• Heat skillet with olive oil - medium heat
• Add lemon juice
• Add cod, herbs and cover
• Uncover and baste with juice from olive oil and lemon
• Re-cover
• Fish is done when it flakes apart. Don't over cook.

• Pre-heat oven to 400 degrees F
• Mash 2 ripe avocados in a bowl
• Add 2 eggs and mix
• Add 1 cup grated parmesan cheese
• Add 1 cup shredded cheddar cheese
• Mix all ingredients until well blended
• Add 2 tbsp of the mixture to a baking sheet that is lined with parchment paper.
• Spread the mixture into a thin round approximately 3"x3".
• Sprinkle everything bagel seasoning over the round
• Bake in 400 degree oven for 12 minutes and then turn over and bake for another 8 minutes.
• Remove from the oven and cool. Store the them in a covered dish.
• You may want to reheat them to bring back the crispness if they are not eaten right away.

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/4 teaspoon salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes.
• Add the tomato paste, garlic, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
• Add the broth, beans, tomatoes. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
• Use an immersion blender to purée the soup in short bursts, only puréeing part of the soup (mostly the beans) and leaving plenty of whole pieces of vegetables.
• Return the soup to a light simmer. Then add the kale, cover the pot and cook for another 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk.
• Taste the soup and adjust the seasoning to the desired flavor.

• Toast the bread to desired level.
• While the toast is browning, slice your avocado.
• Spread 1/2 cup cottage cheese onto the toast.
• Place sliced avocado onto the cottage cheese.
• Sprinkle with the everything bagel seasoning.
• Enjoy!

• Preheat oven to 400F.
•   Place fish fillets in a large baking dish.
•  In a large bowl, toss together the peppers, tomatoes, olives, garlic, parsley, olive oil, lemon juice, salt, and pepper.
• Pour vegetable mixture over top of fish fillets. Spread out evenly so that the fish is visible and the vegetable mixture surrounds it.

  Season fish with additional salt and pepper.
•  Place baking dish in the oven for about 12-15 minutes until firm.
•  Remove from oven and garnish with fresh basil.

• Soak the mung beans for a few hours to overnight for increased ease of digestion.
• Heat the ghee or oil in a large, deep saucepan and add the mustard seeds.
• When the mustard seeds pop, add all remaining spices except salt.
• Sauté for a minute or so, then add the split mung beans and rice. Stir until all foods are flavored and colored with the spice mixture.
• Add water and bring to a boil.
• Cover, reduce heat to a simmer and let cook for about 20 minutes or until the beans are completely soft. Then add the salt.
• Add more water if you prefer a more soupy consistency.
• Add your chosen vegetables during the last 15 minutes of your cooking time.
• If desired, serve with grated coconut, fresh lime, chopped cilantro, plain yogurt, ghee, and/or sesame seeds

Chicken

• If using a rotisserie chicken, dice the chicken. If roasting breasts or thighs, season with salt and pepper and bake at 450 degrees for about 15-18 minutes until chicken is completely cooked (internal temp of 165 degrees F).
• In a large mixing bowl add the diced cooked chicken, red onion, celery, and cranberries.

Dressing

• In a mason jar (or bowl) shake or whisk together olive oil, apple cider vinegar, salt, pepper, garlic powder, paprika, mustard and honey.

Pasta

• Bring a large pot of water to boil and add the salt.
• Add the pasta and cook until al dente.
• Before draining the pasta, add the snap peas and the green peas and leave in for 20-30 seconds. Drain the pasta and lightly rinse with cold water.

Pesto

• Place the greens, basil, olive oil, miso, garlic, lemon juice into the blender.
• Blend to a bright green puree. Taste and adjust seasoning with salt and some ground black pepper.
• Toss the pasta and peas with 1/2 the pesto (or more) until coated. Save the rest of the pesto to use on fish or chicken or tofu.

• Heat the broiler.
• Sauté the asparagus in olive oil in the fry pan. Cook until slightly tender.
• Cook until slightly tender, about 5 minutes.
• Add the diced sun dried tomatoes. Continue cooking for a minute.
• Beat the eggs in a bowl with salt and pepper.
• Add the egg mixture to the fry pan. Drop pieces of the goat cheese onto the egg mixture.
• Cook on the stove top until partly set.
• Finishing under the broiler to brown the top and completely cook the eggs. Approximately 5 minutes.
• Frittata can be cut into 4 wedges for serving.
• Frittatas are versatile and can be served hot, warm, or at room temperature.
• Stores in the refrigerator for 2- 3 days and can be warmed for serving.
• Freezes well and can be thawed and reheated for a quick and easy meal.