📝 Ingredients:

• 1 cup rolled oats
• 2 cups unsweetened almond milk
• 2 tablespoons chia seeds
• 1 banana, sliced
• 1/2 cup fresh blueberries
• 1/4 cup sliced almonds
• 2 tablespoons natural peanut butter
• 1 tablespoon honey
• 1 teaspoon cinnamon
• 1 tablespoon ground flaxseed

👨‍🍳 Instructions:

1. Combine oats and almond milk in a saucepan over medium heat
2. Cook for 5-7 minutes, stirring occasionally until creamy
3. Stir in chia seeds and cinnamon
4. Remove from heat and let stand for 2 minutes to thicken
5. Divide oatmeal between two bowls
6. Top with sliced banana, blueberries, and almonds
7. Drizzle with peanut butter and honey
8. Sprinkle ground flaxseed on top and serve warm

📝 Ingredients:

• 2 cups cooked brown rice
• 1 can (15 oz) chickpeas, drained and roasted
• 2 cups kale, massaged and chopped
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 avocado, sliced
• 1 cup roasted sweet potato cubes
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Preheat oven to 400°F (200°C)
2. Toss chickpeas with olive oil, cumin, salt, and pepper
3. Roast chickpeas for 25-30 minutes until crispy
4. Massage kale with a pinch of salt for 2 minutes
5. Divide brown rice among four bowls
6. Arrange kale, cabbage, carrots, sweet potato, and avocado in sections
7. Top with roasted chickpeas
8. Whisk tahini with lemon juice and 2 tbsp water, drizzle over bowls

📝 Ingredients:

• 2 cups dried green lentils, rinsed
• 6 cups vegetable broth
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 2 bay leaves
• 2 cups fresh spinach
• Juice of 1 lemon
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Heat olive oil in a large pot over medium heat
2. Sauté onion, carrots, and celery for 7-8 minutes until softened
3. Add garlic and spices, cook for 1 minute
4. Add lentils, vegetable broth, tomatoes, and bay leaves
5. Bring to a boil, then reduce heat and simmer for 30 minutes
6. Check lentils for tenderness, cook longer if needed
7. Remove bay leaves, stir in spinach until wilted
8. Add lemon juice, adjust salt and pepper, serve hot

📝 Ingredients:

• 4 large bell peppers (any color)
• 1 lb lean ground turkey
• 1 cup cooked quinoa
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14 oz) diced tomatoes
• 1 cup low-fat mozzarella cheese, shredded
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh basil for garnish

👨‍🍳 Instructions:

1. Preheat oven to 375°F (190°C)
2. Cut tops off peppers, remove seeds and membranes
3. Heat olive oil in a large skillet over medium heat
4. Cook ground turkey with onion and garlic until browned
5. Add zucchini, diced tomatoes, quinoa, and seasonings
6. Simmer for 5 minutes, then remove from heat
7. Stuff peppers with mixture, place in baking dish
8. Top with cheese, bake for 30-35 minutes, garnish with basil

📝 Ingredients:

• 4 salmon fillets (6 oz each)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 cups broccoli florets
• 2 cups snap peas
• 1 red bell pepper, sliced
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 2 green onions, sliced

👨‍🍳 Instructions:

1. Preheat oven to 400°F (200°C)
2. Mix soy sauce, honey, vinegar, garlic, and ginger for glaze
3. Place salmon fillets on a lined baking sheet
4. Brush salmon generously with half the glaze
5. Toss vegetables with sesame oil, arrange around salmon
6. Bake for 15-18 minutes until salmon flakes easily
7. Brush with remaining glaze halfway through cooking
8. Garnish with sesame seeds and green onions, serve immediately

📝 Ingredients:

• 2 cups fresh spinach leaves
• 1 cup kale leaves, stems removed
• 1 green apple, cored and chopped
• 1 cucumber, chopped
• 1 banana, frozen
• 1/2 avocado
• 1 tablespoon fresh ginger, grated
• Juice of 1 lemon
• 1 tablespoon chia seeds
• 1 1/2 cups coconut water
• 1 tablespoon spirulina powder (optional)
• Ice cubes as needed

👨‍🍳 Instructions:

1. Add coconut water to blender first
2. Add spinach and kale, blend until smooth
3. Add apple, cucumber, banana, and avocado
4. Add ginger, lemon juice, and chia seeds
5. Add spirulina powder if using
6. Blend on high speed for 60-90 seconds until creamy
7. Add ice cubes if desired for a colder smoothie
8. Pour into glasses and serve immediately for maximum nutrients