MAKES ~3 SERVINGS - Cube your tofu and toss in the oven or air fryer on 400°F (205°C) for 5 minutes to cook a bit.

While the tofu is cooking, place your hemp ranch ingredients in a blender and blend until smooth, set aside.

In a large mixing bowl, add in your lettuce and 3-4 tbsp of the hemp ranch dressing and toss until coated.

Transfer to a serving bowl and top with the rest of your veggies.

Once your tofu is done toss in BBQ sauce and add to the salad. Enjoy!

DIRECTIONS:

mix all ingredients into a skillet and saute until almost tender.

Instructions: Blend everything until completely smooth with no chunks, pour into Ninja Creami container and freeze flat for 12–24 hours, spin on Lite Ice Cream mode, then re-spin 1–2 times, if crumbly add 1–2 tbsp almond milk and re-spin again until creamy.

Flavor Variations: Chocolate version = add 1 tbsp cocoa powder and optional sweetener, Peanut butter version = add 10g, Berry version = add 100g frozen berries blended in, Cinnamon roll version = add extra cinnamon and a drop of maple extract.

Notes: Blend dates fully to avoid gritty texture, do not skip re-spin, use small amount of liquid when fixing texture, avoid adding too much liquid or it will turn soupy.

1. Wash and dry the romaine lettuce thoroughly, then chop into bite-sized pieces.

2. Slice cherry tomatoes in half.

3. Peel and slice cucumber into thin rounds or half-moons.

4. Thinly slice the red onion.

5. In a large bowl, combine romaine, tomatoes, cucumber, and red onion.

6. In a small bowl, whisk together red wine vinegar and olive oil.

7. Pour dressing over the salad and toss evenly until lightly coated.

8. Season with salt and pepper to taste if desired.

9. Serve immediately for best texture.

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.

Seasonings: Italian Seasoning (0.5 tsp), Salt & Pepper (1 To Taste Serving), Garlic Powder (0.5 tsp).

1. In a small bowl, whisk together oil, vinegar, sesame seeds, chickpeas and poppy seeds.

2. In a medium bowl, toss spinach and strawberries with dressing.

3. Add cooked tofu to salad.

4. Refrigerate 10 to 15 minutes before serving.