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Certified Functional Medicine Practitioner®

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Disclaimer: The information on this website is not intended to diagnose, treat, cure, or prevent any medical condition, nor is it intended to replace medical advice. Claims regarding specific nutrients have not been evaluated or approved by the Food and Drug Administration. Always consult with your physician or health care provider if you are concerned about specific medical conditions or before embarking on a new diet or exercise program.

  • Nicole Spear, MS, CNS

Salmon Taco Bowls

Makes 4 servings

  • 2 tablespoons coconut oil

  • 4 wild-caught Alaskan salmon fillets

  • ½ teaspoon sea salt

  • ½ teaspoon black pepper

  • ½ teaspoon chili powder

  • 4 cups mixed greens

  • 3 cups cauliflower “rice”

  • 1 avocado, sliced

  • 1 mango, sliced

  • 1 ½ cup black beans, cooked

  • 4 tablespoons fresh cilantro, diced

  • 4 tablespoons sesame seeds

Instructions

  1. Heat coconut oil in a large skillet on medium heat.

  2. Add salmon fillets to skillet and season with salt, pepper, and chili powder.

  3. Cover and let cook until salmon flakes with a fork.

  4. Arrange mixed greens on plates.

  5. Top with cauliflower “rice,” avocado, mango, black beans, and salmon.

  6. Sprinkle cilantro and sesame seeds on top.