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

• 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

• 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

Crispy Tofu

• 1 block extra-firm tofu 14 ounces, drained and pressed
• 1 tablespoon arrowroot starch
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• 2 teaspoons avocado oil

Vegetables

• 6 cups chopped Napa cabbage
• 2 cups snow peas strings removed
• 5 ounces shiitake mushrooms stems removed and caps sliced
• 1 teaspoon avocado oil
• 3 garlic cloves minced
• 1 tablespoon grated fresh ginger

Sauce

• 2 tablespoons reduced-sodium tamari or soy sauce
• 2 tablespoons unseasoned rice wine vinegar
• 2 teaspoons toasted sesame oil
• 1 teaspoon maple syrup
• 2 tablespoons water
• ½ teaspoon arrowroot starch
• ¼ teaspoon red pepper flakes optional

Toppings

• ¼ cup chopped unsalted peanuts
• 3 green onions sliced
• 1 tablespoon black sesame seeds
• Lime wedges optional

• 1 slice Ezekiel sprouted whole grain bread
• ½ medium avocado approximately 75 g
• 3 ounces smoked salmon
• ½ cup loosely packed arugula
• 2 tablespoons Cleveland Kitchen Pickled Red Onions drained
• ½ teaspoon everything but the bagel seasoning
• 1 tablespoon tahini
• 1 teaspoon extra virgin olive oil
• 1/2 tablespoon fresh lemon juice
• 1–2 teaspoons water to thin
• – optional

• – 1 pound ground chicken approximately 92% lean
• – ¼ cup gluten-free breadcrumbs about 30 g
• – 2 tablespoons ground flaxseed about 14 g
• – 3 tablespoons water
• – 1 large egg
• – ⅓ cup crumbled feta about 2 ounces
• – 2 garlic cloves minced
• – 2 tablespoons chopped fresh parsley
• – 1 teaspoon dried oregano
• – ¼ teaspoon salt
• – ¼ teaspoon black pepper
• – 2 medium sweet potato cubed with skins on
• – 1 tablespoon olive oil
• – ½ teaspoon smoked paprika
• – ¼ teaspoon salt
• – 12 ounces kale tough stems removed and leaves chopped
• – 2 medium heirloom tomatoes about 300 g total, diced
• – 2 scallions thinly sliced
• – ½ cup drained pickled red onion
• – ¼ cup Trader Joe’s Fried Shallots
• – ¼ cup Primal Kitchen Yum Yum Sauce
• – 1–2 tablespoons water optional, to thin the sauce