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 450°F.

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 400°F 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, it’s 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.

Pacific Halibut Over Sautéed 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

Sautéed 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 Sauté
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 400°F.

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 8–10 minutes until cooked through.

In same pan, add oil and chopped Swiss chard greens. Sauté 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. Sauté until cooked well. Sprinkle with salt as needed. Sprinkle with chopped fresh parsley. Layer sautéed Swiss chard, then fish and top with wild mushroom mix and sprinkle with sesame seeds.

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 475°F.

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.

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!

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 it’s 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!

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).

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.

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.

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.

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 there’s 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 they’re 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.

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 450°F. 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 it’s 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

Fish Tacos...A Health Lunch

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.