I promise if you are afraid to try salmon because it’s “fishy” try this recipe. You will love it.1️⃣ Preheat your grill as high as it will get (500 degrees is the best!) I use my Camp Chef pellet grill.2️⃣ Pour “Yeri yeri teriyaki” brand sauce and Sriracha on your filets3️⃣ Cook 6-7 minutes then flip (season both sides) and cook 6-7 minutes more on the other side.4️⃣ enjoy! Serve with a veggie…Read More
Directions In a blender combine all ingredients, blend till mixed well and enjoy! Ingredients 1 scoop B2B vanilla protein powder ½ cup frozen blueberries ½ cup cottage cheese 2/3 cup unsweetened almond milk 1/3 cup water Ice to desired thickness Nutritional Information 1 Serving 282 calories 4 grams fat 17 grams carbs 39 grams protein 8 grams sugar
This open faced sandwich combines avocado, smoked salmon, and an egg. Directions Fry your egg on a pan until it’s well cooked through. Toast your slice of Ezekiel bread and then mash the ½ avocado on the toast. Then add your egg on top of that and then layer the salmon on top! Enjoy! Ingredients 2 oz. smoked salmon ½ avocado 1 fried egg 1 slice toasted Ezekiel bread Nutritional…Read More
As a kid growing up I hated Brussels sprouts. My mom would steam them and they always reminded me of soggy little cabbages. As I’ve gotten older my taste buds have changed a bit, but I’ve also learned to cook them so that they taste so much better – they are one of my favorite veggies now, and even my kids will eat a few. I use about one lb…Read More
Directions: The night before mix the marinade ingredients in a medium sized bowl. Cut meat into chunks and place inside a gallon sized ziploc bag. Pour marinade on top and cover evenly. Place in fridge and marinade for 24 hours. *You will still have good flavor with at least 4 hours of marinating, but the longer the better. You can even let them marinade up to 48 hours.* To prepare…Read More
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