Grilled Thai Shrimp Recipe

INGREDIENTS

  • 2 pounds uncooked shrimp (peeled,deveined and tails removed)

  • A 1-inch piece of fresh ginger root

  • 5 cloves of garlic

  • 1 orange

  • 1 lime

  • 2 Tablespoons toasted sesame oil

  • 2 tablespoons honey (or maple syrup)

  • ¼ cup coconut aminos

  • 1 teaspoon sriracha or other hot sauce (optional)

  • ½ teaspoon sea salt

  • ½ teaspoon cracked pepper

DIRECTIONS

Place shrimp in medium size bowl.

Peel ginger root and mince finely. Sprinkle over the shrimp.

Peel and mince the garlic and sprinkle over the shrimp.

Zest the orange and lime over the shrimp, then juice both and add to the bowl.

Whisk together sesame oil, honey, coconut aminos, sriracha, salt and pepper and pour over the shrimp and spices mixture in the bowl. Stir gently to evenly coat all shrimp.

Preheat grill to medium/high. Pour remaining marinate liquid into a small saucepan. Bring to a boil and simmer for at least five minutes.

After about ten minutes, place shrimp on skewers (I use reusable stainless steel ones)

Grill for 3-4 minutes per side on pre-heated grill until cooked. Brush with heated marinade during cooking if desired (this can also be used as a sauce and served with shrimp over brown rice).

Remove and serve immediately.

Mediterranean Salmon

 

INGREDINETS

·      1 lb. salmon (organic, wild)

·      10 oz. fresh asparagus

·      1 sprig fresh rosemary

·      1/2 cup organic cherry tomatoes (halved)

·      2 tbsp. olive oil

·      1 tbsp. lemon juice

·      sea salt, ground pepper & garlic

DIRECTIONS

·      Place salmon in a roasting pan, drizzle with olive oil. Sprinkle rosemary, sea salt, pepper & garlic. Line asparagus on a roasting sheet, prepare same as salmon (except rosemary). 

·      Bake for 25 minutes on 350 (confirm salmon is cooked)  

·      Sprinkle tomatoes on salmon.  Serve with roasted asparagus

 

Turkey Chili

INGREDIENTS

1 to 1½ pounds organic ground turkey
½ cup diced red onion, or more if desired
2 Tbls. fresh parsley or cilantro
1 heaping Tbls. chili powder
1 Tbls. minced garlic
½ tsp. crushed red chili flakes
15-ounce can white beans
15-ounce can kidney beans (no sugar added)
15-ounce can black beans
15-ounce can pinto beans
15-ounce can lentils or adzuki beans
4 cups chopped zucchini
28-oz can crushed tomatoes
1 heaping tsp. sea salt

DIRECTIONS

Brown the turkey meat in a skillet and drain.

Turn a slow cooker on high. Add the meat, onion, parsley, chili powder, garlic, and red pepper flakes to the pot. Stir, cover and set aside.

Open and partially drain all 5 cans of beans; I leave a little liquid in to make my chili a little juicier. Add the beans, zucchini, and tomatoes to the cooker. Stir well.  Keep the cooker set on high for 4 to 5 hours or adjust heat to low and simmer for 6 to 8 hours.

Stir and taste occasionally, adjusting seasonings as needed. Add the salt just before serving.

Veggie Goulash

Ingredients

1 tbsp Olive Oil

1 tbsp Garlic (minced)

1 White onion (diced)

1 medium Red bell pepper (diced)

1 cup Cremini (Italian) mushroom (sliced)

1 bunch Kale (or collard greens, Swiss chard, dandelion)

1 can(s) (16 oz) Diced tomatoes, canned

1 can (14oz) Lentils, canned (or navy beans or chickpeas)

1/2 cup Vegetable stock/broth

1 tbsp Oregano, ground

1 tsp Sea salt & ground pepper

1 tsp Cayenne pepper

Instructions

 1. Heat olive oil in a deep skillet and add onions and garlic, cook till soft.

2. Add vegetables and cook on med-high until almost done.

3. Add greens, lentils, tomatoes, spices and reduce heat to low.

4. Cook until the greens are wilted and the other veggies are all fork tender, about 2-5 minutes.


 

 

Crockpot Beef & Broccoli

INGREDIENTS

- 1.5 lbs flank steak (or skirt steak), cut against the grain in thin strips 

- 1/3 cup arrowroot powder 

- 2 Tblsp avocado oil (or olive oil)

- 1 tsp. minced fresh ginger

- 2 garlic cloves, minced 

- 1/2 cup coconut aminos (or gluten free soy sauce)

- 1/4 cup water

-  2 tblsp honey

- 1 Tblsp Siracha (or other hot sauce)

- 3 green onions, diced 

- 2 large carrots, small dice (about 1 cup)

- 2-3 broccoli crowns cut into florets 

DIRECTIONS

1. In the crockpot mix the steak and arrowroot powder until it is evenly coated.

2. Whisk the remaining ingredients except the carrots, onion and broccoli and pour over the steak.

3. Add the carrots and onion. 

4. Cook on low 4-5 hours or on high 2-3 hours. During the last half hour add the broccoli and stir.

Enjoy!!! 

Healthy Chicken Parm!

Ingredients

·  2 boneless skinless organic chicken breasts

· 1 cup Ezekiel bread crumbs (place bread on parchment paper on a roasting pan, bake on 400 until lightly toasted. Remove, cool and blend in a blender to make bread crumbs)

·  1/4 cup freshly grated organic parmesan cheese

·  1/4 teaspoon garlic powder

·  1/4 teaspoon sea salt & black pepper

·  2 large organic egg whites

·  4 ounces organic mozzarella cheese

·  1/2 cup organic tomato sauce — (no organic sugar) plus extra for serving as desired

·  Fresh basil, — thinly sliced or chopped

·  Optional — for serving: prepared chickpea or red lentil pasta, or just enjoy on its own!

Directions

1.     Preheat your oven to 400 degrees F. Spray a baking sheet with cooking spray. Cut each chicken breast in half lengthwise so that you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside.

2.     In a wide, shallow bowl (a pie dish works well), combine the Ezekiel breadcrumbs, parmesan, garlic powder, and sea salt & pepper. In a separate bowl, whisk together the egg whites. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.

3.     Arrange your workstation in the following order: pounded chicken, egg whites, breadcrumbs, baking sheet. Working one at a time, dip each piece of chicken into the egg whites, then breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides. Place on the prepared baking sheet. Lightly coat the top of the chicken with baking spray.

4.     Bake until the chicken is cooked and the crumbs are brown, about 15 minutes. Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella. Return to the oven and bake until the cheese is melted, about 3-5 additional minutes. Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.

 

 

Sweet & Spicy Curry Chicken

INGREDIENTS

  • 1 pound boneless, skinless organic chicken breast, cut into one-inch cubes

  • 1 Tbls. olive oil

  • 1 medium diced onion

  • 1 tsp. sea salt

  • 2 tsp. curry powder

  • 1-14 oz. can coconut milk

  • 1 cup canned diced tomatoes

  • 2 Tbls. tomato paste

  • 3 packed cups baby spinach

  • 2 cups cooked quinoa

Directions

Heat olive oil in a large skillet. Add onion and sea salt. Sauté onion over medium heat for about 7 minutes, until translucent.

Add curry powder and sauté for an additional minute until the spice fully coats the onions.

Incorporate the coconut milk, tomatoes, and tomato paste into the mixture. Stir occasionally for 5 minutes until sauce slightly thickens.

Fold the pieces of chicken into the mix and simmer for 5 to 6 minutes, or until the meat is cooked through. Stir in the spinach and allow to cook for three minutes or until wilted.

Add a pinch more salt to taste, if needed. Serve warm over 1/2 cup quinoa.

Chocolate in my Chili??!!

INGREDIENTS

1 pound lean organic ground beef
1 onion, minced
4 garlic cloves, minced
2 tablespoons chili powder
1/4 teaspoon crushed red pepper flakes
3 tablespoons raw cacao powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon ground chipotle pepper
15-ounce can tomato sauce (no sugar)
1 cup organic chicken or beef broth
1/2 cup water
1 tablespoon organic apple cider vinegar
2 bay leaves
4 cups cooked brown rice spaghetti
Minced green or white onion, for garnish

DIRECTIONS

Heat a large, heavy skillet over medium-high heat. Add the beef, onion, garlic, chili powder, and crushed red pepper flakes. Lower the heat to medium and cook, stirring occasionally, until the meat is browned.

In a separate bowl, combine the next 6 ingredients (cacao through chipotle). Add to the skillet and stir-fry for 2 minutes.

Stir in the next 5 ingredients (tomato sauce through bay leaves). Reduce the heat to low and simmer for 1 hour. Serve over spaghetti, topped with minced onion.

 

Quick Beef Pho

INGREDIENTS

  • 1 large yellow onion, divided

  • 8 cups beef broth, divided

  • 6 cloves garlic, peeled and smashed

  • 1 5-inch piece ginger root, peeled and sliced in half lengthwise

  • 3 whole star anise

  • 1 cinnamon stick

  • 1 pound beef round steak, very thinly sliced

  • 2 cups quick-cooking Asian greens (such as baby bok choy, tatsoi, or baby spinach, cut into small pieces)

  • 6 cups thinly sliced Napa cabbage, daikon radish, or a mixture of the two

  • 1 handful each of fresh basil leaves, mint leaves and cilantro leaves

  • 1 red chile, thinly sliced

  • 1 large lime, cut into quarters

  • 1 1/2 tablespoons tamari

  • 2 to 3 drops orgainc stevia

  • Sea salt as needed

  • Crushed red pepper flakes

DIRECTIONS

Have all of the ingredients prepped and ready. Leaving the skin on, halve the yellow onion. Peel and thinly slice the remaining half. Heat a large soup pot over medium high heat.

Add 2 tablespoons of the broth, and add half of the onion (with skin intact) face down. Add the ginger and garlic, and cook for 2 to 3 minutes.

Add the star anise and cinnamon stick. Continue cooking, stirring occasionally, another 2 to 3 minutes.

Add the remaining beef broth and bring to a boil. Reduce to a simmer, cover, and simmer for 25 to 30 minutes.

Place the sliced beef on a serving platter. Place the greens, cabbage/radish, herbs, chiles, and lime wedges on a separate platter. Place the crushed red pepper flakes alongside.

When the broth is done, use a slotted spoon to remove the onion, ginger, garlic, and whole spices
from the broth (discard).

Add the tamari and stevia to the broth. Taste and add sea salt if needed. Raise the heat and bring the broth to a rapid boil. Have everyone assemble their Pho bowl. As soon as the broth is boiling, ladle 2 cups over each bowl, serve and enjoy!

Jumpin’ Jambalya!

INGREDIENTS  

  • 2 tbsp. olive oil

  • 1 large onion, peeled and diced

  • 3 garlic cloves, peeled and minced

  • 2 celery stalks, diced

  • 2 carrots, diced

  • 2 red peppers

  • 1 – 15 ounce can organic crushed tomatoes

  • 2 cups water

  • 1 cup organic brown rice, rinsed

  • 1 – 12 ounce package organic chicken sausage, cut into ½ inch thick rounds

  • 1-2 tsp. hot sauce

  • 2 tbsp. fresh thyme, minced (or 2 tsp. dried thyme)

  • 1 tsp. sea salt

  • ½ tsp. ground black pepper

  • 3 tbsp. fresh parsley, minced

  • 1 pound shrimp, peeled and de-veined

DIRECTIONS

In a large pot, saute onion and garlic 2-3 minutes. Add celery, carrots and peppers and continue sautéing 2-3 minutes. Add canned tomatoes, rice, sausage and water. Cover and bring to a boil. Lower heat to simmer and cook 30 minutes. Add hot sauce, thyme, sea salt, black pepper, parsley and shrimp. Cook additional 12-15 minutes.

CROCKPOT VARIATION

Place onion, garlic, celery, carrots, peppers, tomatoes, brown rice and sausage into a crockpot – in that order. Add hot sauce, thyme, sea salt, pepper and water. Cover and cook on LOW 8-9 hours. One hour before the crock pot finishes cooking, toss in parsley and shrimp, and stir to combine all ingredients.  Add more water if needed.

Chicken w/ Rice & Black Beans

INGREDIENTS

  • 2 to 3 tablespoons lime zest + more for garnishing

  • 1/3 cup lime juice

  • 1/4 cup raw organic honey

  • 2 tablespoons organic olive oil for sauce + 1 tablespoon for cooking chicken

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon pepper

  • 1/4 teaspoon cayenne pepper, optional

  • approx. 1 1/4 pounds organic boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper

  • approx. 3 cups cooked brown rice 

  • 15-ounce can organic black beans, drained and rinsed

  • 3/4 cup tri-color bell pepper, seeded and diced small 

  • 3/4 cup cilantro leaves, chopped

DIRECTIONS

To a medium bowl or large measuring cup, add the lime zest, lime juice, honey, 2 tablespoons olive oil, sea salt, pepper, cayenne, and whisk to combine; set sauce aside.

To a large skillet, add 1 tablespoon olive oil, add chicken and season with sea salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.

Add the sauce, noting that it may bubble up in the first few seconds. Allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.

Turn the heat to low and add the rice, black beans, peppers, cilantro, stir well to combine, and cook until everything is heated through. 

Salmon w/ Arugula & Avocado Salad

INGREDIENTS

  • 4 (5- to 6-ounce) salmon filets, preferably wild

  • Kosher salt and freshly ground black pepper

  • 1/3 cup plus 3 tablespoons extra-virgin olive oil, divided

  • 4 cups baby arugula

  • 2 tablespoons fresh juice from 1 lemon

  • Grated Parmigiano, for serving

  • 1 ripe Hass avocado, pitted and cut into 1/2-inch cubes

DIRECTIONS

Press salmon filets between paper towels to dry surfaces thoroughly. Season on all sides with salt and pepper. Heat 1/3 cup oil in a large stainless steel skillet over medium-high heat until shimmering. Add salmon filets skin side-down. Immediately reduce heat to medium-low. Cook, pressing gently on back of filets to ensure good contact with skin, until skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.

Meanwhile, in a large bowl, combine arugula, lemon juice, remaining 3 tablespoons olive oil, and avocado. Season with salt and pepper and toss in grated cheese.

Flip salmon and cook on second side until a thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate. Spoon salad onto plates, top with salmon, and serve

Flank Steak w/ Fruit & Vinaigrette

INGREDIENTS

2 cups baby spinach or mixed greens 

4-8- ounces garlic & sea salt rubbed grilled flank steak 

1/4 cup granny smith apple, sliced 

2 baby bella mushrooms sliced 

2 TBLS organic raspberries

1 TBLS sliced raw almonds

BALSAMIC VINAIGRETTE

1/3 cup balsamic vinegar

1 tsp dijon mustard

1/2 tsp anchovy paste

sea salt & pepper to taste

2/3 cup extra-virgin olive oil

DIRECTIONS

Grill steak to your preference. Plate the spinach or mixed greens, and top with the flank steak, apple, mushrooms, raspberries, almonds and balsamic vinaigrette.

For Vinaigrette: In a small mixing bowl, whisk the balsamic vinegar, dijon mustard, anchovy paste, sea salt & black pepper together.  Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.

Healthy Fried Rice

INGREDIENTS

1 tbls coconut oil

3 large eggs

5-6 scallions (aka green onions), root and 2 inches of green top removed, chopped (about 1/2 cup)

1 large carrot, shredded or julienned (about 1/2 cup)

1/2 cup frozen peas

2 cups cooked brown rice

3 tbls organic tamari* or low sodium soy sauce

1 tsp rice vinegar (no sugar added)

1 tsp sesame oil

1/2 teaspoon freshly grated ginger

sea salt & fresh cracked black pepper

DIRECTIONS

Heat 1/2 tablespoon oil over medium heat. In a mixing bowl, whisk the eggs into a uniform mixture until well combine and season with a small pinch of sea salt and fresh black pepper. Add the eggs to the pan and scramble. Once cooked remove the scrambled eggs from the pan to a plate and reserve for later. Add the remaining 1/2 tablespoon oil to the pan over medium heat; add the scallions and carrot and sauté 3-4 minutes until softened. Add the frozen peas to the pan, then add the rice, tamari, rice vinegar, toasted sesame oil and ginger. Stir well to combine, the heat from the pan will quickly defrost the peas. Turn off the heat and stir in the scrambled eggs. Season with a pinch of sea salt if needed–it will depend on the sodium content of the tamari and other ingredients. Turn the heat to low and cook another 5 minutes until the entire dish is warmed through. Water chestnuts, bean sprouts, edamame and just about any other veggie you like would also be a delicious addition to this dish. *Tamari is gluten-free soy sauce and tastes just like regular soy sauce. You can find it in the ethnic aisle of most grocery stores or at an Asian market.

 

Chicken Pot Pie

INGREDIENTS

FILLING

  • Olive oil cooking spray

  • 1 lb boneless, skinless chicken breast, diced

  • 1 large yellow onion, diced

  • 2 large carrots, peeled and diced

  • 1 cup frozen peas

  • 2 cups low-sodium chicken broth

  • 4 tsp fresh thyme, minced

  • 2 tbsp whole-wheat flour

  • Fresh ground black pepper, to taste

BISCUITS

  • 3/4 cup skim milk

  • 2 1/4 tsp apple cider vinegar

  • 2 cups plus 2 tbsp whole-wheat pastry flour, divided

  • 1 tbsp baking powder

  • 1 tsp baking soda

  • 1/8 tsp sea salt (optional)

  • 1 tbsp safflower or olive oil

DIRECTIONS

Preheat oven to 450°F.

Prepare filling: Heat a large cast iron or ovenproof nonstick pan over medium-high for 1 minute. Mist with cooking spray. Sauté chicken until no longer pink, 3 minutes.

Add onion and carrots. Sauté until onion is slightly browned, about 5 minutes. Add peas and sauté for another minute or until thawed.

Stir in broth and thyme and cook until broth is warmed, about 2 minutes. Stir in 2 tbsp whole-wheat flour and reduce heat to medium. Stir constantly until broth is thickened, about 2 minutes. Season with pepper and turn off heat, but do not remove pan from element.

Begin preparing biscuits: Pour milk in a cup, then add vinegar to milk. Let stand for 2 minutes.

In a large mixing bowl, blend 2 cups whole-wheat pastry flour, baking powder, baking soda and salt, if desired. Stir in milk-vinegar mixture, a 1/4 cup at a time, add oil, and then add remaining 2 tbsp whole-wheat pastry flour. (NOTE: The dough will be slightly sticky. If it is too sticky, add another tbsp of flour.)

Using your hands, form 12 small biscuits, about 1 1/2 to 2 inches in diameter. (TIP: If the biscuits are exceptionally sticky, dust your hands with a little bit of flour to make it easier to form them.) Ladle chicken-vegetable mixture into 4 large ramekins, individual casserole dishes or soup tureens, about 3/4 cup per serving. Place 3 biscuits on top of each ramekin and place all ramekins into a cookie sheet or baking pan lined with aluminum foil. (NOTE: The biscuits will bake on top of chicken-vegetable mixture.) Place pan on rack in middle of oven. Bake for 10 minutes or until chicken-vegetable mixture is bubbling and biscuits are slightly browned on top. To serve, place ramekins on individual plates, as they will be too hot to handle.

 

NOTE:
Adding apple cider vinegar to the skim milk slightly curdles it, which will give the biscuits a buttermilk flavor. Instead of using your hands to form the biscuits, you can also roll out dough and use a small cookie cutter to cut out 12 biscuits.  

Also, if you are gluten free, replace with gluten free flour.

Zucchini Lasagna

INGREDIENTS

5 medium zucchini (2 lb.)

tsp kosher salt, divided

½ tsp black pepper, divided

½ tsp garlic powder

1 Tbsp olive oil

1 lb. lean grass fed ground beef

1 Tbsp minced garlic

1 (15oz) whole milk ricotta cheese, room temp

2 large eggs

½ cup (packed, 1oz) chopped fresh basil

1⅓ cup no sugar added marinara sauce

8oz mozzarella cheese, shredded

 

 DIRECTIONS:

 

Preheat oven to 350 F. Slice zucchini

lengthwise, into ¼-inch-thick strips. Brush

with olive oil & sprinkle with ½ tsp salt, ⅛ tsp black pepper & ½ tsp garlic powder. Grill the slices, 2-3 minutes on each side, or until golden & firm.  Spread on paper towels to soak up moisture.

In a large skillet, heat olive oil over medium-high heat, approx. 3 minutes. Add the meat, garlic, ½ tsp kosher salt & ¼ tsp black pepper. Cook, stirring to break up the meat, until meat is browned, 5-7 minutes. Drain into a colander, then mix in a bowl with 1 cup marinara sauce.

In another bowl, with a fork, mix together the ricotta, eggs, basil, & remaining salt and pepper.

Assemble the lasagna: Spread ⅓ cup of the marinara sauce on the bottom of a 9 X 13 baking dish; Top the marinara sauce with a layer of zucchini, then a 1/3 of the ricotta mixture, a 1/3 of the meat mixture, & a 1/3 of the mozzarella cheese; Repeat. Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 2 minutes on high to brown the cheese.

 

Slow Cooker Teriyaki Chicken

INGREDIENTS

2 lbs boneless, skinless chicken breasts

2 cloves garlic, minced

1/2 cup chopped white onion

1/4 cup honey

1/2 cup soy sauce (Bragg liquid aminos)

1/4 cup rice wine vinegar

1 Tbsp. chopped fresh ginger

1/8 tsp. ground black pepper

1/4 cup cold water

3 Tbsp.  organic cornstarch

(optional toppings: sliced scallions & toasted sesame seeds)

 

DIRECTIONS

Add chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, & black pepper. Pour mixture on top of the chicken breasts. Cover slow cooker, & cook on high for 4-5 hours, or until the chicken is cooked through & shreds easily with a fork.

Remove the chicken with a slotted spoon to a separate bowl & shred it using two forks.

Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

In a separate bowl, whisk together the cold water & cornstarch until the cornstarch is dissolved & no longer lumpy. Pour the cornstarch mix into the teriyaki sauce mixture, & whisk to combine. Bring the mixture to a boil over medium-high heat, & let boil for approx. 1-2 minutes or until thickened. Remove from heat, & pour sauce on top of the shredded chicken. Toss to combine.

Serve over brown rice or quinoa topped with scallions (green onions) & toasted sesame seeds if desired

Blackened Cod w/ Mango Salsa

INGREDIENTS

•  4 wild caught cod filets

•  1 tbsp ground cumin

•  1 tbsp ground coriander

•  1 tbsp ground chili powder

•  sea salt and pepper

•  2 tbsp coconut oil

•  1 ripe mango, diced

•  1 ripe avocado

•  ½ of a medium sized red onion, diced

•  1 bell pepper, any color, diced

•  1 jalapeno, ribs and seeds removed, minced

•  ¼ cup fresh cilantro, chopped

•  juice of 1 lime

 

DIRECTIONS: 

First prepare your mango salsa. Place diced mango, onion, bell pepper and jalapeno in a mixing bowl. Season liberally with sea salt and pepper.

Squeeze the lime juice into the bowl and stir to combine.

Add the cilantro in and give it a mix.

 Let sit for at least 15 minutes, but it will only get better the longer it sits.

Taste and adjust the seasoning if needed. If your mango isn't quite ripe, you can add in a bit of honey to sweeten it up.

For the fish, heat a large skillet over medium high heat on the stove top.

Add the coconut oil to the pan and let it get hot!

Season your fish on both sides with sea salt, pepper, chili powder, cumin and coriander.

When the oil is hot, place your filets in the pan and leave them alone! Don't try to move them. They will just break apart. If you leave them alone, they will form a crust and pull away from the pan on their own.

Cook for 3 minutes on each side.

Top the fish with the mango salsa.

Garnish with a wedge of lime, fresh cilantro and slice avocado on top. Enjoy!

Balsamic Glazed Pork Tenderloin

INGREDIENTS

  3-4 lbs pork tenderloin

  2 tbsp coconut oil

   Sea salt and pepper to taste

  2 tbsp herbs de Provence

  1 tbsp garlic powder

  1 onion, sliced

  1 bell pepper, sliced

  1/2 cup balsamic vinegar

DIRECTIONS

  Preheat your oven to 400 degrees F.

  Heat the coconut oil in a cast iron skillet (or other oven safe skillet) over high heat on the stove top.

  Season all sides of the pork with sea salt, pepper, garlic powder and herbs de Provence.

  When the oil is hot, sear the pork on all sides until evenly brown. The pork should sizzle when you put it in the pan! If it doesn't, it's not hot enough. Searing the meat will lock in the moisture so don't skip this step!

  When the pork is browned, remove it from the pan and add in the onions and peppers. Season with sea salt and pepper.

  Add the pork back in to the skillet. The onions and peppers serve as a bed so the pork doesn't burn.

  Transfer the skillet to the oven and roast uncovered for 20 minutes.

  Remove the pork from the oven and let it rest before slicing for 10-15 minutes.

  While the pork is roasting, make the balsamic glaze. In a small saucepan, heat the balsamic vinegar over medium heat. Let it simmer until it has reduced by half. As you let it cool, it will thicken.

  Drizzle the glaze over the pork or serve on the side as a dipper! Enjoy!

 

 

 

Asian Chicken

INGREDIENTS

 

For the Chicken:

•   1 lb boneless skinless organic chicken breast

•   1/4 cup coconut aminos

•   2 tbsp organic raw honey melted

•   1 inch knob fresh ginger, grated

•   3 cloves of garlic, crushed

•   1 tsp red pepper flakes

Non-Noodles:

•   3 medium zucchini. To make the noodle shape, I use a julienne peeler. You can find these at the regular grocery store. But if you don’t have one, just use a vegetable peeler. Your noodles will be thicker like fettuccine, but they will still be great.

•   1 onion, thinly sliced

•   1 bell pepper, any color, julienned

•   2 cloves of garlic, minced

•   1 inch knob of ginger, minced

•   1/4 cup coconut aminos

•   1/4 cup tahini (if you don’t have tahini, just use pure almond butter )

•   juice of 1 lime

•   2 tbsp honey, melted

•   Cilantro to garnish

DIRECTIONS

For the Chicken:

•   Throw the chicken along with the coconut aminos, honey, ginger, garlic and rep pepper flake in a dish and massage it into the chicken. Refrigerate and marinate for at least one hour but overnight is great.

•   Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the chicken to the pan and cook about 5 minutes per side if you’re using thighs.

•   When the chicken is cooked through, remove it from the pan and set it aside to let it rest while you cook your non-Noodles.

Noodles:

•   In the same pan you cooked the chicken in, add a bit more coconut oil if needed and heat it over medium-high heat. Throw your bell pepper and onion into the pan and cook until translucent, about 2 minutes.

•   Add the garlic and ginger to the pan, and saute another 2 minutes, until fragrant.

•   Add the zucchini to the pan and saute another 1-2 minutes.

•   In the meantime, in a large mixing bowl combine coconut aminos, tahini, lime juice and honey. Whisk to combine.

•   When you have saute’d the vegetables, remove from the pan and place into the mixing bowl with the sesame sauce. Toss to coat.

•   Garnish with fresh chopped cilantro and serve. Enjoy!