Recipe: Mango Salsa Makes: About 1 Cup

1 Mango

1⁄2 jalepeno pepper, finely chopped o 1⁄4 red onion, finely chopped

1⁄4 cup cilantro, finely chopped

1⁄2 lime, juiced

Optional crunch: 1⁄4 cup jicama (1⁄4” dice)

Chop and dice all ingredients.

Combine mango, jalapeno, red onion and cilantro in a small bowl and mix together. Add jicama if you are using it. Add in lime juice and mix once more. Let sit while you make your fish.

Recipe: Pan Seared Salmon Makes: 2


2 salmon fillets, about 6-8 oz. each
1 tbsp. coconut oil
1⁄4 cup coconut aminos (more on this great ingredient at the end of the recipe) 

Step 1: Roll or spatula the oil to evenly coat a cooking area of the pan large enough for both salmon fillets.Preheat oven to 400 degrees. In a medium cast-iron skillet, heat the coconut oil until it crackles.

Step 2: Add the salmon, face down (skin up) and sear for 2-3 minutes depending on the thickness of your fillets. While the fish sears, mix together the coconut aminos and garlic powder.

Step 3: Add your coconut amino mixture to the pan and transfer the entire skillet into the oven. Bake for another 2 minutes. Then, pull out your rack and flip the salmon so it’s now skin down. (optional: baste your salmon with the coconut amino mixture in the bottom of the skillet).

Step 4: Let bake for another 2-3 minutes, or until flaky and still slightly pink. Remove from oven and top with mango salsa and fresh lime juice to serve.

Recipe: Butter-Fried Plantains Makes: About 3 1⁄2 Cups


2 large yellow plantains (they should be yellow with brown spots, not green)

1-2 tbsp. butter from grass-fed cows

Step 1: Peel and slice your plantains into 1⁄2 inch rounds.
Preheat your skillet to medium high heat and add butter. Stir as butter melts and begins to cook.

Step 2: Once your butter begins to slightly brown, add in plantains and fry for 1-2 minutes on each side. They cook quickly, so take care to watch them. Remove from heat and serve hot!

Optional: Add a drizzle of raw honey for a sweeter version.