📝 Ingredients:

• 1 cup cooked farro or brown rice
• 6 oz grilled chicken breast, sliced
• 1 cup roasted butternut squash cubes
• 1 cup steamed broccoli
• 1/2 avocado, sliced
• 1/4 cup pomegranate seeds
• 2 tablespoons pumpkin seeds
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Cook farro according to package directions
2. Season and grill chicken breast until cooked through
3. Roast butternut squash at 400°F for 25 minutes
4. Steam broccoli until tender-crisp
5. Divide farro between two bowls
6. Arrange chicken, squash, broccoli, and avocado in sections
7. Mix tahini, lemon juice, maple syrup, and water for dressing
8. Drizzle dressing over bowls, top with pomegranate and pumpkin seeds

📝 Ingredients:

• 3 cups fresh kale leaves
• 2 green apples, cored
• 1 large cucumber
• 3 celery stalks
• 1 inch fresh ginger root
• 1 lemon, peeled
• 1/2 cup fresh parsley
• 1/2 cup coconut water

👨‍🍳 Instructions:

1. Wash all produce thoroughly
2. Chop ingredients into juicer-friendly pieces
3. Feed kale, apples, cucumber, and celery through juicer
4. Add ginger and lemon
5. Juice parsley last
6. Stir in coconut water
7. Pour into glasses over ice
8. Serve immediately for maximum nutrition

📝 Ingredients:

• 4 white fish fillets (cod, halibut, or sea bass)
• 3 tablespoons olive oil
• 2 lemons (juice and zest)
• 3 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh thyme
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• Lemon slices for serving

👨‍🍳 Instructions:

1. Preheat grill to medium-high heat
2. Mix olive oil, lemon juice, zest, garlic, and herbs
3. Season fish fillets with salt and pepper
4. Brush fish generously with herb mixture
5. Oil grill grates well
6. Grill fish for 4-5 minutes per side
7. Fish should flake easily when done
8. Serve with fresh lemon slices and steamed vegetables

📝 Ingredients:

• 2 tablespoons sesame oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 cups snap peas
• 2 carrots, julienned
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• Sesame seeds for garnish

👨‍🍳 Instructions:

1. Heat sesame oil in large wok over high heat
2. Add broccoli and carrots, stir-fry for 3 minutes
3. Add bell peppers and snap peas, cook 2 minutes
4. Add garlic and ginger, stir-fry for 30 seconds
5. Mix soy sauce, vinegar, and honey
6. Pour sauce over vegetables
7. Toss for 1 minute until well coated
8. Garnish with sesame seeds and serve over brown rice

📝 Ingredients:

• 1/2 cup quinoa, cooked
• 1/2 cup farro, cooked
• 2 cups mixed greens
• 1 cup roasted chickpeas
• 1 cup roasted sweet potato cubes
• 1 cup shredded red cabbage
• 1/2 cup cherry tomatoes, halved
• For dressing: 1 avocado
• 1/4 cup Greek yogurt
• 2 tablespoons lime juice
• 1 clove garlic
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Cook quinoa and farro separately according to package directions
2. Roast chickpeas and sweet potato at 400°F for 25 minutes
3. Blend avocado, yogurt, lime juice, and garlic for dressing
4. Divide mixed greens among four bowls
5. Top with quinoa, farro, and vegetables
6. Add roasted chickpeas and sweet potato
7. Drizzle with avocado dressing
8. Season with salt and pepper, serve immediately

📝 Ingredients:

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup fresh blueberries
• 1 cup fresh strawberries, sliced
• 1/4 cup sliced almonds
• Fresh mint for garnish

👨‍🍳 Instructions:

1. Mix chia seeds, almond milk, maple syrup, vanilla, and cinnamon
2. Whisk well to prevent clumping
3. Divide mixture among four jars or containers
4. Refrigerate overnight or at least 6 hours
5. Stir pudding before serving
6. Top with fresh berries and sliced almonds
7. Garnish with fresh mint leaves
8. Serve chilled, stores well for up to 5 days