1 chicken, whole or cut in quarters, with skin
½ tsp. Simply Organic garlic salt
⅛ tsp. coarsely ground black pepper
1-2 tsp. Simply organic Herbs de Provence, or your own blend of parsley, thyme, rosemary, basil and oregano
Season chicken with garlic salt, pepper, and herbs. Marinate 4 hours or overnight.
Preheat oven to 375°F. Squeeze lemon and grapefruit over the chicken. Bake uncovered for 1½ hours, or slightly longer if you like it extra crispy like I do!
1 head cauliflower florets ( frozen may be used but is not as good)
½ tbsp. olive oil or light misting from an Evo spray bottle
Salt to taste
Add cauliflower to the bowl of a food processor fitted with the S blade, two small handfuls at a time. (The smaller the chunks are when you put them in the processor, the better. They are less likely to dissolve into a paste.) Pulse for a few seconds, until contents resemble couscous. Like a cookie sheet with parchment paper and spread couscous in an even layer. Spray with olive oil and sprinkle with salt to taste. Bake at 375°F for 30-40 minutes. When making couscous in advance, rewarm uncovered. It may more resemble brown rice, but it will only be sweeter.
1 tbsp. olive, coconut or red palm oil, divided
1 lb. green beans
Garlic salt and pepper
8-10 fancy baby carrots with stems
1 fennel, sliced
Place a large frying pan or wok with a lid over stove at medium heat. Add ½ tbsp. oil and green beans and cover. Cook until bright green and slightly soft (about 6-8 minutes), opening lid to stir every 3 minutes. Uncover and continue to stir fry until desired crispness or softness is achieved; I like my beans with a nice crunch but not too hard. Remove from pan and season with garlic salt and pepper.
Add another ½ tbsp. oil and carrots to the pan. Cover and cook for 3-4 minutes. Remove lid and add fennel. Season with more garlic salt and pepper. Sauté uncovered until almost done, then add green beans and mix everything together. Add coconut aminos to taste or serve as is.