Green Bowls

Chopped Mixed Greens or Arugula, Chopped Beets (cooked and salted), Goat Cheese, Pine Nuts, Chopped Oranges, Quinoa or Couscous (cooked, salted, and cooled), Honey (drizzle), Balsamic (drizzle)

Tip: Mix honey, balsamic, and little olive oil to make dressing 

Tortellini (cooked), Chopped Sweet Potato (cooked and peeled), Chopped Basil or Sage, Chopped Arugula, Lemon Juice, Chili Powder, Chopped Toasted Walnuts, Chopped Thyme

Tip: Drizzle olive oil as dressing if dry

Quinoa (cooked, salted, and cooled), Chopped Mango (can sub with sweet orange), Chopped Spinach, Chopped Basil, Chopped Avocado, Pine Nuts, Feta Cheese

Optional: Chopped Red Onion, Balsamic Vinaigrette,  Chopped Cucumber

Rotini Pasta (cooked), Chopped Arugula, Chopped Basil, Chopped Thyme, Mushrooms, Chopped Shallots, Toasted Walnuts, Lemon Juice, Chili Powder, Balsamic Vinegar

Optional: Mozzarella Balls, Cherry Tomatoes 

Tip: Cook mushrooms and shallots in oil and balsamic. 

Farro (cooked and lightly salted), Chopped Spring Mix, Sliced Strawberries, Chopped Mushrooms, Sliced Almonds, Pesto

Optional: Asiago Cheese

Tip: Cook mushrooms in pesto

Chopped Avocado, Peanuts, Chopped Cilantro, Apple Cider Vinegar (ACV), Chopped Jalapeno (remove seeds), Chopped Arugula, Chopped Basil 

Tip: Mix the cilantro, jalapeno, ACV, oil, and salt together first - then mix remaining ingredients together

Chopped Kale, Chopped Arugula, Quinoa (cooked and lightly salted), Chopped Cucumber, Chopped Cilantro, Dried Currants, Almonds, Lemon Juice, Sumac, Chili Powder

Tip: Mix cilantro, lemon juice, sumac, chili powder, oil, and salt as dressing. Toast almonds

Chopped Kale (cooked lightly), Chopped Romaine Lettuce, Chopped Red Cabbage, Sunflower Seeds, Chopped Orange, Sliced Mini Pickles, Chili Powder

Optional: Chopped Smoked Gouda 

Tip: Rest oranges in chili powder, salt, and a bit of sugar. 

Chopped Arugula, Chopped Apple, Blueberries, Chopped Plums, Apple Cider Vinegar (ACV), Crushed Honeydew Melon or Cantaloupe, Agave

Tip: Mix crushed honeydew melon or cantaloupe, olive oil, salt, agave, and ACV as dressing