lunch

Here’s what you’ll need:

2 cups cooked butter nut squash
1 small diced apple
1 tsp olive oil
1 bag frozen cauliflower rice (4 cups)
8-ounces of sliced mushrooms (you can leave this out if you don’t like them)
1/2 tsp cinnamon
1/4 tsp allspice
4 Laughing Cow cheese wedges (swiss or plain)
1/2 cup to 1 cup almond milk, unsweetened plain or vanilla
salt to taste

Here’s what you’ll do:

Heat a large pan over medium heat. Next, put teaspoon of oil into pan and add diced apples. Once the apples have cooked to a tender consistency add the pre-cooked butternut squash and the bag of frozen cauliflower rice and sauté with the apples. Then, add the mushrooms and put all four cheese wedges in to the pan. Add about 1/2 cup of almond milk and stir frequently. Keep on medium heat. Once the cheese starts to melt and form a sauce, add the cinnamon, allspice and salt to taste. The longer you cook this recipe the thicker it will get. You may need to add the other 1/2 cup of almond milk to get the consistency you would like.

Here’s what you’ll need:

1 large zucchini

1/4 cup tomato sauce

1 ounce reduced fat mozzarella

7 slices turkey pepperoni

onion

black olives

mushroom

bell pepper

oregano

garlic powder

salt

Here’s what you’ll do:

Take one large zucchini and cut it into flat strips. Roast the strips at 400° in the oven for 10 minutes. Pull out the strips and put garlic salt, oregano, onions, turkey pepperoni, olives, bell peppers, and pizza sauce on top. Then cover it with mozzarella cheese. Put it back in the oven at 400° and bake for another 10 minutes. Remove from oven and let cool for a few minutes. Enjoy!

Pan Seared Salmon Scrumptious Salad

Here’s what you’ll need:

4-5 ounce salmon filet

Heather’s all purpose rub (to make put the following spices in a contain and shake until mixed well: 3 TBSP smoked paprika, 1 TBSP Garlic powder, 1 TBSP onion powder, 1 tsp cayenne pepper, 1 tsp oregano)

mixed salad greens

1 medium-sized carrot, sliced

1 roma tomato, chopped

1 red bell pepper, diced

1 slice of onion (about the size you’d put on a sandwich or burger), chopped

Dressing for salad (mix all the following in a separate bowl):

2 limes, juiced

1 TBSP olive oil

1 tsp cumin

2 packets Stevia or preferred sweetner

sea salt to taste

Here’s what you’ll do:

Sprinkle salmon with sea salt front and back. Next, sprinkle both sides with Heather’s all purpose rub. Heat a frying pan and spray the pan with EVOO. Once the pan is hot place the salmon in the pan and sear one side. Searing gives the outside a nice crispy skin. (You can read more about the process here http://www.thekitchn.com/how-to-cook-perfect-salmon-fillets-230150.)

After searing one side, turn the salmon over and sear the other side.Turn the heat down to medium low and put a lid on the pan to cook the center of the salmon. I usually let it cook for 5 more minutes to make sure the salmon is cooked all the way. However, the length of time you cook the salmon will depend on your own preferences and how well you like it cooked.

In a bowl, mix the salad greens, chopped veggies, and salad dressing. Mix well and put on a plate. Finally, once the salmon is cooked the way you like it, place it on top of the salad and enjoy!

Here’s what you’ll need:

One-half of a crown of broccoli chopped,
1 TBSP of bacon,
3-ounces of diced chicken,
one-half of an apple diced,
2 celery stalks chopped,
4 TBSP light mayo or half-cup of whole organic yogurt,
2 TBSP apple cider vinegar,
2 Stevia packets, salt and pepper (to taste).

Here’s what you’ll do:

Put chopped broccoli, celery, apple, diced chicken, and bacon into your bowl. I use a salad chopper to get my slaw ingredients into even, bite-sized pieces. (However, if you don’t have a salad chopper or don’t want to bother with this step, you can skip it.) Next, pick either the mayo or yogurt and mix it with the apple cider vinegar, Stevia, and salt and pepper.

Serve immediately and enjoy!