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Here is a simple, quick and easy fish taco recipe…

Ingredients:

-stone ground corn tortillas

Filling:

-baked cod (I seasoned with salt, curry, turmeric)
-quinoa
-shredded/chopped romaine lettuce (or cabbage)
-sauteed onion
-avocado
-fresh ginger and raw milk cheddar cheese (shredded, for topping)
-salsa, sour cream
-(juice of) 1 lime
-cilantro

Directions: Assemble all filling ingredients onto tortillas and enjoy!  I didn’t have cilantro on hand but would definitely include it next time chopped up as another topping ingredient.

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This muesli combines plenty of healthy ingredients without any of the processed sugar or additives that you would normally find in most store-bought brands. Serve on its own as an on-the-go snack or at breakfast with fresh berries, milk or yogurt. Enjoy!

Fruit & Nut Muesli

Ingredients:

1 cup rolled oats
2 tbsp flaxseed meal
1/4 tsp ground cinnamon
1/4 tsp fine sea salt
1/4 cup pumpkin seeds (pepitas)
1/4 cup unsweetened shredded coconut
1/4 cup almonds, chopped
1/2 cup dried apricots (or other dried fruit of your choice), chopped into smaller pieces

1/2 banana, mashed (about 1/4 cup)
1/4 cup olive oil
2 tbsp unsweetened apple sauce

Preheat oven to 350ºF. Lightly grease a square, approx. 8″ x 8″ baking dish – I used a bit of coconut oil. Combine dry ingredients in a mixing bowl, set aside. Add remaining wet ingredients (banana, olive oil, apple sauce) in a separate bowl, whisk together, then mix in with dry ingredients until well combined.

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Spread the mixture evenly into your prepared baking dish. Bake for approximately 25 minutes, until top is lightly browned. Remove and let cool for 15-20 minutes. Keep unused portions stored in airtight bag/container and refrigerate.

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A simple, nutritious recipe for a tabouli salad that is slightly spicy to add a bit of a flavor kick.  I made it with cinnamon and nutmeg for a hint of sweetness, or curry and/or turmeric would also work well. The softness of the beet adds a nice bit of color and bite to round out this delicious salad!

Beet Tabouli Salad

1 cup quinoa
2 cups water
2 beets
2 bunches green onions
1/2 cup cherry or grape tomatoes
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup garbonzo beans
3-4 tbsp. sunflower seeds
3 tbsp raisins
1/4 cup walnuts

Dressing

1 tsp fresh peeled & grated ginger root
2 tbsp nutritional yeast
1.5 tbsp ground raw, unhulled sesame seeds
sea salt, ground nutmeg, cinnamon (or curry/turmeric)
red wine/apple cider vinegar, or lemon/olive oil

*This tastes best when the tabouli is made fresh. For a quicker recipe you may use premade tabouli instead.

It is best to soak grains before cooking to increase digestibility. Place quinoa in a bowl with enough water to cover and soak overnight. When ready to cook, drain quinoa and rinse. Bring 2 cups water to boil, add quinoa and simmer on low for approximately 15 minutes until light and fluffy. Boil or bake the beets until tender. Next, chop the tomatoes, onions, parsley and cilantro, place in bowl and mix with quinoa. Peel and chop the beets when finished cooking. Combine well with the remaining ingredients, spice/season to taste. 

Best when refrigerated and served cold. Enjoy!

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