Pork Chop, Red Potatoes, and Rainbow Carrots with Vidalia Onion and Rosemary Cream Sauce

Ingredients: Seared pork chops covered in olive oil, salt, and fresh ground peppercorns using a mortar, after pork chops are seared, in same pan add in the vidalia onions with extra virgin olive oil. Midway through onion browning process, add in butter and diced up rosemary. Add more salt and fresh ground peppercorns. Lastly, add light cream. For carrots and potatoes, toss in a little canola oil, spread on a pan and bake until done.

Black Rice Noodles with Chicken, Zucchini, Shiitake Mushrooms, Onion Topped with Almond Butter Dressing

All credit to this meal goes to Sanne Vloet. I did tweak a few things when preparing it, however, the meal idea from the video was all I needed in order to create this masterpiece on my own!! Her awesome video can be found below!

Ingredients: Chicken Thighs coated with cayenne pepper, salt, pepper, and extra virgin olive oil, then cooked in a skillet, shiitake mushrooms sauteed in coconut oil with oregano, zucchini strings with onion, black rice noodles.

Almond Butter Dressing: Almond butter, fresh ginger root, mirin, soy sauce, cayenne pepper, coconut cream, garlic powder, and salt.

“The Leftovers”

What started out as a quick meal of leftovers that I whipped up, turned out to be a delicious meal! So good that I had to document it.

Ingredients: Fresh cooked tri-color pearl cous cous in organic vegetable broth, leftover shredded chicken cooked in a skillet/oven, leftover snow peas and zucchini charred in a skillet with drizzle of canola oil, extra virgin olive oil, organic garlic powder, sea salt, organic rosemary, crushed red pepper.

Lemon Ginger Kale Salad

This salad is therapeutic for me. It is absolutely, positively, no second thoughts about it, hands and feet down, my favorite salad in the world. It is full of refreshing flavor and will make you feel amazing. I give 100% of the credit of this salad to La Mer Seafood Co. This is a food store I grew up with in my hometown of Armonk, NY and I highly recommend it. Website here: http://www.lamerseafood.net/index.html

Ingredients: Purple kale, green kale, chickpeas, fresh red pepper, roasted & salted sunflower seeds. Dressing: 1 whole lemon (juice and rind), Meyer lemon juice, toasted sesame oil, a little olive oil, a few drops of white balsamic vinegar, pure ginger juice, fresh ginger root, raw wildflower honey, a little salt.

Chicken, Spinach, & Mushroom Rigatoni Drizzled with Truffle Oil

If you are looking for a meal to prepare for a long active day or want something satisfying after a long day, read on!! This meal idea was sparked in the prepared foods section at Whole Foods. The truffle oil chicken salad there transformed into this delicious pasta meal after I read about a spinach and mushroom recipe by Rick Rodgers on Bon Apetit.

Ingredients: Al dente rigatoni, extra virgin olive oil, saute baby bella mushrooms in olive oil and butter until liquid evaporates, then add shallots, then add grilled chicken breast (grilled taste adds nice flavor!), add organic spinach, sprinkle in sea salt. Take off heat and mix all together with white truffle oil. Mix in rigatoni.

Pan Seared Salmon Burger with Lemon/Olive Oil Watercress

This meal was inspired by one of Tom’s Brady’s recipes in his TB12 book. I made some slight modifications to the meal, but it was still delicious. Thanks Tom!

Ingredients: Wild Caught Salmon, shallots, dill, smoked paprika, salt, green onion, a little red pepper flakes, watercress, lemon, salt, pepper, extra virgin olive oil. Sear burgers in olive oil on medium heat until browned on each side.