Protein Packed Tuna Nicoise Salad

I have always really liked the idea of Nicoise (Pronounced Ni-Swaaz) salad.  Traditionally it consists of tomatoes, tuna, hard-boiled eggs, olives, potatoes green beans, and anchovies.  Served on a bed of lettuce with vinaigrette.

I just love the way the salad looks on a plate with such a great variety of flavours.  I omitted a few things from the traditional style and added a little twist of my own.  The result?  AMAZING and EASY!!!



There are really no rules as to how to organize your salad platter.  All you need is a large plate, a bed of spring mix or lettuce of your choice, and lots of delicious fresh toppings of your choice.


Canned White Albacore Tuna (in water) rinsed and drained

Organic black beans, rinsed and drained

Cherry tomatoes, halved

Lightly steamed green beans, trimmed

Asparagus, chopped roughly

Hard boiled eggs, halved

Red onion, thinly sliced

Sliced Avocado

Cucumber, halved lengthwise and sliced

Cilantro, chopped

Pea shoots

Spring Mix

Avocado Oil

Fresh lemon juice

Sea salt, pepper



You will want to steam your beans and hard boil your eggs ahead of time.

I use a double boiler for this purpose and do both at the same time.

Add your eggs to a pot of water and bring to a boil.

Put your double boiler on top and add your trimmed green beans.

Cover with lid and allow to cook for about 6-10 minutes.

After about 6-10 minutes remove beans and allow to cool.

Put your eggs in an ice bath or they will continue cooking.

Set aside until you are putting your salad together.

The rest is just chopping and prepping your other salad components.  I always like to prep all my ingredients before anything.  It makes things much easier and faster.


Bed of Spring Mix as a base


Arrange all your ingredients on top of the spring mix however you desire.

Drizzle with avocado oil, fresh lemon juice, sea salt and pepper.  Serve and enjoy.




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Coconut Crusted Cod

This baked coconut crusted cod is extremely simple to prepare, quick to cook, healthy, and delicious.

Pictures with steamed broccoli and quinoa.  Would be great with a salad as well!!



4 4oz pieces of wild caught cod

1/2 c full fat coconut milk

4 tbsp coconut flour

7 tbsp shredded unsweetened coconut

Sea salt, pepper (to taste)

Preheat over to 400 degrees and prepare a baking sheet lined with parchment paper.

In a shallow bowl, add the 1/2 cup coconut milk.

In another shallow bowl, combine coconut, coconut flour, sea salt and pepper.



Let each piece of fish sit for 1 minute per side in the coconut milk.


Transfer to the dry bowl, and coat the piece of fish well.  Place on parchment lined baking tray one by one once coated.



Bake for 15 minutes.  Check fish.  Bake for another 5 minutes to make sure the coconut gets a little crispy.


Serve with cooked quinoa and steamed broccoli, salad, or your choice of veggies.



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