Love. Live. Eat.


Tuna Salad Stuffed Red Bell Pepper

Makes 1 serving


  • 1 bell pepper
  • 1 4-6 oz. can of tuna or salmon
  • 1 green onion, thinly sliced
  • Lemon juice
  • ½ celery stalk, chopped
  • 1 tsp. chopped olives
  • 1 tbsp. light mayo, egg and soy free (Brand I like: Earth Balance Mindful Mayo made with olive oil)
  • Sea salt and pepper if desired


  1. Drain tuna. In a medium bowl, add the tuna, onion, lemon juice, celery, olives and mayo. Mix to combine. Add salt and pepper, if desired.
  2. Cover and place in the refrigerator to chill. Meanwhile, slice the red pepper in half and remove the seeds. Add the chilled salad to the red pepper halves.
  3. Serve over a bed of lettuce.




Photo by Maria Corcuera

Baked Wild Salmon

Fresh fish is an excellent choice when you’re short on time. Opt for a wild, cold water catch like salmon, for a boost of omega-3s which have become quite scarce in the Standard American Diet, SAD. Make fish for dinner 2-3 times a week and see your health improve. Remember to use the Seafood Watch as a reference for the best selections.

Makes 6 servings
Ready in 15 minutes
Adapted from Eat Clean Cookbook


  • 6 (6-8 oz.) salmon filets
  • Juice of one lemon
  • 2 tbsp low sodium tamari or soy sauce
  • 1 whole lemon, sliced into 6 thick slices
  • 1 bunch of fresh dill
  • 1 bunch of fresh scallions, washed and trimmed
  • 1 tsp roasted garlic powder


  1. Preheat oven to 350° .
  2. Lightly coat a baking dish with olive oil spray. Place salmon, skin side down in the baking dish.
  3. Drizzle with lemon juice and tamari. Top fish with lemon slices and scallions then dill and garlic powder.
  4. Cover with foil and bake for 12-15 minutes. To make sure you don’t over cook, keep a close eye on the filets towards the end.

Spiced Salmon

Here’s a quick and easy recipe for when you’re short on time.

Ready in 15 minutes
Makes 2 servings


  • 6-8 oz. fresh wild salmon
  • Juice of ½ a lemon
  • xvoo
  • 2 tbsp paprika
  • Dash of cayenne
  • Dulse or kelp granules
  • Fresh ground black pepper
  • Sea salt


  1. Turn on broiler.
  2. Rinse salmon, pat dry and set aside.
  3. Combine juice of ½ a lemon and about 1 tbsp xvoo in a bowl, whisk together. Drizzle over salmon, cover with spices then place skin down in a broiler pan.
  4. Place directly under heat for 4 minutes. Turn over for another 4 minutes. Remove and enjoy with your favorite greens!

Shrimp n’ Scallop Stir Fry

Prep time: 12 minutes
Cook Time: 12 minutes
Makes 8 servings


  • 1 tbsp coconut oil
  • 1 ½ inch piece of ginger, minced
  • 2 garlic cloves, minced
  • 4 carrots, chopped
  • ½ head Chinese cabbage
  • ½ cup low sodium vegetable broth, may need more
  • 1 lb large shrimp, peeled and de-veined
  • 1 lb large sea scallops, halved
  • 1 cup snap peas
  • 4 scallions, chopped, green and white parts
  • 1 cup red bell pepper, sliced in thin 1 inch pieces
  • Handful of fresh cilantro
  • Sea salt and pepper to taste


  1. Heat oil in large wok on medium heat. Add ginger, garlic, carrots, cabbage, and broth. Bring to a boil and let it simmer for 5-7 minutes.
  2. Add remaining ingredients, except for the cilantro, and sauté for 5 minutes.
  3. Serve warm.


Nutrition Facts:

Per serving
Calories: 230
Total Fat: 6g
Saturated Fat: 0g
Cholesterol: 175g
Sodium: 390mg
Total Carbohydrates: 14 g
Dietary Fiber: 4g
Protein: 31g