Ingredients

• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp dried minced onion
• 1 tbsp dried minced garlic
• 1 tsp flaked sea salt
• 1 avocado
• 1/2 lemon, juice
• 2 slices sourdough bread, toasted
• 1/4 cup cream cheese
• 1/4 English cucumber, sliced

Preparation

In a small bowl, whisk together the sesame seeds, poppy seeds, onion flakes, garlic flakes, and sea salt. Set it aside.
In a medium bowl, smash the avocado with the lemon juice. Set it aside.
Spread a layer of cream cheese on the toast. Top with a layer of the smashed avocado. Add some cucumber slices and season with the everything bagel seasoning.
Serve immediately.

Ingredients

• 1 cup prepared salsa
• 1 15 oz can black beans, drained and rinsed
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 6 corn tortillas
• 1 cup shredded romaine lettuce
• 1/3 cup sour cream
• 1 avocado, sliced
• 1/2 cup quartered cherry tomatoes
• Salt and freshly ground black pepper

Preparation

In a skillet, heat the salsa over medium heat. Add the black beans, chili powder, and ground cumin. Season with salt and pepper to taste. Cook, stirring, until the flavours concentrate and the salsa begins to thicken, about 5 minutes. Turn the heat off and using a potato masher, lightly mash the beans.
To assemble the tacos, top each tortilla with some of the romaine lettuce, black bean mixture, sour cream, avocado, and tomatoes.
Serve immediately or store the bean filling in the refrigerator for up to 5 days.

Ingredients

• 1 tbsp oil
• 1 lb turkey sausage, removed from its casing
• 1 yellow onion, diced
• 1 orange bell pepper, diced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 4 large eggs
• 1/4 cup shredded cheddar cheese
• 1 cup chopped cherry tomatoes
• 1 avocado, diced
• 1/4 red onion, finely diced
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Add the turkey, and cook, stirring occasionally, until the turkey is no longer pink, about 3 to 4 minutes. Add the onion, orange bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Stir in the smoked paprika and garlic powder. Cook, stirring, until they become fragrant, about 30 seconds. Push the mixture to one side of the skillet and on the other side, add the eggs. Stir the eggs constantly until they are cooked through. Combine the eggs with the turkey mixture. Turn the heat off and sprinkle the cheddar cheese over the top.
Serve immedialtey topped with the tomatoes, avocado, and red onion.

Ingredients

Blackened Salmon

• 1 tbsp paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cayenne pepper
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 tbsp oil
• 1 side salmon (12oz)

Cucumber Avocado Salsa

• 2 avocados, diced
• 2 mini cucumbers, diced
• 1/4 red onion, finely diced
• 2 tbsp chopped fresh cliantro
• 1 lime, zest and juice
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 425ºF.
To make the salmon, in a small bowl, whisk together the paprika, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Arrange the salmon on the baking sheet. Drizzle the oil over the salmon. Liberally season the salmon with the paprika spice mix. Bake the salmon until it is cooked through, about 16 to 18 minutes. Broil the salmon until it becomes dark brown, about 1 minute.
While the salmon is cooking, in a medium bowl, combine the avocado, cucumber, red onion, and cilantro. Add the lime zest and juice. Season with salt and pepper to taste.
Serve the salmon immediately with the salsa or store the salmon in the refrigerator for up to 3 days.

Ingredients

Turkey Taco Filling

• 1 tbsp oil
• 1 yellow onion, diced
• 1 garlic clove, minced
• 1 lb ground turkey
• 3 tbsp taco seasoning

Cilantro Lime Cauliflower Rice

• 1 head cauliflower, riced
• 1/4 cup chopped fresh cilantro
• 1 lime, zest and juice
• Salt and pepper to taste

Smashed Avocados

• 2 avocados
• 1 lime, juice
• Salt to taste

To Serve

• 2 cups halved cherry tomatoes
• 2 orange bell peppers, diced

Preparation

In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, about 3 minutes. Add the garlic and cook until it becomes fragrant, about 30 seconds. Add the turkey and cook, breaking it up with the side of a spoon until it is cooked through and no longer pink, about 5 to 6 minutes. Stir in the taco seasoning and season with salt and pepper to taste. Cook, stirring, for another 2 to 3 minutes. Set it aside.
In a steamer basket over boiling water, steam the cauliflower rice until it begins to soften, about 2 minutes. Transfer the cauliflower into a large bowl and stir in the cilantro, lime zest, and lime juice. Season with salt and pepper to taste.
Just before serving, in a small bowl, mash together the avocados, lime juice, and salt.
Serve the turkey and cauliflower rice immediately with the tomatoes, bell pepper, and smashed avocado. Store in the refrigerator for up to 3 days.

Ingredients

• 2 avocados
• 1/2 cup sour cream
• 2 corn on the cob
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro
• 1 lime, zest and juice
• 1/2 garlic clove
• Salt and pepper to taste

Preparation

Cut the kernels off of the corn cobs and set them aside.
In the bowl of a food processor, add the avocados, sour cream, and half of the corn kernels. Season the mixture with the chili powder, cilantro, lime zest, lime juice, garlic, salt, and pepper. Blend the mixture until it is smooth.
Serve it immediately topped with the remaining corn kernels.

Ingredients

• 2 English cucumbers, peeled and seeded
• 1 1/2 avocados
• 1/2 cup plain yogurt
• 1/4 cup fresh parsley
• 1/4 cup fresh dill
• 2 green onions, sliced
• 1 lemon, zest and juice
• Salt and pepper to taste

Preparation

Add the cucumber, avocado, yogurt, parsley, dill, and green onion to the blender. Add the lemon zest, lemon juice, and season with salt and pepper to taste. Blend the mixture until it is smooth.
Serve immediately or chill in the refrigerator for 30 minutes before serving.

Ingredients

• 1 lb dried fusilli pasta
• 3 cups chopped baby spinach
• 1 15-oz can chickpeas, drained and rinsed
• 1 cup green peas
• 1/4 cup olive oil
• 2 tbsp white wine vinegar
• 1 lemon, zest and juice
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh tarragon
• 2 tbsp chopped fresh chives
• 1 avocado, sliced
• slat and freshly ground black pepper

Preparation

Cook the pasta in boiling water according to the package directions
Once cooked, in a large bowl, combine the pasta, spinach, chickpeas, and peas. Stir in the olive oil, white wine vinegar, lemon juice, parsley, tarragon, and chives. Season with salt and pepper to taste
Serve immediately with some avocado or store in the refrigerator for up to 3 days. Add the avocado just before serving.

Ingredients

Tart Shells

• ¾ cup pitted Medjool dates
• ¾ cup macadamia nuts
• 2 tbsp unsweetened shredded coconut

Key Lime Filling

• 2 avocados
• ¼ cup agave syrup
• 2 limes, zest and juice

Preparation

In the bowl of a food processor, blend the dates until they break down and form a paste. Add the macadamia nuts and shredded coconut until the mixture resembles coarse crumbs. Press the mixture into 8 greased tart tins to create the tart shells. Transfer the shells into the freezer to firm up.
Meanwhile, in a food processor, blend the avocado, agave, lime juice, and lime zest until the mixture is completely smooth.
Remove the tart shells from the tart tin and fill them with the avocado mixture. Serve immediately.