Packed with vitamins, minerals, antioxidants, and carbohydrates, this super-easy smoothie is a great pre-workout snack or breakfast on-the-go.
Mediterranean Quinoa Salad
Quinoa, toasted chickpeas, cucumber, tomatoes, and Kalamata olives tossed in a lemon-tahini dressing and served with hummus and grilled pita.
Cranberry Agua Fresca
A refreshing blend of pureed cranberries and sweetened citrus water. Serve over ice or shake with ice in a cocktail shaker and strain for a festive mocktail.
Cranberry-Apple Couscous Salad
Toasted couscous tossed with Granny Smith apples, dried cranberries, fresh spinach, and green onion
Vegan Chorizo Rice Bowl
Jasmine turmeric rice with vegan chorizo, refried beans, vegan cheddar cheese, pico de gallo, lettuce & radishes
Peach Agua Fresca
Refreshing blend of pureed peaches and sweetened citrus water
Ginger Salmon Bowl
Ginger soy marinated salmon served with edamame brown rice, kale, cucumber, cabbage, avocado, served with carrot miso dressing and topped with scallions and toasted sesame seeds.
Crabbyless Crab Cake Sandwich
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
Mini-Pepper Vegetarian “Nachos”
Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).
Spinach Lentil Fritters
Brown lentils combined with spinach, cilantro, jalapenos and curry powder baked & topped with sriracha dressing