• Sauté onions and garlic in saucepan with extra virgin olive oil over medium heat.
• After 5 minutes, add tomatoes, canned beans, chicken stock and kale. Mix together and bring to a boil.
• Add paprika and basil.
• Add sardines to the soup and lower temperature to a simmer for 10 minutes.
• Add lemon juice and season with salt and pepper to taste.

• Preheat oven to 400 degrees F
• Cut the nori sheets into 4 equal squares
• In a bowl, whisk the olive oil, toasted sesame oil, tamari, rice wine vinegar, honey, ginger, garlic, sesame seeds and scallions.
• Add the cubed salmon and marinate for an hour.
• To each cut nori sheet add 1 tbsp cooked rice. Fully cooled.
• Move the nori square to a muffin slot, pushing down the rice.
• Add 4-5 marinated salmon cubes to each muffin round. Fill all 6 muffin rounds.
• Place muffin pan into the heated oven and bake for 15 minutes,
• Whisk together all of the glaze ingredients and add some to the baked salmon for added flavor.

Cauliflower Salad

• Break cauliflower into medium florets
• Toss cauliflower in a bowl with 2.5 Tbsp olive oil
• Place in a lightly-oiled parchment-covered sheet pan (large).
• Roast in a preheated 375 F oven for 15 minutes.
• Remove pan and sprinkle with salt, pepper and optional spices.
• Add drained tomatoes. Stir/flip the cauliflower, tomatoes and spices.
• Return the pan to the oven and roast for another 15 minutes.
• In the meantime, put drained garbanzos in bowl and toss with remaining 1/2 Tbsp olive oil.
• Remove pan from oven at 30 minutes, add garbanzos and stir all.
•   Cook for another 5-10minutes
• Add the parsley
• Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Lemon Tahini Dressing

• While the cauliflower is cooking, make the tahini dressing.
•  Add the tahini, water, lemon juice, garlic, cumin and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Salmon

• Mix the cumin, chili powder, smoked paprika, and garlic powder in a bowl.
• Drain the salmon and add to the bowl.

Avocado Sauce

• Add the avocado to a blender.
• Add the Greek yogurt, lime juice, cilantro (or parsley) and salt.
• Blend until smooth.

Tacos

• Layer the tacos with salmon, salsa and avocado sauce.

• In a medium pot, bring 4 quarts of water to a rolling boil
• Add 1/4 tsp salt to the boiling water
• Add pasta, cook uncovered for 5-6 minutes (be careful not to overcook)
• Stir occasionally
• Strain, add pesto sauce, and serve

• In a medium skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes.
• Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to over-aerate.
• Add the eggs and the salmon to the onions and cook, stirring constantly until the eggs become soft curds and are almost fully cooked for approximately 2 minutes.
• Serve and enjoy!

Mushrooms

• Wipe the mushrooms with a wet paper towel to remove any dirt.
• Remove the stems from the mushrooms.
• Using a spoon scoop out the gills in the mushroom caps.
• Brush some olive oil on the inside and outside of the mushrooms.
• Bake at 350 degrees for 10- 15 minutes until softened and browned.

Greens

• Add some olive oil to your sauté pan and heat.
• Add some salt and pepper to the greens.
• Add your greens and cook until wilted.

Chickpeas

• Place chickpeas in a small bowl.
• Mix in the olive oil, cumin, salt and lemon juice.

Stuffed Mushrooms

• Fill each mushroom cap with the sautéed greens.
• Add chickpeas to the greens.
• Top with pine nuts.
• Bake in 350 degree oven for 10 minutes.

Pumfu

• Cut pumfu into small cubes
• Sautée pumfu in toasted sesame seed oil in skillet
• Add Tamari or Coconut Aminos and coat the pumfu
• Continue cooking until nicely browned

Cauliflower Rice

• Prepare cauliflower rice in food processor or purchase prepared cauliflower rice
• Sautée in olive oil until soft and browned

Salad Greens

• Choose your favorite salad greens
• Place the greens, cauliflower rice and pumfu into bowl
• Toss with your favorite salad dressing

Shrimp Salad

• Clean and peel the shrimp - to make it really easy, purchase fresh shrimp pre-cleaned and cooked
• Cut Bok Choy and mango
• Rinse and drain the white beans
• Place the Bok Choy, mango and white beans into a salad bowl
• Add the shrimp
• Coat with lemon garlic dressing - see below

Lemon Garlic Ginger Dressing

• Add the lemon juice, olive oil, garlic, ginger, mustard, maple syrup, salt and pepper to a blender
• Blend on high for about 15 seconds until fully blended