In a food processor or blender, combine oil, soy sauce, cilantro, mango, lime juice, and salt. Add more oil and lime juice if consistency is too thick, but taste while adding to make sure it doesn't become too oil. If needed, add salt.

Add marinade to chicken and make sure all pieces are evenly coated. Marinate for at least 4 hours, but its better the longer it marinates. I didn't put all of the marinade on the chicken, and saved some to serve over rice!

Grease a non-stick skillet and heat over medium-high heat. Add chicken and cook, on each side for approximately 5-6 minutes. Be sure you cut into a piece of chicken or use a thermometer to check temperature, depending on the size of the thigh it may take longer.

Also note, the sugar in the mango will begin to caramelize, its not burning, it will get crispy and delicious!

Served with brown rice and sauteed kale with onions.

In a non-stick pan, cook onions and bacon over medium heat until onions become soft and bacon begins to get crispy.

While the onions and bacon are cooking, place peeled sweet potato in microwave and cook for 2-3 minutes until it becomes softer. This will speed up cooking in the pan.  Once the potato is done in the microwave, cube it and add to the soft onions and bacon. Continue to cook over low-medium heat for 5 more minutes, stirring regularly.

Add the kale to the mixture and salt and pepper and cook until the kale starts wilting. 

Serve hash topped with a sunny-side up egg. Makes 2 servings.

¾ Cup Polenta
 2 cups Water
2 cups almond milk
¾ shredded jack cheese
salt   
In a dutch oven over medium heat, heat olive oil and then sauté onions and garlic until translucent. Add greens and chicken broth, cover and cook for about 5 minutes, until greens are wilted. Uncover and add beans, tomatoes, red pepper flakes, salt, and sliced sausages. Reduce heat slightly and let simmer until a majority of liquid cooks out. Stir occasionally while cooking the polenta.
    While sausage mixture is simmering, in a sauce pan bring water and almond milk to a boil. Once boiling, add polenta slowly, stirring the whole time. Continue stirring polenta mixture until it becomes a thick oatmeal like consistency, approximately 10-12 minutes. Stir in cheese and salt to taste.
    In a bowl, spoon about a cup of polenta, and then pile on the sausage mixture on top and enjoy!