Quinoa Black Bean Tacos

Ingredients:
Quinoa and black bean filling:
1 Tbl olive oil
1 cup red onion: chopped
2 garlic cloves: minced
3 Tbl tomato paste
1 tsp ground cumin
1/2 tsp chili powder
1/2 cup uncooked quinoa (rinsed)
1 cup vegetable broth
1 14oz can black beans
Salt to taste
Pepper to taste

Avocado Sauce:
1 large avocado: cut into strips
1-2 juiced limes
1 jalapeno deseeded and membranes removed: chopped
1 handful of fresh cilantro
1/2 tsp salt

6-8 small round corn tortillas
1 1/2 cups chopped romaine lettuce

Instructions: 
 

1. Filling: Warm olive oil in medium size pot over medium heat
2. Saute onion, garlic and dash of salt for 4-5 minutes
3. Add tomato paste, cumin and chili powder and saute for another minute
4. Add the rinsed quinoa and 1 cup broth
5. Bring to a gentle boil then cover the pot / reduce heat and let simmer for 15 minutes
6. Remove the quinoa from heat and let it rest for 5 minutes then fluff with fork
7. Stir in the drained black beans and add salt and pepper to taste
8. Cover and set aside for a few minutes to warm up beans
9. Avocado Sauce: Combine avocado, lime juice, jalapeno, cilantro and salt into a food processor / blender
10. Heat up the tortillas and assemble the tacos

* Be sure to portion out the quinoa and black beans... This might only work on higher phases, make sure to measure accordingly.
 

Cucumber Tomato Avocado Salad

Ingredients:

1 Lb. Roma tomatoes
1 Cucumber
1/2 Red onion: Sliced
2 Avocados: Diced
2 Tbsp Olive Oil
1 Lemon Juiced
1/4 Cup Cilantro: Chopped
1 tsp Salt
Pinch of Pepper

Directions:

1. Place tomatoes, cucumber, red onion, avocado, cilantro into a bowl
2. Drizzle with olive oil and lemon juice
3. Toss gently and combine
4. Sprinkle with the salt and pepper

Oven Baked Zucchini Chips

 Ingredients:
1 Large zucchini
2 Tbl olive oil
Lemon pepper: a dash
Salt: a dash

Directions:

1. Preheat oven 225
2. Slice zucchini with a mandolin slicer: not to think not to thin
3. Place the zucchini on a paper towel and place another paper towel on top to dry them out (get out as much water as possible)
4. Place zucchini into a bowl and add the olive oil and mix
5. Add parchment paper to a cooking sheet and add a little non stick oil to the parchment paper
6. Add the zucchini on the tray with out over lapping
7. Sprinkle the lemon pepper and salt
8. Bake for 1.5-2 hrs (depending on thickness of chips)
9. Check every 15-20 minutes and flip
10. Remove chips when they are golden

Jamaican Jerk Chicken

Ingredients:

2/3 cup Chopped Green Onion
3 Tbsp. Fresh Thyme or 1 Tbsp. Dried
3 Tbsp. Peanut Oil
3 Tbsp. Soy Sauce
1 Tbsp. Minced Ginger
1 Habanero Pepper or Serrano
1 Bay Leaf
1 tsp. Coriander
1 tsp. Black Pepper
1/3 tsp. Nutmeg
1/2 tsp. Ground Allspice
4 Skinned, Boneless Chicken Breasts

Prep Time: 15 min
Total Time: 30
Cooking Time: 15 min

Directions:

Combine all ingredients, add chicken, coat and marinate covered in fridge, several hours or overnight.

Grill 4-6 Minutes Per Side

Cilantro Lime Mahi Mahi

Cilantro Lime Mahi Mahi

Ingredients:
2 6oz Mahi Mahi Filets (or any white fish)
Salt and pepper to taste
2 cloves of crushed garlic
1/2 cup vegetable stock
1 tbl fresh cilantro (chopped)
Juice & Zest of one lime
2 tbl olive oil

Directions:

1. Add a splash of olive oil to a sauce pan
2. Add garlic, lime juice & zest and cilantro cook for 3 minutes
3. Add vegetable broth and simmer (while this is simmering)
4. Add olive oil to a large skillet get hot and sear the fish
5. Once the fish is white on the outside lower the heat and add the sauce
6. Cook on low until the fish is flakey