• Greek Yogurt of your favorite flavor (mine is Honey Vanilla)
• Berries and Fruit
• Granola

1. Scoop yogurt into a bowl, whisk with spoon until smooth
2. Add in berries
3. Add granola

• 1 head of cauliflower
• Lemon juice
• Red pepper flakes
• Salt
• Olive Oil
• Garlic

1. Preheat oven to 425 degrees Farenheit
2. Chop cauliflower into small florets, roast for 20-30 minutes until charred.
3. Flip halfway through for even cooking.
4. For sauce, finely mince garlic and put in mixing bowl
5. Add enough oil to coat garlic, then slowly add salt, red pepper flakes and lemon juice to taste.
6. Toss the cauliflower in the sauce and add seasoning to taste.

• Potato
• Salt
• Pepper
• Oil
• Optional Toppings

1. Thoroughly wash potato
2. Dry the skin for crispy skin
3. Pierce potato skin all over with fork to release steam
4. Rub in oil, salt, pepper
5. Microwave for 7 minutes or until you can easily pierce with a fork.
6. Cut in half, season with more salt and pepper as necessary and add toppings! Enjoy!

• 1/2 cup flour per serving
• 1 egg per serving
• about 1/2 cup water (add slowly to test consistency)
• Salt
• (optional) scallions and chicken bouillon powder for taste

1. Combine flour, egg, and some water. Stir until smooth.
2. Add seasoning lightly, taste test first crepe and add more seasoning as needed.
3. Batter should be thin and runs off spoon easily leaving a light coating behind. If too thick, the batter will not spread thinly across skillet.
4. Heat skillet to medium high and add a thin coat of oil.
5. Add batter a little bit at a time to coat the pan thinly.
6. Cook until the pancake lifts when the pan is shaken or when the bottom is golden brown.
7. Flip to the other side and cook until golden brown.
8. Add another coat of oil as needed.
9. Repeat steps 5-8 until all the batter is gone.
10. Enjoy as is or add meat and veggies inside!

• Cup Noodles (spicy flavors go great with the eggs, corn and cheese)
• Egg
• Canned Corn or cooked corn
• Shredded cheese of choice
• (optional) Green onions

1. Follow cup noodle instructions to boil water and fill.
2. Immediately add egg and stir to facilitate cooking.
3. Close the lid and let cook to amount of time in cup noodle instructions
4. 30 seconds before the end of that time, add corn and cheese.
5. Close the lid to allow cheese to melt
6. Add green onions and enjoy!

Find the full recipe here:

https://www.shockinglydelicious.com/avocado-cherry-tomato-pine-nut-lime-vinaigrette-salad/

• 4 firm-ripe California Hass avocados, halved, pitted, peeled, and cut into chunks
• 1 pint cherry or grape tomatoes, halved crosswise
• 1/4 cup pine nuts, toasted
• 1/4 cup Lime Vinaigrette (recipe below)
• Coarse salt and freshly ground black pepper
• Lime Vinaigrette
• Juice of 2 to 3 limes, (about 1/4 cup)
• 1 tablespoon honey or agave nectar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 2/3 cup canola oil
• 3 tablespoons chopped fresh cilantro leaves

1. In a mixing bowl, combine the avocados, tomatoes and pine nuts.
2. Make vinaigrette: In a blender, combine the lime juice, honey, mustard, garlic, salt, and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
3. Add vinaigrette to salad. Toss gently
4. Season generously with salt and pepper. Serve chilled.

• Cherries
• Flaky salt

1. Sprinkle salt onto cherries a little bit at a time
2. Toss to coat evenly
3. Season to taste