This avocado shrimp salad recipe with lettuce and tomato is THE BEST healthy salad meal. Perfect for lunch or any night of the week!


The salad

◾️1 lb. (450g) shrimp, peeled and deveined
◾️ 1 tablespoon extra-virgin olive oil
◾️ 1 teaspoon garlic powder
◾️ 1/2 teaspoon ground cumin
◾️ 1/2 teaspoon paprika
◾️ 2 cups shredded lettuce
◾️ 1 avocado, thinly sliced
◾️ 1/2 yellow onion, finely chopped
◾️ 1 small red bell pepper, diced
◾️ 1 green onion, sliced
◾️ Fresh chopped cilantro

The Old Bay dressing

◾️ 1/3 cup mayonnaise or Greek yogurt
◾️ 1 1/2 teaspoon Sriracha
◾️ 3/4 teaspoon fresh lime juice
◾️ 1 teaspoon low sodium Old Bay seasoning, plus more for serving
◾️ Kosher salt (optional)


  1. Make the dressing: Whisk together mayo, Sriracha, lime juice, Old Bay, and 1 teaspoon water. Season with salt, if desired.
  2. In a large bowl or shallow plate, seasoning shrimp with paprika, cumin, and garlic powder. Stir until well combined.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat and cook seasoned shrimp on both sides, stirring occasionally, until opaque and cooked through, about 4 minutes. Season with salt and pepper. Remove to a plate and set aside.
  4. Assemble the salad: Add lettuce, bell pepper, onion, green onion, avocado, cilantro and shrimp to a salad bowl. Drizzle with the dressing and toss to combine. Serve immediately with more of the dressing and a sprinkle of old bay seasoning, if you like. Enjoy!


◾️ This healthy shrimp avocado salad recipe can be made in under 30mn. It really doesn’t take much doing to cook up — Preparing shrimps is only 2-4 minutes, and it’s the essential parts of composing this flavorful salad. This shrimp avocado salad can be served as a light meal or lunch.


◾️ Buy shrimp already deveined, shelled and cleaned to save time. You can use shrimp with tails on or off.
◾️ Shrimp: You can use alternate methods of cooking, such as grilling.
◾️ Fresh chopped cilantro: You can substitute with basil or parsley, avoiding the stems which can have a strong taste. If using cilantro, you can include both leaves and stems because their taste is pretty mild.
◾️ Lemon Juice: This can be substituted with your favorite vinegar.
◾️ To keep avocado from turning brown, squeeze a little lemon or lime juice over cut avocado pieces.


You can vary the greens in this shrimp and avocado salad, depending on your tastes and what you have available, including:

◾️ Baby spinach leaves: They are so good!
◾️ Spicy arugula: It gives a neutral-flavored bite.
◾️ Romaine lettuce: For a more substantial crunch.


These garlic butter turkey meatballs with lemon zucchini zoodles make an easy and nourishing skillet meal that keeps carbs low and morale high for dinner!


▪️1/2 lb (220g) ground turkey meat
▪️1/2 lb (220g) ground pork meat (optional)
▪️1/2 cup shredded mozzarella (or cheddar, provolone…)
▪️4 cloves garlic, grated + 2 cloves garlic, minced
▪️1 teaspoon Italian seasoning
▪️1/2 teaspoon red crushed chili pepper flakes, optional
▪️1 crumbled bouillon cube, optional
▪️Salt and fresh cracked black pepper, to taste
▪️1 cup fresh chopped cilantro (or parsley), divided
▪️3 tablespoons butter
▪️4 medium zucchini, spiralized
▪️Juice of 1/2 lemon
▪️1 tablespoon hot sauce of your choice (i.e. Sriracha)


  1. To make the turkey meatballs: In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro and black pepper. Mix well with your hands or fork and form medium balls. Arrange the turkey meatballs on a plate and set aside.
  2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside.
  3. In the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want). Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.
  4. Push zucchini on one side of the skillet and add the turkey meatballs back to the pan and reheat for a minute or two. Serve the garlic butter turkey meatballs with lemon zucchini noodles immediately with a lemon slice on the side. Enjoy!

▪️Ground pork in this recipe allows the meatballs to be more juicy and tender. If you don’t eat pork, just double the amount of ground turkey, it’s delicious too!
▪️Zucchini tends to render some water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.
▪️Make sure to cook the meatballs on medium fire to avoid burning them while still raw in the inside.
▪️This recipe is also perfect for a meal prep lunch on the next day.


These grilled zucchini nachos are just loaded with summery fresh healthy goodness and make for an awesome Super Bowl treat!

▪️4 medium zucchini, cut into 1/4 inch discs
▪️salt and pepper to taste
▪️1 tablespoon oil
▪️1 cup black beans
▪️1 cup corn (optionally grilled)
▪️hot sauce to taste
▪️1 cup cheese, shredded
▪️1 cup tomato, diced
▪️1/4 cup green or red onions
▪️1 jalapeno, finely diced (optional)
▪️1 avocado, diced
▪️1/4 cup cilantro, chopped
▪️1 tablespoon sour cream
▪️2 tablespoons lime juice, (~1 lime)

▪️Toss the zucchini in the oil, salt and pepper and cook on the grill or in a grill pan over medium heat until just tender but still slightly crispy, about 2-3 minutes per side, before topping with cheese and cooking until it melts, about 1-2 minutes.
▪️Serve the cheesy grilled zucchini topped with the beans, corn, tomato, onions, jalapeno, avocado, cilantro, sour cream and lime juice.


A healthy, easy Mexican chicken casserole recipe your entire family will love!


1 cup uncooked quinoa
1 tablespoon olive oil
1 yellow onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
1 pound boneless skinless chicken breasts cut into bite-size pieces (about 2 large breasts)
1 tablespoon, plus 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic about 2 cloves
1 can fire-roasted diced tomatoes (15 ounces) well drained
1 can black beans (15 ounces) , rinsed and drained
1 cup plain nonfat Greek yogurt
1/2 cup freshly grated sharp cheddar cheese divided
1/2 cup freshly grated mozzarella cheese divided
Fresh cilantro for serving


Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.

Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.


This Easy Healthy Chicken and Asparagus Skillet recipe is quick, delicious and satisfying! It’s made from scratch with no processed ingredients. Ready in less than 30 minutes.


▪️5 – 6 skinless boneless chicken breasts, cut into 1-inch pieces
▪️Salt and black pepper to taste
▪️2 teaspoons garlic powder
▪️½ cup coconut aminos (or low sodium soy sauce)
▪️½ cup chicken broth
▪️1 tablespoon tapioca starch (or corn starch)
▪️1 teaspoon ginger
▪️1/2 teaspoon cayenne pepper
▪️4 tablespoons olive oil, separated
▪️6 garlic cloves, minced
▪️8 oz. mushroom, sliced
▪️1 lb. asparagus, woody stems trimmed, sliced into 1-inch pieces
▪️1 bunch scallions, white and green parts, thinly sliced
▪️1 tablespoon sesame seeds


▪️Season chicken with salt, pepper and garlic powder.
▪️Mix coconut aminos, chicken broth, tapioca starch, ginger and cayenne pepper in a small bowl until well combined and no lumps.
▪️Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken and cook about 8 -10 minutes or until chicken is no longer pink and cooked, stirring occasionally. Remove chicken from the skillet and reserve.
▪️Add the remaining 2 tablespoons of oil to the same skillet. Add garlic and sauté, stirring constantly, until fragrant, about 1 minute. Add mushrooms and asparagus and cook until slightly tender, about 5 minutes. Return the chicken to the pan and stir in the reserved coconut aminos mixture; toss to heat through. Bring to a full boil to thicken.
▪️Garnish with sliced and scallions and sesame seed, if desired.
▪️Server with mashed potatoes, white rice, quinoa, or vegetables.