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Apple Turmeric Smoothie Apple Turmeric Smoothie Apple Turmeric Smoothie Berry Beet Smoothie Bowl Berry Beet Smoothie Bowl Mediterranean Breakfast Mediterranean Breakfast
Bowl Bowl

Fruit & Egg Snack Plate Fruit & Egg Snack Plate Fruit & Egg Snack Plate Radishes & Guacamole Radishes & Guacamole

Dandelion Root Tea Dandelion Root Tea Dandelion Root Tea Apple & Cinnamon Tahini Apple & Cinnamon Tahini Dandelion Root Tea Dandelion Root Tea
Dip Dip

One Pan Chicken Thighs

with Asparagus

Beef Burrito Bowl with Mixed Greens with Apple Salmon, Beet & Fennel Bowl Fennel & Arugula Salad with Chicken & Lentil Soup Cream of Celery & Cream of Celery &
Cauliflower Rice Cider Vinegar Chicken Asparagus Soup Asparagus Soup

Dandelion Root Tea Dandelion Root Tea Dandelion Root Tea Dandelion Root Tea Dandelion Root Tea Dandelion Root Tea Dandelion Root Tea

One Pan Chicken Thighs

with Asparagus

Mixed Greens with Apple Salmon, Beet & Fennel Bowl Fennel & Arugula Salad with Chicken & Lentil Soup Steak, Squash, & Bok Choy Steak, Squash, & Bok Choy Beef Burrito Bowl with
Cider Vinegar Chicken Cauliflower Rice

Golden Turmeric Latte Golden Turmeric Latte Golden Turmeric Latte Golden Turmeric Latte Golden Turmeric Latte Golden Turmeric Latte Golden Turmeric Latte

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Apple Acorn Squash Chicken Breast, Cooked

Avocado Arugula Chicken Thighs With Skin
Blueberries Asparagus Extra Lean Ground Beef
Lemon Juice Baby Spinach Flank Steak
Lime Beet Salmon Fillet
Strawberries Bok Choy
Carrot
Celery Apple Cider Vinegar
Black Pepper Cherry Tomatoes Avocado Oil
Chili Flakes Fennel Coconut Oil
Cinnamon Garlic Dijon Mustard
Coriander Ginger Extra Virgin Olive Oil
Cumin Mixed Greens Green Goddess Salad Dressing
Ground Ginger Mushrooms Pitted Kalamata Olives
Ground Sumac Parsley Tahini
Hemp Seeds Radishes

Oregano Red Onion

Pistachios Sweet Potato Egg

Sea Salt Thyme Guacamole
Sea Salt & Black Pepper Yellow Onion Hummus
Turmeric Plain Coconut Milk
Unsweetened Almond Milk
Basmati Rice Unsweetened Coconut Yogurt
Cauliflower Rice Canned Coconut Milk

Frozen Banana Chicken Broth, Low Sodium

Frozen Mango Lentils Botanica Perfect Protein Powder

Frozen Raspberries Dandelion Tea
Vanilla Protein Powder
Raw Honey Water
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Apple Turmeric Smoothie

5 minutes

Plain Coconut Milk Add all ingredients to a blender and blend until smooth. Pour into a glass and
Apple (small, cored, chopped) enjoy!
Frozen Banana
Hemp Seeds (plus more for
garnish if desired) Best enjoyed immediately. Refrigerate in an airtight container for two days.
Vanilla Protein Powder Add ground ginger, cinnamon, or nutmeg.
Turmeric
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Berry Beet Smoothie Bowl

10 minutes

Beet (medium, peeled and diced) In your blender or food processor, combine all of the ingredients. Blend until
Frozen Mango smooth and thick.
Frozen Raspberries
Hemp Seeds Transfer to a bowl and add toppings. Enjoy!
Botanica Perfect Protein
Powder
Unsweetened Almond Milk
Nuts, seeds, blueberries, raspberries, strawberries, mango or shredded
coconut.
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Mediterranean Breakfast Bowl

20 minutes

Egg Bring a medium-sized pot of water to boil and add the egg. Boil for seven to
Extra Virgin Olive Oil (divided) eight minutes then immediately remove and place in icy water.
Mushrooms (sliced)
Meanwhile, heat half of the olive oil in a frying pan. Add the mushrooms and
Cherry Tomatoes
cook for five to six minutes or until browned.
Baby Spinach
Garlic (clove, minced)
Add the tomatoes, spinach, garlic, salt and pepper. Cook until the spinach has
Sea Salt & Black Pepper (to taste) wilted, about two to three minutes.
Hummus
Pitted Kalamata Olives Add the cooked vegetables, hummus, and olives to a bowl. Peel the egg, slice it
Ground Sumac in half and add it to the bowl. Drizzle the rest of the oil on top of the hummus.
Chili Flakes Sprinkle the sumac and chili flakes all over. Enjoy!

Best enjoyed immediately.

If you don't like jammy eggs, boil them longer or make them the way you
like them (scrambled, fried, poached).
Add another egg.
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Fruit & Egg Snack Plate

20 minutes

Egg Place eggs in a saucepan and cover with water. Bring to a boil over high heat
Blueberries then turn off the heat but keep the saucepan on the hot burner. Cover and let sit
Strawberries (halved) for 10 to 12 minutes. Transfer the eggs to a bowl of cold water and let the eggs
sit until cool enough to handle.

Peel and slice the hard boiled egg and serve with the blueberries and
strawberries. Enjoy!

Store the eggs and fruit separately. Refrigerate the hard boiled eggs in a
covered container with the shell on for up to seven days. Refrigerate the fruit in an
airtight container for up to two days.
One serving is one egg and one cup of fruit.
Season the hard boiled egg with salt and pepper.
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Dandelion Root Tea

5 minutes

Dandelion Tea (brewed)

Pour tea into a mug and enjoy!

Refrigerate in an airtight container for up to three days. Enjoy over ice as iced
tea.
Add sweetener of choice to taste.
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Apple & Cinnamon Tahini Dip

5 minutes

Unsweetened Coconut Yogurt In a small bowl combine the yogurt, tahini and cinnamon. Serve with the apple
Tahini slices for dipping. Enjoy!
Cinnamon
Apple (sliced) No coconut yogurt? No worries! Just exclude it and enjoy a thicker dip.

Refrigerate the dip in an airtight container for up to three days. Slice the apple
just before serving.
Add vanilla extract, cinnamon, or sweetener of choice to the dip.
Use Greek yogurt instead.
Use another nut or seed butter instead.
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Radishes & Guacamole

5 minutes

Guacamole Add the guacamole and radishes to a plate. Dip the radishes in the guacamole,
Radishes (large, halved) and enjoy!

One serving is equal to three radishes and two tablespoons of guacamole.

Sesame seeds or hemp seeds.
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Beef Burrito Bowl with Cauliflower Rice

30 minutes

Extra Virgin Olive Oil (divided) In a large skillet heat half of the oil over medium. Add garlic and onions and
Garlic (cloves, minced) cook for two minutes, or until onions become translucent.
Yellow Onion (small, finely diced)
Add ground beef to the skillet. With a wooden spoon or spatula, break the beef
Extra Lean Ground Beef
into small pieces as it cooks, stirring occasionally, until no longer pink.
Cumin (ground)
Coriander (ground)
When meat is cooked through, drain the grease. Place back over medium heat
Oregano (dried) and add the cumin, coriander, oregano, half of the salt and lime juice to the
Sea Salt (divided) pan. Stir to coat the beef with the spice and continue to cook for another
Lime (juiced) minute until very fragrant. Transfer the meat to a dish and cover to keep warm.
Cauliflower Rice
Avocado (diced) Place the pan back over heat and add the remaining olive oil. Add the
cauliflower rice and season with remaining sea salt. Cook the cauliflower rice,
stirring occasionally, until cauliflower is warmed through and just tender.

Divide the cauliflower rice between bowls and top with seasoned beef and
diced avocado. Enjoy!

Chopped cilantro, green onion, extra lime juice, cheese, sour cream
or Greek yogurt.
Store in an airtight container in the fridge up to 3 days.
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Mixed Greens with Apple Cider Vinegar

5 minutes

Extra Virgin Olive Oil Combine the olive oil and apple cider vinegar in a mixing bowl. Add the mixed
Apple Cider Vinegar greens and toss until well coated.
Mixed Greens
Divide into bowls or onto plates and enjoy!

Keep dressing in a separate container on the side. Add just before serving.
Use spinach, kale or romaine instead.
Refrigerate in an airtight container up to 1 to 2 days, or up to 5 days if the
dressing is stored separately.
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Cream of Celery & Asparagus Soup

25 minutes

Coconut Oil Heat coconut oil in a large stock pot over medium heat. Add yellow onion and
Yellow Onion (chopped) celery. Saute for 5 minutes or until veggies are slightly softened. Add minced
Celery (chopped) garlic and saute for another minute.

Garlic (cloves, minced)

Add water, sea salt and black pepper to the stock pot. Cover and bring to a boil
Water
then reduce to a simmer. Remove lid and set asparagus on top. Cover and let
Sea Salt
steam for 5 minutes or until bright green.
Black Pepper
Asparagus (woody ends Add hemp seeds and baby spinach to your blender. Pour soup over top and
snapped off) puree. Ladle into bowls. Enjoy!
Hemp Seeds
Baby Spinach

Store in an airtight container in the fridge for up to four days. Freeze in a

freezer-safe container for up to three months.
One serving is approximately 2 cups.
Use cashews.
Set aside a few spears of asparagus, roast before serving and use as a
garnish.
Use kale, swiss chard or any leafy green.
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One Pan Chicken Thighs with Asparagus

35 minutes

Chicken Thighs with Skin Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment
Oregano (dried) paper.
Thyme (dried)
Season the chicken thighs with oregano, thyme and half of the sea salt. Drizzle
Sea Salt (divided)
half of the avocado oil on top of the sweet potato and place next to the
Avocado Oil (divided)
chicken. Bake for 15 minutes.
Sweet Potato (large, chopped)
Asparagus (trimmed) Remove the baking sheet and add the asparagus along with the remaining
avocado oil and sea salt. Bake for 15 to 20 minutes or until the chicken is
cooked through. Divide between plates and enjoy!

Refrigerate in an airtight container for up to three days.

Add additional seasoning such as paprika or cayenne to the chicken.
Use coconut oil or extra virgin olive oil instead.
Use a chopped baking or russet potato instead.
Use another vegetable such as green beans instead.

Salmon, Beet & Fennel Bowl
Beet (medium, cubed)
Avocado Oil
Sea Salt & Black Pepper (to taste)
Basmati Rice (uncooked, rinsed)
Salmon Fillet
Arugula
Fennel (medium, shaved)
Green Goddess Salad Dressing
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40 minutes
Preheat the oven to 375°F (190°C). Add the beets to a parchment-lined baking
sheet and coat in oil. Season with salt and pepper to taste. Bake for 15 minutes.
They will not yet be cooked through.
Meanwhile, cook the rice according to the package directions.
Season the salmon with salt and pepper. Add to the baking sheet with the
beets and cook for another 15 minutes or until the beets are fork tender and
the salmon is cooked through.
Divide the arugula, rice, fennel, beets, and salmon evenly between bowls. Top
with the dressing and enjoy!
Refrigerate in an airtight container for up to three days.
Add hemp seeds, pumpkin seeds or dried cranberries.
Use tofu or tempeh in place of the salmon.
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Fennel & Arugula Salad with Chicken

10 minutes

Extra Virgin Olive Oil In a mixing bowl combine the oil, lemon juice, mustard, and garlic. Add the
Lemon Juice fennel, red onion, and parsley and stir to coat with the dressing.
Dijon Mustard
Divide the arugula between plates and top with the fennel mixture and any
Garlic (clove, small)
excess dressing. Add the cooked chicken and sprinkle with the chopped
Fennel (thinly sliced)
pistachios. Enjoy!
Red Onion (thinly sliced)
Parsley (finely chopped)
Arugula
Refrigerate in an airtight container for up to a day. Store ingredients separate
Chicken Breast, Cooked
from the dressing for longer.
Pistachios (chopped)
Omit the pistachios or use sunflower or pumpkin seeds instead.
Omit the chicken or use white beans, chickpeas, lentils, or tofu instead.
Use baby spinach or mixed greens instead.
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Chicken & Lentil Soup

30 minutes

Extra Virgin Olive Oil Heat the oil in a large pot over medium heat. Sauté the onion and fennel for six
Red Onion (large, chopped) minutes, stirring often. Add the turmeric and ginger and mix well.
Fennel (medium, chopped)
Add the broth and cook for another minute. Add the cooked chicken, carrots,
Ground Ginger
and lentils and cook for another 10 minutes. You may also choose to cook the
Turmeric
chicken directly in the soup, remove and shred, then add it back in.
Chicken Broth, Low Sodium
Chicken Breast, Cooked
Divide evenly between bowls and enjoy!
(shredded)
Carrot (cut into matchsticks)
Lentils (rinsed and drained)
Refrigerate in an airtight container for up to five days or freeze for up to three
months.
One serving is equal to approximately 2 1/2 cups.
Season with salt and black pepper. Use chickpeas instead of lentils.
Green onions and fresh dill.
Use plant-based protein instead of chicken and vegetable broth instead
of bone broth.
Use raw chicken cut into cubes. Add it at the same time as the
carrots and cook until cooked through.
Use additional lentils instead.
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Steak, Squash, & Bok Choy

35 minutes

Acorn Squash (medium, sliced) Preheat the oven to 400°F (205°C). Place the squash and bok choy on a baking
Bok Choy (chopped) sheet and toss to coat in half of the oil. Bake in the oven for 30 minutes or until
Extra Virgin Olive Oil (divided) the squash is fork-tender.

Flank Steak
Heat the remaining oil in a pan over medium heat. Add the steak to the pan
Sea Salt & Black Pepper (to taste)
and cook for seven to 10 minutes on each side, or until desired doneness.

Divide the steak, squash, and bok choy evenly between plates. Season with salt
and pepper. Enjoy!

Refrigerate in an airtight container for up to three days.

Add spices and herbs like garlic powder, onion powder, sage, and/or
paprika.
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Golden Turmeric Latte

10 minutes

Ginger (grated) Grate the ginger then squeeze the juice out of it into a saucepan. Discard the
Canned Coconut Milk pulp. Add the remaining ingredients to the saucepan and place over medium
Water heat. Heat through for about 3 to 5 minutes, not letting it come to a boil. Whisk
continuously.
Turmeric (powder)
Raw Honey
Carefully transfer into a mason jar and seal with a lid. Shake vigorously for about
Cinnamon
30 seconds, or until a foam starts to form. (Note: You can also use a blender for
this step, but the turmeric can stain the blender cup.) Pour into glasses through
a sieve and enjoy!

Skip the turmeric powder and use fresh turmeric root instead.
Peel turmeric root and grate. Measure out about 1 tbsp grated turmeric root per serving.
Rinse all glasses and mugs out right after use to avoid turmeric stains. Use
baking soda on turmeric stains if they do happen.
Add all ingredients except water to a mason jar. When ready to drink, just
add hot water from the kettle and shake up for a warming, anti-inflammatory snack.