This recipe is very simple to make, but packs a lot of flavor. You can serve the halibut over spaghetti squash, or zoodles.

Pesto Halibut

Yields: 4 servings

Ingredients

• 4 halibut filets
• 4 tbsp. pesto
• Olive oil
• 1 tomato thinly sliced
• Salt & pepper
• 1 lemon cut into wedges – for serving

1. Preheat oven to 425°
2. Rinse the halibut and sprinkle with a little salt, pepper and olive oil. 
3. Add 1 tbsp. of pesto to each filet and spread the pesto onto the filet using a frosting knife. (If you don’t have a frosting knife, a regular butter knife should work just fine)
4. Add 2-3 tomatoes slices onto each filet. Sprinkle a bit more salt and pepper, and drizzle a bit more little olive oil over the top of all the filets.
5. Bake the halibut on a foil lined baking sheet for 10 minutes.
6. Serve the halibut over spaghetti squash with a lemon wedge on the side.

I made a side salad of tomato, cucumber, bell pepper, onion, red wine vinegar, dill, salt and pepper and it paired very nicely with this meal.

Breakfast

• Freshly pressed juice - apple, pear, carrots, beet, kale, and ginger.
• Baked egg cups - eggs, mushrooms, onion, spinach, garlic and balsamic vinegar.
• 1/2 an avocado

I have been on a serious juice kick this week. I forgot how satisfying a cold fresh cup of freshly pressed juice could be.

Lunch

• Bruschetta chicken
• Blueberries and blackberries

Dinner

• Leftover lettuce wraps - ground chicken, chestnuts, green bell pepper, coconut aminos, rice vinegar. Topped with jalapenos, red bell pepper, bean sprouts, and sriracha. 

Breakfast

• 2 boiled eggs (I somehow lost the picture)
• Applesauce

Lunch

• Leftover chicken with sautéed bell peppers and onions, and avocado. Avocado always makes everything better.

Dinner

• Beef stir-fry
  

Snack: dang coconut chips

If you have never tried dang chips, I must warn you that they are extremely addicting. They are probably so addicting because it has added sugar, but regardless they are so DANG good... Hah!

I had initially titled this recipe "chorizo zucchini balls", but something about that sounded very unappealing.

This zucchini filling is to die for, it took a lot of self control to keep myself from eating it all. If I can be honest I am not a big fan on any type of stuffed vegetable; tomato’s, zucchini, bell peppers, you get the idea. But these little zucchinis are so stinking cute! We had these for dinner, but they would also be wonderful for brunch.

Chorizo Stuffed 8 Ball Zucchini

Ingredients

• 4 medium round zucchinis
• 2 chorizos- skin taken off and finely minced
• 1/2 cup sliced mushrooms
• 1 small onion thinly sliced using a mandolin
• Flesh taken out of all the zucchinis and finely minced
• 2 sprigs fresh oregano- leaves removed and minced
• 1/2 cup amys medium salsa
• Pinch of berbere spice
• Olive oil
• Salt and pepper
• 4 eggs

1. Preheat oven to 350°
2. Using a melon baller or a spoon scoop out the flesh of the zucchini
3. Drizzle olive oil along with salt and pepper over the top of the zucchini and evenly coat the zucchinis using your hands.
4. Place zucchini on a foil lined baking sheet and bake for 15 minutes
5. While the zucchini is baking, heat a medium sized sauté pan on high heat. Once pan is very hot throw in the chorizo and cook until brown. 
6. Next add the onion and mushrooms and cook until the onions have caramelized.
7. Add the zucchini flesh, oregano and the spices. Cook until the zucchini shrinks to half its size.
8. Add the salsa and salt and pepper to taste.
9. Stuff the zucchini halfway with the filling, and break the egg over the top. (Don’t make the same mistake I made of over filing it and having the egg not fit on top)
10. Place the zucchini back in the oven and bake at 425° for 25 minutes.
11. Serve zucchini with salt, pepper, and green onion sprinkled on top.

Aren’t these so adorable?

Isn’t summer just the best? The days are longer and the weather is perfect (for the most part). Not to mention the produce this time of year is delicious. This time of year always makes me consider becoming a vegetarian. But than I try it for a day and realize its too difficult.

Breakfast

• Smoothie- almond milk. Almond butter, banana, spinach.

Lunch

• Baby carrots
• 2 figs
• 1/2 red bell pepper
• 1/2 avocado
• 2 boiled eggs
• Leftover tuna salad

Snack: blueberries, strawberries and blackberries

Dinner

• Cedar plank salmon
• Roasted asparagus
• Spinach salad with avocado, strawberries, orange and red bell pepper, and sliced almonds

Snacks: 2 more figs, a piece of 80% dark chocolate, a small bowl of cherries