Salmon Stir Fry

-Vicky Kairy

2 lbs. salmon cut into cubes

1 green pepper

1 red pepper

1 yellow pepper

2 onions

Himalayan salt and pepper

• Cut onions in half. Slice into thin strips. Sauté in skillet.
• While onion is cooking, slice peppers into thin strips.
• When onions are starting to become translucent and golden, add peppers.
• Add salt and pepper. Cook until soft.
• Remove vegetables from pan, being careful to leave juices behind.
• Sauté salmon cubes in pan, about 3 minutes on each side.
•  Return vegetables to pan.  Cook for 10 more minutes and enjoy!

-Vicky Kairy

½ cup roughly chopped raw pecans

1 tablespoon coconut oil

¼ cup coconut sugar

½ cup coconut milk

¼ cup Bragg’s apple cider vinegar

2 lbs. salmon

Preheat oven to 400 degrees.

• Heat skillet. Melt coconut oil in skillet.
• Add pecans. Sauté for 1 minute.
• Add coconut sugar. Sauté 1 minute more, mixing constantly.
• Add coconut milk. Let mixture thicken, stirring occasionally.
• When mixture thickens to a loose syrup, add vinegar.
• Cook for 5 minutes more to thicken once more.
• While the sauce is cooking, place salmon on a baking tray.
• Remove sauce from heat and pour over salmon.
• Place in oven and cook for 30 minutes uncovered.

Spicy Chicken Stew with Baby Spinach Salad

-Vicky Kairy

2 cups shredded cooked chicken

can green olives

1 can chopped tomatoes

1 can tomato sauce

1 tsp. red pepper flakes

½ tsp. dried ginger

1 tablespoon Himalayan salt

1 onion chopped

3 cloves garlic chopped

1 tbsp coconut oil

• Sauté garlic and onions in coconut oil.
• Add chicken. Saute for 10 minutes.
• Add the rest of the ingredients.
• Bring to a boil and then cover and simmer for 30 minutes.

Salad:

1 box baby spinach

1 grapefruit

¼ cup extra virgin olive oil

Salt

Wash spinach and set aside.

Peel grapefruit.  Cut segments out, carefully removing only the segments of pulp.Discard the rest.

Add  grapefruit segments to spinach.

Toss with oil and salt.

Very Berry Ice Pops

-Vicky Kairy

½ cup blueberries*

½ cup raspberries*

½ cup strawberries*

½ cup coconut milk

*Fruit can be fresh or frozen.

Blend all ingredients.  Pour into plastic cups. Place in freezer. After 30 minutes, stick craft stick into each cup. Freeze for 3 more hours.

This recipe is a great rice substitute, however you will never fool anyone into thinking it is rice.

Enjoy it for what it is , delicious cauliflower, cooked in a way you can enjoy it, the way you do rice.

As a side dish, or with various toppings.

4 tablespoons Tropical Traditions expeller pressed coconut oil

1 medium onion, diced

1 cup celery, finely diced

1 head cauliflower, trimmed and coarsely chopped or grated

himalayan salt and pepper to taste

In a large skillet heat coconut oil over medium heat

Saute onion over medium heat for 10 minutes, until soft

Add celery to skillet and saute for 5 minutes

Meanwhile, place cauliflower in a food processor

with the “S” blade and process until the texture of rice, or grate

Add cauliflower to skillet, cover and cook 5-10 minutes, until soft, then add salt and pepper

4-5 medium organic apples, peeled, cored and sliced ⅛-inch thick

1 tablespoon fresh lemon juice

1 tablespoon kuzu dissolved in 3 tbsp organic apple juice or 1 tbsp arrowroot powder

1 tablespoon grade B maple syrup

1 tablespoon ground cinnamon

1 pecan tart crust (recipe below)

1. In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon

2. Fill tart neatly with apple filling

3. Cover tart with parchment paper and foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling

4. Remove foil and cook uncovered for 5-10 more minutes

PECAN TART CRUST

1½ cups pecans

1 egg

1 tablespoon coconut flour

⅛ teaspoon himalayan salt

1. Place pecans in food processor

2. pulse until coarsely ground

3. Pulse in egg, coconut flour and salt until mixture forms a ball

4. Grease a nine inch tart pan

5. Using your hands, press crust onto bottom and up sides of tart pan

6. fill with your favorite filling

7. Bake until filling is done