Chipotle Lime Salmon

Chipotle Lime Salmon

With all of the heavier comfort food eating during the winter spring is a time for lighter and healthier fare and up next for me is this super quick, easy and tasty chipotle and lime salmon! The smokey chipotle lime flavour combo is another one of my favourites and it goes so well on melt in your mouth buttery salmon.

This salmon could not be easier, you simply mix the chipotle chilies in adobo with lime juice, garlic, cumin, salt and pepper and bake and broil or grill the salmon until just cooked. This chipotle lime salmon makes for a perfect main course with some sides and it’s also great as a filling for tacos, burritos, quesadillas, salads, etc.

This time I chose to serve it topped with cool and creamy avocado salsa to balance the spicy heat of the chipotle chilies. No matter how you serve it this chipotle lime salmon makes for an amazing light spring or summer meal!

Chipotle Lime Salmon
Chipotle Lime Salmon


  • 2 tablespoons oil
  • 1 lime, juice and zest
  • 1 chipotle chili in adobo (or to taste)
  • 2 teaspoons adobo sauce
  • 1/2 teaspoon cumin
  • 1 clove garlic, grated
  • salt and pepper to taste
  • 2 pound salmon fillet


  1. Puree the oil, lime juice and zest, chipotle chilies, adobo sauce, cumin and garlic in a blender or food
  2. processor until smooth, place the salmon on foil on a baking sheet, pat dry, season with salt and pepper,
  3. spread on the chipotle mixture and bake in a preheated 400F/200C oven (or barbecue) until just cooked, about 10-15 minutes.
  4. Option: For One-Pan: Make this a one-pan meal by roasting some vegetables like asparagus or green beans along with the salmon!

You can find complete recipes of this Chipotle Lime Salmon in



First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!
This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.

I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.



  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
  • 3 cups cooked brown or white rice


  1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
  2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover.
  3. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  4. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
  5. Once sauce is boiling, add mixture to the saucepan and stir to combine.
  6. Cook until the sauce starts to thicken then remove from heat.
  7. Place the chicken breasts in the prepared pan.
  8. Pour one cup of the sauce over top of chicken.
  9. Place chicken in oven and bake 35 minutes or until cooked through.
  10. Remove from oven and shred chicken in the dish using two forks.
  11. *Meanwhile, steam or cook the vegetables according to package directions.
  12. Add the cooked vegetables and rice to the casserole dish with the chicken.
  13. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving.
  14. Gently toss everything together in the casserole dish until combined.
  15. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving.
  16. Drizzle each serving with remaining sauce. Enjoy!

You can find complete recipes of this TERIYAKI CHICKEN CASSEROLE in



The classic BLT reconstructed and offered in new form — BLT Summer Roll recipe with Avocado – are made with only six ingredients and 30 minutes and make for the perfect appetizer, lunch or light dinner. No bread to distract you from the full flavors of the real stars in the standard sandwich. Low carb, dairy free and gluten free.

So lately I’ve been on a serious summer roll kick. It’s what I’ve been craving and making several times in the past month. It must be the lack of fall here in Costa Rica. Instead of golden and red colored leaves floating through the sky and cold breezes it’s been hot sunlight and scorching temperatures. It’s no wonder I’m not dying for my vegan quinoa black bean pumpkin soup at this time of year.

Instead I want cold no cook meals. Something light and crisp. Summer rolls are perfect for the occasion. Over the years I’ve made all sorts of summer rolls from vegan veggies summer rolls, to shrimp and cucumber summer rolls to my most recent vegan summer rolls with mango and avocado.

Now I wanted bacon though. Surprisingly whenever I travel internationally I crave BLTs. This happened the first time back in 2013 when D and I spent 9 months backpacking around Asia. One week it just hit me. I didn’t want Thai curries and noodles, I just wanted a proper well made BLT sandwich. It sounds super simple, but when you’re in Asia it can be fairly difficult to find some western favorites sometimes.

I found a spot though. A small expat owned cafe in Chiang Mai, a city in Northern Thailand. They had a simple and delicious BLT. Well toasted bread, crunchy bacon, juicy tomatoes, refreshing lettuce and a light spread of mayo. For $2 it was perfect. And the only thing I ate for a solid 2 or 3 days.

Sometimes you just have to give your body what it wants. With these BLT summer rolls you just have to cook the bacon, chop the other ingredients, wet the rice paper and roll everything up. I didn’t tuck the ends of wrappers in for a bit of a messy free form look. This also cuts out some prep time so that’s always nicely appreciated.

For this summer roll recipe you just need six ingredients – bacon, lettuce, tomatoes, avocado, mayonnaise and rice paper wrappers. Simple, to the point, and delicious. Crunchy bacon, smooth and creamy avocado and mayo, juicy tomatoes and refreshing lettuce, all wrapped up in silky soft rice paper rolls.



  • 8 slices bacon
  • 1/2 – 1 large tomato
  • 1/2 – 1 avocado
  • 4 rice paper wrappers
  • 4 large butter lettuce leaves
  • 8 teaspoons mayonnaise


  1. Cook bacon in pan until crispy. Drain on paper towels.
  2. Fill large bowl with warm water and dip rice paper rolls in water until soft.
  3. Place on plate in front of you. 
  4. Layer lettuce, tomato, avocado, 2 slices bacon and mayonnaise on the rice paper roll.
  5. Keeping the ends open tightly roll the rice paper away from you.

You can find complete recipes of this BLT SUMMER ROLL RECIPE WITH AVOCADO {GLUTEN-FREE, DAIRY-FREE} in



These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.

I wanted to experiment with avocado brownies because I saw they were apparently a thing.  Since I was going for a healthier alternative to my mothers brownie recipe, I decided to swap the all-purpose flour for coconut flour and it actually worked super well.  The chocolate frosting is magnificent too.  So full of rich chocolate flavour – you would never guess it to be nearly sinless!



  • 300 g dark chocolate (chopped or chips)
  • 2 tbsp Coconut oil
  • 2 medium hass avocados, pitted and peeled
  • 1/2 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 3 eggs, at room temperature
  • 1/2 cup cocoa powder
  • 1/2 cup less 1 Tbsp. coconut flour

For the Avocado Frosting

  • One medium sized hass avocado, pitted and peeled
  • 3 Tbsp unsweetened cocoa powder
  • 3 Tbsp maple syrup


  1. Preheat the oven to 400 degrees F.
  2. Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
  3. Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
  4. Melt the chocolate, stirring until smooth then remove from heat and set aside.
  5. Place the avocado into a food processor or blender and process/blend until smooth.
  6. Stir the avocado, honey and vanilla extract into the cooled chocolate.
  7. Next, add the eggs, one at a time, making sure each is well mixed before adding the next.
  8. Stir in the coconut flour and cocoa powder until the batter is smooth.
  9. Pour the batter into the prepared pan and spread to cover the pan and fill the corners. Smooth the top.
  10. Bake for 12-15 minutes or until the top is firm to the touch.
  11. Remove from oven and cool completely in the pan before lifting the brownie from the pan.

You can find complete recipes of this Fudgy Avocado Brownies with Avocado Frosting in


Rice Bowl with Fried Egg and Avocado

Rice Bowl with Fried Egg and Avocado

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

Rice Bowl with Fried Egg and Avocado
Rice Bowl with Fried Egg and Avocado


  • 4 scallions, thinly sliced
  • 2 cups cooked brown rice
  • 1 teaspoon red wine vinegar
  • Kosher salt, freshly ground pepper
  • 3 tablespoons olive oil
  • 4 large eggs
  • 1 avocado, chopped
  • Hot sauce (for serving)


  1. Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.
  2. Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs and cook to desired doneness, about 30 seconds for a runny yolk.

You can find complete recipes of this Rice Bowl with Fried Egg and Avocado in



These teriyaki veggie spring rolls are light and tasty and surprisingly filling. Made with simple, healthy ingredients, they are quick and easy to assemble.

I love spring rolls but I always imagined they were a lot of work and difficult to assemble. I couldn’t have been more wrong. I whipped these up in less than half an hour the other night when my daughter had a hankering for sushi and the sushi guy at the health food store near my husband’s office was disappointingly absent.

Desperate times call for desperate measures. I grabbed some ingredients I had on hand and mixed them together to see if I could make something to satisfy her craving – she’s been working hard in school and I thought she deserved a treat.

I had purchased some brown rice spring roll wrappers the last time I went shopping with the idea that I would attempt making my own. Since my daughter has to follow a gluten-free diet I try to come up with creative ways to keep her meals – especially the lunches I pack her – interesting. However, I tend to procrastinate when it comes to trying something new, so the spring roll wrappers had been sitting in the cabinet.



  • 8 brown rice spring roll wrappers
  • 1 cup baby carrots
  • 1/2 medium onion
  • 1 stalk celery
  • 4 cups baby spinach
  • 1/2 cup sliced almonds
  • 1/2 avocado pitted and peeled
  • 1/2 cucumber medium, peeled and seeded
  • 1/4 cup teriyaki sauce (try my homemade recipe)



  1. Pulse onion in a food processor fitted with an S blade until it is chopped finely.
  2. Scrape chopped onion into a large mixing bowl and repeat the chopping process separately with the carrots,
  3. celery and spinach until all are finely chopped and added to the mixing bowl.
  4. For best results, chop spinach 2 cups at a time.
  5. Add almonds and teriyaki sauce to the chopped vegetables, stir to mix well and set aside.
  6. Slice cucumber and avocado into long thin strips and set aside.

How to Assemble

  1. Fill a large bowl with warm water and set it next to a large plate.
  2. Submerge one spring roll wrapper in the warm water for about 20 seconds and then place the wrapper on the large plate.
  3. Place 2-3 tbs of the chopped vegetables in the center of the wrapper.
  4. Add 2 slices of cucumber and 1-2 slices of avocado
  5. Carefully fold front of wrapper over the veggies and then fold the sides over and
  6. roll forward to wrap the back and seal the roll.

You can find complete recipes of this TERIYAKI VEGGIE SPRING ROLLS in



Summer calls for grills, shrimp and tacos galore! Make it Mexican night with these Spicy Grilled Shrimp Tacos with all the fixins for your next summer bbq or party! No one will believe you that they’re healthy too! Guys, I’m exhausted right now. There’s also a very real possibility that I’m buzzed too. I’m not going to pretend that this isn’t the first time I’ve blogged under the influence. Hint – It’s another drunken shrimp post.

As I’m sure you all experience daily, life has a habit of getting busy. So busy that fancy meals like these Spicy Grilled Shrimp Tacos are a rare occurrence. The truth is that my life is kind of a sh*t show 90% of the time. If you follow me on Snapchat (search for TheHealthyMaven) then you are aware of how all over the place I truly am.

For as much as I love my job and most aspects of my life, running 3 businesses doesn’t afford me a whole lot of time. I’m usually running between meetings, trying to figure out how the hell to use Final Cut Pro (#youtuberproblems), standing on unsteady tables taking pictures, or snapchatting you shameless pictures of me in face masks.

I don’t eat like a queen everyday nor do I cook everything that I eat. ruth-be-told, I survive exclusively off of two types of food, eggs and avocados. I always always have both of these on hand. I also weirdly have a lot of cauliflower hanging around…not sure about that one.

Ironically, both of these two ingredients are responsible for my current state of mind. The avocados for the sleepiness, because you guys FREAKED OUT over this picture on Instagram and suddenly I found myself flipping my content calendar upside down to share them with you and eggs for the solid buzz I’ve got going on right now (I was at an event celebrating eggs today <–what is my life?).

Between my content calendar and newfound day drinking hobby, I don’t have a whole lot of time to indulge in recipes like these.



For the Spicy Grilled Shrimp:

  • 1 lb raw, organic shrimp
  • 1 tsp olive oil
  • juice, 1 lime
  • 1 garlic clove, minced
  • 1 tsp chili powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper (adjust depending on spice tolerance)
  • 1/2 tsp dried oregano
  • salt and pepper, to taste

For the Simple Slaw:

  • 2 cups of coleslaw
  • 1/2 medium red onion (about 1/2 cup), thinly sliced
  • 1 tsp olive oil
  • 1 tsp honey
  • juice, 1 lime
  • salt and pepper, to taste

For the Guacamole:

  • 1 avocado (from mexico!)
  • 1/2 medium red onion, finely chopped
  • 1 garlic clove, minced
  • 1/2 jalapeno, seeded and chopped
  • 1 lime, zest and juice
  • 1/4 tsp cumin
  • salt and pepper, to taste

For the Pico de Gallo:

  • Get the full recipe here
  • 10 organic corn tortillas (I love these ones!)


For the Spicy Grilled Shrimp

  1. Place shrimp in a bowl and top with all ingredients.
  2. Let marinate for at least 1 hour (longer is even better!).
  3. Once marinated, heat up grill or grill pan to high heat.
  4. If using a grill pan, spray with olive oil. If using a bbq grill, place a piece of tinfoil down and spray that with olive oil.
  5. Add shrimp and cook for 2 minutes on each side.
  6. Remove tails before serving.

For the Simple Slaw

  1. Place coleslaw in a medium bowl and add onion.
  2. Top with olive oil, honey, lime juice and salt and pepper.
  3. Let marinate for at least one hour.

For the Guacamole

  1. Mash up the avocado in a medium bowl.
  2. Add in chopped onion, garlic and jalapeno.
  3. Top with lime juice and zest, cumin and salt and pepper.

Assembling the Tacos

  1. Heat up each tortilla in the microwave for 15-20 seconds (or in the oven or stove top).
  2. Top with 3-4 pieces of shrimp, a scoop of pico de gallo, a scoop of guacamole and top with a small handful of simple slaw.
  3. Feel free to add hot sauce for an additional kick.
  4. Dig in!

You can find complete recipes of this SPICY GRILLED SHRIMP TACOS WITH ALL THE FIXINS! in

Apple Cranberry Spinach Salad with Pecans, Avocados and Balsamic Vinaigrette Dressing

Apple Cranberry Spinach Salad with Pecans, Avocados and Balsamic Vinaigrette Dressing

This Apple Cranberry Spinach Salad with Pecans, Avocados (and Marzetti® Simply Dressed® Balsamic Vinaigrette Dressing) is so good, you might as well double the recipe when you’re making it! The recipe is filled with so much flavor, that I’m having a hard time finding the right words to describe it but I will try. 🙂 Let’s start with the salad ingredients. They are amazing: fresh produce (spinach), combined with fresh fruit, nuts, and dried cranberries

Look how pretty the salad looks when all ingredients are mixed together. Just look at all those natural colors. I love to make salads that use the most vibrantly colored fruits and vegetablesBut what really boosts the flavor of this salad and combines all the fresh fruit and the fresh produce together so well is the amazing dressing: Marzetti Simply Dressed Balsamic Vinaigrette.

The dressing is so good that my husband, who never eats salads for lunch, ate a whole bowl of it at noon and asked for seconds! Eating a huge amount of salad for lunch is so out-of-the character for my husband that I was shocked.  It is really one of the best tasting store-bought balsamic vinaigrettes that I ever tried!

What I also love about this dressing is that it uses a minimal number of simple ingredients, such as extra virgin olive oil, balsamic vinegar, sea salt, etc. It has no MSG, no high fructose corn syrup, no artificial flavors or colors added. I see this dressing as a great way to incorporate more fresh green leafy vegetables, fresh fruit, and other produce into my family’s diet. Perfect for a fresh lifestyle!

Apple Cranberry Spinach Salad with Pecans, Avocados and Balsamic Vinaigrette Dressing
Apple Cranberry Spinach Salad with Pecans, Avocados and Balsamic Vinaigrette Dressing


  • 10 oz fresh baby spinach (about 10 cups of torn leaves)
  • 1 Granny Smith apple, sliced
  • 1 Gala apple, sliced
  • 1 or 2 avocados, sliced
  • 1 cup pecan halves
  • 2 whole fresh mandarin oranges, peeled; or 1 can of mandarin oranges, drained
  • 1/2 cup dried cranberries
  • Marzetti® Simply Dressed® Balsamic Vinaigrette Dressing


  • Chop 1/4 cup of pecan halves into smaller bites – set aside.
  • In a large bowl, combine all salad ingredients except for 1/4 cup of chopped pecan halves.
  • Drizzle the salad with the dressing and toss.
  • Sprinkle chopped pecans on top of the salad. Serve immediately.

You can find complete recipes of this Apple Cranberry Spinach Salad with Pecans, Avocados and Balsamic Vinaigrette Dressing in

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes

Avocado Toast with Eggs, Spinach, and Tomatoes-this simple and healthy toast is great for breakfast, lunch, or dinner!

I love trying new foods, flavors, and recipes, but I also love and appreciate the basics. You know, the foods you crave on a regular basis and the recipes you make over and over again. The classics, the staples, the every day good food. The food that feels like home.

A few of my standards include: oatmeal, peanut butter, banana, and honey sandwiches, cottage cheese with fruit, pasta, cereal, and Avocado Toast with Eggs, Spinach, and Tomatoes. These are my go-to’s! I never get tired of these foods and could eat them every single day…and most days I do! Sure, we love to cook and create new recipes, but you can’t beat the basics. What are your basics?

Today, I am sharing the recipe for my standard Avocado Toast with Eggs, Spinach, and Tomatoes. I eat this toast almost every single day of the week. No joke. It is the meal I turn to when I am in a hurry. It is the meal I turn to when I am lazy and tired. It is the meal I turn to when my boys are eating meat for dinner. It is the meal I turn to when I am craving simple, good food! It never gets old, it only gets better. I know I can always count on this toast to satisfy me. It never lets me down.

I top the toast with mashed avocado, sautéed spinach, scrambled egg whites, and tomato slices. I personally prefer scrambled egg whites over regular scrambled eggs, but either will work. And my tomatoes look pretty darn awesome for the winter months, huh? That is because I used Private Selection’s Campari Tomatoes on the vine. They are hydroponically grown and are perfectly ripe every time. I can always count on Smith’s for good tomatoes!

My toast is simple, but perfect. It is good morning, noon, or night…breakfast, lunch, or dinner. You can’t go wrong! Get back to the basics and make my Avocado Toast with Eggs, Spinach, and Tomatoes. It never disappoints.

Avocado Toast with Eggs, Spinach, and Tomatoes
Avocado Toast with Eggs, Spinach, and Tomatoes


  • 1/2 teaspoon minced shallot
  • 1 cup packed spinach leaves
  • 2 large egg whites or 1 large egg, lightly beaten
  • Salt and black pepper, to taste
  • 1 slice Private Selection Multigrain bread, toasted
  • 1/2 avocado, pit and skin removed
  • 2 Private Selection Campari tomatoes, sliced


  1. Spray a small skillet with non-stick cooking spray.
  2. Add the shallot and spinach and cook over medium heat until spinach is wilted.
  3. Place in a small bowl and set aside.
  4. Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste.
  5. Cook over medium heat until soft-scrambled, about 2 minutes.
  6. Mash the avocado with a fork and spread evenly on piece of toast.
  7. Top the avocado toast with spinach, scrambled eggs, and tomato slices.
  8. Season with salt and pepper, to taste. Serve immediately.

You can find complete recipes of this Avocado Toast with Eggs, Spinach, and Tomatoes in



Avocado pizza with Avocado Sauce?! Yes! Yes! And more Yes! Can you tell I’m screaming with joy?

I love, love avocados and find every way I can to incorporate more of them into my dishes. Have you tried the avocado eggrolls with the most amazing dipping sauce at Cheesecake Factory? Avocado, sun-dried tomatoes, and cilantro stuffed in a crispy won ton wrapper, served with tamarind-cashew dipping sauce. They are to die for! That’s where the inspiration for my pizza came from as I wanted to incorporate similar flavors of the eggrolls but also use a lighter approach with this dish.

Skinny and by skinny I mean puff pasty thin crust, baked with pizza pesto, which is a burst of gazillion flavors such as garlic, cashews, cilantro, cumin, turmeric just to name a few. Sweet, zesty, savory, and a little gooey. You name it. Topped with avocado, red tomatoes, and red onion.

Oh and don’t get me started on the Avocado Sauce! Blend of garlic, cilantro and avocado drizzled over the pizza. It also makes a great dipping sauce for about anything!


Pizza Toppings

  • 1 sheet of puff pastry (I used Pepperidge Farm Puff Pastry Sheets from 17.3 oz/1.1 lbs. pkg. which has two sheets but I only used one), thawed out overnight in refrigerator
  • 1½ firm-ripe avocados, cubed ½ inch
  • 2 med. tomatoes, seeded, cored and diced ½ inch
  • ½ med. red onion, thinly sliced
  • 1⅓ cups shredded Italian Five Cheese blend

Pizza Pesto

  • 3 tsp. white vinegar
  • 1 tsp. balsamic vinegar
  • ½ tsp. lemon juice
  • ½ tsp. honey
  • ⅛ tsp. turmeric
  • ¼ tsp paprika
  • ½ cup chopped cashews
  • ⅔ cup fresh cilantro, roughly chopped
  • 2 garlic cloves
  • 2 green onions, roughly chopped
  • ½ Tbsp. sugar
  • 1 tsp. black pepper
  • 1 tsp. ground cumin
  • ¼ cup olive oil

Avocado Sauce

  • ½ cup mayo
  • ½ cup sour cream
  • 2 Tbsp. milk
  • 1 green onion, roughly chopped
  • 2 garlic cloves
  • ½ cup cilantro, roughly chopped
  • 1 avocado
  • squeeze of fresh lemon juice
  • salt and pepper

Pizza Pesto

  1. Combine all ingredients in a food processor until throughly mixed.

Avocado Sauce

  1. Combine all ingredients in a food processor until throughly mixed. You may need to stop the food processor and scrape the sides to blend all ingredients well.

You can find complete recipes of this SKINNY AVOCADO PIZZA in