Lightened Up Fat Tuesday 

I know It’s called Fat Tuesday for a reason; Mardi Gras celebrations are known for being over-the-top indulgent, but if that’s not your style, or your choosing a healthier lifestyle not to worry you can still enjoy all the flavors of New Orleans without all the fat 
Salmon Filet Burger if your not into Salmon use Cod!!! Its delicious with cod. 


* 1 pound wild salmon fillet, skinned and cut into 4 portions or cod

* 2 teaspoons blackening or Cajun seasoning

* 1 small avocado, pitted

* 2 tablespoons low-fat mayonnaise

* 4 crusty whole-wheat rolls, split and toasted

* 1 cup arugula

* 2 plum tomatoes, thinly sliced

* 1/2 cup thinly sliced red onion

* Oil grill rack lightly with canola oil on a rag. 

* preheat grill to high.Rub salmon on both sides with blackening (or Cajun) seasoning. Grill until cooked through, 3 to 4 minutes per side.Mash avocado and mayonnaise in a small bowl.

* To assemble sandwiches, spread some of the avocado mixture on each roll and top with salmon, arugula, tomato and onion.

 Serve with broccoli slaw
Broccoli Slaw


* 2 bags (3-ounces) Ramen Noodle Soup in Oriental (other flavors will work, too)

* 1/4 stick butter

* 1/4 cup slivered almonds or walnuts

* Two 12-ounce bags broccoli cole slaw (in the bagged salad section of the grocery store)

* 1/4 cup sunflower seeds

* Chopped green onions, for garnish

Dressing Mix:

* 3/4 cup canola oil

* 1/4 cup brown or white sugar

* 1/4 cup apple cider vinegar

* 1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Paleo Style Dirty Rice


2 tablespoons olive oil

4 cloves garlic, minced

1 cup white onion, diced

2 celery stalks, chopped

1 cup green pepper, diced

1 cup red pepper, diced

1 bunch scallions, chopped

3 cups cauliflower, riced with your food processor or box grated

1 teaspoon fresh thyme

1 bay leaf

½ teaspoon sea salt

½ teaspoon pepper

¼ teaspoon chili powder

½ teaspoon cumin

2 cups chicken stock

Heat olive oil over medium heat in a large skillet

Add garlic, onion, celery, peppers, and scallions and saute until soft

Stir in riced cauliflower, thyme, bay leaf, salt, pepper, chili, and cumin

Add chicken stock

Simmer over medium-low heat, stirring frequently for 30 minutes or until liquid is cooked down


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