Ingredients

SALMON

• 2 salmon fillets or 10-12 oz of Salmon
• 1/3 cup Simple Girl BBQ sauce
• 1 tsp minced garlic
• ½ tsp pepper
• Salt to taste
• 1 tbsp apple cider vinegar
• 1/2 dropper liquid stevia, clear

BOWL

• 2 cup water or low sodium broth
• Pinch of sea salt
• 1 tsp olive oil
• 2 zucchini (spiralized)
• 1 bunch cilantro
• Lemon
• ¼ c pepitas (raw pumpkin seeds)
• 2 tsp red pepper flakes
• 1 avocado
• PHASE 3: 1/2 cup cooked quinoa

Directions:

SALMON

1. Preheat oven 400F. Line a baking sheet with foil. Set aside.
2. In a small bowl, Mix BBQ sauce and remaining ingredients/spices.
3. Spread 2 tbsp on each 4-6 ounce fillet or ¼ cup on over 10-12 oz of salmon
4. Bake 10-12 minutes. Broil 1-2 minutes until BBQ sauce browns on edge of salmon.
5. Cut or break up salmon with fork.

BOWL

1. Cook quinoa (on stove or make cauliflower rice) with 2 cup broth or water and oil mixed in. Cook until fluffy. Set aside.
2. Julienne slice or spiralize your zucchini. Press extra napkin or towel on zucchini to remove excess water.

MEAL PREP (Makes about 3-4 servings: 1 veggie, 1 protein, 1 carb, 2 fats)

1. 1/3 c Quinoa cooked (Phase 3) OR CAULIFLOWER RICE FOR PHASE 2
2. 3 ounces salmon
3. 3 -4 Avocado slices
4. 1 cup zoodles
5. Add red pepper, extra BBQ sauce on top; hand full of Cilantro, squeeze of lemon, 1 tbsp. pumpkin seeds for each bowl

NOTES

Storing zucchini: Spiralize zucchini before or slice if making night before, add dash of lemon to zucchini to stay fresh. Adapted from cottercrunch.com.