Recipes & Kitchen  

Go-To Holiday Dishes

Eating healthy can be especially hard during the Holidays, but over the years we have been hard at work experimenting and modifying recipes that are both tasty and healthy — just for you! Try out one of these RM3®-Friendly dishes at your next Holiday party and be this season’s most popular chef.

Grilled Salmon with Kale Sauté


2 filets of salmon, about 1-inch thick

½ tsp thyme, crushed

¼ tsp garlic powder

¼ tsp cayenne pepper

1 Tbsp shallots, finely chopped

1 small clove of garlic, minced

6 oz kale

½ tsp lemon zest

Salt & pepper (to taste)


  1. Thaw fish if frozen. When defrosted, rinse & pat dry. Set aside.
  2. In a small bowl, mix together thyme, garlic powder, cayenne pepper, salt and pepper. Sprinkle evenly on top of the salmon.
  3. Heat grill & cook the fish, uncovered, for 8-12 minutes or until it begins to become flaky. Turn once halfway through grilling to ensure that it is cooked through. If concerned about the fish sticking to the grill, spray it with a little nonstick cooking spray before cooking.
  4. In a pan, cook the shallot and garlic with a little zero-calorie nonstick cooking spray until fragrant. Add kale and lemon zest, then cover & cook for 2 minutes. Uncover and continue to cook until the kale begins to wilt, or for about 6-8 minutes.
  5. Sprinkle kale with salt and serve alongside the salmon.


Brussels Sprouts Sliders


20-25 large brussels sprouts

7 oz chicken breast, cubed

2 large onions, diced

3-4 Tbsp Liquid Aminos

1 Tbsp lemon juice

1 tsp ground cumin

3 cloves garlic, minced

½ tsp cayenne pepper

Salt & pepper (to taste)



  1. Heat a large skillet over medium heat. Add a little zero-calorie nonstick cooking spray, heat for a minute, then add the onions and a little bit of salt. Stir frequently.
  2. As the onions darken in color, lower the heat. Keep sautéing for 20-25 minutes, until the onions are soft and caramelized.
  3. Preheat the oven to 375F. Cut the Brussels sprouts in half from top to bottom.
  4. In a bowl, mix together liquid aminos, lemon juice, garlic, cumin and cayenne to make a marinade. Pour about ½ onto the cubed chicken and allow to marinate.
  5. Meanwhile, line a large baking sheet with parchment paper and use the remaining marinade to dip each side of the Brussels sprout halves. Place marinade-dipped sprouts cut-side down on the baking sheet. Bake for about 20-30 minutes, until sprouts soften and edges are crisp.
  6. Once done marinating, cook the cubed chicken in a sauté pan, using a little bit of zero-calorie nonstick cooking spray to ensure the chicken does not stick to the pan.
  7. Take one half of a Brussels sprout and smear with a spoonful of the caramelized onions. Add a piece of the cubed chicken. Take the other half of the Brussels sprout and position it so the two spouts are like buns on a burger, with the cut sides facing each other
  8. Secure your “sliders” with a toothpick and serve immediately, or keep warm on a baking pan in the oven.


Teriyaki Cauliflower Bites


1 large head of cauliflower

½ cup Liquid Aminos

¼ cup Stevia®

1 Tbsp Ginger puree

1 Tbsp garlic, minced

Salt & pepper (to taste)


  1. Combine the liquid aminos, Stevia®, ginger and garlic. Set aside.
  2. Preheat oven to 450F and spray a baking sheet lightly with a little zero-calorie nonstick cooking spray.
  3. Chop the cauliflower into florets and place onto the baking sheet. Lightly spray a little more zero-calorie nonstick cooking spray atop of the cauliflower. Season with salt & pepper.
  4. Bake the cauliflower for 20-25 minutes. Pour the Sauce from step 1 atop the cauliflower bites, mix around to coat, and then return to the oven for another 5 minutes.
  5. Flip, then bake for 5 more minutes or until roasted to taste. Remove from oven, allow to cool & enjoy.