In a medium saucepan, boil water and blanche the collard green leaves. (To blanche means to place leaves into boiling water for one minute, then remove and place under cold water for a minute.) Dry cooked leaves and lay flat to continue to air dry.

Mix the coconut milk and the turmeric in a bowl and set aside.

Heat the coconut oil in a skillet. Add the garlic and cook one minute. Next, add the onion and cook 2-3 minutes until onion starts to turn translucent. Add the bell pepper and continue to cook another 3 minutes just until the bell pepper starts to soften.  Add the quinoa, and mix well.

Add the coconut milk mixture and simmer for 10-15 minutes. Spoon the vegetable quinoa mixture equally into each collard leave, then roll collard into a wrap, securing each one with a toothpick. Serve immediately.

Heat 1 tablespoon of coconut oil in a skillet. Add garlic and cook 1 minute. Next add tomatoes, cook another 2 minutes, and then add kale and olives. Cook until kale wilts and becomes bright green.  Place vegetable mixture on a plate and put to the side.

Season swordfish steaks with salt and pepper on both sides. Add remaining coconut oil to the skillet. Cook swordfish steaks n skillet, approximately 3 minutes per side. Place vegetable mixture back into pan on top of fish to reheat for a minute. Squeeze fresh lemon juice on top and serve immediately.

Preheat oven to 425 degrees. Mix 3 tablespoons of the oil, vinegar, lime juice, garlic, 1 ½ tablespoons of the cilantro, ¼ teaspon of the salt, fresh pepper, and mustard together very well.

Rinse fish filets, pat dry, and marinate in oil mixture for about 15 minutes.

In the mean time, place shredded cabbage into large broil pan and toss with remaining olive oil, remaining salt and lemon pepper. Cover with foil tightly and place immediately into pre-heated oven for 10 minutes.

Transfer marinated fish to baking sheet. Lower oven to 350 degrees (wait until oven lowers all the way down to this temperature and keep cabbage in the oven the entire time) and place fish on lowest oven rack. Cook fish approximately 8-10 minutes, (depending on thickness) until cooked through.

While fish is cooking, combine chopped tomatoes with remaining cilantro, jalapeno, and salt and pepper to taste. Once fish is down, remove fish from oven, as well as cabbage. Keeping cabbage in covered tin, shake well (use pot holders because this will be hot, especially if steam leaks out from the covered tin). Remove the foil covering the cabbage. In center of tortilla, place approximately 4oz of fish and then top with cabbage and with tomato mixture. Fold or roll tortilla with ingredients inside and enjoy.

In a large bowl, toss the lettuce, kale, and chickpeas. Then in a blender, mix all remaining ingredients to prepare the dressing. Dress the salad and enjoy!

**Baked Chickpeas

Preheat the oven to 400 degrees. Place chickpeas on a baking sheet and toss with olive oil. In a small bowl, mix the remaining spices, and then coat onto chickpeas. Bake for 25-30 minutes, moving the chickpeas around on the baking sheet every 10 minutes. Let cool for 10 minutes and add to salad.

Sprinkle salmon fillets with a little sea salt.  Fill a shallow sauté pan with an inch of water. Add the celery, wine, lemon slices, dill, and onion to the pan and bring to a boil. Place the salmon into the boiling water, cover tightly, and remove from heat. Let the salmon sit in the water off the heat for 7-10 minutes depending on the thickness of the filet. Can serve warm or refrigerate and serve later.

Preheat the oven to 375 degrees. Combine mirin, miso, water, agave syrup, and tamari and whisk together in a bowl. Using a basting brush, brush fish with miso mixture. Depending on thickness of fish (depends on type of fish used), bake at 375 for 10-12 minute. Then sprinkle green onions on top of the cooked fish and place under the broiler for 2 minutes so scallions become crispy.

**Tastes great when served over gently steamed spinach

Place coconut oil in a sauté pan and heat on medium heat until melted. Add garlic and cook for 1 minute, until fragrant. Add chicken and cook 3-5 minutes, until chicken pieces are 80% cooked through. Add sundried tomatoes and artichokes, and cook another 5 minutes, stirring regularly, until chicken is fully cooked through. Change heat to low flame, and add spinach leaves. Stir, cooking until leaves just begin to wilt. Turn off heat, squeeze lemon all over the pan, sprinkle with red pepper flakes, and serve immediately.

Mix oregano, thyme, and salt in a bowl with EVOO.  Toss in pork cutlets and coat well.  Heat coconut oil in a skillet and add pork chops to heated coconut oil. Cook 3-5 minutes per side, until each side is browned.

Add in mushrooms and garlic, and cook another 2-4 minutes until mushrooms are cooked through.  Mix the wine and the chicken broth-corn starch mixture together and mix well. Add to the skillet and bring to a boil. Once boiling, lower the heat to a simmer and cook about 10 minutes, until the sauce begins to thicken.

On a separate plate, place the baby spinach leaves . Plate the pork cutlets and mushrooms over the spinach, pouring the thickened Marsala sauce as well.  Allow the spinach to wilt from the heat of the sauce and serve immediately.

Preheat barbecue to medium heat or oven to 425 degrees. Rub Portabellas with olive oil, and place on grill or in oven on cookie sheet. Cook for approximately 5-7 minutes and then remove from grill/oven and let cool.

In the meantime, in a bowl, toss arugula, chickpeas, cucumber, and slivered almonds. Add goat cheese on top, dress and serve.

*** Balsamic Vinaigrette

Combine all ingredients in a tightly covered container and shake well to mix.

Heat oil in bottom of a saucepan for a minute. Add onion and cook 2 minutes until slightly translucent. Add asparagus and mushrooms, cooking 1 more minute. Add vegetable brother and quinoa to the same pan (keeping vegetables still in it), and bring mixture to a boil. Once boiling, lower heat to a simmer and cover, cooking about 10 minutes or until there is no more water. Add salt and pepper to taste and serve or leave at room temperature to serve later. Stores great in the refrigerator for leftovers!

Melt the “butter” and oil in a Dutch oven. Sauté shallots, garlic, and mushrooms over moderately high heat; sauté until mushroom liquid evaporates and mush brown lightly.  Add sherry until it evaporates. Add cornstarch mixture, stirring well and cook 3 min.  Stir in broth and bring to a boil.  Reduce heat and simmer 15 minutes. Stir in chives and sour cream, mix, and then add in almond milk. Season with salt and pepper and enjoy.

In a large skillet or wok, heat coconut oil. Add garlic and ginger, and let cook 1 minute. Add peppers and broccoli, and allow to cook, stirring often, until vegetables are bright and start t soften. Add mushrooms and snap peas, and cook another 5 minutes. Keep vegetables in skillet, but push to side, and add shrimp. Cook shrimp approximately 5 minutes, turning half way through cooking time until they turn pink.

In a bowl, mix sesame oil, soy sauce, honey, and rice vinegar. Add to skillet with shrimp and vegetables, mix well, and let simmer 5 minutes on low light.

Preheat oven to 375 degrees or light barbecue to heat. Separate pork chops to the side and combine all ingredients and mix well to make marinade. Place chops in marinade and let sit 10 minutes up to 6 hours in refrigerator in a covered dish. Can either bake pork chops for about 15 minutes at 375 degrees, turning half way through, and then putting under the broiler an additional 3 minutes or grill on barbecue on medium heat about 10-12 minutes, turning half way through (internal temperature for cooked pork chops should be 160 degrees). Remove from grill or oven, cover with foil for 2 minutes, and serve.

**Great served with steamed broccoli or kale topped with a bit of salt and fresh lime juice.

Bring 6 cups of water to a boil in a large pot.  Once boiling, add broccoli, carrots, mushrooms, and bok choy to the water. Let cook for 1-2 minute, and then using a slotted spoon, remove all vegetables into a strainer. Keep boiling water in the pot and bring back to a boil after all vegetables have been removed.

Add miso paste to boiling water, lower flame to a simmer, and cover, allowing miso paste to dissolve into a soup broth base. Let simmer for 10 minutes, stirring occasionally.  While broth is simmering, cover noodles with hot water according to package directions to let them soften., and then rinse and drain.

After 10 minutes, add the tofu, vegetables, and noodles all to the miso broth.  Season with the tamari, sesame oil, chili oil, and cilantro. Cook another 2-4 minutes until piping hot, serve, and enjoy.

For the salad:

For the Dressing:

In a large bowl, combine all veggies. Then mix all of the ingredients for the dressing in a separate bowl. Toss with the vegetables and chill or serve immediately. (If preparing ahead, don’t add dressing until serving.)

In a large skillet, heat coconut oil. Add in half the chopped garlic and cook for 1 minute. Add in the shallots and cook 2-3 minutes until shallots turn translucent. Pour in wine and let it cook off another 2-3 minutes. Next add in shrimp and cook for about 5 minutes, turning half way through so shrimp turn pink. Add in the string beans and remaining garlic, and cook only another minute or two until the string beans turn a bright green. Season with salt, pepper, and red pepper flakes and enjoy.

Preheat oven to 425.  Rub flat surface of Portabellas with olive oil and place on a baking sheet. In a skillet, warm the coconut oil. Add the garlic and cook for 1 minute. Next add the chopped artichokes and the spinach and cook for 2 minutes, just until the spinach wilts.  Remove from heat and mix in the shredded gouda cheese.

Transfer the artichoke and spinach mixture into the mushroom caps.  Bake for 15 minutes and serve.

Preheat oven to 350 degrees.  Mix all ingredients together and marinate fish in it for 10 minutes or up to 6 hours. Bake at 350 for 10 minutes, and broil for 2 additional minutes at the end.

Preheat oven to 375.  Grease glass Pyrex dish with a thing layer of coconut oil and then place chicken cutlets in Pyrex. Heat remaining coconut oil in a skillet and then sauté onion, garlic, and ginger for 2 minutes. Then in separate bowl, mix cooked onion, ginger, garlic, tamari, honey, and water together. Pour over chicken, and bake for 10-15 minutes until the chicken is cooked through. Add scallions to top of chicken and broil for the last 2 minutes of cooking.

Place half an inch of water in a large pot with or without a steamer basket. Place the broccoli florets in the water, cover the pot, and cook on medium high for 5 minutes until you see steam start to come out of the pot. Remove broccoli from pot, and serve immediately. Be careful not to let broccoli over cook/steam.

In a bowl, combine EVOO with beef and coat well. Mix in cayenne, paprika, and garlic powder, ½ tsp of salt and mix well so beef is well coated. In a large sauté pan, heat 1 Tbsp of the coconut oil until it liquefies and spreads over pan surface. Add meat to pan and cook 5-7 minutes per side, continuously turning, until meat is cooked throughout but still pink inside. Lay cooked beef on a plate lined with a paper towel to drain excess grease.

Place pan back over medium heat and add remaining 1 Tbsp of coconut oil. Once coconut oil is heated, add red pepper, and cook, stirring regularly, for about 3 minutes. Next add zucchini and cook another 3 minutes, followed by mushrooms, cooking another 3 minutes. Then add red cabbage, cook another 3 minutes, and then add kale and continue cooking until kale is wilted and the rest of the vegetables are cooked through but not mushy.

Next cut beef into bite size pieces and add to pan, stirring all ingredients together and just cooking another 2 minutes until beef is reheated but not cooked more. Remove pan from heat completely, add in cilantro, lemon juice, red pepper flakes, and salt, and mix well until cilantro wilts.

Heat corn tortillas in oven at 300 degrees for 2 minutes just until they are warm. Spoon meat and vegetable mixture into warmed tortillas and enjoy. Can season with your favorite hot sauce.

Combine peanut butter, tamari, water, honey, garlic, and ginger together in a bowl and whisk.

Heat coconut oil in a skillet. Add pepper, water chestnuts, scallions, and cook until vegetables soften, 3-5 minutes. Add beans and mix well over medium heat, about 1 minute. Add sauce mixture and mix until heated through. Spoon mixture on to lettuce leaves and serve.

Pour half of olive oil in sauté pan and allow to heat. Add two of chopped garlic cloves and let simmer for 30 seconds. Add mushrooms and tomatoes and sauté for three minutes. Add spinach, salt, and pepper, and cook one more minute, and pour vegetable mixture onto plate.

Using same pan (do not have to clean first), add rest of olive oil, allow to heat, and then add remaining 2 chopped garlic cloves. Let simmer for 30 seconds and then put chicken in the pan at medium light. Cook for 3 minutes and then turn and cook another 3 minutes, making sure chicken is cooked through. Remove cooked chicken and place on top of vegetable mixture and serve.