Garlic Roasted Broccoli

• 2 heads of broccoli, cut into florets
• 3 tbsp melted coconut oil
• 5 cloves of garlic, minced
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp lemon juice
• Pinch of red pepper flakes (optional)

1. Preheat the oven to 400 degrees F.
2. In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper and garlic. Spread the broccoli in a single layer on a rimmed baking sheet.
3. Bake until florets are tender enough to pierce with a fork and the edges are browning, about 15 minutes. Turn once halfway through the baking process and add red pepper flakes, if using. After baking, squeeze lemon juice liberally over the broccoli before serving.

Almond Butter Fudge

• 1 cup natural, creamy almond butter
• ¼ cup organic coconut oil, melted
• ¼ tsp natural vanilla extract
• pinch sea salt

1. Combine all ingredients in mixing bowl until smooth
2. Line a square cake pan with parchment paper
3. Spread mixture evenly in pan and freeze for several hours (until almost solid)
4. Remove from pan and cut into squares
5. Transfer squares to plastic bag or airtight container
6. Store in freezer

Spiced Olives

1/2 cup olive oil
2 strips lemon zest
2 strips orange zest
1 sprig fresh rosemary
1/4 tsp crushed red pepper
1 1/2 cups mixed unpitted olives

In small pot simmer oil, lemon zest, orange zest, rosemary and crushed pepper for 5 minutes. Pour into bowl; add olives. Marinate 20 minutes.

Oven Roasted Pumpkin Seeds

1 cup cleaned, raw whole pumpkin seeds

1 tbsp plus 1 tsp fine sea salt

1 tbsp olive oil

Preheat oven to 375º. In a saucepan bring 4 cups water the seeds and 1 tbsp salt to a boil. Simmer for 10 minutes, then drain. Pat the seeds dry between layers of paper towels.

Toss the seeds in oil and remaining salt. Spread in a single layer on a greased foil lined baking sheet. Roast until golden 10-12 minutes.

TUNA CUCUMBER CUPS

• 2 cans albacore tuna, drained
• 1 seedless English cucumber
• 2 tablespoons bell pepper, minced
• 1 stalk celery, minced
• ⅓ cup mayo
• 2 tablespoons mustard
• 1 teaspoon sweet paprika
• salt and pepper, to taste

1. Using a vegetable peeler, peel the cucumber, leaving about ½ inch between peels so that the cucumber skin stays on in alternating stripes. Cut off both ends of the cucumber, then slice into ½-inch thick chunks. Scoop out the center of each slice so that there’s a little divot for the tuna salad. Put on a plate and set aside.
2. Using a spatula, empty tuna into a medium sized bowl and break up any large chunks. Add mustard and mayo and toss to thoroughly coat tuna. Add celery, bell pepper and paprika and mix well.
3. Spoon a heaping tablespoon on top of each cucumber slice. Refrigerate any leftover tuna salad and serve cucumber cups immediately. Cucumber cups can be made ahead and refrigerated overnight, but you may have to drain the plate in the morning, as the cucumber will release moisture overnight.

Tuna Salad

• 2 cans Tuna
• 3 scallions, chopped
• 1 stalk celery, diced small
• 2 avocados, ripe
•  salt & pepper
•  carrot sticks & peppers for dipping

Mash the avocados, drain the tuna and then mix them together with the celery and scallions. Add salt and pepper to taste. Serve with sliced carrot sticks and bell peppers or eat with mixed greens.

Tuna Salad (fully loaded)

• 1 can of tuna, drained
• 2 stalks of celery
• 1/2 Cucumber, diced
• 1/2 Red (or yellow, or orange) pepper, diced
• 1 small onion, diced
• 1/2 Avocado, diced
• 1 Tbsp olive oil
• 2 Tbsp apple cider vinegar

1. As you’re chopping up your ingredients (and opening your tuna can), just toss them into a small-medium sized bowl. Finish with the oil & vinegar, and mix it all up.
2. Season with salt & pepper, and serve in large Boston or red/green leaf lettuce, or eat from a bowl.

Twisted Tuna Salad

• 4 5-ounce cans solid white albacore tuna (in water), drained very well
• ½ cup finely chopped carrot
• ½ cup finely chopped celery
• ½ cup finely chopped parsley
• ⅓ cup finely chopped red onion
• 4 scallions, finely chopped
• 1 small clove garlic, crushed
• ½ cup + 2 Tablespoons mayonnaise
• 1 teaspoon kosher salt
• 10 to 12 turns freshly ground black pepper

Drain the canned tuna very well. Dump in to a large mixing bowl and set aside. Use the food processor with the chopping blade to process the following ingredients individually (carrot, celery, parsley, red onion and scallion. Make sure to measure after chopping so you get the correct amount of each ingredient. Add to bowl with tuna along with small clove garlic (crushed), mayonnaise, salt and pepper.

Use a fork to gently mash any very large chunks of tuna and mix all of the ingredients together. Serve cold and Enjoy!

AVOCADO TUNA SALAD

• 1 avocado
• 1 lemon, juiced, to taste
• 1 tablespoon chopped onion, to taste
• 5 ounces cooked or canned wild tuna
• sea salt and pepper to taste

1. Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half.
2. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed.
3. Fill avocado shells with tuna salad and serve.

AVOCADO AND LIME TUNA SALAD

1 pouch (~4oz) chunk light tuna
1/2 Hass avocado (sliced)
3 cups organic mixed greens (I used a combo of mustard greens and lettuce)
1 small carrot (shredded)
1 tbsp extra virgin olive oil
Thinly sliced white onion
1 tbsp roasted pumpkin seeds
Fresh ground black pepper
1/2 of an organic lime

Layer the vegetables in a large bowl and drizzle with olive oil.  Add tuna and pumpkin seeds and then squeeze the lime juice over the top.  Season with fresh black pepper.