Ingredients
• 3 Tablespoons extra virgin olive oil
• 2 to 3 medium cloves garlic, smashed and minced
• 2½ pounds cleaned and trimmed uncooked calamari rings and tentacles (defrosted)
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Pinch crushed red pepper flakes
• Juice of 1 large lemon
• ¼ cup finely chopped mint leaves
• ¼ cup finely chopped cilantro leaves
• ½ cup finely chopped flat-leaf parsley leaves
• Peel of 1 preserved lemon, thinly sliced

Instructions

PREP:
1. Begin by defrosting the calamari (if purchased frozen). Place in a strainer and run under cold water for 15 to 20 minutes, tossing a couple of times, until soft and pliable. Drain water, pat dry with paper towels and set aside.
2. Use a paring knife to remove just the rind from the preserved lemon. Discard the inside and thinly slice the rind.
3. Smash garlic and mince. Finely chop cleaned mint, cilantro and parsley.

COOK:
1. Heat a very large skillet or frying pan over medium high heat. Once hot, add 1½ Tablespoons of olive oil. Heat oil and add garlic.
2. Saute, stirring constantly, for 20 to 30 seconds until fragrant and add in defrosted and well-drained calamari (If your pan isn’t large enough to accommodate all the calamari in one layer, divide the 1½ T olive oil and cook the calamari in batches. You do not want them to steam, you want them to sear and for that, they must cook in a single layer with some room around them).Sprinkle with a pinch of salt and pepper and continue cooking for 2 to 4 minutes or until opaque and just firm.
3. Drain off any liquid that is released during cooking and remove cooked calamari to a mixing bowl.
4. Add remaining 1½ Tablespoons olive oil, salt, pepper, red pepper flakes, lemon juice, preserved lemon rind and herbs to mixing bowl and toss well while calamari still warm.
5. Adjust seasoning if necessary, cover and chill until ready to serve. This is nice served over some spring greens or other delicate lettuce with some ripe cucumbers or grape tomatoes. Enjoy!

This recipe is gluten free, dairy free and delicious!!

INGREDIENTS
• 2 lbs salmon, cut into 4 pieces
• 1 tbs extra virgin olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• ½ tsp ancho chili powder
• 1 tsp black pepper

For the Avocado salsa:
• 1 avocado, sliced
• ½ small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped
• Salt to taste

INSTRUCTIONS
• Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix
• Refrigerate for at least 30 minutes.
• Pre-heat the grill.
• Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
• Grill the salmon to desired taste and top with avocado salsa and enjoy!

Gluten free and Paleo, High in Protein and perfect to go along with your Christmas dinner!

Ingredients:
• 12 strips of bacon
• 12 medium/large brussels sprouts
• pepper, to taste

Instructions:
Preheat Oven to 375ºF and line a baking sheet with tin foil.
Then, prep brussels sprouts by washing and patting dry with a paper towel.
Place a brussels sprouts at the top of a piece of bacon. Then roll it up and place on baking sheet. Season with pepper, to taste.
Bake at 375ºF for 30-35 minutes depending on how crispy you like your bacon.