1/2 lb. ground beef;
1/2 onion, diced;
4 avocados, sliced in half and pitted;
1 bell pepper, thinly diced;
1 tomato, diced;
2 tsp. chili powder;
1/2 tsp. paprika;
1/4 tsp. garlic powder;
1/4 tsp. onion powder;
1/4 tsp. dried oregano;
1/4 tsp. ground cumin;
2 green onions, sliced;
Fresh salsa;
Cooking fat;
Sea salt and freshly ground black pepper;


Preheat your oven to 400 F.

In a bowl combine, chili powder, paprika, garlic, onion, oregano, cumin, sea salt, and black pepper.

Melt cooking fat in a skillet, over high heat, add the onion, and the ground beef.

Cook until the beef is browned, sprinkle with the spices, and cook stirring until well mixed.

Place halved avocado on a baking dish.

Fill each avocado with ground beef, and top with bell pepper, and tomatoes.

Place the stuffed avocado in the oven and bake for about 10 minutes.

Serve the avocado topped with green onions, and fresh homemade salsa.

Recipe and Image from Paleo Leap



1/2 pound lean ground turkey (I use 99% lean)
1/2 of a yellow onion, diced
2 cloves of garlic, minced
4 ounce can diced green chiles
2 teaspoons chili powder
1 teaspoon cumin
3/4 teaspoon kosher salt
Black pepper to taste
15 ounce can black beans, rinsed and drained
14.5 ounce can diced fire roasted tomatoes
1/2 cup frozen corn
1/4 cup jarred salsa
1/2 cup rinsed quinoa
1/2 cup water
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
Cilantro for garnish (optional)


Spray a large skillet generously with cooking spray and heat over medium-high heat.

When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften.

Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks.

Stir in all the spices and the diced green chiles, cooking for another minute.

Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.

When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low.

Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.

Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted.

Serve as is, in tortillas for tacos, or on top of your favorite greens.

Recipe and Image from Spoonful of Flavor



3 - 4 salmon fillets
1 pound asparagus (ends trimmed)
salt and pepper
3 tablespoons olive oil, or more
6 garlic cloves, minced
1 cup grated parmesan cheese
1/4 cup fresh parsley, chopped


Preheat oven to 400 F. Line baking sheet with parchment paper (make sure the parchment paper packaging says that it's safe to use at 400 F).

Pat dry salmon. Brush with 2 tablespoons of olive oil from all sides. Season with salt and pepper. Place the salmon, skin side down, on a parchment paper lined baking sheet. Coat asparagus with olive oil, season with salt and pepper, and place around salmon on a baking sheet.

Spread minced garlic on top of the salmon and the asparagus. Top with grated parmesan cheese.

Bake at 400 F for 15-20 minutes depending on the thickness of your salmon.

Remove from the oven, top with chopped fresh parsley before serving.

Recipe and Image from Julia's Album



2 cups diced red potato
3/4 pound green beans
1 large head of broccoli (~ 1 and 1/2 cups)
1 and 1/2 cups chopped bell peppers (~ 2 large or 6-7 mini sweet bell peppers)
9 ounces sausage
6 tablespoons olive oil
1/4 teaspoon red pepper flakes optional
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated parmesan cheese


Preheat the oven to 400 degrees F.

Line a large sheet pan with foil or parchment paper.

Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.

Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.

Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

Recipe and Image from Chelsea Messy Apron