BBQ salmon: season with black pepper, lemon juice and dill. Wrap in tin foil and BBQ at 400F for 25 minutes.
Baked potato chips: slice potatoes up very thin. Brush each side with olive oil and season with sea salt and black pepper. Bake in oven for 10 minutes on each side at 400F, or until crispy
Cauliflower fritters: chop up and steam a whole head of cauliflower for about 15 minutes. When done, mash in a bowl. Add 1 cup oats, 1 egg, 1/4 cup egg whites, 1 tbsp Parmesan cheese, 2 garlic cloves minced, pepper, parsley flakes, 1/4 cup water. It should be kind of mushy. Leave in fridge when ready to fry. Lightly oil a pan and fried each side until browned. Careful not to burn!
Avocado salad cups: slice an avocado length wise all around. Grab and twist to open. Scoop out pit and avocado and place avocado shells to the side. Add avocado to a bowl and crush with a fork. Add lime juice, pepper, and chopped onions, lettuce, tomato and whatever veggies you like. Scoop back into avocado shells.
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