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Thai Fresh Pasta Salad

This is one of my favorite salads, a twist on the Thai green papaya salad. It is so fresh and light, but the fish sauce gives it enough body that it is very satisfying to eat. Thai food specializes in combining all 6 tastes in one dish and this one delivers on that promise: sweet, salty, sour, astringent, bitter and pungent notes all co-mingle in one big bowl of summertime deliciousness!

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Thai Fresh Shrimp Rolls for Spring

Nime Chow, or raw Thai spring rolls, might be my all-time favorite appetizer. When they are ultra-fresh and made well, I’ll even have them for an entrée. In my never-ending effort to make good food even cleaner, I played around with the basic recipe to improve the overall nutritional impact while still preserving those amazing flavors. In the restaurant you should always choose the raw rolls over deep fried.

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Thick & Kicky Buffalo Chili

Buffalo or bison meat is naturally very lean and works well in this flavorful recipe, but you could also substitute grass fed ground beef or turkey. There are a few ways you can modify the heat to your liking, as well. Use less or more chilies or red pepper flakes for a quick adjustment. To reduce the heat, remove the seeds and veins from the hot chilies – that’s where most of the burning capsaicin is contained. Using a beer as your liquid also has a slightly cooling effect. If you want to keep the heat amped up or are off gluten (though you can always use a gluten-free beer), choose the broth option.

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Tropical Macadamia-Crusted Mahi Mahi

The luscious tropical flavors of macadamia nuts and coconut oil pair beautifully with juicy peaches and succulent mahi mahi to make this a very special entree. Roasting the fish and blending the sauce get the delicious dish on your table in less time - enjoy!

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Turmeric-Spiced Shrimp over Summer Squash

Turmeric is a powerhouse spice with anti-inflammatory and anti-oxidant properties. Here's it put to tasty use over quick-cooked shrimp and grated summer squash - yum!

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Twice Baked Spaghetti Squash

Mmmm, winter squash! When the weather starts to cool that means it's time for the autumn squashes. Spaghetti squash is the lowest in starches and calories of them all. Its long strands are mostly water and a little fiber, so it's nice one to use as a base for heavier eggs and cheeses. This dish is a family fave and will be equally appreciated at both brunch and dinnertime :)

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Veg-Heavy Turkey Chili

Chili makes an excellent base for veg- loading. This version packs in 6 different kinds plus 2 different beans for added fiber and protein. For all that flavor and nutrition, it's actually a relatively low-calorie dish. And don't skimp on the lime juice - it really pops the dish!

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Vegan Holiday Nog

For those of you who don’t do well with dairy and/or are concerned about raw egg contamination, here's a nut-based vegan version that tastes a little different than what you may be used to but is just as pleasurable. It will add a healthy and festive note to your seasonal celebrations.

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Wasabi Tuna-cumbers

This is an unusual twist on classic tuna salad. Wasabi is always a great accompaniment for tuna and the yogurt (or mayo) nicely mellows its pungent notes. Use more wasabi for more kick, but, as always, start with less and increase slowly. You can always add more but you can't get it out once it's in there :)

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Whole Grilled Fish

If you’re used to preparing fish that’s already been filleted, I highly recommend grilling a whole fish at least once. It will give you an immediate sense of your food’s animal origins, and the flavors and eating experience are somehow elevated. I can’t explain it, but you’ll know what I mean when you try it.

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