Lunch & Dinner

1 lb cucumbers (preferably Persian), diced
1 lb fresh tomatoes, diced, seeds and juice removed
½ cup minced fresh parsley
3 tbsp extra virgin olive oil
3 tbsp fresh-squeezed lemon juice
½ tsp Himalayan pink salt
Optional: a pinch of black pepper to taste; ½ red onion, chopped fine; 4-5 oz. crumbled feta cheese; ½ each of red and yellow peppers; ½ tsp thyme and oregano; 5-6 fresh mint leaves, minced

Directions

Yields: 2-3 servings

Preheat oven to 425 F.
Line a roasting pan or dish with heavy duty aluminum foil, then parchment paper.
Place all ingredients in a mixing bowl and toss to combine vegetables with seasonings and oil
Place vegetable/seasoning mixture on roasting pan
Bake for approximately 30 minutes, or until vegetables have softened and browned.

Yield: 1 head cauliflower

Preheat oven to 450 degrees F with rack in the middle position.
Lightly oil a baking dish (pie-sized or square).
Remove green leaves and core cauliflower.
Place cauliflower head in pan, core side down.
Drizzle 2 tbsp. olive oil over the top of the cauliflower and sprinkle with 1/2 tsp. salt.
Bake for 1- 1.25 hours until cauliflower is tender.
Whisk lemon juice, minced garlic, pepper, and remaining 1/2 tsp. sea salt in a small bowl. Add the remaining 1/4 c. olive oil to the mixture.
Surround cauliflower with cilantro leaves and drizzle cauliflower and cilantro with dressing.

Credit: adapted from www.epicurious.com

Yields: 3 servings

Prep Notes: This recipe can be made with any wild-caught white fish.

Preheat oven to 400°F .
Rinse and pat fish dry, and place in a rectangular baking dish.
Sprinkle generously with sea salt.
In a large skillet, heat oil over medium heat and sauté onion, carrot, parsnip, and fennel until soft, for 8–10 minutes until softened.
Add stock and lemon juice; simmer for a 2-3 minutes.
Add chopped greens; simmer 3 more minutes.
Pour vegetable and stock mixture over fish.
Place in oven and bake for 30 minutes until cooked through and fish flakes apart.
Add salt, pepper, and more lemon juice to taste.

Credit:adapted from Andrea Nakayama, ReplenishPDX

Yields: 4-6 servings

Take 1 lb of any ground meat (beef, bison, turkey, chicken, or lamb) and stir-fry it with 3-4 finely chopped garlic cloves in 1-2 tbsp. avocado or MCT oil until browned.
Cut up lots of veggies (6+ cups) that are firm (asparagus, broccoli, onions, cauliflower, green beans, Brussel sprouts, bell peppers, carrots)....and stir-fry them in a separate pan with 1 - 2 tbsp. avocado or MCT oil. Allow them to steam covered for a few minutes until they are soft.
Cook up 3/4 c. dry quinoa in vegetable or chicken broth.
Prepare a sauce: 5 tbsp Tamari 2 tbsp. raw honey; 2 tbsp. rice vinegar; 1 tbsp. fresh ginger, grated; 1 tsp chili pepper flakes; and 1 tsp. ground cumin.
Combine all ingredients into a large pan and cook for a few minutes until the flavors meld.

Ingredients