Avocado Lime Salmon

by Kristen Norton | Aug 2, 2025 | Lunch/Dinner, Recipes and Meal Ideas

Avocado Lime Salmon

This is fresh, zesty, and ready in under 20 minutes. Tender, perfectly seasoned salmon bakes while you toss together a bright topping of creamy avocado, crisp red onion, fresh cilantro, and a squeeze of lime.

The result? A simple, heart-healthy meal packed with protein, healthy fats, and bold flavor.

No fuss, no fancy steps, just real-food goodness.

Print Recipe Pin Recipe

Servings: 4

Ingredients Method Video Notes

Ingredients

  

• 1 1/2 lb salmon skinless
• 1 Clove garlic minced
• 1 tsp olive oil
• salt to taste
• pepper to taste
• 2 tsp paprika
• 1 avocado chopped
• 1 red onion chopped
• 4 Tbs cilantro fresh, chopped
• 4 Tbs olive oil
• 4 Tbs lime juice

Method

 

1. Preheat oven to 400˚F.
2. On a baking sheet, season salmon with garlic, 1 teaspoon olive oil, salt, pepper, and paprika.
3. Bake for 10–12 minutes.
4. In a small bowl, mix avocado topping ingredients until fully incorporated. Don’t overmix or you’ll break down your avocado.
5. Spoon avocado topping over the salmon.
6. Enjoy!

Video

Notes

This salmon dish is rich in protein and heart-healthy fats, with minimal carbs.

Macro Breakdown (per serving):  
Calories: 559 | 
Protein: 36g | 
Carbohydrates: 8g (including 3g fiber, 2g natural sugars) | 
Fat: 42.9g (8g saturated) |

Sheet Pan Vegetable Bolognese

by Kristen Norton | Aug 2, 2025 | Lunch/Dinner, Recipes and Meal Ideas

Sheet Pan Vegetable Bolognese

This is a hearty, plant-powered twist on a classic. This recipe layers earthy porcini mushrooms, fresh veggies, and lentils for satisfying combo of protein and fiber. Roasted on a single pan for easy cleanup, it’s rich in flavor thanks to garlic, tomato paste, and a splash of soy sauce.

Serve it over spaghetti squash or protein pasta for a balanced, veggie-forward meal that makes leftovers easy.

Print Recipe Pin Recipe

Servings: 4

Ingredients Method Notes

Ingredients

  

• 1/4 cup porcini mushrooms dried
• 2 large carrots peeled and chopped
• 2 parsnips peeled and chopped
• 1 onion sweet, peeled and chopped
• 8 oz mushrooms washed and chopped
• 4 cloves garlic peeled and pressed
• 1 cup tomatoes canned, drained and chopped
• 4 Tbs olive oil
• 2 Tbs tomato paste
• 1/4 cup soy sauce or alternative
• 1 1/2 cups lentils canned, drained and rinsed
• 2 cups vegetable broth. low-sodium
• 1/2 cup parsley fresh, chopped

Method

 

1. Preheat oven to 400° F.
2. Cover porcini mushrooms with 1 cup of very hot water and steep for at least 15 minutes. Drain and reserve broth.
3. Prepare vegetables according to directions.
4. Pulse vegetables one at a time in your food processor until finely chopped. Add to a large mixing bowl.
5. Stir in pressed garlic and canned tomatoes.
6. Whisk together olive oil, tomato paste, soy sauce, and reserved mushroom broth. Pour over vegetables and toss to coat.
7. Spread vegetables in a parchment-lined roasting pan with sides and place in oven and roast, stirring once, for 30-40 minutes.
8. Stir in lentils and as much vegetable broth as needed to achieve the desired consistency.
9. Remove from oven and let cool before storing in a glass dish with lid. The sauce can be stored for up to 4 days in the refrigerator.
10. Serve sauce over spaghetti squash, cauliflower rice, zucchini noodles, or another base of choice.

Notes

Macro Breakdown (per serving):
 Calories: 358 |
 Protein: 12g. | 
 Carbohydrates: 48g (including 14g fiber, 15g natural sugars) | 
 Fat: 14.4g (only 2g saturated).

This meal is high in fiber and plant-based protein, making it a filling, balanced option that supports blood sugar balance and keeps you satisfied longer.

Protein goals? Serve this with 1/2 cup of Protein+ pasta by Barilla for 10 more grams of protein.

Cuban Vegetable Salad

by Kristen Norton | Jun 11, 2024 | Lunch/Dinner, Recipes and Meal Ideas

Cuban Vegetable Salad – A Bright, Healthy, and Colorful Dish

Summer means lots of parties, cookouts, and time by the water. Want to WOW your friends and your taste buds? This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad’s striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.

Cuban Vegetable Salad

This Cuban Vegetable Salad bursts with vibrant colors and flavors, reflecting the lively spirit of Cuban cuisine. The blend of black beans, cherry tomatoes, bell peppers, red onion, and celery provides a nutrient-rich base full of fiber, vitamins, and antioxidants. The addition of mango and avocado introduces a creamy sweetness and healthy fats, while the brown rice adds a wholesome, nutty texture. The salad's striking presentation and the refreshing, zesty mojo dressing make it a standout dish, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Salad

Cuisine: Cuban

Calories: 470

Ingredients Method Video Notes

Ingredients

  

Mojo Dressing ingredients

• 1/4 cup olive oil
• 1 Tbs lime juice
• 1 1/2 tsp Dijon mustard
• 1 clove garlic minced or pressed
• 1 tsp honey
• 1 tsp cumin
• 1 tsp chipotle pepper in adobo sauce chopped
• 1/2 cup cilantro chopped
• 1/2 cup parsley chopped
• salt to taste
• black pepper to taste

Salad Ingredients

• 11/2 cup black beans canned, rinsed and drained
• 2 cup cherry tomatoes halved
• 1 bell pepper red, chopped
• 1 bell pepper green, chopped
• 1/2 onion red, chopped
• 1 cup celery chopped
• 2 cloves garlic minced or pressed
• 1 mango flesh chopped
• 1 avocado cubed
• 1/2 cup corn frozen and defrosted (or fresh)
• 1 cup rice brown, pre-cooked

Method

 

Prep the following ingredients:

1. Cook brown rice according to directions.
2. Drain the black beans.
3. Slice cherry tomatoes in half and finely chop peppers, onion, and celery.
4. Mince the garlic.
5. Cube mango and avocado.
6. Mince garlic.
7. Finely chop chipotle pepper in adobo sauce.

Make the salad.

1. Add beans, tomatoes, pepper, onion, garlic, corn, and celery to a large bowl and mix.
2. Fold in mango, avocado, and brown rice.

Make the dressing.

1. In a medium size add olive oil, lime juice, Dijon mustard, garlic, honey, cumin, and chipotle pepper, then whisk until well mixed.
2. Fold in cilantro and parsley.
3. Season with salt and pepper to taste.
4. Add mojo dressing to the salad and toss well.

Video

Notes

Makes 4 servings. Nutrition facts per serving:

• Calories: 470
• Total Fat 23g
  • Saturated Fat 3.1g
  • Trans Fat 0.0g
• Cholesterol 0mg
• Sodium 378mg
• Total Carbohydrates 60g
  • Dietary Fiber 14g
• Protein 11g