• Prep time: 10 minutes

• Servings: 4–6

Ingredients

• 1 block (8 oz) Feta cheese (whole, in brine)

• 1/2 cup Extra virgin olive oil

• 1/4 cup Kalamata olives and green olives (pitted)

• 1/4 cup Sun-dried tomatoes, chopped

• 2 tbsp Fresh parsley and rosemary, finely chopped

• 1 tsp Dried oregano or thyme

• 1 Small lemon (zested)

• 1 pinch Black pepper

• To serve: Crackers, pita chips, or crusty bread

Instructions

1. Prepare the Base: Remove the feta cheese block from its brine and pat it dry with a paper towel. Place the whole block in the center of a shallow serving bowl or rimmed plate.

2. Infuse the Oil: In a small bowl, mix the extra virgin olive oil, dried oregano, lemon zest, a pinch of black pepper, and half of the chopped fresh herbs.

3. Assemble: Pour the seasoned olive oil generously over and around the block of feta cheese so it sits in a shallow pool.

4. Garnish: Scatter the olives, chopped sun-dried tomatoes, and the remaining fresh parsley and rosemary all over the top of the cheese and into the oil.

5. Serve: Let it sit for 10 minutes at room temperature to absorb the flavors. Arrange your favorite crackers or warm bread around the dish and enjoy!

Tip: You can gently warm the olive oil with the herbs for 1 minute before pouring it over the cheese to release even more aroma.

• Prep time: 10 minutes

• Servings: 2 slices

Ingredients

• Bread: 2 thick slices of your favorite crusty bread (like sourdough or artisan white)

• Avocado: 1 large ripe avocado

• Lemon: 1 teaspoon fresh lemon juice

• Tomatoes: ½ cup cherry tomatoes, sliced

• Peppers: ¼ cup red bell pepper, thinly sliced rings

• Greens: A small handful of fresh microgreens or sprouts

• Seeds: 1 tablespoon hemp seeds (for that lovely sprinkle on top)

• Seasoning: A pinch of salt, black pepper, and garlic powder to taste

Instructions

1. Toast the Bread: Toast your bread slices in a toaster or on a skillet until they are golden brown and perfectly crispy. Place them on a serving board.

2. Mash the Avocado: Scoop the flesh of the avocado into a small bowl. Add the fresh lemon juice, salt, black pepper, and garlic powder. Mash everything together using a fork until it reaches your desired consistency (smooth or slightly chunky).

3. Spread the Base: Divide the mashed avocado evenly between the two slices of toasted bread, spreading it generously from edge to edge.

4. Layer the Veggies: Arrange the sliced cherry tomatoes and red bell pepper rings beautifully over the avocado layer.

5. Add the Finishing Touches: Top each toast with a handful of fresh microgreens. Finally, sprinkle the hemp seeds over everything for a nice crunch and presentation.

Serve immediately while the bread is warm and the toppings are fresh!

• Prep time: 15 minutes

• Cook time: 30 minutes

• Servings: 6

Ingredients

• 2 cups shredded cooked chicken (breast or thighs)

• 2 cups wide egg noodles

• 1 tablespoon olive oil or butter

• 1 medium yellow onion, diced

• 2 medium carrots, sliced into rounds

• 2 stalks celery, sliced

• 2 cloves garlic, minced

• 6 cups low-sodium chicken broth

• 1 bay leaf

• ½ teaspoon dried thyme

• Salt and black pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Vegetables: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 to 8 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for 1 more minute until fragrant.

2. Simmer the Broth: Pour in the chicken broth. Add the bay leaf, dried thyme, salt, and black pepper. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer for 10 to 12 minutes so the vegetables become tender.

3. Cook the Noodles: Stir in the wide egg noodles. Cook uncovered for about 6 to 8 minutes, or until the noodles are tender.

4. Add Chicken & Serve: Stir in the shredded cooked chicken and let it heat through for 2 to 3 minutes. Taste the soup and adjust the salt and pepper if needed. Remove the bay leaf, garnish with fresh parsley, and serve warm.

Prep time: 5 minutes | Servings: 1-2

Ingredients

• 1.5 cups Pineapple chunks (fresh or frozen)

• 1 teaspoon Fresh ginger, peeled and grated (add more if you love a spicy kick)

• 1/2 cup Fresh spinach or kale (optional, for that green color seen in the photo)

• 1/2 cup Coconut water, almond milk, or regular water

• 1/2 Banana (frozen works best to make it creamy)

• 1 tablespoon Fresh lime juice (adds a great zest)

• 4-5 Ice cubes (omit if using all frozen fruit)

Instructions

1. Prep the ingredients: If you are using fresh ginger, peel a small piece with a spoon and grate it finely so you don’t get large woody chunks in your drink.

2. Layer the blender: Add the liquid (coconut water or milk) to the blender first. This helps the blades spin smoothly. Next, add the greens, ginger, banana, and pineapple.

3. Blend: Secure the lid and blend on high speed for 60 to 90 seconds until the mixture is completely smooth and no green specks remain.

4. Adjust consistency: If the smoothie is too thick, add a splash more liquid. If it is too thin, add a few more frozen pineapple chunks or ice cubes and blend again.

5. Serve: Pour into a tall glass, garnish with a fresh pineapple wedge if desired, and enjoy immediately!

💡 Quick Tips

• Naturally Sweet: Pineapple and banana provide plenty of natural sweetness. If your pineapple is a bit tart, you can add a drizzle of honey or maple syrup.

• Boost It Up: Feel free to add a tablespoon of chia seeds or hemp seeds for extra texture and nutrients.