Kale Quinoa Salad

1/2 of a Costco bag of baby kale cut in narrow ribbons
1 cup quinoa - cooked and cooled
1/2 cup Craisins (larger ones chopped smaller
1 cup chopped roasted pecans
1/2 cup fresh parmesan or feta
1 avocado chopped

dressing:
1/3 cup olive oil
juice and zest from one lemon
1 clove garlic, minced
1 T dijon mustard
1/2 t cracked pepper
1/2 t ground sea salt

Magic Un-sweet Raspberry Jam

RASPBERRY LIME CHIA JAM - via seriouseats.com

Ingredients

• 2 cups (8 ounces) frozen raspberries, divided
• 1 tablespoon mildly-flavored honey
• 1 1/2 tablespoons chia seeds
• juice of 1 lime

Procedures

1. 1
   In your smallest saucepan, warm 1 cup of raspberries over low heat, covered, just until they appear fully defrosted and have begun to give up their juice.
2. 2
   Remove berries from heat and stir in honey until fully melted and berries have broken up into a uniform texture.
3. 3
   Stir in lime juice and chia seeds. Allow to sit undisturbed until chia seeds have bloomed, about ten minutes.
4. 4
   Gently fold in remaining cup of raspberries. Store in the refrigerator.

Breakfast Fruit Pizza

Crust:

1 1/2 cups oats
1 cup chopped nuts
1 scoop vanilla protein powder
5 (maybe a little more) T coconut oil, melted
1/4 c honey, warmed and blended with the coconut oil

mix and press into a 10" round. bake 325 x 18 minutes.

2-3 cups vanilla yogurt

assorted fruit for topping

Chicken Katsu

INGREDIENTS:

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness salt and pepper to taste 2 tablespoons all-purpose flour

1 egg, beaten 1 cup panko bread crumbs 1 cup oil for frying, or as needed

DIRECTIONS:

1.	Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
2.	Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Perfect Sushi Rice

INGREDIENTS:

2 cups uncooked glutinous white rice (sushi rice) 3 cups water 1/2 cup rice vinegar

1 tablespoon vegetable oil 1/4 cup white sugar 1 teaspoon salt

DIRECTIONS:

1.	Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2.	In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Banana Blueberry Breakfast Cobbler

Dry layer:

1 cup old-fashioned, large flake, rolled oats

1 scoop vanilla protein powder

1/4 cup chopped walnuts

1/2 tsp. baking powder

3/4 tsp. ground cinnamon

Pinch of salt

Wet layer:

Wet layer:

1/4 cup maple syrup 

1 cup almond milk

1 large egg

2 tbsp. coconut oil, melted and cooled slightly
Blender together

Base layer:

1-2 ripe bananas, peeled and sliced

3/4 cup blueberries

Directions:

Preheat the oven to 375F.

Lightly grease a bread pan with coconut oil.

In a medium bowl, mix the dry ingredients.

In a liquid measuring combine the wet ingredients.

Spread the sliced bananas in a single layer over the bottom of the bread pan. Top with the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

Sprinkle MORE nuts and berries over the top. Bake for 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

One Pot Wonder Thai Pasta

12 ounces linguine

4 cups vegetable broth
1/2 cup water
4 cloves garlic, thinly sliced
I tablespoon red curry paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts
2 tablespoons peanut butter

Add at the end of cooking:

5 cups baby spinach
Cilantro, diced (flat leaf parsley will work in a pinch)
Juice of two limes

Garnishes:

Chopped honey roasted peanuts
Mung bean sprouts

Place all ingredients except cilantro, spinach, and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.

Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.