Salmon with Mango Salsa

Ingredients

• 2 ripe mangoes, peeled and cut into 1/2 inch cubes
• 2 tablespoon red bell pepper, diced
• 1/2 cup chopped red onion
• 1/2 cup chopped cilantro
• juice from 2 limes

For the Salmon

• 4 (5-6 ounce) salmon fillets
• Sea salt
• Black pepper
• 2 tablespoons extra-virgin olive oil

Instructions

1. Make the salsa: Combine the mangoes, red bell pepper, onions, and cilantro into a small bowl. Pour the lime juice over it and toss
2. Season the fish with teh salt and pepper. Heat the olive oil in a 12 inch skillet over medium heat. Place two salmon fillets in hot pan. Cook until the bottom begins to brown about 5 minutes. Flip and cook another 5 minutes until the fish is flaky.
3. Repeat with the remianing fillets. Serve with salmon a spoonful of salsa on top.

Curry Shrimp

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped broccoli
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 1 tablespoon minced fresh ginger
• 2 cups coconut cream
• 2 tablespoons Thia red curry paste
• 1 tablespoon fish sauce
• 20 large shrimp, peeled and deveined
• 12 oz Cauliflower rice

Instructions

1. Heat the olive oil in a 12 inch skillet over medium-high heat. Add the broccoli, onion, bell pepper, and ginger and saute for 3 minutes.
2. Pour in the coconut cream, curry paste, and fish souce and stir to blend in the curry paste. Add shrimp and cook until opaque, about 3 minutes.
3. Serve over cauliflower rice.

Turkey Burger

Ingredients

• 2 pounds ground turkey
• 1/2 cup minced onion
• 1/4 cup chopped cilantro
• 2 minced garlic cloves
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Mix turkey meat, onion, cilantro, garlic, coriander, cumin, paprika, and black pepper.
2. Form half inch thick patties, season with sea salt.
3. Grill burgers over medium heat until cooked.

Avacado and Grilled Chicken salad with Greek dressing

Ingredients

For the grilled Chicken

• 2 medium skinless boneless chicken breasts
• 1 tablespoon olive oil
• 1 ⁄2 teaspoon dried oregano
• 1 garlic clove crushed in garlic press
• salt & pepper to taste

For the Salad

• 2 cup romaine lettuce chopped
• 1 avocado peeled pitted and chopped
• 1 cup cucumber chopped
• cup cherry or grape tomatoes cut in half
• 1/2 red onion sliced thinly
• 1/4 cup pitted Kalamata olives

For the Dressing

• 1/4 cup olive oil
• 2 Tablespoons raw apple cider vinegar
• juice of 1/2 lemon
• 1 small garlic cloves minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Pound Chicken flat with a meat tenderizer or slice chicken breasts in half to make them thinner. In medium bowl or ziplock bag, combine the chicken, olive oil, oregano, garlic and a sprinkle of salt and pepper. Heat a large heavy duty pan to medium-heat and grill chicken 5-6 minutes per side until tender and cooked through. Remove from pan, cool for 5 minutes then slice or chop.
2. Combine all the ingredients for the dressing in a mason jar and shake to combine. alternately, whisk i s a small bowl.
3. In a large bowl, combine all the chopped ingredients for the salad. Top with chopped chicken a drizzle with generously with dressing. Serve immediately.