Eat Well Live Better

Directions

1. Add the baby spinach to the bottom of a bowl as your base.
2. Arrange the quinoa, chicken, black beans, corn, tomatoes, and avocado in sections on top of the spinach.
3. Whisk together the olive oil, lime juice, salt, and pepper in a small bowl.
4. Drizzle the dressing evenly over the bowl.
5. Toss gently before serving, or serve as-is for a composed bowl.

Directions

• Line a baking sheet with parchment paper.
• Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
• Hold each strawberry by the stem and dip it into the melted chocolate, twirling to coat about 3/4 of the way up.
• Let excess chocolate drip off, then place the strawberry on the parchment paper.
• Sprinkle with toppings immediately, if using, before the chocolate sets.
• Refrigerate for 15–20 minutes until the chocolate hardens.

Directions

Avocado toast 1. Toast the bread slices until golden and crisp. 2. Scoop the avocado into a bowl and mash with lemon juice, salt, and pepper. 3. Spread the mashed avocado evenly over the toast. 4. Sprinkle with red pepper flakes and any optional toppings. 5. Serve immediately.

Directions

1. Heat olive oil in a pan over medium heat and sauté the onion and garlic until fragrant.
2. Add the ground chicken and cook until browned, breaking it up as it cooks.
3. Stir in the soy sauce, rice vinegar, and sesame oil, and cook for another 2 minutes.
4. Spoon the chicken mixture into individual lettuce leaves.
5. Top with shredded carrots and chopped peanuts before serving.

Directions

1. Crack 2 eggs into a bowl, add a little salt and pepper, and whisk.
2. Chop some green onions and mix them into the eggs.
3. Melt the butter in a pan and pour in the egg mixture.
4. Let the eggs cook, then lay a tortilla on top so it sticks, and flip it over.
5. Chop some tomatoes.
6. Add cheese, spinach, and the tomatoes to one half of the tortilla, then add cheese on top of the tomato.
7. Fold it in half, spray oil, and cook on medium heat until both sides are golden.

Directions

1. Cook the rainbow pasta according to package directions, then drain and let cool.
2. Dice the purple onion, chop the tomatoes, and chop the cucumbers.
3. In a large bowl, combine the cooled pasta, onion, tomatoes, cucumbers, and pepperoni.
4. Pour the Italian dressing over the mixture and toss to coat evenly.
5. Season with Italian seasoning, salt, and pepper to taste.
6. Top with parmesan cheese, toss again, and refrigerate before serving.