• 3 cups Bob’s Red Mill Gluten Free Protein Oats
• ½ cup chopped almonds
• ½ cup chopped pecans
• ½ cup chopped walnuts
• ⅓ cup hemp hearts
• ⅓ cup chia seeds
• ⅓ cup pumpkin seeds
• ⅓ cup sunflower seeds
• ⅓ cup unsweetened shredded coconut
• ½ cup chopped pitted dates
• ½ cup golden raisins
• 1 teaspoon pumpkin pie spice
• ⅓ cup unsweetened almond butter
• ½ cup pure maple syrup
• 2 tablespoons date syrup
• ⅓ cup olive oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon Maldon sea salt flakes

For the Salad

• 6 cups chopped romaine or green leaf lettuce
• 1 large English cucumber thinly sliced
• 2 cups cherry tomatoes halved
• ½ small red onion thinly sliced
• ½ cup pitted Kalamata olives drained
• 4 ounces feta cheese crumbled

For the lemon-oregano vinaigrette:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 small garlic clove finely minced
• ½ teaspoon Dijon mustard
• Freshly ground black pepper to taste
• Salt to taste

For the Rice + Shrimp

• 1 cup dry whole-grain red rice
• Water according to rice package directions
• 1 pound large raw shrimp peeled and deveined
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves finely minced
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup fresh basil thinly sliced

For the Vinaigrette

• ¼ cup freshly squeezed orange juice
• 1 teaspoon finely grated orange zest
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey optional
• Pinch of salt and black pepper

• 1 cup pumpkin purée
• 1 cup plain Greek yogurt
• 3 large eggs
• ½ cup creamy almond butter stirred well
• ⅓ cup pure maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• 1 teaspoon baking powder
• Pinch of salt

Salad

• 2 bunches Tuscan kale tough stems removed and leaves finely chopped
• 1 honeynut squash halved, seeded and cut into ½-inch cubes; peeling optional
• 1 tbsp extra-virgin olive oil for roasting
• 1 Arils from 1 pomegranate
• 1 apple cored and chopped
• ½ cup pecans roughly chopped
• 2 slices bacon chopped

Salad Dressing

• 2 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 garlic clove finely grated or minced
• 2 tablespoons orange vinegar plus more to taste
• ¼ cup extra-virgin olive oil
• ¼ teaspoon salt
• Freshly ground black pepper to taste

• 1½ cups old-fashioned rolled oats
• 2 tablespoons pumpkin seeds pepitas
• 1 tablespoon ground flaxseed
• ¼ cup chopped almonds
• ¼ cup chopped walnuts
• ⅓ cup plus 1 tablespoon chopped dates
• ½ teaspoon ground cinnamon
• ½ tablespoon chia seeds
• ¼ cup natural peanut butter
• 1 medium ripe banana mashed
• 1 tablespoon honey
• ¼ teaspoon fine sea salt

Salad

• 1.25 lbs Bone in skinless chicken breasts
• .5 cup Low-sodium chicken broth
• 1.5 cups brown rice
• 4 cups Kale stems removed and finely chopped
• 1.5 cups Red cabbage thinly shredded
• 1.5 cups Green cabbage thinly shredded
• 1 cup Carrots julienned or shredded
• 3 Scallions thinly sliced
• .25 cup Fresh cilantro chopped ¼ cup
• .25 cup Roasted peanuts chopped ¼ cup
• Fresh lime wedges For serving

Peanut Lime Dressing

• 3 tbsp Natural creamy peanut butter unsweetened
• 1 tbsp Extra-virgin olive oil
• 3 tbsp Fresh lime juice
• 1½ tbsp Low-sodium tamari or soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• 2 tsp Fresh ginger grated
• 1 clove Garlic minced
• 1 tsp Honey or maple syrup
• 2-4 tbsp Warm water to thin

• 2 cups old-fashioned rolled oats
• 1 cup unsweetened pumpkin purée
• 1 cup plain Greek yogurt
• 2 cups unsweetened oat milk or milk of choice
• ¼ cup chia seeds
• ¼ cup pure maple syrup adjust to taste
• 1 tablespoon pumpkin pie spice
• 3 medium apples diced (Honeycrisp, Gala, or Fuji work well)
• ½ cup raw pepitas pumpkin seeds