Salmon Crunch Salad – 21DSD

WOW, day 7 and my hunger is getting under control!  Not many cravings although whenever I see an apple I start salivating!  FB is really pissing me off though, OMG, even the Paleo and Clean eating pages are filled with desserts!

Anyway, had the most awesome dinner salad, will be doing it again and again!

Day 7

9am Bfast:  2 Sausage Patties, 2 eggs, 1/2 avocado – We were leaving the house and wouldn’t be back until 2 so this needed to fill me up, it did the trick!

Fuel for 6hrs

Fuel for 6hrs

3pm Snack:  10 Pistachios and prob almost 2 cups of Flaked Coconut

6pm Supper:  Salmon Crunch Salad

7:30pm:  Natural Calm Magnesium Drink


Salmon Crunch Salad – layer all and serve with dressing

  • Cooked salmon
  • A bunch of Romaine – chopped
  • Sprouts (I had organic radish sprouts which are a bit spicy)
  • Red Pepper – Chopped
  • Cucumber – sliced
  • Grape tomato’s – sliced in half
  • a Tbsp or so of toasted Sunflower seeds
  • Dressing

Simply Divine White Balsamic Dressing – shake

  • 1/4 cup White Balsamic Vinegar
  • 3/4 cup Olive Oil
  • 2 tsp Mustard
  • 2 tsp of your favorite dried herbs



Over Easy with Grilled Tomato

I got my first Urban Harvest fruit and veggie delivery last week.  The next one is arriving tomorrow and I still have a slew of uneaten veggies!  I decided this morning I better get on it so my mission today is to empty the fridge for tomorrow’s delivery!!

This was brunch for 2

  • 1 Tbsp Butter
  • 2 Organic Tomatoes, in about 5 slices each
  • Epicure’s Montreal Steak Spice (about 1/8th the sodium of the store brand)
  • 4 Free Range Eggs
  • 10-14 Pickled Jalapeno Slices
  • 2 forkfuls of Feta, crumbled
  • 1 Organic Hass Avocado
  • Epicure’s Salt and Pepper to taste – my fav’s are Chili Garlic Salt and 4 Pepper Blend

Melt butter, lay tomato’s into hot buttery pan.  Cook 20 seconds, flip, sprinkle with Montreal Steak Rub, flip and cook 20mins on second side.  Lay on 2 plates.  Crack eggs into your pan.  While eggs are cooking crumble a forkful of Feta onto each plate of tomato’s, add jalapeno slices.  Flip eggs and cook just until whites are set.  Place eggs on your bed of tomato’s, add Avocado slices, season with salt and pepper.

Ronel and I had this around 11am and were good right thought till Supper!

PS.  I still have a bunch of broccoli, 3 more tomatoes, 2 Green Peppers and a head of romaine to finish today.  Oh boy!!  Definitely some Greek Salad in my day tomorrow!

Papaya Salsa

This has a slight kick and is super awesome!

  • 1/2 med papaya, diced
  • 1 sm avocado, diced
  • 1/2 red pepper, diced
  • 2 tsp Poco Salsa
  • 1 tsp Lime Juice
  • 1 small handful of Cilantro, chopped

Gently toss to incorporate flavors.

How to Cube a Papaya

It’s hard to cube a ripe & sweet papaya without it mushing, so my preferred method it to cut in half, remove seeds, then cut the halves into wedges. Holding a wedge in your hand gently score a pattern in the meat without going through the skin.  Lay the wedge down on  your cutting board and slide your paring knife between the skin and meat, similar to fileting a fish.

Cubing the papaya

Cubing the papaya

Fajita Boats

I love ‘put it together your way’ dinners!

  • Lettuce Boats
  • Chicken Breasts, in strips
  • Epicure Fajita Seasoning
  • Onions, saute in oil with a sprinkle of Fajita Seasoning
  • Peppers, sauteed in oil with a sprinkle of Fajita Seasoning
  • White Cheddar
  • Prepared Epicure Guacamole
  • Prepared Epicure Salsa
Fajita Prep

Fajita Prep

Cook your chicken as per the pkg instructions.  Layer your yummy ingredients in your lettuce boat and devour!

Mexi Pork Taco Boats

When you cook a giant pork roast you eat it a long time!  :)

Yesterday’s lunch was Taco Boats – less than 5 mins to make a whole bunch.

  • Romaine Leaves
  • Shredded Mexi Pork
  • Epicure’s Salsa – prepared
  • Sour Cream
  • Diced Avocado
  • Shredded Cheese (I used a pre-shredded Mexican Blend)
  • Epicure’s Guacamole Dip Mix
  • A Lime

Load your Mexi Pork into your Romain, top with ingredients in order, at the end sprinkle on the dip mix and squeeze on fresh lime juice!