• In a medium pot, bring 4 quarts of water to a rolling boil
• Add 1/4 tsp salt to the boiling water
• Add pasta, cook uncovered for 5-6 minutes (be careful not to overcook)
• Stir occasionally
• Strain, add pesto sauce, and serve

• Slice the pointy ends off the sweet potato - leave the skin on
• Using a knife or mandoline, carefully cut the sweet potato into ¼-inch thick slices

To oven bake

• Preheat the oven to 350°F. Lightly oil the baking tray. Put your potato slices in a single layer on the tray and very lightly oil them as well using a pastry brush.
• Sprinkle with salt and pepper. Bake the sweet potato slices about ⅓ from the top of your heated oven for 13-15 minutes.

To air fry

• Lightly oil the air fryer tray or basket
• Air fry for 10 minutes at 400°F , then flip the toasts over and air fry 8-10 more minutes. You don’t have to add additional oil.
• Let them sit about 3 minutes to cool before topping and enjoying
• They can also be stored in the refrigerator for 4-5 days before toasting again prior to adding your topping.
• You can also freeze them for up to a month and then just reheat in your toaster oven to crisp prior to adding your topping.

• In a medium skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes.
• Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to over-aerate.
• Add the eggs and the salmon to the onions and cook, stirring constantly until the eggs become soft curds and are almost fully cooked for approximately 2 minutes.
• Serve and enjoy!

• Melt the coconut oil in a skillet set over medium-high heat.
• Add tandoori seasoning, salt and pepper.
• Stir the spices for a few seconds to wake up the flavor.
• Add onion and continue to stir the mixture until the onion becomes soft and translucent.
• Add the garlic and cook another minute.
• Add the coconut milk and mix.
• Add the chickpeas.
• Cover skillet and simmer on medium heat for 7-10 minutes.
• Collards: remove stems, stack leaves, roll and slice thinly.
• Slice the red pepper
• In a saucepan, steam the collards and the red bell pepper until the collards becomes wilted and bright green (don’t let it lose its color by over steaming).
• Remove veggies from the heat, drain and transfer to a serving plate.
• Drizzle veggies with lemon juice and olive oil.
• Serve the chickpeas with the vegetables on the side.
• Leftovers can be eaten for tomorrow’s lunch.

Mushrooms

• Wipe the mushrooms with a wet paper towel to remove any dirt.
• Remove the stems from the mushrooms.
• Using a spoon scoop out the gills in the mushroom caps.
• Brush some olive oil on the inside and outside of the mushrooms.
• Bake at 350 degrees for 10- 15 minutes until softened and browned.

Greens

• Add some olive oil to your sauté pan and heat.
• Add some salt and pepper to the greens.
• Add your greens and cook until wilted.

Chickpeas

• Place chickpeas in a small bowl.
• Mix in the olive oil, cumin, salt and lemon juice.

Stuffed Mushrooms

• Fill each mushroom cap with the sautéed greens.
• Add chickpeas to the greens.
• Top with pine nuts.
• Bake in 350 degree oven for 10 minutes.

Pumfu

• Cut pumfu into small cubes
• Sautée pumfu in toasted sesame seed oil in skillet
• Add Tamari or Coconut Aminos and coat the pumfu
• Continue cooking until nicely browned

Cauliflower Rice

• Prepare cauliflower rice in food processor or purchase prepared cauliflower rice
• Sautée in olive oil until soft and browned

Salad Greens

• Choose your favorite salad greens
• Place the greens, cauliflower rice and pumfu into bowl
• Toss with your favorite salad dressing

Shrimp Salad

• Clean and peel the shrimp - to make it really easy, purchase fresh shrimp pre-cleaned and cooked
• Cut Bok Choy and mango
• Rinse and drain the white beans
• Place the Bok Choy, mango and white beans into a salad bowl
• Add the shrimp
• Coat with lemon garlic dressing - see below

Lemon Garlic Ginger Dressing

• Add the lemon juice, olive oil, garlic, ginger, mustard, maple syrup, salt and pepper to a blender
• Blend on high for about 15 seconds until fully blended

• Bring 2-3 quarts of water to a boil
• Add 2 tsp salt to the water
• Add pasta
• Cook uncovered for 5-6 minutes - stir occasionally
• Rinse and dtrain pasta
• Serve with Pesto - homemade or store bought

• Heat the oven to 400 degrees F
• Remove loose outer leaves, cut the Brussels Spouts in half and add to bowl
• Cut the Pumfu into small cubes and add to bowl
• Add the toasted sesame seed oil, tamari and sweet chili sauce to the sprouts and Pumfu and mix thoroughly. Adjust to your personal tastes and add more of or less of the sauce.
• Add the mix into a roasting pan and spread out so it is not in layers.
• Roast for approximately 30 minutes, stirring half way through until the sprouts are crisp and the Pumfu is nicely browned.
• If you have an air fryer you can cook them in the fryer for approximately 20 minutes stirring often until crisp and brown.
• While the sprouts are cooking prepare the Right Rice by following the package directions. It is easy and the "rice" is added to a pot with boiling water and then removed from the heat. It sits covered for 10-12 minutes.
• Enjoy!