Curtis Stone's Slow-Cooked Thai Chicken With Corn and Asparagus Can't stand doing dishes?

Try superstar chef Curtis Stone's one-pot recipe from What's For Dinner?, his new cookbook. This dinner his favorite home-cooked meal is a healthy, no-fuss (and dairy-free!) option that's rich with Thai flavors. Ingredients Serves 4 4 whole chicken legs (thighs and drumsticks; about 11 oz each) Kosher salt 2 tbsp olive oil 1 yellow onion, thinly sliced 1 cup fresh corn kernels (from about 2 ears of corn) 1 tbsp finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 2 1/2 cups unsweetened almond milk Zest of 1 lime, removed in wide strips with a vegetable peeler 2 tbsp Thai or Vietnamese fish sauce (nam pla or nuoc mam) 8 oz asparagus, woody stems trimmed, cut diagonally in half 1/4 cup packed torn fresh basil leaves 1/2 cup unsweetened coconut milk 1 lime, cut into wedges, for serving Directions Season the chicken with salt. Heat a large deep heavy skillet over medium-high heat. Add the olive oil, then place the chicken skin side down in the skillet and cook for about 3 minutes, or until the skin side is browned. Turn and brown the other side, about 3 minutes more. Transfer the chicken to a plate. Drain all but 1 tablespoon of fat from the skillet and return the pan to medium-high heat. Add the onions and cook, stirring often, for about 3 minutes, or until fragrant. Stir in the almond milk, lime zest and fish sauce, return the chicken to the skillet and bring the liquid to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 45 minutes, or until the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife and the liquid has reduced slightly. Add the asparagus and basil leaves to the chicken and cook for about 2 minutes, or until the asparagus is crisp-tender. Stir in the coconut milk and season to taste with salt. Divide the stew among four deep soup bowls and serve hot with lime wedges. Strawberry French Toast (Phase 1) Serves 1

Ingredients 1 egg white 1 tsp vanilla extract 1/4 tsp ground cinnamon 1 slice sprouted-grain bread 1/2 cup frozen strawberries 2 tsp lemon juice 1/8 tsp Stevia or Xylitol Directions Whisk together the egg white, vanilla and cinnamon in a small mixing bowl. Soak the bread well in the mix, coating both sides. Heat a nonstick skillet and place the bread onto the hot surface, turning occasionally to toast both sides. While it cooks, heat the strawberries in a pan over low heat. When they are halfway softened, add the lemon juice and Stevia or Xylitol and cook until warm. Immediately pour over the French toast and eat! Chicken and Broccoli Bowl (Phase 1) Serves 4 Ingredients 4 cups vegetable or chicken broth 1/2 cup chopped red onion 1/2 cup chopped carrot 1/2 cup chopped celery 1 tbsp parsley or cilantro 1 tsp minced garlic 1/2 cup brown rice 1 lb skinless, boneless chicken breast, chopped into 2-in pieces 4 cups broccoli florets 1 tablespoon lime juice 1/2 tsp minced parsley 1/2 tsp sea salt 1/2 tsp black pepper Preheat the oven to 375F. Mix the broth, vegetables, 1 tablespoon parsley and garlic in a large pot. Add 1 cup of water and bring to a boil. Add the rice and bring back to a boil. Cover and simmer for 25 minutes. Remove the lid and simmer for 5 more minutes. Set aside. While the rice cooks, put the chicken and broccoli in a mixing bowl. Add the lime juice, parsley, salt and pepper. Mix well until the chicken and broccoli are coated

with the flavorings. Transfer the chicken and broccoli mixture to a larger baking pan, spreading it evenly in the bottom with a spatula. Bake for 30 to 35 minutes. Remove the chicken from the oven and allow to cool. Divide the rice into four 1/2cup servings. Divide the chicken and broccoli mixture into four equal portions and place on top of the rice. Serve and enjoy. (Dont hesitate to double this recipe and freeze more portions.) Baked Cinnamon Grapefruit (Phase 1) Serves 1 Ingredients 1 pink grapefruit 1/4 tsp of cinnamon Pinch of cardamom (optional) Pinch of nutmeg (optional) Directions Peel and section grapefruit. Sprinkle with cinnamon, cardamom and nutmeg. Bake for 20 minutes at 375F or until cinnamon has caramelized. At-Home Energy Drink If your kids need an energy boost, skip sugary store-bought energy drinks and make this instead. It's full of nature's best energy source: greens! The fruit and yogurt mask the bitterness of the kale, making this shake a great way to feed greens to picky eaters. 509 Added to Recipes on Tue 03/26/2013 Ingredients 1 cup baby kale 1 cup raspberries, frozen 1 cup almond milk 1/2 cup vanilla greek yogurt Directions Put all ingredients in a blender and blend until smooth. Raspberry-Orange Immunity Smoothie Bolster your immune system with vitamin C and antioxidants in this healthy and simple snack or breakfast treat. Provided by YouBeauty.com 2K+ Added to Recipes on Tue 03/12/2013

Ingredients 1 cup nonfat or low-fat vanilla soy milk 1 cup frozen raspberries 1 medium ripe banana 1/2 cup orange juice with one ice cube or 1 Tbs frozen orange juice concentrate Directions Combine all ingredients in blender. Cover and blend until smooth. Nutritional Info Calories 253 Fat 0.2 grams Aging fats 0.1 grams Fiber 5.3 grams Carbs 28 grams Protein 4.8 grams Sodium 15 milligrams Potassium 584 milligrams Healthy Chicken Nuggets and Fries This delicious recipe, courtesy of the National Kidney Foundation tastes great and is also kidney-friendly in honor of National Kidney Month! The nuggets are appropriate for CKD, dialysis and diabetes, and the fries are appropriate for CKD and dialysis. 120 Added to Recipes on Wed 02/27/2013 Baked Chicken Cornflake Nuggets (Appropriate for CKD, dialysis, diabetes) Ingredients Serves 8 (Makes about 40 nuggets, 5 nuggets per person) 1 1/2 lb air-chilled chicken breast, cut into 1.5 by 1-inch nuggets 1 6-oz container low-sodium 0% Greek yogurt 1 cup all-purpose white flour (if gluten-free versions, skip this step) 1 egg, whisked 1 cup crushed wheat cornflakes (0 mg sodium) 1/2 cup lemon juice 1/4 tsp dried dill 1/4 tsp dried celery seed 1/4 tsp salt-free garlic powder 1/4 tsp dried lemon peel 1/4 tsp freshly ground black pepper Olive oil spray

Directions In a plastic container, mix the chicken with yogurt and lemon. Use your hands to rub all the ingredients together so that the chicken is completely covered in the yogurt, lemon marinade. Then cover the container and place it in the fridge overnight, or a minimum of four hours. When you're ready to get baking, preheat oven to 400F. Take the chicken out of the fridge and let it come to room temperature. While it warms up, prepare your breading station. In three separate bowls place the following: Bowl 1: Flour Bowl 2: Whisked egg Bowl 3: Crushed cornflake breadcrumbs mixed with spices (dill to black pepper) Place an oven-safe cooling rack on a baking sheet, or if you don't have one, just cover a baking sheet with parchment paper. Then, start breading your chicken by dipping each strip or nugget into the flour, then dredging it in the egg, and finally rolling it in the cornflake crumbs. Place the nugget on the cooling rack and continue with the others until all are breaded. Give all the nuggets a quick spray of olive oil and place it into the oven until brown and crispy, 15 to 20 minutes. Serve warm. Baked Polenta Fries (Appropriate for CKD, dialysis) Ingredients Serves 4 (Makes 40 fries, 10 fries per person) 3 cups water 1 cup yellow polenta (look for brands with 0 mg sodium) 1/2 tsp dried dill 1/4 tsp salt-free garlic powder Olive oil spray Directions In a medium pot, bring water to a gentle boil over medium heat. Slowly pour in the polenta, stirring as you go. Add the dried dill and the salt-free garlic powder and continue stirring over low heat until polenta is thick and liquid is absorbed, about 10 to 12 minutes. Allow the polenta to cool for 10 minutes and then spread, about 1/2-inch thick, in a lightly greased 9 by 12-inch baking pan. Or, if you have two small 8 by 13-inch tart pans that works as well. Place in the refrigerator to chill for 30 minutes. Preheat the oven to 450F. When cooled, rub the top of the polenta with a little olive oil using a pastry brush or your hand. Or you can coat with some olive oil spray. Then cut your polenta into fry

shapes. You can make skinny fries or thick steak fries. Place them in a single layer on a baking sheet and into the oven to bake for 10 minutes. Flip and bake for a second 10 minutes, until golden brown. Serve warm. Bunless Quinoa Lamb Burgers with Curry Ketchup This delicious recipe, courtesy of the National Kidney Foundation tastes great and is also kidney-friendly in honor of National Kidney Month! These two recipes are appropriate for CKD, dialysis and diabetes. 313 Added to Recipes on Wed 02/27/2013 Ingredients Makes 8 servings (1 burger per person)

1 cup whole grain, white quinoa 1 pound ground lamb, raw (turkey meat can be used if lamb is unavailable) 1 egg, whisked 4 garlic cloves, minced 1 tbsp fresh, grated ginger (or minced) 1/2 tsp cumin 1/2 tsp freshly ground black pepper 1/4 tsp smoked paprika 2 tbsp fresh mint, chopped 1 tbsp fresh cilantro, chopped 1 tbsp fresh chives, chopped 2 tbsp sesame oil 1/2 red onion, thinly sliced 1/2 cup Tomato-Less Ketchup (see next page) 2 tsp salt-free curry powder Crme frache or 0% Greek Yogurt Green cabbage or butter lettuce leaves, washed Directions In a medium sized pot, bring 2 cups of water to a boil over medium-high heat. When bubbling, add in the quinoa and reduce to medium-low heat. Cover the pot with a lid, making sure to check in on the quinoa and giving it a stir every few minutes, cooking for 10 to 15 minutes total. When quinoa is ready it will puff up, with little white tendrils sprouting from the grain, and will be nice and fluffy to eat. If it is still too hard, add a little more water and continue to cook. Pour the cooked quinoa into a large mixing bowl and set aside to cool, 10 minutes. Add the raw lamb, egg, garlic, ginger, black pepper, paprika, mint, cilantro and chives to the quinoa bowl. Using your hands, mix all the ingredients together until combined. Form 8 burger patties and set aside on a plate.

If you're cooking indoors, heat a tablespoon of sesame oil in a large skillet and when hot, add 4 of your patties to the pan, cooking 8 to 10 minutes per side. When done, place the burgers on a clean plate and cover with foil. Repeat with the remaining pattie and set aside. Then, add your onion slices to the now-empty burger pan, in those leftover meat juices, and cook until the onions have softened and caramelized, about 5 to 8 minutes. And while those onions melt, mix your Tomato-Free ketchup with the curry powder in a separate bowl. (Note: If you're grilling outside, cook the burgers for the same amount of time and cook your onions in a pan, on a stove, with 2 tsp of sesame oil while someone keeps an eye on your patties). To plate, put a single burger in a cabbage leaf. Then layer the toppings as follows: 1 tablespoon crme frache or Greek yogurt, 1 tablespoon Tomato-Free ketchup and about 1 tablespoon of the sauted onions. Tomato-Free Ketchup Makes 2 cups Ingredients 3 red bell peppers, stems and seeds removed 1/4 cup apple cider vinegar 1/2 cup dark brown sugar 1 tsp freshly ground black pepper 1/2 tsp balsamic vinegar 1/4 tsp no-salt garlic powder 1/4 tsp smoked paprika Directions Roughly chop the bell peppers into large chunks and then place them in a food processor or blender. Add the apple cider vinegar and blend until you have a bell pepper and vinegar smoothie. Pour the blended red bell pepper and vinegar mixture into a small pot or saucepan, add the brown sugar, balsamic vinegar, black pepper, garlic powder, and smoked paprika and bring to a rolling simmer over medium heat. Cover with a lid and cook over low heat until the mixture is reduced by a third, about 15 minutes. If using right away, keep the ketchup warm on low heat with the pot or saucepan covered. Or, if it is being saved for later use, place it in an airtight container and refrigerate. Ketchup will stay good for 1 week. Stress-Free Glucose-Balancing Recipes

Reduce your stress and regulate your blood sugar with 24 hours' worth of glucosebalancing dishes from dietician Mitzi Dulan, RD, CSSD. Each meal contains three vital components protein, fiber and healthy fat so you don't spike and crash. Get her glucose-balancing shopping list! 215 Added to Recipes on Fri 02/22/2013 Breakfast Oatmeal Makes 1 serving Ingredients 3/4 cup raw oats 1/2 cup hemp milk 1 tsp almonds, sliced 1/2 tsp cinnamon Directions Mix oatmeal with milk and microwave for about 1 minute and 45 seconds. Add milk to desired consistency. Sprinkle with cinnamon and sliced almonds. Lunch Sweet Potato Veggie Burgers Makes 6-7 large patties Ingredients 2 15-oz cans cannellini white beans, drained 2 large sweet potatoes, cooked, mashed 1 tbsp tahini 1 tsp Greek yogurt 2 tsp honey 1 tsp lemon-pepper seasoning 1/4 cup whole-wheat flour 1 cup Panko crumbs 1 tbsp olive oil

6-8 whole-wheat buns 2 Hass avocados Black pepper, to taste Directions Bake sweet potatoes. Peel, place in large mixing bowl. Place drained beans to mixing bowl. Mash beans and potato together. Add tahini, Greek yogurt, honey, lemon-pepper seasoning, flour and any additional seasoning. The mixture be soft and moist. You should still be able to form a patty. Add more flour or breadcrumbs to thicken the mixture if needed. Heat 1 tablespoon olive oil in a pan over high heat. Form a patty from the mixture and coat generously in Panko crumbs. Put patties in pan. Cook until browned on both sides. Allow patties to cool. Serve on whole-wheat bread with 2 slices of Hass avocados per burger. Dinner Mediterranean Wild Salmon Makes 1 serving Ingredients 5-6 oz wild salmon fillet 1 tbsp pesto 2 tbsp kalamata olives 1/4 cup sun-dried tomatoes 2 tbsp feta cheese Directions Preheat oven to 350F. Rub pesto over salmon fillets. Top with olives, sun-dried tomatoes and feta cheese. Bake for 20 minutes. Quinoa Carrot Salad Makes 1 serving Ingredients 1/4 cup red, white, black quinoa 1 cup water 4 baby carrots, chopped 2 tsp chopped fresh cilantro 2 tsp lemon juice

2 tsp extra-virgin olive oil 2 cup fresh organic baby spinach Directions Boil water in saucepan; while it boils, rinse quinoa. Add quinoa to boiling water and cook for about 10 minutes or "al dente." Strain cooked quinoa and let cool. Chop carrot and cilantro. Mix together the quinoa, carrots, cilantro, lemon juice and olive oil. Serve over baby spinach. Indonesian Fried Rice Achieve peak performance with Indonesian Fried Rice, made with tofu, peanuts and nutrient-packed California Dried Plums. Recipes provided by California Dried Plums 38 Added to Recipes on Fri 02/22/2013 Ingredients cup chopped onion 1 serrano chile, chopped 2 tbsp California dried plum pure 2 tbsp soy sauce 2 tbsp brown sugar 1 tsp tomato paste 3 tbsp vegetable oil 4 cups cooked brown basmati rice 8 ounces firm tofu, diced cup diced California dried plums cup peas cup chopped scallions cup chopped roasted unsalted peanuts cup julienned carrot cup peeled, seeded cucumber cut into thin half-moons Directions In a food processor or blender, process onion and chile to make a paste. In a small bowl, whisk together dried plum pure, soy sauce, sugar and tomato paste. In a large nonstick skillet, heat oil over high heat. Add onion mixture and cook 1-2 minutes. Add dried plum mixture, rice and tofu; stir-fry about 5 minutes or until hot. Add diced dried plums, peas and scallions and stir-fry 2 minutes more. Transfer to a serving bowl or individual plates and garnish with peanuts, carrot and cucumber. DASH Diet Meal Plan Recipes Dash to a healthier you! Voted by health experts as the best overall diet three years in a row, the DASH Diet originally developed to fight high blood pressure is a

safe and easy-to-follow eating plan that fights diseases and can even help you lose weight. Incorporate these recipes from Marla Heller's two-phase plan from The DASH Diet Weight-Loss Solution. Find sample meals for each phase here! 355 Added to Recipes on Mon 02/18/2013 Acapulco Tuna Salad Makes 4 servings Ingredients 2 6-oz cans tuna, very low sodium 2 tbsp low-fat mayonnaise or regular mayonnaise made with olive oil 1 medium tomato, diced 1/2 small sweet onion, diced very finely 1 jalapeo, diced, seeds and spines removed 1 tbsp lime juice Directions Drain the water from the tuna and mix all the ingredients in a medium bowl. Crispy Grilled Chicken Makes 4 servings Ingredients 4 chicken breasts, bone in, with skin Garlic clove or salt-free seasoning mix (optional) Directions Heat the barbecue grill to medium heat. Create a boat out of aluminum foil for each of the chicken breasts. Use nonstick aluminum foil for the boats for best results. If desired, for extra flavor, rub the chicken with a peeled, cut garlic clove or sprinkle with salt-free seasoning mix. Place chicken, skin side down, in boats. Cook for 45 minutes, turning the chicken in the boats every 15 minutes. You will get a lovely, golden brown color and intense flavor from the caramelization of the chicken skin. And does it get any easier? Naked Chicken Piccata Makes 4 servings Ingredients 4 boneless, skinless chicken breasts Lemon-pepper seasoning mix

1 tbsp olive oil 2 tbsp lemon juice 1/2 teaspoon lemon zest 1 tbsp butter or margarine 1 cup low-sodium chicken broth, preheated in a microwave Directions First, pound the chicken breasts with a wooden mallet until they are about 1/4-inch thick. This will be easiest if you place them on sheets of plastic wrap and sprinkle water around the sheets so they dont stick so much. You could also use a rolling pin to thin and even out the breasts. Sprinkle the breasts with the lemon-pepper seasoning mix. Heat the oil over medium-high heat. (If the oil is smoking, the cooking temperature is too high.) Add the chicken and cook about 4 minutes on each side, or until browned. Remove the chicken from the pan, and place on a plate with a cover (such as a pot lid or aluminum foil) to keep warm. Add the lemon juice, zest, and hot chicken broth to the skillet, scraping the pan to loosen any browned bits. Continue to cook to thicken the sauce. Reduce the heat and add the butter or margarine. Return the chicken to the pan and cook about another 3 minutes, or until the internal temperature of the breasts is at least 165F. Hint: To make this dish even lower in sodium, use 1 cup of white wine instead of the chicken broth. You will still have great flavor. Meaty Sauce Over Spaghetti Squash Makes 4 servings Ingredients 1 lb extra-lean ground sirloin (could substitute lean ground turkey) 1/2 medium onion, diced, or 1/2 cup frozen onions 2 cloves garlic, crushed or minced 1 14.5-oz can diced tomatoes, no added salt 1 14.5-oz can tomato sauce, no added salt 1/2 tsp dry Italian seasonings 1 medium spaghetti squash 4 fresh basil leaves cut into thin strips Directions Preheat the oven to 375F.

Brown the ground beef in a nonstick skillet over medium heat. Add the diced onions directly to the cooking ground beef, to saut. Before adding the garlic, turn the heat down slightly. Then add the garlic. (Hint: Remove the skin by smashing it under the blade of a chefs knife. You can either mince the garlic or squeeze it through a garlic press.) After the meat is fully browned and the onions are mostly translucent, add the diced tomatoes and tomato sauce. Then add Italian seasonings to your own taste. Turn down the heat to low, and allow to simmer and thicken. For the spaghetti squash, cut the squash in half first, then scrape out the seeds. Boil in a large pot for 30 minutes, or fill a rectangular baking dish partway with water, place the squash halves with the rind facing up, and bake for about 40 minutes, or until soft. Add the basil to the spaghetti sauce. Then, pick up the squash lining just like you would pasta. Top with the spaghetti sauce, and enjoy. Hints: Add a salad and you have a low-calorie meal with about 5 servings of vegetables and 3 ounces of lean meat. To make this a vegetarian dish, add soy-based crumbles instead of the sirloin. Use 1 tablespoon of olive oil to saut the onions and garlic before adding the crumbles. Keep the temperature slightly less than medium, to avoid burning the garlic, which would create a harsh flavor. If you have leftover spaghetti sauce, freeze for another use. Zucchini Lasagna Makes 6 servings Ingredients 1 tbsp olive oil 2 large zucchinis, sliced about 1/4-inch thick 4 large tomatoes, sliced about 1/4-inch thick 2 medium onions, sliced very thin 1 sprig fresh basil, 6-8 leaves, chopped or thinly sliced Italian seasonings 8 oz shredded 2% mozzarella Ground black pepper Directions Preheat the oven to 400F.

In a 2 1/2-quart oval bakeware dish, pour the olive oil (or spray with olive oil cooking spray). Cover the bottom of the dish with sliced zucchini. Then, spread a layer of tomatoes and a layer of onions. Top with half of the sliced basil, Italian seasonings (or other herbs from your garden), and ground pepper. Then add a layer of about half the shredded cheese. Repeat (except for the olive oil). Bake about 30 minutes. Let cool for 5 minutes before serving. Hints: This recipe is especially great for using up end-of-summer veggies. An easy way to slice the basil is to roll up several leaves (stem edges inside), and then make thin slices. You end up with very thin strips, called a chiffonade. This recipe is adapted from Liz Manasters From A to Zucchini. Super-Savory Sliders Makes 4 servings Ingredients 1 tbsp olive or canola oil 1/2 large Bermuda onion or 1 medium, sliced very thin 1 small pat of butter 1/4 cup red wine 1 lb extra-lean ground sirloin 4 slices 2% Swiss cheese 2 cups grape tomatoes Directions Preheat the oil in a nonstick skillet over medium to medium-low heat. Sweat the onions in the oil until very translucent and soft, about 20 minutes. Stir often, and turn down heat if needed to avoid crisping the onions. At the end of the sweating, add the butter and red wine to finish. Make 3 very large, thin hamburger patties, using the ground sirloin. Pan-broil them over medium-high heat, about 2 minutes on each side, in the same skillet used to cook the onions. After cooking, cut each patty into fours for each slider. Top with Swiss cheese, and add grape tomatoes on the side. Cover with mustard if desired.

Hints: Sweating onions means that you cook them slowly, with minimal browning. This brings out all the sweet flavor of the onions. If your kids dont like onions, le ave them off their portion. And let them have slider buns. Great sides would be green beans and coleslaw. The Hormone Diet Recipes Your hormones control more than just your mood. They can affect your weight, hunger, sleep even where your fat is stored! So when they're thrown off balance, it can impact your health. Reset your hormones with these 10 recipes from Dr. Natasha Turner, best-selling author of The Hormone Diet. 645 Added to Recipes on Fri 02/15/2013 Goat Yogurt and Blueberry Smoothie Serves 1 Ingredients 1 serving whey protein isolate 1/2 cup plain goat yogurt 1/2 frozen banana 1/2 cup frozen blueberries 1 tbsp chia seeds 1/2 cup water Directions Combine all the ingredients in a blender and pure on high speed until smooth. Awesome Omelette Serves 1 Ingredients 1 tbsp extra-virgin olive oil 14 cup diced green bell pepper 14 cup diced red bell pepper A few slices of red onion, chopped 12 cup sliced mushrooms 1 large omega-3 egg 3 large egg whites 2 tsp crumbled goat cheese 1 slice rye toast (optional) Directions Heat the olive oil in a small skillet over medium heat. Add the green and red peppers, onion and mushrooms and saut until the vegetables soften.

Meanwhile, beat the egg and the egg whites with a wire whisk in a small bowl until blended. When the vegetables are soft, transfer them to another bowl and set aside. Pour the egg mixture into the skillet and cook several minutes over medium heat until the eggs are set. Spread the vegetables evenly on one side of the cooked egg, top with the goat cheese and using a spatula fold the omelette in half over the vegetables. Enjoy with a piece of rye toast after your detox stage. Crispy Chicken and Lettuce Wraps Serves 1 Ingredients 1 small green apple, diced (unpeeled) 1/4 cup diced red bell pepper 1/4 cup diced cucumber 1 tbsp finely chopped red onion 1 boneless skinless chicken breast (approximately 4 to 5 oz each), cooked and diced 1/4 cup 0% Greek yogurt 2 tsp extra-virgin olive oil Salt and pepper to taste 1 small head of lettuce (4-5 leaves) Directions In a bowl, combine all ingredients except for the lettuce. Chill for 1 hour. Place the chicken mixture inside each lettuce leaf, roll into cylinders and serve. Cottage or Ricotta Cheese Oatmeal Pancakes Serves 2 Ingredients 1 cup old-fashioned, slow-cooked oats 1 tbsp ground flaxseed or ground chia seed 1/4 cup fresh blueberries 1/2 cup low-fat cottage cheese or ricotta cheese 3/4 cup egg whites (6 egg whites) 1/2 tsp pure vanilla extract 2 tsp canola or coconut oil Directions Combine the oats and ground seeds in a large bowl. Stir in the blueberries, cheese, egg whites and vanilla extract. Heat 1 teaspoon of the canola or coconut oil in a large skillet over medium heat. Pour 1/4 cup of the pancake mixture into two areas on the pan. Cook until bubbles

appear on the top of the batter and the edges appear set. Flip the pancakes and cook until set in the center. Repeat using the other teaspoon of canola or coconut oil. If desired, top with 2 teaspoons of apple butter or 1/4 cup fresh berries. Lovely Lentil Soup Serves 4 Ingredients 2 tbsp extra-virgin olive oil 1 sweet potato, peeled and diced 1 large onion, chopped 4 cloves garlic, minced 1-inch piece fresh ginger root, peeled and minced 1 tbsp curry powder 1 tsp cinnamon 1 tsp sea salt 1 cup dry red lentils 4 cups vegetable stock 2 tbsp tomato paste Directions Heat the olive oil in a large saucepan over medium heat. Add the sweet potato, onion, garlic and ginger and cook until vegetables are softened. Stir in the curry powder, cinnamon and sea salt and cook for a few more minutes. Add the lentils, vegetable stock and tomato paste and mix well. Bring to a gentle boil, reduce heat and then simmer covered for 30 minutes or until lentils are cooked. Remove from the heat and serve. Spicy Lentil Burgers Serves 3 Ingredients 3 cups cooked black lentils 4 large eggs 1/2 cup grated carrots 1/2 tsp salt 1 onion, finely chopped 1 tsp ground turmeric 5 tbsps ground flaxseed 1 tbsp extra-virgin olive oil Salt and pepper to taste 3- 4 cups mixed greens Directions

In a large bowl, combine lentils, eggs, carrots and salt, and mix for 1 minute. Stir in onion and turmeric. Add flaxseed, stir, and let sit for a couple of minutes so that the flaxseed absorbs some of the moisture. In a heavy skillet, heat oil over medium-low heat. Form 6 small patties, place in the skillet, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Flip the patties and cook the second side for 7 minutes, or until golden. Serve with a large mixed green salad or vegetables on the side. Apple, Arugula and Chicken Salad Serves 4 Ingredients 2 tbsp extra-virgin olive oil, divided 1 large shallot, sliced 4 boneless skinless chicken breasts (approximately 4 to 5 oz each), cubed Salt and pepper to taste 4-6 cups arugula leaves 1 green apple, thinly sliced (unpeeled) 2 tbsp chopped walnuts, toasted 1 tbsp goat cheese, crumbled Fresh lemon juice to taste 1 1/2 cups cooked quinoa or other grain Directions In a non-stick skillet, heat 1 tablespoon olive oil over medium heat. Saut shallot for 3 to 5 minutes; remove from pan. Add 1 tablespoon olive oil and cook chicken, stirring occasionally, until just cooked through, approximately 5 minutes. Season with salt and pepper. Remove the chicken from the pan and set aside. In a large serving bowl, toss together the shallots, chicken, arugula, apple, walnuts and goat cheese. Drizzle with lemon juice. Serve with quinoa. Cinnamon Sweet Potato Pancakes Serves 1 Ingredients 1 small sweet potato 1 whole egg 1/2 cup liquid egg whites 1 tbsp 10% goat yogurt, plain 1 tbsp chia seeds 1/2 tsp vanilla extract 1/2 tsp ground cinnamon Non-stick cooking spray

Directions Bake or boil sweet potato until tender. Cool slightly, and remove the skin with a small knife. In a medium-sized bowl, mash the sweet potato until smooth. Stir in egg, egg whites, yogurt, chia seeds, vanilla and cinnamon; mix well. Lightly grease a skillet with cooking spray and place over medium heat. Using 1 heaping tablespoon of the sweet potato mixture for each pancake, cook pancakes, flipping when bubbles form. Remove from pan when pancakes are firm. Rosemary Salmon Steaks Serves 4 Ingredients 2 tbsp extra-virgin olive oil 1 tbsp fresh lemon juice 1/2 tsp dried rosemary 4 salmon steaks (approximately 4 to 5 oz each) 4-6 cups mixed greens 1 cucumber, chopped 2 cups of brown rice Salt and pepper to taste Directions Preheat oven to 350F. In a small baking dish, combine olive oil, lemon juice and rosemary. Add salmon steaks and flip to coat. Marinate for 20 minutes. Wrap each steak in aluminum foil and bake for approximately 20 to 25 minutes. Remove from oven and let cool slightly. In a large bowl, toss mixed greens together with chopped cucumber. Add salt and pepper to taste. Divide among plates and serve with salmon and 1/2 cup of brown rice per person. Roasted Vegetable Soup Serves 4 Ingredients 6 beefsteak tomatoes, halved and cored 2 carrots, in 1/2-inch slices 1 small zucchini, in 1/2-inch slices 1 large onion, sliced 1 sweet potato, in 1/2-inch slices (omit this if making the soup in week 1)

2 leeks, white and light green parts only, thoroughly washed and cut into 1/2-inch pieces 1 tsp dried thyme 4-5 garlic cloves 2 tbsp extra-virgin olive oil Salt and pepper to taste 4 cups organic low-sodium vegetable broth Directions Preheat the oven to 425F. Place the tomatoes (cut side down), carrots, zucchini, onion, sweet potato, leeks, thyme and garlic in a single layer on a large roasting pan. Drizzle with the olive oil and season with salt and pepper. Roast until tender, approximately 45 to 60 minutes. Once the vegetables are cooled, peel the tomatoes, discarding the skins, and transfer the vegetables to a large pot on the stove top. Add the vegetable broth (add more broth or water if needed). Bring to a boil then reduce and simmer for 10 to 20 minutes. Use a hand blender to pure the mixture until smooth. Ladle into four bowls and serve each topped with 1/4 cup crumbled pressed organic cottage cheese, 2 -3 tablespoons plain Greek yogurt or 2 1-inch cubes of crumbled 4% cheese as a source of protein. This soup can be kept in the fridge for up to 3 days. Kamut Pasta with Peas and Ricotta Serves 4 Ingredients 1 1/2 cups cooked kamut or buckwheat penne, fusilli or spaghetti (or another glutenfree pasta) 1/2 package frozen spinach (defrosted and drained) 1 cup frozen baby peas 1 tbsp unsalted butter 1 garlic clove, minced 1 tbsp olive oil 2 1/2 cups low-fat ricotta cheese 2-3 fresh basil leaves, chopped Sea salt and pepper to taste Directions Bring a pot of water to a boil with generous amounts of sea salt added.

Add the pasta and cook until al dente. In the last few minutes of cooking, add the spinach and frozen peas to the boiling pasta. Reserving 1/2 cup of pasta water, drain the pasta and peas. Return the pasta and peas to the pot. Toss the pasta and peas with the butter, olive oil, garlic, ricotta cheese and half the chopped basil. Add the pasta water to create a thin sauce that coats the pasta. Season with salt and pepper. Serve in pasta bowls and garnish with the remaining fresh basil. Dr. Matt Nguyens Pan-Roasted Chicken With Roasted Broccoli-Quinoa Salad This recipe, created by Dr. Matthew Nguyen, is made with epigenetic foods. What does this mean? Researchers say these foods can help you "eat away" your family history, as they can actually modify your DNA to fight conditions and diseases like obesity, cancer and heart disease. 1K+ Added to Recipes on Wed 02/13/2013 Ingredients Makes 2 servings 2 boneless, skinless chicken breasts (with skin or dark meat pieces if you prefer) 2 cups broccoli florets, cut into small, bite-sized portions 2-4 garlic cloves, left whole, but smashed 1/8 cup almonds, sliced 1/4 cup kale, finely chopped (parsley works, too) 1 cup cooked quinoa Extra virgin olive oil, to coat the pan For the dressing: 1/4 cup extra virgin olive oil Juice from 1 lemon (1/8 cup) 2 tsp honey 1 tsp Dijon mustard Salt Pepper Directions Wash and pat-dry the chicken, then season liberally with salt and pepper. Pre-heat the oven to 400F degrees. Heat 10- or 12-inch skillet on high heat, with the olive oil until shimmering. Sear the chicken until brown (approximately 3 minutes). Turn the chicken over, add the broccoli in the skillet (don't overcrowd the pan), with the whole garlic.

Place the whole skillet in the oven for about 8 minutes. While the chicken is in the oven, make your dressing for the salad by whisking the oil, lemon juice, mustard and honey together. Take the chicken out of the skillet and rest it on a plate for 5 minutes before slicing. Add the kale into the skillet and using a wooden spoon, scrape the fond off the bottom of the pan and allow kale to wilt a bit. Add the quinoa and almonds, then dress the salad on the pan. Plate and top with the chicken, drizzling a little more dressing over the chicken. Chef Donatella Arpaia's Low-Calorie Recipes A low-calorie diet may sound flavorless, boring and unfulfilling, but chef Donatellas low-calorie creations offer no shortage of flavor. Start with her tips and enjoy her breakfast, lunch, dinner and dessert recipes for a full day of surprisingly satisfying meals. 451 Added to Recipes on Fri 02/01/2013 Low-calorie doesn't have to mean tasteless, so try these cooking tips from chef Donatella: Purchase a can of olive oil spray. But just spray for a second! Buying fresh herbs and spices prevents boredom and adds flavor without fat or calories. Basil, tarragon, rosemary, thyme and chili peppers add flavor and aroma to foods without any calories or fat! Herbs and spices make a big difference in making you enjoy low-calorie food and help to prevent boredom in your eating. Treat cauliflower like a potato. A half-cup of potatoes is 67 calories, while a half-cup of cauliflower is only 14 calories. It is a wonderful replacement. Use low-fat Greek yogurt as a substitute for butter in most recipes. Low-fat, low-sodium chicken broth is your friend. Add light herbs and spices. If you like spicy foods, use chili powder and peppers to add heat and help speed up your metabolism. This soup is filling and comforting and can be used as a go-to when hunger strikes. Make extra and keep it in your refrigerator. Buy high-quality sea salt and use freshly ground pepper. They make a world of difference in terms of flavor. Roast non-starchy vegetables. This cooking method doesnt require added fat. Just add salt and pepper for delicious, flavorful vegetables! Go out of your comfort zone and roast vegetables like endive, radicchio and fennel. Find your inner chef. Use your sense of taste and make changes to dishes as long as you dont add fat!

Breakfast Roasted Cherry Tomato, Basil & Ham Egg White Omelette (110 calories)

Ingredients Makes 1 serving

1 cup chopped oven roasted cherry tomatoes (2 cups uncooked) 1/4 cup fresh basil (cut into long, thick strips) Sea salt and pepper 3 egg whites 1/4 cup skim milk Whisk until very fluffy (lots of volume) Chopped slice of Canadian ham Directions Take 2 cups of cherry tomatoes, slice in half and place on baking sheet. Spray with olive oil and add salt, freshly ground pepper and about half of the basil. Let roast for 30 minutes until nicely caramelized. Spray pan with olive oil, add ham and let brown for 30 seconds. Whisk egg whites with milk. Add whipped egg whites and cook on low heat. Add remaining basil, salt and pepper. Top with roasted tomatoes. Lunch Baked Coconut Shrimp With Spicy Apricot Dipping Sauce (110 calories) Ingredients Makes 1 serving Coconut Shrimp 1/4 cup unsweetened large coconut flakes 3/4 cup panko breadcrumbs (look for Ian's All-Natural Whole-Wheat) 3 egg whites 1-2 tsp coconut extract 8 oz large shrimp, peeled and deveined Sea salt and pepper

Dipping Sauce 1/2 cup apricot preserves (sugar free) 1 tbsp rice wine vinegar 3/4 tsp crushed red pepper flakes

Serve with a few florets of steamed broccoli.

Directions for Shrimp Preheat oven to 350F. Spread coconut over baking sheet lined with parchment paper and bake 7 minutes until golden. Place 3 tablespoons coconut into food processor; pulse until finely chopped, then in a small bowl, combine it with panko. Raise oven to 450F; place wire rack on baking sheet and set aside. Place flour in shallow dish, and in medium bowl, whip egg whites until extremely foamy. Whisk in coconut extract. Dredge shrimp in flour then dip in egg white, then in crumb mixture to coat completely. Place shrimp on rack. Season generously with salt and pepper. Bake until golden about 8 minutes. Top with remaining coconut.

Directions for Dipping Sauce Whisk all ingredients together and serve on the side. Dinner

Tarragon Breaded Chicken Breast (249 Calories) With Cauliflower Mash (47 Calories) Ingredients Makes 1 serving Chicken 4 oz chicken breast Egg-white wash 2 tbsp panko bread crumbs 2 full tbsp chopped fresh tarragon 1 tbsp parmesan cheese 1/2 cup roasted cherry tomatoes (see recipe from omelette)

Cauliflower Mash 2 oz of non-fat cream cheese 2 tbsp non-fat Greek yogurt Butter flavoring Large head of cauliflower 1/4 cup skim milk 1 tbsp parmesan Sea salt and pepper Directions for Chicken Dip chicken into egg white. Combine tarragon, panko and grated cheese in bowl and mix well. Coat chicken with bread crumb mixture. Broil chicken at high heat until thoroughly cooked. Top with cherry tomatoes.

Directions for Cauliflower Mash Steam the cauliflower and place in bowl with milk. Add all of the above ingredients and whip until smooth. Add salt and pepper to taste. Dessert

Pumpkin Mousse With Coconut Whip Cream (90 calories)

Ingredients Makes 6 servings Pumpkin Mousse 1 can 100% pumpkin 1 tsp cinnamon 1/2 tsp ground ginger 1 tsp vanilla 1 tbsp ground chia seeds (blend in a coffee grinder or food processor)

Coconut Whipped Cream 1 can coconut milk (or unsweetened dairy-free milk) 1 tbsp xylitol sweetener (or sucanat if you can treat yourself to 2 g carbs) (optional)

Directions for Pumpkin Mousse Blend all ingredients together.

Directions for Coconut Whip Cream Chill can of coconut milk overnight. Drain off excess clear liquid and whip. Add sweetener if preferred.

Layer mousse and whip cream in bowls or martini glasses, ending with a dollop of whipped cream on top. Culinary Institute $5 Veggie Pasta Pie This savory recipe from Culinary Institute of America chef Jennifer Stack is a blend of an Italian Frittata (omelet) and a Jewish Noodle Kugel (pudding). Each serving in this pie has 360 calories and a whopping 21 grams of protein and it can feed your family for under $5! Serve warm or cold.

Adapted from The Diabetes-Friendly Kitchen: 125 Recipes for Creating Healthy Meals 1K+ Added to Recipes on Mon 01/28/2013 Ingredients Serves 4 3 oz whole-wheat macaroni 6 large eggs 2-3 carrots, finely grated 2 tbsp canola or vegetable oil 2 cloves garlic, thinly sliced 1 14.5-oz can low-salt diced tomatoes 10 oz frozen, chopped spinach, thawed and squeezed dry 3 oz reduced fat cheese, shredded Salt and pepper to taste Directions Preheat oven to 375F. Bring a large pot of lightly salted water to boil and cook the macaroni according to package directions. Drain the pasta and set aside. Whisk 2 eggs in a bowl and add 1/3 of the grated carrot and 1/3 of the cooked macaroni. Season with salt and pepper. Heat 1 teaspoon of the oil in a non-stick skillet, add the egg mixture and cook over medium low heat until the eggs are set but not dry. Slide this noodle pancake onto a greased cookie sheet and keep warm. Repeat this process two more times to create a total of 3 noodle layers. Add 1 teaspoon oil to the skillet and saut 1 clove garlic until soft. Add the canned tomatoes, season with salt and pepper and cook until the juice has evaporated and the tomatoes are almost dry. Set aside and repeat the process with an additional teaspoon of oil, the remaining clove of garlic and the spinach. Add the first noodle pancake, browned side down, to a greased pie plate. Top with the cooked spinach and add 1 ounce of the shredded cheese. Add a second noodle pancake and top with the tomatoes and 1 ounce shredded cheese. Top with the final noodle pancake, browned side up, and remaining shredded cheese.

Bake in oven for 10 minutes. Cut into wedges and serve hot or cold. Clean Detox Plan: Lunches

Want to get started on the Clean Detox? Try some of these sample lunches to keep you full. See the complete 30-day meal plan that mixes and matches these recipes with Detox Dietbreakfast shakes, dinners and snacks. Get started today! 2K+ Added to Recipes on Fri 01/25/2013 Dr. Oz Fish Tacos Ingredients Serves 2 2 tsp unrefined virgin coconut oil 2 8-oz halibut filets 4 large leaves dark green lettuce leaves 1/2 cup shredded cabbage Salsa 1/2 cup blueberries 1/4 cup raspberries Juice of 1/2 lemon 1/3 cup finely chopped bok choy Salt and pepper to taste Directions Salsa: in a small bowl stir all ingredients together and set aside.

Tacos: Cook the Halibut in the coconut oil about 3 minutes per side, remove from the pan and gently break up into large bits. Top each lettuce leave with a fish portion, sprinkle with some shredded cabbage and finish off with some salsa. Serve with a wedge of lemon on the side. Hummus Chicken Ingredients Serves 2-3 2 boneless/skinless chicken breasts (local and free-range) 2 lemons (1 sliced into rounds and 1 juiced) 1/2 cup hummus 4 fresh rosemary sprigs or 2 tablespoons dried Generous drizzle of balsamic vinegar Sea salt and freshly ground pepper Hummus 1 can garbanzo beans (chickpeas), rinsed and drained 2 cloves garlic, peeled Juice of 1 lemon 3 tbsp tahini 1 tsp sea salt 1 tsp cumin 1 tsp paprika 1 tbsp extra-virgin olive oil Directions Preheat to 450F. Blend all the hummus ingredients together in a food processor. Place the chicken breasts in a small roasting pan, covering all exposed meat with the hummus (use a spoon or your hands, just make sure its layered quite thick, about 1/4). Scrunch each lemon half in your hand and then loosely arrange them over the chicken with the rosemary sprigs, broken into smaller pieces. Serve With Brown Rice Pilaf Steamed Burgers with Kimchee Ingredients Serves 4

1 lb ground meat (you can use ground lamb, chicken, turkey, duck, water buffalo, bison or venison) 1 tbsp dijon mustard 1/4 cup dried parsley flakes 5-8 white button mushrooms (or any kind you want) Lettuce leaves Dijon mustard Kimchee Empty tuna cans Large pot Steamer basket to fit in pot Directions Pulse the ground meat, mustard and parsley in a food processor until well combined and sticking together. In the empty tuna fish cans, pack a small handful of meat into a burger shape and place them on the steamer basket (you can stack them in a pyramid shape, as long as theres some air flow around each can) over boiling water and cover the pot. It takes about 10-15 minutes, but check the insides with a fork or knife until theyre cooked to your liking. Slice the mushrooms and saute in olive oil until tender and brown. Remove from heat. When the burgers are done, drain the excess liquid from each can (be careful, the steam and cans are hot!). Use the lettuce leaves as your buns, and layer the condiments with the cooked burgers. Kimchee is a great addition not only for taste, but the enzymes and alive nature of the fermented food helps digest anything cooked or with meat! Serve with a Hearty Salad. Miso Glaze Salmon Ingredients Serves 2 2 wild salmon fillets 3 tbsp gluten-free miso 2 tsp coconut nectar Olive oil Directions

In a small bowl mix the miso, coconut nectar and enough olive oil to make it into a thick liquid. Cover the fillets and broil or pan fry until cooked through, about 8-10 minutes. Serve warm. Serve with Roasted Parsnip Fries and Steamed Bok Choy. Sweet And Sour Chicken With Mixed Greens Ingredients Serves 2 1/2 cup wheat free tamari or nama shoyu or coconut aminos 1/2 cup apple cider vinegar or balsamic 1/4 cup coconut nectar 2 large garlic cloves, peeled and minced A knob of fresh ginger (roughly 1 1/2 inches), peeled and minced or 1 tsp ginger powder 2 chicken breasts, sliced into long strips about 3 long and 1/2 thick 1 tsp sesame seeds Directions Over low heat in a pan mix the first five ingredients until you have a smooth and thick sauce, roughly 12 minutes. Lay chicken pieces in the sauce and cook, stirring frequently, until cooked through (about 12-15 minutes). Add pieces to bowls of mixed greens, pour the remaining sweet and sour liquid equally over each bowl. Sprinkle with sesame seeds and serve. This works well warm or chilled. Asian Turkey Lettuce Wrap Ingredients Serves 4 1 lb ground turkey 2 tbsp coconut oil 2 carrots, finely chopped or grated 3 cloves garlic, minced 2 tbsp fresh ginger, peeled and grated 1 tsp Chinese 5 spice powder 2 tbsp wheat-free Tamari 2 tbsp rice wine vinegar 1 tbsp coconut nectar

1 can water chestnuts, chopped 1 head Boston, bibb lettuce or endive Chopped cilantro 2 green onions, chopped Directions Melt coconut oil in a medium skillet over medium-high heat. Add carrots and saute for several minutes. Add garlic, ginger, turkey and Chinese 5 spice to the pan and saute until turkey is cooked through - about 3 to 5 minutes. Add water chestnuts and cook for 3 more minutes. Stir in tamari, vinegar and nectar. Cook for a couple more minutes, stirring well to thoroughly combine. Put one scoop of turkey mixture into lettuce leaves. Top with green onions and cilantro. Slow Simmered Chicken With Chard, Mushrooms and Onions with Cherries Ingredients Serves 2 1 lb free-range, grass-fed, boneless chicken breast 1 yellow onion, peeled and sliced into 1-inch slivers 6 medium white mushrooms (or any kind you want: wild, shiitake, crimini) 1 bunch swiss chard, chopped into small pieces 1 handful cherries, pitted and sliced Directions Steam the chard until tender and remove from heat, setting aside. Save the water at the bottom of the steaming pot. Slice the chicken breast into small pieces, roughly 2 inches, saving any juices in the package. Place (along with any juices) into a large cast iron pan and begin to cook over medium heat. Add the onion slivers and mushroom pieces along with 1/4 cup of the water the chard was steamed over (it will be infused with minerals, vitamins and flavor from the chard!) Cook over medium heat, stirring occasionally until everything is cooked, but retains the juiciness, about 20-30 minutes. Serve warm over plated swiss chard and garnish with sliced and pitted cherries (a small handful for each plate). Garlic and Summer Vegetable Kelp Noodles

Ingredients Serves 2-4 2 tbsp olive oil 1 large summer squash, cut into . rounds 2 handfuls mushrooms (any kind, white, crimini, shiitake, etc.) 4 garlic cloves, peeled and thinly sliced 2 tbsp fresh chopped basil (or any herbs you have on hand) 1 bulb of fennel, green ends discarded and the white bulb sliced 1/4 cup pine nuts 1 package kelp noodles Directions Remove the kelp noodles from the package and rinse well under cold water. Drain and set aside. Slice all vegetables. Heat a large saute pan over medium-high heat. Add the olive oil, and when its warm, add the sliced garlic. Cook until the garlic becomes slightly browned and fragrant, then toss in the sliced squash, mushrooms and fennel. Continuously shake the pan, or keep stirring with a wooden spoon, to prevent the garlic from burning. Add the kelp noodles and stir for a few more minutes, using a pair of tongs to toss all the ingredients together. Add the basil, letting it wilt, which should be just about when the noodles are perfectly warm. Remove from heat and season to taste with sea salt. Garnish with any additional fresh herbs and pine nuts. Serve and enjoy! Lamb Tacos Ingredients Serves 2 Filling 2 tbsp coconut oil 4 ounces ground pasture-raised lamb (flatten into 1 large round, roughly 1/2 inch thick) or 1 1/2 cups lentils 1 medium sized summer squash (yellow and/or zucchini) 1/4 cup minced onions + another 2 tbsp for garnish 1 garlic clove, peeled and minced 1 tbsp sugar-free fajita/taco seasoning Sea salt to taste Garnish 2 tbsp minced red onions

Freshly chopped cilantro (a few tablespoons) Freshly made guacamole Handful of sprouts (optional) Taco Shells Romaine lettuce and/or brown rice tortilla wraps (These will be soft tacos.) Directions Heat a large saute pan over high heat. Melt the coconut oil and continue to heat until lightly smoking. Add the lamb and allow one side to brown for 3 minutes before flipping over. Once the lamb is flipped, add the summer squash (and/or zucchini), garlic, onion, and taco seasoning. Stir vigorously to incorporate all the ingredients. Continue to cook until the lamb is cooked through and the vegetables are soft. Season to taste with sea salt. To serve: Lay a few romaine leaves or brown rice tortillas on a plate. Cover with the lamb and vegetables. Top with the additional 2 tablespoons red onions and cilantro. Smear the shell edges with guacamole and garnish with optional fresh sprouts. Enjoy! Perfect Roasted Chicken with Root Vegetables Ingredients Serves 4 -6 1 5-lb pastured whole chicken Fresh sage Fresh rosemary Fresh thyme 1 small onion, coarsely chopped 1 lemon, coarsely chopped Veggies of your choice: Carrots, parsnips, mushrooms, onions, beets, squash, and leeks. Root vegetables will probably with stand the roasting process better. Use enough veggies to cover the bottom of a roasting pan. Olive oil Salt Pepper Directions Preheat the oven to 475F. Two hours before roasting, remove chicken from the refrigerator to bring to room temperature. Remove any organs from the cavity. Rinse chicken and pat inside and out really dry.

Generously season inside the cavity with salt and pepper. Fill cavity with onion, lemon and a few sprigs of herbs. Prepare vegetables, leaving in fairly large chunks. In a large bowl, toss with 2-3 tablespoons olive oil plus salt and pepper. Spread in a large roasting pan. Slip hand under the skin of the chicken over the breasts (and legs if you can wiggle your hand in without ripping the skin). Place several sprigs of sage, rosemary and thyme under the skin. Drizzle a small amount of olive oil over the chicken, rubbing all over the skin. Season generously with salt and pepper. Nestle chicken into the center of the vegetables. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving. Pacific Halibut Over Sauted Rainbow Swiss Chard Topped Off with Wild Mushrooms Ingredients Serves 2 Pacific Halibut 2 6-oz halibut filets Sea salt to taste 2 tbsp melted coconut oil Fresh black pepper to taste Sauted Swiss Chard 1 bunch of organic rainbow Swiss chard roughly chopped (or mix of green and red) 1 tbsp extra-virgin coconut oil Wild Mushroom Saut 1/2 lb fresh mushroom mix (shiitake, oyster, porcini, chanterelle, morel or available selection) 2 tbsp organic extra-virgin coconut oil 2 tbsp minced fresh garlic Salt to taste Sesame seeds to sprinkle Directions Preheat oven to 400F. Season halibut with salt and pepper.

Heat oil in a skillet over medium high. Cook halibut 2 or 3 minutes per side until golden. Place fish in an ovenproof dish and bake for 810 minutes until cooked through. In same pan, add oil and chopped Swiss chard greens. Saut until wilted and sprinkle with salt. Add shot of water and cover on medium heat for 1 minute. Set aside. In a new pan, heat coconut oil until melted. Add minced garlic. Add mushrooms. Saut until cooked well. Sprinkle with salt as needed. Sprinkle with chopped fresh parsley. Layer sauted Swiss chard, then fish and top with wild mushroom mix and sprinkle with sesame seeds. Chicken Taco Salad with Guacamole Ingredients Serves 2-4 1 acorn squash 1 medium rutabaga, diced into 1 pieces 1 heaping tbsp gluten-free miso 2 tbsp water 3 tbsp olive oil, plus some extra drizzles 1 yellow onion, peeled and finely diced 12 cloves of garlic, peeled and finely sliced 1 heaping tbsp of fresh minced ginger (peeled) 3 tbsp wheat-free Tamari sauce 1/8-1/4 cup coconut nectar (optional and to taste) 1/8 cup water (may not use all of it) 1 head of cauliflower, finely diced into very small pieces 1 tbsp fresh ground pepper 2 teaspoons paprika Dash or two of cayenne 2 boneless chicken breasts (cut into 1"pieces as thin as possible) 2-3 cups mixed greens Homemade Chips 2 brown rice tortillas (Food for Life) Olive oil Sea salt Homemade Guacamole 2 avocados 1/2 red onion, peeled and finely diced 1 clove garlic, peeled and minced Grated lemon/lime peel

Fresh cilantro (optional) Sea salt Directions Preheat the oven to 450F. Slice the acorn squash into 1 rounds/rings, removing the seeds. Layer them in a medium roasting pan with the chopped rutabaga pieces. Whisk the miso and water together into a sauce and pour over the vegetables with a generous drizzle of olive oil, so everything is lightly coated and well mixed. Cover with foil and place in the oven, cooking for 15 minutes. Turn heat down to 400F and remove the foil for the rest of the time it takes for the vegetables to cook and become tender, roughly another 15-20 minutes, depending on your oven temperature and pan size. To begin the rest of the taco filling, make sure the onion, garlic and ginger are all peeled and sliced into feathery thin (and small) pieces. In a large pan over low heat cook them with the oil, stirring occasionally so they melt and become soft rather than browned. This may take 10 -20 minutes. Whisk the tamari sauce, coconut nectar and two tablespoons of water in a small bowl. Bring the temperature up to medium and add the chicken pieces and stir until well mixed. Add the tamari mixture and then add the cauliflower and stir for several minutes. Add several tablespoons of water, and cover the pan with a lid so everything steams for several minutes. 3-5 minutes should be enough. Remove the lid and turn heat to high, stirring the mixture until things begin to brown and fall apart (like the texture of pulled pork or traditional taco filling). When everything is well cooked and soft, remove from heat and add the black pepper and paprika, adjusting to taste. Cut the tortillas into wedges (into quarters or eighths), brush with optional olive oil and dust with sea salt. Place in a single layer on two baking sheets and toast for 5-8 minutes until golden and crispy. Watch them carefully to avoid burning!

Mash all guacamole ingredients together in a bowl to desired consistency. Store covered in plastic wrap with the avocado pit in the dish to keep from browning as much as possible. If it does brown, simply stir it up, its perfectly fine to use. On a bed of greens add a slice or two of the acorn squash and some rutabaga pieces, topping with the taco filling, chips and guacamole. Roasted Lamb Chops with Rosemary and Steamed Asparagus Ingredients Serves 2-4 4 lamb chops or 1 rack of lamb 1/2 pound asparagus 1/2 tsp sea salt 1 tbsp extra-virgin olive oil Fresh rosemary, finely chopped 2 cloves garlic, finely chopped 1 tbsp Dijon mustard Directions Trim the woody ends off the asparagus. You may also peel off about 1 inch of the tough green fibrous sheath from the base of the asparagus stalks with a vegetable peeler. Put 1 inch of purified water and 1/2 teaspoon sea salt in a saucepan and bring to a boil. Place asparagus in the pan and steam for about 3 minutes, until tender but not soft (al dente). Drain and set aside. Make a paste of the olive oil, rosemary, garlic, and Dijon mustard. Brush the lamb chops with the paste. Using high heat, grill, saut, or broil the lamb chops for 3 to 4 minutes on each side for medium-rare. Remove from heat and allow to rest. Place asparagus on a plate and arrange the lamb chops. For a delicious additional flavor note, roast some garlic cloves in a small oven-proof dish at 350F for 30 minutes and serve with lamb chops. Halibut Baked in Parchment with Olives and Thyme Ingredients Serves 2 2 5-oz portions halibut Sea salt 1 lemon, unpeeled, sliced thinly

1 zucchini, sliced thin, on the diagonal 2 sprigs thyme 1/4 cup of pitted, halved kalamata olives 2 tbsp extra virgin olive oil Parchment paper, cut into two 12-inch circles Directions Heat oven to 425F. Brush each parchment circle with oil. Place one piece of halibut in the middle of each circle. Season with sea salt. On top of the fish, place three thin slices of lemon, alternating with three slices of zucchini; top with a sprig of thyme. Sprinkle with the olives and drizzle with olive oil. Pull the sides of the parchment together like a calzone. Fold over and crinkle edges together to seal. Place the parchment packages on a baking tray and place in the lower third of the oven. Bake for 1215 minutes; the parchment will puff up and brown lightly. Remove from oven and place on plates. Open packages at the table. If you have no parchment paper, use a covered ovenproof dish. Salmon Quesadillas with Peach, Avocado and Macadamia Nut Salad Makes 4 Quesadillas 4 brown rice tortilla wraps 8 oz cooked wild salmon (you could also use two cans of wild-caught) 1 small red onion, thinly sliced into thin half moons 1/4 cup fresh chopped dill (can also use 2 tbsp dried) Miso-Almond Spread 2 garlic cloves 3 tbsp chickpea miso Juice of 1 lemon 1/2 cup-3/4 cup filtered water (just enough to help blend) Directions Quesadillas Heat up a large griddle or cast iron pan with a few scoops of coconut oil. Gently warm the wraps for one to two minutes on each side, to make them more pliable.

While warming, chop the onions and dill. Once wraps are warm on each side, remove from heat (keeping it on medium) and cover half of each wrap with the miso-almond sauce, to desired thickness. Top with sliced red onion, dill and salmon. Fold the wrap in half and place onto the still-hot griddle or pan. Cook on one side for 3-4 minutes or the tortillas are a golden brown. Flip and repeat on the other side, cooking until the entire quesadilla is warmed through. Serve with an optional wedge of lime, or enjoy with the peach and avocado salad . Miso-Almond Spread Soak 1 cup of almonds in 4 cups of filtered water for a minimum of 2 hrs. Strain and rinse well (This step is not essential but really recommended). Place into a high speed blender or food processor along with the rest of the above ingredients. Blend well until pureed and a smooth paste is formed. Note: In a pinch you could also use 1 cup of almond butter in place of whole almonds. This stores in a container in the fridge for up to a week and has lots of uses, so definitely experiment with it! Serve with Peach, Avocado and Macadamia Nut Salad. Millet Risotto with Artichoke Hearts Ingredients Serves 2-3 3 tbsp coconut oil or olive oil 1/2 red onion, finely chopped 1 cup coarsely chopped fresh mushrooms (any kind) 1 cup millet 1/2 tsp dried oregano 1/2 tsp dried thyme 1 1/2 cups artichoke hearts, make sure theyre sugar and additive free if youre buying them in a can or jar Sea salt and fresh pepper 4-6 cups French onion soup or organic vegetable broth Directions In a large pot over medium-high heat, add the oil with the red onion and mushrooms, and cook, stirring frequently until softened (about 5 minutes).

Add cup of water, bring the heat to high, and add the millet. Then lower heat to medium and start to add the stock 1/2 cup at a time, stirring after each addition, every few minutes. When the stock has been almost completely absorbed after each addition, keep adding more, so the mixture isnt quite soup but stays very moist. Keep doing this until millet is tender and has at least doubled in size (about 20 minutes). Add herbs and artichoke hearts at the last few minutes of cooking and taste for texture. Season with salt and pepper and serve warm. Variation: Millet Risotto with Butternut Squash: Instead of the artichoke hearts, add 1 cup diced butternut squash (thats been cooked in oil until lightly browned, about 5 minutes, and add chopped shallots towards the end and sage for your herb. Stir-Fried Chicken with Water Chestnuts, Red Cabbage and Angelino Plums Ingredients Serves 3-4 4 small chicken breasts, cut into small pieces (roughly 1-2 inches) 1 tsp Chinese five spice powder 1 cup water chestnuts 1 cup chopped Angelino plums (or any dried plums without added sulfur or added sugar) 2 tbsp coconut or olive oil 3 cloves of garlic, peeled and minced 1/4 cup raw coconut amino acids or wheat free tamari 1 small red cabbage, loosely chopped Sesame seeds to garnish (black or white) Directions Using the bare minimum of the coconut, sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok, until the chicken is cooked and the cabbage is tender. Serve warm, garnished with white or black sesame seeds. Three Tastes Noodles Ingredients Serves 1-2 2 large summer squash (or you can use zucchini if you like), made into long thin strips with a vegetable peeler 2 tbsp almond butter 2 wheat-free tamari sauce

1 small package anchovy fillets (packed in olive oil only, make sure there are no additives), minced 1 small handful basil leaves, minced (should roughly equal 1 tablespoon, but you can adjust to taste) Secret ingredient that makes it so incredible: 2 teaspoons curry powder 1 tbsp minced rosemary (fresh) or 1 teaspoon dried 3/4 cup kalamata olives, pitted (added at the end) Pinch of sea salt to taste (optional) Directions Combine all ingredients together in a large bowl and serve immediately or keep in airtight container in the fridge for several days, the flavors will keep mingling together! Coriander Crusted Halibut Ingredients Serves 2 1 lb of carrots A generous amount of olive oil (several tbsp at least) 1 tbsp of sea salt Fresh ground pepper 2 halibut fillets (roughly 6-7 oz each) or your fish of choice 2 tbsp coarsely ground coriander seed Sea salt 2 tbsp coconut oil Parsley Sauce 1/2 bunch of parsley (leaves only) 1 garlic clove, peeled and minced Juice and zest of 1 lemon 1/2 cup of olive oil Pinch of sea salt Directions Preheat oven to 375F. Prepare the vegetables first. Toss the carrots in the olive oil, sea salt, and a few cracks of fresh ground black pepper. Bake until lightly brown and fork tender. Remove from oven and set aside. In the meantime, in a morter and pestle or spice grinder, grind the coriander seeds until you have a coarse powder. Sprinkle each fish fillet with sea salt then coat that side with the coriander powder. Heat a heavy-bottomed pan on high heat, with the coconut oil. When its melted, sear the fish, coriander/sea salt side down, for 2-3 minutes, or until the seeds have

browned nicely. Carefully turn the fish over, and place in the oven to finish cooking. Depending on the thickness, this can take another 4-5 minutes. To make the Parsley Sauce: In a blender or food processor, puree the sauce ingredients above until well pureed and a bright green color. To serve, split the roasted carrots between two plates. Place the fish fillets on top of the carrots, then drizzle the parsley sauce over everything. Serve warm. Acorn Squash with Wild Rice If you plan ahead, its great to let the rice soak overnight or up to 24 hours, as it shortens cooking time and aids digestion. If you dont have time, its fine to simply rinse the rice and make immediately. Ingredients Serves 2 1 medium sized acorn squash, cut in half and seeds discarded 2 cups wild rice 4 cups water 2-3 tbsp olive oil 2 tsp cinnamon 1/2 tsp chili powder Sprinkle of sea salt 1/2 cup raw (or dry roasted) pumpkin seeds 1 cup freshly chopped parsley 2 tbsp coarsely chopped rosemary (fresh or dried) 1 pomegranate (for the seeds) Sea salt to taste 1/4 cup apple cider vinegar Directions In a large bowl, soak the wild rice in the 4 cups of water. Cover and allow to sit at room temperature overnight, or up to 24 hours OR just rinse and make immediately if youre short on time. When youre ready to make the rice, strain off the soaking water, rinse well and place in a medium pot. Cover with water and cook over medium-high heat, covered, until tender. Set aside to cool. Once cool, mix in the pumpkin seeds, parsley, rosemary, pomegranate seeds, sea salt and apple cider vinegar. For squash: Preheat oven to 375F. Cut the squash into even wedges (3/4-1 inch thick) and place in a roasting pan or on a baking sheet, skin side down.

Drizzle with olive oil and sprinkle with cinnamon, sea salt, and chili powder. Place in the oven, cook until tender when pierced with a fork, roughly 20-30 minutes. Remove from the oven. Arrange over the rice mixture in a large bowl or individual serving dishes. For a modified version, after roasting the squash, cut it into smaller pieces and toss with the rice mixture. Serve with a Hearty Salad. Pulled Chicken with Autumn Slaw Ingredients Serves 2 2 cups shredded cooked chicken 3 tbsp pomegranate molasses 1 tbsp apple cider vinegar Sea salt to taste Autumn Slaw 1 head of purple cabbage, to equal 4 cups when shredded 1 apple 2 pieces of celery 4 scallions 3 tbsp olive oil 1 1/2 tbsp apple cider vinegar 1-2 tsp sea salt Directions Chicken: Shred/chop chicken, if you havent already done so. Add the chicken, sweetener and cider vinegar to a medium sized pan. Cook over medium heat, stirring frequently, until warmed through. Serve with Autumn Slaw or in a gluten-free wrap with mixed greens. Slaw: Chop all ingredients; the cabbage, apple, celery and scallions. Place everything in a large bowl and add the apple cider vinegar, olive oil and sea salt. Toss everything until well combined. Serve alone, with mixed greens, as a side for any meal or our favorite way is with the Pulled Chicken! Gingered Salmon Stir Fry Ingredients Serves 2 2 tbsp sesame oil 8 ounces of wild salmon (roughly 1 thick fillet), cut into large chunks

1 cup snow peas, sliced into thin pieces 1 carrot, cut into thin rounds (no need to peel if using organic!) 1 bunch scallions, diced 2 tbsp peeled and grated ginger 1 garlic clove, peeled and minced Wheat-free tamari sauce, to taste Organic brown rice vinegar, to taste 1/4 cup dry roasted cashews (either whole or in pieces) Directions Season the salmon pieces with sea salt and black pepper. Heat a large saut pan over high heat, adding the sesame oil. Once the oil is hot, add the salmon pieces and brown, cooking each side for about 2 minutes. After you flip them the first time, add the snow peas and carrots, and after the salmons second sides are browned, begin to toss everything gently several times (and every so often) as you add the ginger and garlic. Cook until fragrant and all vegetables are tender, then add a few splashes of tamari and vinegar, and taste, adjusting if needed. Place a lid on the pan and allow to steam for just another 1-2 minutes. Remove the lid, stir in the cashews and scallions, tossing once or twice to combine before serving. Chicken Pot Pie Ingredients Serves 4-6 3 tbsp coconut oil, divided 1 cups carrots, sliced 2 stalks celery, chopped 3-4 shallots, minced 3 tbsp coconut oil 6 garlic cloves, minced and divided 2-3 organic chicken breasts (about 1 1/2 pounds), cubed 1 cup green peas 1/2 red onion, minced 1 1/2 cup raw cashews (soaked for 4-6 hours and drained) 3-4 cups chicken broth, divided 1 tsp smoked paprika (optional) 1/2 tsp of cayenne pepper

1/2 cup white wine Sea salt and black pepper to taste Crust 1 1/2 cups blanched almond flour 1/2 cup raw sunflower seeds 1 tbsp dried herbs such as sage, rosemary, thyme, chives (fresh herbs work too just use a bit more) 1 tsp granulated garlic powder 1/2 tsp sea salt 1 tbsp extra-virgin olive oil 1 tbsp water Directions Add 2 tablespoons coconut oil to a large skillet over medium-high heat. Add shallots and cook for 5 minutes or until translucent. Add celery, carrots and half of the garlic to the pan and continue to saute until the carrots begin to soften - 3-5 minutes. Add chicken and cook until most of the pink is gone. Add peas and 1/2 cup broth to the pan. Simmer until vegetables are tender and chicken is cooked. Salt and pepper to taste. Set aside. In a separate medium skillet, add 1 tablespoon coconut oil over medium-high heat. Add red onion to the pan and saute for 5 - 8 minutes. Add the other half of the garlic and saute for 3 minutes. Set aside. In a blender puree cashews, 1 cup broth, wine, spices and onion mixture. Blend until smooth. Transfer back to skillet with chicken and vegetable mixture and cook over medium heat until it thickens (about 5 minutes). Add more broth if needed and stir frequently. Salt and pepper to taste. Transfer to a deep baking dish. For crust, add all the ingredients into a food processor and pulse until well combined. Roll dough out on a cutting board on parchment paper might be helpful for transferring.

Transfer to baked dish on top of chicken mixture. Bake for 20 minutes at 350 F or until golden brown. Brown Rice Nachos Ingedients Serves 2 3 brown rice tortillas 1/4 cup minced scallions 3/4 cup olives 1 red onion, peeled and diced (to equal 1/2 cup) Sauce 1 cup cashews 2 tbsp nutritional yeast 1 garlic clove 1 tsp sea salt tsp chipotle powder Juice of 1 lemon 1/2-3/4 cup water Directions Preheat the oven to 400F. Start by making the sauce. Place the sauce ingredients into a high speed blender. Puree on high until thick and creamy. Set aside. Cut 3 large tortillas, each in half and then cut the halves into wedges, so you get 8 wedges out of 1 tortilla. Lay them on a baking sheet and put them in the preheating oven until just warm and crisp. Check often to avoid burning. Meanwhile chop the scallions if you havent done so, then chop the onion and olives. Remove the baking sheet from the oven and spread all the ingredients evenly over the crisp tortillas, alternating sauce and veggies, however you like. Place back in the oven and cook until the sauce begins to brown. Remove and serve immediately. Lamb, Apple, and Onion Skewers Ingredients Serves 3-4 1 lb lamb loin, cut into 1-inch cubes 2 apples (any kind)

2 small (or 1 medium) red onions 1 tbsp chopped fresh rosemary 2 tbsp olive oil 1 heaping tbsp wheat-free Tamari 1 tbsp whole grain mustard Generous pinch sea salt Black pepper, freshly ground (roughly 8 turns of peppermill) 10 6 skewers Directions Preheat oven to 400F (or warm up a grill if youd rather). In a medium-sized mixing bowl, whisk together the rosemary, olive oil, tamari, mustard, sea salt, and black pepper. Add the lamb pieces and coat evenly with the mixture. Marinate lamb for 30 minutes at room temperature. Core the apples, then cut each into 6 wedges. Peel the onions and cut into 6 wedges. Thread the skewers, alternating the lamb, apple, and onion. Brush the skewers with any remaining marinade. Bake in the oven (on a baking sheet or in a roasting pan) or put on the grill. If using the oven, bake for 810 minutes, depending on preferred doneness. Vegetable Lasagna with Cashew Cheese Ingredients Serves 4-6 2 medium sized summer squash OR zucchini, cut into wide strips that are roughly 1/4-inch thick (sliced lengthwise) Sea salt, a few sprinkles Freshly ground black pepper 2 portobello mushrooms, gills scooped out with a spoon, sliced into . inch thick strips 2 cups crimini (or white) mushrooms, sliced 1 medium zucchini, cut into . inch thick rounds 1 leek, the bottom white part only, sliced into . inch rounds 2 garlic cloves, peeled and minced 1 bunch of swiss chard, de-stemmed and roughly chopped Sauce 1 cup cashews

Juice of 1 lemon 1 heaping tbsp miso paste 1 tsp garlic powder 1-2 tsp sea salt Directions To make the noodles, we like using a knife to slice the squash since these are being steamed, and need to be slightly thicker than if you were to use a vegetable peeler. If you do use a vegetable peeler or mandoline, be careful when moving the paperythin noodles, since steaming will make them very delicate and theyll tear easily. Preheat oven to 350F. Place the long summer squash slices into a bowl and toss with a fair amount of sea salt and black pepper, enough to coat. Transfer to a saute pan with a 1/4 cup of water. Cover the pan and gently steam until just tender (when you can lightly pierce with a fork). Remove from heat and allow to cool to room temperature, uncovered. In another saute pan, melt a tablespoon of coconut oil over medium high heat. Add the leeks and cook for 2-3 minutes before adding the sliced mushrooms and zucchini. Cook for an additional 3-4 minutes then add the garlic and chard. Use tongs to gently swirl in the pan so the chard wilts without browning. Season with sea salt (to taste) and set aside. Slow Cooked Chicken with Squash and Sage Ingredients Serves 2 2 tbsp coconut oil 2 chicken legs and 2 thighs 1 leek, (green tops discarded) white end sliced into . inch rounds 2 garlic cloves, peeled and minced 3 cups butternut squash, peeled, cut into large chunks 1/2 cup white wine 12 oz chicken stock 1 tbsp fresh chopped sage Sea salt to taste Directions

If youre using a whole chicken, youll need to separate legs and thighs with a large knife. Heat a large pot over medium-high heat and melt 2 tablespoons coconut oil in the pan. While the pan is heating, rub the chicken pieces with sea salt and black pepper. Add the chicken to the heated pan, skin side down and cook for 3-4 minutes, or until golden brown. Flip the chicken, add the garlic and leeks, and cook an additional 3 minutes, stirring gently. Pour in the white wine and allow to reduce by half. Add the chicken stock, cover with a lid and allow to simmer for 15 minutes. Add the squash and sage and cook until tender, roughly 10-12 minutes. Season to your taste with additional salt and pepper, and serve. Tuna Salad Lettuce Wraps Ingredients Serves 2 1 can tuna fish 1/2 red onion, peeled and diced 2 celery stalks, sliced into 1/4 inch crescents 1/4 cup capers 2 heaping tbsp dijon mustard 1 heaping tbsp miso 1/4 cup almond milk (maybe a little less, depending on the consistency you want) Sea salt and fresh pepper to taste A handful of fresh dill (or a tablespoon of dried dill) Butter lettuce leaves Directions Mix all ingredients together in a large bowl until well-combined. Keep in the fridge, covered, until ready to serve. Serve in lettuce leaves. Chicken Stir-Fry Ingredients Serves 2 1 chicken breast, split in half lengthwise, then cut into thin strips 1 fennel bulb, remove core, slice thin 2 cups sliced crimini or white button mushrooms 1 cup chopped raddichio (or any hearty leafy green like kale or spinach) 1 1/2 cups cooked wild rice (see below) 2 cloves of garlic, peeled and minced

2 tbsp fresh oregano, roughly chopped 2 tbsp olive oil Zest of 1 lemon Sea salt to taste Directions Cook the wild rice by adding 1 cup wild rice to 2 cups boiling water, once boiling, reduce heat to low and simmer (covered) for 30-40 minutes. You can also soak the rice overnight to reduce cooking time, 1 cup of rice in 3 cups of water, cover and in the morning, strain, rinse and place rice in a cooking pot. Cover with enough water to go 1/2 inch over and simmer only 15-20 minutes. Slice the chicken and garlic and chop greens, fennel and mushrooms. Heat a large saute pan over medium-high heat. Add the oil, and when hot, add the chicken and garlic, tossing gently. Allow to brown on one side (2-3 minutes). Add in the mushrooms and fennel. Cook for 1 minute then add the raddichio (or whatever dark green youre using). Cook just until wilted then stir in the wild rice, lemon and oregano. Continue to stir the pan to incorporate all the ingredients into one another and season with a few teaspoons of sea salt. Remove and serve once the wild rice is hot. Clean Detox Plan: Snacks Want to get started on the Clean Detox? Try some of these sample snacks to keep you full. See the complete 30-day meal plan that mixes and matches these recipes with Detox Dietbreakfast shakes, lunches and dinners. Get started today! 895 Added to Recipes on Fri 01/25/2013 Green Lentil Hummus Ingredients 3 cups vegetable or organic chicken stock/broth 1 cup green lentils 1 bay leaf 3 garlic cloves, chopped 1/2 cup tahini Juice of one lemon

1/2 tsp cumin 1/2 tsp paprika Sea salt to taste Vegetable and apple slices for dipping Directions In a medium saucepan, combine chicken stock, green lentils, and bay leaf. Bring to a boil and then cover and simmer until lentils are tender, roughly 40 minutes. Then boil uncovered until most of the liquid is gone. Remove the bay leaf and set aside to cool. When its cooled off, transfer to food processor and blend with garlic, tahini, and lemon juice until smooth, adding sea salt and other spices (cumin and paprika) to taste. Serve warm or at room temperature with the vegetables, or you can store in the fridge to use as needed throughout the week. Guacamole Ingredients 2 avocados Half of a red onion, peeled and finely diced 1 clove garlic, peeled and minced Grated lemon/lime peel Fresh cilantro (optional) Sea salt Directions Mash all ingredients together in a bowl to desired consistency. Store covered in plastic wrap with the avocado pit in the dish to keep from browning as much as possible. If it does brown, simply stir it up as its perfectly fine to use. Roasted Chickpeas Ingredients 1 can chickpeas Possible spice combos: Fresh parsley + cumin + sea salt Coconut nectar + nutritional yeast + sea salt Dill + nutritional yeast + thyme Paprika + nutritional yeast + sea salt Or any combo of your favorite spices! Directions Towel dry a can of chickpeas, put on baking sheet in 400F oven, roast about 30 minutes until brown and crispy. Mix spices and olive in a bowl. Toss hot chickpeas in olive oil and spice mixture. So tasty! Kale Chips

Ingredients 1 bunch (about 6 oz) kale (the curly leaf kind works, but you can also use the flat Lacinato or Dinosaur kind as well) 1 tbsp olive oil 2 tbsp nutritional yeast Sea salt, to taste Directions Preheat oven to 300F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (use two if they're tiny. You can line yours with parchment for easy clean-up). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.