Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad main

Hi there LOVElies!

Happy Spring Everyone! Open the windows, get some fresh air and best of all, lets get some delicious crisp, salads on our menus! I do have a love for my soups and crockpot, but I am itching for a change and I bet you guys are too!

So I absolutely love Asian Cuisine. Love. Love. Love it. AND I am always on the hunt for healthy sides to serve with with my Asian main courses. Don’t get me wrong, I am ALWAYS down for a great bowl of noodles or sticky rice, ALWAYS. But to be honest, on days I don’t want the extra carbs, it can be difficult to find low carb, healthy options.

I have my rockstar Salmon ready to go.. but nothing to serve it on!!

Ladies and gentlemen, I have found the perfect supporting actor here… It is a cucumber carrot salad made with a light vinaigrette and topped with what else? Sesame Seeds!

Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad main

The green onion, garlic, and sesame seeds make this simple little salad so delicious, AND the perfect pairing for your Asian inspired main dishes.

For this recipe you are going to want to make sure that you have a spiralizer. They are pretty inexpensive and will make your life soooooo much easier.. If you are in a bind you can slice your cucumbers and carrots, but the goal is to achieve that “noodle- like” shape!

Once you get the hang of it, you will be spiralizing all of your veggies into “noodles”!

I made my Hoison Carmelized Salmon and subbed this recipe for the soba noodles. For some reason, springtime, salmon, and a fresh salad are the perfect pairing! If you are looking for a nice chicken dish to make as your main course try my Sweet-n-Sticky Baked Chicken!

Happy Spiralizing!

Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad ingredients

Ingredients for your Cucumber Carrot Sesame Seed Salad

  • 2 Cucumbers
  • 3 Carrots
  • 1 Tablespoon Sesame Seeds
  • 1 Green Onion
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons of freshly squeezed lime juice
  • 2 Tablespoons of sesame oil
  • 1 teaspoon of garlic powder
  • a dash of cracked black pepper and sea salt
  • How to Prepare your Cucumber Carrot Salad
  1. With a spiralizer, cut up the cucumbers and carrots into thin, “noodle-like” strips.
  2. In a separate bowl prepare the dressing. Whisk together the white wine vinegar, lime juice, sesame oil, garlic power, and salt & pepper.
  3.  In a salad bowl mix together the carrots, cucumber and green onion.
  4. Pour over the dressing. Gently toss.
  5. Sprinkle sesame seeds over top.
  6. Serve!

If you are feelin’ fancy or have someone to impress, you can arrange your “noodles” in the shape of birds nests. It turns out to be such a lovely presentation and it will leave your friends “Oo”ing and “Aw”ing over your culinary skills.

OR

If you are like me, you will eat it straight from the salad bowl, because it is just so delicious.

Amazing Paleo Friendly Spiralizer Cucumber and Carrot Salad main2

Thanks guys for trying out this crazy little salad of mine. I hope you can use this one for many recipes to come! Share this recipe of Facebook, Twitter, or comment on how yours turned out below! I would LOVE to hear from you!

Healthy Paleo Granola Bars Recipe with Chocolate Chips Close up

Hi LOVElies-

Happy Monday! Have you been in the granola bar/energy bar aisle of the grocery store lately? I seriously spent 30 minutes in one aisle reading the ingredient labels trying to find a healthy Paleo granola bar without preservatives and most importantly all of the added sugar! Ahhh! I am not too proud to admit that having prepackaged granola bars that I can eat on the run is something I rely on for those super busy days that I can’t sit down and make a healthy snack.

But all of these sugary granola bar options are overwhelming…

AND expensive.

Healthy Paleo Granola Bars Recipe with Chocolate Chips top view

What gives guys?

So this is why I am bringing you a healthy chocolate chip granola bar recipe to add to your meal prep! No added sugar, just cacao nibs or dark chocolate. The dates give this recipe the natural sweetness that you crave without artificial icky-ness. Not to mention that dates have so many health benefits: lots of minerals and vitamins, digestion benefits, even bone strength and cholesterol benefits.

Plus this recipe includes flaxseed and chia which are the hot new ingredients in all the grocery store options. The chia and flaxseed will give you that sustained boost of energy without tanking your blood sugar later.

These granola bars have been my solution to the overwhelming grocery aisle. I am saving money and time spent reading labels in the store.

Best of all…

I have the confidence of feeding my body with real food, and real ingredients all from my kitchen.

Healthy Paleo Granola Bars Recipe with Chocolate Chips

What you will need for your Paleo Granola Bars Recipe

  • 1/2 cup of raw cashews
  • 1/2 cup of raw almonds
  • 10 large medjool dates
  • 1/2  cup of unsweetened coconut flakes
  • 1 teaspoon vanilla extract
  • 1 teaspoon of chia seeds
  • 2 teaspoons of ground flaxseed or flaxseed meal
  • 1/3 cup of cacao nibs (or dark chocolate 60% or darker!)
  • pinch of seasalt

How to prep your Chocolate Chip Granola Bars

  1. Grab your dates and soak in hot water for about 30 minutes.
  2. While your dates are soaking, throw the cashews and almonds in a food processor, process for a few pulses until roughly chopped.
  3. Throw nuts in large mixing bowl
  4. Drain and remove pits from dates.
  5. Place dates in food processors and pulse until they reach a creamy smooth consistency.
  6. Mix the date paste, nut mixture, coconut flakes, vanilla extract, chia seeds, flaxseed, cacao nibs, and sea salt  until fully combined.
  7. Line a medium sized bread loaf (8 1/2″ x 4 1/2″) with parchment paper
  8. Using your hands, press mixture into the bottoms on the loaf, distributing evenly.
  9. Place in refrigerator for an hour
  10. Cut and serve!

Healthy Paleo Granola Bars Recipe with Chocolate Chips Close up

Meal Prep Tip- Store in air tight container. I usually just seal mine individually in sandwich sized ziplock bags and make sure I have all of the air pressed out. I keep them in the fridge until I need them. Before I start my day, I just throw my granola bar in my bag! Easy enough. No need for an extra container. I can eat it in the car when I am running around knocking out my to-do list.

Thank goodness for healthy car snacks on busy days. Seriously.

Share this recipe with someone you know that lives off of those prepackaged granola bars! It will change their world! I hope you enjoy this recipe guys, I know it is one of my favorites! Leave me a comment below!

Quick Boost Your Detox with this Yummy Smoothie! Ingredients

Good morning LOVElies!

Every once in a while I get off track with my healthy eating goals… Whether it be a night out with friends or holiday weekends, I allow myself to indulge every once in a while!

And guys, I admit… I don’t feel bad about it. (GASP!)

I love food way too much. Life is too short, and that is why I work so hard to eat healthy on a daily basis so I can enjoy.. guilt free!

It is usually a nice break from my routine and I  believe it or not I am usually excited to get back on track when Monday morning rolls around. Here is a great detox smoothie recipe for those mornings where you are ready to get back on track! It is so nutrient dense and filling that you can quick boost your detox in one cup!

This smoothie will trick you into drinking your greens. Spinach and parsley are all jam packed with detoxifying properties, not to mention that they are just nutrient dense anyways. You can go out of your way to find recipes and meals to consume these leafy greens OR…….. you can just drink this.

Quick Boost Your Detox with this Yummy Smoothie! Close Up

I promise. It does not taste like you are drinking a salad. The antioxidant filled berries and bananas are the star of the show!

I throw in some chia seeds to add a little added protein to this smoothie. It will keep you feeling fuller longer too!

Feel free to get creative with this recipe but if your goal is to detoxify make sure you watch your sugars! I use water and an unsweetened milk alternative because:

  1. Juice tends to be high in sugar. We want to keep the sugar on the minimum to aid in the detoxing. Plus the berries, bananas, and apple contain enough natural sugar to make this smoothie taste incredible!
  2. Cow’s milk can be harder to digest. We want to give our digestive system a BREAK right?
  3. Make sure your milk alternative is unsweetened! Remember? Low sugar!

Alright guys, enough of my gibberish. Get blendin’!

Quick Boost Your Detox with this Yummy Smoothie!

Ingredients for your detox smoothie-

  • 2 cups of frozen berries (strawberries, raspberries, blueberries, blackberries.. whatever you prefer!)
  • 1 medium banana
  • 1 large apple
  • 3-4 inch section of a cucumber
  • 1/2 cup of flat leaf parsley
  • 1 cup of spinach
  • 1 tablespoon of chia seeds
  • 1 cup of unsweetened milk alternative (I prefer coconut milk or almond milk!)
  • 1 cup of water

Detox Smoothie Recipe-

  1. Add all ingredients into a blender.
  2. Blend on high for 2 minutes.
  3. Check the consistency. Add more water if needed.
  4. Blend for another minute if needed.
  5. Pour, and enjoy!

Additional smoothie tips!

If you have crazy busy mornings like I do… you can make this smoothie up to a day ahead of time and store in the refrigerator. I like to make mine when I am in the kitchen working on dinner the night before. In the morning I can just grab and go!

Quick Boost Your Detox with this Yummy Smoothie! Final

You can also turn this into a meal prep smoothie by pre measuring the greens and fruits and storing in a freezer bag. When you are ready to prepare your smoothie, just add water and your milk alternative!

Do you love this detox smoothie recipe? Let me know! Does it make life easier to get back on track? Comment below! I want to hear your stories!

 

 

Bacon Wrapped Venison Meatloaf cover

Bacon Wrapped Venison Meatloaf

Hello There LOVElies!

These mini bacon wrapped meatloaves are bite sized and packed with flavor! I recently brought them as a appetizer to a dinner party and they were the gone before you could even blink. (I get oddly satisfied when my appetizer is first to disappear at a dinner party.)

They were such a hit! I even surprised a few “venison skeptics” when they didn’t even realize it was made with venison and not ground beef.

Did you know that ground venison has LESS saturated fat and MORE protein than ground beef? oh YES!

Today I am bringing you a sweet little “meatloaf” recipe that can turn even the greatest venison skeptic. It is cute and mini and best of all…… wrapped in bacon. Those are like the two all time qualifiers for a winning recipe in my book: 1) it is miniature 2) its wrapped in bacon.

I had leftover venison so I gave this recipe a second run as a main course for dinner one night. They were so easy to make and I served with with a side of my creamed cauliflower. It totally gave me my “meat and potatoes” fix while being healthier than steak and potatoes!

Bacon Wrapped Venison Meatloaf main

The key to cooking with venison is simply seasoning it well. I loved this recipe because it uses common seasonings that I already had in my kitchen. All I really needed was the venison and bacon! You can always sub the ground venison with ground beef and it will still be oh so delicious!

BUT

I dare you to give venison a try. It will not disappoint, especially if you are living a Paleo lifestyle or just wanting a high protein option to add to your diet.

Grab your muffin tin, and get cooking!

Bacon Wrapped Venison Meatloaf cover

What You’ll Need for your Bacon Wrapped Meatloaf with Venison

  • 1 lb of ground venison
  • 1 teaspoon of kosher salt
  • 1/4 teaspoon of ground black pepper
  • 1 teaspoon FlavorGod garlic lovers seasoning
  • 1 teaspoon of onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon dried parsley
  • 8 thin bacon strips

Bacon Wrapped Venison Meatloaf seasonings

How to prepare your Venison Mini Meatloaf

  1. Preheat the oven to 400 degrees and spray a muffin tin with non stick spray
  2. In a medium bowl mix together the ground venison with your spices listed above.
  3. Divide into 8 equal portions and roll into balls
  4. With each strip of bacon, roll the bacon within the muffin tin so it forms a circle on the outside rim of the muffin tin
  5. Place each portion of seasoned venison in the middle of each bacon lined muffin tin
  6. Bake for 30 minutes
  7. Let cool, and remove with tongs
  8. Place the mini meatloaves on some folded paper towels to let any extra oils be absorbed. Then transfer to your serving dish!

Bacon Wrapped Venison Meatloaf topview

If you have a hunter in your life that is always offering you venison, or if you know of a family always looking for venison recipes… SHARE this recipe with them today! Maybe they will share some of their delicious venison supply with you! I hope you guys enjoyed this simple, cute, and oh so delicious mini bacon wrapped meatloaf recipe!!

 

Cover Get Healthy with this Creamed Cauliflower with parsley!

This one goes out to all my LOVElies who are trying to reach their personal nutrition goals!

Is there anything better then creamy, warm mashed potatoes. I grew up on them and can’t even imagine a world without mashed potatoes.

Unfortunately all of that butter and cream isn’t exactly good for you so here is a crazy idea:

Substitute mashed potatoes with this delicious creamed cauliflower!

Well seasoned and creamed cauliflower will give you the same satisfaction as your childhood mashed potatoes, minus all the fats and carbs. This is the perfect side dish for all of your lean meats or fish!

Cauliflower, oh let us count the nutritional benefits. Cauliflower is not only lower carb than potatoes but is jam packed with nutrients.

Did you know that cauliflower has a huge amount of Vitamin C and Vitamin K? Not even to mention the folic acid, potassium and fiber you will be consuming. I know cauliflower is a pretty easy sell, but will it taste good?  YES YES YES

Between the terrific flavors of garlic, onion and parsley, this will soon be your new favorite low carb side dish.

My personal favorite thing about this recipe is the Greek yogurt and honey. This is your cream and butter to your mashed potatoes guys!! That Greek yogurt is oh so creamy (AND oh so protein packed!) The honey may seem a little unconventional at first but I promise it will give this dish a nice buttery sweet finish without being overpowering!

Ingredients Get Healthy with this Creamed Cauliflower with parsley!

What you need for your low carb cauliflower mash-

  • 8 cups of cauliflower florets (usually about 2 heads of cauliflower)
  • 1/2 a cup of diced yellow onions
  • 2 tablespoons of minced garlic
  • 1 tablespoons of plain Greek yogurt
  • 1 tablespoon of fresh parsley, chopped
  • 1 tablespoon of olive oil
  • 1 teaspoon of honey
  • sea salt and black pepper to taste

Steamed Get Healthy with this Creamed Cauliflower with parsley!

How to prepare your creamed cauliflower-

  1. Steam cauliflower florets until soft. Usually about 12 minutes.
  2. Set aside cauliflower to cool.
  3. In a skillet, add olive oil, garlic, and onion.
  4.  Cook on medium to high heat, stirring frequently, until onions become translucent and fragrant
  5.  Combine  steamed and cooled cauliflower florets with the garlic and onion mixture in a food processor.
  6. Pulse until smooth.
  7. Transfer into a bowl and add Greek yogurt and honey and mix until creamy and smooth.
  8. Add fresh parsley and salt and pepper to taste
  9. Serve!

Full Get Healthy with this Creamed Cauliflower with parsley!

CALLING ALL VEGANS- If you are looking to make this creamed cauliflower vegan friendly, all you have to do is substitute the Greek yogurt. I would suggest a vegan creamed cheese if you are feeling decadent. Otherwise throw in some soy milk and whip until creamy!

If you like a little kick to your cooking throw in some red pepper flakes.

I hope this recipe becomes a tool for your healthy eating tool box. It is so easy to make and is the perfect dish paired with grilled veggies, and lean meats. See you don’t have to sacrifice all of your favorite foods, just get creative!

Share this recipe on Facebook and leave me a message about your healthy eating journey! Way to go!

 

Curried Quinoa Bowl

Good Morning LOVElies!I hope you are all doing well!

This morning let’s sit down and have an honest conversation about quinoa… I love it for its protein packed qualities but in regards to its natural taste… it could use a little help. That is why I am bringing you a curried quinoa recipe that is packed full of flavor!

I am in love with this curried quinoa bowl.

No more pretending to like healthy foods that aren’t actually delicious. This quinoa will win over any skeptic!

This recipe contained one of my favorite ingredients, TURMERIC!

You can buy it as a root in the produce section or in powdered form in the spice section. Turmeric is so great for inflammation of joints and has high antioxidant properties. It is so good and so good for you. Super spice right here!

I like to throw in some chicken to add even more protein to your meal! Keep scrolling past the recipe for this curried chicken quinoa variation. I even added a chickpea option if you are looking for a vegetarian variation.

Think of quinoa like a healthy rice, you can add veggies and meats to it so nicely!

I hope you guys enjoy this recipe. These Indian spices are incredibly comforting on a nice cool winter evening. Grab that curry powder and let’s get started!

Curried Quinoa Bowl

What you will need:

  • 2 cups of water
  • 1 1/4 cup of uncooked quinoa
  • 1 cup of yellow onions, finely chopped
  • 1/4 cup of cilantro, also chopped
  • 2 cloves of crushed garlic
  • 1/2 tablespoon of curry powder
  • 2 tablespoons of coconut oil
  • 1 teaspoon of turmeric
  • 1 teaspoon of raw honey
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of red pepper flakes
  • 1 Bay Leaf
  • salt and pepper

What to do:

  1. In a medium sized sauce pan, melt the coconut oil over medium to high heat. Add the garlic cloves and cook until they start to golden (approx. 4 minutes).
  2. Drop the heat to medium and throw in your curry and turmeric. Stir in the spices for only about 60 seconds to bring out their flavor.
  3. Throw in the chopped onions. Stir and cook for about another 3 minutes. The onions will start to “sweat” and become slightly translucent.
  4. Add water, quinoa, bay leaf, honey, red pepper flakes and cinnamon.
  5. Bring to a boil and then reduce to a simmer.
  6. Cook covered for about 15 minutes or until all water is absorbed
  7. Fluff with a fork and add salt and pepper to taste.
  8. Serve with fresh cilantro.

Curried Quinoa with Chicken
If you have leftover chicken from a previous recipe, don’t hesitate to reheat and just throw it in your bowl.

If you are cooking your chicken from scratch, heat up some extra coconut oil in a saute pan and use the curry, salt, pepper, turmeric, red pepper flakes, and cinnamon to season.

You can shred or cube your chicken and throw it into your bowl!  YUMMY

Curried Quinoa with Chickpeas
Throw in a can of drained and rinsed chickpeas to add a little extra texture and dimension to your bowl.

I would just add just a pinch more of your curry powder and salt and pepper since your chickpeas will want to absorb some of your quinoa’s seasonings.  ENJOY.

Eat the quinoa plan, add chicken, chickpeas, or both! I had so much fun cooking this one (and even more fun eating it!) Let me know how you like your bowl! Feel free to comment below, and share this recipe on twitter! TWEET TWEET. Happy Eating LOVElies!

Good Morning LOVElies!!!

I have an awesome chimichurri chicken recipe to share with you today that you are sure to love.

The chimichurri sauce alone is enough to change your world!

I included how to add in some roasted potatoes if you are looking for a nice side dish to serve with the chicken. It would be sinful to let any of that chimichurri sauce go to waste so I also added a few ideas for leftovers!

This reason enough to get excited about dinner tonight! YUM YUM YUM!

Get cooking and have fun LOVElies!

Baked Chicken with Chimichurri Sauce

What you need for the chicken:

  • 4-6 Chicken thighs
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1 teaspoon of paprika
  • 1 teaspoon of minced garlic
  • 1 teaspoon of honey
  • Salt and Pepper to taste

What you need for the chimichurri sauce:

  • 1 cup of fresh cilantro
  • 5 teaspoons of minced garlic
  • 1 lime
  • 2 tablespoons of oregano
  • 1 small shallot
  • 1/2 teaspoon of red pepper flakes
  • 1/4 cup of Extra Virgin Olive Oil
  • 1/2 cup of red wine vinegar

What to do:

  1. Preheat oven to 500 degrees. Coat oven- safe roasting dish with non-stick spray.
  2. Season chicken thighs with Extra Virgin Olive Oil, paprika, garlic, salt and pepper.
  3. Heat a large skillet over medium/high heat with a splash of olive oil, just enough coat the bottom of the pan and prevent sticking. Add seasoned chicken to the hot pan for 5 minutes. Turn the chicken thighs over and cook for another 3 minutes.
  4. Place chicken in your roasting dish. Pour the 1 teaspoon of honey on top. Bake for 10 minutes or until the chicken is done.
  5. Now for the chimichurri sauce: Add all of the above ingredients into a food processor. Add salt and pepper to taste.
  6. Add chimichurri sauce to roast chicken thighs
  7. Enjoy!

CHIMICHURRI CHICKEN SIDE DISH ALERT!!!- If you are wondering what to serve with chimichurri chicken thighs, try adding in some potatoes to your roasting dish!!!

I would suggest small yukon gold potatoes or small red potatoes. Cut the potatoes into wedges and place them in your roasting dish alone for about 10 minutes at the 500 degrees. Just add the chicken into the same oven-safe dish once you have cooked it on the skillet. The last 10 minutes in the oven they can cook together and the potatoes will become tender (and delicious!).

Throw it on the grill– If the weather is nice and you prefer to have chimichurri- glazed grilled chicken, go for it! This recipe totally adaptable for the grill, just add the honey once the chicken is off the grill to achieve a nice glaze without the flare ups.

This recipe totally adaptable for the grill, just add the honey once the chicken is off the grill to achieve a nice glaze without the flare ups.

Leftovers- This is one of those meals that just keeps giving. You will be thankful because it is just that good!

Lunch tomorrow calls for a chimichurri chicken sandwich. Add tomatoes, maybe some lettuce and don’t forget to add the chimichurri sauce. Chimichurri is delicious on so many things, it can be used as a dip for breads, even add a little extra olive oil and use it as a salad dressing.

See? This meal just keeps on giving!

Give this recipe a like or share it with your friends. It is too good not to share the love!!! Let me know what you think! See you guys next time!

Healthy Breakfast Casserole

Healthy Breakfast Casserole

Good Morning LOVElies!!!

I just love breakfast so I am excited to share a new casserole recipe with you guys!

Invite some friends over and treat yourself to an easy, healthy breakfast casserole.

I said EASY, and I promise.

It is hearty and filling enough to qualify as brunch in my opinion, and we all LOVE brunch!!! Break out the mimosas for this one! It is soooo filling and delicious, you won’t even realize you are eating a low-calorie breakfast.

YES! I like to make it the night before so I can just pop it in the oven in the morning. You can add any other veggies you may have in your fridge as well. I like to add a mixture of bell peppers to give it a kick!

Here is your easy healthy breakfast casserole recipe:

What you need

  • 12 oz. of low-fat pork sausage
  • 1 medium chopped white onion
  • 1 tsp. minced garlic
  • 2 eggs
  • 4 egg whites
  • 2 cups of skim milk (or the milk substitute of your choice)
  • 1/2 tsp. stone ground mustard
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 8 slices of firm, whole wheat bread, cubed
  • 8 oz. (2 cups) of  low-fat shredded cheddar cheese
  • Optional: 1/4 cup of chopped red or green bell pepper (or BOTH!)
  • Optional: 1/4 cup of chopped mushroom

Here is what to do:

  1. Cook the sausage, chopped onion, and minced garlic in a non-stick skillet. If you are adding bell pepper and mushrooms, add them here! The sausage should not be pink and the onions and peppers will be soft. Drain and set aside to cool.
  2. In a large bowl, beat eggs, egg whites and milk. Gently stir in the salt, pepper, mustard, bread cubes, and cheddar cheese. Finally, stir in that delicious sausage and vegetable mixture!
  3. Pour the final mixture into a 13×9 inch baking dish. Don’t forget the non-stick spray!
  4.  If you are making ahead of time, cover and refrigerate overnight. Just let the casserole sit at room temperature for about 30 minutes before you pop it in the oven in the morning.
  5. Bake, uncovered at 350 degrees for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Let your breakfast casserole sit for about 5 minutes to cool before serving.
  6. Serve and enjoy!

This recipe should make about 12 servings. Yes, it will feed a small army! Sounds like an excuse to host friends and family to me! With the holidays quickly approaching, this would be an easy one to impress your guests.

Add a big bowl of fresh fruit and a pot of steaming hot coffee and you are good to go! So EASY! Your only concern will be whether or not there are leftovers for you to enjoy once your guests have left!

This recipe was so fun to make. Let me know how yours turned out in the comments below. I can’t wait to see what you guys did with it! YUMM! Give it a like or share it with your friends (maybe they will get the hint and invite you over!) Enjoy LOVElies! See you next time!!

FlavorGod

Good morning LOVElies!!! Happy Thursday!!! As you all know, I’m in LOVE with @FlavorGod #FlavorGod seasonings and I just couldn’t decide on which one I wanted to use today, so… I did the typically Kaylea’s choice- “a dash of everything.”

What you need:

  • Salmon FlavorGod seasonings
  • Coconut oil

What to do:

  1. Preheat oven to 420 degrees.
  2. Place the salmon on the oven pan.
  3. Spread coconut oil and sprinkle a dash of each FLAVORGOD seasoning.
  4. Place in the oven for 12-15 mins.
  5. Enjoy!!!