Baked Cod & Veggies with Quinoa

Spice Crusted Salmon & Beets 2 servings | 25 minutes INGREDIENTS 12 ozs Salmon Fillet 1 1/2 tbsps Extra Virgin Olive Oil (divided) 1 tsp Steak Spice Seasoning 2 Beet (medium, diced) 1/3 cup Water 2 tbsps Shallot (chopped) Sea Salt & Black Pepper (to taste) 1 1/2 tsps Red Wine Vinegar 1/4 cup Parsley (chopped, optional) METHOD Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the salmon on the baking sheet. Brush with 1/3 of the oil and season with steak spice seasoning. Bake in the oven for 15 to 20 minutes or until cooked through. Meanwhile, in a saucepan, add the beets, water, and shallots. Season with salt and pepper. Cook, covered on medium, for about 15 minutes or until tender. Reserve the juices. In a large bowl, whisk together the vinegar, parsley, and the remaining oil. Season with salt and pepper and add the beets and its juices. Mix to coat. Serve the salmon with the seasoned beets and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is approximately one cup of beets with salmon. More Flavor: Add greens to the beets. Enjoy hot or cold. Serve it With: Your favorite grains, mash potatoes and/or steamed broccoli. Nutrition Facts ​ ​ Amount per serving ​ 361 calories 18g fat 11g carbs 3g fiber 6g sugar 40g protein 87mg cholesterol 323mg sodium 2mg iron

Chicken liver Meatballs with Avocado & Grapefruit Salad 4 servings | 30 minutes  INGREDIENTS 3 tbsps Avocado Oil (divided) 1/2 Yellow Onion (medium, finely chopped) 1/4 cup Sauerkraut (drained) 6 ozs Chicken Liver (finely chopped) 1lb Lean Ground Beef 1 tsp Sea Salt (plus more for garnish) 1/4 cup Basil Leaves (chopped, plus more for garnish) 2 Avocado (medium, sliced) 2 Grapefruit (peeled, cut into sections)  METHOD Heat 1/3 of the oil in a pan over medium heat. Add the onions and sauerkraut and cook for six to eight minutes or until starting to brown. Let it cool slightly. In a large mixing bowl, add the cooked onion mixture, liver, beef, salt, and basil. Use your hands to thoroughly mix. Roll into balls a little larger than the size of a golf ball. Add the remaining oil to the pan and turn the heat to medium. Add the meatballs, pressing on each side to create mini patties. Work in batches if needed to avoid crowding. Cook for a total of five to seven minutes, or until cooked through. Divide the avocado, grapefruit, and patties onto plates. Season with basil and salt as desired. Enjoy!  NOTES Leftovers: The salad is best enjoyed fresh. Refrigerate the patties in an airtight container for up to three days. Freeze the patties for up to three months. Serving Size: One serving is approximately four mini patties, and half of each an avocado and grapefruit. More Flavor: For the best flavor and texture, rinse the liver under cold water and pat dry with paper towels. Place in a shallow dish and pour in enough milk to cover. Soak for 30 to 60 minutes maximum. Place in a colander and rinse the milk off. Pat dry. No Chicken Liver: Use beef liver instead.  Nutrition Facts ​  ​ Amount per serving ​  641 calories  50g fat  21g carbs  9g fiber  11g sugar  30g protein  227mg cholesterol  761mg sodium  7mg iron