Kale Taco Salad


Ingredients (3 servings):

  • 4 cups chopped kale
  • 1 lb ground turkey– Jennie-O has an already seasoned taco style or you can make your own taco seasoning
  • 1/2 white onion, diced
  • 1/4 cup black beans, cooked and drained
  • 1 tsp garlic
  • 1/2 cup diced tomatoes
  • 1/2 avocado, sliced
  • 6 tbsp. rice vinegar (2 per salad)

Cook the ground turkey with garlic and onions together in a large pan until browned and fully cooked. Layer the kale for each salad with turkey, beans, tomatoes, and avocado and then add the 2 tbsp. of rice vinegar to the salad for a little extra flavor. 🙂


Lemon Caper Pacific Flounder

flounder capers


  • 1.5 lb pacific flounder, or any mild white fish
  • 1/2 tbsp. coconut oil
  • 2 tbsp. coconut cream
  • 3 tbsp. capers
  • salt and pepper to taste
  • lemon pepper McCormick’s seasoning (to taste)
  • 1/2 large lemon
  • 1 tsp garlic

Season the flounder filets with salt, pepper, and lemon pepper. In a large pan, heat coconut oil over medium heat. Add the garlic and cook for about a minute. Lay the filets of flounder in the pan individually (you might not be able to fit them all in one round depending on how many filets this came out to). Cook the fish for 3 minutes on medium heat with the lid on. Flip the fish onto the other side and reduce to low-medium heat. Add the 2 tbsp. of coconut cream (drizzle all over the fish) and then sprinkle the 3 tbsp. of capers all around. You should see the combination of fat from the fish and coconut cream creating a creamy sauce. Once the fish is fully cooked (doesn’t take but another 3 minutes), you are ready to serve. Make sure to squeeze the lemon all over the fish right before serving. I had leftover spaghetti squash and black rice when I made this, but it would probably go best with broccoli or a kale salad.