Red Lentil Soup, Balsamic Vinegar Chicken, Pan Fried Trout with Almonds

Produce

1 Pack of Parsley

5 lemons

4-5 garlic cloves

1 cup of basil

1 pack of mushrooms

1 pack cherry or grape tomatoes

1 red onion

1 yellow or white onion

1 pack cilantro

1 large bunch of spinach

Green Vegetable of your Choice to go with Fish  and Chicken Dish or serve Orzo or Rice on the side with them.

Meat

2 or 4 skin on trout fillets

4 skinless boneless chicken breasts

Pantry/or Fridge

3 ozs raw whole almonds (I also used roasted, salted because I had them)

balsamic vinegar

olive oil

2 cups split red lentils

tumeric

yellow mustard seeds

brown rice

Greek Yogurt

Red Lentil Soup With Lemon

http://www.101cookbooks.com/archives/red-lentil-soup-with-lemon-recipe.html

Balsamic Vinegar Chicken

http://shellyheim.com/clean-eating-fitness-recipes/recipes/balsamic-vinegar-chicken/

Pan Fried Trout with Almonds and Parsley (you could use any white fish for this)

1 T. plus 2 teaspoons of oil (canola or olive oil, coconut oil also would work)

4 skin on trout fillets 

3 ounces raw whole almonds coarsely chopped

1 cup loosely packed parsley leaves, coarsely chopped

finely grated zest plus freshly squeezed juice of 2 lemons

Heat 1 tbsp oil over medium high in skillet; season fillets with salt and pepper; cook skin side up first 4/5 minutes then flip fish; cook until slightly flaky in center; transfer to platter; re-do with 2 more fillets of fish; then put in remaining oil and almonds in skillet until almonds are golden; remove from heat, add parsley and lemon zest; stir to combine; stir in lemon juice; as it starts to bubble, pour over fish and serve.  Serve with any green vegetable on the side!

Source:  PowerFoods Cookbook