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Grilled Lemon Herb Salmon

7 Steps

Ingredients:

Salmon fillets, olive oil, lemon juice, garlic, fresh parsley, fresh thyme, sea salt, black pepper.

In a bowl, mix olive oil, lemon juice, minced garlic, chopped parsley, thyme, salt, and pepper.
Coat salmon fillets with the marinade and let sit for 15 minutes.
Grill on medium heat for 5 minutes per side or until cooked through.
Serve with steamed vegetables or a side salad.
Optionally, baste the salmon with remaining marinade halfway through grilling to enhance flavor and keep it moist.
Check doneness with a fork, the salmon should flake easily and appear opaque in the center.
Garnish with additional fresh parsley or lemon wedges for presentation and a fresh citrus kick.

Quinoa & Chickpea Power Bowl

6Steps

Ingredients:

Cooked quinoa, canned chickpeas (rinsed), cherry tomatoes, cucumber, red onion, olive oil, lemon juice, cumin, sea salt, black pepper.

In a bowl, combine cooked quinoa, chickpeas, chopped tomatoes, cucumber, and red onion.
Drizzle with olive oil and lemon juice, season with cumin, salt, and pepper.
Toss well and serve chilled or at room temperature.
Optional: Add a handful of chopped fresh herbs like parsley or cilantro for added freshness.
Sprinkle with crumbled feta or diced avocado for extra creaminess and flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.

Zucchini Noodles with Avocado Pesto

6 Steps

Ingredients:

Zucchini, avocado, fresh basil, garlic, lemon juice, olive oil, pine nuts, sea salt, black pepper.

Spiralize zucchini into noodles.
Blend avocado, basil, garlic, lemon juice, olive oil, and pine nuts into a creamy pesto.
Toss zucchini noodles with pesto and serve fresh.
Optionally, add cherry tomatoes or sun-dried tomatoes for a burst of color and flavor.
Top with grated Parmesan or nutritional yeast for a cheesy touch.
Chill briefly in the fridge for a refreshing, cold dish, perfect for summer.

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Testosterone Boosting Smoothies

Banana Shake

Ingredients:

1 cup almond milk, unsweetened, 1 frozen banana, 2 tablespoons cooked oats, 2 cups frozen berries(mixed), 1 cup almond yogurt, ¼ thumb ginger

Recipe:

Add the frozen ingredients to the blender and blend until smooth with the milk. Add the rest of the ingredients and blend well.

Green Power Smoothie

Ingredients:

1 ½ cup baby spinach leaves, washed, 1 granny smith apple, 1 pear, 10 green grapes, ½ cup almond yogurt, ¼ medium avocado, ½ cup almond milk

Recipe:

Add the apple and pear to the blender with the milk and blend. Add the spinach and blend again. Add the rest of the ingredients and blend until smooth.

Garlic Butter Chicken & Broccoli

7 Steps

Ingredients:

Chicken breast, broccoli, butter, garlic, sea salt, black pepper, paprika.

Heat butter in a skillet and sauté garlic.
Add chicken breast, season with salt, pepper, and paprika. Cook until golden.
Add broccoli, cover, and cook until tender.
Pour in a splash of chicken broth or water to help steam the broccoli if needed.
Stir in a handful of grated Parmesan or shredded cheese for added flavor.
Let the mixture simmer for 3 more minutes to meld flavors.
Garnish with fresh parsley or chili flakes before serving.

Cauliflower Fried Rice

8Steps

Ingredients:

Cauliflower rice, eggs, green onions, carrots, peas, coconut aminos, garlic, sesame oil

Heat sesame oil in a pan, add garlic, then cauliflower rice.
Stir in diced carrots, peas, and green onions.
Scramble eggs separately, then mix into the rice.
Add coconut aminos and stir well.
Cook for 5 more minutes, allowing flavors to blend and veggies to soften slightly.
Season with a pinch of white pepper or red chili flakes for extra kick.
Add a splash of lime juice for a fresh finish if desired.
Top with sesame seeds or chopped cilantro before serving.

Baked Cod with Garlic & Herbs

8 Steps

Ingredients:

Cod fillets, olive oil, garlic, fresh parsley, lemon juice, sea salt, black pepper

Preheat oven to 375°F (190°C).
Place cod fillets on a baking sheet, drizzle with olive oil, and sprinkle with minced garlic, parsley, salt, and pepper.
Add lemon slices on top of each fillet for added flavor and moisture.
Optional: Add cherry tomatoes and sliced zucchini around the cod for a built-in veggie side.
Bake for 20 minutes, or until the fish flakes easily with a fork.
Turn the broiler on high for the last 3 minutes to lightly crisp the top.
Drizzle with fresh lemon juice and a touch of extra virgin olive oil before serving.
Garnish with additional fresh parsley or thyme if desired.