• Prepare all ingredients in advance and preheat oven to 375 degrees F.
• Heat oil in a 10-12 inch ovenproof skillet over medium heat.
• Add onion and saute about 5 minutes until softened.
• Add mushrooms and cook another 5 minutes until lightly browned.
• Add garlic and greens and cook until greens have wilted.
• Spread cooked vegetables evenly over the bottom of the skillet.
• Add the feta cheese to the bowl of slightly beaten eggs and stir to combine.
• Pour egg/cheese mixture over the vegetables in the skillet so that it covers the vegetables evenly.
• Continue cooking on the stovetop over medium heat, without stirring, for about 5 minutes. Run a spatula around the edges of the skillet and pull back slightly to allow some liquid egg to flow to the bottom of the skillet.
• Place the skillet into the oven and bake uncovered for approximately 10 minutes, or until nicely browned and the center is firm. Let sit for 5 minutes before cutting.

• Heat oven to 425 degrees.
• Line one sheet pan with parchment paper.
• Drain and rinse the chickpeas and rub them dry and let them continue drying on paper towels.
• Place the squash on the parchment paper-lined pan and and 2 tablespoons oil. Spread squash into an even layer and roast for 20minutes.
• Combine the chickpeas in a medium bowl with red onion, remaining ¾ teaspoon Ras el hanout or berbere , ¾ teaspoon salt and 1tablespoon oil, and toss until well combined.
• Add the mixture to the pan of squash and stir everything well. Continue roasting for another 30 minutes, tossing the mixture halfway through, until the squash is golden brown and tender, and the chickpeas and onions are slightly crispy.
• Remove the pan from the oven, sprinkle vinegar and herbs on top and toss. Drizzle with honey and toss again to combine.
• Taste and season with more salt, more honey and vinegar to taste. Serve with spoonfuls of yogurt.

• Add 1/4 of the yogurt to a parfait glass.
• Add 1 tsp of the prune puree on tip of the yogurt.
• Add another layer of yogurt and continue alternating to almost the top of the glass.
• Top with the wild blueberries and walnuts.

• Sauté onions and garlic in saucepan with extra virgin olive oil over medium heat.
• After 5 minutes, add tomatoes, canned beans, chicken stock and kale. Mix together and bring to a boil.
• Add paprika and basil.
• Add sardines to the soup and lower temperature to a simmer for 10 minutes.
• Add lemon juice and season with salt and pepper to taste.

• Preheat the oven to 375F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set asid.
• Arrange the banana slices in a single layer on the bottom of the ceramic dish.
• Sprinkle half of the blueberries (thaw the blueberries and drain well before using) over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the maple syrup and cover with foil.
• Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
• In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.
• Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
• Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
• Sprinkle the remaining blueberries and walnuts over the the top.
• Bake for 30 minutes until the oatmeal has set. Serve warm from the oven. Cut in 6 pieces.
• Oatmeal can be stored in the refrigerator for 3 days and heated again to enjoy.

• Preheat oven to 400 degrees F
• Cut the nori sheets into 4 equal squares
• In a bowl, whisk the olive oil, toasted sesame oil, tamari, rice wine vinegar, honey, ginger, garlic, sesame seeds and scallions.
• Add the cubed salmon and marinate for an hour.
• To each cut nori sheet add 1 tbsp cooked rice. Fully cooled.
• Move the nori square to a muffin slot, pushing down the rice.
• Add 4-5 marinated salmon cubes to each muffin round. Fill all 6 muffin rounds.
• Place muffin pan into the heated oven and bake for 15 minutes,
• Whisk together all of the glaze ingredients and add some to the baked salmon for added flavor.

Cauliflower Salad

• Break cauliflower into medium florets
• Toss cauliflower in a bowl with 2.5 Tbsp olive oil
• Place in a lightly-oiled parchment-covered sheet pan (large).
• Roast in a preheated 375 F oven for 15 minutes.
• Remove pan and sprinkle with salt, pepper and optional spices.
• Add drained tomatoes. Stir/flip the cauliflower, tomatoes and spices.
• Return the pan to the oven and roast for another 15 minutes.
• In the meantime, put drained garbanzos in bowl and toss with remaining 1/2 Tbsp olive oil.
• Remove pan from oven at 30 minutes, add garbanzos and stir all.
•   Cook for another 5-10minutes
• Add the parsley
• Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Lemon Tahini Dressing

• While the cauliflower is cooking, make the tahini dressing.
•  Add the tahini, water, lemon juice, garlic, cumin and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

• Cut zucchini into even chunks
• Add to pot and cover with water
• Add salt, Reishi and bay leaf
• Cook on a slow boil until zucchini is tender
• While the zucchini is cooking, chop your onion, mushrooms and garlic and saute in the ghee with cumin.
• Remove the Reishi and bay leaf and add the zucchini and water into your blender.
• Blend until smooth.
• Add the onion mix to the blender and blend until smooth.
• Add the kale to the bender and blend until smooth.
• Add the parsley and cilantro, juice of lemon, olive oil and blend.
• Taste for seasoning and adjust to your liking. I like to add some nutritional yeast for its benefits as well as some smoked paprika for flavor.
• Serve with a topping of hemp hearts or sesame seeds.

Salmon

• Mix the cumin, chili powder, smoked paprika, and garlic powder in a bowl.
• Drain the salmon and add to the bowl.

Avocado Sauce

• Add the avocado to a blender.
• Add the Greek yogurt, lime juice, cilantro (or parsley) and salt.
• Blend until smooth.

Tacos

• Layer the tacos with salmon, salsa and avocado sauce.