Not so much a recipe but a cool idea! Try adding some skim milk, 60% or higher cacao chocolate chunks (you can crumble a chocolate bar!), shaved coconut (dessicated), honey, and/or cinnamon to your oatmeal!

I honestly will microwave the Quaker Old Fashioned oats 1.5 mins in the microwave with water, then add milk, and I enjoy it! I've also let the oats sit in the fridge with milk overnight and it doesn't even need the microwave. If you have time to make with a stove / hot water that is usually best though.

Prep time: 10 mins.
Cook time: 10 mins.

Ingredients:

• 1 lb salmon (farmed or wild)
• 1 box arugula lettuce
• 1 small/medium tomato
• Sun dried tomatoes (optional)
• extra virgin olive oil
• whole lemon
• 1 Tbs dijon mustard
• 1 tsp white sugar
• 1/2 tsp salt
• pepper

Materials:

• Medium pan / stove
• Chef knife

Directions:

1. Heat pan on high for 2-3 mins. Add olive oil 2-3 Tbs.
2. Salt salmon lightly on both sides and slide onto pan. Sear on high one side for 4 mins, flip to other side and sear also. While cooking salmon, prep rest of meal..
3. Add arugula to plate with chopped tomatoes (sun-dried also if used, you may need to slice these smaller). Remove 1-2 small wedges from lemon to add to serving plate.
4. To make lemon vinaigrette.. mix in small bowl: 2-3 Tbs lemon juice, 3-4 Tbs olive oil, grated lemon zest, 1/2 tsp salt, 1/2 tsp pepper, 1 Tbs Dijon mustard, and 1/2 - 1 tsp sugar (adjust to taste as needed).
5. Place salmon on bed of lettuce and tomatoes.

This is a quick dinner and not necessarily a fancy one but a good day to day recipe! Tastes great. You'll need to marinade and use butter for a gourmet steak, will post a recipe of that also!

Prep time: 5 mins.
Cook time: 15 mins.

Ingredients:

• 1 lb flank steak
• 2 cloves garlic
• 1-2 small red peppers and/or 1 jalapeno
• 1 square inch ginger
• 3-4 stalks Green onions
• Teriyaki sauce
• Hibachi Sauce
• Soy sauce
• Vegetable oil
• 1/4 cup cornstarch
• pepper

Materials:

• Large pan / stove
• Chef knife

Directions:

1. If you have time ahead, slice and marinade steak slices in fridge covered with garlic, ginger, and soy sauce 2+ hours. Dice garlic, ginger, and peppers and set aside.
2. Heat pan on high for 2-3 mins. Add oil 1-2 Tbs. Add 1 Tbs each of garlic, ginger, peppers, and soy sauce to oil. Also cut the white part of the scallions into slivers and add to pot. Cook these for 2 mins.
3. Add 1 Tbs brown sugar, teriyaki sauce, and hibachi sauce. Roll steak into corn starch before adding to pan.
4. Add steak on top. Let steak sit in sauce, and let sauce get thick and "bubble" up / lightly burn edges of steak to make crispy.
5. Cook steak 8-10 mins on high. Turn heat off after cooked and sauce is thick.
6. Turn off heat and make large slices of green onion. Add to pot and stir into steak then serve immediately (don't let it sit in pot, the green onions will get mushy instead of crisp! Crack pepper on top.

This is a quick dinner and not necessarily a fancy one but a good day to day recipe! Tastes great. You'll need to marinade and use butter for a gourmet steak, will post a recipe of that also!

Prep time: 5 mins.
Cook time: 10 mins.

Ingredients:

• 1 lb steak (skirt or chuck eye)
• 1 box mushrooms (white or portabella)
• Teriyaki sauce
• 3 Tbs olive oil (or avocado/coconut oil)
• 1/2 tsp salt
• pepper

Materials:

• Medium pot / stove
• Chef knife

Directions:

1. Heat pot on high for 2-3 mins. Add oil 2-3 Tbs.
2. Add Steak to pot and fry each side 2 mins for rare then remove if skirt steak or a thin cut. If a thicker cut or if you want a medium doneness then let sit in pot for 6 mins. If you want a fully cooked well done, fry 5 mins on each side.
3. Remove steak to cut and while cutting, heat pot with leftover oil and add 4 Tbs teriyaki sauce and full mushroom tub (stir occasionally). When you cut steak, look for ridges direction. Cut `45 degree andgle and thin slices to ridges which will break up the cut and proteins to make a tender steak. Add salt/pepper as desired.

Prep time: 2 hours+


Ingredients:

• 2-5 lbs tilapia filet
• 5-8 whole fresh limes (not the lime juice bottle!!!)
• 2 medium sweet potatoes
• 1 large red onion
• Choclo Corn (Giant Inca Corn usually frozen, find in Spanish supermarkets -- if you can't find it, regular corn will be ok!)
• Cilantro
• 1 Habanero (if you're insane and love spicy) or jalapeno/serrano (very optional)

Materials:

• Large dish
• Chef knife

*Note: Before you undertake this, I recommend you get very *fresh* ingredients from somewhere you trust. Cook it immediately, don't let it sit in your fridge for a few days. Like sushi, rare steak, or any other meat.. if you eat undercooked food you take the risk of getting sick. I am not responsible for if you get sick, just sharing a recipe. Lime juice has a high acidity ~2-2.3 pH and will "cook" your fish.. by that I mean it will denature (unravel) the proteins just as heat will do and soften the texture of the meat. Lime juice will also kill certain bacteria well, but is not known or researched to completely kill them or to be as good as cooking your meat. If you want to be safe for sure, go ahead and cook the meat first or get sushi grade tilapia. HERE is an journal article from PubMed about lime juice and its effect on killing bacteria in this dish.

Directions:

1. Chop fresh tilapia into 2 in x 1 in chunks and place into a large dish. Chop onions into thin slices and add onto tilapia in bowl. Squeeze 5-8 limes into fish and stir. If you love spicy, add a habenero or chopped jalapeno/serrano pepper to mix (note: I do not do this and wouldn't survive doing this). Place into fridge covered for at least 2 hours and stir every 30 mins - 1 hour. The fish should be a soft texture and white now instead of the pinkish raw color.
2. Let corn defrost and boil for 5 mins. Place in bowl to cool.
   Wash potato and boil for 20-30 mins until soft. Once cooked, let cool on countertop and peel skin off (easier to do once cooked). Chop into large chunks, for ex. one potato into 6-8 segments.
3. Once tilapia is finished in the fridge, remove and place with juice onto a serving plate. Rip cilantro into smaller pieces and garnish top of tilapia. Add a scoop of corn, side of sweet potato.
4. The dish is meant to be served with the lime juice. Many people drink this (good luck!) and its "fondly" called "Tiger's Milk." Enjoy! The sweet potato will help cut the strong flavor of the lime/onion mix.

Prep time: 5 mins.
Cook time: 25 mins.

Ingredients:

• 1 can coconut milk (Thai kitchen or 365 are good brands. Get the good stuff! ..I usually buy the one that costs the most, not saying its the best way to tell for most things, but works out alright here..)
• 1 little can Thai Kitchen green curry paste
• Chili oil
• 3 Tbs olive oil
• 1 can bamboo shoots
• 1 can baby corn
• 1 red bell pepper
• Basil (optional, but much better with it!)
• 3-4 Tbs extra virgin olive oil (can use avocado oil which is better for high temp cooking)
• Seafood - shrimp, scallops, lobster
• 1 cup rice
• 1/2 tsp salt
• pepper

Materials:

• Medium pot / stove
• Chef knife

Directions:

1. Heat pot on medium/high for 2-3 mins. Add oil 2-3 Tbs. Start cooking rice (boil in pot with water or rice cooker).
2. Add 3/4 Thai Kitchen green curry paste to bottom with 1/2 Thai Kitchen chili paste. Mix into oil and continuously turn/spread to cook with wooden spoon for 5 mins.
3. Once paste is mixed and cooked (gets more of the flavor out of it! You will smell the aroma.) add full can of coconut milk. Stir pot to make curry sauce from the paste and coconut milk mixture.
4. Drain bamboo shoots and add to pot.
5. Cut thin slices of red bell pepper and put aside. Also take basil leaves off plant/shoots and put aside.
6. If you have lobster, clean, butterfly and steam 5 mins until ready and place aside. If you have frozen seafood, warm on separate pan and drain water then go to next step.
7. If you have fresh seafood then fry with butter or olive oil and salt until done.
8. Turn pot to off/low. Add red bell peppers and cooked seafood. Let sit for 5-10 mins to take in flavor.
9. After sitting, stir in basil leaves.
10. Serve with fresh rice and add lobster if you have it to dish (spoon curry onto lobster).

Prep time: 5 mins.
Cook time: 15 mins.

Ingredients:

• 1-2 lbs salmon
• Honey (leave out if need FODMAP free)
• 2 lg. cloves Garlic (leave out if need FODMAP free)
• 3-4 Tbs extra virgin olive oil (can use avocado oil which is better for high temp cooking)
• Mixed greens
• Cucumber
• Tomato
• Mango (or other tropical fruit!)
• 1/2 tsp salt
• pepper

Materials:

• Large pan / stove
• Chef knife

Directions:

1. Heat pan on high for 3 - 4 mins. Add oil 2-3 Tbs.
2. Dice garlic.
3. Place 2 tsp honey on pan with 1/2 of garlic, then layer salmon filet (whole) on top.
4. Let cook until honey carmelizes bottom of salmon, DON'T USE A LID, and try not to shift pan much so the honey sticks to the salmon.
5. Flip salmon. Layer 2 tsp honey under salmon and rest of garlic. Add more oil if needed (if its dry). Sear on pan until also crispy. Once both sides are crispy, flip salmon and place heat on medium/low.
6. Add mixed greens to bowl. Chop tomato and cucumber and place into bowl. Add mango slices or other fruit.
7. Add salmon on top and add salt/pepper to taste.

Dressing: Choose your own! I eat mine with olive oil and rice vinegar!