Ingredients (1 serving):

• 1 egg yolk
• ⅔ cup almond milk
• 1 tsp honey
• ½ tsp vanilla
• ½ tsp lemon zest
• Pinch cinnamon

Instructions:

1. In a small saucepan, whisk almond milk and egg yolk together thoroughly before applying any heat.
2. Turn heat to low and add honey, vanilla, lemon zest, and cinnamon to the saucepan.
3. Stir constantly with a wooden spoon or silicone spatula for 3-5 minutes until the mixture thickens to a soft custard consistency.
4. Important: Do not let the mixture boil, as this will cause the eggs to scramble rather than create a smooth custard.
5. Once thickened, immediately pour into a small serving bowl.
6. Let cool slightly before eating to allow flavors to meld and custard to set further.

Ingredients (1 serving):

• 1 chicken thigh
• ½ tsp turmeric
• ½ tsp garlic powder
• ½ lemon (cut into 2 slices)
• ½ cup cooked quinoa
• 1 tbsp chopped parsley
• 1 tsp olive oil
• Salt & pepper

Instructions:

1. Pat the chicken thigh dry and season both sides with turmeric, garlic powder, salt, and pepper, pressing the spices into the meat.
2. Heat olive oil in a skillet over medium-high heat until shimmering but not smoking.
3. Place chicken in the skillet skin-side down and sear for 4-5 minutes until golden brown and crispy.
4. Flip the chicken and cook for another 4-5 minutes until cooked through and internal temperature reaches 165°F.
5. Add lemon slices to the pan during the last minute of cooking to char slightly and release their oils.
6. While chicken cooks, toss cooked quinoa with chopped parsley and season with salt and pepper.
7. Serve the seared turmeric chicken over herbed quinoa with charred lemon slices for squeezing over everything.

Ingredients (1 serving):

• ½ cup roasted red peppers (jarred)
• ½ cup canned crushed tomatoes
• ⅓ cup broth
• 2 tbsp coconut milk
• 1 garlic clove
• 1 tsp olive oil (for drizzle)
• ½ tsp dried basil
• Salt & pepper

Instructions:

1. In a blender, combine roasted red peppers, crushed tomatoes, broth, and dried basil.
2. Blend on high speed for 1-2 minutes until completely smooth and uniform in texture.
3. Pour the blended mixture into a saucepan and bring to a gentle simmer over medium heat.
4. Simmer for 5 minutes, stirring occasionally, to allow flavors to meld.
5. Stir in coconut milk until fully incorporated and the bisque becomes creamy.
6. In a small bowl, mix olive oil with minced garlic to create the herb drizzle.
7. Pour the bisque into a bowl and drizzle the garlic oil over the top in an attractive pattern.
8. Finish with cracked black pepper and serve warm.

Ingredients (1 serving):

• 1 egg
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped tomato
• Pinch garlic powder
• Pinch salt + pepper
• ½ tsp olive oil

Instructions:

1. Preheat oven or air fryer to 350°F (175°C).
2. Brush a small ramekin or oven-safe dish with olive oil to prevent sticking.
3. Crack the egg into a small bowl and whisk lightly with a fork.
4. Add chopped parsley, chopped tomato, garlic powder, salt, and pepper to the beaten egg.
5. Mix gently until all ingredients are evenly distributed.
6. Pour the egg mixture into the prepared ramekin.
7. Bake for 12 minutes until the egg is set and slightly puffed.
8. Remove from oven and drizzle with a touch of olive oil before serving.

Ingredients (1 serving):

• ½ can salmon (about 3 oz)
• ½ cup cooked rice
• 1 tbsp crushed roasted chickpeas
• 1 tbsp parsley
• ½ tbsp lemon juice
• Pinch paprika
• 1 tsp olive oil

Instructions:

1. Drain canned salmon well and place in a mixing bowl.
2. Add chopped parsley, lemon juice, paprika, salt, and pepper to the salmon.
3. Mix gently until all ingredients are well combined but the salmon still maintains some texture.
4. Heat a small skillet over medium heat and warm the salmon mixture for 2-3 minutes until heated through.
5. While salmon heats, prepare the crispy chickpea crumble by roasting chickpeas in an air fryer at 375°F for 8 minutes or in a dry pan until crisp, then crushing lightly.
6. Place warm rice in a serving bowl and top with the herbed salmon mixture.
7. Sprinkle the crispy chickpea crumble over the top and finish with a drizzle of olive oil.

Ingredients (1 serving):

• ½ cup cooked lentils
• ¼ cup coconut milk
• ¼ cup broth
• ½ garlic clove
• ½ tsp turmeric
• ½ tsp cumin
• ½ cup cooked rice
• 1 tbsp chopped cilantro
• 1 tsp olive oil

Instructions:

1. In a small pan, sauté minced garlic lightly in a teaspoon of oil until fragrant.
2. Add cooked lentils, broth, coconut milk, and turmeric to the pan.
3. Simmer for 5 minutes, stirring occasionally, until the curry has thickened slightly.
4. While curry simmers, stir cumin into the cooked rice until evenly distributed.
5. In a small bowl, mix chopped cilantro with olive oil to create the cilantro oil.
6. To serve, plate the cumin rice and top with the golden coconut lentil curry.
7. Drizzle the cilantro oil over everything in an attractive pattern.
8. Serve immediately while hot and fragrant.

Ingredients (1 serving):

• 1 cup frozen berries
• ½ cup almond milk
• ½ tsp vanilla
• 1 tbsp pumpkin seeds or sunflower seeds
• Lemon zest

Instructions:

1. Begin by toasting the seeds. Heat a dry skillet over medium heat and add pumpkin or sunflower seeds.
2. Toast seeds for 1-2 minutes, shaking the pan frequently, until they become fragrant and lightly golden.
3. Remove seeds from the pan immediately to prevent burning and set aside to cool.
4. In a blender, combine frozen berries, almond milk, and vanilla extract.
5. Blend until the mixture is thick and spoonable, similar to soft-serve ice cream consistency.
6. Pour the thick smoothie mixture into a bowl and spread evenly with the back of a spoon.
7. Sprinkle the toasted seeds over the top and finish with fresh lemon zest.
8. Serve immediately with a spoon for the best texture experience.

Ingredients (1 serving):

• 1 white fish fillet (cod or tilapia) ~4 oz
• ½ fennel bulb, thinly sliced
• ½ cup cooked rice
• Pinch saffron threads
• 1 garlic clove, sliced
• 1 tsp olive oil
• Salt & pepper

Instructions:

1. Begin by infusing the rice with saffron. Place a pinch of saffron threads in 1 tablespoon of warm water and let steep for 5 minutes, then mix into the cooked rice.
2. Heat olive oil in a skillet over medium heat. Add thinly sliced fennel and cook for 5 minutes, stirring occasionally, until softened and caramelized.
3. Add sliced garlic to the skillet and cook for 1 minute until fragrant but not browned.
4. Push the fennel and garlic to one side of the skillet and add the seasoned fish fillet to the empty space.
5. Cook the fish for 3-4 minutes per side, depending on thickness, until opaque and flaky.
6. To serve, place the saffron rice on a plate, top with the caramelized fennel and garlic, then place the white fish fillet over everything.
7. Drizzle with any remaining pan juices for extra flavor.

Ingredients (1 serving):

• 1 chicken thigh (finely chopped)
• 1 tsp grated ginger
• 1 garlic clove
• 1 tbsp sweet chili sauce
• ¼ shallot, thinly sliced
• 1 tsp oil
• 4 lettuce leaves

Instructions:

1. Begin by preparing the crispy shallots. Heat oil in a skillet over medium heat and add thinly sliced shallot.
2. Cook shallots for 3-4 minutes, stirring frequently, until golden brown and crispy. Remove from skillet and set aside on paper towels.
3. In the same skillet, add finely chopped chicken thigh and cook for 4-5 minutes until no longer pink.
4. Add minced garlic and grated ginger to the chicken and cook for 1 minute until fragrant.
5. Stir in sweet chili sauce and cook for 1 more minute until the chicken is well-coated and glazed.
6. Arrange lettuce leaves on a plate like little cups.
7. Spoon the sweet chili ginger chicken mixture into the lettuce cups.
8. Top with the crispy shallots and serve immediately.

Ingredients (1 serving):

• 1 apple, diced
• ¼ tsp cinnamon
• 1 tbsp crushed walnuts
• 1 tsp honey
• 1 tsp olive oil or butter

Instructions:

1. Peel and dice the apple into ½-inch pieces for even cooking.
2. Heat olive oil or butter in a small skillet over medium heat.
3. Add diced apple and cinnamon to the skillet and sauté for 5-7 minutes, stirring occasionally, until the apples are tender and golden.
4. While apples cook, place walnuts in a small bag and crush with a rolling pin or the bottom of a heavy glass, creating a coarse “walnut dust.”
5. Transfer the warm cinnamon apples to a serving bowl.
6. Sprinkle the crushed walnut dust evenly over the apples.
7. Drizzle with honey and serve immediately while warm and comforting.

Ingredients (1 serving):

• 1 cup chopped kale or spinach
• 1 cup diced potatoes
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp parsley
• ½ garlic clove
• 1 tsp olive oil
• Salt + pepper

Instructions:

1. Preheat oven to 425°F (220°C). Dice potatoes into ½-inch cubes for even roasting.
2. Toss potato cubes with olive oil, chopped parsley, salt, and pepper.
3. Spread potatoes in a single layer on a baking sheet and roast for 20 minutes until golden and crispy.
4. While potatoes roast, prepare the lemon tahini dressing by whisking tahini, lemon juice, minced garlic, and enough water to thin to a drizzling consistency.
5. In a skillet, lightly sauté the chopped kale or spinach until just wilted but still vibrant.
6. To assemble the bowl, place the sautéed greens at the bottom, top with the herb-roasted potatoes.
7. Drizzle generously with the lemon tahini dressing and serve immediately.

Ingredients (1 serving):

• 1 chicken thigh
• ½ cup crushed tomatoes
• ½ tsp dried basil
• ½ cup cooked polenta
• 1 tbsp parmesan OR 1 tsp nutritional yeast
• 1 garlic clove
• 1 tsp olive oil

Instructions:

1. Season the chicken thigh with salt and pepper on both sides.
2. Heat olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden and cooked through.
3. Remove chicken from skillet and set aside to rest.
4. In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
5. Add crushed tomatoes and dried basil to the skillet, scraping up any browned bits from the chicken.
6. Simmer the tomato sauce for 5 minutes to allow flavors to meld.
7. While sauce simmers, warm the cooked polenta and stir in parmesan or nutritional yeast until creamy.
8. To serve, spoon the creamy polenta onto a plate, top with the seared chicken, and pour the tomato basil sauce over everything.

Ingredients (1 serving):

• 1 cup almond milk
• ½ tsp turmeric
• ⅛ tsp cinnamon
• ½ tsp honey
• 1 tsp grated ginger
• Small fruit plate (½ cup berries or 1 sliced pear/apple)

Instructions:

1. In a small saucepan, combine almond milk, turmeric, grated ginger, and cinnamon.
2. Warm over medium heat, whisking continuously to prevent clumping and ensure even distribution of spices.
3. Heat until steaming but not boiling, about 3-4 minutes.
4. Remove from heat and whisk in honey until fully dissolved.
5. For a frothy texture, transfer to a blender and blend for 15 seconds, or use a milk frother.
6. Pour the golden latte into a mug and prepare the fruit plate with fresh berries or sliced fruit.
7. Serve the warm latte alongside the vibrant fruit plate for a complete anti-inflammatory breakfast.

Ingredients (1 serving):

• 3 oz salmon filet
• 1 cup Brussels sprouts, halved
• ½ cup cooked rice
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp chopped parsley
• 1 tsp olive oil

Instructions:

1. Preheat oven to 425°F (220°C). Trim and halve Brussels sprouts.
2. Toss Brussels sprouts with olive oil, salt, and pepper, then spread on a baking sheet.
3. Roast for 15-18 minutes until tender and caramelized around the edges.
4. While Brussels roast, whisk together honey and lemon juice to create the glaze.
5. Season salmon filet with salt and pepper, then pan-sear skin-side down for 4-5 minutes.
6. Flip salmon and brush with the honey-lemon glaze, cooking for another 2-3 minutes until glazed and cooked through.
7. Mix chopped parsley into the cooked rice.
8. Serve the glazed salmon alongside the herbed rice and roasted Brussels sprouts.

Ingredients (1 serving):

• 1 cup cooked rice noodles
• ¼ cup coconut milk
• 1 tbsp red curry paste
• ½ cup spinach
• ½ lime
• 1 garlic clove
• 1 tsp grated ginger
• Basil leaves

Instructions:

1. In a small pot, sauté minced garlic and grated ginger over medium heat until fragrant, about 1 minute.
2. Add red curry paste to the pot and “bloom” it by cooking for 30 seconds, stirring constantly.
3. Pour in coconut milk and a splash of water, stirring to combine with the curry paste.
4. Bring to a gentle simmer and add spinach and cooked rice noodles.
5. Simmer for 2-3 minutes until the spinach is wilted and noodles are heated through.
6. Remove from heat and squeeze fresh lime juice over the noodles.
7. Garnish with fresh basil leaves and serve immediately in a deep bowl.