BREAKFAST

Lemon Ricotta Protein Pancakes with Roasted Blueberries & Honey-Citrus Drizzle

Ingredients

1 cup ricotta cheese

2 large eggs

1/2 cup protein powder

1 tbsp lemon zest

1 cup fresh blueberries

2 tbsp honey

1 tbsp fresh lemon juice

Directions

1. Preheat oven to 400°F (200°C). Toss blueberries with 1 tsp honey and roast for 10 minutes.
2. Whisk together ricotta, eggs, protein powder, and lemon zest until smooth.
3. Heat a non-stick pan over medium heat and cook pancakes until golden on both sides.
4. Mix remaining honey with lemon juice for the drizzle.
5. Serve pancakes topped with roasted blueberries and honey-citrus drizzle.

Truffle Scrambled Eggs on Cauliflower Toast with Caramelized Shallots & Microgreens

Ingredients

4 large eggs

2 slices cauliflower bread

2 shallots, thinly sliced

1 tsp truffle oil

1/4 cup microgreens

1 tbsp butter

Salt and pepper to taste

Directions

1. Caramelize shallots in butter over low heat for 15 minutes until golden.
2. Toast cauliflower bread until crisp.
3. Whisk eggs with truffle oil, salt, and pepper. Scramble gently over low heat.
4. Top cauliflower toast with scrambled eggs, caramelized shallots, and microgreens.

Savory Yogurt Bowl with Smoked Salmon, Pickled Beets & Dill Granola

Ingredients

1 cup Greek yogurt

3 oz smoked salmon

1/4 cup pickled beets

1/4 cup dill granola

1 tbsp capers

1 tsp lemon zest

Fresh dill for garnish

Directions

1. Spread yogurt in a shallow bowl.
2. Arrange smoked salmon, pickled beets, and capers over yogurt.
3. Sprinkle with dill granola and lemon zest.
4. Garnish with fresh dill before serving.

Shakshuka with Harissa-Spiced Chickpeas & Cashew Labneh

Ingredients

4 eggs

1 can chickpeas, drained

1 tbsp harissa paste

1 can crushed tomatoes

1/2 cup cashew labneh

1 onion, diced

2 cloves garlic, minced

1 tsp cumin

Directions

1. Sauté onion and garlic until soft. Add harissa and cumin, cook 1 minute.
2. Add crushed tomatoes and chickpeas, simmer for 10 minutes.
3. Make wells in the sauce and crack eggs into them. Cover and cook until eggs are set.
4. Serve with dollops of cashew labneh.

LUNCH

Korean BBQ Turkey Meatballs with Cauliflower Rice & Kimchi-Lime Aioli

Ingredients

1 lb ground turkey

2 tbsp Korean BBQ sauce

1 cup cauliflower rice

1/4 cup kimchi

2 tbsp mayonnaise

1 tsp lime juice

1 green onion, sliced

Directions

1. Mix turkey with 1 tbsp BBQ sauce and form into meatballs. Bake at 375°F (190°C) for 20 minutes.
2. Sauté cauliflower rice until tender.
3. Blend kimchi, mayo, and lime juice for aioli.
4. Serve meatballs over cauliflower rice with aioli drizzle and green onions.

Crispy Zucchini Fritters with Whipped Feta & Sun-Dried Tomato Relish

Ingredients

2 medium zucchinis, grated

1 egg

1/4 cup almond flour

1/2 cup feta cheese

2 tbsp sun-dried tomatoes

1 tbsp olive oil

1 tsp lemon zest

Directions

1. Squeeze excess moisture from zucchini. Mix with egg and almond flour.
2. Form patties and pan-fry in olive oil until crispy.
3. Whip feta with lemon zest until creamy.
4. Top fritters with whipped feta and sun-dried tomato relish.

Burrata & Beet Hummus Bowl with Toasted Seeds & Balsamic Drizzle

Ingredients

1 ball burrata cheese

1 cup beet hummus

2 tbsp mixed seeds (pumpkin, sunflower)

1 tbsp balsamic glaze

1 cup arugula

1 tsp olive oil

Directions

1. Toast seeds in a dry pan until fragrant.
2. Spread beet hummus in a bowl.
3. Tear burrata over hummus.
4. Top with arugula, toasted seeds, and balsamic drizzle.

Saffron-Infused Seafood & Quinoa Paella

Ingredients

1 cup quinoa

1 pinch saffron

8 oz mixed seafood (shrimp, mussels)

1 bell pepper, diced

1/2 cup peas

2 cloves garlic

1 tsp smoked paprika

Directions

1. Soak saffron in 2 tbsp warm water.
2. Sauté garlic, bell pepper, and paprika. Add quinoa and toast 1 minute.
3. Add saffron water and 2 cups broth. Simmer 15 minutes.
4. Add seafood and peas, cook until seafood is done.

DINNER

Seared Scallops with Cauliflower-Miso Purée & Black Garlic Oil

Ingredients

8 large scallops

1 cup cauliflower florets

1 tbsp white miso paste

2 cloves black garlic

2 tbsp olive oil

1 tbsp butter

Chives for garnish

Directions

1. Steam cauliflower until tender. Blend with miso until smooth.
2. Infuse olive oil with mashed black garlic.
3. Pat scallops dry and sear in butter 2 minutes per side.
4. Serve scallops over purée with garlic oil and chives.

Crispy-Skin Chicken Thighs with Date Jus & Roasted Root Purée

Ingredients

4 chicken thighs

2 dates, pitted

1 cup mixed root vegetables

1/2 cup chicken stock

2 tbsp butter

1 sprig thyme

Salt and pepper

Directions

1. Season chicken and cook skin-side down until crispy. Finish in oven.
2. Roast roots until tender, then blend with butter.
3. Simmer dates in stock until reduced to a syrup.
4. Serve chicken over purée with date jus.

Healthy Lobster Ravioli with Brown Butter Sage & Lemon Zest

Ingredients

1 lb lobster meat

20 wonton wrappers

1/4 cup ricotta

4 tbsp butter

6 sage leaves

1 tsp lemon zest

1 egg, beaten

Directions

1. Mix lobster with ricotta and lemon zest for filling.
2. Place filling on wonton wrappers, brush edges with egg, and seal.
3. Boil ravioli 2-3 minutes until they float.
4. Brown butter with sage and toss with ravioli.

Classic Herb Chicken and Whole Wheat Dumplings with Cauliflower Cream

Ingredients

4 chicken breasts

1 cup whole wheat flour

1/2 cup buttermilk

2 cups cauliflower florets

2 tbsp herbs (thyme, parsley)

4 cups chicken broth

1 onion, diced

Directions

1. Poach chicken in broth with onions until cooked. Remove and shred.
2. Steam cauliflower and blend until creamy.
3. Mix flour, buttermilk, and herbs to form dumpling dough.
4. Return shredded chicken to broth, drop in dumplings, cover and cook 15 minutes.
5. Serve with cauliflower cream.