So I've added the sliced oyster mushrooms. I stir-fried everything until they started getting a nice roasted brown colour to them, then added soy sauce.

I also added fresh lime juice. Cooked a bit longer then took it off the heat and added fresh chopped parsley.

In the meantime, I took out the pot of leftover rice I made the day before. I usually just make Japanese-style white rice (it's the type of rice used to make sushi). I just scooped some into a bowl and microwaved it to reheat it. (Add a teaspoon or two of water and cover the bowl with a plate to reheat it. On high for about 30 seconds? I can't remember.)

While I was dealing with the rice, the fresh parsley got nice and wilty. I gave it a good stir and served it out into a bowl. I fished out the half chili because it's too spicy for me to accidentally eat it! 🔥 And there's my meal!

Here's the soy sauce I use. It's the only brand I like. And I added these little skewers to the corn cobs that keep you from burning your fingertips, and also added butter because I like my corn with butter! (It's actually salted margarine this time but I prefer butter.)

The stir-fry was pretty good, just a bit less lime juice and it would have been perfect. The corn was very tender and sweet!

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These Green Goddess Sandwiches are a fresh and flavorful twist on a classic sandwich. Grilled portobello mushrooms, fresh veggies, and a creamy Green Goddess dressing make this sandwich a delicious and healthy choice.

Ingredients: 2 large portobello mushrooms, stems removed. 2 tablespoons olive oil. Salt and pepper, to taste. 4 slices of whole-grain bread. 1/2 cup Green Goddess dressing. 1 cup fresh spinach leaves. 1/2 cup cucumber slices. 1/2 cup avocado slices. 1/4 cup red onion, thinly sliced. 1/4 cup alfalfa sprouts.

Instructions: Preheat your grill or a grill pan over medium-high heat. Brush the portobello mushrooms with olive oil and season with salt and pepper. Grill the mushrooms for about 4-5 minutes per side, or until they are tender and have grill marks. Toast the slices of whole-grain bread on the grill for about 1-2 minutes per side, until lightly toasted. Spread a generous amount of Green Goddess dressing on one side of each toasted bread slice. Place a grilled portobello mushroom on the bottom slice of bread. Top with fresh spinach leaves, cucumber slices, avocado slices, red onion, and alfalfa sprouts. Place the remaining bread slices with the Green Goddess dressing on top of the sandwich ingredients to complete the sandwich. Slice the sandwiches in half diagonally, if desired. Serve your Green Goddess Sandwiches immediately, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A tasty and nutritious Paleo dish is this Tangy Asian BBQ Salmon Salad. The flavorful dressing with an Asian flair, along with the grilled salmon and fresh vegetables, give it an explosion of flavor. Ideal for a filling and light lunch or dinner.

Ingredients: 2 salmon fillets. 2 cups mixed salad greens. 1/2 cucumber, thinly sliced. 1/2 red bell pepper, thinly sliced. 1/4 red onion, thinly sliced. 2 tablespoons sesame seeds. 1/4 cup chopped fresh cilantro. 1/4 cup chopped fresh mint. 1/4 cup Paleo-friendly Asian BBQ sauce check ingredients for compliance. 2 tablespoons coconut aminos. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1 teaspoon grated ginger. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Set your grill's temperature to medium-high. Use salt and pepper to season the salmon fillets. To make the dressing, combine the coconut aminos, olive oil, apple cider vinegar, minced garlic, grated ginger, and Paleo-friendly Asian BBQ sauce in a small bowl. Place the salmon fillets on the grill after brushing them with some of the dressing. Fry the salmon for 45 minutes on each side, or until it flake easily with a fork. Make the salad while the salmon is grilling. The thinly sliced cucumber, red bell pepper, red onion, and mixed salad greens should all be combined in a big bowl. After the salmon is cooked, take it off the grill and allow it to cool a little. Next, break up the salmon into small pieces using a fork. Toss in the flaked salmon and pour the remaining dressing on top of the salad. Add sesame seeds, chopped mint, and chopped cilantro on top. To blend all the flavors, gently toss everything together. Enjoy the Tangy Asian BBQ Salmon Salad right away after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes

This recipe for Cashew Chicken Salad and Kale Wraps has soft chicken, crunchy cashews, and crisp vegetables in a creamy dressing. The salad is wrapped in healthy kale leaves. It tastes great and is good for you. You can eat it for lunch or a light dinner.

Ingredients: 2 cups cooked chicken breast, diced. 1 cup kale leaves, chopped. 1/2 cup cashews, chopped. 1/4 cup red bell pepper, diced. 1/4 cup cucumber, diced. 2 tablespoons red onion, finely chopped. 1/4 cup Greek yogurt. 2 tablespoons mayonnaise. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste. 4 large kale leaves for wraps. 1/4 cup shredded carrots for garnish. 1/4 cup fresh cilantro leaves for garnish.

Instructions: In a large mixing bowl, combine the diced chicken, chopped kale, cashews, red bell pepper, cucumber, and red onion. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, honey, Dijon mustard, salt, and pepper until well blended. Pour the dressing over the chicken and vegetable mixture and toss to coat everything evenly. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. To assemble the wraps, take each kale leaf and remove the tough stem by carefully cutting it out with a knife, leaving you with a pliable leaf. Place a generous scoop of the cashew chicken salad in the center of each kale leaf. Top with shredded carrots and fresh cilantro leaves for added flavor and color. Fold in the sides of the kale leaf and then roll it up, securing it with toothpicks if needed. Serve your Cashew Chicken Salad and Kale Wraps immediately or refrigerate until ready to enjoy.

Prep Time: 20 minutes

Cook Time: 0 minutes

This vegetable minestrone soup is hearty and healthy, with lots of different colored vegetables, beans, and pasta. It's perfect for a meal that makes you feel good.

Ingredients: 1 cup diced carrots. 1 cup chopped celery. 1 cup diced onion. 2 cloves garlic, minced. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 1 cup small pasta. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 cups chopped spinach. 2 tablespoons olive oil. Grated Parmesan cheese for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Saut until vegetables are softened. Stir in kidney beans, diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 15 minutes. Add pasta and continue simmering until pasta is cooked al dente. Stir in chopped spinach and cook until wilted. Adjust seasoning if needed. Serve hot, garnished with grated Parmesan cheese.

Prep Time: 15 minutes

Cook Time: 30 minutes