Singing Bird Holistic Health Coaching

Honey Lime Salmon Tacos with Avocado Cream

I had a request a few days ago for some recipes incorporating honey. I have been brainstorming some fun ways to use the sweet stuff in more meals and I created the following salmon taco recipe. There will be more honey recipes forthcoming, but these were just so freakin’ tasty I thought they deserved their own post! I made them yesterday with some homemade margaritas, and oh baby, did it hit the spot. I will also post the margarita recipe soon…but think good tequila, minimal sugar or processed ingredients, and lots of freshness!

This recipe is enough for two, although you will probably have leftover avocado cream.


For the salmon you will need:

3/4 lb salmon, preferably center cut, skin removed and cut into individual portions

2 Tbs fresh lime juice

1 Tbs honey

1 Tbs diced cilantro

2 garlic cloves, minced

1/4 tsp sea salt

1/8 tsp black pepper

For the avocado cream, you will need:

1 ripe avocado, pitted and skin removed

1 jalapeno, halved and stalk removed

1/2 cup kefir (I use my homemade stuff..which was kind of the inspiration for this cream, but you can easily use the store bought variety or even plain yogurt should work)

2 cloves garlic, minced

1/3 cup cilantro

1/4 cup yellow onion, diced

Juice of 1/2 lime

Salt and Pepper to taste


Begin by making your salmon marinade. Whisk together lime juice, honey, cilantro, garlic, salt and pepper. Pour over your salmon and allow to marinate in the fridge for 30 minutes. Ideally, I would have your fish person skin and cut the fish for you. I forgot that step, and ended up having to remove the skin as well. Good practice, but I definitely butchered it a little bit…pun intended.

While salmon is marinating, heat up your broiler. Cover a cookie sheet with foil, place your salmon on the cookie sheet. Broil roughly 6″ from the heat source for 10 minutes or until salmon is done. My broiler has two heat settings, but some don’t. For those who do, I usually start on the low setting for 8 minutes, then check it and finish at the high setting for a minute or two. This makes the top nice and browned.

For the avocado cream, simply place all of your ingredients into a food processor (or blender) and blend till it is nice and creamy. If you like a little extra spice, leave the jalapeno seeds in. If not, definitely take them out. I have also found that the spice level of jalapenos varies greatly, so taste a little bit before you put it in. Or start with half the jalapeno and then taste the cream. You can always add the other half, but once it’s in there you can’t take it out again!!

Voila! There you have delicious tacos and avocado cream! I would serve with warm corn tortillas, some type of green (cabbage would be standard for a fish taco, but I opted for sautéed kale because that is what I had on hand) and salsa. I hope you enjoy these as much as my husband and I did!!

Seared Scallops with Spinach Lemon Pesto

Scallops are one of my go-to items if I ever feel like having a bit of a fancier dinner. I don’t know what it is, but they have a certain air of sophistication about them. In this version, seared scallops are paired with a spinach lemon pesto (inspired by a recipe from the Gluten-Free Girl Every Day Cookbook) and roasted asparagus. I also made some sauteed radishes with mint because we received some in our box this week and I never know what to do with them. I made this recipe and it turned out freakin’ delicious!


3/4 lb sea scallops (about 10-12 scallops for 2 people)

5 Tbsp of olive oil, divided

1 Tbsp butter

1 bunch of asparagus

1 cup baby spinach

1/4 cup pine nuts

1 garlic clove, peeled

Zest of 1/2 a lemon

Juice of 1 lemon

Salt and Pepper


For the pesto: Combine the spinach, pine nuts, garlic, lemon zest and the juice of 1/2 of the lemon in a food processor. Process until crumbly. Add 3 Tbsp of olive oil, 1 Tbsp at a time, until the pesto is almost creamy.

For the Roasted Asparagus: Pre-heat your oven to 425 degrees F. Wash your asparagus and trim off the hard/brittle part of the stalk. Lay your asparagus on a cookie sheet covered with foil. Drizzle with 1 Tbsp of olive oil, juice of 1/2 lemon, and salt and pepper. Roast in the oven for 10 minutes.

For the scallops: Seared scallops are really easy and fast to make. There are only two rules to follow: make sure your pan is hot and don’t overcook them! Start by rinsing your scallops in cold water and patting dry on a paper towel. Season with salt and pepper. Heat 1 Tbsp of olive oil and 1 Tbsp of butter in a heavy pan (I use my cast iron skillet) over high heat. Wait until the fat has started smoking a little bit…that’s how you know it’s ready. Pop your scallops on and cook for a mere 1 1/2 minutes per side. Then remove them from heat immediately.


Mexican Hot Chocolate Overnight Oats

The following recipe was inspired by this one over at, and when I saw it, I knew that I immediately had to make it. I am also dying to try out this Cinnamon Roll Overnight Oats recipe.


1/2 cup of gluten free rolled oats

3/4 cup of almond milk

2 tsp cacao powder

1 tsp chia seeds

1 Tbsp crunchy almond butter

1 date roughly chopped

1/4 tsp cinnamon

1/4 tsp vanilla extract

Dash of cayenne pepper


In a mason jar, mix your cacao powder with your almond milk until blended. Add all the other ingredients and stir until they are completely mixed. Pop that jar in the fridge overnight and when you wake up you will have overnight oatmeal ready to go!

If you like chocolate in your breakfast, then by all means, you can eat this for breakfast. It is also a great dessert or sweet-esque afternoon snack.

Arugula Salad with Mint and Asparagus

I originally got the idea for this salad from my brother. He was talking about a delicious side salad that he had made using a lot of mint. The light bulb went off! I love adding herbs to my salads because I think it adds such a nice little flavor kick, but I hadn’t tried mint before. This salad is light and refreshing, perfect for warmer weather or if you have been eating lots of heavy meals and need to freshen it up a bit. The recipe below makes two main course servings or four side salad servings. I think this would be amazing to serve with pretty much any grilled protein…chicken, salmon, steak, yum. Or it is a great light meal on its own too!


2 cups cooked quinoa

2 cups arugula

1/2 pound of asparagus, trimmed and cut into 1-inch pieces

5 oz cherry tomatoes, halved (about 2 handfuls)

2 hard-boiled eggs, roughly chopped

A few red onion slivers to taste

2 Tbsp mint, chopped

For the dressing:

1/2 lemon, juiced

2 Tbsp olive oil

Sea salt and fresh cracked pepper to taste


To cook quinoa, rinse 1 cup in cold water and drain. Add the quinoa and 2 cups of water to a pot and bring to a boil. Reduce heat to simmer, cover and cook for 15 minutes or until all liquid is absorbed. Let cooked quinoa cool a bit, at least 15 minutes.

Add your eggs to another pot of water, bring to a rolling boil and cook for roughly 9 minutes. Afterwards, drain and let the eggs cool in a bath of cold water. When they have cooled, peel and chop.

Meanwhile, in steamer, steam your asparagus for 3-4 minutes till crisp tender.

Add quinoa, arugula, asparagus, tomatoes, red onion, eggs, and mint to a bowl.

Squeeze the juice of 1/2 lemon over the salad. The squeezer gets a lot more juice out, so if you are squeezing by hand you may want to use the entire lemon. Drizzle over the 2 Tbsp of olive oil, and season with salt and pepper. Toss all the ingredients and you are good to go!

Roasted Vegetables


2 organic zucchinis, cut into bite-sized pieces

1 organic red pepper, cut into chunks

1 red onion, diced

1 head of broccoli or cauliflower, florets only

1 lb brussels sprouts, halved

10 oz cherry tomoatoes (one package), cut in half

Olive Oil

Salt and Pepper


Pre-heat oven to 400. Arrange all your veggies in a single layer on a cooking sheet. Depending on how many veggies you are using, you may have to use two sheets. Season with salt and pepper, and drizzle on olive oil. Typically, I don’t measure my olive oil, but for a full sheet I would say use roughly 2 Tbsp. I then toss the veggies with my hands to ensure they have all been seasoned and oiled up!

Pop them in the oven for 30 minutes, stirring once so that they brown evenly.


Fall Quinoa with Italian Sausage, Fennel and Cranberries


1 cup quinoa

2 cups vegetable broth

1/2 red onion, diced

3/4 cup fresh cranberries, diced

1 bag of Brussels Sprouts (not sure how much it weighed, but came out to about 30 total), halved

2 garlic cloves

Olive oil

2 sweet Italian sausages

1 fennel bulb, cut into thin strips

1/2 pecans, chopped

Salt and pepper


Preheat the oven to 375 degrees.

Place your brussels sprouts on a baking sheet. Drizzle about 1 Tbsp of olive oil over the brussels sprouts, season with salt and pepper, and 1 clove of pressed garlic. Toss to coat and pop in the oven. Set your timer for 30 minutes. After 15 minutes, toss them to make sure they are getting equally browned on both sides and not burned.

Combine the red onion and cranberries in another baking dish. Drizzle with a little olive oil, salt and pepper, and the other pressed garlic clove. Toss to coat. Add to the oven and roast for 15 minutes. (I did this after I stirred the brussels sprouts halfway through their baking cycle.)

Meanwhile, rinse the quinoa in cold water and drain. Bring the quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed.

While everything else is cooking, heat 1 Tbsp of olive oil in a stainless steel pan over medium heat. Add the fennel bulb strips and saute for 5 minutes or so. Take the sweet Italian sausage out of its casing and add to the pan with the fennel, breaking up the pork with a spatula (it will have the consistency of ground meat). Continue cooking both the fennel and the sausage till the sausage is cooked through.

Heat another pan over medium heat, and add your chopped pecans. Heat, stirring frequently until the pecans are toasted.

If you time it right, everything should be done cooking around the same time. Add all the ingredients into a large bowl with a tablespoon or so of olive oil and toss together. Season with salt and black pepper to taste. You can also add freshly chopped herbs (which I was originally going to do…but forgot). I think a little rosemary or sage would taste delicious added to this recipe!

Blueberry Chai Smoothie


2 cups packed organic spinach

1 banana

1/2 cup frozen wild blueberries

4 dates (pitted)

10-12 raw almonds

1/2 Tbsp chia seeds

3/4 cup unsweetened vanilla almond milk

1/3 cup water

1/2 tsp cinnamon

pinch of cardamom

pinch of clove

pinch of nutmeg


Add all ingredients to a high-quality blender and blend until smooth. If you don’t have all the spices, don’t worry. You can just add the cinnamon and it will still be equally tasty. I use the NutriBullet for all my smoothies. It’s great. Never leaves any clumps behind, a snap to clean up, and a lot less expensive than the Vitamix (which I still have my eye on, mind you…)

Voila, a delicious smoothie that blends the flavors of the season with unseasonably warm weather! Don’t be alarmed, because of the spinach and blueberries, your smoothie will have a lovely blue/green color to it 🙂


10 Minute Garlic, Kale and Goat Cheese Scramble


This scramble is a great way to start your day. It’s one of my personal breakfast staples. It’s easy and fast to make, gives me enough protein so I don’t get hungry midway through the morning, and incorporates one of my favorite greens…kale!

Total Prep Time – 5 Minutes

Total Cook Time – 5 Minutes


2 eggs (preferably pasture-raised)

3-4 leaves of curly green kale

2 Tbsp olive oil

1 Tbsp water

1-2 garlic cloves

8-10 cherry tomatoes, halved

1 oz herbed goat cheese

Salt and Pepper


Start by washing your kale and tearing the leaves into bite-sized pieces, not including any of the stem. Heat 1 Tbsp of olive oil in a stainless steel pan over medium heat. Press 1-2 cloves garlic (depending on how much you like garlic) into the pan and saute over medium heat for about 30 seconds. Add your kale and toss, making sure that you get olive oil on all the leaves. Reduce heat to medium low. Add the halved cherry tomatoes and 1 Tbsp of water, cover the pan and cook for 5 minutes stirring occasionally.

While the kale is cooking, whisk your eggs (you can add a splash of milk if you like, but I find that it’s not necessary). As I mention above, pasture-raised eggs are the BEST and I highly recommend splurging on them. Heat the other tablespoon of olive oil in a non-stick pan on medium heat. Add your eggs, stirring frequently until they are the texture you like your scrambled eggs to be. When the eggs are almost finished cooking, stir in your herbed goat cheese. Finally, add the garlic kale and tomato mixture into your cheesy eggs…and voila! Delicious, filling, and healthy meal! Season with salt and pepper as desired. Enjoy!