Potato Breakfast Hash

Yield: 4 servings

1 lb thin-skinned yellow potatoes, diced into 1/2-inch chunks

2 tbsp olive oil

4 tsp smoked paprika

2 tsp chili powder

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/4 tsp cayenne (optional)

1/4 tsp dried oregano

1/4 tsp ground cumin

1/8 tsp ground cloves

1/8 tsp ground coriander

chopped cilantro, for serving

1. In a large pot, boil potatoes in lightly salted water 5 to 6 minutes, or until just barely cooked through. Potatoes should be firm, not fork tender. Drain and return potatoes to the pot as it cools, allowing remaining moisture to evaporate.

2. In a large skillet, heat olive oil over medium heat. Add potatoes and cook, stirring occasionally, until lightly browned and tender, about 8 to 10 minutes. Remove to a medium bowl.

3. In the meantime, place all spices in a small bowl, and whisk to combine.

4. Sprinkle seasoning over potatoes and toss gently until potatoes are coated with seasoning.

5. Garnish with chopped cilantro before serving.

https://www.allergicliving.com/recipes/homemade-potato-and-chorizo-hash/

Rosemary Grilled Chicken

Yield: 4 servings

4 chicken breasts

1 tbsp olive oil

1 clove garlic

2 tsp rosemary, chopped

2 tsp parsley, chopped

1/4 tsp cayenne pepper

salt and pepper

1. Preheat grill to 350F or medium-high fire.

2. In a bowl, combine olive oil, garlic, chopped herbs, cayenne pepper, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for 15 minutes.

3. Grill the chicken breast for 10 to 12 minutes, turning once half way through.

UltraSimple Diet Companion Guide

Salmon Burgers with Ginger and Cilantro

Yield: 4 servings

700g salmon fillet, skin removed

1 egg, lightly beaten

1 tbsp coconut flour

1/4 cup cilantro, chopped

2 cloves garlic, minced

1 tsp ginger, grated

1/4 tsp turmeric

1/4 tsp cayenne pepper

salt and pepper

1. In the bowl of a food processor, combine salmon, egg, coconut flour, cilantro, garlic, ginger, turmeric, salt, and pepper. Pulse gently until well combined.

2. Using your hands, form eight even patties.

3. Heat oil a nonstick skillet over medium heat. Add burgers to the skillet and cook for about 2 to 4 minutes, until golden brown, then carefully flip patty and cook for another 2 to 4 minutes.

https://www.ambitiouskitchen.com/thai-tuna-patties-cilantro-cabbage-slaw/

Blueberry Avocado Chia Pudding

Yield: 2 cups

1 ripe avocado

1 cup blueberries (fresh or frozen)

2 tbsp coconut milk (or any other milk)

2 tbsp maple syrup (or honey)

1 tbsp chia seeds (whole or ground)

1/2 tsp vanilla extract

1. Combine all ingredients in a blender and blend until smooth and silky.

2. Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving to allow chia to thicken.

https://www.theironyou.com/2015/01/blueberry-avocado-and-chia-breakfast.html

Red Lentil Spread

Yield: 2 cups

1 cup red lentils

1/4 cup tahini

1/2 garlic clove, smashed

3 tbsp olive oil

juice of 1/2 lemon

2 tbsp red wine vinegar

1/2 tsp coriander

1/2 tsp cumin

1/4 tsp paprika

salt and pepper, to taste

1. Place lentils in a medium pot with 2 cups water. Bring to a boil, then reduce heat and simmer, stirring regularly, for about 15 minutes, or until lentils are tender and the water has mostly been absorbed.

2. In the bowl of a food processor or blender, combine cooked lentils, tahini, garlic, olive oil, lemon juice, vinegar, and spices. Blend until smooth.

3. (Optional) To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil, and sprinkle with paprika and chopped parsley.

https://www.health.com/health/recipe/0,,50400000125494,00.html

Thai Basil Chicken

Yield: 3-4 servings

2 tbsp coconut oil

10 oz ground chicken

2 shallots, finely chopped

3 cloves garlic, finely chopped

1 tbsp fish sauce

1 tsp tamari

1 tsp maple syrup

1/2 tsp chili flakes (or 1 jalapeno cut into slivers)

1 bunch Thai basil leaves, roughly chopped

salt and pepper, to taste

1. In a large pan, heat the oil over medium-high heat. Add the ground chicken and stir fry until chicken is almost cooked through.

2. Add the shallots, garlic, fish sauce, tamari, maple syrup, and chili flakes. Stir to combine well. 

3. When chicken is fully cooked, add basil leaves and stir until the basil leaves wilt and becomes fragrant.

4. Season with salt and pepper and serve immediately.

https://rasamalaysia.com/thai-basil-chicken-recipe-gai-pad-krapow/2/

Fennel, Celery, and Apple Slaw

Yield: 4 servings

3 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp lemon juice

1/2 tsp maple syrup

1 tbsp tarragon, chopped

2 small fennel bulbs, thinly sliced

3 celery stalks, thinly sliced diagonally

1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned

salt and pepper

1. In a small bowl, whisk olive oil, apple cider vinegar, lemon juice, maple syrup, and tarragon together.

2. In a large bowl, combine sliced fennel, celery, and apple. Toss with dressing. Season to taste with salt and pepper.

https://www.bonappetit.com/recipe/celery-apple-and-fennel-slaw