S, S, S: Salmon, Soup, and Salad

Grilled Salmon: I seasoned mine with a dash of sea salt, ground black pepper, and a homemade apricot marinade that includes chopped dried apricots, coconut oil, herbs and spices (aromatic ones). Grill 6-8 minutes per side, basting with marinade on each flip. But, try not to flip too often or it will break apart very easily.

Word's Best Broccoli Soup: I changed this one up a bit... I used a recipe for "The World's Best Broccoli" to make the base. Place broccoli florets, chopped garlic and some olive oil on a cookie sheet and roast for 15 minutes at 425, or until the tips of the broccoli turn slightly brown. While that's cooking saute chopped onions and another chopped garlic clove in a soup pot with some oil. Add the broccoli to the soup pot and add 1-2 cups of stock made from chicken or beef. Let simmer for about 10 minutes. Then blend the mixture until smooth and add back into the soup pot and allow to simmer on low until you eat. Now if you want this soup to really kick ass add some bacon to the onion and garlic saute, or you could even add a ham hock and pieces of ham to make this soup a main dish with meat.

Salad: greens + avocado + onions and an olive oil-coconut milk dressing.

Enjoy!

Salads for anytime of day...

Salad is a great way to get some vege, not to mention a ton of vitamins and minerals into your diet.

Try mixing it up and add various items to spice up your typical dinner salad...

Pomegranate Barbecue Pork Chops w/ Grilled Veggies and a Pear and Raw Goat Cheese Salad to start

Starter: Pear and Raw Goat Cheese Salad w/ Lime Pecan Vinaigrette

Salad is easy: just toss some sliced red pear and some chunks of your favorite raw goat's milk cheese on a bed of greens. For the dressing soak finely chopped pecans in a mixture of olive oil and and a dash of coconut milk. Add about 2 teaspoons (+/-) of lime zest and the juice of one half of a fresh lime. Then add some of your favorite herbs and spices for flavoring: think aromatic like basil, cumin, and/or oregano. And don't forget to taste and experiment...

Main dish: Pomegranate barbecue pork chops with grilled veggies.

Marinate the pork chops in a mixture of coconut milk (1-2 Tbs) ,  dry mustard(1/2-1 tsp), dijon mustard (a few spoonfuls), Worcestshire sauce (a couple of good splashes from the bottle), fresh ground pepper, herbs of your choosing (but think cumin and good aromatic spices like that, again experiment, that's what I did), and pomegranate seeds from 1/4 pomegranate. Grill on medium heat 4-5 minutes per side (depending on thickness of the chops (middle should be in the 140-160 degrees area depending on how you like your pork). Make sure to add some additional seeds once you flip the chops so that the juices leak out and caramelize on the chops. Serve topped with seeds from the other 1/4 pomegranate (save the other half for a snack at lunch tomorrow!) For the veggies just cut up stuff you like, add sea salt, fresh ground pepper and some cayenne spicyness and toss in a grill tray. Cook for about 15 minutes stirring at 3-5 minute intervals. Try not to overcook the veggies: they should be firm to a fork, not mushy!

Enjoy!