Avocado Bun Burger and Salmon Sushi Bowl Dinner

Let’s talk about these Salmon Sushi Bowls because you need these in your life. This recipe is super easy and a great light, week night meal. 

It really is an ode to Macha Cafe in Milan. During my recent trip to Milan, I swear, I ate here every single day while I was in Milan. Every single day! The simplicity of these nourishing dishes, is something I wrote home about by the way of Instagram. I still day dream of the amazing meals I had at Macha. 

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Salmon Sushi Bowl Dinner

What You'll Need

Salmon Sushi Bowls
1-1 1/2 pounds wild-caught salmon, sushi grade
1 avocado, sliced
1 cucumber, sliced
1 cup edamame
1/4 cup pickled ginger
3 green onion, sliced
bonito flakes, to taste
4 sheets nori, cut into strips
sesame seeds for garnish
Sushi Rice
Chili oil (I used @hotmamasalsapdx)

Sushi Rice
2 cups short grain white sushi rice
3 cups Water
2 tablespoons rice vinegar
1 tablespoon coconut aminos (or 1 tbsp sugar)
1/2 tablespoon sea salt

What You'll Need To Know

Prepare Sushi Rice. Rinse the rice until water runs clear.

Add to water in a medium pan, stirring a few times until water comes to a boil. Cover and reduce heat to low. Cook for about 20 minutes, or until water has evaporated.

Allow rice to cool slightly. In a small bowl, mix the rice vinegar, coconut aminos or sugar and salt. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Pour vinegar mixture over the rice and stir until combined. 

To assemble Salmon Sushi Bowls, add sushi rice to the bowl. Top with a portion of sliced salmon, avocado, cucumber slices, green onion slices, edamame, pickled ginger, and a few pieces of nori. Drizzle with chili oil. Garnish with sesame seeds and bonito flakes if desired.

Recipe makes 4-5 servings.

* I omitted the edamame since I’m soy-free


Salmon Avocado Bun Burger

What You'll Need 

1 Avocado, peeled, pitted, halved
1/2 cup baby spinach
3oz smoked salmon
1 tbsp dill, chopped
1/2 tbsp coconut aminos
Juice from 1/2 lemon
Sea salt (coarse or finishing salt flakes)
Ground Black pepper
Sesame seeds


On a small bowl mix together lemon, dill, spinach, sea salt, pepper and toss in salmon. Set aside.

Carefully remove the skins from the avocado halves. Slice off a small portion from the bottom of one of the halves so that they lie flat. This will be the bottom "bun" and place on a flat plate.

Top with salmon and spinach. Place the remaining avocado "buns" on top and sprinkle with sesame seeds and sea salt flakes.

Recipe makes 1 serving.


How To Tea Time Right

I love tea.

This might be a shocking revelation to my closest circle of friends and Instagram followers because everyone knows how much I live for a good cup of coffee. But, truth be told, I start my morning by seeping my own ginger-lemon tea and end my days with a peppermint tea before bed.

Two rituals I never really considered to be a part of well, my morning or bedtime ritual, since the American way of preparing is totally wrong compared to proper English teatime.

But what about teatime?

Ever wondered what it is exactly?

Keep reading!

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Before you start seeping your English tea, you must understand where this tradition came from.

One afternoon in the 1840s, Anna, the Seventh Duchess of Bedford, complained of that “sinking feeling” in her stomach.  She was brought a pot of tea and light snack in her boudoir to relieve her hunger pangs. The Lady loved her little snack so much that she began inviting her friends to join her and Anna must have been one popular gal, because before long, this pause for tea became a seriously fashionable social event.

Nowadays, we may not be not putting on our white gloves, heavy corsets to sip some tea at 4pm, but the tradition with some minor modern improvements still remains very relevant – especially when the late afternoon lethargy sinks in. Here are some Teatime tips on how to create that perfect afternoon tea service, and the best part of sitting down for teatime.

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Start with a loose leaf tea.

All teas come from the camellia sinesis plant of which there are two varieties—the small leaf China plant and the large leaf assam plant. Teas derived from the small China plant have a more refined, distinct flavor—but you should really choose a tea to your own personal preference—whether that be the traditional English Breakfast or a lighter white tea.

Water temperature matters.

Have you ever had a cup of tea that leaves your mouth overly dry? That’s because the water was too hot. Water should never, ever be at a rolling boil. For green teas, water temperature should be around 175 degrees and for black teas, water should be just below a boiling temperature.

Steep your tea carefully.

It’s crucial to properly steep your tea, or you won’t get the best possible taste. For green tea, steep for 2-3 minutes; black tea should be left for 4-5. If you are a fan of stronger tea, don’t steep your tea for longer—instead, add more tea leaves.

Bring out the tiered platter.

What sets a traditional British afternoon tea apart is the well-known tiered cake stand with scones, tea sandwiches, and small pastries. Scones should be served with clotted cream and raspberry jam; tea sandwiches should be thinly sliced with the crusts cut off. Typical sandwich fillings include cream cheese and cucumber, smoked salmon, and egg with mayonnaise.

Pay attention to your tea and food pairing.

Just like wine and food pairings, it’s important to pair the right tea with whatever you’re eating. When you choose a pairing, you want something that will highlight both the tea and the food. If you’re eating something pungent, like a smoked salmon tea sandwich, you’ll need a strong tea, like an oolong to stand up to it. English breakfast tea pairs well with the flavor of raspberry—so drink it with your scones and jam. Green tea goes well with chocolate because it’s grassy enough to match the slight bitterness of chocolate, but it also benefits from the sweetness of the chocolate.

Take your time.

Really, the best part about an afternoon tea service is the pace. We all lead such busy lives and we’re so used to just grabbing our food and going, but this is completely the opposite of that. Sit down, relax, and really enjoy your tea.

What's your favorite tea blend?

Let me know in the comments on Instagram!

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Golden Milk Chia Pudding Recipe + Giveaway

Ahhh! Golden Milk, Chia Pudding, and all the goods. Naturally, combining two of my favorite things was on my radar on my "Things To Make" list.  This Golden Milk Chia Pudding is so delicious and has so many great healing properties to it while being a healthy meal. 

Chia pudding is great because you can whip it up the night before and have it ready to go the next day. PLUS Chia seeds are a great source of protein, fiber, and amino-acids - it is one of the best superfoods!  

I created this recipe as part of this fabulous giveaway I'm co-hosting with gr8nola, Natierra and Bounce!

Golden Milk Chia Pudding Recipe
Golden Milk Chia Pudding Recipe

Golden Milk Chia Pudding:
1/4 cup Natierra Chia Seeds
1 tbsp hemp seeds
1 tbsp coconut flakes, unsweetened
1 cup golden milk (recipe)
2-3 drops stevia or to taste
1/4 cup water
1/8 cup gr8nola granola*
1 tbsp Natierra chocolate covered hemp seeds
1 Bounce Ball (I used the Coconut Macadamia flavor)

What You'll Need To Know

Add chia seeds, hemp seeds, coconut flakes, stevia, water and cashew milk to a bowl. Mix vigorously to avoid clumping.

Let chia sit for at least an hour before topping and eating!


Recipe makes 1 serving.

* Use promo code 'valeriefidan' at checkout for 20% your order of gr8nola!


Dark Chocolate Avocado Adaptogen Mylkshake

Having grown up in California, I thought I knew all there was to know about avocados and the various ways to enjoy them. 

Mash them up with salt, lime juice, roasted serrano peppers, and cilantro, and you have guacamole. Sliced or mashed up on a piece of toast and you've got avocado toast. Wrap them up into a cylinder of rice with crabmeat, and you have a California roll. Slice them on a sandwich with bacon, lettuce, and tomato and you have an elevated BLT.  

Dark Chocolate Avocado Mylkshake

How about in a milkshake?

Before you click out and away, hear me out for a sec!

Avocados are great main ingredients in making decadent desserts and shakes that are much healthier.

These creamy fruits are nutritionally packed, rich in antioxidants, phytonutrients, fiber, and potassium. Add to that their high levels of heart-healthy monounsaturated fat, which has been shown to lower cholesterol, and you have a treat that just might leave you better off than it found you. 

So this MYLKSHAKE is pretty darn delicious. I made unintentionally, but sometimes those unintended creations are the best! This Dark Chocolate Avocado Mylkshake has so many good-for-you ingredients: collagen peptides, greens, healthy fats from avocado and coconut, cashew milk, and adaptogens. 

Dark Chocolate Avocado Mylkshake

What You'll Need

1 small avocado (about 100g)
1 handful baby spinach
2 tbsp coconut shavings, unsweetened
1/4 tsp Mucuna Pruriens (I used this brand)
1 tsp Ashwagandha (I used this brand)
1 cup unsweetened cashew milk
1/2 cup fresh water
2-3 drops stevia
1 scoop Dark Chocolate Blackberry Collagen Peptides  from Vital Proteins
5 ice cubes

What You'll Need To Know

Add all ingredients to a high-speed blender

Blend for 60-75 seconds or until everything is smooth.

Pour in a glass and enjoy!

Recipe makes 1 serving.

How To Pick Your Good and Green Juice

Not all juices are created equal.  


This is what I’ve come to discover over the years of the juice craze, where everyone seems to be guzzling some kale laden, aloe stirred, chia seed dotted bottle of liquid salad. Growing up in California, this is something that has been part of our culture from as far as I can remember. Even before green juice was an uber trendy "thing." 

As an adult, I’ve balanced my love of gastronomic meals and a down-right delicious craft cocktail and with juicing.

I'll be honest; I'm not an advocate of green juice cleanses. Nothing is appealing about drinking green juice for 3, 5 or 7 days.

However, a juice throughout the week is something I'm all for.  A green juice swap instead of an espresso for a pick me up at work, a deluge of fresh cold-pressed juices when I feel a cold coming on. Or just as a reset button when your system is feeling sluggish, or you want your skin to glow and your eyes to look clearer, sharper. When you want to feel more alive and revived with energy.

In Portland (and when I lived in San Francisco), there are plenty of places offering the veggie-forward based drinks. But, As I was traveling around Europe, I sometimes stumble into a juice place where five or six euros will get you a green elixir in an American-sized large. But let’s not kid ourselves; they are blended with water, the veggies are not organic, and it’s probably riddled with pesticides. And in a crunch, this works fine. Some juice is better than no juice after all, but if you’re looking to actually detoxify your system with all things good and green, then you have to go with the real deal. 

Let's talk about some juice truth for a sec and some tips on how to pick your good and green as you navigate your way through the green juice world. 

Cold press juices.

Why does everyone say that, and why does that even matter? Cold pressing means using hydraulic pressure to extract juice from plants without breaking down nutrients with high levels of heat or oxygen. So basically it’s laborious, but worth the wait because it keeps all the good stuff in there.

Daily Serving of Veggies and Fruit.

A bottle contains up to twelve servings of organic fruits and vegetables.

Isn’t it better to eat your fruits and veggies whole? Realistically you aren’t going to eat 12 servings of fruits and veggies in a day, and because the juice has not been blasted with high levels of heat or oxygen, it’s alive. So unlike the spike and crash you get from caffeine, you will feel sustained all day long. I promise you the jolt you’ll get from a green juice will trump a coffee any day.

They use glass containers.

Yeah, so?  

Well first off, it’s infinitely better for the environment. It’s also part of Greenhouse’s ethos - they never compromise their juices with pasteurization, high-pressure processing (HPP) or plastic bottles. Which makes me love them even more. 

They are absolutely delicious.

There is no conversation for this one – who’s going to argue with taste?

My favorite shops to find incredible organic juices in include: 

US-Based: Pressed Juicery with multiple locations around the US, Juice Shop, and Project Juice in San Francisco,  Portland Juice Co in Portland,  Organic Avenue in NY,  and Juice Served Here in LA, JUGOS in Boston, Living Kitchen in Charlotte, Mountain Juicery in Asheville.

Over-Seas:  Frutas Prohibidas in Madrid, Mantra and V3Raw in Milan,  Yao Pressed Juice in Lisbon, Bite Delite in Munich, Slow Juice in Valencia, Ono Cold Pressed in Tamarindo, Juice Tonic Organic Juicery in London, B Juice in Berlin, Gló in Reykjavík.

Invest in your health – seriously guys; it’s worth every penny!