In this episode of Nobody Listens to J, we have special guest Sylvia, who offers us recipes for meals to help GET YO LIFE RIGHT!

Also, don't forget to floss!

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Here are the recipes that were discussed in this episode:

Butternut Squash Linguine – CAN BE - Vegan, Vegetarian, GF

1 butternut squash, peeled and diced, or buy it prepped

½ white onion, diced

4-5 garlic cloves, minced

1-2 cans (15oz) Veggie stock, chicken stock or coconut milk, depending on how thick you want the sauce

Salt and Black Pepper to taste

Linguine or any GF pasta

Fried sage for garnish for some color (optional)

In a dutch oven, add oil and fry sage. Remove from oil.

Using the same oil, add butternut squash, onion and garlic. Sauté on low/medium heat until onion is translucent. Add your choice of stock or coconut milk. Simmer until butternut squash is very soft. Blend with hand blender or place inside blender. Cook on low and season to taste.

Enjoy with linguine and garnish with fried sage

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Pecan or Walnut Crusted Salmon - GF

1 C walnuts or pecan

½ lemon rind

1 T brown sugar

½ bunch parsley

EVOO or coconut oil

Salt and Pepper to taste

Salmon filets portioned in 4-6oz filets

Dijon mustard

Lemon, juice

Season salmon with lemon juice, salt and black pepper. Rub top of salmon with Dijon mustard.

In food processor, place nuts, lemon rind, brown sugar, parsley and oil.

Pack nut mixture on top of salmon. Bake at 350 for about 12-14 minutes, depends on thickness. Can broil for 2-3- minutes to create crust.

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Baked Chicken Wings

20-30 wings, marinate in olive oil, salt and black pepper overnight

1 C all-purpose flour

1 T paprika

1 T garlic powder

½ T onion powder

Salt and black pepper

Preheat oven to 425 degrees (conventional), 400 if convection oven.

Pat wings dry with paper towel.

Mix flour, paprika, garlic powder, onion powder and salt and pepper. Coat wings in flour mixture and shake off excess.

Place wings on baking sheet lined with parchment paper.

Bake wings for 45 minutes. Flipping every 15 mins or once, halfway through for even cooking.

Wings will be crispy and can be eaten naked or coated with your choice of sauce.

If you coat with sauce, place wings back in oven and bake for another 3-5 minutes until sauce is slightly caramelized.

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Southwestern Corn Salad – GF, Vegan

1 can (15oz) corn, drained

1 can (15oz) black beans , drained and rinsed

½ - 1 bunch cilantro finely chopped

½ red bell pepper, diced

1 pasilla, grilled and diced

½ - 1 lime, juiced

½ tsp chipotle chile powder

½ tsp cumin or coriander, you can also omit these

Salt and black pepper to taste

Place all ingredients into bowl and mix until combined.

Coconut Chocolate Mousse – GF, CAN BE Vegan

1 can (15oz) coconut milk, placed in fridge overnight

1 T cocoa powder

½ tsp agave, honey or manuka to sweeten

When you take the can out of the fridge, do not shake can. Carefully remove the solidified coconut cream. Using a hand mixer, cream coconut cream until soft peaks form. Add cocoa powder and sweetener and continue to blend until medium to stuff peaks form. Optional: Garnish with mint leaf and frozen raspberry.