Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous

16-18 brussels sprouts, very thinly sliced

2 slices bacon, preferably black pepper-rubbed (available at Whole Foods and butcher shops)

1/2 cup Israeli couscous

1/3 cup dried Bing cherries

1/4-1/2 tsp sea salt to taste

Bring 3/4 cup water to a boil and add the couscous plus a pinch of sea salt. Reduce heat, cover and simmer for about 10 minutes or until no more water remains. Fluff with a fork and set aside.

Cook the bacon in a cast iron skillet until crispy. Remove bacon and roughly chop. Add thinly sliced brussels sprouts to the hot bacon grease on the stove and saute for about five minutes, until the sprouts turn bright green. Add back in the bacon bits along with the dried cherries and cooked couscous. Toss well and season with salt to taste.

Orange Peel Shrimp

• 2 lbs raw shrimp, deveined with tails on or off
• 4 cloves garlic, minced
• 8 scallions, finely chopped
• 2 oranges, zested and juiced
• 6 tbsp orange marmalade
• ½ cup soy sauce
• 4 Thai chili peppers (optional but recommended)
• ¼ tsp red pepper flakes
• ¼ cup cornstarch
• 4 tbsp canola oil, divided
• 1 cup brown or white rice, cooked and fluffed with a fork
• 
  
• Heat 1 tbsp of canola oil in a large skillet over medium heat. Once hot, add the minced garlic, six thinly sliced scallions (save the other two for serving), orange zest and thai chili peppers. Saute briefly for about two minutes until garlic is fragrant and scallions wilt.
• 
  
• Add the soy sauce, orange juice, orange marmalade and red pepper flakes to the pan and stir well to combine. Mixture should be bubbling. Continue simmering until sauce thickens, about five minutes or so. It should become very, very thick. Once thick, turn off heat.
• 
  
• Sprinkle the cornstarch on a large plate. Pat the shrimp dry with paper towels then toss in the cornstarch to coat.
• 
  
• Heat the remaining three tablespoons of oil in another skillet or wok (I like to use a cast iron skillet for this) over high heat. Once sizzling hot, drop the shrimp in the oil and fry for about a minute or two until shrimp are very pink and curled. The cornstarch should create a crunchy outer coating on the shrimp.
• 
  
• Remove the shrimp from the oil and toss in the orange sauce. Serve shrimp over brown rice with additional scallions on top. Don’t eat the chili peppers!

Tuna with Avocado, Soy, Ginger, and Lime

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 t. grated fresh ginger
1 garlic clove, minced
2 limes, juiced
2 T. soy sauce or coconut aminos
pinch sugar
sea salt and freshly ground pepper
1/4 cup EVOO
2 (6 ounce) tuna steaks
1 ripe avocado, halved, peeled, and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 T. of olive oil. Stir the ingredients together until well incorporated.

Place a skillet over medium high heat and coat with the remaining 2 T. of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture in the pan to coat the fish. Serve the tuna with the avocado and the remaining sauce drizzled over the whole plate.

Brown Butter Almond Green Beans

1-1/2 pounds washed green beans, trimmed
2 T. unsalted butter
3 T. sliced almonds
sea salt

Melt butter in a small skillet for several minutes over medium-low heat. As butter melts and begins to darken slightly, add almonds. When almonds are just turning golden, remove from heat.

Steam green beans for 5-10 minutes. When they are still bright green and barely fork tender, remove from steamer. Drain and place in serving dish. Pour butter and almond mixture over beans. Sprinkle lightly with sea salt and serve.

Baked Acorn Squash

2 acorn squash, halved and de-seeded
1 lb. Jimmy Dean Hot Sausage
2 t. olive oil
1/4 t. sea salt
1/4 t. pepper
1 c. roasted, shelled pistachios, coarsely chopped
1 granny smith apple, diced
2 t. olive oil
2 t. fresh squeezed orange juice
2 t. red wine vinegar
2 sprigs rosemary, finely chopped
10 mint leaves, finely chopped
4 sprigs thyme, finely chopped
1/4 t. sea salt
1/4 t. pepper

Preheat oven to 400 degrees. Place squash, cut side up, on baking sheet. Rub with oil and sprinkle with salt and pepper. Roast 30-35 minutes or until fork tender. Remove from oven and let cool for 10 minutes. Scoop squash flesh out of shell (leaving a thin layer in shell). Place squash in bowl and add remaining ingredients. Divide filling among squash shells. Preheat broiler in oven. Place squash under broiler for about 3 minutes until top is golden. Serve.

Hummus and Avocado Toasts with Roasted Tomatoes

6-8 slices of bread [gluten-free, whole wheat, etc.]

1/2 cup hummus [store bought or homemade]

1 avocado – halved, pitted and peeled

4 plum tomatoes, halved lengthwise, cores and seeds removed

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

salt & pepper to taste

Preheat the oven to 450 degrees F.

Arrange the tomatoes on your baking sheet, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper.

Roast for 25-30 minutes, until the tomatoes are beginning to caramelize.

While the tomatoes roast, toast your bread. Using a cookie cutter or circular object, cut out 1-2 circles per toast, depending on how big the piece of bread is.

Spread ½-1 tablespoon of hummus on each circular toast.

In a bowl or plate, mash avocado with a fork, leaving large chunks.

Layer the mashed avocado over hummus, season with salt + pepper, and then top with a roasted [or fresh] tomato.

Serve immediately.

Optional: top with goat cheese or feta or serve on the side.

Cake Batter Protein Shake

• ½ cup lowfat cottage cheese
• 1 scoop vanilla protein powder (like Designer Whey protein powder)
• 5 drops almond extract or butter extract
• 1 tablespoon sugar-free vanilla instant pudding mix OR 1/2 teaspoon vanilla extract
• 3-5 Stevia packets (or sweetener of choice to taste)
• ½-1 cup water
• 5-10 ice cubes

Mix all in a blender to desired consistency. This shake is so good! You can easily switch out the flavors to make it chocolate. I used white chocolate pudding instead of vanilla and it was delish!