2 6-ounce salmon fillets

4 cups romaine lettuce

1 bulb fennel, sliced

1 tablespoon coconut oil

Bolthouse Farms Yogurt Caesar Dressing

parmesan cheese (optional)


Add the romaine lettuce to a large salad bowl and set aside. Heat a skillet to medium-high. Toss the fennel slices with the melted coconut oil then add to the skillet. Sauté 10-12 minutes, flipping occasionally until the fennel is caramelized. Remove the fennel from the heat and place in the lettuce bowl. Add the salmon fillets to the skillet and sprinkle with salt, pepper and optional parmesan cheese. Cook for 3 minutes then flip and cook for another 4-5 minutes, until the salmon is cooked through the center and flakes with a fork. Toss the lettuce and fennel with the Caesar Dressing and ground pepper, then top with the salmon. Serves 2.



2 5-ounce tilapia fillets

2 cups plain cabbage slaw mix

2 cups kale, shredded

1 cup pineapple, diced

½ avocado

½ jalapeño

½ cup apple cider vinegar


Set oven to a broil. Place the tilapia on a foil-lined baking sheet lightly greased with nonstick spray. Sprinkle salt and pepper. Broil for 5 minutes on each side, until the fish flakes with a fork. While the fish cooks, prepare the avocado dressing by pulsing the avocado, jalapeño and apple cider vinegar in a food processor or blender until creamy. Toss with the slaw mix, kale and pineapple and transfer to 2 bowls. Top each bowl with a piece of fish. Serves 2 [Per serving: 280 calories, 9g fat, 21g carbs, 33g protein, 9g sugar].



4 4-ounce salmon fillets

2 tablespoons coconut oil, melted

3 tablespoons coarse ground dijon mustard

1/4 cup maple syrup


Preheat the oven to 400 degrees. In a small bowl, combine the melted coconut oil, dijon mustard, maple syrup, salt and pepper. Lay the salmon fillets on a foil-lined baking sheet. Brush with the maple-dijon marinade. Bake 12-15 minutes, or until the salmon flakes with a fork.



2 pounds tilapia fillets

12 limes, juiced

2 red pepper, diced

1/2 red onion, diced

1 bunch cilantro, chopped

sea salt


Cut the tilapia into small pieces and place in a large bowl. Add in the freshly squeezed lime juice to submerge te fish, then cover the bowl with plastic wrap. Place the bowl in the refrigerator and allow the fish to soak in the citrus for 1-2 hours. Remove from the refrigerator and toss with red pepper, red onion, cilantro and sea salt. 



1 cod fillet, cut into strips (2-3 depending on size)

1/2 cup whole wheat or gluten free flour

1 tablespoon Old Bay, divided

2 teaspoons garlic powder, divided

1/2 can stevia-sweetened ginger ale (try Zevia)

1 sweet potato

1/2 cup egg whites


Preheat the oven to 425 degrees. Microwave the sweet potato for 5-7 minutes, until just slightly tender. Carefully remove from the microwave and cut the potato into small wedges. Add the sweet potato wedges, egg whites, 1 tablespoon Old Bay, 1 teaspoon garlic powder, salt and pepper to a large Ziploc bag and shake to coat. Lay the wedges flat on a foil-lined baking sheet and bake for 40-45 minutes, or until slightly brown and crisped. While the sweet potatoes are baking, prepare the fish:  Mix flour, 1/2 tablespoon Old Bay, 1 teaspoon garlic powder, salt and pepper in a shallow dish. In a separate bowl, add the ginger ale. Dip the fish in the flour, then dunk in the ginger ale, then again in the flour, shaking off the excess. Spray both sides with nonstick cooking oil, then place on a small foil-lined baking sheet. Add to the same oven and bake for 20 minutes. Remove and serve with the sweet potato wedges. Serves 1.



1 pound jumbo lump crab meat

1/2 cup Bolthouse Farms Thousand Island Yogurt Dressing

2 tablespoons gluten free or whole wheat breadcrumbs

2 tablespoons dijon mustard

1 tablespoon lemon juice

1 tablespoon Old Bay seasoning 


Combine ingredients, salt and pepper in a mixing bowl. Shape into six patties and place on a broiler pan coated with nonstick cooking spray. Set the oven to a broil and cook for 4 minutes. Flip the crabcakes and broil for another 4 minutes, until crab cakes are lightly browned. Remove from the oven and enjoy with condiments such as lettuce, tomato, avocado, or cocktail sauce.