1) Cook the quinoa to the directions on the package, let it cool.

2) Whisk the egg whites with 1⁄2 tbsp. lemon juice to make an egg dip.

3) In a second bowl add the almond flour, nutritional yeast, and Himalayan sea salt. Dip the fish in the egg and then in the dry mixture until coated. Cook the fish either in the oven on 375 for 10-15 min, or on a fry pan on the stovetop for about the same time, until desired consistency.

4) Heat the coconut oil, and pan fry the pecans for a couple minutes with some sea salt until they start to brown.

5) For the salad: chop butter lettuce or any other green, cucumber, and pear. Place cooked chicken over the salad and top with diced pecans, splitting it 4 ways equally.

6) For the dressing: lemon vinaigrette in Vitamix or food processor blend olive oil, lemon juice from one lemon, vinegar, and salt/pepper to taste.

7) Serve the dressing on the side so you are not adding it until you are ready to eat!