Roasted Veggie Salad With Avocado Dressing

Serves: 4 

1 red bell pepper, roughly chopped

1 lb butternut squash

1 lb Brussels sprouts, hulled and halved

2 tsp dried oregano

1 tsp salt

1 tsp black pepper

3 Tbsp. olive oil

4 oz mixed greens

Avocado Dressing

1 avocado

1 small garlic clove

Juice of 1 lime

1/4 cup olive oil

1/2 tsp salt

1/4 tsp black pepper

Sorbet Four Ways

Raspberry Lemonade Sorbet

Servings: 6

Simple Syrup

1 cup water

1 cup sugar

2 cups raspberries 

1 ½ cups raspberries

½ cup lemon juice

Mango Pineapple Sorbet

Simple Syrup

1 cup water

1 cup sugar

1 ½ cups mango, diced

1 ½ cups pineapple, diced

1 ½ cup mango, diced

Honeydew Lime Sorbet

Simple Syrup

1 cup water

1 cup sugar

½ cup lime juice

1 tablespoon lime zest

2 cups honeydew, diced

½ cup lime juice

Strawberry Kiwi Sorbet

Simple Syrup

1 cup water

1 cup sugar

2 cups strawberries

1 ½ cups strawberries

1 ½ cups kiwi

Easy Fruit Smoothies 4 Ways

Strawberry, Banana, Raspberry

Serves 2

1 banana, sliced

1 cup strawberries

1 cup raspberries

2 cups milk

Pineapple Mango Banana

1 cup pineapple, cubed

1 cup mango, cubed

1 banana, sliced

2 cups milk

Kiwi, Apple, Banana

1 cup kiwi, sliced

1 cup apple, sliced

1 banana, sliced

2 cups milk

Triple Berry

1 cup blueberries

1 cup raspberries

1 cup strawberries

2 cups milk

Grilled Citrus Salmon and Asparagus

Servings: 2

2 salmon fillets

¼ cup olive oil

Salt, to taste

Pepper, to taste

3 lemons (1 juiced, 2 sliced)

2 cloves garlic, minced

3 sprigs rosemary (1 for marinade, 2 for grilling)

1 sprig thyme

1 pound asparagus

Garnish:

Parsley

One-Pan Lemon Pepper Salmon

Servings: 4

4 6-ounce salmon fillets

1 tbs lemon juice

2 tbs olive oil

2 cloves garlic, minced

1 ts onion powder

Salt, to taste

Pepper, to taste

1 ts dijon mustard

1 pound asparagus

2 zucchinis, sliced

12 cherry tomatoes, halved

Olive oil

Chicken Parmesan Garlic Bread

Servings: 3–4

1 chicken breast, boneless & skinless

2 cups flour

4 eggs, beaten

2 cups seasoned breadcrumbs

1 cup oil, for frying

1 large baguette

10–12 mozzarella slices

marinara sauce 

For the garlic butter:

⅓ cup melted butter

3 cloves garlic, minced

1 tbs parsley, chopped

1 tbs Parmesan, grated

Healthy Mediterranean Salad

1 chicken breast

1 tbs olive oil

1 tbs lemon juice

2 cloves garlic, minced

1 tbs fresh dill

salt and pepper, to taste

Dressing

1/3 cup greek yogurt

2 tbs olive oil

1 tbs red wine vinegar

1 tbs lemon juice

1 tbs water 

1 clove garlic, minced

1 tbs fresh dill

salt and pepper, to taste

Toppings

1 head romaine lettuce, chopped

1/2 cup cucumber, sliced and halved

1/2 cup olives, halved

1/2 cup red onion, thinly sliced

1/2 cup cherry or grape tomatoes, halved

1/2 cup feta, crumbled

Chili Lime Tilapia with Avocado Cream

For the tilapia

1 pound tilapia fillets 

1 tbs chili powder

1 ts cumin 

1 ts cayenne pepper

½ ts salt

½ ts black pepper

1 tbs lime juice (about 1 lime)

1 tbs olive oil

For the avocado crema

1 avocado

½ cup cilantro, roughly chopped

½ ts salt

½ ts black pepper

1 tbs lime juice (about 1 lime)

¼ cup yogurt

Strawberry Banana Frozen Yogurt

Servings: 4

3 cups frozen strawberries

3 frozen bananas

2/3 cup plain Greek yogurt

Chopped fresh strawberries (optional)

Ratatouille Boat

3 cloves garlic
1 onion
1 eggplant
1 bell pepper
1 yellow squash
1 zucchini
5 tomatoes
Salt to taste
1/2 tsp red pepper flakes
2 tsp fresh thyme
2 Tbsp. fresh parsley
2 Tbsp. fresh basil

for the zucchini boats: 8 oz ball of fresh mozzarella + 6 whole zucchinis make 12 boats. 

Leftover ratatouille is delicious on its own or with pasta