Garlic Roasted Broccoli

Garlic Roasted Broccoli 

2 heads of broccoli, cut into florets
3 tbsp melted coconut oil
5 cloves of garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp lemon juice
Pinch of red pepper flakes (optional)

Preheat the oven to 400. In a large bowl, toss broccoli with melted coconut oil, salt, black pepper and garlic. Spread broccoli in a single layer on a rimmed baking sheet. Bake until florets are tender enough to pierce with a fork and edges are browning; 15 minutes. Turn once halfway through baking and add red pepper flakes, if using. After baking, squeeze lemon juice over broccoli before serving.

Soy Glazed Salmon

Soy Glazed Salmon
Makes 2 Servings
Recipe adapted from MarthaStewart.com

1 tbsp light brown sugar
1 tbsp olive oil
1 tbsp coconut aminos
1 tbsp fresh lemon juice (juice from ½ lemon)
½ tbsp dry white wine (or water)
8 oz. salmon, skin removed
optional topping: sesame seeds

Cook rice per package instructions on stove. Preheat oven to 400 degrees. In a small bowl, stir sugar, oil, soy sauce, lemon juice and wine until sugar has dissolved. Spray nonstick cooking spray in square baking dish. Add fish in a single layer. Pour glaze over fish and turn to coat evenly. Bake until fish is opaque, 15 to 20 minutes. Serve over cauliflower rice, spooning remaining glaze on top as a sauce. Sprinkle with sesame seeds if desired.

Spinach Salad

Spinach Salad

6 cups organic spinach

4 hard boiled eggs, diced

6 strips cooked bacon, crumbled

1 cup cherry tomatoes, halved

6 tbsp EVOO

Juice from ½ lemon

Black pepper

Mix together and enjoy.

Walnut Pesto

Walnut Pesto

1 cup walnut pieces

6 garlic cloves

1 tsp sea salt

1 cup olive oil

3 ½ cups fresh basil

Juice from ½ lemon

In a food processor, add walnuts, garlic, sea salt, olive oil. Process until smooth. Add basil and lemon juice and process again until smooth. Serve over grilled chicken.