MAKES ~2-3 SERVINGS - Stove Top Instructions - Place all your ingredients in a large pot and bring to a boil on the stove.

Once boiling cover and reduce heat to low.

Simmer for 30 minutes or until the dal has thickened. Serve with brown rice and a sprinkle of cilantro on top.

Instant Pot Instructions - Place all your ingredients in the Instant Pot, turn the vent to sealed and cook on manual for 18 minutes.

Once it is finished cooking, let it naturally release for 10-15 minutes.

Move the steam release handle to venting to release the remaining steam.

Serve with brown rice and a sprinkle of cilantro on top.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Curry Powder (1 tsp), Cayenne Pepper (0.5 tsp), Cumin Ground (Tsp) (1 tsp).

Instructions

Add garlic and cook for 30–45 seconds.

Add curry powder, turmeric, cumin, and paprika.

Stir spices for about 20 seconds to release flavor.

Add diced tomatoes and vegetable broth.

Simmer 3–4 minutes.

Add lentils and chickpeas and cook another 4 minutes.

Stir in spinach until wilted.

Serve over rice.

Seasonings: Curry Powder (1 tsp), Cumin Ground (Tsp) (0.5 tsp), Paprika (Ground) (0.5 tsp), Salt and Pepper Blend.

MAKES ~8 SERVINGS - In a large pot over medium heat add in a few tbsp of water the onion, celery and carrots and sauté a few minutes.

Next add in the rest of your ingredients. Bring to a boil, reduce heat to a simmer, cover and cook for 25 minutes.

Once finished taste to see if you want to add any more seasonings or salt.

I like to blend 1/4 of the chili to make it really thick and creamy.

Serve with cashew sour cream and chopped green onions or with cheese sauce over a baked potato.

Seasonings: Cumin Ground (Tsp) (1.5 tsp), Garlic Powder (1.5 tsp).

1)Preheat air fryer to 390°F (200°C).

2)Season salmon with olive oil, garlic powder, paprika, salt, and pepper.

3)Place salmon in the air fryer basket and cook for 9–11 minutes until crisp on top and flakey inside.

4)While the salmon cooks, warm rice in the microwave or on stovetop.

5)Toss spinach and chickpeas in a bowl with lemon juice and optional vinaigrette.

6)Assemble bowl: add rice as the base, then greens and chickpeas, and place air-fried salmon on top.

7)Sprinkle sesame seeds over the bowl for texture and light nuttiness.

8)Optional: Add a small side of steamed broccoli or asparagus for added volume with minimal calories.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Garlic Powder (0.25 tsp), Paprika (Ground) (0.25 tsp), Salt & Pepper (1 To Taste Serving).

1. Cook jasmine rice according to package directions and set aside.

2. Heat olive oil in a skillet over medium heat.

3. Season salmon with garlic powder and ground ginger.

4. Sear salmon 3–4 minutes per side until fully cooked. Remove from pan.

5. In the same pan, add shredded cabbage and cook 2–3 minutes until slightly softened.

6. Stir soy sauce and lime juice into the cabbage.

7. Plate rice, top with salmon and cabbage mixture.

8. Add chili/red pepper flakes if desired.

Heat pan

Lightly coat pan with olive oil spray over medium heat. Add garlic and cook 20 seconds until fragrant.

Warm shrimp

Add shrimp, season lightly with salt, pepper, and Italian seasoning. Heat 1 to 2 minutes. Remove and set aside.

Build the sauce

Lower heat. Add Classico Light Alfredo, Greek yogurt, and milk. Stir constantly until smooth and warm. Do not let it boil.

Add cheese

Stir in Parmesan until fully incorporated.

Combine

Add cooked pasta and shrimp back to the pan. Toss until evenly coated.

Seasonings: Italian Seasoning (1 tsp), Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash).

1) Cook the protein Tofu

Season with salt, pepper, and garlic powder.

2)Prepare the Rice

Cook white rice ahead of time (1 part rice : 2 parts water, simmer until fluffy).

3)Assemble the Bowl

Start with baby spinach at the base then add warm rice and cooked protein source. Top with dressing and sliced avocado to stir in.

1) Prep the vegetables

Rinse spinach and pat dry.

Dice tomato into bite-sized pieces.

2) Assemble the salad

Place spinach in a medium bowl.

Add tomato and sprinkle with pumpkin seeds.

3) Dress the salad

Drizzle olive oil and balsamic vinegar over the top.

Season lightly with salt and pepper.

4) Toss & serve

Gently toss until evenly coated. Serve fresh.