For roasted brussel sprouts, I coated them in coconut butter and placed them in over 300 F. Continue to turn after every 15 min and check to see if they have browned. Should take about 30-45 minutes.
Toss all ingredients together in a bowl, staring with spinach and drizzle olive oil and balsamic vinegar, himalayan salt and pepper to taste.
Salmon + Zucchini Noodles
1 lb. salmon
2 lbs. zucchini
Roasted unsalted sunflower seeds
For the salmon, preheat oven to 350 F. Gently coat salmon with coconut oil and fresh lemon pepper. Place in pan lined with foil and leave foil on for 15 minutes, then remove foil for another 10 minutes.
Canellini Beans + Avocado Salad
1 tablespoon olive oil
1 pound zucchini
1 bag frozen peas
1 fresh squeezed lime juice
1 handful cilantro or chives
Squeeze lime, olive oil and fresh pepper and sea salt to taste!
Bring water to boil, add frozen peas. Cook 8- 10 min as directed on package. Use julienne slicer to slice zucchini. Once peas have cooked, drain. Toss zucchini w/ peas, add dressing and fresh lime on top! Let cool a bit, then top w/ cilantro or chives for extra flavor.