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Crispy Mediterranean Chicken Salad with Lemon Herb Tahini Dressing

Crispy Mediterranean Chicken Salad with a fresh, zesty lemon herb tahini dressing, cherry tomatoes, avocado, arugula, and cucumber. This nutritious dinner recipe is packed with flavor and is perfect for anyone who loves a big vibrant meal as well as those on a carb-conscious, paleo, or keto diet.

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Cod Salad with Basil-Walnut Pesto (Keto, Low-FODMAP)

Cod salad with basil-walnut pesto is so easy to make and a quick and delicious dinner that can be prepared any night of the week. This healthy recipe is all-things low-carb, low-FODMAP, paleo, keto, and Whole30.

Cod Salad with Basil-Walnut Pesto, cherry tomatoes, pumpkin seeds and avocado - a low-carb, keto, paleo, whole30 dinner recipe | TheRoastedRoot.net

As we all know, I’m a major salmon lover. Just check out my extensive salmon archives

In spite of the fact that I can put my Teriyaki Salmon Bowls, Mediterranean Salmon, and Pesto Salmon in Parchment Paper on repeat over and over, I’ve made it my mission to branch out to the other fishies.

Enter: Cod.

It’s no salmon, but it’ll do 😉

What I love about cod is it absorbs flavor of marinades really well, as it has a subtle, buttery flavor. For this recipe, I whipped up an easy coconut milk-based marinade using full-fat canned coconut milk, fresh basil, ginger, and lemongrass.

The result is magnificent! If you have your own favorite marinade, you can always whip that up instead, or just drizzle the fish with some avocado oil and lemon juice and a sprinkle of sea salt and call it bueno.

Serving the cod salad  with cherry tomatoes, avocado, and roasted pumpkin seeds, along with a homemade basil-walnut pesto as the dressing takes this fishuation (<- get it? fish…situation…buhdumching…??) up another 17k notches.

So let’s do it already!

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Warm Brussel Sprout Salad with Kale, Quinoa and Bacon Vinaigrette

A warm  shredded brussel sprouts salad with kale, quinoa, crispy bacon, avocado, pear, walnuts, and a warm bacon-cider vinaigrette. This nutritious salad is inviting during the cold weather months.

I created this recipe for The California Avocado Commission. You can skip to the recipe HERE or continue reading.

Warm Brussles Sprouts Salad with Kale, Quinoa, Pears, and Bacon Vinaigrette - an incredibly nutritious salad or side dish to share with friends and family | TheRoastedRoot.com #glutenfree #healthyrecipe

How do you feel about warm salads? I’ve gotta say, I absolutely love them!

If you’re a salad fiend, you may have noticed raw vegetables can be a bit tough on your digestive system. All it takes is a quick steam or saute to soften up the fibers so that your GI tract processes them easier so that they don’t cause GI upset and the nutrients are better absorbed.

I find lightly sauteed hearty greens like kale and brussel sprouts make for a filling salad that is easy on the digestive system and so cozy and inviting during the fall and winter months. With fall rapidly approaching, I’ll be whipping up warm salads regularly for lunches and dinners.

This salad is loaded with goodies! Shredded brussels sprouts, kale, quinoa, California avocado, sliced pears, and toasted walnuts make up this nutritious texturally-pleasing dish. The whole thing is tied together with a simple bacon-cider vinaigrette for a straightforward yet comforting and nourishing meal.

Essentially, it checks all the boxes!

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Burger Bowls with Chipotle Sauce

How do you like your hamburgers? These burger bowls with chipotle sauce, mixed greens, sauerkraut, pickled beets, carrot, and avocado are a colorful, healthful, clean approach to your classic burger. Change it up with your favorite bowl add-ins!

Burger Bowls with Chipotle Sauce, sauerkraut, pickled beets, carrots, mixed greens and avocado - a nutritious approach to hamburgers! These bowls are a healthy dinner option and are easy to make any night of the week!

Burgers are a fairly frequent event in my household, although my approach isn’t quite traditional. While I’m definitely up for a gluten-free bun from time to time, I actually prefer my burger in a bowl with all sorts of other goodies, or in a lettuce wrap with a side of Crispy Sweet Potato Fries with Chipotle Dipping Sauce.

For this particular burger bowl, I used mixed greens, pickled beets and sauerkraut (both store-bought, but you can easily make your own at home!), carrots, avocado, green onion, and those sweet potato fries with a drizzle of chipotle sauce. This bowl is so packed with flair and flavor, you’ll want to put it on repeat.

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