📝 Ingredients:

• 2 cups cooked wild rice
• 2 cups roasted butternut squash
• 2 cups roasted Brussels sprouts
• 1 cup cooked lentils
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Fresh herbs for garnish
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Cook wild rice according to package directions
2. Roast squash and Brussels sprouts at 400°F for 25 minutes
3. Cook lentils until tender
4. Divide rice among four bowls
5. Top with roasted vegetables and lentils
6. Drizzle with olive oil and balsamic vinegar
7. Sprinkle with pumpkin seeds
8. Garnish with fresh herbs and serve

📝 Ingredients:

• 4 cups fresh spinach
• 2 cups kale, chopped
• 2 zucchini, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Heat olive oil in pot over medium heat
2. Sauté onion and garlic until soft
3. Add zucchini, cook for 5 minutes
4. Pour in vegetable broth, bring to boil
5. Add spinach, kale, and basil
6. Simmer for 15 minutes
7. Blend until smooth using immersion blender
8. Stir in lemon juice, season, and serve hot

📝 Ingredients:

• 6 cups mixed salad greens
• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced
• 1 bell pepper, diced
• 1/4 cup sunflower seeds
• 1/4 cup almonds, sliced
• For dressing: 1/4 cup olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, fresh herbs, salt, pepper

👨‍🍳 Instructions:

1. Wash and dry all greens
2. Combine greens, tomatoes, cucumber, and pepper in bowl
3. Toast sunflower seeds and almonds briefly
4. Whisk together dressing ingredients
5. Toss salad with dressing
6. Top with toasted seeds and nuts
7. Serve immediately while fresh
8. Enjoy the natural flavors

📝 Ingredients:

• 2 zucchini, sliced lengthwise
• 2 bell peppers, quartered
• 1 eggplant, sliced
• 2 red onions, sliced
• 2 cups mushrooms
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• Fresh rosemary and thyme
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Preheat grill to medium-high heat
2. Brush vegetables with olive oil
3. Season with garlic, herbs, salt, and pepper
4. Grill zucchini and eggplant for 4 minutes per side
5. Grill peppers and onions for 5 minutes per side
6. Grill mushrooms until tender
7. Arrange on serving platter
8. Drizzle with remaining olive oil and serve

📝 Ingredients:

• 8 large eggs
• 1/4 cup milk
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Preheat oven to 375°F (190°C)
2. Whisk eggs with milk, salt, and pepper
3. Heat olive oil in oven-safe skillet
4. Sauté spinach until wilted
5. Add tomatoes and herbs
6. Pour egg mixture over vegetables
7. Sprinkle with feta cheese
8. Bake for 20 minutes until set, slice and serve

📝 Ingredients:

• 1 cup pitted dates
• 1 cup raw almonds
• 1/4 cup unsweetened coconut flakes
• 2 tablespoons natural almond butter
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Extra coconut for rolling

👨‍🍳 Instructions:

1. Pulse almonds in food processor until coarse
2. Add dates, pulse until mixture sticks together
3. Add coconut, almond butter, chia, vanilla, salt
4. Process until well combined
5. Roll into 1-inch balls
6. Roll in extra coconut if desired
7. Refrigerate for 30 minutes to firm
8. Store in airtight container, enjoy as healthy snack