4 - 6 (6 oz.) skin on or skinless salmon fillets Olive oil, for brushing salmon and grill Salt and freshly ground black pepper 4 oz. cream cheese, diced into small cubes 1/4 cup milk 3 Tbsp homemade or store-bought pesto, plus more for serving* Preheat a grill over medium-high heat to about 425 degrees. Brush both sides of salmon with olive oil (about 1 Tbsp total) and season both sides with salt and pepper. Brush grill grates with oil and grill salmon about 3 minutes per side or to desired doneness (if using skin-on salmon grill skin side up first). While salmon is grilling, heat cream cheese with milk in a saucepan set over medium heat, stirring constantly until melted, about 1 - 2 minutes. Remove from heat and stir in pesto. Serve salmon warm with creamy pesto sauce. Spoon about 1 tsp pesto *over creamy pesto sauce for added color and flavor. For a homemade pesto (which you'll have just a little excess left): in a food processor pulse to mince 1 cup (18g) slightly packed fresh basil leaves, 1 clove garlic, 2 Tbsp finely shredded parmesan, 1 Tbsp pine nuts or chopped walnuts, salt and pepper. Pour in 1/4 cup olive oil and pulse until well blended. Store in refrigerator.

This is just too cute - rigatoni pasta pie in a mug! Great for dinner whether for one or a crowd. Also makes for a quick and easy lunch or afternoon snack! When your guests see the five-star presentation of these single serving Italian baked pasta casseroles, they’ll wonder how you did it — no one will believe you made these easy, cheesy mini rigatoni pies in a coffee mug. The magic behind this elegant and eye-catching dish is actually really simple: layer rigatoni pasta stuffed with mozzarella cheese, marinara sauce, and fresh basil in a mug, bake it in the oven until the cheese is ooey-gooey and the sauce is bubbling, and then turn it upside-down onto a plate for the big reveal. This mug meal is a quickie rigatoni pie that you can make without a spingform pan. Lovers of pasta al forno, baked ziti, and lasagna are definitely going to flip for it. And all you pasta fiends out there? You’ll appreciate the built-in portion control. Ingredients 1 cup of Marinara Sauce 1/3 cup of Mozzarella Cheese, shredded 2 teaspoons fresh basil, chopped 1/4 pound rigatoni pasta, cooked and cooled 1 tablespoon Parmesan cheese, grated. Directions Preheat the oven to 400°F / 205°C. Place a spoonful of marinara sauce into the bottom of a wide-mouth, oven safe coffee mug. Sprinkle 1-2 tablespoons of shredded mozzarella on top, followed by some of the chopped basil and the remaining mozzarella cheese. Generously cover the cheese with marinara sauce. Working in a spiral motion, place the cooked rigatoni pasta, tube end facing up, in the cup on top of the marinara sauce. Fill the mug snuggly with pasta so that the pasta will hold its shape after being baked. Top the pasta with enough marinara to cover it. Sprinkle it with parmesan cheese. Bake for 20 minutes. Once the pasta is baked, place a plate on top of the mug, then flip it over to unmold the pasta onto the plate. You'll want to do this as quickly as possible after removing the mug from the oven so that the cheese does not harden and stick to the bottom of the mug. Garnish with chopped basil and serve.

Did you know you can make crispy potato chips in the MICROWAVE?! And they only take 6 minutes

This kale detox salad is the perfect meal for a cleanse, made with whole, real ingredients. Made with a mouthwatering carrot top pesto and roasted vegetables. Carrot Top Pesto Tops of 1 Bunch Carrots 1/4 Cup Extra Virgin Olive Oil 1/4 Tsp Salt 1/4 Tsp Pepper Juice from 1/2 a Lemon Roasted Veg 1 Lb Fingerling Potatoes cut into rounds 3-4 Large Purple Carrots cut into rounds 1 15 oz Can Chickpeas drained and rinsed A Generous Drizzle of Olive Oil 1 Tsp Salt 1 Tsp Pepper 1 Tsp Dried Parsley 1 Tsp Dried Basil 1/2 Tsp Garlic Powder Few Sprinkles of Dried Thyme The Rest of the Salad A Few Handfuls Lacinato Kale Sliced Thin 1 Cup Cooked Brown Rice Sliced Jalapeño if desired Sesame Seeds if desired Instructions Preheat oven to 425 degrees F. Prep vegetables - wash and dry carrots and potatoes. Cut both into rounds (disks), about 1/4 inch thick. In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated. On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they're done cooking, remove from oven and let cool. While vegetables are cooking, make pesto - combine all ingredients into a food processor and process on high until a slightly smooth pesto is formed. In a bowl, mix thinly sliced lacinato kale and pesto until kale is evenly covered. Then, add in roasted vegetables + chickpeas and brown rice. Mix well until everything is evenly combined. Serve in bowls and top with sesame seeds. Enjoy!

4 Uses for Overripe Avocado

Peanut Butter Banana Bites. Freeze banana slices. Now put peanut butter and made into sandwiches. Dipped in chocolate. Return to freeze solid.

1 1/2 lbs large (21/25) shrimp peeled and deveined* 3 Tbsp dry white wine or chicken broth 4 tsp minced garlic 2 tsp lemon zest Salt and freshly ground black pepper 6 Tbsp butter diced into small cubes 1 1/2 Tbsp fresh lemon juice 2 Tbsp chopped fresh parsley 1 lb medium thickness asparagus woody ends trimmed Preheat a grill to medium-high heat (about 400 - 425 degrees). Cut 4 sheets of 14 by 12-inch heavy duty aluminum foil then lay each piece separately on countertop. Divide shrimp among packets near center then place asparagus to one side of the shrimp (going the long direction of the foil). Pour 1/2 Tbsp white wine over each. Sprinkle over garlic (1 tsp per packet) and lemon zest then season with salt and pepper. Divide butter pieces evenly among packets layering them over the shrimp and asparagus. Wrap packets in and crimp edges together then wrap ends up (don't wrap too tight - keep a little extra space inside for heat to circulate). Grill, sealed side upward, until shrimp has cooked through, about 9 - 10 minutes. Carefully unwrap then drizzle with lemon juice (or just serve with lemon wedges for spritzing) and sprinkle with parsley.

{Summertime patio food for the entire crew! 1 Head Romaine Lettuce 1.2 lbs. Chicken Tenders 1.5 cups Cherry Tomatoes, sliced 1/4 Cup Parmesan Cheese – grated 1 Tbs. Garlic Powder 1 Tbs. Italian Seasoning Sea Salt and Pepper to taste Avocado Oil, or Olive Oil Greek Yogurt Caesar Dressing: Juice from 1 fresh lemon 2 Tbsp soy sauce, or coconut aminos 1 Tbsp raw honey 1 Tsp dijon mustard 1/2 cup Greek yogurt Instructions: Whisk all dressing ingredients together until combined and smooth. Keep refrigerated until ready to serve. Sprinkle chicken tenders with garlic powder, Italian seasoning, sea salt and pepper - rub to coat evenly. Preheat a large grill pan or outdoor grill over medium-high heat. rub grill with 2 Tbsp. oil. Grill the chicken for about 4-5 minutes on each side, or until cooked through. Prepare 8-10 large leaves of romaine lettuce. Once the chicken has cooked and cooled, add a couple of tenders to each romaine leave. Then top with a few cherry tomatoes, drizzle with 2 Tbsp of Caesar dressing and sprinkle with parmesan. Serve with lemon wedges.

Easy, healthy grilled bruschetta chicken with simple seasonings, melty mozzarella cheese, and a fresh tomato and basil topping is the perfect summer meal! ~ 4 boneless skinless chicken breasts, pounded to even thickness (1 inch or less) 2 tablespoons oil 1 teaspoon Italian seasoning (OR ¼ teaspoon each dried basil, dried oregano, and dried thyme) 1 teaspoon garlic powder ½ teaspoon salt ⅛ teaspoon black pepper 4 slices mozzarella cheese tomato basil topping 3 roma tomatoes, diced salt and pepper, to taste 2 teaspoons fresh lemon juice 2 tablespoons finely chopped fresh basil In a large bowl combine chicken, oil, Italian seasoning, garlic powder, and black pepper. Stir to combine and coat chicken evenly with the seasonings. Grill chicken over medium-high heat 6-8 minutes on each side or until cooked through. While chicken is cooking, prepare the topping. In a medium bowl combine tomatoes, salt and pepper, lemon juice, and basil and stir well. Once chicken is cooked through, top each chicken breast with a slice of mozzarella cheese and cook for about 1 minute longer until cheese is melty. Top chicken with tomato basil topping and serve immediately.

WHAT YOU’LL NEED: • 3 Avocados • 1 Lime (juice) • 1 Large Tomato • Small bunch Coriander • 1 clove Garlic • 1 Red Onion • 1 Red Chilli • Salt to taste • Onion Rings • Soy Cream • Panko Breadcrumbs • 2 small white onions • Plain flour HOW YOU MAKE IT: 1. Put the Avocado in a large mixing bowl, mash with a fork or potato smasher & squeeze in the juice of one lime 2. Finely chop the remaining Guacamole ingredients & stir into the Avocado 3. Cut white onion into 1/2-inch slices & carefully separate the layers into individual rings 4. Fill each ring with Guacamole & freeze for one hour 5. Put Flour, Soy Cream & Breadcrumbs into three separate bowls 6. Take the Onion rings out of the freezer (make sure they’re solid to the touch) 7. Roll each ring in Flour, then Soy Cream & then Breadcrumbs – a good covering is important for the desired crunchy crust 8. Fry the onion rings in hot oil until they’re crispy & golden