- 1 salmon side (~2.25 pounds)
- Heavy-duty aluminum foil (18-inches wide)
- Avocado oil cooking spray
- Oil (olive or avocado)
Greek Seasoning:
- 1/2 cup each feta cheese and chopped Roma tomatoes
- 1/4 cup chopped olives
- 1 Tablespoon each chopped fresh oregano and thyme
- Sea salt and pepper, to taste
Heat grill to medium-high (400°F). Spray-coat dull side of aluminum foil (18-inch wide sheet, cut 4” longer than the salmon side). Rinse any ice glaze from salmon under cold water; pat dry with a paper towel. Brush both sides of salmon with oil and place on foil (skin side down). Bring long sides of foil together and fold over several times to seal; roll up short ends to form a packet. Place packet, seam side down, onto grill grate, and cook 8 to 10 minutes.
Remove packet from grill, open, and add Greek seasoning. Crimp loosely to close and return to grill (seam side up). Cook an additional 8 to 10 minutes, just until fish is opaque throughout.
1 cup unsweetened almond milk or milk of your choice
3 TBSP chia seeds
5 drops organic vanilla liquid stevia
Shake in mason jar until seeds start to suspend, and place in fridge over night.
Top with berries, keto nut granola, slivered almonds or add in some pumpkin pie spice and almond butter for my fall favorite!
There are many reasons to take a daily probiotic .... IBS, overall inflammation, weakened immune system ...... but did you know if you do not eat at least 25 grams of fiber per day, the probiotic cannot "perform" its magic in the gut.
Look at fiber as the fuel/food source for the friendly bacteria in your gut.
