Ingredients

• 1 bunch of kale
• 1/2 lemon
• 1 pinch sea salt
• 1 -2 Tbsp. olive oil (start with the least amount first)

Instructions

1. Separate the kale leaves from the tough stalks. Rinse, pat dry and cut into bite-sized pieces. Place these in a big bowl.
2. Take the lemon half and squeeze it right over the kale. I squeeze into a small mesh colander to catch any seeds and stray pulp. Then sprinkle on a little sea salt and drizzle a tablespoon or two of olive oil over the leaves. There should be enough to wet the leaves, but nothing collecting in the bottom of the bowl.
3. Then get into the bowl with your hands and start rubbing the leaves together. The acid from the lemon starts to soften the kale and the salt helps to bruise and soften them further. Rub till all the leaves are coated with lemon and olive oil.
4. Serve right away as is or dress it up with your favorite veggies or fruit.

Ingredients

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup coconut flakes
• 1/2 cup organic peanut butter
• 1/2 cup ground flaxseed or wheat germ
• 1/2 cup chocolate chips (optional. I used mini chips)
• 1/3 cup honey
• 1 scoop vanilla protein powder
• 1 tsp. vanilla

Instructions

1. In a mixing bowl, stir all ingredients together.
   
   
2. Place bowl in the refrigerator and chill for half an hour.
3. Once chilled, use a spoon and scoop into balls of whatever size you would like. (Mine were about 1 in diameter.)
   
   
4. Store in an airtight container and keep refrigerated for up to 1 week.

Ingredients

• 1 ripe mango, peeled, seeded, diced
• 1 tomato, seeded, diced
• 2 green onions, finely sliced
• 1/4 cup fresh lime juice
• Fresh cilantro (to taste).

Instructions

1. Combine all ingredients in bowl, refrigerate. (Can be made 3 hours ahead.)

Ingredients

• 3 egg whites
• 3 tbsp low-fat milk
• 1/2 cup cornmeal
• 1/2 cup flour (or whole grain corn flour)
• 1 tbsp italian seasoning
• 1 tsp garlic powder
• 1/2 tsp ground mustard
• 1/2 tsp cumin
• 1/2 tsp pepper
• 1/2 tsp sea salt
• 3 fresh boneless chicken breasts

Instructions

1. Preheat oven to 450 F and spray baking sheet with cooking spray, or EVOO in a mister.
2. In a bowl whisk milk and egg whites.
3. In another bowl combine corn meal, flour, italian seasoning, garlic powder, ground mustard, cumin and pepper.
4. Season chicken with sea salt and cut into strips.
5. For the crunchy coating, cover chicken strip in dry coating, then dip both sides into egg mix. Allow excess egg mix to drip off and then place chicken strip back into dry coating. Shake off excess coating and place on the baking sheet. Repeat for all chicken strips until all are coated.
   
   
6. Spray tops of chicken strips with cooking spray, then bake in oven until golden brown (appx. 15 min).
   
   

Ingredients

• For the beef:
• 1 tablespoon cornstarch
• 3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices
  
  
• For the sauce:
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1/4 cup vegetable broth
  
  
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced gingerroot
• 1 tablespoon minced garlic
• 3 cups mixed veggies (I used a frozen Thai Stir Fry Mix)
• cooked organic brown rice as an accompaniment
  
  

Instructions

1. Prepare the beef:
   In a small bowl toss beef in the corn starch.
2. Make the sauce:
   In a small bowl dissolve the cornstarch and sugar in the soy sauce, red wine vinegar, and the broth.
3. Stir fry all of the ingredients:
   Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the olive oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate.
   
   Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, for approximately 30seconds. Add the vegetables and stir-fry the mixture until the vegetables soften. Stir the sauce, then add it to the wok with the beef and any juices that have accumulated on the plate, and stir the mixture continuously until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the brown rice.