Spicy Sunrise Rolls


                   Spicy Sunrise Rolls

2 Large Nori Wraps

2 Large Carrots

2 Celery Stalks

1 Sweet Red Peppers (Large)

1 Sweet Yellow Pepper (Large)

1 8 oz Package Smoked Salmon sliced

                        Teriyaki Glaze

2 tbsp. Agave

2 tbsp. Teriyaki ( Coconut)

1/2 tsp. Ginger

                         Spicy Mayo

1/8 Cup Sriracha

1/2 Cup Mayo

Thinly julienne carrots, celery and peppers.  Slice Salmon lengthwise and place inside Nori wrap brush with glaze.  Roll with sushi roller or on citing board lined with plastic wrap. Use the wrap to get a tight hold. Enjoy!

                     Makes 4 Servings

Cooling Ginger Limeade

               Cooling Ginger Limeade


1 Whole hand of Ginger (Chopped)
                       1 Cup Agave
                           7 Limes
            1 Gallon Purified Water

Simmer Ginger in 4 cups of water for 1 hour.  Drain pulp and add the rest of water and agave.  Serve over Ice!  Enjoy!

Side Note: Ginger is highly beneficial for the removal of gas.  Drink it warm for stomach cramps.

Savory Salmon Loaf w/ Salmon Gravy

For years I can remember my mom whipping up this delicious salmon loaf! I hope you will enjoy it as much as I did growing up!


4 Cans Honey Boy Canned Salmon

4 Eggs or 3/4 Cup Flax “Egg”

1/4 Cup Gluten-Free Bread Crumbs

1/4 Cup Millet or Spelt Flour

1 Onion (Chopped)

1 Green Bell Pepper (Chopped)

3 Cloves Garlic (Chopped)

2 tsp. Onion Powder

2 tsp. Garlic Powder

2 tsp. Chili Powder

2 tsp. Oregano

2 tsp. Cumin

2 tsp. Sea Salt


First drain the broth and de-bone the salmon. Set the fish to the side and mix breadcrumbs, egg and seasonings together in a large bowl. Then flake fish into bowl, add flour and combine. Bake for 45-1 hour on 350 degrees.

Makes 12 Servings

See Salmon Gravy