Brazilian Brothy Fish

 1 Tbsp EVOO
2 cups thinly sliced yellow onion
1 1/2 tsp salt
2 Tbsp tomato paste
4 tsp minced garlic
2 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1 can (13.5 oz) coconut milk
1 tsp soy sauce
1 thinly sliced red bell pepper
3/4 cup thinly sliced jalapeno
2 pounds frozen skinless sea bass, thawed and cut into 2 inch pieces (or cod/flounder)
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
3 cups cooked white rice

Heat oil in large skillet over medium heat.  Add onions and 1 tsp salt; cook, stirring often until onion begins to soften, about 4 minutes.  Add tomato paste, garlic, paprika, cumin, and cayenne pepper.  Cook, stirring often, until mixture thickens to a dark red paste like consistency and browned bits begin to form on the pan bottom, about 3-4 minutes.  Stir in coconut milk, soy sauce, bell pepper and jalapeno.  Bring to a simmer over medium heat.  Add fish to skillet; stir gently.  Cook, covered, over medium heat just until fish flakes easily with a fork, about 5 minutes.  Remove from heat.  Gently stir in cilantro, lime juice and remaining 1/2 tsp salt.  Serve over rice.

Nuoc Cham Brussels Sprouts

 Sprouts:
1 pound Brussel Sprouts, woody ends removed and halved lengthwise
1 1/2 tsp toasted sesame oil
2 Tbsp EVOO
1 tsp salt
1/2 tsp black pepper

Nuoc Cham Sauce:  
1 clove garlic, minced
1 fresno chili, thinly sliced
1 shallot, very thinly sliced
1/4 cup lime juice
1 Tbsp coconut aminos
1 Tbsp fish sauce
1 Tbsp sugar
1/4 cup roughly chopped dry roasted peanuts
1/4 cup fresh chopped cilantro

Preheat oven to 400 and line a large baking sheet with parchment paper.  Place brussels sprouts on the prepared baking sheet and drizzle with sesame oil, EVOO, salt and pepper.  Toss until well coated and then spread into a single layer.  Transfer to the oven to roast until tender and golden, about 30 minutes, tossing halfway through.  Meanwhile, in a small bowl, combine garlic, fresno chili, shallot, lime juice, coconut aminos, fish sauce, and sugar and stir until very well combined.  Set aside to allow the shallots and chiles to slightly pickle while the brussels are cooking.  When the brussel sprouts are done, transfer them to a large bowl and pour the nuoc cham sauce over them.  Toss until the brussels are well coated in sauce.  Top with peanuts and cilantro.  

Serves 4

Green Curry Chicken Soup

 2 Tbsp avocado oil
1/2 cup diced shallot
3 garlic cloves, minced
1 Tbsp ginger paste
2 cups stemmed and thinly sliced portabello mushrooms
3 oz thai green curry paste
6 cups chicken broth
1 (14 oz) unsweetened full fat coconut milk
2 Tbsp coconut aminos
2 Tbsp fish sauce
Grated zest of 1 lim
2 Tbsp lime juice
1 Tbsp sugar
1 1/2 pounds boneless skinless chicken breasts, thinly sliced (shortcut:  use 3 cans cooked chicken breast)
2 heads baby bok choy, roughly chopped
8-16 oz rice noodles (more if you want a less soupy version of this bowl)
For toppings:
Fresh thai basil leaves
Fresh cilantro, roughly chopped
2 green onions, thinly sliced

Bring a saucepan of water to boil for rice noodles.  Wait until end before actually cooking noodles though.  In a large pot, heat oil over heat.  Add shallot, garlic and ginger and cook, stirring, until the veggies are tender, about 2 minutes.  Add mushrooms and continue to cook, stirring until mushrooms are slightly tender, about 2 minutes.  Add green curry paste and stir until well combined.  Continue stirring and slowly pour in broth.  Add coconut milk, coconut aminos, fish sauce, lime zest, lime juice, and sugar.  Stir to combine.  Increase heat to medium heat and bring soup to a simmer.  Add sliced chicken, cover, and let simmer until the chicken is cooked through, 8-10 minutes.  (If you are using canned chicken, drain chicken and add to soup and allow it to warm up, about 2-3 minutes).  Stir in bok choy.  Right before serving, add rice noodles to the pan of boiling water and cook according to package directions.  Ladle soup into a bowl and place a nest of rice noodles into the broth.  Top with thai basil, cilantro, and green onions.  

Serves 5

Loaded Potato Leek Soup

 6 slices bacon, diced
2 cups diced yellow onion
3 large leeks, white and light green parts only, well rinsed and sliced
6 garlic cloves, minced
2 tsp salt
1 tsp black pepper
2 1/2 pounds yukon gold potatoes, unpeeled, cut into cubes
6 cups vegetable broth
14 oz can unsweetened full fat coconut milk
3 bay leaves
1 tsp dried thyme
2 Tbsp lemon juice
Additional toppings, if desired:  chopped fresh chives, shredded cheddar cheese, sliced green onions, croutons (for a little crunch), etc

Add bacon to large pot.  Set the pan over medium heat and cook, tossing occasionally, until just crisp and fat has rendered, about 7 minutes.  Transfer cooked bacon to plate lined with paper towels and set aside, reserving the bacon fat in the pot.  Add onion, leeks, garlic, salt and pepper to the pot and cook, stirring, until the vegetables are tender, about 7 minutes.  Add potatoes, broth, coconut milk, bay leaves, and thyme.  Stir to combine and bring soup to a boil.  Reduce heat to a light simmer; cover.  Cook until potatoes are fork tender, about 15-20 minutes.  Discard bay leaves.  Using an immersion blender, blend the soup until just smooth.  Stir in lemon juice and add salt as needed to taste.  Top with reserved bacon bits and other toppings, as desired.  

Serves 6

California Turkey Salad with Raspberry Vinaigrette

 Raspberry Vinaigrette:
1 cup raspberries
1/4 EVOO
2 tsp dijon mustard
1 Tbsp lemon juice
1 Tbsp rice vinegar
2 tsp honey
1 garlic clove, minced
1/2 tsp chipotle chile powder
1 tsp salt
1/2 tsp black pepper

Salad:
8 cups baby arugula
2 cups alfalfa sprouts
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
1 pound thinly sliced smoked turkey
1 cup grated or shredded Havarti cheese
1/2 cup slivered almonds, toasted

Raspberry Vinaigrette:  In a blender, combine raspberries, oil, mustard, lemon juice, vinegar, honey, garlic, chile powder, salt and pepper.  Blend until dressing is smooth and fully combined.  

Salad:  Divide arugula, sprouts, onion, tomato and avocado between 4 plates.  Tear the turkey into bite size pieces and place it in the corner of each plate.  Sprinkle each plate with cheese and slivered almonds.  Drizzle with dressing.  

Serves 4

Vietnamese Shaking Beef Salad

Pickled Shallot Vinaigrette:
1/4 cup avocado oil
2 Tbsp red wine vinegar
1 tsp fish sauce
1/2 cup halved and thinly sliced shallot

Salad:
8 cups baby arugula (8 oz)
2 cups halved grape tomatoes

Shaking Beef:
2 garlic cloves, minced
1 tsp ginger paste
2 Tbsp coconut aminos (or soy sauce)
1 tsp fish sauce
1 Tbsp rice vinegar
1 tsp chinese five spice powder
1/2 tsp cayenne pepper
1 1/2 pounds filet, rib eye or beef sirloin, cut into 1 inch cubes
1 tsp salt
1/2 tsp black pepper
1 Tbsp tapioca flour
2 Tbsp avocado oil
2 cups snow peas

Make the pickled shallot vinaigrette:  In a small bowl, whisk together avocado oil, vinegar and fish sauce until well combined.  Add shallot and set aside.

Spread arugula on a large platter and top with tomatoes.  Set aside. **

Cook the shaking beef:  In a small bowl, combine the garlic, ginger, coconut aminos, fish sauce, vinegar, five spice powder, and cayenne.  Stir to combine and set aside.  Sprinkle the steak pieces with the salt, pepper, and tapioca flour.  Toss until steak is evenly coated.  In a large skillet or wok, heat avocado oil over medium high heat.  Add steak in an even layer and cook until golden brown and crisp on all sides, about 2 minutes per side, 4 minutes total.  Add snow peas and coconut aminos mixture.  Stir to combine, then cook, stirring often, until steak is cooked to your preference and sauce has thickened, about 3 minutes.  Drizzle half of the vinaigrette over watercress and tomatoes.  Gently toss to combine, adding more dressing to your liking.  Using a slotted spoon, top the arugula with the steak and snow pea mixture. Serve immediately.  

** If keeping leftovers, do not combine arugula and steak mixture to serve on one platter.  Divide arugula among individual plates and top with steak mixture.  Store unused arugula, steak mixture and dressing separately.

Serves 4

Lamb and Potato Samosa Inspired Stew

 1 Tbsp EVOO
1 cup minced yellow onion
1 garlic cloves, minced
2 tsp minced ginger
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 pound ground lamb
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 Tbsp tomato paste
2 cups beef broth
2 cups peeled and cubed potatoes
1 cup frozen peas
2 tsp lemon juice

In a large pot, heat oil over medium heat.  Add onion, garlic, ginger, salt and pepper.  Cook, stirring, until onion is tender, about 5-7 minutes.  Add ground lamb and cook, breaking up until browned and cooked through, about 5-7 minutes.  Drain fat and return to pot.  Add cumin, coriander, garam masala, cayenne, and turmeric and cook, stirring until the spices are fragrant, about 2 minutes.  Stir in tomato paste.  Add beef broth and potatoes and bring soup to a boil.  Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 6-8 minutes.  Stir in peas and lemon juice.  Cook until peas are tender, about 3 minutes.  

Serves 3

Skillet Chipotle Chicken Enchilada Bake

 3 cans cooked chunked chicken breast
1 (14 oz) can enchilada sauce 
1 (4 oz) can chopped jalapenos
3 chipotles in adobo sauce, chopped
3 cups shredded monterey jack cheese
6 (6 inch) corn or flour tortillas
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) corn
Additional toppings ideas:  scallions, cilantro, sour cream, salsa, tortilla chip strips, avocado, lime

Combine chicken, enchilada sauce, jalapenos and chipotle peppers in an oven safe large skillet.  Cook over medium heat, stir everything to combine well, for 3-4 minutes.  Preheat oven to 375,  Remove half of the chicken mixture from skillet.  On top of remaining chicken mix in skillet, place 3 tortillas to cover mix, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese and remaining tortillas.  Pour remining chicken mixture over tortillas, remaining black beans, remaining corn and remaining cheese. Bake 20-30 minutes, uncovered, until bubbly and cheese has melted and started to brown on top.  Cut into wedges to serve.

Serves 6

    

Blackened Salmon Tacos with Chunky Mango Avocado Salsa

 2 ripe mangoes, peeled and chopped into small dices
1 avocado, chopped into small dice
1 orange bell pepper, chopped into small dice
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 lime, juiced (about 2 Tbsp)
1/4 tsp salt
3 tsp Old Bay Seasoning
1/2 tsp chili powder
1 pound salmon filets
2 Tbsp EVOO
24 (5-6 inch) corn tortillas
1 cup finely shredded red cabbage

For salsa stir together mangoes, avocado, bell pepper, onion, cilantro, jalapeno, lime juice, and salt in a bowl.  Chill, covered, up to 4 hours.  Sprinkle 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder over salmon filets; rub with fingers until evenly distributed.  Heat 1 Tbsp EVOO in skillet over med-high heat.  Add salmon (skin sides down, if present); cook 6 minutes (and skin is crispy if present).  Turn salmon and sprinkle with remaining 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder.  Cook 4-6 minutes per 1/2 inch thickness of fish, or until salmon flakes easily with a fork and salmon is 145 degrees internally.  Remove salmon from skillet and keep warm.  Meanwhile in another skillet, heat about 1 tsp EVOO over medium heat.  Working one at a time, cook tortillas until warmed and pliable, about 30 seconds per side, adding more oil as needed for remaining tortillas.  Break salmon into pieces.  For each taco, stack 2 tortillas.  Layer stacked tortillas with cabbage, salmon, and salsa.

Makes 12 tacos

Deconstructed Falafel Salad

Crunchy Chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
1 Tbsp EVOO
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
2 tsp garlic powder
1/4  tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper

Tahini Dressing:
2 Tbsp tahini
1 tsp sriracha
1 Tbsp lemon juice
1 garlic clove, minced
2 Tbsp EVOO
1 Tbsp honey
Pinch of salt

Salad:
4 cups mixed greens (or whatever greens you prefer)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh dill frondscombine
1/4 cup thinly sliced cucumbers
1/4 cup thinly sliced red onion
1 avocado, thinly sliced

Preheat oven to 400.  Line a sheet pan with parchment paper.  Pour chickpeas into large bowl.  Drizzle with EVOO and season with cumin, coriander, turmeric, garlic powder, cayenne, salt and black pepper.  Toss to coat chickpeas evenly in spice mixture.  Transfer chickpeas to prepared sheet pan, spread into an even layer, and bake until lightly brown and crisp, about 25-30 minutes. To make tahini dressing, combine tahini, sriracha, lemon juice, garlic, EVOO, honey and salt. Mix well.  If dressing is too thick, add 1-2 Tbsp warm water until desired consistency.  In a large bowl, combine greens, mint and dill.  Pour desired amount of dressing and toss until greens are well coated.  Divide salad among 3 plates.  Top each plate with chickpeas, cucumbers, onion and avocado.

Spicy Sausage and Pumpkin Noodles

 6 oz linguine pasta
1 pound italian sausage (mild or spicy)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika
2 Tbsp hoisin sauce
1 bunch green onions, sliced, white and green parts separated
1 jalapeno pepper, minced
2 cloves garlic
1/2 cup canned pumpkin
3 Tbsp lime juice
1-2 Tbsp gochujang
1 tsp toasted sesame oil

Cook pasta according to pkg directions, reserving 1 cup pasta water once cooked.  In a large skillet, cook italian sausage. Sprinkle with salt, black pepper and paprika.  Cook, stirring occasionally, until sausage is browned, about 4-5 minutes more.  Place sausage on a plate lined with paper towels to absorb grease.  Wipe out skillet to remove most of the grease.  Leave about 1-2 tsp worth grease in pan.  If there is not that much grease, just add a little EVOO.   Stir in white parts of green onions, jalapeno, and garlic.  Cook until fragrant, about 1 minute, stirring frequently to make sure garlic doesn't burn.  Add hoisin sauce, pumpkin, lime juice, gochujang and sesame oil to skillet.  Cook, stirring occasionally, until heated through, about 2 minutes.  Add pasta and sausage and toss to coat.  Add pasta water, 1/4 cup at a time, and stir.  Once you reach desired consistency, stop adding pasta water.  Consistency should not be watery, It should be a thicker liquid.  Garnish with green parts of green onions.  

Serves 4

Zuppa Toscana

 2 strips bacon, diced medium
1 cup yellow onion, finely diced
1 pound hot italian sausage
4 cloves minced garlic
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp cornstarch
32 oz chicken broth
1 tsp italian seasoning
2 cups peeled russet potatoes, cut into 1/2 inch cubes
4 cups chopped kale
1 cup sour cream (can sub with half and half, original flavor creamer, unflavored greek yogurt)
1 Tbsp nutritional yeast
2 Tbsp lemon juice

Heat large pot over medium heat.  Add bacon pieces and cook, stirring occasionally, until bacon is crispy.  Remove bacon to a paper towel lined plate and set aside.  Reserve bacon fat in the pot.  Add onion, garlic, salt, pepper, and sausage in the pot.  Cook, breaking up meat with back of spoon, until cooked through, or no longer pink, about 4-5 minutes.  Add cornstarch into sausage mix and stir until well incorporated.  While stirring, slowly pour in chicken broth. Bring soup to a boil.  Reduce heat to simmer, add italian seasoning, chopped kale and potatoes.  Cook, covered, until potatoes are tender, about 15 minutes.  When potatoes are tender, remove lid from pot and stir in cream, nutritional yeat, and lemon.  Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.  Serve topped with cooked bacon bits.  

Serves 4

Skillet Slaw Wraps

 1 Tbsp sriracha
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 1/2 tsp minced fresh ginger
1 tsp sugar
1 pound ground beef
1/2 tsp salt
1/2 tsp black pepper
1 (8-10 oz) pkg shredded cabbage with carrot
1 red bell pepper, chopped
2 green onions, chopped
2 cloves garlic, minced
12 leaves bibb lettuce
1 Tbsp toasted sesame seeds

Stir together sriracha, rice vinegar, soy sauce, sesame oil, ginger and sugar in small bowl.  Heat oil in a wok over medium heat.  Add ground beef; cook stirring to break up lumps, until beef is cooked through and browned, about 6 minutes.  Sitr in salt and black pepper.  Using a slotted spoon, transfer to a bowl, reserving juices in wok.  Add cabbage mix, bell pepper, onions, and garlic to wok.  Cook, stirring frequently, until cabbage is slightly wilted, about 2 minutes.  Stir in sriracha mix.  Return beef to wok.  Cook, stirring until heated through, 2-3 minutes.  Spoon about 1/3 cup beef mix into each lettuce leaf.  Sprinkle with sesame seeds and garnish with green onions.  

Chicken and Rice Enchilada Soup

 1 1/2 Tbsp avocado oil
2/3 yellow onion, diced
1 green bell pepper, diced
1/4 cup diced jalapeno
3 garlic cloves, minced
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
4 cups chicken broth
1 jar red enchilada sauce
2 (4 oz each) cans diced green chiles
1 pound boneless skinless chicken breasts, cut into small bite sized pieces
1/2 cup basmati rice
1 1/2 Tbsp lime juice
1/4 cup chopped fresh cilantro leaves
Toppings for serving, as desired: greek yogurt, sour cream, shredded cheddar cheese, fresh cilantro, tortilla chips, cornbread, avocado, jalapeno slices, sliced green onions

Heat oil in large pot.  Add onion, bell pepper, jalapeno, garlic, salt and black pepper and cook, stirring, until the veggies are tender, about 7 minutes.  Add smoked paprika, oregano, and cumin and stir to combine, toasting the spices for 1-2 minutes.  Pour in broth, enchilada sauce, and green chiles.  Bring to a rapid simmer.  Add chicken and rice to soup and stir to combine.  Redice heat so the soup is gently simmering, med-low heat.  Cover and cook until rice is tender and chicken is cooked through, about 20 minutes.  Add the can of black beans (rinsed and drained), lime juice and cilantro.  Stir gently to combine and let simmer for 5 minutes.  

Thai inspired Chicken Skillet

 1 pound boneless skinless chicken breast, pounded to 1/4" thickness and cut into strips
1 tsp salt
1/2 tsp black pepper
2 Tbsp EVOO
1 red bell pepper, sliced into 1/4 inch thick strips
4 green onions, thinly sliced
1 Tbsp red curry paste
3/4 cup unsweetened full fat coconut milk
1/3 cup creamy sesame salad dressing
2 Tbsp lime juice
1/3 cup roughly chopped roasted cashews
1/4 cup fresh cilantro leaves, chopped
1 lime, cut into wedges
Hot cooked rice

Pat chicken dry and season both sides with salt and pepper.  In large deep skillet, heat oil over med high heat.  Cook chicken until golden brown on both sides and cooked through, about 3 minutes per side.  Transfer cooked chicken to plate and set aside.  Reduce heat to medium and add more oil if needed.  Add bell pepper and cook, stirring, until slightly tender, about 3 minutes.  Add green onions and red curry paste, cook, stirring, to lightly toast the curry paste, 1-2 minutes.  Pour in coconut milk, sesame dressing, and lime juice and stir to combine.  Reduce heat to light simmer.  Add chicken and let it simmer for about 4 minutes.  Top with roasted cashews, more green onion, and cilantro.  Serve with lime wedges on top of rice.

Serves 3

Spinach, Artichoke and Chicken Orzo Skillet

4 small boneless skinless chicken breasts, pounded to 1/4 inch thickness (i like to cut mine into chunks)
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 Tbsp EVOO
1 shallot, halved and thinly sliced
3 garlic cloves, minced
1/2 tsp red pepper flakes
1 tsp dijon mustard
2 1/2 cups chicken broth
4 oz cream cheese
Zest of 1/2 lemon
2 Tbsp lemon juice
4 cups spinach
1 cup orzo
1 tsp salt
1/2 tsp pepper
14 oz can quartered artichoke hearts, drained and rinsed
1/2 cup shredded parmesan
1/4 cup fresh parsley, chopped
1 lemon, cut into wedges 

Preheat oven to 350.  Season both sides of chicken with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.  In large deep oven safe skillet, heat oil over medium heat.  Add chicken and cook until browned on both sides, about 3 minutes per side.  (It's ok if it's not cooked all the way through as it will continue cooking in oven) Remove chicken from skillet and set aside.  Reduce heat in skillet and add shallot, garlic and red pepper flakes.  Saute for 2 minutes, just until softened.  While whisking, add dijon mustard and 1/2 cup chicken broth.  Continue stirring and cooking until liquid reduces by about half, about 3-4 minutes.  Add cream cheese and stir until smooth.  While stirring, add 2 cups chicken broth, lemon zest and lemon juice.  Next, 2 cups at a time, add spinach to skillet.  Stir to combine and cook until the spinach begins to wilt.  Add orzo, salt, pepper, artichoke hearts, 1/4 cup parmesan and parsley.  Stir to combine.  Place the chicken back into the skillet and top with remaining 1/4 cup parmesan.  Place skillet in oven and bake for about 20 minutes or until orzo is cooked through.  Serve a lemon wedge on each plate.

Serves 4

BLT Chipotle Ranch Pasta Salad

4.5 oz fusilli pasta, cooked according to pkg directions
6 oz bacon, cooked until crisp and chopped
2-3 cups roughly chopped romaine lettuce
1 cup halved cherry tomatoes
1/4 cup diced red onion
1 Tbsp chopped chives
4-6 oz chipotle ranch salad dressing
**Additional optional topping ideas: avocado, cooked chicken, seasoned taco meat, chopped steak, matchstick carrots, shredded cheddar cheese, cooked and cooled shrimp**

After pasta is cooked, chill for at least 30 minutes.  Add all ingredients (including salad dressing) to large bowl and mix.

Serves 3

Curry Lentil Soup

2 Tbsp EVOO
1/2 yellow onion, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, finely chopped
2 1/2 Tbsp ginger paste
1/2 Tbsp curry powder
1/2 tsp red pepper flakes, adjust up or down per your spicy preference
1/2 cup lentils
14.5 oz can crushed tomatoes
1/4 cup fresh cilantro, finely chopped
Salt and pepper to taste
13. 5 oz can unsweetened coconut milk
1 cup shredded cabbage
1 cup matchstick carrots
lime wedges for serving

Heat oil in large pot over medium heat.  Add onion and bell pepper and sauté, stirring occasionally, until golden brown and tender, about 10 minutes.  Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes.  Add lentils and cook for about 1 minute more, stirring occasionally.  Add tomatoes, cilantro, 2 1/2 cups water and season with salt and pepper.  Set aside a few Tbsp coconut milk and add remaining to pot.  Bring mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 25-35 minutes.  During last 3-4 minutes of cooking, add cabbage and carrots.  Taste and adjust salt and pepper as needed.  Serve in bowls drizzled with reserved coconut milk and top with cilantro and lime wedges.  

Serves 3-4

Sausage and Kale Tortellini Bake

 1 Tbsp EVOO
1/2 pound italian sausage
1/2 cup finely diced onion
1 cup chopped kale
24 oz jar marinara sauce
1/2 cup chicken broth
Zest of 1/2 lemon
2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
8 oz fresh cheese tortellini (from refrigerated section)
1/2 cup mozzarella
Fresh basil and crushed red pepper flakes for serving

Preheat oven to 375.  In large oven safe skillet, heat oil over medium high heat.  Add italian sausage and onion.  Cook until cooked through and no longer pink, 5-7 minutes.  Drain off excess fat and return to the skillet.  Reduce heat to medium low and add chopped kale, cook, stirring, until it has slightly wilted, about 2 minutes.  Add marinara, broth, lemon zest, lemon juice, salt and pepper and stir until well combined.  Bring to a simmer.  Once simmering, remove from the heat and add tortellini.  Gently stir to combine and spread into an even layer in the skillet.  Top with cheese.  Transfer to oven and bake until the tortellini is tender and cheese is golden brown, about 20 minutes.  Remove from the oven and let cook for 5 minutes.  Garnish with basil and crushed red pepper flakes.

Serves 2

Ahi Tuna Soba Noodles

 9.5 oz soba noodles, dry
2 Tbsp avocado oil
1 tsp toasted sesame oil
2 jalapenos, thinly sliced
2 cloves garlic, minced
8 oz snow peas
1/2 cup matchstick carrots
1/2 tsp ginger powder
4 Tbsp coconut aminos (or soy sauce) 
2 Tbsp lime juice
4 (4 oz each) fresh ahi tuna filets
2 Tbsp everything but the bagel seasoning
2 Tbsp avocado oil
1 avocado, sliced
1 lime, sliced into wedges

Bring a pot of water to a boil.  Once boiling, add soba noodles and cook according to package instructions.  Drain, rinse well, and set aside.  Heat a large skillet over medium high heat with avocado oil and sesame oil.  Add jalapenos, garlic, snow peas, carrots and ginger powder.  Saute, stirring, until snow peas are slightly charred and tender, about 4-5 minutes.  Add cooked soba noodles, coconut aminos, and lime juice.  Continue cooking, stirring, until all flavors are combined, 3-4 minutes.  Place everything but the bagel seasoning on a plate and coat both large sides of tuna filets so that it is completely and evenly coated.  Heat a skillet over high heat with 2 Tbsp avocado oil.  Swirl in the pan so oil evenly coats the pan.  The skillet should be very hot.  Sear tuna steaks, about 30 seconds per side for rare and 90 seconds per side for medium rare and warm in the center.  Transfer to a cutting board and let rest for a minute.  Using a very sharp knife, carefully and thinly slice the tuna steaks.  Serve tuna steaks with soba noodle stir fry along with sliced avocado and wedge of lime.