​​Serves 4
 
2 lemons, sliced
1 tablespoon rosemary
1 tablespoon thyme
2 cloves garlic, thinly sliced
4 chicken breasts (boneless, skinless)
dash salt & pepper
1 tablespoon extra virgin olive oil
 
Preheat oven to 425F.  Layer ½ of the lemon slices on the bottom of a baking dish.  Sprinkle with ½ of the herbs and ½ of the sliced garlic.
 
Place the chicken breasts on top and sprinkle salt & pepper.  Place remaining lemon, herbs and garlic on top of the chicken.  Drizzle with olive oil.  Cover with a lid or foil.
 
Bake for 45 minutes until chicken is cooked through.  If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).
 
Serve with plenty of fresh roasted vegetables & enjoy!
 
Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!

​Recipe (vitamin D and zinc): Honey Sesame Salmon
 
Serves 4
 
2-3 lbs salmon fillets
¼ cup soy sauce, tamari* or coconut aminos**
¼ cup sesame oil
1 lemon, juiced
2 tablespoons honey or coconut nectar
1” of ginger, shredded or 1 teaspoon ginger powder
1 tablespoon coconut oil
2 tablespoons diced green onions or chives
2 tablespoons sesame seeds
 
Mix soy sauce/tamari/aminos, sesame oil, lemon juice, honey/coconut nectar and ginger together to make a marinade.
 
Place salmon in a glass dish and cover with marinade.  Let sit for a few hours or overnight.
 
Heat a large cast iron frying pan over medium heat and add coconut oil.
 
Place salmon in pan skin side down and cook for 2-3 minutes.
 
Pour marinade into the pan, lower the heat and cook for 3-5 more minutes or until salmon flakes easily with a fork.
 
Sprinkle with diced green onions/chives and sesame seeds.
 
Serve and Enjoy!
 
Tip:  Wild salmon can contain up to 4 times the amount of vitamin D as farmed (Atlantic) salmon.  It is also high in omega 3 acids in contrast to the farmed salmon which is packed with inflammatory omega 6 fatty acids and high in PCBs (cancer causing industrial chemicals).
 
Notes: *Tamari is a type of naturally fermented soy sauce made without or little wheat (read labels); and specifically a Japanese form of soy sauce, traditionally made as a byproduct of miso paste.
 
** Coconut aminos are a low-glycemic, vegan, and gluten-free alternative to soy sauce made from aged sap of coconut blossoms and salt with 17 amino acids and about 65% less sodium than regular soy sauce.

Fish tacos are one of my all time favorites - especially with the warm weather of summer upon us.  

Grab some brightly colored fresh mangos and whip up a light and tasty tropical inspired dinner on a hot summer night. Easy to make and you can prepare the ingredients in advance. The refrigeration time gives the flavors time to marinate and highlight the fresh flavor.

This recipe is wonderful with salmon, fresh caught walleye, crappies or even shrimp - so tasty and versatile! ​

Most of us are familiar with the idea of a bread bowl or a tortilla bowl, but have you ever eaten a meal out of a squash bowl? Halved acorn squashes naturally form two bowl-shaped, single-serve sections, perfect for filling with whatever toppings your heart desires. The best part is that while bread and tortillas are definitely lacking in the nutrition department, squash is actually one of the healthiest foods you can eat. Acorn squash is rich in antioxidants, potassium, vitamin C, and fiber, all essentials of a properly-functioning, healthy body.1Its nutty, mildly-sweet flavor and creamy texture pair well with just about anything, from curry to barbecue to Mexican-inspired flavors (as seen in this recipe).

​Easy and full of flavor, this dish features caramelized, sautéed onions and peppers, savory ground beef, and quinoa cooked in chicken broth for added umami. Even though it’s a gluten-free and dairy-free dinner, even the most ‘meat and potatoes’ type eaters will feel satisfied and full after enjoying this meal.

Serves 4
 
2 lemons, sliced
1 tablespoon rosemary
1 tablespoon thyme
2 cloves garlic, thinly sliced
4 chicken breasts (boneless, skinless)
dash salt & pepper
1 tablespoon extra virgin olive old
 
Preheat oven to 425F.  Layer ½ of the lemon slices on the bottom of a baking dish.  Sprinkle with ½ of the herbs and ½ of the sliced garlic.
 
Place the chicken breasts on top and sprinkle salt & pepper.  Place remaining lemon, herbs and garlic on top of the chicken.  Drizzle with olive oil.  Cover with a lid or foil.
 
Bake for 45 minutes until chicken is cooked through.  If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it).
 
Serve & enjoy!
 
Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!