Pancakes are always a big hit with guests and children. Additionally, they store well and can be made ahead for an easy weekday breakfast. But don’t underestimate the potential of pancakes for dinner! Alongside your favorite steamed veggies, or a light soup, these pancakes make a satisfying dinner. These pancakes are packed with omega 3 fatty acids. For a twist, try using another winter squash in place of the pumpkin. Simply cut the squash in half, seed, and spread coconut oil or butter on the cooked half, then bake, cut side down on a baking dish at 350° for 45 minutes. Spoon out the flesh and mash or blend and use in place of the pumpkin puree. 
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This is a lovely way to prepare salmon, the pan of water creates a moist environment, and the low baking temperature allows the salmon to cook slowly, virtually ensuring success. The lemon relish is a tasty complement to salmon’s natural sweetness. Salmon is prized for its high levels of Omega 3 fatty acids, but it has many other benefits as well. Salmon has bioactive peptides that provide support for joint cartilage, insulin effectiveness and control of inflammation in the digestive tract. Salmon is rich in vitamins D, B3, B6 and the minerals selenium and phosphorus, as well as protein. 
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This dazzling salad is a big hit with guests and at potlucks. It’s bright, colorful and utterly appealing. For added flair, consider slicing the beets or cutting them into fine matchsticks. Beets are mighty, yet humble root vegetables. They contain powerful antioxidants and anti-inflammatories. Like other cruciferous vegetables, kale has a high concentration of the antioxidants carotenoids and flavonoids, which have been shown to prevent cancer. Kale is also an excellent source of vitamin K, which is a critical nutrient in supporting the body’s inflammatory process. This is a wonderful salad for any point along your journey to better health. 

 This gingery salmon soup is bright and rich—a perfect follow-up to a day outdoors. Or, make it ahead of time and take some along in a thermos. Wild Alaskan salmon is an abundant source of Omega 3 fatty acids. Healing herbs are a perfect accompaniment to salmon’s Omega 3 fatty acids. This is a tasty way to prepare salmon, particularly for those who have not yet learned to appreciate salmon’s many charms.

This lovely, bright salad is a great introduction to the peppery and lovely watercress. Watercress is a humble, cruciferous, aquatic green leafy vegetable eaten since ancient times. Long considered food for the lower classes, it has only recently regained popularity due to hits high nutritional value. Watercress provides numerous health benefits, including cancer prevention, lowering blood pressure and healthy bone support. It is rich in vitamins and minerals such as vitamin C, iron, calcium and folate. Among other benefits, an increase in folate consumption has been shown to improve cognition and verbal fluency – good news for prevention of cognitive decline!

This gentle curry is a sweet combination of sweet and mild heat. In addition to balancing the squash’s natural sweetness, the curry paste provides antioxidants and cancer-fighting benefits. If you prefer a more robust curry taste, feel free substitute with a stronger curry paste. Winter squash, such as butternut, provides many vitamins and minerals such as B vitamins, potassium and magnesium, as well as Omega 3 and fiber. 

Prep
1 cup shallot, finely chopped
2 cloves garlic, thinly sliced
2 pound butternut squash
1 can chickpeas
½ cup cilantro
2 cups quinoa

 Peel and slice shallot and garlic. Peel and remove seeds from one large butternut squash, chop into bite-sized chunks. Rinse and drain one can chickpeas. Chop cilantro.
 
Cook quinoa according to package instructions.

Curry
1 tablespoon coconut oil
1 can coconut milk
3 tablespoons mild curry paste, or more to taste
1 teaspoon salt
 
In a large pot over medium heat, melt coconut oil. Add shallot and garlic and cook, stirring frequently, until shallot is soft, about 3 minutes. Add coconut milk, curry paste and salt, bring to a boil. Add squash, return to boil.
 
Reduce heat and simmer, uncovered, 15 minutes or until squash is tender. Stir in chickpeas and cilantro, continue to cook until warmed through.
Serve1 lime
Slice lime into wedges; serve curry with a squeeze of lime over a bed of quinoa.
 
Preparation: 30 minutes
Serves: 4