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This Moroccan Scented Chicken Recipe was delicious! I made them with the Cauliflower "Mashed Potatoes" and it was total yum

2 Chicken Breasts
2 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground allspice

Preheat oven to 450 degrees with rack in the middle. Mix oil and spices, coat chicken evenly, and bake wrapped in tin foil for about 25-30 min. Make sure you've cooked it through.

I think having a great dressing is key.
When I'm lazy I use the Raspberry Vineg. from Walden Farms.
And the other times I use this recipe that is super easy, I call it Greek Dressing (also great to marinate cukes, tomatoes, onions in):
E.V.O.O.
apple cider vinegar
water (small amount)
onion powder
garlic powder
sea salt
cracked black pepper
basil
oregano

or mustard vinaigrette: E.V.O.O, apple cider vinegar, Koop's Dijon mustard, 1 packet of stevia

The leek soup is way too oniony & salty for me, but when I made zuchini cakes, like potato pancakes, it was much milder.

shred at least a cup of zuchini
finely chop mushroom, green pepper and whatever else you like
1 egg white
1 packet of leek soup and about 1/4 the water
pepper (no salt!) and whatever spices you like

spray some non-stick aluminum foil, make pancakes as big as you like,
bake in a hot oven - 425F until golden. It took me about 30 minutes.
I tried frying them in a pan and they just stuck, but the foil works nicely.

They get a little crispy - doesn't last long but at least it's edible! )

I used to make a great salmon dish with fried leeks in butter, pine nuts and real maple syrup. Can't do it that way now, but the alternative is not 'drek.'

- poach salmon filet gently in water with thyme, pepper and whatever else you like.
- sautee green onions (or leeks), mushrooms, zuchini, etc., in your 2 tsp olive oil.

- top the salmon with the vegees and Walden Farms maple syrup.

I have been trying to expand my vegee base and don't really like turnips, but I just made a soup that was pretty good. I used a 2 to 1 proportion of asparagus to turnips but you could do whatever you like.

4 cups fresh asparagus, chopped
2 cups turnips, chopped
2 stalks celery, chopped
1 cup chicken broth (can probably omit)
water to cover
salt, pepper, dried parsley and cilantro

Cook until tender, blend with an immersion blender. The only way to measure out what 2 cups of vegees for lunch is by measuring the total when it's done and take a ratio from that.