[caption id="attachment_11736" align="alignnone" width="848"] Serves 4[/caption] Ingredients 1 bunch of kale 200 g brown rice with lentils 1 gem squash or squash of choice 2 chicken breasts 1 tbsp light margarine Lemon juice Salt and pepper Cayenne pepper 1 tsp honey Spray and Cook non-stick spray Boiled water 1/4 cup pecans Directions Rice Boil rice and lentils in salt water until cooked. Gem Squash Cut gem squash into 2 halves, boil in salted water until soft. Margarine may be added into gem squash halves. Dice the inside of the squash and scoop out of skin. Set aside. Chicken Spray pan with Spray and Cook. Add chicken, water, lemon juice, salt, pepper and cayenne pepper to pan. Cook chicken till soft. Cut into strips. Kale Rinse kale and pat dry with paper towel. Rough chop into bite sized pieces Add tablespoon of oil to non stick pan

Ingredients 2 pieces skinless, boneless chicken breast cutlets 1 yellow squash 6-8 mushrooms, quartered 2 tbsp extra virgin olive oil 1½ tsp poultry seasoning 1½ tsp minced garlic ¼ cup cilantro ½ cup parsley ¼ cup lime juice 1 tbsp paprika 1½ dashes pepper 1 dash salt ½ cup chopped scallions 2½ Italian roma tomatoes 2 large zucchini 30 ml white wine Directions To prepare, slice zucchini and yellow squash into 2.5 cm sections. Dice tomatoes. Mince garlic, parsley, scallions and cilantro. Combine diced tomatoes with cilantro, scallions, salt and pepper to create salsa topping. Season chicken breast cutlets with seasoning, paprika and parsley. Begin to warm garlic & extra virgin olive oil in sauté pan. When garlic aromas become apparent, add seasoned chicken cutlets and add white wine. Sauté chicken in pan until chicken is ¾ done. At that point,

  Ingredients 2 tbsp honey 1 tbsp distilled white vinegar 500 g boneless skinless chicken breast 2 tbsp sliced green onions 2 tbsp lite soy sauce 1 tbsp extra virgin olive oil 1 tbsp cornstarch ¼ tsp ground cayenne pepper ¼ cup chicken broth 1 clove garlic 1 tsp grated ginger root 1 medium red bell pepper, cut into pieces Directions In a medium sized bowl, combine the soy sauce, vinegar, cornstarch, honey and red pepper. Set aside. Heat a large skillet over high heat. Add the olive oil and rotate the skillet until completely covered. Add the chicken, garlic and ginger root. Continue cooking for 6 minutes or until chicken is cooked throughout. Add the bell pepper pieces and continue cooking for an additional minute. Pour the broth mixture to the skillet. Cook and stir for 1 minute or until the

Serves 1 Ingredients ½ bag arugula or mixed salad leaves of your choice 1 cooked skinless chicken breast, cut into small pieces 2 teaspoons pine nuts 1 handful of cherry/baby tomatoes halved ¼ of a cucumber, diced Balsamic vinegar and a dash of olive oil Ground black pepper to taste Directions Add all the salad ingredients together (except the balsamic vinegar and olive oil). Toss. Drizzle with balsamic and olive oil. Serve.

Serves 6 (pack it for lunch or have it as dinner) Ingredients 4 skinless, boneless chicken breasts, cut into strips 30 ml peanut oil 30 ml sesame oil 2 cloves garlic, chopped 1–2 red or green chillies, deseeded and finely sliced 2 cm fresh root ginger, finely grated 1 tbsp sesame seeds 75 ml red wine vinegar 75 ml water 6-8 cups assorted herb salad leaves 1 cups of shredded cabbage 1 yellow pepper Marinade 30 ml dark soy sauce 30 ml honey Directions Marinade: mix together soy sauce and honey. Place chicken in a non-metallic bowl and pour the marinade over it. Toss the chicken well to coat it and refrigerate for 30 minutes. Heat 15 ml of the peanut oil and 15 ml of the sesame oil in a wok or large frying pan. Add the chicken and stir fry for 5–6