Lunch & Dinner

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• 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

1. Place all ingredients in a large mixing bowl.
2. Mix to coat vegetables with parsley, oil, lemon juice, and seasonings.
3. Served fresh or chilled.

    Yields:  2-3 servings  

• 3/4 lb. Butternut Squash, chopped in 1″ pieces
• 5 Carrots, chopped in 1/2″ rounds
• 2 tbsp. Extra Virgin Olive Oil
• 1/4 c. Parsley, finely chopped
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Coriander
• 1/2 tsp.Paprika
• 1/4 – 1/2 tsp. Sea Salt
• 1/4 tsp Ground Pepper

• 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  

• 1 medium-sized head of cauliflower
• 1/4 c. + 2 tbsp. olive oil
• 1 tsp sea salt
• 1 tbsp. fresh-squeezed lemon juice
• 2 garlic cloves, minced
• 1/2 tsp. ground black pepper
• 1 c. cilantro leaves

• 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.

• 1 ib. wild-caught white fish
• 1 lb. white fish of choice
• 1/8 tsp. sea salt
• 2 Tbsp. coconut or olive oil
• 1 medium yellow onion, chopped
• 2 medium carrots, sliced into strips or rounds
• 1 parship, sliced into strips or rounds
• 1 bulb fennel, sliced thin
• 1 c. organic chicken stock
• 1 lemon, juiced
• ½ bunch greens, roughly chopped (kale, chard, spinach)
• Sea salt and ground pepper to taste

• 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

Ingredients 

• 1 lb. ground meat
• 6 or more c. firm veggies (e.g. carrots, green beans, broccoli)
• ¾ c. dry quinoa
• 3-4 garlic cloves, minced or chopped 
• 5 tbsp Tamari
• 2 tbsp raw honey
• 2 tbsp rice vinegar
• 1 tbsp. fresh grated ginger
• 1 tsp chili flakes
• 1 tsp. cumin
• Salt and pepper to taste 

• 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.

Yields: 4+ servings

Ingredients 

• 2 tbsp extra virgin olive oil
• 2 leeks (white part only), diced
• 2 fennel bulbs, diced
• 3-4 garlic cloves, minced or chopped 
• 3-4 large handfuls baby spinach
• splash of chicken broth
• 3/4 tsp dried thyme
• 1/4 cup fresh cilantro,  chopped
• Salt and pepper to taste 

• In a large saute pan, heat the olive oil
• Add the chopped leeks and saute for 7-8 minutes over a medium flame until the leeks just start to brown
• Add the chopped fennel and continue to saute until the fennel is softened.
• Add in the garlic and saute for one minute, then season with salt, pepper, and thyme.
• Add in the chicken broth, spinach, and cilantro.  Saute until spinach turns bright green.

Serve as an accompaniment to chicken, fish, turkey, lamb, liver, eggs, brown rice, etc.