Step 1: Heat olive oil in a nonstick skillet over medium heat.

Step 2: Add your choice of light greens and tomatoes; sauté for 1–2 minutes until softened.

Step 3: Add black beans and quinoa; stir to heat through and season with cumin, paprika, salt, and pepper.

Step 4: Push mixture to one side of the pan and add eggs; scramble until cooked through.

Step 5: Mix everything together, adjust seasoning if needed, and serve warm.

1) Heat a non-stick pan over medium heat. Add olive oil and sautee peppers and onions then remove.

2) Lay the tortilla flat in the pan.

3) Spread the black beans evenly over half the tortilla and lightly mash.

4) Sprinkle Daiya cheese on top. Add sauteed peppers and onions.

5) Fold the tortilla over and cook 2–3 minutes per side until golden and the cheese melts.

NOTE: ground beef is weighed out COOKED

1. Cook up ground beef. Season with salt and pepper to taste.

2. Tear lettuce into bite-sized pieces, cut optional cherry tomatoes in half, and dice avocado. Place in a large bowl.

3. Drizzle olive oil and vinegar over salad and gently toss.

4. Sprinkle with salt and pepper top with cooked ground beef.

Seasonings: Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), White Wine Vinegar (1 Tbsp).

Quick Assembly

1. Spread spinach in a bowl.

2. Spoon chickpea base over the greens.

3. Add the halved eggs and extra whites.

4. Drizzle with olive oil and lemon juice and red wine vinegar (optional).

5. Sprinkle oregano, salt, and black pepper (as desired)

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Oregano, Dried (0.5 tsp), Red Wine Vinegar (1 tsp).