The subtle sweetness imparted by the maple syrup lends sophistication to an otherwise simple meal. Feel free to toss your favorite vegetables (or fruit!) into the salad.

Ingredients 1 1⁄2 pounds fresh salmon filets extra virgin olive oil butter 2 Tablespoons maple syrup 6 cups baby lettuce, or mixed greens such as watercress or mache 1 red pepper, seeded, cut into a julienne and sautéed in olive oil 1 pound brown mushrooms, washed, dried very well, sliced and sautéed in butter and olive oil 3/4 cup healthy salad dressing

Directions
Preheat oven to 350 degrees.
Brush sides and bottom of salmon with olive oil and place on non-stick baking sheet. Brush the top of the salmon with maple syrup and sprinkle with salt and pepper. Bake at 350 degrees for about 10 minutes.
Place under broiler for another 2 minutes until just lightly browned.

Meanwhile, mix greens with dressing and divide between four plates. Make a mound of red peppers and mushrooms on each plate. Place a portion of salmon on each mound of greens, and pour pan juices over. Serve immediately.

This meal is as impressive as it is healthy. Wakame is an edible kelp that has been consumed for centuries in Japan. As a bonus, it also contains fucoxanthin!

Ingredients 4-6 ounce tuna steaks ½ cup sake ½ cup soy sauce 1 teaspoon ginger, grated 2 Tablespoons cilantro, chopped 4 Tablespoons clarified butter 1 medium onion, diced 1 clove garlic, chopped 1 jalapeno, seeded and chopped 1 cup shiitake mushrooms, chopped 3 cups brown rice, cooked ½ cup vegetable or fish stock 4 Tablespoons butter 1 ounce dried wakame

Directions
Mix together the sake, soy sauce, ginger and cilantro and marinate tuna steaks for 1-2 hours. Place tuna steaks in a hot pan with 2 Tablespoons of clarified butter; sear to desired doneness.

In a 12-inch skillet over medium heat, melt 2 Tablespoons of butter. Add onions and garlic and sauté for 4-5 minutes. Add jalapeno and mushrooms and cook for another 6-8 minutes.

Take 1 cup of cooked brown rice and place in food processor and pulse until coarsely ground. Put the ground rice and whole rice in a bowl, season with salt and pepper, and add sautéed vegetables. Mix well. Form rice into cakes. Heat 12-inch skillet over medium-high heat and add remaining 2 tablespoons of clarified butter. Sear rice cakes for about 2 minutes per side.

In a medium saucepan, warm 1⁄2 cup fish or vegetable stock. Add 2 Tablespoons of cold unsalted butter and melt. Remove from heat and add wakame. To serve, place wakame (with sauce) on the plate, top with rice cake and then tuna steak.

Serves 6-8

Ingredients 1 1⁄2 quarts fish stock 4 Tablespoons soy sauce 3–4 Tablespoons miso 1 onion, sliced 1⁄2 green or Chinese cabbage, coarsely shredded 2 Tablespoons fish sauce (optional)

Directions
Bring stock to a boil, skim and whisk in miso. Add remaining ingredients and simmer gently until vegetables are soft.
Taking the time to make your own fish stock will greatly enhance the flavor of this healthy and hearty soup. You can find miso paste in most health food stores or high-end grocery stores.

For an added kick, you can always add edible kelp in the form of dried kombu.

Source: Sheila Barcelo of Eden’s Gourmet in Central Florida

This simple fish taco recipe yields huge flavor. You can prepare most of this ahead of time, although we recommend that you marinate the fish for only a few hours. You can substitute any white fish; just make sure to use wild-caught, deep-water fish

Ingredients 1 pound halibut filet 4 limes, juiced 2 Tablespoons virgin olive oil 1/8 teaspoon sea salt 1/8 teaspoon fresh ground black pepper sprouted corn tortillas black bean and corn salsa (recipe below)

Directions
Cut the fish into 1” cubes and place in plastic baggie.

In a small bowl combine the lime juice, olive oil, salt and pepper and whisk together. Pour marinade into baggie containing fish. Seal and let sit in the refrigerator for 1-2 hours.

Heat 1 Tablespoon of olive oil in a 10-inch, non-stick skillet over medium high heat. Add fish (including marinade) to the pan and cook for 6-8 minutes until just cooked through. In a medium-size bowl, gently mix the cooked fish and the black bean and corn salsa, being careful not to break up the fish.

Serve with warmed, sprouted corn tortillas.

Ingredients 1 cup black beans, cooked 1 cup corn ¼ cup red onion, diced 3 Tablespoons cilantro, chopped 1 Tablespoon extra virgin olive oil 1 teaspoon lime juice Sea salt and pepper to taste

Directions
In a small bowl, combine black beans, corn, onions and cilantro. Mix together olive oil and lime juice, drizzle over salsa and toss to combine. Season with salt and pepper.

Serves 6-8

Ingredients 2 large cans water-packed tuna, drained and flaked 1⁄4 teaspoon cayenne pepper 2 cups tahini sauce (recipe below) 4 medium onions, thinly sliced melted butter and extra virgin olive oil 1⁄3 cup toasted pine nuts cilantro sprigs for garnish toasted, sprouted, or sourdough bread or sprouted crackers

Directions
Preheat oven to 375 degrees.

Place the onions on an oiled cookie sheet, brush with mixture of melted butter and olive oil, and bake at 375 degrees until crispy.Mix tuna with cayenne pepper and 1 cup tahini sauce.

Mound tuna on a platter. Scatter onions and pine nuts on top. Garnish with cilantro and serve with sprouted whole grain crackers and remaining tahini.

Serves 6-8

Ingredients 2 cloves garlic, peeled and coarsely chopped 1 teaspoon sea salt 1⁄2 cup tahini 1 Tablespoon unrefined flaxseed oil 1 cup water 1⁄2 cup fresh lemon juice

Directions
Place garlic in food processor with salt. Blend until minced. Add tahini and flax oil and blend. Using an attachment that allows addition of liquids drop by drop, and with motor running, add water. When completely blended, add lemon juice all at once and blend until smooth. Sauce should be the consistency of heavy cream. If too thick, add more water and lemon juice.

An omelet is a great way to start the morning and empty out your fridge of leftovers. Below you will find the basic recipe and some fun variations. To get the most nutrition out of your omelet, make sure you choose eggs that are high in omega-3 content.

Ingredients 4 fresh eggs, at room temperature 3 Tablespoons extra virgin coconut oil Pinch of sea salt or butter

Directions
Crack eggs into a bowl. Add sea salt, and blend with a wire whisk. (Do not over–whisk or the omelet will be tough). Melt coconut oil or butter in a well–seasoned cast iron skillet or frying pan. When foam subsides, add egg mixture. Tip pan to allow egg to cover the entire pan. Cook several minutes over medium heat until underside is lightly browned. Lift up one side with a spatula and fold omelet in half. Reduce heat and cook another 30 seconds, allowing the egg on the inside to cook. Slide omelet onto a platter and serve.

Ingredients 4 ounces sushi grade Salmon, sliced into two inch strips 3 Tablespoons fresh cilantro, sliced into ribbons Juice of one Lime Juice of one Lemon Juice of ½ orange ½ avocado, cut into chunks 1 tablespoon fresh Ginger, peeled into strips and sliced into ribbons ¼ cup dried wakame

Directions
Soak wakame for five minutes, drain and pat dry. Cut into ½ inch ribbons. In a small bowl toss together all the ingredients. Cover and chill in refrigerator for up to one hour and serve. 

 Serves 2

Ingredients 10 oz. of yogurt, kefir, coconut milk, or cream 1 Tablespoon of extra-virgin coconut oil 1 Tablespoon of flaxseed oil or hemp seed oil 1-2 Tablespoons of raw honey 1 Tablespoon of goat’s milk protein powder (optional) ½-1 cup of fresh or frozen blueberries vanilla extract (optional)

Directions
Combine all ingredients in a high-speed blender and blend until desired texture.