Chop fruits.

Measure ingredients.

Place all ingredients into a blender and blend until smooth.

Add water for a thinner consistency or add ice for a thicker consistency.

Preheat oven to 400° F and lightly grease a 9×13-inch baking dish or sheet pan.

Season chicken with salt and pepper, if desired.

Prepare vegetables and lemon according to instructions.

In a large bowl, whisk together garlic, mayonnaise, cheese, oregano, thyme, lemon zest and juice, salt, and pepper.

Stir in the chopped spinach, artichoke hearts, red bell pepper, and onion until fully coated.

Spread the seasoned chicken strips in the prepared baking dish and spoon the creamy vegetable mixture evenly over the chicken, making sure it’s well coated.

Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F) and the top is golden and bubbling.

Top with parsley and serve warm.

Optional – For an added protein boost, replace mayonnaise with low-fat cottage cheese. The dish will be a bit tangy.

Slice strawberries and place in medium-sized bowl.

Add balsamic vinegar and honey to strawberries and gently toss to combine.

Let strawberries marinate for 30 minutes.

Add strawberries on top of the yogurt and garnish with fresh lemon zest.

Combine Greek yogurt, lemon juice, minced garlic, olive oil, dill, salt, and pepper. Adjust to taste.

Cook brown rice according to directions. You can use frozen pre-cooked brown rice, defrosted according to directions.

Prepare ingredients according to directions. You can use any pre-roasted vegetable in place of the squash.

Add dressing to the bottom of jars.

Divide the dressing evenly among 4 mason jars. Layer with diced cucumber, sliced red onion, cooked brown rice, roasted butternut squash, cooked lentils, walnuts, and top with baby kale.

Seal the jars and refrigerate until ready to serve. Invert into a serving bowl, toss and enjoy!

Chop onion, butternut squash, and spinach.

Mince garlic, shred ginger, and rinse and drain lentils.

In a large soup pot, sauté onion and garlic gently in olive oil until soft and fragrant.

Stir in ginger and sauté for a few more minutes.

Add spice mix and miso and stir to coat vegetables.

Add squash, lentils, water, coconut milk, and tomatoes. Bring to a boil then reduce heat and simmer for 20 minutes until squash and lentils are soft, adding more water if needed to keep vegetables covered.

Stir in spinach just before serving.

Season with salt to taste, adding cayenne for added heat if desired.

Wash and chop mushrooms and spinach.

In a medium skillet heat the olive oil over medium heat. Add the mushrooms and spinach and cook until the the mushrooms are browned and both have given up most of their liquid, about 3 minutes. Reduce the heat to low.

In a small bowl, whisk together the eggs, salt, and pepper. Pour the eggs over the vegetables. If using the optional feta, add at this point as well. Tilt the pan and lift the edges of the omelet with a spatula as it starts to cook in order to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker and more evenly. Cook until the bottom of the omelet begins to slightly brown, about 3 minutes.

Use a spatula to fold the omelet and cook for an additional minute before transferring to a plate and garnishing with fresh parsley. A four 4 egg omelet is enough for 2 people.