Adapted from Yummy Mummy Kitchen - Creating a "rainbow" on your plate is a fun and easy way to eat a variety of foods & nutrients.  In this bowl, we have sweet potatoes, purple cabbage and roasted kale.

INGREDIENTS

• 1 lb. extra firm organic tofu, cubed
• Favourite BBQ sauce
• 2 cups cooked quinoa
• 2 sweet potatoes, sliced and roasted*
• 2 avocados, cubed
• 1 1/2 cups cherry tomatoes, halved
• 1/4 purple cabbage, shredded or sliced
• 1 bunch Tuscan kale, roasted in olive oil or sautéed*
• Favourite fresh greens or herbs such as cilantro
• Ranch or tahini dressing (optional)

INSTRUCTIONS​

1. Preheat oven to 375 degrees F. Pat tofu cubes with a paper towels to remove some liquid. Place on a cookie sheet coated with cooking spray. Spray lightly with cooking spray. Bake until golden brown, about 35 minutes, turning halfway through. Pour BBQ sauce over the tofu and toss to coat. You don’t need to measure, just use enough to coat the tofu. Bake an additional 5 minutes.
2. Pile tofu, quinoa, and veggies in bowls, creating a rainbow of foods. Dress with a little extra virgin olive oil and sea salt, or favourite creamy salad dressing like Ranch, if desired. Enjoy!

*To roast sweet potato slices, roast on a cookie sheet at 450 degrees F for 20 minutes coated with cooking spray or evoo and a sprinkle of salt. I make this in advance and reheat throughout the week. 
*To roast kale, remove ribs. Coat with 1 tablespoon evoo and a few pinches of sea salt. Bake at 375 degrees on a cookie sheet for 15-20 minutes.  
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Yield: Serves 4 
Prep Time: 5 mins.
Cook time: 5 mins.
Total time: 10 mins.

Check out Yummy Mummy Kitchen for more recipes

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Adapted from Fitliving Eats - Nothing says Valentine's Day or any other special occasion more than a chocolate covered strawberry.  The chia seeds and cacao powder in this recipe amps up the nutrient profile of this healthy treat and unleashes its superfood powers.

INGREDIENTS

• 1 cup almond milk
• 4 Tablespoons chia seeds
• 2–3 Tablespoons cacao or unsweetened cocoa powder
• 1 Teaspoon monk fruit sweetener
• 1/2 teaspoon vanilla
• Pinch of pink Himalayan salt

Strawberry filling:

• 3/4 cup strawberries, sliced
• 1 Teaspoon monk fruit sweetener
• 1/4 cup sliced almonds

INSTRUCTIONS​

1. Combine all of the chia seed pudding ingredients in a small mixing bowl and whisk to combine. Pour into a sealed container and place in the fridge overnight, or for at least 3-5 hours until the mixture has thickened to a pudding-like texture.
2. At the same time, slice the strawberries and toss with monk fruit sweetener to coat. Cover with saran wrap and place in the fridge to macerate (aka get the juices flowing!). Strawberries can be left in the refrigerator until the chia seed pudding is ready to serve.
3. To assemble: lightly mash the strawberries to resemble a jam-like texture. Pour half of the mashed strawberries in the bottom of 2 serving bowls or jars. Sprinkle with sliced almonds and top with half of the chia seed pudding, distributing evenly. Distribute the remaining mashed strawberries among the 2 jars and top with the remaining sliced almonds and chia seed pudding. Garnish with extra sliced strawberries and almonds. Grab a spoon and enjoy!

Check out Fitliving Eats for more recipes

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Adapted from Ruled Me - Not your ordinary salad.  It's hearty & warm, but still gives you the crunch you crave from veggies.  The bite of a slightly charred bell pepper paired with creamy yet tangy hunks of half melted goat cheese is heavenly.
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INGREDIENTS

• 2 tablespoons poppy seeds
• 2 tablespoons sesame seeds
• 1 teaspoon onion flakes
• 1 teaspoon garlic flakes
• 4 ounces goat cheese, cut into 4 ½ in thick medallions
• 1 medium red bell pepper, seeds removed & cut into 8 pieces
• ½ cup baby portobello mushrooms, sliced
• 4 cups arugula, divided between two bowls
• 1 tablespoon avocado oil

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INSTRUCTIONS​

1. Combine the poppy and sesame seeds, onion, and garlic flakes in a small dish.
2. Coat each piece of goat cheese on both sides. Plate and place in the refrigerator until you are ready to fry the cheese.
3. ​Prepare a skillet with nonstick spray and heat to medium. Char the peppers and mushrooms on both sides, just until the pieces begin to darken and the pepper softens. Add to the bowls of arugula.  
4. Place the cold goat cheese in the skillet and fry on each side for about 30 seconds. This melts quickly so be gentle as you flip each piece! 
5. Add the cheese to the salad and drizzle with avocado oil. Serve warm!

Check out Ruled Me for more recipes

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Adapted from Vegetarian Gastronomy - Jump-start your morning with this quick and easy overnight low carb Superfood Breakfast Bowl made with chia seeds, hemp seeds, unsweetened coconut, and berries! It’s vegan and gluten-free, and packed with protein, healthy fats, and fibre! 

INGREDIENTS

• 1 cup non-dairy milk 
• 1/4 cup protein powder 
• 2 tbsp chia seeds
• .5 tbsp hemp seeds
• 2 tbsp unsweetened coconut flakes

Additional Mix-ins:

• mixed berries , blueberries and/or strawberries
• pecans , chopped
• walnuts , chopped

INSTRUCTIONS

1. Add the non-dairy milk, protein powder, chia seeds, hemp seeds, and unsweetened coconut into a jar or container.
   
2. Mix/shake well so that the protein powder is fully incorporated with the rest of the ingredients.
   
3. Place in the fridge overnight.
   
4. Next morning, add in fresh or frozen mixed berries and chopped nuts! Enjoy cold!
   
   
   

Check out Vegetarian Gastronomy for more recipes

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Adapted from Love & Lemons - This is no ordinary zucchini lasagna recipe! Of course, it’s vegetarian, so you won’t find any meat sauce, ground beef, or ground turkey here, but it really packs in the zucchini to give it an extra veggie kick.

INGREDIENTS

Zucchini Tofu Ricotta: (can be made ahead)

• ¼ cup chopped walnuts
• 2 garlic cloves
• 7 ounces extra-firm tofu
• ½ cup chopped zucchini
• 1 tablespoon fresh lemon juice
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• ½ cup chopped fresh basil
• ½ teaspoon sea salt, more to taste
• freshly ground black pepper

For the Lasagna:

• 5 ounces brown rice lasagna noodles
• Extra-virgin olive oil, for drizzling
• 1 (14.5 ounce) can diced fire-roasted tomatoes
• 2 zucchini, sliced into thin planks
• 1 cup grated pecorino cheese
• Sea salt and freshly ground black pepper

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Make the Zucchini Tofu Ricotta: In a food processor, combine the walnuts, garlic, tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, salt and pepper and process to a spreadable consistency. Add more salt and pepper as desired.
3. Prepare the pasta according to the instructions on the package, cooking until al dente.
4. Assemble the lasagna: Drizzle a 9x13” baking dish with olive oil, then layer ingredients as follows:
5. 1st layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
6. 2nd layer: ⅓ tomatoes, ½ noodles, ½ ricotta, ½ zucchini
7. Top with the remaining ⅓ tomatoes. Sprinkle with the grated cheese and drizzle with olive oil.
8. Bake covered for 15 minutes. Uncover and bake 20-30 minutes more. or until the zucchini is tender, but still has a bite, and the tomatoes and cheese are bubbling. Let rest for 10 minutes before serving. Season with freshly cracked black pepper.

Notes
To make this vegan, use vegan cheese, or skip the cheese on top. If you skip the cheese, you may want to season the lasagna a bit more salt and pepper.


Check out the Love & Lemons site for more recipes

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