Chicken Tenders with Cilantro Pesto

Ingredients:
1/4 cup organic lime juice
1/4 cup organic reduced-sodium soy sauce
1 tbsp organic safflower oil
1 tsp organic chili powder
1 lb. organic chicken tenders
2 cups fresh organic cilantro leaves, loosely packed
2 organic scallions, sliced
2 tbsp toasted organic sesame seeds

    Directions:

  1. Whisk lime juice, soy sauce, oil and chili powder in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add chicken to the remains marinade; toss to coat. Marinate in the refrigerator for 20 minutes or up to 1 hour.
  2. Preheat grill to medium-high
  3. Meanwhile, place cilantro, scallions, sesame seeds and the reserved marinade in a food processor and process until fairly smooth.
  4. Oil the grill rack. Remove the chicken from the marinade (discard marinade) and grill until cooked through and no longer pink in the middle, about 2 minutes per side. Serve the chicken with the cilantro-sesame pesto.

Tofu with Chimichurri Sauce

Ingredients:
2 14 oz. packages extra-firm organic tofu, drained, sliced into 8 pieces each
1 tsp organic cumin seeds
1 cup fresh organic parsley leaves, packed
1/2 cup fresh organic cilantro leaves, packed
2 tbsp fresh organic oregano leaves
1/2 cup organic extra virgin olive oil
2 tbsp organic red wine vinegar
Kosher salt, to taste
Freshly ground organic black pepper, to taste
Organic coconut oil spray (for grill)

    Directions:

  1. Line a rimmed baking sheet with 2 layers of paper towels and top with a single layer of tofu. Top with 2 more layers of paper towels and weight with a heavy skillet or baking dish. Let sit 15 minutes to press excess liquid out of tofu, which will firm it up and make it easier to grill. Transfer tofu to a shallow baking dish.
  2. Meanwhile, toast cumin seeds in a small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes; set aside.
  3. Blend parsley, cilantro, and oregano in a food processor until finely chopped. With the motor running, add olive oil in a steady stream and blend until well combined. Transfer herb mixture to a small bowl, stir in vinegar, and season with kosher salt and pepper. Pour chimichurri blend over tofu and turn to coat. Cover and chill at least 1 hour.
  4. Prepare a grill for medium-high heat and lightly oil grate. Transfer tofu to grill, reserving chimichurri, and grill, turning often, until charred in spots, about 5 minutes per side; transfer to platter. Top with reserved chimichurri and toasted cumin seeds.

Grilled Apples with Mint

Ingredients:
2/3 cup fresh organic orange juice
1 tbsp organic fresh mint, chopped
2 tbsp raw honey
1 tsp organic vanilla extract
1/2 tsp ground organic ginger
1/4 tsp freshly ground organic black pepper
3 organic Granny Smith apples, cored and each cut crosswise into 4 (1/2-inch) slice
Organic coconut cooking spray

    Directions:

  1. Combine first 6 ingredients in a large zip-top plastic bag. Add apples slices; seal and marinate in refrigerator 1 to 2 hours, turning bag occasionally.
  2. Prepare grill to medium heat.
  3. Remove apples from bag, reserving marinade. Place apple slices on grill rack coated with cooking spray; grill 3 minutes on each side, turning and basting frequently with reserved marinade. Arrange apple slices on a platter; drizzle with any remaining marinade.

Lemon & Herb Bean Salad

Ingredients:
1 14 oz. can organic cannelloni beans or chickpeas, rinsed
6 oz. organic green beans, trimmed, cut into 1″ pieces
1/4 cup organic fresh parsley leaves
1/4 cup organic extra virgin olive oil
3 tbsp organic fresh chives, chopped
2 tsp organic capers
1 tbsp organic freshly grated lemon zest
1/4 tsp organic crushed red pepper flakes
Kosher salt and freshly ground organic black pepper, to taste

    Directions:

  1. Toss beans, green beans, parsley, oil, chives, capers, lemon zest, lemon juice, and red pepper flakes in a large bowl; season with salt and pepper.

Spring Greens with Pickled Vegetables

Ingredients
1 cup organic rice vinegar
3 tbsp organic sugar
1 tbsp kosher salt
8 oz. organic small carrots, organic baby turnips, and /or organic beets, shaved on a mandolin
Salad:
1/3 cup organic extra virgin olive oil
1 tbsp organic fresh lemon juice
1 tbsp organic rice vinegar
Kosher salt and freshly ground organic black pepper, to taste
12 cups organic mixed greens
1/4 cup organic herb leaves (such as tarragon or mint)

    Directions:

  1. Pickled Vegetables: bring vinegar, sugar, and salt to a boil in a saucepan. Remove from heat and add vegetables; let sit until just tender, about 10 minutes.
  2. Whisk oil, lemon juice, and vinegar in a small bowl; season vinaigrette with salt, pepper, and more lemon juice, if desired. Toss vinaigrette, greens, and herbs in a large bowl. Add pickled vegetables to salad; season with salt and pepper and toss to combine.

Sugar Snap Salad

Ingredients:
1 1/2 pounds organic sugar snap peas, trimmed, stringed, cut in half diagonal
Kosher salt, to taste
2 tbsp organic extra virgin olive oil
1 tbsp organic fresh lemon juice
1 tsp organic white wine vinegar
1 bunch organic radishes, trimmed, thinly sliced
4 oz. organic ricotta or feta cheese, crumbled
Freshly ground organic black pepper, to taste
2 tbsp organic fresh mint, coarsely chopped

    Directions:

  1. Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to a bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
  2. Whisk oil, 1 tablespoon lemon juice, and vinegar in a small bowl. Toss peas, radishes, and cheese in a large bowl. Cover dressing and salad separately and chill.
  3. Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemons juice, if desired. Garnish with mint.

Apple Pie Energy Bites

Ingredients
2 cups organic old-fashioned rolled oats
1 tsp organic ground cinnamon
2 tbsp organic ground flaxseeds
1/4 tsp salt
1 tbsp organic hazelnuts, chopped
1 tbsp organic walnuts, chopped
1/2 tsp organic allspice
1/2 cup organic almond butter
1 tsp organic vanilla extract
2 tbsp honey
1/4 cup organic dried cranberries
1 cup organic granny smith apples, grated

  1. Stir together oats, cinnamon, flaxseed, salt, hazelnuts, walnuts, and allspice.
  2. Stir almond butter, honey, and vanilla extract together. Mix with oat mixture until fully combined.
  3. Add apple and dried cranberries and mix until fully combined.
  4. Use a tablespoon, form balls with the mixture. Store the energy bites in the fridge in an airtight container for up to 4 days.

Pumpkin Spice Energy Balls

Ingredients
2 cups organic old-fashioned rolled oats
1/4 tsp salt
1 tsp organic ground cinnamon
1/2 tsp organic ground ginger
1/4 tsp organic ground allspice
1/4 tsp organic ground cloves
1/4 tsp organic ground nutmeg
1/4 cup organic pecans, finely chopped
2 tbsp honey
2 tbsp organic almond butter
1 tsp organic vanilla extract
1/3 cup organic pumpkin puree

    Directions

  1. Stir together oats, salt, all of the spices, and pecans.
  2. Stir honey, almond butter, and vanilla extract together. Mix with the oat mixture until fully combined.
  3. Add the pumpkin into the mixture and stir until fully combined.
  4. Use a tablespoon measurer, form balls. Let these sit in the fridge for 20 minutes to firm. Store the energy bites in your fridge in an airtight container for up to 4 days

Steak Sweet Potato Nachos

Ingredients
2 flank steaks
2 organic sweet potatoes, sliced
1 organic tomato, diced
2 organic sweet bell peppers, sliced
1 organic green onion, thinly sliced
2 tbsp organic taco seasoning
2 tbsp organic extra virgin olive oil
1 tsp organic paprika
Cooking fat
Sea salt, to taste
Freshly ground organic black pepper, to taste
1 organic lime, wedged
Fresh organic salsa

    Directions:

  1. Preheat oven to 375 degrees F.
  2. In a bowl, combine the sweet potatoes and olive oil; sprinkle with paprika and season to taste.
  3. Lay the sweet potatoes on a baking sheet and bake 20 to 25 minutes, turning once.
  4. Season the steaks with taco seasoning.
  5. Melt some cooking fat ( about 1 tbsp.) in a skillet over medium heat.
  6. Add the steaks to the skillet and cook until desired, about 2 to 3 minutes per side for medium.
  7. Cut the steaks into bite-size pieces and set aside.
  8. Layer the steak, diced tomato, bell pepper, and green onion, on top of the cooked sweet potatoes on the baking sheet.
  9. Place in the oven and bake another 5 to 8 minutes, serve with fresh salsa and a lime wedges.

Chicken Club Wraps

Ingredients:
1 Ib organic boneless skinless chicken breasts
2 tbsp organic extra virgin olive oil
1 medium organic tomato, sliced
1 organic avocado, chopped
6 strips cooked organic bacon, crumbled
4 tbsp mayonnaise
8 large organic lettuce leaves
1/2 tsp organic paprika
Sea salt, to taste
Freshly ground organic black pepper, to taste

  1. Preheat a grill to medium-high heat.
  2. Season the chicken on both sides with paprika, sea salt, and freshly ground black pepper.
  3. Grill the chicken on both sides until no longer pink, and let cool for about 5 minutes.
  4. Slice the chicken into bite-sized pieces.
  5. To assemble the wraps, top 2 lettuce leaves with mayonnaise, chicken, bacon, avocado, and tomato.
  6. Roll the lettuce up like a burrito. Cut in half to serve.