• 1/2 cup coarsely chopped cilantro
• 3 tbsp chopped dry-roasted, salted peanuts
• 3 tbsp crispy fried shallots, optional
• 1 small hot red chili, minced
• 3 tbsp hoisin sauce
• 2 tbsp orange juice
• 6 skinless, boneless chicken breasts
• 1/2 tsp salt

Directions

1. STIR cilantro with peanuts, shallots and chili in a small bowl. Stir hoisin with orange juice in another small bowl.
2. PREHEAT barbecue to medium. Sprinkle chicken with salt. Oil grill, then barbecue chicken, lid closed, until springy when pressed, 6 to 8 min per side. Transfer to a platter and immediately brush with half of hoisin mixture. Top with peanut mixture. Serve with remaining hoisin mixture.

• 1/2 cup uncooked quinoa, about 2 cups cooked
• 1 tsp vegetable oil
• 1/2 227-g pkg cremini mushrooms, coarsely grated, about 1 cup
• 1 cup coarsely grated zucchini
• 3/4 cup coarsely grated carrot
• 1 small shallot, minced
• 1 garlic clove, minced
• 1 egg, beaten
• 3 tbsp cornstarch
• 1/4 tsp salt
• 1/8 tsp 

Directions

1. COOK quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
2. HEAT a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
3. HEAT the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.

• 1/4 cup sour cream
• 1 tsp lime zest
• 2 serrano chilies, seeded and minced
• 2 cups finely shredded red cabbage
• 1/2 cup finely sliced red onion
• 1/4 cup lime juice
• 400 g cod fillets
• 1/2 tsp salt
• fresh pepper
• 2 tbsp canola oil
• 8 soft flour tortillas
• 1 cup chopped pineapple
• 1/4 cup cilantro leaves

Directions

1.  STIR sour cream with lime zest and serrano chilies in a small bowl. Combine red cabbage with red onion and lime juice in a medium bowl. Set both aside.
2.  PAT cod fillets dry with paper towels. Sprinkle with salt. Season with fresh pepper. Heat a large non-stick frying pan over medium-high. Add canola oil, then fish. Cook until browned, 2 to 3 min per side. Remove from heat. Cut fillets in bite-sized pieces.
3.  ASSEMBLE tacos by filling tortillas with cabbage slaw, fish, sour cream mixture, pineapple and cilantro leaves.

• 3 eggs
• 2 1/2 cups milk, or water
• 1 cup quick oats
• 4 chai tea bags
• 1/4 to 1/3 cup honey
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/8 tsp salt
•  sliced bananas
•  toasted sliced almonds
•  toasted coconut chips

Directions

1. WHISK eggs with milk and oats in a medium saucepan and set over medium-low. Add tea bags. Cook, stirring often, until very creamy, about 15 min. Discard tea bags. Stir in honey, cinnamon, ginger and salt.
2. DIVIDE among 4 bowls. Top with bananas, almonds and coconut chips.

• 1 cup (250 mL) Adams® 100% Natural Creamy Peanut Butter
• ⅓ cup (75 mL) agave syrup
• 1 cup (250 mL) Robin Hood® Oats
• 1 cup (250 mL) toasted coconut
• ½ cup (125 mL) dried blueberries
• ¼ cup (50 mL) raisins
• ½ tsp (2 mL) cinnamon

Directions

1. Combine all ingredients. Press into foil-lined 8” square pan.
2. Refrigerate overnight. Cut into bars.NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.

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• 1 cup (250 mL) pitted dates
• ½ cup (125 mL) Adams® 100% Natural Creamy Peanut Butter
• ½ cup (125 mL) finely chopped peanuts
• 2 tbsp (30 mL) toasted sesame seeds

Directions

1. Purée dates in food processor. Add peanut butter and mix until well combined.
2. Remove from food processor and knead in peanuts.
3. Shape into balls and roll in toasted seeds or other favourite coating (crushed peanuts, hemp seeds, coconut).
4. Refrigerate overnight.

   NOTES: Recipe freezes well and add up to 2 tbsp of your favourite vanilla or chocolate protein powder.

For more info you can find Pay online at PayChen.com or Twitter @PayChen