SALMON:
1. Cube wild-caught Pacific salmon and thinly slice lemon
2. Spear with skewer sticks and spray with avocado oil
3. Season with cracked sea salt, black pepper, fresh chopped garlic and Trader Joe’s 21 Seasoning Salute (any all-purpose seasoning should be similar)
4. Spray or wipe down barbecue with oil to ensure skewers don’t stick
5. Barbecue on 350 F for 8 minutes, then flip and grill for another 2–4 minutes
CAULIFLOWER MASH:
1. Boil 2 heads of cauliflower for 8–9 minutes
2. Dump into a strainer to eliminate excess water
3. Add to food processor with 2 tablespoons avocado or olive oil, a sprig of fresh rosemary, a generous amount of cracked salt and garlic powder
4. Process on high for 1 minute, then check consistency, adding more oil and seasoning throughout as needed
ROASTED BRUSSELS SPROUTS & ASPARAGUS:
1. Preheat oven to 350 F
2. Chop all veggies and place on a baking pan
3. Drizzle 1 tablespoon avocado oil, add fresh garlic, sea salt, pepper and chili flakes for an added kick. Make sure all vegetables are evenly coated!
4. Roast for 13–15 minutes, check and then broil on high for 2 minutes
Be sure to follow our Kirkland Lifestyle food blogger, Kayla Orzechowski, at KaylaAOrzechowski, on Instagram and check out her latest blog at Choose-Active.com.
