Filled with protein and fiber, vegetable omelets are a satisfying meal day or night (Serves 2). 

Ingredients:

• 3 eggs
• 1⁄4 teaspoon Kosher or sea salt (optional)
• Dash black pepper
• 2 teaspoons coconut oil, divided
• 1⁄4 teaspoon minced garlic
• 1 cup baby spinach
• 1⁄4 cup bell peppers (red, orange, yellow), diced 1⁄4 cup red onion, diced
• 1⁄4 cup tomato, diced
• 1 large mushroom, thinly sliced 

Directions

1. Wash any produce with our eatcleaner spray wash or washpowder. Let air dry on a paper towel.
2. In a bowl, whisk eggs with salt and pepper. Set aside.
3.  Heat 1 teaspoon coconut oil over medium-high heat in a saute or frying pan that has a lid. Add garlic, spinach, peppers, onion, tomato, and mushroom. Saute until veggies are soft, about 3−5 minutes. Remove vegetables from pan. Set aside in a bowl.
4. Heat the remaining 1 teaspoon coconut oil in the pan. Pour the eggs in the pan evenly. Add in the veggies on top of the egg...

NEW RECIPE: Pistachio-crusted wild salmon with spicy lemony tahini and caulifennel rice. Tastes like a warm day on the Mediterranean

New one-pan recipe comin’ atcha and I know you’re gonna love it. It looks fancy but it’s easy to make and cooks up in 12 minutes!

I am trying to broaden the cauliflower rice game over here, so I added a couple of bulbs of fennel for the perfect flare of flavor and just the right consistency to the cauliflower. That subtle hint of licorice is really tasty with the salmon.

1Preheat oven to 425F
2Pulse cauliflower and fennel down in the food processor and spread across lined baking sheet
3Spritz salmon fillets with @eatcleaner seafood + poultry wash; Layer salmon fillets over rice
4Squeeze a generous amount of lemon and Season with za’atar (a middle eastern spice mix).
5Top with spicy tahini (mix 4 tablespoons tahini, 2 tablespoons olive oil, half a lemon and 1/2 teaspoon harissa) and squeeze over the top.
6Finish with chopped...