Ingredients:

• 4 pieces of cod fillet
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• 1/2 cup almond flour
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• 1/4 cup arrowroot powder
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• 1 tsp garlic powder
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• 1 tsp paprika
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• 1/2 tsp sea salt
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• 1/4 tsp black pepper
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• 2 eggs, beaten
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• Coconut oil for frying
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Instructions:

To make the Paleo batter, combine almond flour, arrowroot powder, garlic powder, paprika, sea salt, and black pepper in a bowl

Coat each cod fillet uniformly with the Paleo batter mixture after dipping it into the beaten eggs

In a skillet set over medium-high heat, warm the coconut oil

The battered cod fillets should be carefully inserted into the hot coconut oil and fried for three to four minutes on each side, or until golden brown and crispy

After taking the cod fillets out of the skillet, place them on a plate covered with paper towels to drain any extra oil

Serve hot with a squeeze of fresh lemon juice or your favorite Paleo-friendly dipping sauce

Ingredients:

• 1 lb ground chicken
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• 1 cup shredded carrots
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• 1/2 cup chopped water chestnuts
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• 1/4 cup chopped green onions
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• 2 tablespoons gluten-free soy sauce
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• 1 tablespoon sesame oil
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• 1 tablespoon rice vinegar
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• 1 teaspoon grated ginger
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• 1 clove garlic, minced
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• 1/4 cup chopped cilantro
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• Juice of 1 lime
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• Salt and pepper to taste
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• Lettuce leaves, for wrapping
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Instructions:

Fry ground chicken in a big pan over medium-low heat until it turns brown and is fully cooked

Shred the carrots, water chestnuts, and green onions and add them to the pan

For another two to three minutes, cook

Whisk together lime juice, salt, pepper, grated ginger, rice vinegar, soy sauce, sesame oil, and rice vinegar in a small bowl

Cover the chicken in the skillet and pour the sauce over it

Mix everything together, then cook for another two to three minutes

Take it off the heat and add the chopped cilantro

Place the chicken mix on lettuce leaves, then roll them up to make lettuce wraps

Serve right away and enjoy!

Ingredients:

• 1 lb fresh salmon fillet, skinless
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• 1/4 cup whole wheat breadcrumbs
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• 1/4 cup finely chopped red onion
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• 1/4 cup finely chopped fresh parsley
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• 1 clove garlic, minced
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• 1 egg
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• 1 tsp Dijon mustard
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• 1 tsp lemon zest
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• Salt and pepper to taste
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• 4 whole wheat burger buns
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• Lettuce leaves and tomato slices for garnish
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Instructions:

Put the salmon in a food processor after cutting it up into small pieces

Pulse the salmon until it's very small pieces that still have some shape to them

Mix the salmon meat, breadcrumbs, red onion, parsley, garlic, egg, Dijon mustard, lemon zest, salt, and pepper in a bowl

Combine well

Split the mixture in half and shape each half into a burger patty

Warm up a grill or frying pan over medium-high heat and use cooking spray or oil to lightly coat it

For four to five minutes on each side, or until they are cooked all the way through and have a nice golden crust

Grill or toast the whole wheat burger buns until they are just barely browned

Place tomato slices and lettuce leaves on the bottom bun of each burger, then add the salmon patty on top

Add the top bun on top

Have the healthy salmon burgers hot with the sides and sauces of your choice

Enjoy your tasty and healthy salmon burgers!

Ingredients:

• 2 ripe avocados
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• 1/4 cup unsweetened cocoa powder
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• 1/4 cup almond milk
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• 1/4 cup powdered erythritol or stevia
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• 1 tsp vanilla extract
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• Pinch of salt
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Instructions:

Remove the pits and peels from the avocados

Next, put them in a blender or food processor

You should put in a little salt, erythritol or stevia, vanilla extract, and cocoa powder in the blender

To make it smooth and creamy, scrape down the sides of the bowl as needed

If you think it needs more sweetness, add more erythritol or stevia

Put the mousse in bowls or glasses for serving

Put it in the fridge for at least 30 minutes before you serve it

If you want, you can add whipped cream and cocoa powder on top before serving

Ingredients:

• 2 medium butternut squash, halved and seeds removed
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• 1 tablespoon olive oil
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 1 red bell pepper, chopped
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• 1 yellow bell pepper, chopped
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• 1 cup cooked quinoa
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• 1 can 15 ounces black beans, drained and rinsed
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• 1 can 15 ounces diced tomatoes
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• 1 tablespoon chili powder
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• 1 teaspoon cumin
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• Salt and pepper, to taste
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• Fresh cilantro, for garnish
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Instructions:

Preheat the oven to 400F 200C

Place the butternut squash halves on a baking sheet, cut side up

Drizzle with olive oil and season with salt and pepper

Roast in the preheated oven for 45-50 minutes, or until the squash is tender

While the squash is roasting, heat olive oil in a large skillet over medium heat

Add the onion and garlic, and saut until softened, about 5 minutes

Add the bell peppers to the skillet and cook for another 5 minutes

Stir in the cooked quinoa, black beans, diced tomatoes, chili powder, cumin, salt, and pepper

Cook for an additional 5 minutes, or until heated through

Once the squash is done roasting, remove it from the oven and let it cool slightly

Fill each squash half with the quinoa and black bean mixture

Garnish with fresh cilantro before serving