bit of coconut oil spray and rub it with your spices. Let this cook on high heat for about 3-5 minutes or until “blackened”. Turn the fillets over and mimic the previous step once more.
Pesto Zucchini Pasta with Cherry Tomatoes:
– 5 Zucchini’s
– 1 cup of chopped cherry tomatoes
– 3 TBSP of Pesto (I bought mine from Whole Foods – but feel free to make your own)
Using a spiralizer, spiralize the zucchini in thick strands. Add your cherry tomatoes, your pesto and toss all of that together. Top it off with your blackened salmon and enjoy for lunch or dinner!
Spiced Almond Date Balls – Whole Foods Recipe
Pear, Goat Cheese, and Pistachio – Whole Foods Recipe (I added cinnamon and honey on mine!)
Caramel Apple Rice cakes topped with PB2, Banana, Cinnamon and Honey
Lightly Salted Rice cakes topped with hummus and avocado