25+ Flavorful Sunday Paleo Cod Recipes for a Healthy Dinners

Sunday dinners are a special time to gather with loved ones, unwind from the week, and savor a meal that’s both nourishing and satisfying.

Whether you’re looking for a light and refreshing dish or a hearty main course, cod is the perfect choice for a paleo-friendly meal.

Packed with lean protein and essential nutrients, cod can be cooked in a myriad of ways that align perfectly with the paleo diet.

From citrus-infused fillets to spicy Cajun flavors, the variety of paleo cod recipes is as vast as your culinary imagination.

In this article, we’ve curated a list of 25+ paleo cod recipes that are perfect for any Sunday.

Each recipe is crafted to be both delicious and simple, ensuring you can spend more time enjoying your meal than stressing over preparation.

These recipes incorporate fresh ingredients, bold flavors, and nutrient-dense sides to create a balanced and delightful Sunday dinner.

25+ Flavorful Sunday Paleo Cod Recipes for a Healthy Dinners

With over 25 paleo cod recipes at your fingertips, your Sunday dinners are set to become a highlight of your week.

Whether you choose to keep it classic with a simple garlic and lemon preparation or spice it up with a vibrant Mediterranean twist, these recipes offer something for every palate.

The versatility of cod combined with the wholesome ingredients that define paleo cooking makes these meals not only healthy but also full of flavor.

We hope this collection inspires you to try new dishes and enjoy the process of cooking for yourself and those you care about.

Make this Sunday, and every Sunday after, a memorable dining experience with these paleo cod recipes that bring the best of health and taste to your table.

Paleo Lemon Herb Baked Cod

This paleo-friendly baked cod is light, fresh, and packed with vibrant flavors. The blend of lemon, garlic, and herbs infuses the fish with a deliciously aromatic taste. Perfect for a healthy Sunday dinner, it pairs wonderfully with a side of steamed vegetables or a fresh salad.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon slices and fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
2. In a small bowl, mix the olive oil, lemon juice, minced garlic, oregano, parsley, salt, and pepper.
3. Place the cod fillets in the baking dish and brush them with the lemon herb mixture.
4. Bake in the preheated oven for 12–15 minutes or until the cod flakes easily with a fork.
5. Remove from the oven and let the fish rest for a few minutes before serving. Garnish with lemon slices and additional parsley.

The combination of citrus and herbs enhances the natural flavors of the cod, creating a dish that’s both bright and satisfying. This recipe’s simplicity makes it ideal for a laid-back Sunday meal that doesn’t skimp on flavor.

Paleo Coconut Lime Cod with Spicy Mango Salsa

A tropical twist on a classic fish dish, this paleo coconut lime cod is paired with a spicy mango salsa that adds a refreshing kick. The coconut milk keeps the cod moist and imparts a subtle richness, while the mango salsa balances the dish with sweetness and a hint of heat.

Ingredients:

• 4 cod fillets
• 1 cup coconut milk (canned, full-fat)
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon chili flakes
• 1/2 teaspoon garlic powder
• 1 tablespoon coconut oil
• Salt and black pepper to taste
• 1 ripe mango, diced
• 1/2 red bell pepper, finely diced
• 1/4 cup chopped cilantro
• 1 jalapeño, seeds removed and finely chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with coconut oil.
2. In a bowl, mix the coconut milk, lime juice, lime zest, chili flakes, garlic powder, salt, and black pepper.
3. Place the cod fillets in the dish and pour the coconut lime mixture over them. Bake for 15–18 minutes or until the fish flakes with a fork.
4. While the fish is baking, prepare the mango salsa by mixing the mango, red bell pepper, cilantro, and jalapeño in a bowl. Add a squeeze of lime juice and mix well.
5. Serve the baked cod topped with a generous portion of mango salsa.

The combination of the creamy coconut and the zestiness of lime creates a dynamic base for the cod, while the mango salsa adds a burst of sweetness and heat. This dish is perfect for enjoying a tropical-inspired Sunday evening with flavors that transport you to warmer shores.

Paleo Garlic Butter Cod with Spinach and Cherry Tomatoes

A dish that’s as nutritious as it is tasty, this garlic butter cod is cooked with fresh spinach and cherry tomatoes for a well-rounded and satisfying meal. The rich garlic butter sauce adds depth and a hint of indulgence without straying from paleo principles.

Ingredients:

• 4 cod fillets
• 3 tablespoons ghee or clarified butter
• 4 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 lemon, cut into wedges
• Fresh basil for garnish

Instructions:

1. Preheat a skillet over medium heat and add 2 tablespoons of ghee.
2. Season the cod fillets with salt, black pepper, and smoked paprika. Sear the fillets for 2–3 minutes per side until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the remaining ghee and minced garlic. Sauté for 1 minute until fragrant.
4. Add the spinach and cherry tomatoes to the skillet and cook for 2–3 minutes, or until the spinach wilts and the tomatoes begin to soften.
5. Return the cod to the skillet and spoon the garlic butter and vegetables over the fish. Cook for an additional 2–3 minutes or until the cod is fully cooked through.
6. Serve with lemon wedges and garnish with fresh basil.

This dish combines the rich flavors of garlic butter with the freshness of spinach and sweet cherry tomatoes, creating a well-balanced and paleo-approved meal. It’s a perfect Sunday option for those who want a hearty, satisfying plate that’s still light and nutritious.

Paleo Mediterranean Cod with Olive Tapenade

This Mediterranean-inspired cod is bursting with flavor from the combination of olives, capers, and fresh herbs. The olive tapenade adds a savory, briny kick that pairs perfectly with the mild, flaky cod. It’s a healthy and satisfying dish that’s perfect for a leisurely Sunday lunch or dinner.

Ingredients:

• 4 cod fillets
• 1/2 cup pitted Kalamata olives, finely chopped
• 2 tablespoons capers, rinsed and chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped
• 1 garlic clove, minced
• 2 tablespoons extra-virgin olive oil
• 1 lemon, sliced
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a bowl, combine the chopped olives, capers, parsley, oregano, and minced garlic. Add 1 tablespoon of olive oil and mix well to create the tapenade.
3. Place the cod fillets in the prepared dish and season with salt and black pepper. Spoon the olive tapenade evenly over each fillet.
4. Drizzle the remaining olive oil over the fish and place lemon slices around the cod.
5. Bake in the preheated oven for 12–15 minutes or until the cod flakes easily with a fork.
6. Serve with a side of roasted vegetables or a simple green salad.

The combination of briny olives, capers, and herbs creates an irresistible flavor profile that complements the cod beautifully. This dish feels light yet packed with taste, making it a perfect Sunday choice for a Mediterranean flair at home.

Paleo Spiced Cod with Sweet Potato Mash

This spiced cod is paired with a creamy sweet potato mash that’s both nutritious and filling. The warm spices add a depth of flavor to the fish, while the sweet potato provides a naturally sweet and rich base. A great choice for a hearty yet paleo-compliant Sunday meal.

Ingredients:

• 4 cod fillets
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons ghee or coconut oil
• 2 large sweet potatoes, peeled and chopped
• 1/4 cup coconut milk
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the paprika, cumin, garlic powder, salt, and black pepper. Rub the spice mixture evenly over the cod fillets.
3. In a skillet, heat 1 tablespoon of ghee over medium heat. Sear the cod fillets for 2–3 minutes per side until lightly golden. Transfer to the baking sheet and bake for an additional 5–7 minutes or until the fish flakes easily.
4. While the cod bakes, prepare the sweet potato mash. Boil the sweet potatoes in a pot of water for 15–20 minutes or until tender. Drain and return to the pot.
5. Add the coconut milk and fresh thyme to the sweet potatoes and mash until smooth. Season with salt and black pepper to taste.
6. Serve the spiced cod over the sweet potato mash, garnished with additional thyme if desired.

The sweet potato mash brings a touch of sweetness that pairs well with the warm, spiced cod, creating a meal that’s hearty, satisfying, and perfect for a Sunday dinner.

Paleo Garlic Lemon Cod with Asparagus

This garlic lemon cod with asparagus is a clean, nutrient-dense dish that’s simple to prepare but bursting with flavor. The cod is perfectly seasoned with garlic and lemon, complementing the asparagus’ crisp-tender texture. A quick and easy Sunday meal that’s paleo-friendly and light on the palate.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/2 teaspoon dried dill
• Salt and black pepper to taste
• 1 bunch asparagus, trimmed
• Lemon wedges and fresh dill for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, dill, salt, and black pepper.
3. Place the cod fillets and asparagus on the baking sheet. Drizzle the garlic lemon mixture over the cod and asparagus.
4. Bake in the preheated oven for 12–15 minutes, or until the cod is cooked through and flakes easily and the asparagus is tender.
5. Serve with lemon wedges and a sprinkle of fresh dill for added flavor.

This dish is light and refreshing with a bright lemony finish, perfect for a Sunday meal that’s both simple and delicious. The garlic adds a rich depth, while the lemon provides a zesty touch that enhances the cod’s natural flavors.

Paleo Herb-Crusted Cod with Cauliflower Rice

This herb-crusted cod is seasoned with a blend of fresh herbs and baked to a crispy perfection. Paired with cauliflower rice, it creates a light yet satisfying meal that’s perfect for a Sunday dinner. It’s paleo, gluten-free, and full of flavor.

Ingredients:

• 4 cod fillets
• 1/2 cup almond flour
• 1/4 cup fresh parsley, finely chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 2 cups cauliflower rice
• 1 lemon, sliced for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the almond flour, parsley, thyme, dill, garlic powder, onion powder, salt, and black pepper.
3. Coat each cod fillet with olive oil and press into the herb mixture, making sure each piece is evenly coated. Place the fillets on the prepared baking sheet.
4. Bake for 12–15 minutes or until the cod flakes easily with a fork.
5. While the cod is baking, heat a bit of olive oil in a skillet over medium heat. Add the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender and lightly golden. Season with salt and pepper to taste.
6. Serve the herb-crusted cod over a bed of cauliflower rice and garnish with lemon slices.

The crispy herb crust on the cod adds a satisfying texture and a burst of flavor, perfectly balanced by the mild, slightly nutty cauliflower rice. This dish is both hearty and healthy, making it an excellent choice for a nutritious Sunday meal.

Paleo Thai-Inspired Cod with Coconut Curry Sauce

This paleo Thai-inspired cod is paired with a creamy coconut curry sauce that brings warmth and a touch of sweetness. Perfectly balanced with lime and fresh herbs, this dish is full of flavor and makes for a delightful Sunday dinner.

Ingredients:

• 4 cod fillets
• 1 cup full-fat coconut milk
• 2 tablespoons red curry paste (paleo-approved)
• 1 tablespoon fish sauce (or coconut aminos for a soy-free version)
• 1 tablespoon lime juice
• 1 tablespoon fresh ginger, grated
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• 2 tablespoons cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with a little coconut oil.
2. Season the cod fillets with salt and black pepper and place them in the prepared baking dish.
3. In a saucepan, combine the coconut milk, red curry paste, fish sauce, lime juice, grated ginger, and turmeric. Stir well and bring to a simmer over medium heat. Cook for 3–4 minutes until the sauce thickens slightly.
4. Pour the coconut curry sauce over the cod fillets and bake for 12–15 minutes or until the fish is cooked through and flakes easily.
5. Sprinkle the baked cod with fresh cilantro and serve with lime wedges on the side.

This dish brings the flavors of Thai cuisine to your table with its bold, aromatic coconut curry sauce. The cod absorbs the spices perfectly, creating a comforting meal that’s both exotic and homey. Serve with steamed vegetables or cauliflower rice for a complete, paleo-approved Sunday feast.

Paleo Baked Cod with Garlic Spinach and Pine Nuts

This baked cod is served over a bed of sautéed spinach and topped with toasted pine nuts for an added crunch. Light, nutrient-rich, and packed with healthy fats and protein, this dish is perfect for a healthy Sunday dinner that’s easy to prepare.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 1/4 cup pine nuts, toasted
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Grease a baking dish with olive oil or cooking spray.
2. Season the cod fillets with paprika, salt, and black pepper. Place them in the prepared baking dish and drizzle with 1 tablespoon of olive oil.
3. Bake for 12–15 minutes or until the cod flakes easily with a fork.
4. While the cod bakes, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute. Add the spinach and cook until wilted, about 3–4 minutes. Season with salt and black pepper to taste.
5. Toast the pine nuts in a separate small skillet over low heat for 2–3 minutes until golden and fragrant.
6. Serve the baked cod on a bed of garlic spinach, topped with toasted pine nuts, and garnish with lemon wedges.

The rich, garlicky spinach provides a tender and flavorful base that pairs well with the flaky cod, while the toasted pine nuts add a delightful crunch. The simplicity and healthy ingredients make this an ideal Sunday meal that’s satisfying without being heavy.

Paleo Lemon Dill Cod with Broccoli Slaw

This lemon dill cod, served with a crunchy and refreshing broccoli slaw, is a delightful Sunday meal that’s both light and full of flavor. The citrusy lemon and fresh dill complement the fish perfectly, while the broccoli slaw adds texture and a touch of sweetness.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 1 tablespoon fresh dill, chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 2 cups broccoli slaw mix
• 1/4 cup chopped red cabbage
• 1/4 cup carrot, shredded
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey (optional)
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, chopped dill, minced garlic, salt, and black pepper. Brush the mixture evenly over the cod fillets.
3. Place the cod in the baking dish and bake for 12–15 minutes or until the fish flakes easily with a fork.
4. While the cod is baking, prepare the broccoli slaw. In a large bowl, combine the broccoli slaw mix, chopped red cabbage, and shredded carrot.
5. In a small bowl, whisk together the apple cider vinegar, honey (if using), and a pinch of salt. Pour over the slaw and toss to coat evenly.
6. Serve the lemon dill cod on a plate with a generous serving of broccoli slaw. Sprinkle sesame seeds on the slaw if desired.

This dish combines the zesty and herbaceous flavors of lemon and dill with the refreshing crunch of broccoli slaw, making it a bright and satisfying meal perfect for a relaxed Sunday.

Paleo Garlic Herb Cod with Sautéed Zucchini and Cherry Tomatoes

This garlic herb cod is paired with sautéed zucchini and cherry tomatoes for a nutrient-rich, light meal that’s ideal for a lazy Sunday. The combination of juicy tomatoes, tender zucchini, and aromatic garlic adds freshness and depth to the dish.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Salt and black pepper to taste
• 2 medium zucchinis, sliced
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon red pepper flakes (optional)
• Lemon wedges for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
2. Mix 1 tablespoon of olive oil with minced garlic, parsley, basil, salt, and black pepper. Rub the mixture evenly over the cod fillets and place them in the baking dish.
3. Bake the cod for 12–15 minutes or until it flakes easily with a fork.
4. While the cod bakes, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the sliced zucchini and sauté for 3–4 minutes. Add the cherry tomatoes and red pepper flakes (if using) and cook for another 2–3 minutes, until the vegetables are tender and slightly caramelized.
5. Serve the garlic herb cod with a side of sautéed zucchini and cherry tomatoes. Garnish with lemon wedges for added flavor.

This dish brings together the simple, clean flavors of garlic, fresh herbs, and summer vegetables. The cod is tender and flavorful, balanced perfectly by the slight sweetness of cherry tomatoes and the gentle crunch of zucchini.

Paleo Coconut Lime Cod with Avocado Salsa

This tropical-inspired coconut lime cod with avocado salsa is a perfect Sunday dish for those looking for something refreshing and full of bold flavors. The creamy avocado salsa pairs wonderfully with the light, flaky cod, creating a balanced and satisfying meal.

Ingredients:

• 4 cod fillets
• 1 cup coconut milk (full-fat)
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 2 tablespoons cilantro, chopped
• 1/2 jalapeño, minced (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with coconut oil or olive oil.
2. In a bowl, combine the coconut milk, lime juice, lime zest, ground cumin, salt, and black pepper. Pour this mixture over the cod fillets in the baking dish.
3. Bake for 12–15 minutes or until the cod is cooked through and flakes easily with a fork.
4. While the cod is baking, prepare the avocado salsa. In a bowl, gently combine the diced avocado, chopped cherry tomatoes, red onion, cilantro, and minced jalapeño (if using). Season with salt and black pepper to taste.
5. Serve the baked cod topped with the avocado salsa for a fresh and vibrant finish.

The combination of coconut, lime, and avocado brings tropical flavors to your plate, making this dish an ideal Sunday treat. The cod is infused with the creamy coconut sauce, and the avocado salsa adds a refreshing and slightly spicy contrast.

Paleo Baked Cod with Garlic Lemon Asparagus

This baked cod recipe with a side of garlic lemon asparagus is both simple and nutrient-dense. It’s the perfect Sunday dinner for those seeking a wholesome, protein-rich meal paired with vibrant vegetables and a zesty touch of lemon.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 3 cloves garlic, minced
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1 bunch asparagus, trimmed
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
2. Mix 1 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, paprika, salt, and black pepper in a small bowl. Rub the mixture evenly over the cod fillets and place them in the baking dish.
3. Arrange the asparagus around the cod and drizzle with the remaining olive oil. Sprinkle with a pinch of salt and pepper.
4. Bake for 12–15 minutes or until the cod is opaque and flakes easily with a fork, and the asparagus is tender but still crisp.
5. Serve the cod and asparagus garnished with fresh parsley.

The combination of garlic, lemon, and paprika infuses the cod with a light, tangy flavor, while the roasted asparagus adds a tender crunch. This dish is nutritious, quick, and perfect for a refreshing Sunday evening.

Paleo Mediterranean Cod with Olive Tapenade

This Mediterranean-inspired paleo cod is infused with the rich, briny flavors of olive tapenade and roasted vegetables. It’s a meal that feels both rustic and refined, perfect for a Sunday dinner that’s packed with taste.

Ingredients:

• 4 cod fillets
• 1/2 cup black or green olives, pitted and chopped
• 2 tablespoons capers, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 lemon, juiced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 2 cups cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 zucchini, sliced

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a bowl, combine the chopped olives, capers, parsley, olive oil, minced garlic, lemon juice, and oregano to create the tapenade. Season with a pinch of salt and black pepper.
3. Place the cod fillets in the baking dish and spread the olive tapenade over each fillet. Arrange the cherry tomatoes, red bell pepper slices, and zucchini around the fish.
4. Bake for 15–18 minutes or until the cod is fully cooked and flakes easily with a fork.
5. Serve the cod with the roasted vegetables on the side.

The olive tapenade adds a rich, savory layer to the cod, balanced by the sweet and tangy roasted vegetables. This dish is a delightful blend of Mediterranean flavors that will elevate your Sunday dinner.

Paleo Spicy Cajun Cod with Sweet Potato Mash

This spicy Cajun cod paired with creamy sweet potato mash makes for a flavorful and hearty paleo meal that’s perfect for a Sunday dinner. The kick from the Cajun seasoning is balanced by the natural sweetness of the mashed sweet potatoes.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning (paleo-approved)
• Salt and black pepper to taste
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk (or almond milk)
• 1 teaspoon cinnamon (optional)
• 1 tablespoon fresh chives, chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Grease a baking dish with a little olive oil.
2. Rub the cod fillets with 1 tablespoon of olive oil and season with Cajun seasoning, salt, and black pepper. Place the fillets in the baking dish.
3. Bake the cod for 12–15 minutes or until the fish flakes easily with a fork.
4. While the cod is baking, boil the sweet potatoes in a pot of water for 15–20 minutes or until fork-tender. Drain and return to the pot.
5. Mash the sweet potatoes and stir in the coconut milk, cinnamon (if using), and a pinch of salt. Mix until smooth and creamy.
6. Serve the spicy Cajun cod over a bed of sweet potato mash and garnish with chopped chives.

The bold flavors of the Cajun-seasoned cod are beautifully balanced by the sweet, creamy mash, making this dish a perfect combination of savory and sweet. It’s a satisfying and nutrient-rich meal that will keep you feeling energized throughout the day.

Note: More recipes​ are coming soon!