[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

This salad is so delicious, you'll make it a regular a lunch, or even as a starter at dinner. Serves 4-6   INGREDIENTS 1 cup dry brown lentils 1 bunch kale (roughly 6-8 cups shredded) . or spring mix if you prefer 2 tbsp olive oil ¼ -½ radicchio, grated 1 thinly sliced pear 2 tbsp shaved pecorino or parmesan cheese ½ cup walnuts 2 tbsp honey pinch cayenne ⅛ tsp kosher salt 1 tsp water Dressing 2 tbsp extra virgin olive oil 2 tbsp nut oil (hazelnut or walnut) 3 tbsp sherry vinegar 2 tsp honey ½ tsp kosher salt pepper to taste DIRECTIONS For the Walnuts: Preheat oven to 350˚F. On a parchment lined cookie sheet drizzle the walnuts with the honey, cayenne, salt and water. Toss to combine and bake for 12 minutes. To Cook the Lentils: Bring a 3 cups of water to a