Salmon with Orange Lentil Salad

Salmon with Orange Lentil Salad

This is a lovely combination of color and flavor – the salmon, lentils, orange and mint. Serve it with CMF Quinoa or brown rice and a spinach, broccoli salad. Get an extra-serving  of salmon (about 4 ounces), and double the lentils portion of the recipe and the...
Rosemary Honey-Glazed Salmon

Rosemary Honey-Glazed Salmon

Rosemary Honey-Glazed Salmon Print Recipe CourseFish and Shrimp Servings Prep Time 8 servings 10 minutes Cook Time 25 minutes Servings Prep Time 8 servings 10 minutes Cook Time 25 minutes Rosemary Honey-Glazed Salmon Print Recipe CourseFish and Shrimp Servings Prep...
Roast Pork Tenderloin with Rosemary and Garlic

Roast Pork Tenderloin with Rosemary and Garlic

The simplicity of this dish makes it one of my favorite ways to prepare pork tenderloin. Rosemary has a lovely fragrance and flavor, but did you know it also has strong health benefits? [su_expanding_quote_web source_site=”Organic Facts”...
Kale and Brussels Sprouts Salad with Apple and Walnuts

Kale and Brussels Sprouts Salad with Apple and Walnuts

This can be a satisfying entree by adding 1 cup of leftover (cooked) quinoa or brown rice, and avocado. [su_expanding_quote_book alignment=”full” source_author=”Joel Fuhrman, MD” source_title=”Super Immunity: The Essential Nutrition Guide...
Dijon Chicken Breasts

Dijon Chicken Breasts

This is a quick recipe. You can double it and use left over chicken for sandwiches the next day—cut thin slices and replace processed ham or turkey. Or make a chicken salad with a nice crunch of bell peppers or celery. Dijon Chicken Breasts Print Recipe CoursePoultry...