• Toast the bread to desired level.
• While the toast is browning, slice your avocado.
• Spread 1/2 cup cottage cheese onto the toast.
• Place sliced avocado onto the cottage cheese.
• Sprinkle with the everything bagel seasoning.
• Enjoy!

• Place all ingredients in your high-powered blender or food processor.
• Process until you get a smooth and creamy mixture and there are no more mango chunks. Do not over process or it will begin to melt.
• Serve immediately. Enjoy!
• Leftovers can be frozen, but let it sit out to soften for about ten minutes before eating. Stir it to bring back the creaminess.

• The instructions are the same whether you are making hemp milk or hemp cream.
• Add the water and hemp hearts to a blender. Add the vanilla extract.
• Blend very well until it is completely smooth and creamy (I like to blend for at least 2 minutes).
• Pour into a glass jar with a lid and store in the fridge until ready to use. It should keep fresh for up to 5 - 7 days or you can freeze it.
• Shake well before using as the milk can settle and separate.

Chicken

• If using a rotisserie chicken, dice the chicken. If roasting breasts or thighs, season with salt and pepper and bake at 450 degrees for about 15-18 minutes until chicken is completely cooked (internal temp of 165 degrees F).
• In a large mixing bowl add the diced cooked chicken, red onion, celery, and cranberries.

Dressing

• In a mason jar (or bowl) shake or whisk together olive oil, apple cider vinegar, salt, pepper, garlic powder, paprika, mustard and honey.

• 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.

• In a blender or a food processor combine blueberries, balsamic vinegar, honey, lemon, olive oil and blend until combined and creamy (about 45 seconds).
• Taste and add salt and pepper to desired taste and stir or pulse until mixed.
• Serve over your favorite salad or greens.

• 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.

• In a food processor, pulse the cannellini beans, olive oil, lemon juice and zest, garlic, salt, and pepper until combined.
• With the food processor running, slowly add the water and process until smooth.
• Serve with veggies or pita.