Life Changing Tips

Fall Peach Salad With Maple-Balsamic Vinaigrette Recipe:
Recipe
FOR THE ROASTED POTATOES
3 red potatoes, chopped into ¾-inch pieces
1 tablespoon olive oil
1 tablespoon lemon juice, freshly squeezed
1/ 2 teaspoon Himalayan pink salt
pinch Freshly ground black pepper
FOR THE MAPLE-BALSAMIC VINAIGRETTE
1 tablespoon shallot, (or red onion), chopped
1 teaspoon dijon or grainy mustard
3 tablespoons balsamic vinegar
3 tablespoons water
1 tablespoon maple syrup
1/ 2 teaspoon Himalayan pink salt
1/ 4 teaspoon Freshly ground black pepper
2 tablespoons fresh basil leaves
1/ 2 cup vegetable oil, (half olive, half sunflower)
FOR THE SPICED PECANS
1 teaspoon vegetable oil or ghee
3 tablespoons whole pecans
pinch cayenne pepper
1/ 4 teaspoon all-spice
pinch Himalayan pink salt
FOR THE SALAD
4 cups mixed salad greens
2 peaches, sliced
1 heirloom or organic tomato.

Radish, Chive And Pan Fried Salmon Toast Recipe:
Recipe
2 slices bread, of choice, toasted
1 tablespoon ghee, butter, or drizzle of olive oil
1 (6 ounce) fillet salmon
1 tablespoon avocado oil
sprinkle salt
sprinkle pepper
1/ 2 tablespoon chopped chives
1 teaspoon sesame seeds, optional
1 teaspoon dill, optional
2 radishes, thinly sliced
METHOD
STEP 1
Spread butter on toast.

STEP 2
Take the salmon out of the package and blot dry with a towel, drizzle with avocado oil and brush to cover. Season with salt and pepper.

STEP 3
Heat cast iron skillet over medium low for about 3 minutes.. Once the pan is warm add the avocado oil into the pan. Increase the heat to medium-high. Place the salmon fillet skin side down in the pan and press down firmly with a spatula so it comes into contact with the surface of the hot pan. Cook the salmon for about 3 minutes. Carefully turn salmon fillet over and cook for another 5 minutes. Salmon is cooked when it flakes easily. Remove salmon from pan.

STEP 4
Top toast with salmon, radishes, chives, sesame seeds, and fresh dill if desired. Enjoy!

Ginger, Honey And Tamari Glazed Salmon Bowls Recipe:
Recipe
GINGER, HONEY AND TAMARI GLAZED SALMON
1 tablespoon Simply Organic Ground Ginger
1/ 4 teaspoon Simply Organic Five Spice Powder
1/ 4 teaspoon Simply Organic Crushed Red Pepper
Kosher salt and freshly ground black pepper, to taste
4 (6-ounce) center cut salmon fillets
1/ 4 cup soy sauce, (or tamari if you are gluten free)
1 tablespoon honey
1 tablespoon canola oil
1/ 2 tablespoon sesame oil
4 heads baby bok choy, halved, washed and dried
1/ 2 tablespoon raw cane sugar
1 avocado, shaved or sliced
Simply Organic Black Sesame Seeds, for garnish
Black Sesame Rice, for serving (recipe below)
watermelon radish, thinly sliced, for garnish
fresh red chili, thinly sliced, for garnish
purple radish, thinly sliced, for garnish
FOR THE SALMON AND BOK CHOY
METHOD
STEP 1
Combine ½ tablespoon of the ground ginger with five spice, red pepper flakes and a pinch of salt and pepper. Let salmon sit at room temperature for about 10 minutes.

STEP 2
Meanwhile bring the soy sauce and remaining ginger to a simmer in a small saucepan. Let cook at a rapid simmer for about 30 seconds then remove from heat, stir in honey and set aside.

STEP 3
Once the salmon has sat for 10 minutes, pat the fillets dry and season on both sides with spice mixture.

STEP 4
In a coated cast iron skillet, or heavy bottomed frying pan, add the oil and heat over medium high heat until shimmering. Add salmon (skin side up) and cook for about 4 minutes, or until salmon is golden brown and can easily move around the pan. Flip salmon and cook for another 3 minutes. Place cooked salmon on a large plate or platter and divide the glaze among the four filets. Tent loosely with foil while you cook the bok choy.

STEP 5
Sprinkle the bok choy with sugar and heat the sesame oil in the same skillet. Add half of the bok choy cut side down to the skillet and cook undisturbed for about 1 minute. Add 3 tablespoons of water and cover and cook until bok choy is bright green, about 3 minutes. Remove cooked bok choy choy from skillet and repeat with remaining vegetables.

STEP 6
To serve, fill 4 bowls with sesame rice and top with cooked salmon, bok choy and avocado.

BLACK SESAME RICE
1 cup white jasmine rice, rinsed
1 teaspoon salt
2 cups water
1 teaspoon toasted sesame oil
1 tablespoon Simply Organic Black Sesame Seeds
1 tablespoon sliced scallions
BLACK SESAME RICE
METHOD
STEP 1
Add rice, water and salt to a small saucepan and bring to a boil. Reduce heat to a simmer and cover. Cook for about 15 minutes, or until all of the water has been absorbed. Remove from heat and let set for 5 minutes.

STEP 2
Fluff rice with a fork, then stir in sesame oil, sesame seeds and scallions.

Cajun Chicken Salad With A Simple Dressing Recipe:
Recipe
1 chicken breast, boneless skinless
1/ 2 teaspoon salt
1/ 2 teaspoon paprika
1/ 2 teaspoon garlic powder
1/ 8 teaspoon black pepper
1/ 8 teaspoon onion powder
1 pinch cayenne
1/ 4 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1 cup mustard greens, chopped
1 tomato, sliced
1/ 2 avocado, peeled and sliced
1 slice red onion
1 tablespoon mayonnaise
3 pinches cane sugar
METHOD
STEP 1
Mix salt, paprika, garlic powder, black pepper, onion powder, cayenne, dry thyme, and dry oregano. Sprinkle over chicken breast.

STEP 2
Sauté the chicken breast with 1 Tablespoon of extra virgin olive oil for 5-7 minutes on each side; or until cooked through.

STEP 3
On a serving plate arrange greens, tomato, avocado, and red onion.

STEP 4
Slice chicken breast and add to the greens.

STEP 5
Dressing: In a small bowl, whisk together 1 Tablespoon of mayonnaise, 3 pinches of sugar, and 1 teaspoon of apple cider vinegar.

STEP 6
Drizzle over salad.

Chilled Beet and Green Apple Bisque Recipe:
Ingredients
1 1/2 pounds medium beets, peeled and cut into wedges

2 Granny Smith apples—peeled, cored and cut into wedges

2 tablespoons extra-virgin olive oil

2 shallots, thinly sliced

2 garlic cloves, thinly sliced

2 cups chicken stock or low-sodium broth

1/4 cup apple juice

Salt

1/2 cup sour cream mixed with 1 tablespoon water

Shaved or julienned beets and small beet greens, for garnish

Directions
In a food processor fitted with the shredding disk or using a box grater, shred the beets and apples.

In a large saucepan, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the shredded beets and apples and cook, stirring occasionally, until just starting to soften, about 5 minutes. Add the stock and 3 1/2 cups of water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the beets are tender, 25 to 30 minutes.

In a blender, puree the soup with the apple juice until very smooth. Transfer to a bowl; refrig-erate until chilled, 45 minutes.

Stir tablespoons of water into the soup if it gets too thick, then season with salt. Ladle the soup into bowls and swirl in the sour cream. Garnish with shaved or julienned beets and beet greens and serve.