Mango and Avocado Salad

Ingredients

• 1 tablespoon balsamic vinegar
• 1 tablespoon lime juice
• 2 tablespoons extra-virgin olive oil
• 2 mangos, cubed
• 2 avocados, cubed
• 1/2 small red onion, diced
• Salt and freshly ground black pepper

Directions
In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

From: https://www.foodnetwork.com/recipes/sunny-anderson/mango-and-avocado-salad-recipe-1941508

To make copy cat Rubio's Avocado/Mango bowl, add Quinoa, rice, lettuce, fish taco sauce

Honey Garlic Salmon

INGREDIENTS

• 12 oz (340g) salmon, cut into 2-3 fillet strips
• salt
• black pepper
• 1 pinch cayenne pepper
• 2 tablespoons honey
• 1 tablespoon warm water
• 1 1/2 teaspoons apple cider vinegar or lemon juice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 lemon, sliced into wedges
• 1 tablespoon chopped parsley

INSTRUCTIONS

1. Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
2. Mix the honey, water, apple cider vinegar or lemon juice and a pinch of salt together. Stir to combine well.
3. Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.
4. Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.Salmon with honey garlic sauce is one of the best salmon recipes.
5. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).
6. Top the salmon with parsley and serve immediately.

NOTES
Double the sauce by using 4 tablespoons honey, 2 tablespoons warm water and 3 teaspoons apple cider vinegar or lemon juice, if you like it saucy.

From: https://rasamalaysia.com/honey-garlic-salmon/

ROASTED SWEET POTATOES

INGREDIENTS
Roasted Sweet Potatoes (Plain)

• 2 pounds (~3 large) sweet potatoes (I like Red Garnet OR Jewel sweet potatoes best), peeled and cut into 1/2-inch pieces
• 2 tablespoons melted coconut oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1 tablespoon light brown sugar, lightly packed

Seasoned Roasted Sweet Potatoes

• 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1/4 teaspoon freshly cracked pepper
• 1/2 teaspoon ground chili powder*
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder

INSTRUCTIONS
PLAIN ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)

RECIPE NOTES
*Use chipotle chili powder and/or smoked paprika for a smoky flavor. If you want to make your sweet potatoes even spicier, add 1/4 to 1/2 teaspoon cayenne pepper.

From: https://www.chelseasmessyapron.com/roasted-sweet-potatoes/

Cream Of Broccoli Soup

Servings: 6

Ingredients

• 5 tablespoons butter, divided
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste

Directions

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

From: https://www.allrecipes.com/recipe/13313/best-cream-of-broccoli-soup/