Mango Curry Chicken Salad

Ingredients needed:

• 1 roast chicken, or store bought hormone free rotisserie chicken, shredded
• 1 large mango, diced
• 1/2 C slivered almonds, toasted
• 10-12 chives, minced
• 1 T curry powder** (if unsalted, add 1/4 t sea salt 1/2 C organic mayonnaise or greek yogurt )
• Handful purple organic grapes, sliced in half Butter lettuce leaves, for serving

What to do:

1. Combine chicken, mango, grapes almonds and chives in a large bowl and give it a stir.

2. In a small bowl, combine the mayonnaise, curry powder, and sea salt, if using.

3. Add the curry mayonnaise to the chicken mixture and gently stir to combine.

4. Serve in butter lettuce leaves.  

Sun-Dried Tomato Turkey Burgers

Ingredients

• 1 pound organic turkey meat

• 1/4 cup sliced sun-dried tomatoes

• 2 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 2 tablespoons chopped fresh basil

• 1 clove garlic, minced

• 1 shallot, minced

• 1 1/2 teaspoons Dijon mustard 

• Pinch salt

• Pinch black pepper

Instructions:

1. In a bowl, mix together all ingredients with hands.
2. Wash hands, and form into patties.
3. Grill, fan sear, or bake in the oven until done throughout.
4. Top with, fresh greens, grilled onions and avocado!!

Twice-Baked Sweet Potato

Ingredients:

• 2 small sweet potatoes 
• 3 oz. crumbled Feta or Goat
• 1/2 tsp. finely minced garlic
• pinch of crushed red pepper flakes
• 2 tsp. olive oil/ ghee/ grass fed butter
• ground Sumac for serving or you can use smoked paprika)
• chives or cilantro to top
• sea salt to taste

What to do:

1. Preheat oven or toaster oven to 350F.  Wash sweet potatoes, place in oven and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.
2. While sweet potatoes are cooking, crumble the cheese into a bowl.  Mix in minced garlic, crushed red pepper flakes, olive oil/butter and spices and let the feta mixture marinate in the fridge while the sweet potatoes bake.  (If you don’t have all those spices I would substitute anything that tastes good with feta such as a little dried oregano or some chopped fresh mint or basil.)
3. When you can stick a fork through the sweet potatoes, remove from oven and cut a section of the top off. Scoop out most of the inside of each sweet potato and add it to the cheese mixture. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the cheese between the sweet potatoes, piling it on top.
4. Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Serve hot, sprinkled with Sumac and herbs if desired and with salt and fresh ground black pepper to season at the table.