Ingredients

Mango Salsa

• 2 mangoes, diced
• 1 red bell pepper, diced
• 1/4 red onion, finely diced
• 1/4 cup chopped fresh cilantro
• 1/2 jalapeño pepper, seeded and finely diced
• 1 lime, juice
• 1 tsp honey

Coconut Rice

• 2 cups jasmine rice
• 1 14-oz can coconut milk
• 2 cups water
• Salt to taste

BBQ Lime Chicken

• 4 boneless skinless chicken thighs
• 1/4 cup barbecue sauce
• 1 lime, juice
• Salt and freshly ground black pepper

Preparation

To make the mango salsa, in a large bowl, mix together the mango, red bell pepper, red onion, cilantro, and jalapeño. Stir in the lime juice and honey. Set it aside.
To make the rice, in a medium pot, combine the jasmine rice, coconut milk, and water. Season with salt to taste. Bring the mixture to a boil and reduce the heat to low. Cook, covered, until the rice is tender and the liquid has been absorbed, about 15 to 20 minutes.
While the rice is cooking, season the chicken with salt and pepper to taste. Preheat a large grill pan over medium-high heat. Arrange the chicken in the pan. Cook until the chicken is golden and releases easily from the skillet, about 4 to 5 minutes. Flip the chicken and continue to cook until the remaining side is golden, about 3 to 4 minutes.
While the chicken is cooking, in a small bowl, stir together the barbecue sauce with the lime juice. Brush the sauce over the chicken and continue to cook until it reaches an internal temperature of 165ºF.
Serve the chicken immediately with the rice and mango salsa. Store in the refrigerator for up to 3 days.

Ingredients

• 4 slices thick-cut bacon
• 1 lb peeled shrimp
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 jalapeño, seeded and minced
• 1 cup fresh corn kernels
• 4 cups cooked rice
• 1 cup halved cherry tomatoes
• 2 green onions, sliced
• Salt and freshly ground black pepper

Preparation

In a large skillet, cook the bacon over medium-high heat until it is golden, about 3 to 4 minutes. Flip the bacon and continue to cook until the bacon is crisp, about 2 to 3 mintues. Remove the bacon from the skillet and set it aside.
Arrange the shrimp in the skillet and cook until it turns pink, about 2 minutes. Flip the shrimp and continue to cook until they are completely pink and opaque, about 1 to 2 mintues. Tansfer the shrimp into a clean bowl and set it aside.
Add the shallot, garlic, and jalapeño to the skillet. Cook, stirring, until they are fragrant, about 30 seconds. Add the corn, and cook, stirring occasionally, until it is bright yellow, about 2 minutes. Stir in the rice and arrange the mixture into an even layer. Continue to cook, without stirring, until the rice begins to brown, about 5 minutes. While the rice is cooking, chop the bacon. Once the rice begins to brown, stir the mixture and press it back down into an even layer. Continue to cook, without stirring, until the rice is golden, about 3 minutes. Season the mixture with salt and pepper to taste. Stir in the bacon.
Serve immediately topped with cherry tomatoes, cooked shrimp, and green onion. Store in the refrigerator for up to 3 days.

Ingredients

Tangy Cucumber Salad

• 1 English cucumber, sliced
• 1/4 cup rice vinegar
• 1/4 cup water
• 1/4 red onion, thinly sliced
• 1 tsp sugar
• 1 tsp sesame oil

Thai Turkey Stir-Fry

• 1 tbsp oil
• 1 lb ground turkey
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 red chili pepper, thinly sliced
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 1 lime, juice
• 1/4 cup fresh cilantro leaves

Preparation

In a large bowl, add the cucumber, rice vinegar, water, red onion, sugar, and sesame oil. Mix well. Set it aside.
In a large pan, heat the oil over medium-high heat. Add the turkey to the skillet. Cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the garlic, ginger, and chili. Cook, stirring, until it becomes fragrant, about 30 seconds. Stir in the soy sauce, brown sugar, and fish sauce. Add the lime juice and continue to cook until the turkey begins to brown, about 1 to 2 minutes.
Serve the stir-fry immediately with the cucumber salad and cilantro or store in the refrigerator for up to 3 days.

Ingredients

• 2 cups old-fashioned rolled oats (gluten-free)
• 1 cup raw almonds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1 cup pitted Medjool dates
• 1 cup corn flakes
• 1/4 cup dried cranberries
• 1/4 cup chopped dried apricots
• 1/4 cup honey

Preparation

Preheat the oven to 375ºF. Line a baking dish with parchment paper. Set it aside.
Arrange the oats, almonds, pumpkin seeds, and sunflower seeds on a baking sheet. Bake until they are lightly toasted, about 5 to 7 minutes.
While the oats are toasting, into a food processor, blend the dates until they are smooth and form a ball, about 30 seconds to 1 minute. Transfer the date paste to a large bowl. Transfer the oat mixture to the bowl. Add the corn flakes, dried cranberries, dried apricots, and honey. Mix everything until it is evenly combined, using hands if necessary.
Transfer the mixture into the prepared baking dish and press it down firmly in an even layer. Allow the bars to set in the refrigerator for at least 30 minutes.
Once set, cut breakfast bars into squares. Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1/2 lemon, juice
• 1 tsp Dijon mustard
• 1 15-oz can chickpeas, drained and rinsed
• 2 celery ribs, diced
• 2 green onions, sliced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine the chickpeas, celery, green onion, parsley, and dill. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1/4 cup chicken broth
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 tsp cornstarch
• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 2 cups chopped asparagus
• 1 tsp sesame seeds
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the chicken broth, soy sauce, honey, garlic, ginger, and cornstarch. Set it aside.
In a large nonstick pan, heat the oil over medium-high heat. Add the chicken and season with salt and pepper to taste. Cook, stirring occasionally, until it is no longer pink and begins to brown, about 5 to 6 minutes. Add the asparagus to the skillet and continue to cook, stirring often, until it is bright green, about 1 to 2 minutes. Pour the sauce into the skillet and cook, stirring, until the sauce has thickened and the asparagus is cooked to your liking, about 1 to 2 minutes.
Serve immediately topped with the sesame seeds or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 cup frozen peas and carrots
• 1/2 cup frozen corn kernels
• 1/2 cup shredded red cabbage
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 4 cups cooked rice, chilled
• 1/4 cup soy sauce
• 2 green onions, sliced

Preparation

In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and red bell pepper and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the frozen peas, carrots, and corn. Cook, stirring, until they soften, about 1 minute. Stir in the red cabbage, garlic, and ginger. Continue to cook, stirring, until they become fragrant, about 30 seconds to 1 minute. Add the rice and soy sauce. Continue to cook, stirring, until the rice is hot, about 2 to 3 minutes.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.

Ingredients

• 1/4 cup smooth natural peanut butter
• 3 tbsp soy sauce
• 1 tbsp agave syrup
• 1 lime, juice
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, grated
• 3 cups cooked quinoa, cooled
• 1 cup shredded red cabbage
• 2 carrots, shredded
• 1 cup chopped snap peas
• 4 green onions, sliced
• 1/4 cup chopped roasted peanuts

Preparation

In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.

Ingredients

• 1/3 cup sugar
• 1/3 cup water
• 2 lemons, juice
• 1/2 cup light coconut milk
• 2 cups ice

Preparation

To prepare the simple syrup, in a small saucepan, combine the sugar and water. Bring the mixture to a simmer over medium heat. Stir until the sugar has completely dissolved. Allow the simple syrup to cool completely.
In a blender, combine the simple syrup, lemon juice, coconut milk, and ice. Blend until smooth.
Enjoy immediately.