Ingredients

• 1 cup quinoa, rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup feta, crumbled
• 1/4 cup Kalamata olives
• 3 tbsp olive oil, 2 tbsp lemon juice
• Fresh dill, parsley, salt, pepper

Instructions

1. Cook quinoa; let cool. Combine vegetables and feta.
2. Whisk oil, lemon, herbs, salt, pepper. Toss with quinoa and serve chilled.

Ingredients

• 1 cup whole wheat flour
• 1 ripe banana, mashed
• 1 cup milk, 1 egg
• 1 tsp baking powder, 1/2 tsp cinnamon
• Pinch salt, butter for pan

Instructions

1. Mix dry ingredients. Mix banana, milk, egg. Combine; stir until just mixed.
2. Cook on greased pan over medium heat until golden. Serve with honey and berries.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, 2 cloves garlic
• 3 cups vegetable broth
• 2 tbsp olive oil, 1/4 cup cream
• Nutmeg, salt, pepper

Instructions

1. Roast squash with oil at 400°F until tender. Sauté onion and garlic.
2. Add squash and broth; simmer 15 min. Blend until smooth; stir in cream and seasonings. Serve hot.

Ingredients

• 8 bone-in chicken thighs
• 3 tbsp olive oil
• Fresh rosemary, thyme, 4 cloves garlic
• 1 lemon, sliced, salt, pepper

Instructions

1. Preheat oven to 425°F. Season chicken. Heat oil in ovenproof pan; sear skin-side down.
2. Add garlic and lemon; transfer to oven. Roast 35–40 min until golden and cooked through.

Ingredients

• 1 cup cooked rice
• 1 can black beans, 1 cup corn
• 1 avocado, 2 tbsp lime juice, 2 tbsp olive oil
• Fresh cilantro, salt, cumin

Instructions

1. Warm beans and corn; season with cumin and salt.
2. Divide rice between bowls; top with beans, corn, avocado. Drizzle with lime, oil, cilantro.

Ingredients

• 2 handfuls spinach
• 1 banana, 1/2 apple, cored
• 1 cup almond milk, 1/2 cup ice
• Optional: chia seeds or honey

Instructions

1. Add all ingredients to blender. Blend until smooth. Serve immediately.