Stir Fry

• Add 1 tablespoon olive oil to the the skillet or wok and cook over medium heat
• Add the chicken and season with salt and pepper
• Cook for about 3-5 minutes until cooked through. Remove chicken from the skillet and set aside.
• Add the onions, broccoli, bell peppers, carrots, zucchini and snap peas to the skillet, stirring occasionally, and cook until crisp tender, about 5 minutes.
• Add chicken back into the pan and stir to combine.
• Add the sauce to the pan and pour over the chicken and vegetables and stir to combine.
• Cook for about one minute and serve on rice if desired.

Sauce

• Add all of the ingredients into a jar and shake until evenly mixed

• After rinsing your chickpeas, make sure to dry as much of the water as you can.
• Add the chickpeas into a bowl and mash with the back of a fork or a potato masher.
• Add remaining ingredients and stir to combine.
• Add salt and pepper to taste.
• Store in an airtight container in the fridge for up to 5 days.

• Drain the olive oil from the sardines.
• Mash the sardines with a fork.
• Dice the cucumbers and zucchini.
• Add the mayonnaise, cucumber and zucchini to the sardines. Mix well.
• Serve on a bed of lettuce and enjoy.

• Heat oven to 425 degrees.
• Line one sheet pan with parchment paper.
• Drain and rinse the chickpeas and rub them dry and let them continue drying on paper towels.
• Place the squash on the parchment paper-lined pan and and 2 tablespoons oil. Spread squash into an even layer and roast for 20minutes.
• Combine the chickpeas in a medium bowl with red onion, remaining ¾ teaspoon Ras el hanout or berbere , ¾ teaspoon salt and 1tablespoon oil, and toss until well combined.
• Add the mixture to the pan of squash and stir everything well. Continue roasting for another 30 minutes, tossing the mixture halfway through, until the squash is golden brown and tender, and the chickpeas and onions are slightly crispy.
• Remove the pan from the oven, sprinkle vinegar and herbs on top and toss. Drizzle with honey and toss again to combine.
• Taste and season with more salt, more honey and vinegar to taste. Serve with spoonfuls of yogurt.

• Add 1/4 of the yogurt to a parfait glass.
• Add 1 tsp of the prune puree on tip of the yogurt.
• Add another layer of yogurt and continue alternating to almost the top of the glass.
• Top with the wild blueberries and walnuts.

• Wash and dry the Bok choy and cut into bite size pieces.
• Prepare the dressing by placing the olive oil, apple cider vinegar, mustard, maple syrup, avocado and salt and pepper into a blender.
• Blend until creamy - approximately 15 seconds
• Pour the dressing over the Bok Choy and enjoy!
• Leftover dressing can be stored in the refrigerator for 3-5 days and used on any salad, cooked string beans, asparagus, etc. If dressing is too thick you can thin iw with a little water.

• 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.

• 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 the oven to 375F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set asid.
• Arrange the banana slices in a single layer on the bottom of the ceramic dish.
• Sprinkle half of the blueberries (thaw the blueberries and drain well before using) over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the maple syrup and cover with foil.
• Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
• In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.
• Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
• Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
• Sprinkle the remaining blueberries and walnuts over the the top.
• Bake for 30 minutes until the oatmeal has set. Serve warm from the oven. Cut in 6 pieces.
• Oatmeal can be stored in the refrigerator for 3 days and heated again to enjoy.