Ingredients (1 serving):

• 2 large eggs
• 1 tbsp white miso paste
• 2 cups water
• 1 slice sourdough bread
• ½ ripe avocado
• 1 tsp sesame seeds
• ¼ tsp red chili flakes
• 1 tsp rice vinegar
• Sea salt to taste
• Microgreens for garnish – optional

Instructions:

1. In a medium saucepan, whisk miso paste into water until dissolved. Bring to a gentle simmer over medium heat.
2. Add rice vinegar to the miso broth (this helps the eggs hold their shape).
3. Crack each egg into a small bowl, then gently slide into the simmering broth.
4. Poach eggs for 3-4 minutes for runny yolks, or 5-6 minutes for firmer yolks.
5. While eggs poach, toast sourdough until golden and crisp.
6. Mash avocado onto the toast and sprinkle with sea salt.
7. Using a slotted spoon, carefully remove poached eggs and place on top of avocado toast.
8. Garnish with sesame seeds, chili flakes, and microgreens if using.
9. Serve immediately while eggs are warm and yolks are runny.

Ingredients (1 serving):

• 1 salmon fillet (6 oz)
• 1 small fennel bulb
• 1 orange
• 2 cups mixed greens
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• ¼ tsp sea salt
• ⅛ tsp black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp sliced almonds – optional

Instructions:

1. Preheat oven to 400°F (200°C). Season salmon with salt, pepper, and half of the dill.
2. Place salmon on a baking sheet and roast for 12-15 minutes until cooked through.
3. While salmon cooks, thinly slice fennel bulb using a mandoline or sharp knife.
4. Supreme the orange: cut off top and bottom, then remove peel and pith. Cut between membranes to release segments.
5. In a large bowl, combine mixed greens, sliced fennel, and orange segments.
6. Whisk together olive oil, lemon juice, remaining dill, salt, and pepper for dressing.
7. Flake cooked salmon into large pieces and add to the salad.
8. Drizzle with dressing and toss gently to combine.
9. Garnish with sliced almonds if using and serve immediately.

Ingredients (1 serving):

• ½ cup farro
• 2 cups vegetable broth
• 1 cup mixed mushrooms (cremini, shiitake, oyster)
• 1 shallot, finely diced
• 1 clove garlic, minced
• 1 tsp truffle oil
• 2 tbsp grated Parmesan cheese
• 1 tbsp olive oil
• ¼ cup dry white wine – optional
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat vegetable broth in a saucepan and keep at a gentle simmer.
2. In a separate heavy-bottomed pot, heat olive oil over medium heat. Add shallot and cook until translucent, about 3 minutes.
3. Add mushrooms and cook until browned and their liquid has evaporated, about 8 minutes.
4. Add garlic and cook for 1 minute until fragrant.
5. Add farro and stir to coat with oil. If using wine, add now and cook until absorbed.
6. Add warm broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next.
7. Continue this process for 30-40 minutes until farro is tender but still chewy.
8. Remove from heat and stir in Parmesan cheese, truffle oil, and parsley.
9. Season with salt and pepper to taste. Let rest for 2 minutes before serving.
10. Garnish with additional parsley and a drizzle of truffle oil if desired.

Ingredients (1 serving):

• ½ cup rolled oats
• 1 cup water or almond milk
• 1 tsp rose water
• 2 tbsp pistachios, chopped
• 1 tsp honey
• 2 tbsp pomegranate seeds
• 1 tsp chia seeds – optional
• Pinch of cardamom – optional

Instructions:

1. Combine oats and liquid in a small saucepan. Bring to a gentle simmer over medium heat.
2. Cook for 5-7 minutes, stirring occasionally, until oats are creamy and have absorbed most liquid.
3. Remove from heat and stir in rose water and cardamom if using.
4. Transfer to a bowl and top with chopped pistachios, pomegranate seeds, and chia seeds if using.
5. Drizzle with honey and let sit for 1 minute to allow flavors to meld.
6. For extra luxury, garnish with edible rose petals if available.
7. Serve warm and enjoy the aromatic experience.

Mediterranean Lamb & Quinoa Bowl

A sophisticated lunch bowl featuring tender lamb marinated in Mediterranean herbs, paired with protein-rich quinoa and a vibrant cucumber-yogurt sauce. The combination provides zinc for skin healing and anti-inflammatory herbs that support cellular repair and radiance.

Prep: 20 min · Cook: 25 min

Glow Benefit: Lamb provides zinc for skin healing, quinoa offers complete protein, cucumber-yogurt sauce cools inflammation.

Saffron Seafood Orzo with Lemon Butter

An elegant seafood dish that combines the luxurious aroma of saffron with tender shrimp and scallops. The orzo absorbs the rich flavors while providing complex carbohydrates, and the lemon butter sauce adds brightness that enhances collagen absorption from the seafood.

Prep: 15 min · Cook: 20 min

Glow Benefit: Seafood provides zinc and omega-3s, saffron offers antioxidants, lemon enhances collagen absorption.

Ingredients (1 serving):

• 2 large eggs
• 1 cup fresh spinach, chopped
• ¼ cup microgreens
• 2 tbsp feta cheese, crumbled
• ½ tsp sumac
• 1 tbsp olive oil
• 1 tbsp fresh chives, chopped
• ¼ tsp sea salt
• ⅛ tsp black pepper
• 1 tsp lemon juice – optional

Instructions:

1. In a bowl, whisk eggs with salt, pepper, and half of the sumac until well combined and slightly frothy.
2. Heat olive oil in a non-stick skillet over medium heat. Add chopped spinach and sauté for 1-2 minutes until wilted.
3. Spread spinach evenly in the skillet, then pour egg mixture over the top.
4. Cook for 2-3 minutes until edges set, then gently lift edges to allow uncooked egg to flow underneath.
5. Sprinkle feta cheese over one half of the omelet and cook for another 1-2 minutes.
6. When eggs are mostly set but still slightly runny on top, carefully fold the empty half over the cheese-filled half.
7. Cook for 1 more minute, then slide onto a plate.
8. Top with microgreens, remaining sumac, chives, and a drizzle of olive oil or lemon juice if desired.
9. Serve immediately while warm and fluffy.

Ingredients (1 serving):

• ½ cup edamame, shelled
• 1 medium beet, peeled and cubed
• ½ avocado, sliced
• 1 cup mixed greens
• ½ cup cherry tomatoes, halved
• ¼ cup purple cabbage, shredded
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1 tsp water (for dressing consistency)
• ¼ tsp sea salt
• 1 tbsp sunflower seeds – optional

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet cubes with ½ tsp olive oil and a pinch of salt.
2. Spread beets on a baking sheet and roast for 30-35 minutes until tender and slightly caramelized.
3. While beets roast, cook edamame according to package directions (typically boil for 4-5 minutes), then drain and rinse with cold water.
4. In a small bowl, whisk together tahini, lemon juice, remaining olive oil, water, and salt to create a smooth dressing.
5. Assemble the bowl starting with mixed greens as the base.
6. Arrange roasted beets, edamame, avocado slices, cherry tomatoes, and purple cabbage in sections over the greens.
7. Drizzle with tahini-lemon dressing and sprinkle with sunflower seeds if using.
8. Serve immediately, or store dressing separately if meal prepping for later.

Ingredients (1 serving):

• 8-10 large shrimp, peeled and deveined
• ½ cup black rice
• 1 cup coconut milk
• 1 stalk lemongrass, bruised
• 1 lime (zest and juice)
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• ¼ tsp chili flakes
• 1 tbsp coconut oil
• 1 tbsp fresh cilantro, chopped
• ¼ tsp sea salt
• 1 tsp fish sauce – optional

Instructions:

1. Cook black rice according to package directions (typically 1:2 rice to water ratio, simmer for 30 minutes).
2. While rice cooks, heat coconut oil in a medium saucepan over medium heat.
3. Add garlic, ginger, and chili flakes. Sauté for 1 minute until fragrant.
4. Add lemongrass stalk and cook for another minute to release flavors.
5. Pour in coconut milk and bring to a gentle simmer. Cook for 5 minutes to infuse flavors.
6. Add shrimp to the simmering coconut broth and cook for 3-4 minutes until pink and opaque.
7. Remove from heat and stir in lime zest, lime juice, fish sauce (if using), and salt.
8. Remove lemongrass stalk before serving.
9. To serve, place black rice in a bowl and ladle curry with shrimp over the top.
10. Garnish with fresh cilantro and an extra lime wedge if desired.

Ingredients (1 serving):

• 1 cup pitaya (dragon fruit) purée (frozen or fresh)
• ½ cup coconut yogurt
• 1 tbsp chia seeds
• 2 tbsp fresh mint, chopped
• ¼ cup granola
• ½ banana, sliced
• 2 tbsp coconut flakes
• 1 tsp honey or maple syrup – optional
• 1 tbsp hemp seeds – optional

Instructions:

1. If using frozen pitaya purée, let it thaw slightly for 5-10 minutes until scoopable but still frosty.
2. In a blender, combine pitaya purée and coconut yogurt. Blend until smooth and creamy.
3. Pour the pitaya mixture into a shallow bowl, creating a smooth base.
4. Arrange banana slices in a circular pattern over one section of the bowl.
5. Sprinkle chia seeds, granola, and coconut flakes in separate sections for visual appeal.
6. Garnish with fresh mint leaves and hemp seeds if using.
7. Drizzle with honey or maple syrup if additional sweetness is desired.
8. Serve immediately for best texture and vibrant color.

Ingredients (1 serving):

• 1 large leek, white and light green parts only
• 1 cup canned white beans, rinsed
• 2 cups vegetable broth
• 1 tsp fresh rosemary, chopped
• 1 tbsp olive oil
• ¼ fennel bulb, sliced
• 1 slice sourdough bread
• ¼ tsp sea salt
• ⅛ tsp black pepper
• 1 tbsp Parmesan cheese – optional
• 1 tsp lemon juice – optional

Instructions:

1. Thoroughly clean leeks by slicing lengthwise and rinsing between layers to remove dirt. Then slice crosswise.
2. Heat olive oil in a medium pot over medium heat. Add leeks and fennel, sauté for 5-7 minutes until softened.
3. Add white beans, vegetable broth, rosemary, salt, and pepper. Bring to a simmer.
4. Reduce heat and simmer for 20 minutes until vegetables are very tender.
5. Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer to a blender in batches.
6. While soup simmers, toast sourdough bread until golden and crisp.
7. Return soup to pot if using blender, and adjust seasoning if needed.
8. Serve soup hot, garnished with a drizzle of olive oil, Parmesan if using, and lemon juice.
9. Serve with toasted sourdough on the side for dipping.

Ingredients (1 serving):

• 2 bell peppers (any color)
• ½ cup cooked farro
• 2 tbsp feta cheese, crumbled
• 2 tbsp fresh herbs (parsley, mint, dill), chopped
• 1 tsp lemon zest
• 1 tbsp olive oil
• ¼ cup cherry tomatoes, quartered
• 1 clove garlic, minced
• ¼ tsp sea salt
• ⅛ tsp black pepper
• ¼ cup vegetable broth or water

Instructions:

1. Preheat oven to 375°F (190°C). Cut bell peppers in half lengthwise and remove seeds and membranes.
2. Place pepper halves cut-side up in a baking dish just large enough to hold them snugly.
3. In a bowl, combine cooked farro, feta cheese, fresh herbs, lemon zest, cherry tomatoes, garlic, salt, and pepper.
4. Drizzle with half of the olive oil and mix well to combine.
5. Spoon the farro mixture evenly into the pepper halves, pressing down gently.
6. Pour vegetable broth or water into the bottom of the baking dish around (not over) the peppers.
7. Drizzle remaining olive oil over the stuffed peppers.
8. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until peppers are tender and filling is heated through.
9. Let rest for 5 minutes before serving. The peppers will continue to soften as they cool slightly.

Ingredients (1 serving):

• 2 slices sourdough bread
• 3 oz smoked salmon
• ½ avocado, sliced
• ¼ cup microgreens
• 1 tsp lemon zest
• 1 tbsp capers – optional
• 1 tsp olive oil
• ¼ tsp black pepper
• 1 tbsp red onion, thinly sliced – optional
• Fresh dill for garnish – optional

Instructions:

1. Toast sourdough slices until golden and crisp around the edges.
2. While bread toasts, slice avocado and prepare other ingredients.
3. Arrange avocado slices evenly on the warm toast, gently pressing to adhere.
4. Layer smoked salmon over the avocado, creating elegant folds for visual appeal.
5. Top with microgreens, capers (if using), and red onion (if using).
6. Zest lemon directly over the toast for maximum freshness and aroma.
7. Drizzle with olive oil and season with black pepper.
8. Garnish with fresh dill if using for an extra touch of elegance.
9. Serve immediately while the toast is still warm and crisp.

Ingredients (1 serving):

• 4 oz sushi-grade salmon, cubed
• ½ cup cooked sushi rice or brown rice
• ½ cucumber, diced
• ½ avocado, cubed
• 1 tsp sesame seeds
• 1 tbsp tamari or soy sauce
• ½ tsp sesame oil
• ¼ tsp rice vinegar
• 1 green onion, sliced
• 1 tsp fresh ginger, grated
• Nori strips – optional
• ¼ tsp chili flakes – optional

Instructions:

1. Ensure salmon is very fresh and specifically labeled “sushi-grade” or “sashimi-grade.”
2. Cut salmon into ½-inch cubes and place in a bowl.
3. In a small bowl, whisk together tamari, sesame oil, rice vinegar, and grated ginger to make the marinade.
4. Pour half of the marinade over the salmon and gently toss to coat. Let marinate for 10-15 minutes in the refrigerator.
5. While salmon marinates, prepare rice if not already cooked, and dice cucumber and avocado.
6. To assemble the bowl, place rice as the base, then arrange marinated salmon, cucumber, and avocado in sections.
7. Drizzle with remaining marinade and garnish with sesame seeds, green onion, and nori strips if using.
8. Add chili flakes if desired for a slight heat.
9. Serve immediately for the freshest flavor and texture.

Ingredients (1 serving):

• 2 large carrots, cut into batons
• ½ block firm tofu, cubed
• ½ cup chickpeas, rinsed
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp pomegranate seeds
• 1 tbsp olive oil
• ½ tsp cumin
• ¼ tsp sea salt
• 2 tbsp fresh parsley, chopped
• 1 cup cooked quinoa or farro

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss carrot batons with ½ tbsp olive oil, cumin, and a pinch of salt. Spread on one side of baking sheet.
3. Pat tofu dry and cube, then toss with remaining olive oil. Place on other side of baking sheet with chickpeas.
4. Roast for 25-30 minutes until carrots are tender and slightly caramelized, and tofu is golden.
5. While vegetables roast, prepare tahini sauce by whisking tahini, lemon juice, maple syrup, and 2-3 tbsp water until smooth and creamy.
6. Cook quinoa or farro according to package directions if not already prepared.
7. To assemble the bowl, place grain as base, then arrange roasted carrots, tofu, and chickpeas over the top.
8. Drizzle generously with tahini sauce and garnish with pomegranate seeds and fresh parsley.
9. Serve warm, celebrating the completion of your luxury glow week.