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3 diced chicken breasts, cooked
1/2 jar organic tomato/marinara sauce
1 tbsp minced garlic
2 tsp dried thyme (not ground)
2 tsp rosemary

1. Add all ingredients to a pan and simmer for 5 minutes.

To serve, smother your flatbread with the chicken mixture.

Spinach Flatbread
1 frozen block spinach
3 eggs
1/4 cup oil
Salt and pepper

1. Slightly thaw spinach (do not ring out any water).
2. Throw all ingredients into blender and blend on high for 60 seconds.
3. Spoon 1/2 of the batter into an oiled skillet and cook, covered, over low-medium heat for a few minutes.
4. When set and lightly browned on the bottom, carefully flip and cook the other side.
5. Repeat with remaining batter.

1-1.5lbs brussel sprouts
1 small apple, diced
3 cloves garlic, minced
1 tbsp honey
Oil
Salt to taste

1. Cut sprouts in half then into 1/8 inch sections.
2. In a large skillet, cover bottom with a thin layer of oil.
3. When pan in hot, add sprouts and cook, stirring occasionally, until you start to see some golden pieces.
4. Add apple, garlic, honey and salt. Continue to cook until spouts are done to your liking. (We like ours soft, but not mushy).

Adding some toasted nuts (pecans, walnuts) would be tasty.

Tomatoes (Best if you can get fresh from the garden)
Olive oil
Garlic
Thyme
Salt
Balsamic vinegar

1. Slice tomatoes into thick wedges/slices (or in half if on the small side).
2. Seed tomatoes.
3. Place tomatoes on cookie sheet or roasting pan.
4. Drizzle liberally with oil.
5. Sprinkle spices/seasonings on tomatoes. (Sorry there is no definitive quantity to give, it sort of just goes by taste preferences.)
6. Drizzle liberally with vinegar.
7. Bake at 325-350 for 45-120 minutes. Tomatoes should be at least half their original size.

1 tbsp olive oil
¾ cup sliced onion
1 lb skinless chicken breast
½ tsp cumin
2 tsp oregano
1 cup chopped bell peppers
Red leaf lettuce
1-2 tomatoes
1 Avocado

Add olive oil to a skillet, heat over medium. Add sliced onions. Sauté until soft. Add chicken cut into strips, cumin, and oregano. Sauté all the above, tossing often. Add bell peppers when chicken is brown. Wash, shred lettuce. Add tomatoes and toss. Top with Chicken Fajita Mix and add diced avocado.

Fruit (I like using 1/2 of a melon, a few cups of strawberries, a handful of blueberries, and some mango)
The cream from 1 can of coconut milk
3-4 tbsp toasted, shredded coconut
Mix all ingredients together

1 head of cauliflower made into caulirice (See bottom of this post)
2 cups diced cucumber
1 small red onion, minced
Salt to taste
2 cups finely diced tomatoes
1 to 2 jalapeño or Serrano peppers (to taste), seeded and finely chopped
1/2 cup chopped cilantro
2 tbsp fresh lime juice
2 tbsp red wine vinegar or sherry vinegar
3 tbsp olive oil
1 avocado, sliced (for garnish)

1. Place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. Place onion in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.
2. Combine the tomatoes, chilies, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the caulirice and cilantro. Toss together.
3. Serve garnished with sliced avocado.

1lb ground beef
2 tbsp butter or oil
1 can diced tomatoes
1 onion, diced
1/2 green pepper, diced
5 carrots, diced
3 stalks celery, diced
1 cup green beans
4 cups water or stock
Dash of salt
1/2 tsp fresh ground pepper
2 bay leaves

1. Cook beef.
2. In a large pot, melt butter and then cook onion, pepper, carrots and celery for 5 minutes.
3. Add remaining ingredients and bring to boil.
4. Simmer for 30+ minutes until vegetables are tender.
5. Remove bay leaves.