Adapted from Rainbowl Foods

Ingredients

• 1 cup coconut milk or dairy-free alternative
• ¼ cup chia seeds
• 1 tsp. butterfly pea flower powder
• ½ tsp. agave
• 1 tbsp. unsweetened coconut flakes
• Handful of blueberries

Directions

1. Mix coconut milk and chia seeds until well blended.
2. Add butterfly pea flower powder and mix to combine.
3. Store in an airtight container for four hours, overnight, or in the freezer for 10-15 minutes.
4. Spoon chia seed pudding into a small bowl. Top with agave, coconut flakes, and blueberries.
5. Enjoy!

Ingredients

• 1 large grapefruit
• ½ tsp. Himalayan sea salt
• ½ tsp. red pepper flakes
• ½ tsp. fresh rosemary, finely chopped

Directions

1. Turn grapefruit on its side and cut down the middle so you have two even sides. Place grapefruit fruit-side up on a plate.
2. Mix Himalayan sea salt, red pepper flakes, and rosemary together in a small bowl.
3. Evenly sprinkle spice mixture over grapefruit.
4. Use a spoon to scoop out grapefruit sections and savor!

Adapted from She Likes Food

Ingredients

• 1 cup spinach, roughly chopped
• 1, 15 oz. can chickpeas, drained and rinsed
• 1 tomato, diced
• ½ a cucumber, diced
• 1 small red pepper, diced
• ¾ cup kalamata olives, chopped
• ¾ cup feta crumbles
• 2 tbsp. fresh parsley, chopped
• Juice of ½ a lemon
• Pita bread

Dressing

• ¼ cup olive oil
• 2 tbsp. red wine vinegar
• ½ tsp. dried Italian seasoning
• ½ tsp. salt
• ¼ tsp. black pepper

Directions

1. Combine dressing ingredients in a large bowl and mix well.
2. Add salad ingredients to the bowl and mix until well combined.
3. Spoon salad into pita bread.
4. Lunch is served!

Adapted from California Grown

Ingredients

• 3 apricots, diced
• 1 cup cherries, pit removed and halved
• 3 plums, diced
• 2 mangos, diced
• 3 peaches, diced
• 1 tbsp. orange zest
• ¼ cup orange juice
• 1 tbsp. agave
• ¼ cup fresh basil, finely chopped
• 4 oz. burrata

Directions

1. Add stone fruit to a large bowl and mix until well combined. Set aside.
2. In a separate bowl add the orange zest, orange juice, and agave. Whisk until well combined.
3. Gently pour over the stone fruit salad.
4. Add basil to the salad and toss to coat. 
5. Spoon salad onto a small plate.
6. Tear the burrata into small bite-sized pieces. Top the salad with burrata and dig in! 

Adapted from The Wooden Skillet

Ingredients

• 1 bunch collard greens, washed and patted dry
• 1 orange or yellow pepper, thinly sliced
• 1 tomato, thinly sliced
• 1 cucumber, thinly sliced
• ¼ head red cabbage, thinly sliced
• 2 avocados, pitted and thinly sliced
• 3 carrots, thinly sliced
• Small handful radish microgreens

Tahini Dressing Ingredients

• ¼ cup tahini
• 2 tbsp. fresh ginger, grated or ginger paste
• ½ tsp. soy sauce 
• ½ cup unsweetened almond milk
• Juice from one lime 
• 2 tbsp. olive oil
• Salt to taste

Directions

1. Combine dressing ingredients in a small bowl. Whisk together and set aside.
2. Place one collard green leaf flat on a plate. 
3. Fill with fresh vegetables. Fold the top and bottom of the collard green leaf toward the center, followed by each side. Roll like a burrito.
4. Cut in half for serving. Dip in tahini dressing and enjoy! 

Adapted from Broke and Cooking

Ingredients

• 1.5 lbs. fresh, uncooked salmon filet
• ⅓ cup soy sauce
• ¼ red onion
• 1 tsp. fresh ginger, grated
• 3 green onions, thinly sliced
• 1 tsp. sesame oil
• ½ tsp. red pepper flakes
• Salt to taste
• 1 tsp. sesame seeds
• ¾ cup seaweed salad
• 2 cups mixed greens

Directions

1. Remove the skin from the salmon filet and cut into bite-sized pieces. Place in a bowl and refrigerate while you prepare the rest of the ingredients.
2. In a small bowl, whisk together the soy sauce, onion, ginger, green onions, sesame oil, red pepper flakes, and salt.
3. Remove salmon from the refrigerator. Add the marinade and seaweed salad. Toss to combine.
4. Divide mixed greens among two bowls, top with the poke mixture and sesame seeds, and devour dinner.

Adapted from Abra’s Kitchen

Ingredients

• 2 Avocados
• ¼ cup agave
• Zest of one lime
• ½ cup coconut cream
• 2 tbsp. coconut oil, melted and cooled
• ½ cup pecans
• 6 dates, pitted
• ½ cup unsweetened coconut flakes
• 1 tsp. lime zest
• Salt to taste

Directions

1. Add the pecans, dates, coconut flakes, lime zest, and salt to a food processor. Pulse until thoroughly chopped and blended. If too crumbly, add water a teaspoon at a time until dough sticks together.
2. Press the crust into and along the edges of a pie plate. 
3. Place in the freezer for 10 minutes.
4. Rinse out and dry the food processor.
5. Add avocado, agave, lime zest, coconut cream, and coconut oil to the clean food processor. Pulse until smooth.
6. Remove pie plate with crust from the freezer. Pour filling into the pie plate. 
7. Place in the freezer for 15 minutes.
8. Remove, top with extra lime zest, serve, and indulge!