1. In a jar or container, add the oats, chia seeds, and protein powder.

2. Pour in the unsweetened vanilla almond milk. Stir well until all dry ingredients are fully mixed and no clumps remain.

3. Add blueberries on top, then stir lightly to combine.

4. Cover the container with a lid and place in the refrigerator overnight (or at least 4–6 hours) to allow the oats and chia seeds to absorb the liquid.

5. In the morning, stir again before eating. Add extra almond milk if you prefer a thinner consistency.

Instructions

Heat chickpeas and lentils in a skillet.

Add paprika, oregano, and garlic powder.

Cook for 3 minutes until slightly crispy.

Toss spinach in the pan until wilted.

Add cucumber and tomato.

Drizzle with lemon juice and mix.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Oregano, Dried (0.5 tsp), Paprika (Ground) (0.5 tsp), Salt and Pepper Blend, Garlic Powder (1 tsp).

Quick Directions

• Warm the protein mix

• In a small pan or microwave bowl, combine lentils and edamame.

• Season with cumin, chili powder, salt, and pepper (to taste). Heat until warm.

• Assemble the bowl

• Fill a medium bowl with spinach or romaine.

• Top with the warm lentil–edamame mixture.

• Spoon salsa over the top.

• Add lime juice and optional jalapeños if desired.

Seasonings: Lime Juice (Tbsp) (1 Tbsp), Cumin Ground (Tsp) (0.5 tsp), Chili Powder (0.5 tsp).

DIRECTIONS:

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

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 tempeh to salad.

4. Refrigerate 10 to 15 minutes before serving.

*Spices: Garlic powder, chili powder, cumin, smoked paprika, salt

1) Crumble the tofu with your fingers. You want roughly bite-sized crumbles here — they can all be different sizes. This part can be a little cold on your fingers, but do it quickly! It should take about 1 minute.

2) Mix the tofu with the seasonings. Get the crumbles completely coated with the seasoning.

3) Cook 8 to 10 minutes until lightly crispy. There will be quite a bit of water at first, then it will completely cook out and you’ll be left with lightly crispy crumbles with a deliciously soft interior.

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

Step 2: Add cooked lentils, garlic powder, Italian seasoning, salt, and pepper. Cook 2–3 minutes.

Step 3: Stir in marinara sauce and simmer 2 minutes.

Step 4: Add cooked chickpea pasta and toss until evenly coated and heated through.

Step 5: Add spinach and cook until just wilted.

Step 6: Remove from heat and stir in nutritional yeast evenly before serving.

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