Sautéed Bok Choi and Mushrooms
  • Sautéed Bok Choi and Mushrooms
  • 1 bunch Bok Choi (or several bunches of Baby Bok Choi)
  • Shitake Mushrooms, a few handfuls sliced or whole
  • 1-2 cloves of garlic
  • 1-3 tsp Red Pepper flakes
  • 2-4 tsp coconut oil
  • Splash of Tamari soy sauce
  1. Grate or chop garlic.
  2. Slice mushrooms and Bok Choi if you would like
  3. Add coconut oil, garlic, and red pepper flakes to a pan on medium heat.
  4. Add veggies to pan and cook until veggies are softened
  5. Add a splash of Tamari soy sauce if desired
  6. Salt to taste
Asparagus Vinaigrette Salad
  • 2 lbs asparagus
  • 4 TBLS olive oil
  • 4 TBLS lemon juice
  • 3/4 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 clove garlic, finely minced
  • 1 TBLS shallot or onion finely minced
  • 2 TBLS capers, washed, drained & chopped
  1. Break off stem end of asparagus, rinse in cold water.
  2. Bring water to a rolling boil.
  3. Cook, uncovered, 4 minutes (less for thin stalks, more for thick stalks).
  4. Drain, submerge in water w/ice to stop cooking.
  5. Wisk together all vinaigrette ingredients.
  6. Arrange one layer of asparagus in bottom of glass dish.
  7. Pour dressing over asparagus. Cover & chill.


Soy-Ginger Marinated Tuna
  • 2 4-6 oz Tuna Steaks (also works well with Salmon, Tofu, Shrimp, and Chicken!)
  • 4 tablespoons Tamari Soy Sauce
  • 1-2 inches Fresh Ginger Root
  • 2 cloves of garlic
  • 2 teaspoons Sriracha sauce (optional)
  1. Finely grate garlic and ginger using a microplane (or, use a food processor)
  2. Mix together ginger, garlic, Tamari and Sriracha (if desired)
  3. Pour marinade into a large Ziploc bag with Tuna steaks. Seal well and refrigerate for a few hours or overnight.
  4. Can be grilled, broiled, or pan-seared (using 1-2 tsp coconut or olive oil)
Broiled Blue Fish w/Mustard Sauce
  • Fillet of blue fish w/skin removed
  • Garlic
  • Lemon juice
  • Dijon mustard w/ seeds (Country Dijon)
  • Extra Virgin Olive Oil
  1. Remove any bones from fish (use tweezers).
  2. Wash & dry on paper towels.
  3. Put garlic through garlic press & mix with a small amount of lemon juice and a generous amount of mustard.
  4. Cover broiling pan w/foil and brush with Olive Oil.
  5. Paint fish with mustard mixture.
  6. Broil close to heat until cooked (some like it blackened on top, some like till just soft)
  • Serve with Asparagus Vinaigrette (see below) or steamed broccoli with lemon juice, salt and pepper.

Salad Dressings

Mustard Vinaigrette
  • Whisk together equal parts:
  1. Mustard (whole grain or Dijon)
  2. Lemon Juice
  3. Extra Virgin Olive Oil
  4. Add salt and pepper to taste!
Cilantro-Lime Dressing
  • In a blender, combine:
  1. 1 Bunch cilantro
  2. ¼ c coconut oil
  3. ¼ c lime juice
  4. ½ Jalapeno pepper (optional)
  5. 1 clove of garlic (optional)
  6. Salt and pepper to taste
  • Add a few teaspoons of water or extra lime juice for a thinner consistency.