Summer Salad

You will need:

• 1 head of Romaine Lettuce
• Red, yellow and orange sweet peppers
• Red onion
• Cheddar Cheese
• Avocado
• Dressing of your choice

Directions:

- Chop lettuce, onion and peppers, cube cheddar cheese and avocado 

- Lightly dress within minutes of serving.

Sub Sandwich

You will need:

• Ham cold cuts
• Turkey cold cuts
• Pepper
• Mayo
• Mustard
• Lettuce
• Onion
• Tomato
• Avocado
• Loaf of French bread/Sourdough/any bread you like

Directions:

- Slice loaf in half, and put mayo on both sides of the loaf. Add pepper to one side of loaf.

- Assemble all other ingredients. 

Fresh Pico De Gallo

You will need:

• 2 cups whole cherub tomatoes 
• 1 large jalapeno
• Small handful of cilantro
• Small white onion
• Sea salt

Directions:

- Dice or pulse tomatoes about 2-3 times for only 1 second in a food processor or ninja bullet. Transfer to a mixing bowl.

- Dice white onion and add to tomatoes. Amount of onion is up to you.

- Slice Jalapeno into 4 pieces (horizontally, not long ways) Throw into food processor and pulse until they are in small pieces. Add desired amount to tomato and onion.
- Finely chop cilantro and add desired amount to tomato, onion and jalapeno.
- Add a teaspoon of sea salt and mix all ingredients thoroughly.

Salmon fillet over Brown rice with fresh Pico de gallo, grilled red bell pepper and sriracha creme sauce, and avocado

You will need:

• 1 1/2 Brown or white rice
• 2 Salmon Fillet
• Taco seasoning
• 1 Large red bell pepper
• 4 tablespoons vegetable oil
• 1 cup cherub tomatoes
• Cilantro
• Jalapeno
• White onion
• 1/2 cup sour cream
• Sriracha 
• 1 whole avocado

Directions:

- Prepare rice in rice cooker or on stove top

- Prepare pico de gallo. See my Pico recipe if needed!!

- Add desired amount of sriracha sauce to 1/2 cup sour cream, mix well and place in fridge for later.

- Slice avocado, or mash to use as garnish. You can even add some onion cilantro, and salt to the mash for more of a guacamole if desired!

- Cover salmon in taco seasoning on one side and poach in a shallow pan with water (enough to cover half the fillets) about 5 minutes or until most of the water is evaporated. Flip and cook on other side another 5 minutes. Salmon will start to brown when the water fully evaporates. watch it to make sure it doesn't burn. Flip it a few times if it still needs some cooking time to make sure the fillet doesn't burn on one side. you can always add small amounts of water back into the pan until salmon is fully cooked.

- Slice the Bell pepper into 1/4 inch slices and grill in a pan with vegi oil on medium heat until tender and slightly blackened. 

Tip: I usually cook them with the lid on the pan for the first 5-7 minutes to get a steam on them, then remove the lid and continue cooking another 3-5 minutes.

- Plate rice on bottom, then Salmon. Add Bell pepper, and sriracha creme sauce. Garnish with pico and avocado/guacamole. Serve with warm tortillas or Chips, or just by itself!

Thai Chicken Rice Bowl

You will need:

• 4-5 chicken thighs with fat removed and cubed
• 1 cup brown rice
• Garlic chili sauce
• Soy Sauce

Directions:

- Prepare Brown or white rice in your steamer or on the stovetop.

- Brown your cubed chicken thighs in vegetable oil over medium heat in a wok or large skillet. Cook until done.

- Reduce heat to low, and add desired amount of Garlic Chili Paste to the skillet and make sure all the chicken is coated.

- Add about 3 tablespoons of soy sauce (or more to cut the spice if needed/for a thinner sauce) to the Garlic chilli chicken and turn up to medium heat until everything is heated throughout. 

- Spoon rice into a bowl and top with Thai Chicken

Ham, Turkey and Avocado Panini

You will need:

• A simi flat- flat loaf of bread such as Focaccia or Ciabatta 
• Ham
• Turkey
• 1/2 Avocado (smashed)
• Lettuce
• Tomato
• Red onion
• Cheddar Cheese (or any cheese you like)

Instructions:

Slice loaf in half evenly. Place cheese slices on bottom of loaf, then ham and turkey. 

Place Onion and tomato on top of the meat. 

Butter or oil the top and bottom Panini plate.

Put the top of the loaf on and place in your Panini press on high. Leave on the press approx 2-3 minutes until cheese is melted and bread is crisp. Watch closely to not burn the top or bottom of the bread.

Take the Panini off the press with a spatula and take the top off. 

Spread the avocado on the top piece and layer lettuce. 

Enjoy!!

Verde Chicken over Brown Rice

You will need:

• 1 can Las Palmas green enchilada sauce
• 1/4 cup chicken broth
• 3-4 chicken thighs
• Brown rice
• White onion
• Ortega diced jalapenos (optional)
• Cayenne Pepper
• Pepper
• Salt
• Sour Cream

Prep:

1. Cut chicken into bite size pieces 
2. Rough chop about 1/4 cup Onion (or more if desired)  
3. Heat a sauce pan with a tablespoon of vegetable oil
4. Steam 1 cup (per 2 people) Brown rice. Salt the water.

Throw the chicken into the oil and let chicken brown for about 2 minutes. 

Once the chicken is brown on both sides, add Enchilada sauce, Chicken Broth, diced jalapenos to your liking, half a tablespoon cayenne pepper (+/-), pinch of pepper and pinch of salt. Simmer about 20 minutes until onions are soft.

Spoon Brown rice into a bowl and cover with chicken enchilada sauce. Garnish with sour cream and serve with warm tortillas.