Your efforts will be well rewarded, though. Moist and flavorful, the turkey basks in a delicious and well-balanced sauce. Many healing ingredients comprise this meal. Fennel is closely related to parsley, carrots and dill. It has played an important role in the traditional food culture of France and Italy, dating back to ancient times. Supporting many of the body’s systems, fennel is particularly helpful for cardiovascular and colon health.
 
Prep

• 1 bunch green onions
• 2 bulbs fennel
• ¼ pound shiitake mushrooms
• 1 bunch chard
• 2 cloves garlic
• 2 inches fresh ginger

 
Roughly chop onions, fennel, mushrooms and chard. Peel and mince or press garlic. Grate ginger.
 
Marinade

• 2 inches fresh ginger
• 2 limes
• 2 teaspoons toasted sesame oil
• 2 tablespoons tamari
• 2 tablespoons freshly ground black pepper
• 2 pounds turkey cutlets

 
Grate ginger. Juice limes. In a small bowl, whisk together sesame oil, ginger, tamari, lime juice and pepper. Marinate turkey in this mixture for 1 hour.
 
Rice

• 2¼ cups chicken broth
• 1 can coconut milk
• 2 cups uncooked sprouted rice
• ½ teaspoon salt

 
Meanwhile, start rice; bring 2¼ cups chicken broth and 1 can coconut milk to a boil over medium-high heat. Stir in rice and ½ teaspoon salt; cover and reduce heat to low. Simmer 20 minutes or until rice is tender. Remove from heat, set aside.
 
Turkey

• 4 tablespoons coconut flour
• 2 tablespoon coconut oil

 
When the marinating hour is nearly up, preheat oven to 350°. Oil a large, ovenproof skillet and heat over medium-high heat.
 
Remove turkey from marinade, discard marinade. Dust with coconut flour and fry about 1 minute on each side.
 
Cover and bake until turkey reaches an internal temperature of 170°, or about 10 – 15 minutes. Remove from pan and set aside.
 
Sauce

• 3 tablespoons tamari
• 3 tablespoons rice vinegar
• 1½ tablespoons red wine vinegar
• 3 tablespoons maple syrup
• 3 tablespoons almond butter

 
For the sauce, whisk together fresh ginger, tamari, rice vinegar, red wine vinegar, maple syrup, almond butter and 2 tablespoons water. Set aside.
 
Vegetables

• 2 tablespoons coconut oil
• ¼ cup chicken broth

 
Sauté green onions and garlic in coconut oil over medium heat. Add fennel and mushrooms, continue to cook, stirring frequently until mushrooms soften. Add broth and chard and cook until bright green. Toss veggies with some of the sauce.
 
Serve
Serve veggies and turkey over rice, with a drizzle of sauce.
 
Preparation: 1 hour and 45 minutes
Serves: 4

These fabulous egg bites are perfect for those busy mornings. Make a batch on the weekend, or the night before and enjoy a quick and easy breakfast. Or throw a couple in a cooler and take them with you for a nutritious mid-morning snack. Millet is thought to have originated in Ethiopia, where it has been used since prehistoric times. Although it has been in use in India, Africa and Asia since ancient times and in Eastern Europe since the middle ages, it has only recently begun to be appreciated in Western Europe and North America. Millet is an excellent source of copper, phosphorus, manganese and magnesium. These minerals help it to provide heart protective benefits, as well as help to repair tissues and lower the risk of Type 2 Diabetes.
 
Prep

• 1 cup spinach
• 2 cups shiitake mushrooms
• ⅓ cup green onions
• 1 large clove garlic

 
Roughly chop spinach. Chop mushrooms and green onions. Peel and press garlic.
Preheat oven to 350˚. Oil muffin tin or use liners if you prefer.
 
Stovetop

• ½ cup uncooked millet
• 2 cups water
• ½ teaspoon salt

 
Toast millet in a medium-sized pot over medium heat, stirring occasionally. Add water and salt, cover and increase heat to boil. Reduce heat slightly and continue to cook until water is absorbed.
 
Bake

• 6 eggs
• 1 cup coconut milk
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon turmeric

 
In a medium bowl, whisk eggs, coconut milk, salt, pepper, turmeric and garlic. Toss together with millet, spinach, mushrooms and green onions; mix very well. Spoon into muffin cups; bake 10-12 minutes, or until lightly firm to the touch.
 
Serve

• ½ cup parmesan, shredded
  

 
Sprinkle with cheese as soon as they come out of the oven; allow to cool slightly before serving.
 
Preparation: 45 minutes
Serves: 4

Replete with antioxidants and anti-inflammatories, zesty chicken patties are filled with healing properties that will satisfy even the most discerning of palates. They are bright, colorful and pack a tasty punch. Make a big batch on the weekend for a week’s worth of easy lunches. Rolling the patties in hemp seeds provides a visual and textural surprise, as well as an added dose of Omega 3.

Prep

• 2 garlic cloves
  
• ⅔ cup cilantro
• 3 green onions
• 1 teaspoon fresh ginger

 
Peel and finely chop the garlic. Finely chop the cilantro and onions. Grate the ginger.

Patties

• 1 pound ground chicken
  
• 1 teaspoon red chile powder (or to taste)
• 1 teaspoon fish sauce
• ½ teaspoon Himalayan salt
• ½ teaspoon pepper
• ½ lime
• ½ teaspoon turmeric
• 2 tablespoon coconut oil
• 2 tablespoon hemp seeds

 
Mix garlic, cilantro onions and ginger along with the chicken, chile, fish sauce, salt, pepper, lime juice and turmeric. Form into patties, rub lightly with oil, and roll edges in hemp seeds.

Grill
Sauté or grill about 8 minutes on each side, or until done.

Serve
Mixed salad greens for serving

Serve over a bed of your favorite greens.
 
 
Preparation: 15 minutes
Serves: 4

Marinating is a great way to add interest to chicken.
If you are a fan of dark meat, go ahead and substitute for the chicken breasts. The molasses marinade gives the chicken a lovely, rich sweetness and a beautiful color. This dish pairs well with cooked grains and mixed greens. Blackstrap molasses is rich in vitamins and minerals, particularly iron, manganese, copper, calcium, potassium, magnesium, vitamin B6 and selenium. Ginger contains powerful anti-inflammatory compounds. Clinical studies have shown that people with osteoarthritis and rheumatoid arthritis experience reduced pain levels and improvements in their mobility when they consume ginger regularly. Growing evidence demonstrates the antioxidant properties of miso.

Marinade

• 1 inch piece fresh ginger
• ⅓ cup balsamic vinegar
• ⅓ cup blackstrap molasses
• ¼ teaspoon pepper
• 1½ teaspoon red miso
• 1 teaspoon rice wine
• ½ teaspoon turmeric
• 1 tablespoon water
• 2 pounds boneless, skinless chicken breasts

Grate ginger. In a small pot over medium heat, warm vinegar, molasses, ginger and pepper. Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat.

Combine miso, rice wine, turmeric and water; stir in to molasses mixture. Allow to cool.

Set ½ of the marinade aside. Refrigerate chicken in remaining marinade, 2 hours.

Remove chicken from marinade and discard used marinade.
Preheat oven to 350°.

Prep

• 1 bunch green onions
• ⅓ cup cilantro
• quinoa or another grain

Chop green onions and cilantro.
Prepare grains according to package directions, enough to make four servings of cooked grains.

Chicken
Bake chicken, covered, in an oiled baking dish, 45 minutes or until cooked through.

Serve

• 2 cups mixed greens

Serve chicken alongside your favorite grain and mixed greens. Drizzle with remaining unused marinade.

Garnish with green onions and cilantro.

Preparation: 20 minutes active, 2 hours to marinate and 45 minutes to bake
Serves: 4