• Open canned salmon and drain the liquid.
• Add the salmon to a small mixing bowl and mash.
• Add the yogurt, mayonnaise, celery, parsley, lemon/lime juice, mustard, salt and pepper.
• Mix well.
• Halve the avocado lengthwise and remove the pit.
• Fill each avocado half with 1/4 cup of the salmon mixture.

• Wash and dry Bok Choy
• Cut Bok Choy into small pieces, using the crunchy white stems as well as the greens
• Sauté  Bok Choy in olive oil for 2-3 minutes
• Add the diced sun-dried tomatoes, diced Kalamata olives and cook another 2 minutes.
• Beat the eggs with salt and pepper and add to the pan.
• Add the shredded cheese to the eggs.
• Cook eggs until done to your liking.

• Slice one banana into 1/2 inch pieces
• Place the other banana into a bowl and mash with a fork
• Add one egg to the mashed banana and mix until fully blended
• Add rolled oats, calcium citrate, protein powder and mix
• Add olive oil or butter to your pan
• Cover the bottom of the pan with the banana slices
• Pre heat broiler
• Pour the banana mixture over the banana slices to cover
• Cook covered at medium heat for approximately 10 minutes, but be careful not to burn the bottom.
• If you have trouble flipping the pancake, place the pan into the oven under the broiler until the pancake is fully cooked and nicely browned, approximately 5 minutes.

• Sauté onions in olive oil with salt until softened
• Add the garlic for 1 minute
• Add the sweet potatoes
• Add the vegetable broth and cook for approximately 20 minutes until the yams are softened
• Add the collard greens and cook for another 5 minutes until the collards are deep green in color and softened
• Blend all ingredients in small batches in a blended or in the pot using an immersion blender
• Add the cashews and the apple cider vinegar and blend until sooth and creamy. Add more water if you like it thinner.
• Taste and season with salt and pepper if needed

Salad

• Prepare the rice. 1 cup is added to 1 3/4 cups water. Bring to a boil covered and then reduce heat to a simmer for 50 minutes.
• Wakame - place in 1/2 cup water and let sit for 10 minutes until softened
• Cucumber - diced
• Place rice, wakame and cucumber into a small bowl.
• Add the natto and dress with the Asian Dressing. Mix and enjoy.

Asian Dressing

• Place ingredients in a jar and shake well until fully dissolved.
• Keep for up to 3 weeks, in the refrigerator. Bring to room temperature and shake well before use.

Prune Glaze

• In the jar of a blender, add the prunes, honey, vinegar, water, salt and chili flakes.
• Blend on high until completely smooth.

Turkey Prune Meatballs

• Sauté the onion, garlic and ginger in olive oil over medium heat until translucent.
• Add the spices and sauté for an additional minute or two.
• Place the ground turkey into a bowl, add the cooled onion spice mix, breadcrumbs and egg.
• Combine well.
• Add the prunes, cilantro and parsley and salt.
• Mix gently, but thoroughly.
• Form into small or large meatballs.
• Place the meatballs on a parchment lined baking sheet and roast at 400 degrees F for 10 minutes.
• Brush the meatballs with the prune glaze and continue baking for 5 minutes until the internal temperature of the meatballs reach 165 F.
• You can also serve extra glaze on the side for additional yumminess.

• Preheat oven to 400 degrees F
• Spray a mini muffin pan with cooking spray (or if using a silicone pan no need to use any spray
• Combine zucchini and carrot in a large bowl
• Mix bread crumbs, cheddar cheese (or nutritional yeast), basil, egg, salt, pepper, and Italian spices into zucchini/carrot mix.
• Scoop mixture into the muffin tin to fill and press down mixture.
• Bake in a preheated oven until tops are golden brown- 15-18 minutes

Raw Kale Slad

• wash vegetables and dry - Important to dry as the dressing won't adhere to the kale if it is wet
• remove the center stem from kale and chop into small pieces
• cut the cabbage into quarters and then thinly slice
• add kale and cabbage to a large bowl
• add currants, almonds, cubed cheese to the salad

Lemon Dressing

• macerate salt and garlic in a mortar and pestle
• add macerated salt and garlic to a glass jar
• add the lemon juice and olive oil to the jar with a lid
• shake vigorously
• add the dressing to the salad
• refrigerate any leftover dressing and use on other salads, steamed veggies or as a dip for artichokes

•   In a large stockpot, heat olive oil over medium-high heat. Add diced onion, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, red bell pepper and sauté 2 minutes, then add garlic and cook 1 minute longer.
• Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, quinoa, and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 30 minutes.
• Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes.
• Season to taste: I added hot sauce, Tamari sauce and Nutritional Yeast for extra flavor.