Sizzling Shrimp Lettuce Wraps: Unleash Your Inner Chef!


- 1 head of butter lettuce or some crisp romaine hearts
- ¼ cup of low-sodium chicken broth
- 1 tablespoon of hoisin sauce
- ½ tablespoon of low-sodium soy sauce
- 1 teaspoon of rice vinegar
- ¼ teaspoon of Asian sesame oil
- 1½ teaspoons of chili garlic sauce
- ½ teaspoon of cornstarch
- 1 tablespoon of versatile canola or avocado oil (we'll use it smartly, don't worry)
- A handful (around 30 grams) of cashews, coarsely chopped
- 6 ounces of shrimp, divinely deveined and cut into delightful cubes
- 1 large garlic clove, minced with love
- ½ of a large red bell pepper, seeded and diced
- 3 green onions, the entire family - whites and greens, sliced to perfection
- Approximately ⅛ cup of chopped cilantro
- 1 carrot, shredded or cut into enchanting thin strips
How to Make It:
Say goodbye to take-out and hello to your new culinary masterpiece: Shrimp Lettuce Wraps that'll rock your taste buds while keeping things healthy and low carb, perfect for our keto pals.


1. Begin your adventure by delicately separating the lettuce into those gorgeous leaves, and let them await their flavorful destiny.
2. Now, let's craft a magical elixir: In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, sesame oil, chili garlic sauce, and cornstarch. Set it aside, it's your secret sauce.
3. Heat up half a tablespoon of canola or avocado oil in a medium skillet, just until it's dancing with heat. Introduce the shrimp to the sizzle and stir-fry them into a golden brown delight, which takes about 2 minutes. Once they've achieved perfection, transfer them to a plate. Don't worry about any excess juices; they've done their job.
4. In the same sizzling skillet, add the remaining half tablespoon of oil over medium-high heat. Toss in the garlic, bell pepper, green onions, and those fine carrot strips. Let them stir-fry until they've reached that sweet spot of tender-crisp perfection, which usually takes around 2 minutes.
5. Reunite the glorious shrimp with this colorful medley, and then introduce the cashews and cilantro to the party. Pour in that secret sauce you whisked up earlier, and stir-fry it all together until the shrimp are singing with flavor, usually around 3 minutes.
6. Now, scoop this delectable shrimp mixture onto your waiting lettuce leaves, and wrap them up like the culinary genius you are!

Bon appétit! Your homemade shrimp lettuce wraps are ready to dazzle your taste buds and impress your dinner guests. Enjoy the scrumptious adventure!

Salmon Cake Bonanza with Rosemary Aioli: Your Bite-Sized Flavor Fiesta!


- 2 pounds of wild salmon fillets
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- Half a medium purple onion, chopped with love
- Half a cup of organic spinach, finely chopped
- Half a red bell pepper, diced for that splash of color
- Half a yellow red pepper, dicing done with flair
- One small jalapeño, finely diced for a hint of heat
- Two-thirds of a cup of breadcrumbs
- One to two tablespoons of Old Bay seasoning, for that coastal charm
- Half a cup of fresh parsley, chopped to perfection
- One-third of a cup of vegan mayo
- Half a cup of dijon mustard
- One large organic egg, cozy at room temperature
- Four tablespoons of lemon juice
- One to two tablespoons of sriracha sauce, for the fiery souls
- Half a cup of vegan mayo (yes, more mayo!)
- Four teaspoons of lemon juice
- Two garlic cloves, crushed and minced with care
- A quarter teaspoon of sea salt
- Two sprigs of fresh rosemary, chopped with flair
How to Make It:
Get ready for a taste explosion with our Baked Salmon Cake Balls – the ideal, calorie-conscious delight at just 173 calories per cake ball! These bite-sized wonders are here to tantalize your taste buds, perfect for the health-conscious foodies, especially pescatarians.

1. Begin this culinary adventure by preheating your oven to a toasty 400 degrees Fahrenheit.
2. Give your salmon fillets some love with a sprinkle of sea salt and black pepper, then roast them on a baking sheet lined with parchment paper for around 20 minutes, or until they're cooked through.
3. Once they've achieved their roasted perfection, remove them from the oven and let them cool for a relaxing 5 minutes before you start shredding or flaking them into delightful, medium-sized chunks.
4. While your salmon cools, gather your onions, bell peppers, jalapeños, spinach, Old Bay seasoning, breadcrumbs, parsley, mayo, dijon mustard, egg, sriracha, and lemon juice in a large bowl. Then, add in those beautiful salmon chunks and get your hands in there, mixing it all up with love.
5. Scoop out about 2 tablespoons of this flavorful batter and form them into delightful balls with your hands. Place them lovingly on a baking sheet lined with parchment paper. Keep going until all that mouthwatering batter is used up.
6. Bake your salmon balls for 15-20 minutes, or until they're slightly crisp and that lovely golden brown color we all adore.
7. Now, let's whip up that rosemary aioli magic! Combine your vegan mayo, lemon juice, crushed/minced garlic cloves, sea salt, and that freshly chopped rosemary in a medium bowl. Whisk it all together until it's a symphony of flavors. Pop it in the fridge until you're ready to dazzle your taste buds.

Voilà! Your salmon cake balls are ready to steal the show, and that rosemary aioli? It's the crown jewel. Get ready for a flavor-packed fiesta!

BBQ Seitan Bliss: Where Plant-Based Meets Meaty Magic!


- 1 cup of vital wheat gluten

- 2 tablespoons of nutritional yeast

- 1 teaspoon of garlic powder

- 2 teaspoons of smoked paprika

- 2 teaspoons of onion powder

- 1 tablespoon of soy sauce

- 2 tablespoons of tahini

- 1 cup of veggie broth

- 1/3 cup of your favorite BBQ sauce
How to Make It:
Get ready to savor the best of both worlds with our Easy Baked BBQ Seitan recipe. This plant-based delight brings you the incredible texture of seitan, perfect for grilling, all wrapped up in smoky barbecue goodness.


1. Preheat your oven to a toasty 350°F.
2. In a mixing bowl, toss in the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, and onion powder. Now, give it a little mix with a fork until these flavors become fast friends.
3. Pour in the soy sauce, tahini, and vegetable broth, and once again, your trusty fork becomes your culinary companion. Whisk these liquid wonders into the flour until a doughy ball starts to form – pure magic!
4. With your hands, knead the gluten ball gently for just a minute or so, making sure not to overdo it. Simplicity is key.
5. Now, transfer your doughy masterpiece to a baking sheet lined with love. Flatten and spread the dough until it's a perfect half-inch thick.
6. Pop that baking sheet into your cozy oven for 20-25 minutes.
7. When it emerges, your seitan is ready for its barbecue bath. Brush both sides with your beloved BBQ sauce. At this point, you have two delightful choices: grill it or give it another whirl in the oven.
8. If you choose the oven route, put your seitan back in for another 10 minutes. Alternatively, you can opt for a quick broil on high for about 2-3 minutes to add a touch of that lovely char to the ends.
9. Feeling grill-tastic? Preheat your electric grill and let your seitan sizzle for approximately 4-5 minutes on each side, just until those mesmerizing grill marks appear.
10. Once your seitan masterpiece is ready, let it rest on a clean surface or plate for 3-5 minutes – it's earned a little break. Then, slice and serve however your heart desires.

And there you have it! BBQ Seitan, where plant-based meets meaty magic. Enjoy your delicious journey!

Aloo Gobi (Spiced Potato And Cauliflower): Where Flavor and Health Unite!


- 1/4 cup of grapeseed, avocado, or any other neutral oil
- 1 teaspoon of cumin seeds
- 1/2 teaspoon of nigella seeds (kalonji) – optional
- 1 medium onion, finely chopped
- 5 garlic cloves, crushed
- A 3/4-inch piece of ginger, crushed
- 3 small to medium tomatoes, finely chopped
- 2 teaspoons of coriander powder
- 1 teaspoon of cumin powder
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of red chili powder (adjust to taste)
- 1 teaspoon of salt (adjust to taste)
- 1 small head of cauliflower, cut into small florets (about 1 lb or 500 grams chopped)
- 2 medium potatoes, peeled and cut into 1/2-inch cubes (around 350 grams), soaked in water to prevent browning
- 1 green chili pepper, sliced or chopped
- 1/2 teaspoon of soy sauce or tamari
- 1/4 teaspoon of lemon or lime juice (adjust to taste)
- 2 tablespoons of chopped cilantro leaves for garnish
How to Make It:
Prepare to embark on a culinary adventure that's low in calories but bursting with flavor. Our Aloo Gobi recipe is perfect for vegetarians and pairs beautifully with both plant-based and animal proteins. With a side of fresh greens, you're in for a blood sugar-balanced dinner that's bound to leave your taste buds cheering. And here's the secret ingredient: the spices used in traditional Indian cooking are packed with antioxidants and compounds, giving your weight loss goals an extra boost.


1. Let's kick things off! Heat up your non-stick pan over medium-high heat. Add those cumin and nigella seeds and let them sizzle and dance for a few tantalizing seconds.
2. Now, it's onion time! Sprinkle in those finely chopped onions and let them sauté away. Stir often, and soon, you'll see them transform into a gorgeous golden hue. This takes about 5-6 minutes.
3. Time to bring in the garlic and ginger. Sauté until their raw aromas vanish into thin air, roughly 30 seconds. Then, in goes the tomato party! Add your spice powders (coriander, cumin, turmeric, red chili), and don't forget the salt. Cook until the tomatoes turn soft and the oil begins to flirtatiously separate from them, about 4-5 minutes.
4. Cauliflower and potatoes, welcome to the stage! Add these lovely veggies along with the green chili pepper. Stir-fry them for around 4-5 minutes, ensuring all the flavors blend harmoniously.
5. Now, we're turning the heat down to low-medium, covering up, and letting the magic happen. Allow it to cook for approximately 20 minutes, stirring occasionally.
6. When the veggies are perfectly cooked and every drop of moisture has disappeared, turn off the heat. Time to introduce the soy sauce and lemon juice. Mix them in with love, and sprinkle the finishing touch: chopped cilantro.

Serve it up with roti, naan, or rice, and savor the symphony of flavors that is Aloo Gobi. Enjoy every bite!

Slow Roasted Salmon Citrus Salad: A Symphony of Freshness and Flavor!


- 1/2 red onion
- 2 tablespoons of red wine vinegar
- Boston lettuce leaves
- 1 ripe avocado
- A dash of Aleppo pepper flakes
- 3 roasted beets, lovingly quartered
- 2 juicy oranges, peeled and transformed into delightful segments
- 1 vibrant grapefruit, peeled and segmented to perfection
- 1 large tomato, halved and sliced into 1/4-inch thick rings
- 1/2 English cucumber, sliced with care
- 1 pound of Slow Roasted Citrus Salmon
- A sprinkle of flaky salt, such as fleur de sel or Maldon salt

Ingredients for the Citrus Shallot Vinaigrette:

- 1 tablespoon of shallot, minced
- 2 tablespoons of fresh lemon juice or the vibrant essence of oranges
- 1 1/2 teaspoons of rice wine vinegar
- 1 garlic clove, gently smashed to release its magic
- 5 tablespoons of extra virgin olive oil
- Salt and pepper to taste
How to Make It:
Prepare to be whisked away on a journey of culinary delight with our Slow Roasted Salmon Citrus Salad. This dish is a testament to simplicity at its finest, featuring a handful of fresh ingredients that come together to create a harmonious symphony of taste and texture. It's a pescatarian's dream and a Whole30-compliant masterpiece. But here's the kicker: both salmon and avocado, our star ingredients, are brimming with healthy fats, which not only keep you feeling full but also play a vital role in your weight loss journey, according to the wise words of Porpora. Paired with leafy greens, tomatoes, and zesty citrus, this meal is a nutritional powerhouse, loaded with antioxidants and fiber.


1. Let's begin our culinary adventure! First, we shall pickle the onions. Place the finely sliced red onion in a small bowl and pour the red wine vinegar over them. Let these little gems marinate for about 15 minutes, allowing their flavors to mingle and dance.
2. While the onions work their magic, line your serving plate with a bed of vibrant Boston lettuce leaves. This will be the canvas for your masterpiece.
3. Ah, the avocado! Cut it in half, remove the pit, and lovingly scoop spoonfuls of creamy avocado goodness onto your plate. Season it with a pinch of flaky salt and a dash of Aleppo pepper, turning it into a flavor bomb.
4. Time to introduce the beets. Arrange those roasted beet quarters on your canvas, making sure they're perfectly placed.
5. The citrus duo is up next. Carefully peel the oranges and grapefruit, freeing their delightful segments. Arrange them like precious gems on your plate.
6. Let's not forget the tomato. Lightly salt the slices and place them with grace on your masterpiece.
7. The cucumber, a refreshing addition. Give them a gentle seasoning of salt and arrange them elegantly on your plate.
8. Now, break the Slow Roasted Citrus Salmon into tender pieces and arrange them as if they were pearls of the sea.
9. It's time for the grand finale! Drizzle the Citrus Shallot Vinaigrette over your masterpiece, adding a final sprinkle of flaky salt to elevate the flavors.
10. As you take that first bite, savor the freshness, the vibrancy, and the symphony of flavors. Every mouthful is a journey into the heart of culinary artistry. Enjoy!

This is more than just a salad; it's an experience that tantalizes your taste buds and nourishes your soul.
Copyright 2020 - All Rights Reserved
FDA Compliance

The information on this website has not been evaluated by the Food & Drug Administration or any other medical body. We do not aim to diagnose, treat, cure or prevent any illness or disease. Information is shared for educational purposes only. You should always consult your doctor before acting on any content on this website, especially if you are pregnant, nursing, taking medication or have a medical condition.