• Preheat oven to 375° F. Cover a baking sheets in parchment paper and grease with avocado or olive oil.
• Strain water/oil from sardines, then mash with a fork in a large mixing bowl.
• Add the white onion, ginger, smoked paprika, basil, ground pepper, sea salt, Dijon, and apple cider vinegar to the sardines and mix well.
• Beat the eggs in a separate bowl, then add eggs and almond flour or panko to the fish mixture and mix together.
• Shape into 8 patties. Place on a parchment-lined plate, cover, and refrigerate for at least 30 minutes.
• Place sardine cakes onto the oiled parchment sheet, evenly spaced.
• Bake sardine cakes for 10 minutes on top rack of oven. Turn the cakes and bake for another 10 minutes, until cakes are golden brown.

• 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.

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.

• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges.
• Saute the onions and garlic in 1 tsp of olive oil until softened.
• Add the tomatoes, peppers, cooked quinoa, cheese (or nutritional yeast), lemon zest, herbs, pine nuts, salt and pepper. Continue sautéing for a few minutes until the flavors blend.
• Drizzle the hollowed out zucchini with olive oil and sprinkle with salt and pepper.
• Spoon in the filling and bake for 16 to 18 minutes, or until the filling is set and is golden brown and the zucchini is fork tender.

Salad

• Shred the cabbage
• Use a zester to zest the oranges
• If using mandarin oranges, just peel and pull into sections
• Cut up the chicken into bite size pieces. Season with salt and pepper and saute in olive oil for approximately 5 minutes until cooked through.
• Dice the green onions
• Cube the avocado
• Chop the cilantro
• Mix all ingredients in a serving bowl

Dressing

• In a lidded glass jar, add the sesame oil, tamari, maple syrup, orange juice and orange zest. Shake well until completely emulsified.
• Pour dressing over the combined salad and taste. Add more salt and pepper if needed.

• Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325
• Place everything but the soda, olive oil and brisket into a blender, and process until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
• Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake for 2-3 hours, covered, at 325 degrees or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
• Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake for 2-3 hours, covered, until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
• The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
• Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

• 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.

• Rinse the lentils well and pick over to remove any debris or pebbles.
• Place lentils and garlic into a large saucepan.
• Cover with 4 cups water and bring to a boil.
• Turn heat to medium low and cover pot.
• Simmer until lentils are tender but not mushy, about 20-25 minutes.
• While lentils are cooking, mix together vinegar, oil, salt, pepper and mustard in a small bowl or glass jar. Set aside.
• Chop the bell peppers, carrot, onion and parsley and set aside.
• When lentils are done, drain well and place into a large mixing bowl. Let cool for 15 minutes.
• Add chopped vegetables and vinegar/oil mixture to the cooked vegetables.
• Toss all ingredients gently, but well.

  Refrigerate for 1 hour to let the flavors blend before serving.

• Melt the coconut oil in a skillet set over medium-high heat.
• Add tandoori seasoning, salt and pepper.
• Stir the spices for a few seconds to wake up the flavor.
• Add onion and continue to stir the mixture until the onion becomes soft and translucent.
• Add the garlic and cook another minute.
• Add the coconut milk and mix.
• Add the chickpeas.
• Cover skillet and simmer on medium heat for 7-10 minutes.
• Collards: remove stems, stack leaves, roll and slice thinly.
• Slice the red pepper
• In a saucepan, steam the collards and the red bell pepper until the collards becomes wilted and bright green (don’t let it lose its color by over steaming).
• Remove veggies from the heat, drain and transfer to a serving plate.
• Drizzle veggies with lemon juice and olive oil.
• Serve the chickpeas with the vegetables on the side.
• Leftovers can be eaten for tomorrow’s lunch.