APPLE WITH NUT BUTTER

Slice up one of your favorite organic apples and fan it out on a plate. Then place 1-2 Tblsp of nut butter (either Almond or Cashew) on the plate with it. Dip your apple slices into the nut butter and enjoy. This is yummy!

ZESTY QUINOA WITH BROCCOLI & CASHEWS 

1 clove garlic, minced
¼ meduim red onion, finely diced
¼ cup sun-dried tomatoes, julienned or chopped
¼ cup vegetable broth
½ dry white wine
1 tablespoon lemon juice
¼ cup Quinoa
¼ teaspoon sea salt (or to taste)
¼ cup roasted cashew pieces
½ cup broccoli florets, cut into bite sized pieces
1 scallion, thinly sliced
1/2 Tblsp Extra Virgin Olive Oil
Fresh ground black pepper to taste

Heat the olive oil over meduim heat in a saucepan and sautė the onion and garlic for 3 minutes. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice and bring to a boil.
Stir in the quinoa and salt. Reduce heat and simmer covered, about 20 minutes. Add the broccoli on top and simmer an additional 5 to 6 minutes.
Remove from heat, toss gently until combined. Add ground pepper and additional salt (if desired) to taste. Garnish with cashews and scallions before serving.

BELLPEPPER CHICKEN WITH RICE

1 lb. chicken breasts, cubed
1 red bellpepper, cut into strips
1 yellow bellpepper, cut into strips
2 medium carrots, julienned
1 cup chicken broth
Pepper to taste
Coconut oil 
1 cup brown rice (already prepared)

In a large non-stick skillet over medium heat, brown the chicken in hot oil. Add the bellpepper strips, carrot, chicken broth and pepper. Heat to boiling over high heat. Reduce heat to low; cover and simmer until chicken is done and the vegetables are fork tender (approximately 10-15 minutes).

Place brown rice in a pan and heat through. Serve on side (or add to chicken and vegetables in same pan.)

SWEET POTATO FRIES

 
2-1/2 lbs. sweet  potatoes – trim stem ends and cut into wedges
1/3 cup olive oil
4 teaspoons (or to taste) salt & freshly ground black pepper
4 teaspoons (or to taste) paprika or cayenne pepper
 
Arrange 2 racks at the center and lower positions of the oven, and preheat the oven to 400 degrees. Line 2 rimmed baking sheets with aluminum foil.

Put oil and spices in a plastic bag. Put the sweet potatoes in the bag and shake it to coat. Take the potatoes out and arrange on the baking sheet. (You may liberally add additional spices to your taste.) Bake for 30-40 minutes. The outside will be a little crispy with softer insides. Let cool slightly and eat.

(Note: Sweet potatoes have natural sugar in them, which causes them to be softer than a regular potato. They will not get as crispy and crunchy as a French Fry.)

CHICKEN MOLE

1-1/4 pounds chicken breast tenders
Salt & ground black pepper
½ large onion, chopped
½ large green bellpepper, cored, seeded, and chopped
½ clove garlic, minced
1 tablespoon chili powder
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ can diced tomatoes (7-1/4 oz)
1 tablespoon unsweetened natural peanut butter
1 tablespoon unsweetened cocoa powder
1 scallion, chopped

Sprinkle the chicken with salt and black pepper.  Heat a large non-stick skillet coated with olive oil cooking spray over medium-high heat.  Add the chicken and cook for 8 minutes, turning once, or until browned on both sides. Remove the chicken to a large plate.
Add the onion, bellpepper, and garlic to the skillet and cook for 3 minutes, or until the onion becomes translucent. Stir in the chili powder, cinnamon, and cloves and cook for 1 minute. Return the chicken to the skillet. Add the tomatoes (with juice), peanut butter, and cocoa powder and bring to a boil. Cover and simmer, stirring every few minutes, for 25 minutes, turning once, or until the chicken is no longer pink. Garnish with the scallions.

(Sorry – we didn’t take a picture of this Salmon dish, but it’s very tasty, so please try it!)

 BROILED SALMON WITH MISO GLAZE

1 Tbsp sesame seeds
2 Tbsp shiro miso paste (sweet white miso paste)
2 Tbsp. mirin (Japanese rice wine)
1 Tbsp. reduced-sodium soy sauce, or tamari
1 Tbsp. minced, fresh ginger
A few drops hot pepper sauce
1-1/4 lb. center cut salmon fillet, cut into 4 portions
2 Tbsp. finely chopped scallions
2 Tbsp. chopped fresh cilantro or parsley

 Position oven rack in upper third of oven. Line a small baking pan with foil. Lightly oil the foil or coat it with non-stick spray.
In a small dry skillet, toast sesame seeds over low heat, stirring constantly until fragrant, about 3-5 minutes. Set aside in a small bowl.
In another small bowl, whisk miso, mirin, soy sauce (or tamari), ginger, and hot pepper sauce until smooth.
Place salmon fillets, skin side down, in the prepared pan. Brush generously with miso mixture. Broil salmon 3 to 4 inches from the heat source, until opaque in the center, 6-8 minutes.
Transfer salmon to warmed plates and garnish with reserved sesame seeds, chopped scallions, and cilantro (or parsley).
Shopping Tip: Miso paste, Mirin, and Tamari are available at Whole Foods, health foods stores, and Asian markets.