Recipe Box

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Teriyaki Salmon and Bok Choy
Servings: 2
  • 1/4 cup Teriyaki sauce
  • 1 1/2 tbsp soy sauce
  • 1/2 tbsp fresh ginger grated
  • 1 clove of garlic minced
  • 1 large salmon filet or two small about the same size
  • 1 bok choy sliced lengthwise
  • green onions
  • sesame seeds optional
  1. In a small bowl mix the Teriyaki sauce, soy sauce, ginger and garlic pour all but 4 tbsp of the marinade over salmon and let it marinade for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy.

  2. Preheat the oven to 350F

  3. Take the salmon filet out of the marinade and arrange on a baking sheet together with bok choy. Brush the teriyaki marinade over bok choy and bake in the oven for 20 minutes.

  4. While the salmon and the bok choy are cooking, put the marinade in a small saucepan and bring to a boil. Set aside
  5. Take the salmon and bok choy out of the oven, remove the bok choy to a serving plate. Change the oven setting to a broil/grill and move the oven rack closer to the element, then broil the salmon for 1-2 minutes for a caramelised top, watch closely!
  6. Take the salmon out of the oven and brush additional marinade over the salmon and bok choy, sprinkle with sliced green onions and sesame seeds.

  7. Serve immediately with rice, noodles or on it's own for a low carb dinner.
Recipe Notes

Try these tempeh steaks for a vegan option. Recipe adapted from Vika Linka 



Baked Japanese Sweet Potato with Scallion Butter
Servings: 2
  • 2 Japanese sweet potatoes
  • 2 tablespoons sticks unsalted butter well softened
  • 1/2 tablespoon finely chopped scallion
  1. Preheat oven to 450°F with rack in upper third.
  2. Prick potatoes all over with a fork and put on a foil-lined baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.

  3. While potatoes bake, stir together butter and scallion until combined.

  4. Slice hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each.

Recipe Notes

Use vegan butter to make vegan. Recipe adapted from Epicurious


Mango Green Smoothie
  • 1 mango peeled, pitted, and chopped
  • 1 avocado peeled, pitted, and chopped
  • ½ cup spinach or other green
  • 1 cup almond or coconut milk
  • Juice of half a lime
  • handful of ice cubes
  1. In a blender, combine the mango, avocado, spinach, coconut or almond milk, lime juice, and ice cubes.
  2. Pulse until you get a smooth texture.
  3. Divide into two glasses and enjoy.
Recipe Notes

Recipe adapted from Paleo Leap


Garlic Parmesan Broccoli and Potatoes
Servings: 2
  • 1 1/2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 tablespoon Italian seasoning
  • 1/4 teaspoon onion powder, salt, and freshly ground black pepper
  • 2 cups broccoli florets
  • 8 oz potatoes chopped
  • 3 tablespoons freshly grated Parmesan
  • 1 tablespoon chopped fresh parsley leaves
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
  3. Cut four sheets of foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
  4. Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
  5. Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
  6. Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 12-14 minutes.*
  7. Serve immediately, sprinkled with Parmesan and parsley, if desired.
Recipe Notes

Recipe adapted from Damn Delicious


Grilled Salmon with Mango Salsa
Servings: 2
  • 2 skinless salmon fillets
  • 1 1/2 Tbsp olive oil plus more for grill
  • 1 tsp lime zest
  • 1 1/2 Tbsp fresh lime juice
  • 2 cloves garlic crushed
  • Salt and freshly ground black pepper to taste
Coconut Rice
  • 3/4 cup coconut water
  • 1/2 cup canned coconut milk
  • 3/4 cup jasmine rice rinsed well and drained
  • 1/4 tsp salt
Avocado-Mango Salsa
  • 1 mango peeled and diced
  • 3/4 cup chopped red bell pepper 1/2 large
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped red onion rinsed under water and drained
  • 1 avocado peeled and diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp olive oil
  • 1 Tbsp coconut water
  • Salt and pepper to taste
For the salmon:
  1. In an 11x7-inch baking dish whisk together olive oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each). Place salmon in baking dish, cover and allow to marinate in refrigerator 15 - 30 minutes, then flip salmon to opposite side and allow to marinate 15 - 30 minutes longer. Preheat a grill over medium-high heat during last 10 minutes of marinating.
  2. Brush grill grates with oil. Place salmon on grill and grill about 3 minutes per side or until just cooked through (turn carefully as the salmon will be fragile).
For the coconut rice:
  1. While salmon is marinating prepare coconut rice. In a medium saucepan bring coconut water, coconut milk, rice and salt to a full boil. Cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes. Fluff with a fork, then let rest 5 minutes.
For the avocado-mango salsa:
  1. While the salmon is grilling prepare salsa. In a medium bowl toss together mango, bell pepper, cilantro, red onion, avocado, lime juice, olive oil and coconut water. Season with salt and pepper to taste.
  2. Serve salmon warm with coconut rice top with avocado mango salsa.
Recipe Notes

Recipe adapted from Cooking Classy

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