For the Walnut Crusted Salmon:

1. Rinse and pat dry salmon fillets.
2. Mix together walnuts, cinnamon, salt and pepper in a shallow bowl or small plate.
3. Dredge the salmon in nut mixture, making sure to thoroughly coats all sides.
4. Heat coconut oil in a frying pan under medium heat.
5. Once the oil is melted, place salmon in the pan and cook each side for about 3-4 min depending on your desired temp preference (I like my salmon medium rare).
6. Enjoy with some coconut asparagus (recipe below) and a baked yam for my favorite “Friday night, home cooked, pre-leg day meal”.

For the Honey Dijon Salmon:

1. Preheat oven to 375 F.
2. Line baking tray with tin foil and spray with coconut oil or olive oil.
3. In a small bowl, mix together honey, mustard, lemon juice, garlic, ginger, and cayenne pepper.
4. Place fillets in baking tray and spread mixture evenly on top.
5. Top with cracked black pepper and sea salt.
6. Bake for 20 minutes.
7. Top with lemon zest and enjoy.

For the Coconut Asparagus:

1. Rinse and cut asparagus.
2. Heat oil in frying pan over medium heat.
3. Once melted, add asparagus and top with sea salt and asparagus.
4. Using a spatula make sure all asparagus is thoroughly coated in oil.
5. Top with stevia.
6. Cook for about 5 minutes depending on thickness of the stalks.
7. Sprinkle unsweetened coconut flakes on top for added sweetness (0ptional).
8. This asparagus tastes “candied” to me and now I look forward to my twice-a-day asparagus meals.

For the Chocolate Cherry Bomb Ice Cream:

1. Add all ingredients in a blender
2. Blend together until it reaches an ice cream consistency
3. Tastes just like ice cream, you won’t even miss the other stuff.