Sautéed Yellow and Green Zucchinis with Onions

This is a very simple recipe that’s done in under 20 minutes. It’s filling and nutritious and can be paired with steak, chicken or fish which is found here.


  • 2 yellow zucchinis, quartered
  • 2 green zucchinis, quartered
  • 1 large onion, quartered
  • 1 – 2 tbsp olive oil for cooking
  • freshly ground pink Himalayan sea salt – to taste
  • freshly ground black pepper – to taste
  • 1/2 tsp dried Italian seasoning
  • 1/4 tsp crushed red peppers
  • 1 tbsp organic Braggberry superfruit dressing and marinade (pictured below)


  1. Heat olive oil in pan over medium-high heat.
  2. Once the oil is hot, add and sauté the onions until fragrant. About 2 minutes.
  3. Add the zucchinis, salt, pepper, crushed red pepper, Italian seasoning and sauté until to preferred doneness. This will take about 7-9 minutes. The texture should still be crunchy yet tender, or if you want it soft, just cook it a little longer.
  4. Once cooked to your preferred doneness, you’re going to want to brighten up the dish. I used organic Braggberry. You may use balsamic vinegar or juice of 1/2 a lemon.
  5. Enjoy!

Roasted Carrot “Fries”

I first made this recipe when I hosted for Thanksgiving 2018, my guests were flabbergasted as they thought it was sweet potato fries. Haha. This is a nice alternative if you’re on a low-carb/low-cal diet as it is very low in calories and you can have as many “fries” you want without feeling guilty.

Here’s the link for the tutorial on how to cut the carrots into matchsticks. It’s super fast and easy.


  • 3 pounds carrots, peeled, julienned or 3 large carrots
  • 1 – 1 1/2 tbsp olive oil
  • freshly ground pink Himalayan salt to taste
  • freshly ground black pepper to taste
  • 1 tsp dried rosemary
  • PAM oil spray for baking


  1. Pre-heat oven to 450°F. Line the baking sheet with foil and spray it with PAM spray. This will prevent the carrots from sticking to the foil and the foil is for easy cleanup afterwards.
  2. Toss the carrots in oil, salt, pepper and rosemary in a boil and put them on the lined baking sheet.
  3. Roast and toss occasionally until tender and browned. About 30-40 minutes.

***If you are going to pair this with the garlic butter salmon recipe, follow the pre-heating instructions from the salmon recipe and make sure you put the carrots in first before anything else, as it will take longer with the lower baking temperature.