Breakfast in Bed: Nutty for You Rice Porridge

Ingredients:
½ cup long-grain brown rice
1 cup almond milk
¼ teaspoon ground nutmeg
¼ cup chopped walnuts
2 tablespoons ground flaxseed
½ Fuji apple, chopped (Fuji apples are best for their texture and sweet taste, but you may use any type)
1 tsp. ground cinnamon
Directions:
Place rice, milk and nutmeg in a medium saucepan. Bring to a boil, stirring frequently. Cover pan and reduce heat to low. Simmer for approximately 45 minutes. Top with chopped nuts, ground flaxseed, and apple. Sprinkle with cinnamon and serve hot.
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Light & Easy Late Lunch: Grilled Salmon Salad with Be-My-Honey Lime Dressing

Ingredients:
4 wild salmon fillets (4 to 6 ounces each)
2 tbsp. extra virgin olive oil
1 cup radicchio
2 cups endive or romaine lettuce
1 cup fresh pineapple slices
1 cup fresh mango slices
½ cup red onion, sliced
2 leek bulbs, sliced (peel off and discard outer leaves; wash leeks thoroughly)
Sea salt and freshly ground pepper
Cooking spray
Dressing Ingredients:
Juice of 1 lime
1 tsp. honey
1 tbsp. chopped fresh mint
1 clove garlic, minced
½ cup extra virgin olive oil
Sea salt and freshly ground pepper
Directions:
Preheat grill to high heat. Make a tray out of heavy-duty foil large enough for the salmon fillet. Spray entire inside of foil tray liberally with cooking spray. Drizzle fillet with olive oil; season with salt and pepper. Place salmon on hot grill and cook (covered) for 10 minutes per 1 inch thickness (turning is not necessary). Salmon is done when it turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Remove salmon from grill and cover to keep warm. Clean grill.
Place vegetables and fruit on grill (or you may use a sauté pan). Heat on both sides for about 2 minutes, just so they are slightly limp. Place all ingredients on a platter or in individual bowls, drizzle with dressing (directions follow) and top with grilled salmon.
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Be-My-Honey Lime Dressing
Combine lime juice, honey, mint, garlic, salt and pepper in a small bowl. Add olive oil in a slow stream, whisking until blended. Store in a glass container in the refrigerator with a tight-fitting lid for up to 1 week.
Indulgent Dessert: It Takes Two to Mango Sorbet

Ingredients:
¼ cup natural sweetener (SweetLIFE™)
¾ cup water
2 ripe mangoes (about ½ pound each)
Juice of 1 lime
Directions:
Combine sweetener and water in a small saucepan and place on stove over low heat. Stir until sweetener dissolves completely and syrup is clear. Remove from heat and cool to room temperature. Peel mangoes and cut away from pit. Combine mangoes, lime juice and syrup in a blender or food processor; blend until completely smooth (about 30 seconds). Cover and refrigerate until cold or overnight. Remove from refrigerator; stir chilled mixture and freeze in an ice cream freezer. (Follow manufacturer’s instructions.) Serve and enjoy.