Vegetarian

Ingredients

8 ounces pasta, your favorite shape, cooked and drained, room temperature or warm

2-3 tablespoons olive oil

1 teaspoon Herbs de Provence

1/8 teaspoon sea salt

1 cup each tomatoes, zucchini and corn

¼ cup Mozzarella cheese, grated

Fresh basil, torn into pieces

Instructions

1. Chop tomatoes and zucchini. Set aside until ready to use.
2. In a large bowl, toss pasta with olive oil, Herbs de Provence and sea salt. Add veggies and toss again.
3. Top with grated cheese and torn basil, toss to combine all ingredients and serve.

Serves 4

This quick and easy salad only has 4 ingredients and takes less than 10 minutes to make!

Ingredients

1 (15 oz) can chickpeas, drained and rinsed
1/4 cup pesto
1 cup chopped grape tomatoes
1/4 cup chopped fresh mozzarella
Salt and black pepper, to taste
2 tablespoons chopped fresh basil, optional

Instructions

• In a medium bowl, combine chickpeas, pesto, tomatoes, and mozzarella cheese. Gently stir. Season with salt and black pepper, to taste. Garnish with fresh basil and serve.

Ingredients

Strawberries, stems removed

Green grapes

Mini chocolate chips

Wooden skewers

Instructions

Caterpillars

• Place 1 strawberry and 4-5 grapes on skewer. Insert pointed end of 2 mini chocolate chip into strawberry for the caterpillar’s eyes

Ladybugs

• Place 1 grape and 1 strawberry on skewer, continue same process 2 more times to create 3 ladybugs.
• Insert pointed end of mini chocolate chips into strawberries to create ladybug spots.

Vegan, Naturally Gluten Free, Grain Free

Ingredients

1 (15 ounce) can of cannellini beans, drained and rinsed

1 teaspoon garlic powder

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4-6 large basil leaves torn

3 tablespoons olive oil, plus extra for drizzling on top

Assorted veggies such as carrots, celery, tomatoes cucumbers etc

Instructions

• Combine all ingredients in a zip close plastic bag and seal. Put that bag inside another zip close bag and seal. SMASH and SUISH and until it forms a creamy, chunky dip.
• Snip off the edge of the plastic bag and squeeze into serving cups.
• Insert veggies of choice into dip and enjoy.

Ingredients

Greek yogurt

Fresh seasonal fruits

Honey

Ground cinnamon

Instructions

• Layer yogurt, fresh fruits and granola, sprinkle with cinnamon and drizzle with honey.

Makes 8 cups

Ingredients

6 cups rolled oats

1/4 cup brown sugar

1/2 cup coconut oil

1/3 cup honey

2 teaspoons vanilla

Optional:

1 cup wide cut coconut

1/3 cup sesame seeds

1/4 cup sunflower seeds

1/2 cup dried fruits of choice

Instructions

• Mix rolled oats and brown sugar together. In a separate bowl, whisk together the oil, honey and vanilla.
• Pour over dry mixture and stir to coat thoroughly. Add optional chopped nuts, and desired seeds at this point.
• Bake for 30 minutes. Stir frequently (every 5 minutes) to ensure even baking. It should be golden brown when it is done.
• Add optional dried fruit and coconut after baking.
• Cool on baking sheet 10-15 minutes and break any large pieces.

Ingredients

Black rice, cooked

Assorted veggies such as green beans, fresh corn, tomatoes, avocadoes, cucumbers, bell peppers, etc.

Olive oil and balsamic vinegar

Salt and pepper to taste

Fresh parsley and basil

Instructions

• Place cooked rice into a bowl. Drizzle with olive oil and balsamic vinegar and season with salt and pepper. Stir to blend.
• Top with veggies of choice, season to taste with salt and pepper and drizzle with a little more olive oil.
• Garnish with fresh parsley and basil and serve

Serves 4-6

Ingredients
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
3 cups sourdough bread, cut into 1-inch cubes
1 cucumber, peeled and cut into 1-inch cubes
1 large tomato, cut into 1-inch cubes
1 peach, cut into 1-inch cubes

3-5 leaves fresh basil
Instructions

1. Whisk the oil, vinegar and salt in a large bowl. Toss in the bread, cucumber, tomato and peach cubes.
2. Tear the basil into small pieces and add to the bowl. Stir to coat.

Ingredients

4 cups packed spinach

1/4 cup low-sodium vegetable broth or water

1 (15-ounce) can cannellini beans

2 tablespoons lemon juice (from about 1 lemon)

1 clove garlic

1/8 teaspoon fine sea salt

4 whole grain tortillas

1 avocado, thinly sliced

1/2 cucumber, peeled and very thinly sliced

1 small red bell pepper, very thinly sliced

Instructions

1. Place spinach, beans, lemon juice, tahini, garlic and salt in bowl of a food processor and process until smooth.
2. Spread about 2 tablespoons hummus on 1 tortilla, leaving about an inch from the edge. Arrange 1/4 each of sliced avocado, sliced cucumber and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber and bell pepper.
3. Carefully cut into 3/4-inch pinwheels.

Ingredients

1/4 cup mayonnaise

1 tablespoon Sriracha or some other hot pepper sauce (such as Tabasco)

1/2 teaspoon sugar

1/4 cup fresh mint leaves

Fresh cilantro or basil

1/4 cucumber, thinly sliced

1 large carrot, shredded

Salt and pepper

French baguette, sliced

Instructions

• In a small bowl, mix together the mayonnaise, Sriracha, and sugar.
• Combine cilantro or basil, cucumber and shredded carrots and season with salt and pepper.
• Spread sliced baguette with sauce and top with veggies.