For the fish: 1 (4-6 ounce) salmon fillet, boneless and skinless 2 Tablespoons olive oil 1/2 teaspoon kosher salt

1/4 teaspoon black pepper

For the pesto: 1/4 cup olive oil 1/4 cup grated Parmesan cheese 1 clove garlic, peeled and microwaved for 30 seconds 2 cups baby kale, washed and chopped 1/4 cup walnuts 1 teaspoon lemon juice

1/2 teaspoon salt

Prepare the fish: 
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.  Brush the salmon with the oil and then season with salt and pepper.  Place on the baking sheet and bake for 8-12 minutes, or until the salmon is cooked through.  A thermometer should read an internal temperature of 145 degrees F. 

Prepare the pesto:
Blend the pesto ingredients in a blender or food processor on medium speed.  Add cold water to loosen the mixture if needed.  Taste for salt, as you may need to add more.  

Turkey Gumbo with Brown Rice

Servings: 4 Prep Time: 20 minutes

Cooking Time: 25 minutes

1 Tablespoon canola oil 1/4 cup chopped leeks 3/4 cup diced celery 1 carrot, grated 1 pound ground turkey 1 1/2 teaspoons kosher salt 1/2 cup trimmed and chopped okra (1-inch pieces) 3 cups low-sodium chicken broth or water 1 teaspoon hot sauce

2 cups cooked brown rice

Heat the oil in a cast-iron Dutch oven over medium-high heat.  Add the leeks, celery, carrot, and garlic, and saute about 6 minutes, or until tender.  
Add the turkey and salt and simmer for about 5 minutes, or until the turkey is lightly browned, stirring and chopping up the turkey while cooking.  Add the okra.  Stir in the broth.  Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes.  Add the hot sauce and serve over brown rice.

Oven-Roasted Miso-Glazed Sweet Potatoes

Servings: 8 Prep Time: 20 minutes

Cooking Time: 25 minutes

1/2 cup white miso paste 1/4 cup olive oil 1/4 Tablespoon kosher salt 1/4 teaspoon black pepper

4 medium sweet potatoes, unpeeled, sliced into discs

Preheat the oven to 425 degrees F and line a sheet pan with parchment paper.  
Mix the miso paste, olive oil, salt, and pepper in a large bowl.  Toss in the sweet potatoes and combine.  Place the sweet potatoes on a sheet pan, making sure they are arranged in a single layer.  Roast in the oven for 20-25 minutes, until the potatoes are tender (a sharp knife should cut through easily).  

Chia Pudding Topped with Nuts and Berries

Servings: 2
Prep Time: 10 minutes

1/2 cup organic canned light coconut milk 1/2 teaspoon honey 1/2 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 2 Tablespoons chia seeds

Raspberries, blueberries, walnuts, or other fruit or nut toppings

Pour the coconut milk into a mason jar and stir in the honey, vanilla, and cinnamon.  Sprinkle the chia seeds on top.  Screw the lid of the mason jar on and shake well so that the seeds mix with the milk.  Chill overnight in the refrigerator.  Serve topped with nuts and berries. 

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