Salmon Hash – 2 Servings

  • 8 oz. Salmon, Cooked
  • 2 TSP Olive Oil
  • 1/4 Cup Onions, Chopped
  • 1/4 Cup Green Peppers, Chopped
  • 1/4 Cup Red Peppers, Chopped
  • 1 Clove Garlic, Crushed
  • 1 Medium Sweet Potato, Skinless, Diced and Cooked

Heat oil in skillet over medium-high heat. Sauté onion, bell peppers, and garlic in oil. Stir in potatoes and salmon. Cook uncovered, stirring frequently, until hot.


Vegetarian Cakes – 2 Servings

  • 1 Can (15 oz.) Black Beans, Drained, Rinsed and Mashed
  • 2 Cloves Garlic, Minced
  • 3 TBSP Onion, Minced
  • Pinch of Chili Powder
  • 1 Egg, Beaten
  • 1.4 Cup Oat Bran
  • Salt and Pepper to Taste

In a food processor, mix all the ingredients. Form 4 patties with mixture. In a skillet, cook patties over medium heat for about 4 minutes per side.


Salsa Marinated Steak – 2 Servings

  • 2 Sirloin Steaks
  • 1/3 Cup Salsa
  • 2 TBSP Lime Juice
  • 1 Clove Garlic, Minced
  • 1 TSP Dried Oregano
  • 1/4 TSP Ground Cumin

Make marinade – combine salsa, lime juice, garlic, oregano and cumin. Reserve 2 tablespoons marinade. Place beef steaks in a resealable plastic bag and add remaining marinade (minus 2 tablespoons), turning to coat. Close bag securely and marinate in refrigerator 6 to 8 hours (or overnight), turning occasionally. Cook in a skillet or on a grill until desired doneness, brush with the reserved marinade as it cooks.


Cashew Crusted Chicken – 4 servings

  • 4 Chicken Breasts, Boneless and Skinless (4 oz. each)
  • 2/3 Cup Raw Cashew Pieces
  • 1/4 TSP Paprika
  • 1 Egg
  • 2 TBSP Macadamia Oil
  • Salt and Pepper to Taste

Place the cashew pieces in a food processor and grind them to a fine texture. Dump them out onto a plate and add the salt, pepper, and paprika, mixing well. Set aside. Break the egg onto a separate plate with a rim around it (or large bowl). Dip each chicken breast (make sure they are not too thick, if they are just pound them) into the egg and then into the cashew mixture, coating both sides. Add macadamia oil in a skillet over medium to medium-high heat and add the chicken. Sauté until it’s golden on both sides and cooked through, about 5 minutes per side.


Vanilla Peach Snack Bars – 4 servings

  • 3/4 Cup Oatmeal 
  • 1/4 Cup Oat Bran
  • 6 Egg Whites
  • 1 Scoop Vanilla Pro-Whey
  • 1/4 TSP Backing Powder
  • Pinch of Stevia
  • 2 Peaches, Diced
  • Drop of Vanilla Extract

In a blender, mix all the ingredients, except for the peaches. Blend until the mix gets thick and pour in a big bowl. Add the peach to the mix and stir with a spoon or a spatula. Pour the mix in a baking dish, and cook at 350°F until cooked, about 30 minutes. Cut in 4 equal bars.


Lemon Quinoa – 4 servings

  • 1 Cup Quinoa, Uncooked 
  • 1/3 Cup Onion, Finely Chopped
  • 2 Cups Water
  • 1 TBSP Lemon Juice
  • 1 TSP Lemon Zest

In a medium pot, combine the quinoa and water. Bring the quinoa to a boil, uncovered, at medium heat. When the quinoa is boiling, turn the heat down to medium low, add the onion, place the lid on the pot, tilting it to allow steam to escape, and cook until the quinoa is tender and liquid is absorbed. Once the quinoa is cooked, stir in oil, zest and juice.