Easy Holiday recipe for a small gathering.  Herb-Roasted Turkey Breast. Courtesy Ina Garten​ published on the Food Network.

Ingredients:
​1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
​1 tablespoon chopped fresh sage leaves 
​1 teaspoon chopped fresh thyme leaves  
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice 1 cup dry white wine

Directions:

​1 Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
2 In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the
meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
3 Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey
is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

​Enjoy!

​First, I start with as many organic products as I can.
​
I love Basmati Rice.  “Wholegrain Basmati rice has the lowest GI (glycaemic index) of all rice types, which means once digested it releases its energy slowly keeping blood sugar levels more stable, which is a crucial part of diabetes management.”
You can replace Chard with Kale.  I alternate for a change of flavor.  Swiss Chard is a wonderful leafy green veggie. Chard has fewer calories, more fiber, more protein, and more iron but Kale has more vitamin A, C, and 1% more calcium.

Rice:  1 cup rice and 2 cups water.  I like firmer rice so I use a tablespoon less water or add a little more than a cup of rice.  Prepare the water:  I measure the filtered water and pour it into the pot.  Temperature medium-high.  Add 1 tablespoon of olive oil or coconut oil. Add 1 tablespoon Thyme, Rosemary, or Basil, your preference and a dash of pink sea salt.  Rinse the rice not more than a minute and then add to boiling water.  Immediately turn the temperature down to medium-low.  Set the timer for 8 minutes.  You may have to lift the lid a few times if the pot boils over.  You can also lower the temperature if needed.  Once complete turn off burner but let the rice remain on the burner to complete cooking process.  Add butter on top but do not fluff until all the water is absorbed.

Turkey:  Chop peppers and onion and set aside.  Put 1 tbsp coconut oil in a frying pan.  Heat pan to medium heat.  Once melted add the peppers and onion.  Add 1 tsp sea salt, 1 ½ tbsp of Thyme and the entire amount of Rosemary cook 1-2 minutes before adding the ground turkey.  As the turkey cooks blend and break the meat into medium size chunks.  Taste and add additional seasoning if needed.  Cook covered for 14-15 minutes, stirring often.  Once done, turn off heat and leave covered on burner.

Swiss Chard:  The leaf cooks down fairly quickly so you do not need a very pan.  While turkey is cooking remove stems and wash chard.  Let the soak in water for 5 minutes.  Add the sesame oil to the frying pan/wok and heat on medium-high heat.  You can add a hand full of red onions to the heated oil.  Saute for 2-3 minutes before adding the garlic.  Saute 2 minutes.  Take Chard from the soaking water and drop in the pan.  The water on the chard will create a steaming effect in the pan while cooking. Now add the remaining sea salt.  Use tongs to turn often to ensure the flavor gets on the chard.  Cook about 3-4 minutes, or until your desired softness.  Turn off heat and cover to allow the chard to finish cooking 1-2 minutes.  Immediately serve.

There you have it.  Great tasty, healthy and quick meal in less than 30 minutes.

​(Prep Time:  15 minutes)
         INGREDIENTS:    
3-4 Romaine Hearts
1 can of Wild Planet Tuna
1 can of Wild Planet Salmon
1 ½ tablespoons of                         mayonnaise
1 tsp of Dill seasoning
1 tsp Celery seeds
1 tsp Onion Powder
1 tsp Garlic Powder
½ Lemon Squeezed (juice)       
1 tbsp of relish (Optional)                                        
Pinch of Himalayan Sea Salt                              
Pinch of black or cayenne pepper

Garnish:
½ avocado
½ stick of medium size carrot (thin slice and half to garnish wrap and plate)
Sprinkle organic white cheese (I use Italian blend)
 
Instructions:
Wash the lids of the salmon and tuna before opening and draining.  With this brand, there isn’t much liquid since it’s cooked in the can during processing.  Empty salmon and tuna into a mixing bowl.  Squeeze ½ lemon over the meat.  Using a fork break up into the consistency you like your tuna.  I break up into very small pieces so chunks are visible.  I like to add my dry ingredients first.  So, add the dill and/or celery seeds, onion powder, garlic powder, pepper, and sea salt.  Using my same fork I blend the seasoning into the meat.  It may seem odd but I smell the mixture.  Smell is so closely related to taste.  It lets me know if I need to add more seasoning.  The meat is cooked so you can taste if you’d like.  I like to taste after I add the mayonnaise, since this often absorbs some of the seasoning.  Now, I add the mayonnaise ½ tablespoon at a time to see if I need more based on the consistency. Blend again, then add the relish if used.  Once blended, I taste to see if I need to add anything else.  Our palates change daily so I adjust the season according to what else I am eating with the mixture.  If everything is perfect, set it aside.

The Garnish:
Cut the avocado in half.  If you need help on that take a look at this video it’s very helpful:  https://youtu.be/aGMKAhCRQ8Y.  Take one side and using a spoon scoop deeply to remove the fruit with a perfect shape.  Once out, put the fruit seed side down and slice into thin pieces (about 1/4” thick).  Set aside. Wash and slice carrots into ¼ size slices.  Save three of the initial slices and set aside.  Take the rest of the carrots and slice into four thinner slices.  Now take the three slices and cut them in half.  You can use shredded carrots.  I use fresh organic carrots.  I have not yet found organic shredded carrots and baby carrots are not an option for me.  They are a GMO product.
To Serve:
Wash romaine lettuce pieces and place on each plate.  Scoop the Salmon/Tuna into the lettuce boats spreading out to fill the piece.  Then, alternate thin sliced carrots and avocado pieces along the top of the wrap.  Then sprinkle cheese on top as you like.  Place halved carrots around the outside of the plate.  Put pieces of avocado on inside of the plate with the wrap and lightly drop cheese to accent.

Additional notes:  sometimes I use only Salmon.  I have gotten away from tuna only because I want the Omega Oils from the Salmon.  Sometimes, I also add a boiled large organic brown egg.  If so, I separate the white from the yolk.  I chop the white finely and add with dry ingredients.  I mix the yolk with the mayonnaise before adding to the tuna/salmon mixture.  It blends better.  Leftovers should keep for 4 days (3 days if egg is used) when stored in an airtight container placed in the refrigerator.