• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges.
• Saute the onions and garlic in 1 tsp of olive oil until softened.
• Add the tomatoes, peppers, cooked quinoa, cheese (or nutritional yeast), lemon zest, herbs, pine nuts, salt and pepper. Continue sautéing for a few minutes until the flavors blend.
• Drizzle the hollowed out zucchini with olive oil and sprinkle with salt and pepper.
• Spoon in the filling and bake for 16 to 18 minutes, or until the filling is set and is golden brown and the zucchini is fork tender.

•  In a large bowl, add the chopped broccoli, chickpeas, apples, carrots, green onions, cranberries, and pecans.
• Make the dressing by whisking together the vinegar, olive oil, mustard, maple syrup, salt and pepper.
• If using the avocado to make a creamy dressing, place all ingredients into a blender and blend until smooth.
• Pour the dressing over the salad and toss to combine.

Salad

• Cook quinoa according to package directions and let cool.
• Prep the tomatoes, avocado, celery, and asparagus and feta cheese.
• Mix all ingredient together in a bowl.
• Add 1/4 cup dressing and toss to coat. Add more dressing if desired.

Dressing

• Add all ingredients into a blender. Process until creamy.

• Press the block of tofu for at least 20 minutes to remove excess water. Pressing improves the texture of the tofu and will also help the tofu crisp up when cooking. Press easily by putting the tofu in between two plates and stacking heavy items on top.
• Cut the tofu in to 16 large cubes or rectangles or any size you like.
• Toss the tofu in Tamari sauce (low sodium) until coated and then add the cornstarch, garlic, onion, salt and pepper.
• Air Fryer - Place parchment paper into your air-fry and coat with olive oil. Also spread a little spread olive oil over the tofu pieces and after preheating the air-fryer heat them at 400 degrees for 5 minutes and then turn and cook for another 5 minutes until golden brown.
• Alternately, heat a large pan on medium-high heat. Add 1-2 tablespoons olive oil or enough to coat the base of the pan and pan fry each side until golden brown, about 3-5 minutes each side.
• Toss the tofu with 1/4 cup sweet chili sauce and add more as desired when serving.

Salad

• Shred the cabbage
• Use a zester to zest the oranges
• If using mandarin oranges, just peel and pull into sections
• Cut up the chicken into bite size pieces. Season with salt and pepper and saute in olive oil for approximately 5 minutes until cooked through.
• Dice the green onions
• Cube the avocado
• Chop the cilantro
• Mix all ingredients in a serving bowl

Dressing

• In a lidded glass jar, add the sesame oil, tamari, maple syrup, orange juice and orange zest. Shake well until completely emulsified.
• Pour dressing over the combined salad and taste. Add more salt and pepper if needed.

• Prepare the salmon the day before. Either roast in the oven or cook in an air-fryer.
• Toast the bread
• Cut open the avocado and place onto the toast. Smash it with a fork.
• Top with the salmon.
• Squeeze some lemon juice onto the salmon.

Stir Fry

• Add 1 tablespoon olive oil to the the skillet or wok and cook over medium heat
• Add the chicken and season with salt and pepper
• Cook for about 3-5 minutes until cooked through. Remove chicken from the skillet and set aside.
• Add the onions, broccoli, bell peppers, carrots, zucchini and snap peas to the skillet, stirring occasionally, and cook until crisp tender, about 5 minutes.
• Add chicken back into the pan and stir to combine.
• Add the sauce to the pan and pour over the chicken and vegetables and stir to combine.
• Cook for about one minute and serve on rice if desired.

Sauce

• Add all of the ingredients into a jar and shake until evenly mixed

• After rinsing your chickpeas, make sure to dry as much of the water as you can.
• Add the chickpeas into a bowl and mash with the back of a fork or a potato masher.
• Add remaining ingredients and stir to combine.
• Add salt and pepper to taste.
• Store in an airtight container in the fridge for up to 5 days.

• Drain the olive oil from the sardines.
• Mash the sardines with a fork.
• Dice the cucumbers and zucchini.
• Add the mayonnaise, cucumber and zucchini to the sardines. Mix well.
• Serve on a bed of lettuce and enjoy.