Roasted Salmon Rice Bowl with Beets & Brussels

  • 2 medium golden beets, peeled and cut into ½-inch wedges
  • 8 ounces Brussels sprouts, trimmed and halved
  • 3 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1 lemon
  • 1 pound wild-caught salmon fillet, cut into 4 portions
  • 2 rosemary sprigs, cut in half
  • 2 tablespoons chopped fresh herbs, such as thyme, basil or rosemary
  • 1 clove garlic, minced
  • 1 tablespoon chopped pistachios
  • Prep 40 m
  • Ready In 50 m

  1. Preheat oven to 425°F.
  2. Cook rice
  3. Meanwhile, toss beets and Brussels sprouts with 1-tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. After the rice has cooked for 10 minutes, spread the vegetables on a large rimmed baking sheet and roast until just beginning to brown and soften, about 15 minutes.
  4. Cut lemon in half crosswise. Cut half the lemon into 4 slices (reserve the other lemon half). Push the beets and Brussels sprouts to one side of the baking sheet and place salmon on the empty half. Sprinkle the salmon with ¼ teaspoon each salt and pepper and top each piece of salmon with a rosemary sprig and a lemon slice. Continue roasting until the vegetables have softened and the salmon is opaque in the center, 9 to 11 minutes more.
  5. Meanwhile, squeeze the juice from the remaining lemon half into a small bowl. Whisk in the remaining 2 tablespoons oil, herbs, garlic and the remaining ¼ teaspoon each salt and pepper.
  6. Divide the rice among 4 bowls. Discard the lemon slices and rosemary sprig. Arrange the salmon and vegetables on top of the rice. Drizzle each serving with
  7. about 1 tablespoon lemon juice mixture and sprinkle with pistachios

Energizing Pineapple Anti-Inflammatory Smoothie


  • 1 cup brewed and cooled green tea
  • 2 cups spinach or kale
  • 1 cup frozen pineapple chunks
  • ⅔ cup cucumber, peeled and cut into large chunks)
  • ½ cup frozen mango chunks
  • ½ of a medium banana, peeled
  • ½” fresh ginger – peeled and cut from stalk (about ½ tsp)
  • ¼ tsp ground turmeric
  • 3 mint leaves – rough chopped
  • 1 scoop protein powder
  • 1 Tbsp chia seeds
  • 4-5 ice cubes (or more or less to personal desired consistency)


  1. Combine all the ingredients, except the chia seeds, in a high-speed blender.
  2. Add chia seeds at the end of the blending process so they don’t stick to the blender container.
  3. If you like your smoothie thicker, add ice cubes and blend until desired consistency is met.

8-Minute Satisfying High Fiber Salad

  • 10 walnuts chopped
  • 1 onion
  • 1 garlic clove
  • ½ cup chopped cabbage
  • 1 cup  chopped leafy greens
  • 10 black olives
  • ½ lemon – juice it
  • 1tsp balsamic vinegar
  • 1 tbsp olive oil
  • 240g/1 cup white beans canned
  • 100g/ ½ cup corn canned
  • 1 small carrot
  • 1 small red pepper

* for any of the canned goods you can use freshly prepared instead of canned


  1. Rinse well corn and beans.
  2. Chop pepper, carrot, onion, cabbage, lettuce, olives and walnuts.
  3. Place everything in a large mixing bowl. Squeeze lemon, add vinegar and olive oil – the salad should be salty enough, because of the beans, corn and olives, if you need add a little salt, but don’t overdo it – a little pinch.



  • Nonstick cooking spray
  • 1 cup bran flakes cereal
  • 3⁄4 cup  milk
  • 1 egg
  • 1⁄4 cup butter or shortening
  • 1 cup flour
  • 2 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1⁄4 cup sugar


1. Preheat oven to 400 degrees F.

Coat 10 muffin cups with nonstick cooking spray.

2. Combine bran flakes and milk and let sit for 5 minutes until cereal is soft.

3. Stir in egg and margarine. Mix in flour, baking powder, salt, and sugar, stirring until combined.

4. Fill 10 muffin cups.

5. Bake for 30 minutes, until toothpick or knife inserted into center of a muffin comes out clean.