~YOU CHEW~

Bit of a cheat but...

Citrus Alaskan Halibut

2 Halibut Fillets from Alaska Seafood

McCormick Fiesta Citrus Seasoning

Olive Oil

Lime, halved

Hulled Hemp Seed Salad w. Apple Dressing

Dressing

2 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Apple Cider Vinegar

2 1/2 Teaspoons Nakano, Seasoned Rice Vinegar,

Balsamic Blend

1/4 Teaspoon Ground Ginger

1/2 Teaspoon Ground Mustard

1 Teaspoon Onion Powder

1 Tablespoon Light Sour Cream

2 Heaping Tablespoons Light Mayo

Salad

Spring Mixed Greens (or use arugula, spinach, etc)

1 Green Apple, chopped

1/2 Cup Craisins

1/4 Cup Hulled Hemp Seeds (Bob's Red Mill)

Buckwheat Orange Pancakes

4 tablespoons butter, melted and cooled 1 1/4 cup all-purpose flour 1 cup buckwheat flour 1/4 cup brown sugar 1 1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 2 1/2 cups buttermilk, or a mixture of 1 1/4 cup yogurt and 1 1/4 cup milk zest of 1 orange

Chicken Tacos w. Pico de Gallo

for the chicken

4 skinless chicken breasts, de-boned

juice and zest of 1 lemon

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon salt

black pepper, to taste

3 tablespoons olive oil

for the pico de gayo

2 ripe tomatoes, cubed

1 onion, finely chopped

handful fresh coriander, finely chopped

1 tablespoon white wine vinegar / lemon juice

salt & pepper to taste

to serve

guacamole

sour cream

tortillas

Fresh Stuffed Tomatoes

3 ripe medium California Tomatoes

4 hard boiled eggs

1 ripe avocado

1 cup baby spinach leaves, chopped

4 slices pastured bacon, cut crosswise into 1/4" pieces

6 asparagus tips, very lightly steamed and cooled

1 tbsp extra virgin olive oil

¼ tsp salt

¼ tsp freshly cracked black pepper

¼ tsp garlic powder

¼ tsp smoked paprika

Coconut & Shrimp Cakes w. Avocado Mayo [Paleo!]

For the shrimp patties

400g raw shrimp (shelled, cleaned, tails removed)

½ cup dried, unsweetened coconut

2 tbsp coconut flour

¼ cup chopped parsley

2 green onions, chopped

2 garlic cloves, minced

Zest and juice from ½ lime and ½ orange

1 tbsp Dijon mustard

1 whole egg

1 tsp finely chopped ancho chile

¼ tsp Himalayan or fine sea salt

¼ tsp ground white pepper

To bread and cook the patties

½ cup dried, unsweetened coconut

Coconut oil, for frying

For the sauce

½ cup homemade paleo mayo

½ avocado

3 tbsp full fat coconut milk

1/8 tsp smoked ancho chile powder

Cherry & Pomegranate Sangria

Ingredients

2 Granny Smith Apples, chopped

1 orange, cut into wedges

1 punnet fresh cherries

1x 750ml bottle Moscato

500ml pomegranate juice

ice cubes

Homemade Wholegrain Vegan Crackers

¼ cup almond meal

¾ cup whole spelt flour - whole wheat flour works, too!

1½ Tablespoons vegan buttery spread, melted

1¼ Tablespoons sugar

⅓ teaspoons salt

about ¼ cup of water

coarse sea salt for sprinkling

Sweet Potato, Black Bean & Turkey Chilli

1 medium onion, chopped

2 cloves garlic, minced

1 very large sweet potato, peeled and diced (or two smaller sweet potatoes)

1.5 pounds ground turkey

2 cans black beans

1 32 ounce box chicken broth

2 teaspoons cumin

1 teaspoon paprika

⅛ teaspoon cayenne pepper

1 teaspoon salt

½ teaspoon pepper

fresh cilantro for garnish

Lil Friday treat....

Best & Easiest Homemade Salted Caramel Sauce

1 cup granulated sugar 1/4 cup water 1 teaspoon light-colored corn syrup  1/2 cup whipping or heavy cream 1 tablespoon vanilla extract, optional (or substitute with bourbon, rum, Grand Marnier, or a favorite liqueur) 1/2 to 1 teaspoon salt, optional and to taste

Roast Leg of Lamb w. Tzatziki & Tabbouleh

6 shallots, minced 4 cloves garlic, minced 1/4 cup chopped fresh rosemary 2 tbsp sugar 2 tbsp coriander 1 1/2 tbsp salt 1 tbsp red chile flakes 1 (6 lb) leg of lamb (bone-in)

Tzatziki 2 cups Greek yogurt juice of 2 lemons 1 cucumber, peeled and diced 1/4 cup chopped fresh mint 1 tbsp minced garlic 1 tbsp minced shallots

Pomegranate Tabbouleh Salad  2 cups water 1 cup bulgur 1/2 cup parsley, chopped 1/4 cup mint, chopped 1/4 cup green onions, chopped 1 pint cherry tomatoes, chopped 1 cup cucumber, chopped 1/4 cup sliced almonds 1/2 cup pomegranate seeds 1/4 cup feta 2 tbsp olive oil 1 tbsp lemon jucie 1 1/2 tbsp pomegranate molasses 1 tsp dijon mustard salt and pepper to taste

Roast Chicken w. Salsa Verde

For the roasted chicken

1 3-4 lb chicken

1 tbsp kosher salt

1 lemon, thinly sliced and seeded

2 fresh bay leaves

1 small onion, peeled

3 garlic cloves

1 small bunch fresh thyme

For the salsa verde

1/4 cup thinly sliced fresh flat-leaf parsley

2 tbsp thinly sliced fresh mint

2 salt-packed anchovy fillets, rinsed and minced

1 garlic clove, minced

1 shallot, minced

grated zest and juice of 1 lemon

2 tbsp salt-packed capers, rinsed and chopped

1/2 tsp crushed red pepper flakes

1/2 cup extra virgin olive oil

kosher salt and freshly ground black pepper

Roasted Sweet Potato Quinoa Salad w. Lime & Chilli

1 3/4 pounds sweet potatos (jewel or garnet, about 4 medium)

3 tablespoons olive oil

1/2 teaspoon fine sea salt

1 1/2 teaspoons mild ancho chile powder

1 teaspoon smoked paprika

1 1/2 cups quinoa

2 3/4 cups water

3/4 teaspoon fine sea salt

2 teaspoons cumin seed

3 tablespoons good olive oil, plus more for drizzling

1/2 a small red onion, thinly sliced

leaves from a small bunch cilantro

juice of 1-2 limes

2 large (ripe but firm) avocados

4 ounces goat cheese (or feta, cotija, or queso fresco)

1/2 cup toasted pumpkin seeds

Apricot Custard Tart w. Cardamom Crumble Crust

For the Press-In Cardamom Crumble Crust:

3/4 cup (2.5 ounces / 70 grams) gluten-free old-fashioned rolled oats

1/4 cup (1.75 ounces / 50 grams) light brown sugar

2 tablespoons (1 ounce / 30 grams) sugar

2 tablespoons (.5 ounce / 15 grams) sweet white rice flour

2 tablespoons (.5 ounce / 15 grams) gluten-free oat flour

2 tablespoons (.5 ounce / 15 grams) tapioca flour (also called "starch")

1/2 teaspoon ground cardamom

1/4 teaspoon plus 1/8 teaspoon fine sea salt (or 1/2 teaspoon kosher salt)

4 tablespoons (2 ounces / 55 grams) cold, unsalted butter, diced

For the filling:

18-20 ounces (510-570 grams) apricots, ripe but firm (or enough to fit snugly into the bottom of the pie pan)

6 tablespoons (3 ounces / 85 grams) blonde cane sugar

seeds from 1 vanilla bean

zest from 1/2 a large lemon

1/4 cup (2 ounces / 55 grams) cream cheese, softened

1/2 cup (4 ounces / 110 grams) sour cream

1 tablespoon lemon juice

1/4 teaspoon fine sea salt

1 large egg, at room temperature

For topping:

1 1/2 tablespoons sugar

1/8 teaspoon cardamom