Ingredients:

• 8 boneless, skinless chicken thighs, fat trimmed, 32 oz total
• 1/4 cup low sodium soy sauce
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 3 cloves garlic, crushed
• 1 teaspoon Sriracha hot sauce
• 1 teaspoon fresh grated ginger
• 1 scallion, green only sliced for garnish

Instructions:

1. In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
2. Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
3. Reserve the remaining sauce for later.
4. Preheat the air fryer to 400F.
5. Remove the chicken from the marinade and transfer to the air fryer basket.
6. Cook in batches 14 minutes, turning halfway until cooked through in the center.
7. Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and...

Ingredients:

• 4 ounces kelp noodles
• 1 tablespoon dry wakame seaweed
• 1 tablespoon avocado mayonnaise
• 1 teaspoon hot sauce, unsweetened
• ½ teaspoon toasted sesame oil
• 1 teaspoon toasted sesame seeds, divided
• 4 ounces sushi-grade salmon, skinless
• 2 Persian cucumbers, sliced into thin rounds
• ¼ large avocado, thinly sliced
• 1 teaspoon low-sodium tamari
• Pickled ginger, unsweetened (optional)

Directions:

1. In a large bowl, add the kelp noodles along with enough room temperature filtered water to cover the noodles. Repeat in a separate bowl with the seaweed and allow each to soak for at least 10 minutes while preparing the remaining components.

2. Mix the avocado mayonnaise, hot sauce, sesame oil, and half of the sesame seeds into a large bowl. If you’d prefer to avoid totally raw salmon, sear each side for a couple minutes over medium-high heat before continuing to the next step

3. Cut the salmon into bite-sized pieces and stir together with the spicy mayonnaise....

Ingredients:

Noodles & Veggies

• 2 tablespoons avocado oil
• 9 chicken thighs, boneless and skinless, trimmed of excess fat and cut into cubes
• 1 cup white onion, finely diced
• 1 ½ cups cooking liquid such as bone broth or water
• 1 cup canned coconut milk
• 1 bunch asparagus, sliced into ¼-inch rounds
• 4 large zucchini, spiralized into noodles or ribboned with a peeler
• chili pepper, thinly sliced (optional - I used a fresno chili)
• 6 ounces buckwheat soba noodles

Pesto

• 3 ounces basil leaves
• 5 garlic cloves
• ¼ cup nuts, such as almonds or walnuts
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup nutritional yeast
• ¼ cup olive oil

Optional Garnish

• Sprinkle of sliced raw almonds

Directions:

Ingredients:

• 1 cup diced cucumber peeled
• 2 diced tomato
• 1/2 cup mango
• 1/2 cup diced red bell pepper
• 1/4 cup fresh basil
• 1 clove garlic
• 1 pinch sea salt
• 2 tbsp olive oil

Directions:

1. Add all the ingredients, except for the olive oil, into the blending container and secure the lid.
2. Blend on high for 2 minutes.
3. Add the olive oil while your ingredients are blending for another 20 seconds. Enjoy and serve!

This recipe is by Chef Jenny Ross. For more of her recipes click here.

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 3 Cloves Garlic minced
• 1 Head Cauliflower cut into small florets
• 2.5 Pounds Asparagus trimmed
• 1/4 Teaspoon Cayenne Pepper
• 1 Pinch Sea Salt
• 1 Pinch Freshly Ground Black Pepper
• 6 Cups Low-Sodium Vegetable or Chicken Broth or Water

Preparation

1. Heat the oil in a medium pot over medium-high heat. After a minute, add the garlic and cook for 1 minute.
2. Put the cauliflower and asparagus in the pot, add the cayenne pepper, and season to taste with salt and black pepper. Cook for 4–5 minutes, stirring frequently.
3. Pour in the broth and bring the soup to a boil, then reduce the heat to low and simmer until the cauliflower is fully cooked, 5–8 minutes.
4. Carefully transfer the soup to a blender and blend on high speed until smooth, about 2 minutes. (Or use a handheld immersion blender to purée the soup directly in the pot.) Taste for seasoning and adjust with salt and black pepper if needed. The soup should be thick but...

INGREDIENTS: 

• 2 tablespoons of ghee (clarified butter) or raw coconut oil
• 2 tablespoons chopped shallot 
• 1/2 cup finely chopped cremini (baby bella) mushrooms 
• 1 1/2 cups fresh chopped spinach 
• 2 tablespoons finely diced red bell pepper
• 2 large eggs
• 1 cup egg whites 
• 1/4 cup unsweetened homemade almond milk 
• 1 1/2 teaspoon baking powder 
• 1/2 teaspoon smoked sea salt 
• 1 teaspoon freshly ground black pepper
• 1/4 cup diced fresh mozzarella cheese

DIRECTIONS: 

1. Preheat the oven to 400°F. Grease six wells of a muffin tin with a little coconut oil or line them with paper liners.
2. Wash and cut vegetables. 
3. In a large skillet, melt 1 tablespoon of ghee over medium heat.
4. Add the shallot and sauté until soft, about 1 minute. Add the red bell pepper and mushrooms and cook until soft, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Remove from the heat and transfer to a paper towel squeezing off...