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Recipe of the Week:
How would you like to try a Cheesy Salmon Potato Bake? Well get of your butt and make this recipe!

Ingredients:
2 1/2 lbs red potato, quartered
1 lb center-cut raw salmon
pinch of sea salt & pepper
1 tablespoon olive oil
1/2 medium onion, chopped
2 tablespoons garlic, fresh
1 cup frozen peas
1 cup no salt added chicken broth
7oz 2% Greek yogurt
1 1/2 tablespoons The Fit Cook LAND seasoning
1 tablespoon dried chives
pinch of sea salt & pepper
3/4 cup shredded gouda

Instructions:
1) Set oven to 400F.
2) Bring a pot of water to boil. Add cut potatoes and cook until soft, about 15 minutes. Drain then set aside.
3) Season salmon with sea salt & pepper, then bake in the oven for 15 – 20 minutes, until gently cooked through. Set aside to slightly cool, then flake with a fork.
4) Set a skillet on medium heat, once hot add oil, onion and garlic. Cook for about 3 minutes, or until the onions begin to turn brown and translucent. Add a pinch of sea salt while they saute, then add the frozen peas. Stir and cook everything together until the peas are completely thawed, about 2 – 3 minutes. Set aside.
5) Mash up potatoes in a bowl using a masher or fork. Then add the broth, yogurt and seasonings. Mash and stir using a spoon or spatula. Grate in half of cheese, then fold in the salmon and peas. Stir everything together and season to taste with sea salt & pepper. Add the mixture to a baking dish OR the skillet you used to cook the peas. Sprinkle the remaining cheese on top.
6) Cover the dish with foil, then bake in the oven for 30 minutes. For the final 5 – 7 minutes, remove the foil to help it brown on top.
7) Once it has finished cooking, set it aside to slightly cool, then enjoy!

Recipe of the Week:
This week’s recipe is all about the sauce! Try out this Apricot Ginger Salmon Nugget Bowl.

Ingredients:
16oz (1lb) sugar snap peas
1 large red bell pepper, diced
Salmon
20oz center-cut salmon fillet, skinned and cut into 2-inch chunks
1 tablespoon coconut sugar
spray olive oil or avocado oil
Sauce
1/4 cup reduced sugar apricot preserves
2 teaspoons fresh ginger
3 tablespoons coconut sugar
1/3 cup low sodium soy sauce (or tamari)
1/2 cup water (or chicken broth)
1 tablespoon arrowroot
Rice
2 cups cooked jasmine rice (OR steamed cauliflower rice for a low-carb option)
1/2 cup fresh cilantro, finely chopped
1 tablespoon lime zest
juice from 1 lime
1 tablespoon sesame oil (OPTIONAL)

Instructions:
1) Mix together the ingredients for the sauce. (BEFORE adding the arrowroot, season to taste the sauce with more/less ginger, soy or water/broth. Careful to not add too much sugar if more sweetness is needed.) Add in the arrowroot and mix together. Set aside.
2) Set a nonstick skillet on HIGH heat. Once hot, spray with oil and add peas and bell pepper. Cook for 3 to 5 minutes, until sear marks appear along the edges and the peas turn a vibrant green color. Remove the skillet and set aside. Place the skillet back on the heat.
3) In a bowl, lightly toss salmon nuggets with coconut sugar and (spray) oil. Lightly spray the skillet and add the salmon. Sear and cook for 1 – 3 minutes, careful not to completely cook the salmon. Use tongs or your fingers to quickly flip the salmon while once in the skillet. Once the salmon has some deep, rich sear marks, reduce the heat of the skillet to low-medium and remove the salmon. Set aside.
4) Once the skillet has cooled down, pour in the ingredients for the sauce. Once the sauce begins to lightly simmer, stir IMMEDIATELY, continuously and quickly. If the skillet is too hot, simply take the skillet off the heat and continue stirring. Note: adding sauce to a hot skillet will result in a slimy and/or clumpy sauce.
5) Once the sauce is a nice consistency, add the salmon nuggets back to the skillet and spoon the sauce over the nuggets and allow the heat of the sauce to cook the salmon the rest of the way.
6) Garnish the salmon with green onion and sesame seeds.

Recipe of the Week:
Looking for a healthy-ish pasta dish? Give this Cauliflower Chicken Alfredo a try.

Ingredients:
Sauce
1 tablespoon olive oil
1/2 cup diced white onion
1 1/2 tablespoons minced garlic, fresh
12oz steamed cauliflower florets
1 1/2 cups unsweetened almond milk
1 cup Parmigiano-Reggiano (or grated parmesan)
pinch of sea salt & cracked pepper

1 1/2 lb chicken breast, cut into 1-inch pieces (OR portobello mushrooms)
1/2 lb asparagus, chopped into 1/2-inch pieces
12oz wheat linguine (OR your choice of pasta or veggie noodles)

Garnish
fresh parsley
shaved parmesan

Instructions:
1) Place steam-able bag of cauliflower in the microwave (or bring a pot of water to a boil and steam the cauliflower) and cook according to instructions given and set aside.
2) Prepare pasta or linguine in a pot according to the instructions given. Set aside.
3) Set a medium skillet on medium heat. Once hot, saute onions and garlic for 2 to 3 minutes in olive oil, or until the onion turns slightly brown and translucent.
4) Transfer the onions and garlic to a blender, along with the remaining ingredients of the sauce. Blend until smooth and fine. Season to taste with pepper. If you want a thinner sauce, simply add tablespoons of almond milk or water.
5) Set the nonstick skillet back on high heat, once hot, spray with oil, then add chicken and asparagus pieces. Allow the chicken and asparagus to rest in the skillet until marks form, about 2 minutes. Then reduce the heat to medium and stir together and cook the chicken through, about 4 to 6 minutes.
6) Add pasta to the skillet and toss together using tongs. Then, pour in the sauce and fold everything together. Use as much sauce as you’d like and then store the rest in an airtight container.

Recipe of the Week:
If you love jalapeno poppers then today’s recipe was made for you. Try out this Kickin’ Like Van Damme Chicken Fingers.

Ingredients:
2 large boneless, skinless chicken breasts
2 red bell peppers
12 slices of bacon
1 jalapeño, cut into 36 slices
3 tbsp. Massie Mayo
Cilantro, to garnish
Olive oil, as needed
Kosher salt, to taste
Black pepper, to taste
5 parsnips, peeled and chopped into uniform 2-in. chunks

Instructions:
1) Cut the bell peppers and chicken breasts into 12 fingersized slices.
2) Season the chicken with kosher salt and pepper on both
sides, and place one piece of chicken inside each piece of
bell pepper.
3) Place 3 slices of jalapeño on each piece of chicken.
4) Wrap each bell-pepper slice with a piece of bacon and
perform the “double tuck” technique, where both ends of
the bacon are tucked to ensure it doesn’t unravel when
cooking.
5) Heat a 14-in. skillet over medium-high heat and add a
teaspoon of olive oil. When the pan is hot, add the chicken
fingers, seam-side down.
6) Cook, turning regularly, until the chicken fingers are
caramelized on all sides and reach an internal temperature
of 165 F. Cut the heat and remove the fingers from the
pan.
7) Make a bed of parsnip puree (see below) on a plate, top
with 2-3 chicken fingers, drizzle with Massie Mayo and
garnish with cilantro. (For added flavor, fold some chipotle
puree into your Massie Mayo.)

Recipe of the Week:
If you’re looking for a new go-to breakfast look no further. Try this Massie Breakfast out and thank us later.

Ingredients:
6 slices of bacon
3 eggs
1 c. of strawberries
1 c. of raspberries
¾ c. of blackberries
1 c. of grapes, any variety
½ of an avocado
Kosher salt and black pepper, to taste

Instructions:
1) Heat a large sauté pan over medium-high heat and add bacon. Cook ¾ of the way, flip bacon and cook until crispy. Remove from pan and place on a paper towel to absorb some of the fat.
2) Turn the heat to medium and crack the eggs into the bacon fat. Season eggs with salt and pepper.
3) Cook the eggs until the whites are set and bubbly and the yolks are cooked halfway through from the underside. This is called “under-easy.”
4) Using a slotted spatula, remove eggs from the pan and set them on a paper towel to absorb some of the fat.
5) Arrange eggs, bacon, fruit and avocado into a masterpiece and dig in!

Recipe of the Week:
We can’t wait for you guys to try the recipe! Give this Mexican-Inspired Fried Rice a try!

Ingredients:
2 eggs
2 tablespoons avocado oil
2 small soft corn tortillas, chopped into 1/4 – 1/2-inch pieces
1 tablespoon fresh garlic, minced
1/2 medium onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
Protein
1 1/2 lb chicken breasts, cut into 1-inch pieces (OR lean beef, shrimp or tofu)
1 1/2 tablespoons The Fit Cook Green chile lime (OR 1 tablespoon chili powder)
pinch of sea salt & pepper
2/3 cup frozen (fire roasted) corn
1/4 cup red enchilada sauce
2 1/2 cups COOKED AND COOLED jasmine rice (or brown rice)
Garnish
fresh chopped cilantro

Instructions:
1) Season chicken breast with the seasonings and set aside.
2) Set a nonstick wok on medium heat. Once hot, spray with avocado oil then add the eggs. Quickly scramble and chop them up, then remove from the skillet, about 2 minutes.
3) Increase heat to HIGH. Once hot, add the oil and then the chopped tortilla chips. Cook for about 1 – 2 minutes until the pieces become crispy. Remove the pieces from the skillet and reduce the heat to medium.
4) Once the skillet has cooled down to medium heat, add garlic, onion and bell pepper. Saute for 3 – 5 minutes until the edges of the onion have browned and the onions turn translucent. Increase heat back to high.
Add the diced chicken and cook. Continually stir and cook the chicken through, about 5 minutes.
5) Add the frozen corn and continue to stir and fold everything together.
6) Add the enchilada sauce and continuing stirring. Cook and stir until the majority of the sauce has coated the ingredients and the excess has “evaporated.”
7) Add the rice (and fresh cilantro) and quickly fold everything together, about 2 minutes, then remove from the heat.
Garnish and top with fried chips, and enjoy!

Recipe of the Week:
This week we wanted to show you a unique way to use sweet potatoes as a side dish. We hope you enjoy Hasselback Sweet Potatoes!

Ingredients:
4 medium sweet potatoes
1 tablespoon unsalted butter, melted
1 teaspoon olive oil
1 teaspoon finely chopped fresh thyme leaves
1 garlic clove, finely grated on a microplane
Kosher salt and freshly ground black pepper
1/3 cup nonfat Greek-style yogurt
1 scallion, white and green parts chopped

Instructions:
1) Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
2) Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
3) Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the potatoes all over with the mixture, getting in between the slices.
4) Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour. Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
5) Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper. Serve the sauce with the potatoes.

Recipe of the Week:
Here is a fresh new take on a burger recipe. Try out this Jalapeno Cheddar Salmon Burger!

Ingredients:
20oz raw, center-cut, skinless salmon filets, reserve 5oz of salmon filet to chop up
1 cup (gluten-free) panko crumbs or breadcrumbs
1 tablespoon smoked paprika
1 teaspoon garlic powder
pinches of sea salt & pepper
2/3 cup chopped green onion
1 jalapeño (or more), chopped with or without seeds depending on degree of spice preferred
1 cup diced reduced fat cheddar (or shredded cheddar)

Instructions:
1) Add 75% of the salmon filets to a high powered blender or food processor. Blend until well minced and sticky and add to a bowl. With the remaining 25% of salmon filet, diced up with a knife and add to the bowl.
2) Add remaining ingredients to the bowl and mix together.
3) Evenly divide the mince to create a burgers. Once the burgers have been made, place them in the fridge for at least 20 minutes to become more firm.
4) Set oven to 420F.
5) Set a large nonstick skillet on medium-high heat. Once hot, lightly spray with oil, then add the salmon burgers. Sear on each side for 2 -3 minutes, or until the edges of the salmon burger turn brown and crispy.
6) Transfer the patties to a baking tray lined with parchment OR add the entire skillet to the oven. Bake for 6 – 10 minutes (depending on the thickness of the burgers).
7) Enjoy the burgers while they are still hot with buns and lettuce and tomato, OR bun-less with avocado!