salmon scramble_1
Salmon Scramble


8 oz. salmon
8 eggs
1 medium onion, chopped
2 tbsp. fresh dill, chopped
½ lime, juiced
2 tbsp. olive oil
¼ tsp. chili powder

Coat the salmon fillet with lime juice, salt, pepper, and chili powder. Bake in the oven, for about 10-15 minutes at 350F. Remove salmon from oven. Let cool for a few minutes, and then break apart into small chunks. Coat a frying pan with olive oil. Add in the onions, and sauté until the onions begin to turn translucent. Reduce heat to low. Whisk the eggs in a bowl. Add salt and pepper if desired. Pour egg mixture into pan, and let cook for a minute or two until the eggs just begin to firm. Add in the salmon and fresh dill. Scramble everything together and let cook for a few more minutes until the eggs are set. Serve and enjoy!

Quick Veggie Scramble


3 eggs
1 small tomato, chopped
½ medium onion, chopped
1 handful of spinach *Fresh dill is another great option too!
1-2 tbsp. olive oil
Salt and pepper to taste

Coat a frying pan with oil. Toss in onions and sauté for a minute. Toss in tomato and spinach. Season with salt and pepper. Quickly whisk eggs in a bowl, and pour into the pan, coating the veggies. Cook on low for a few minutes, lightly scrambling until eggs reach desired consistency. Add a bit more salt and pepper if you wish, and enjoy!

Morning Smoothie Bowl


2 medium-small, or 1 extra large banana *Can be frozen
½ of a medium zucchini, steamed then frozen
2 heaping handfuls spinach
½ cup coconut milk
1 tbsp. honey
½ of a lime, juiced
1 tbsp. chia seeds to top

Toss everything into a blender. Top with chia seeds and enjoy.

Note: If you enjoy this recipe, keep some pre-steamed zucchini and chopped bananas on hand, in the freezer. It’ll make life easier for you

Published by Abby Faires

Writer; teacher; traveler; and firm believer in: happy belly, happy mind, happy life. Sharing easy glutenfree recipes; musings on life, health, and wellness; and travels.

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