Happy Cinco de Mayo Recipes

BBQ Grilled Salmon:


8 oz. Wild Sockeye Salmon (or any non-farmed salmon), with skin

1 Bottle Organic Barbeque Sauce of Choice

Cooking Instructions:

Place the salmon in a glass baking dish or Tupperware and top with BBQ sauce.  Cover with saran wrap and refrigerate for 1-3 hours.

Heat the grill to medium (or a griddle skillet over medium heat)

Place the salmon, skin-down, on a double layer of (organic if you can) heavy-duty aluminum foil.

Grill covered for 10-15 minutes or until fish flakes easily with a fork. (If using a griddle, it takes a bit longer since it isn’t covered.)

Jalapeno Grilled Corn on the Cob


2 Organic Ears of Corn, remove the husks and any silks on them, wash them

Coconut Oil Cooking Spray

2 TB Ghee, clarified butter

½ Jalapeno, minced and seeds removed


Spray the cobs with coconut cooking oil and place them on the grill. Cook covered for 15-20 minutes, turning every 5.

Melt the butter and place the minced jalapeno in it.

Drizzle the cobs with ½-1 TB jalapeno butter each.

South of the Border Quinoa Salad


2 Bowls

1 ½ Cups Cooked Quinoa

4 TB Organic Eden’s Black Beans, drained and cleaned

4 TB APL Pineapple Guacamole

4 TB Pico de Gallo, store-bought (we love Whole Foods, or make your own!)

4 TB Jicama, diced

1 TB Scallions, sliced

2 TB Spiced Chile Vinaigrette: (makes extra, so store it in a mason jar for later!)

2 TB Extra Virgin Olive Oil, cold-pressed

4 tsp Fresh Lime Juice

1 TB Fresh Fresno (or any other red chile,) minced

2 tsp Fish Sauce

1 tsp Ginger, peeled & grated

½ tsp Pure Raw Sugar

1 Garlic Clove, mashed into a paste (use a pistol if you have one or mash it with a fork)

1 TB Cilantro, chopped

Cooking Instructions:

Mix all the salad dressing ingredients together well, refrigerate for 10 minutes to chill.

Cook the quinoa according to package directions.

Meanwhile, make the APL Pineapple Guacamole and Pico de Gallo (if not store-bought)

Place ¾ Cup quinoa into each bowl, top each with 2 TB black beans, jicama, guacamole, pico, 1 TB scallions, and 1 TB spiced-chile vinaigrette

Grilled Bell Peppers


1 Red Bell Pepper, seeded and thinly sliced

1 Yellow Bell Pepper, seeded and thinly sliced

1 Orange Bell Pepper, seeded and thinly sliced

Coconut Oil Cooking Spray

¼ Cup Chili Powder

Mexican-Styled Seasoning Mix (makes extra, so store it later for fajitas or fish tacos!)

1/8 Cup Sweet Paprika

½ TB Cumin

½ tsp Garlic Powder

½ tsp Onion Powder

½ tsp Chipotle Chili Pepper

1 tsp Dried Oregano

½ tsp Sea Salt

Cooking Instructions:

Line them on a baking sheet and spray with coconut cooking oil, then season with 1 ½ TB Mexican-Styled Seasoning Mix

Fresh Strawberries & Lime Homemade Whipped Cream


2 Cups Sliced Organic Strawberries, washed and tops removed

½ Cup Greek Yogurt, plain

1/3 Cup Heavy Whipping Cream (Organic)

2 TB Pure Raw Sugar

1 tsp Fresh Lime Juice

1 tsp Lime Zest

Cooking Instructions:

In a bowl, mix the yogurt, cream, sugar, lime juice, and lime zest at a medium speed with a hand-mixer until soft peaks form.

Place the whipped cream in a bowl for dipping.