📝 Ingredients:

• 6 large eggs
• 1/4 cup milk
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 cup mushrooms, sliced
• 1/4 cup red onion, diced
• 1/2 cup shredded cheddar cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions:

1. Whisk eggs with milk, salt, and pepper
2. Heat olive oil in large skillet over medium heat
3. Sauté onion and mushrooms for 3 minutes
4. Add tomatoes and spinach, cook 2 minutes
5. Pour in egg mixture, gently scramble
6. When eggs are almost set, add cheese
7. Cook until eggs are fluffy and cheese melts
8. Garnish with parsley and serve hot

📝 Ingredients:

• 1 cup pearled barley, cooked
• 1 cup cooked farro
• 2 cups arugula
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• For dressing: 1/4 cup olive oil, 3 tbsp lemon juice, 1 tsp oregano, salt, pepper

👨‍🍳 Instructions:

1. Cook barley and farro according to package directions, cool
2. Combine cooked grains in large bowl
3. Add arugula, cucumber, tomatoes, olives, and onion
4. Whisk together olive oil, lemon juice, oregano, salt, pepper
5. Pour dressing over salad, toss well
6. Top with crumbled feta cheese
7. Let sit 10 minutes for flavors to meld
8. Serve at room temperature or chilled

📝 Ingredients:

• 2 cans (15 oz each) chickpeas, drained
• 1 can (14 oz) coconut milk
• 2 cups cauliflower florets
• 2 cups sweet potato, cubed
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Fresh cilantro for garnish

👨‍🍳 Instructions:

1. Heat olive oil in large pot over medium heat
2. Sauté onion until softened, about 5 minutes
3. Add garlic and spices, cook 1 minute
4. Add sweet potato and cauliflower, stir to coat
5. Pour in vegetable broth and coconut milk
6. Add chickpeas, bring to boil
7. Reduce heat, simmer 25 minutes until vegetables tender
8. Garnish with cilantro, serve over rice or quinoa

📝 Ingredients:

• 1.5 lbs ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan
• 2 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 1 teaspoon oregano
• 3 cups marinara sauce
• Salt and pepper to taste
• Fresh basil for garnish

👨‍🍳 Instructions:

1. Preheat oven to 400°F (200°C)
2. Mix turkey, breadcrumbs, egg, Parmesan, garlic, herbs
3. Season with salt and pepper
4. Form into 1.5-inch meatballs
5. Place on baking sheet, bake 20 minutes
6. Heat marinara sauce in large skillet
7. Add cooked meatballs to sauce, simmer 10 minutes
8. Serve over whole wheat pasta or zucchini noodles

📝 Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1 avocado
• 1/4 cup Greek yogurt
• 2 tablespoons lime juice
• Fresh cilantro
• Lime wedges

👨‍🍳 Instructions:

1. Toss shrimp with olive oil, chili powder, cumin, salt
2. Grill shrimp 2-3 minutes per side
3. Blend avocado, yogurt, and lime juice for cream
4. Warm tortillas on grill
5. Assemble tacos with cabbage, shrimp, avocado cream
6. Top with cilantro
7. Serve with lime wedges
8. Enjoy immediately while warm

📝 Ingredients:

• 1 cup rolled oats
• 1/2 cup almond butter
• 1/3 cup honey
• 1/2 cup ground flaxseed
• 1/2 cup dark chocolate chips
• 1/4 cup chopped dates
• 1/4 cup chopped walnuts
• 1 teaspoon vanilla extract
• Pinch of salt

👨‍🍳 Instructions:

1. Mix all ingredients in large bowl
2. Stir until well combined
3. Refrigerate mixture for 30 minutes
4. Roll into 1-inch balls
5. Place on parchment-lined tray
6. Refrigerate for 1 hour to firm up
7. Store in airtight container in fridge
8. Enjoy as a healthy snack anytime