Pear Walnut salad

Atop mixed greens of your liking toss some sliced pears and chopped walnuts. Dress with olive oil and a splash, the tiniest splash of balsamic vinegar. If you are on Paleo + Dairy add sliced cheese as well.

Easy change up for a dinner salad. Add some protein (e.g. sliced chicken breast) and this would make a wonderful lunch salad as well.

Enjoy!

Tilapia with spicy sesame dressing

This turned out to be a very decent lunch: start with a bed of mixed greens with fresh baby spinach. sprinkle some flaxseed, ground pepper, Old Bay style seasoning on it, as well as a spoonful of crushed walnuts (I just grab a few and crush them in my hand) and seeds (I used pumpkin seeds, because that's what I have). Pan grill a fillet of tilapia (again, I used flash frozen, frozen when caught fish from the supermarket). To make the dressing simply mix 1/2 tbsp of coconut milk with 1 tbsp of olive oil. Add ground pepper, basil, seafood seasoning, and either cayenne or Old Bay seasoning. Mix well with a fork and taste to make sure it's to your liking. Drizzle the dressing over the salad and the fish. The fish, if cooked properly, should crumble under your fork allowing you to get a piece of fish and salad with just about every bite!

Mesquite Wild Caught Salmon Salad, it's what's for lunch!

Looking for a quick and relatively easy lunch to keep on track? Try this: go to your supermarket and buy some flash frozen (FF), frozen at sea (FAS) fish. I got some wild caught Alaskan Salmon (I've read that the omegas make it, if flash frozen at sea). Toss it into a pan with a little bit of grapeseed or coconut oil and season to your liking, I used a mesquite seasoning here just to mix it up a bit. Cook for aboub 3-5 minutes on each side, depending on the thickness of the piece you buy and the way you like your fish. While the fish is cooking throw a handful of mixed greens into a bowl, top with your favorite oil and some seasoning (think garlic, basil, cumin, whatever you like), some seeds (I used pumpkin seeds), crushed walnuts (i use just a touch), a sprinkling of ground flaxseed and sliced cucumber. Toss the salad. When the fish is done cooking place on top of salad. Now, I made this kind of boring and colorless: you could certainly jazz this up a bit by adding sliced tomatoes, fruit of some type, etc, but I wanted to keep it simple.

Enjoy!

Heirloon Fig and Walnut Salad with Agave Vinaigrette

Throw chopped heirloom tomato, sliced fresh fig, crushed walnuts, and ground flaxseed on top of a bed of mixed greens. Make the dressing by combining 1 tbs grapeseed oil, 1 tbs olive oil, fresh ground pepper, cumin or allspice (but just a touch), basil, and a 1/2-1 teaspoon of Agave nectar. Mix well until the ingredients are combined well then add just a splash of coconut milk and continue to mix until the coconut milk and the oils blend into a very light cream vinaigrette.

Enjoy!

Lunch: MahiMahi Salad with Raisin Vinaigrette

Pan cook a fillet of mahi mahi - I season mine with a grapeseed oil rub then sprinkled with old bay style seasoning and ground pepper, sometimes a squeeze of lemon. Takes about 4 minutes per side at medium heat. Toss that fillet atop a bed of mixed greens that includes a few chopped walnuts and a sprinkling of ground flaxseeds. For the vinaigrette simply mix together grapeseed oil, ground fish seasoning, ground pepper, and a pinch of cayenne. Then add raisins, with a few chopped. Best if chilled over night, but good on the fly too. Also, if you mix the vinaigrette with a teaspoon or two of coconut milk it makes a creamy dressing, which is very nice on fish, I, however, spilled all of the last can of my coconut milk on the kitchen floor yesterday, so i went without.

Enjoy!