Ivan Solis
Whether you’re a master in the kitchen or more of the “I’ll start cooking next year” type of person (it me!), now is the time to polish your cooking skills (give it your best attempt at least—we’re not expecting a Michelin star review overnight). To ease into your homemade meals journey, we’re sharing three simple recipes you can create using items you most likely already have in your fridge and pantry—and if you don’t, get creative and use the ideas as loose guidelines. Learn the step-by-step instructions below.
1. Not Your Average Avocado Toast
Ivan Solis
Ivan Solis
Not Your Average Avocado Toast
Recipe Type:Meal or Snack
Dietary Info:Gluten-Free and Vegan
Serving Size:1-2
Ingredients:
2 slices of gluten-free bread (we recommend Canyon Bakehouse)
2 teaspoons ghee
2 tablespoons vegan pesto (link to recipe)
1 ripe avocado
Chili flakes (to taste)
Salt (to taste)
Instructions:
1. Toast gluten-free bread.
2. Spread a thin layer of ghee on top of toast.
3. Add a tablespoon of vegan pesto to each slice, and spread evenly.
4. Slice the avocado and either spread out or leave chunky on each piece of toast, atop pesto.
5. Add salt and chili flakes to taste.
2. Manuka Glazed Turmeric Salmon
Ivan Solis
Manuka Glazed Turmeric Salmon
Recipe Type:Lunch or Dinner
Dietary Info:Gluten-Free
Serving Size:3-5 servings
Prep Time:3 minutes
Cook Time:35 minutes
Total Time:38 minutes
Ingredients:
1.5-2 pounds raw salmon
1 teaspoon pink salt
1/2 teaspoon pepper
2 teaspoons turmeric
1.5 tablespoons manuka honey
2 tablespoons extra virgin olive oil
Juice from 1 large lemon
Instructions:
1. Preheat oven to 350° F.
2. Place the salmon in a glass baking dish and season with salt, pepper, and turmeric.
3. Drizzle the manuka honey over the seasoned fish. Try to evenly spread it with a spoon. It will gradually heat up and become easier to spread evenly over the fish.
4. Drizzle the fish with olive oil.
5. Squeeze the lemon juice over the fish.
6. Bake salmon, uncovered, for 30 minutes, then broil for 5 minutes.
7. Perfection every time. Enjoy.
3. Shredded Chicken or Vegetarian Bowls
Ivan Solis
Shredded Chicken or Vegetarian Bowls
Recipe Type:Lunch or Dinner
Dietary Info:Keto, Gluten-Free
Serving Size:3-5 servings
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Ingredients:
2 organic chicken breasts
1 jar of salsa verde
1 jar of roasted tomato salsa or black bean/corn salsa
2-3 cups organic spinach (for your base)
Coconut aminos
2 ripe avocados
1/4-1/2 cup jalapeño sauerkraut
1/2 cup cilantro
Lime
Instructions:
1. Place the chicken breasts in a pot with one full jar of salsa verde and half a jar of the roasted tomato or black bean/corn salsa.
2. Cover and cook on medium-low heat for 25 minutes, or until chicken is cooked through.
3. Once the chicken is cooked through, remove it and shred with two forks, then place back in the pot and heat for another 5-10 minutes.
4. In your serving bowls, place your base of spinach and drizzle with coconut aminos.
5. Add the cooked, shredded chicken to the bowl. (Sub sweet potatoes for vegetarians.)
6. Add half a cut ripe avocado per bowl.
7. Add 2 tablespoons of sauerkraut per bowl.
8. Squeeze half a lime on each bowl and sprinkle with cilantro.
