• 1 bunch kale, washed and de-stemmed
• 1/8 cup unrefined Organic coconut oil
• 1/4 to 1/2 teaspoon freshly minced garlic
• 1/4 teaspoon sea salt (optional)
• Toasted sesame seeds (optional)

Preparation

• Preheat oven to 400 degrees.
• Line a few cookie sheets with parchment paper and set aside.
• Wash and de-stem the kale and put in large mixing bowl.
• Cut the leaves into chip size strips (or however big you want the chips to be).
• In a sauce pan, melt the coconut oil and minced garlic together (add sea salt if desired)
• Pour coconut oil dressing over the kale leaves and toss until the leaves are covered with the dressing.
• Lay the strips of kale onto the baking pans in a single layer.
• Drizzle any remaining dressing over the leaves and sprinkle on the toasted sesame seeds (if desired).
• Bake for 10-12 minutes. Make sure you watch them, as they can burn easily.
• Remove from oven. The leaves may seem soft, but they with harden as they cool. Store in an airtight container.

Yields 4 servings.  Can be eaten as a healthy snack like potato chips or as the green vegetable with your meal.

Recipe Ingredients

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 2 cups cooked black beans
• 1/2 cup chopped celery
• optional: 1 carrot peeled, halved lengthwise, sliced then dragon flied
• optional: 1 cup chopped fresh yellow or green beans
• 1 jalapeno pepper, seeded and minced or 1 tbsp minced fresh ginger
• 2 garlic cloves minced or 1 tsp garlic powder
• 1 red pepper, sliced thin
• 1 tsp cumin
• 1 tsp coriander
• 2 Tbsp chopped fresh cilantro or basil
• 1/4 cup scallions
• optional: 1 large tomato
• optional: 1/2 cup olives sliced

Dressing 

• 2 Tbsp fresh squeezed lime juice
• 1/4 cup olive oil
• 1 tsp salt
• fresh ground pepper
• pinch cayenne pepper or chili powder

Preparation 

1. Soak quinoa 1/2 hour in cold water
2. Rinse quinoa thoroughly in water several times (Drain in strainer after each time)
3. Place in 2 qt. pot with 1 1/2 cups water and 1/2 tsp salt
4. Bring to a boil, turn to low, cover tightly, cook 15 minutes
5. Remove from heat & allow to sit 5 minutes covered
6. Fluff gently with fork & set aside to cool
7. In 2 Tbsp Olive Oil,  saute jalapeno, fresh garlic, celery and peppers until garlic is browned and pepper and celery softened.
8. Add the green & red peppers and saute briefly
9. Add the cumin and coriander, cook and stir for 5 minutes
10. Blend dressing ingredients with a whisk or shake in a jar
11. Combine sauteed veggies, tomatoes, black beans, quinoa and dressing in a large bowl.
12. Add salt and pepper to taste and stir in cilantro and scallions.  

Yields 4-6 servings. Serve warm or cover and chill and then serve.

Recipe Ingredients

• 4 boneless chicken breasts
• 1/4 cup red bell peppers, chopped
• 1 seedless orange, peeled and chopped
• 1 small pear, chopped
• 2 Tbsp fresh cilantro, chopped
• 2 Tbsp orange juice
• 1/2 cup honey
• 1 11 oz can chipotle chiles in adobo sauce

Preparation 

1. Mix first 5 ingredients in medium bowl, set aside.
2. Finely chop 1 of the chiles
3. In another bowl, mix the honey, chopped chile and 2 1/2 Tbsp of the adobo sauce (refrigerate remaining chipotle chiles & sauce for another use)
4. Set aside 1 Tbsp of the honey glaze mixture.
5. Brush 1/2 of the remaining glaze over 1 side of each chicken breast
6. Place in a broiler pan with glaze side up
7. Broil about 6 inches from heat for 6 minutes
8. Flip chicken and brush with other half of the glaze
9. Cook another 6 or 7 minutes until juices run clear
10. Drizzle the last Tbsp of glaze over the chicken

Yields 4 servings. Serve over quinoa or wild rice.

NOTE: Turbot is a fresh water herring native to marine or brackish waters of the North Atlantic, Baltic Sea and the Mediterranean Sea.

Recipe Ingredients

• 4-5 oz (150 g) frozen turbot filets, thawed
• 2 Tbsp.  olive oil 
• 1 tsp. garlic, chopped

Sauce

• 1 Tbsp. Dijon mustard 
• 3 Tbsp. fresh lemon juice
• 1/2 cup chicken broth
• 4 Tbsp plum jam  pitted
• 1 Tbsp. corn starch 
• 1 Tbsp. cold water

Preparation

1. Place all ingredients for sauce except corn starch and water in a saucepan.
2. Simmer 1 to 2 minutes.
3. Dilute corn starch in cold water; add to sauce and mix well.
4. In a bowl, mix oil and mustard; brush fish filets.  Place fish in baking pan.
5. Pour sauce on fish and garnish with garlic.
6. Bake on 350 for 20 minutes or until fish is fluffy.  Do not overbake.

Yields 4 servings.  Pairs well with steamed broccoli and quinoa. Also good with mango salsa on top.

Note: This recipe can easily be doubled using two jelly roll pans 

Recipe Ingredients

• 3 cups old-fashioned oatmeal
• 1/8 cup slivered or sliced almonds
• 1/4 cup unrefined organic virgin coconut oil
• 1/4 cup brown sugar
• 1/4 cup honey
• 1/4 tsp ground cinnamon

Preparation

1. Mix together oats and almonds in 15x10x1 inch jelly roll pan.  Set Aside
2. In small saucepan, mix coconut oil, brown sugar and honey.  Pour over oats, stirring well to combine.
3. Sprinkle with cinnamon.
4. Stir to mix. 
5. Spread mixture evenly in jelly roll pan.
6. Bake uncovered at 200 degrees for 30 minutes or until light brown.  
7. Remove from oven, mix around in pan and redistribute evenly in pan again.
8. Bake another 30 minutes or until consistency is like granola.

Enjoy over yogurt with or without berries or with milk as cereal.