lobster scampi

Serve this with Romaine leaves for a lettuce wrap or on a bed of Zucchini Noodles! So many tasty possibilities!  

Lobster Scampi 

1 Protein

1 serving Lobster, cooked
1/8 cup fresh Parsley, chopped
1 clove Garlic, minced

1/4 tsp. crushed red pepper (optional)
2 Tbsp Lemon Juice
2 Tbsp Water
Fresh ground Black Pepper, to taste


Saute garlic and pepper until garlic is translucent.  Add cooked lobster or shrimp, parsley and water.  Simmer for 8-10 minutes and serve.  One serving of cooked and peeled shrimp can be substituted for Lobster. 


Fill a pot 3/4 of the way full of water. Add a generous pinch of salt (roughly 1 tablespoon) — the rule of thumb is that the water should be salty like the ocean. Bring the water to boil. Add the zoodles to the pot and cook just until their green color deepens, about three minutes. Drain the zoodles.  Serve.




Need another Pomegranate recipe in your life?  How about a Winter Salsa?  Why not? Enjoy salsa all year round with our Mild Pomegranate Salsa recipe!


Mild Pomegranate Salsa

½ small Pomegranate, save Arils only 
½ medium Cucumber, diced 
¼ medium Green Pepper, diced 
1/3 cup Cilantro, finely diced 
¼ medium Red Onion, diced 
½ Lime, freshly squeezed 
¼ Jalapeño, minced

Mix all prepared ingredients together. Refrigerate or enjoy at room temperature. 

You can use this delicious salsa to spread over top of chicken, pork, beef, or use as a dressing for over top of a fresh salad.

Mild Pomegranate Salsa 

Pineapple and Shrimp Lettuce TACOS

This is such a great appetizer idea or snack! Yum yum YUM! 

Pineapple and Shrimp Lettuce Tacos


1 serving fresh peeled, deveined, cooked Shrimp 
2/3 cup chopped fresh Pineapple 
1/4 medium chopped Red Pepper, de-seeded 
1/4 medium chopped Cucumber 
Fresh Cilantro 
Ground Black Pepper 
1 cup Lettuce, leaves separated


Coarsely chop shrimp. In a bowl, stir together shrimp, pineapple, pepper, cucumber, and cilantro. Season to taste with black pepper. 

pineapple shrimp cups.jpg

Salmon croquettes are coated in almond meal and baked for a crispy treat that only tastes fried.

Mini Salmon Croquettes



 1 lb Wild-Caught Salmon, skinless
 1 1/2 cups Almond Meal, divided
 1 Egg
 1 T fresh Chives, minced
 2 Garlic cloves, minced
 1 t Lemon zest
 1/2 t Sea Salt


Preheat the oven to 400°F and line a baking sheet with parchment paper.
Lightly grease a pan with olive oil and heat over medium heat. Add salmon and cook for 5 minutes each side or until fully cooked. Shred the salmon using a fork in a mixing bowl.
Add 1 cup of the almond meal, egg, chives, garlic, lemon zest and sea salt. Form the mixture into golf ball-sized croquettes.

 Roll in the remaining 1/2 cup almond meal and place on prepared sheet. Bake for 20 minutes, and serve hot with your favorite dipping sauce.



How to Make Almond Meal

Making homemade almond meal is so easy! It requires just 1 ingredient, 1 blender, and 5 minutes. Simply add raw almonds (with skin on) to a blender and blitz until a fine, powdery flour is achieved. I like to turn the blender on the highest setting for 5-10 seconds, then stop, shake, and hit the sides to see if any clumps have formed. Then blend again until fine and powdery. You’ll know you’ve gone too far if it starts turning to almond butter or clumping up on the sides.  Not only is it simple to make, but homemade almond meal tastes fresher and is usually more cost-effective than buying it at the store.