Prep Time: 20 minutes          Total Time: 30 minutes

Nutrition Facts (per serving, makes 2 servings):

• Calories: 320
• Fat: 12g
• Carbohydrates: 50g
• Protein: 6g

Ingredients:

• 2 cups of cooked sushi rice
• 1 large carrot, julienned
• 1/2 cucumber, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup of pickled ginger
• 2 tablespoons of sesame seeds
• Soy sauce, for serving

Directions:

1. Divide cooked sushi rice among serving bowls.
2. Arrange julienned carrot, sliced cucumber, bell peppers, avocado and pickled ginger in colorful sections over the rice.
3. Sprinkle sesame seeds on top.
4. Serve with soy sauce on the side.

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 150
• Fat: 8g
• Carbohydrates: 10g
• Protein: 10g

Ingredients:

• 4 large portobello mushrooms
• 1 cup of cherry tomatoes, halved
• 1 cup of fresh mozzarella balls, halved
• 1/4 cup of fresh basil leaves, torn
• 2 tablespoons of balsamic glaze
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Remove stems from portobello mushrooms and place them on the baking sheet.
3. Fill each mushroom with cherry tomatoes, mozzarella balls and torn basil leaves.
4. Drizzle with balsamic glaze and season with salt and pepper.
5. Bake for 15-20 minutes until mushrooms are tender and cheese is melted.
6. Serve hot.

Prep Time: 10 minutes          Total Time: 15 minutes

Nutrition Facts (per serving, makes 2 servings):

• Calories: 250
• Fat: 16g
• Carbohydrates: 20g
• Protein: 10g

Ingredients:

• 4 cups of mixed greens
• 2 medium beetroots, cooked and sliced
• 1/2 cup of crumbled goat cheese
• 1/4 cup of candied walnuts
• 2 tablespoons of balsamic vinaigrette

Directions:

1. Arrange mixed greens on serving plates.
2. Top with sliced beetroots, crumbled goat cheese and candied walnuts.
3. Drizzle with balsamic vinaigrette before serving.

Prep Time: 15 minutes          Total Time: 15 minutes

Ingredients:

• 12 mini bell peppers, halved and seeded
• 8 oz of cream cheese, softened
• 2 tablespoons of chopped fresh herbs (such as parsley, chives and dill)
• 1/4 cup of sun-dried tomatoes, chopped
• Salt and pepper, to taste

Directions:

1. Mix cream cheese, chopped herbs, sun-dried tomatoes, salt and pepper until well combined.
2. Fill each mini bell pepper half with the herbed cream cheese mixture.
3. Arrange stuffed peppers on a serving platter.
4. Serve chilled or at room temperature.

Prep Time: 5 minutes          Total Time: 25 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 320
• Fat: 14g
• Carbohydrates: 46g
• Protein: 4g

Ingredients:

• 1 cup of jasmine rice
• 1 cup of coconut milk
• 1 ripe mango, diced
• 1/4 cup of shredded coconut
• 2 tablespoons of chopped fresh cilantro
• Lime wedges, for serving

Directions:

1. Combine jasmine rice and coconut milk.
2. Cook according to the rice cooker or package instructions.
3. Once cooked, fluff the rice and fold in diced mango, shredded coconut and chopped cilantro.
4. Serve with lime wedges for squeezing.

Prep Time: 15 minutes          Total Time: 40 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 320
• Fat: 22g
• Carbohydrates: 26g
• Protein: 8g

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 cup of ricotta cheese
• 2 tablespoons of chopped fresh herbs (such as thyme, rosemary and oregano)
• 1 cup of assorted roasted vegetables (such as bell peppers, zucchini and eggplant)
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Directions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry and place it on the baking sheet.
3. Mix ricotta cheese with chopped herbs and spread over the puff pastry.
4. Arrange roasted vegetables on top of the ricotta mixture.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 20-25 minutes until the pastry is golden brown.
7. Serve warm or at room temperature.

Prep Time: 5 minutes          Total Time: 15 minutes

Nutrition Facts (per serving, makes 6 servings):

• Calories: 180
• Fat: 12g
• Carbohydrates: 10g
• Protein: 10g

Ingredients:

• 1 wheel of brie cheese
• 1/2 cup of fresh raspberries
• 1/4 cup of chopped pistachios
• 2 tablespoons of honey
• Crackers or bread, for serving

Directions:

1. Preheat oven to 350°F (175°C).
2. Place brie cheese on a baking sheet lined with parchment paper.
3. Top with fresh raspberries and chopped pistachios.
4. Drizzle honey over the top.
5. Bake for 10-12 minutes until cheese is melted and bubbly.
6. Serve immediately with crackers or bread.

Prep Time: 10 minutes          Total Time: 30 minutes

Ingredients:

• 1 lb of large shrimp, peeled and deveined
• 1/4 cup of coconut milk
• Zest and juice of 1 lime
• 2 tablespoons of chopped fresh cilantro
• Salt and pepper, to taste
• Lime wedges, for serving

Directions:

1. Combine coconut milk, lime zest and juice, chopped cilantro, salt and pepper.
2. Add shrimp to the marinade and let it sit for 15-20 minutes.
3. Thread shrimp onto skewers.
4. Grill skewers over medium-high heat for 2-3 minutes per side until shrimp is cooked.
5. Serve with lime wedges.

Prep Time: 15 minutes          Total Time: 15 minutes

Ingredients:

• 2 ripe mangoes, diced
• 1 ripe avocado, diced
• 1/4 cup of red onion, finely chopped
• 1 jalapeño pepper, seeded and diced
• 1/4 cup of chopped fresh cilantro
• Juice of 2 limes
• Salt, to taste

Directions:

1. Combine diced mangoes, avocado, red onion, jalapeño pepper, cilantro, lime juice and salt.
2. Toss gently until well combined.
3. Serve as a topping for grilled fish or as a dip with tortilla chips.

Prep Time: 10 minutes          Total Time: 20 minutes

Ingredients:

• 4 ripe peaches, halved and pitted
• 8 oz of halloumi cheese, sliced
• 4 cups of arugula
• 1/4 cup of balsamic glaze
• 2 tablespoons of chopped fresh mint
• Salt and pepper, to taste

Directions:

1. Preheat the grill to medium-high heat.
2. Grill peach halves for 2-3 minutes per side until grill marks appear.
3. Grill halloumi cheese slices for 1-2 minutes per side until golden brown.
4. Arrange arugula on serving plates.
5. Top with grilled peaches and halloumi cheese.
6. Drizzle with balsamic glaze, sprinkle with chopped mint and season with salt and pepper.
7. Serve immediately.

Prep Time: 10 minutes          Total Time: 10 minutes

Ingredients:

• 1 cup of yogurt
• Zest and juice of 1 lime
• 2 tablespoons of honey
• Assorted fruits (such as strawberries, kiwi, pineapple, grapes and blueberries)

Directions:

1. Mix yogurt, lime zest, lime juice and honey until well combined.
2. Arrange assorted fruits in a colorful pattern on a large platter.
3. Serve with honey-lime yogurt dip on the side.

Prep Time: 15 minutes          Total Time: 30 minutes

Ingredients:

• 12 large mushrooms, stems removed and finely chopped
• 2 cups of fresh spinach, chopped
• 1/2 cup of crumbled feta cheese
• 2 cloves of garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Heat olive oil over medium heat.
3. Add chopped mushroom stems, garlic and sauté for 2-3 minutes.
4. Add chopped spinach and cook until wilted.
5. Remove from heat and stir in crumbled feta cheese.
6. Stuff mushroom caps with the spinach and feta mixture.
7. Place stuffed mushrooms on the baking sheet and bake for 15-20 minutes until mushrooms are tender.
8. Serve hot.

Prep Time: 15 minutes          Total Time: 25 minutes

Ingredients:

• 1/4 cup of chia seeds
• 1 cup of coconut milk
• 1 ripe mango, diced
• 1/4 cup of shredded coconut
• 2 tablespoons of chopped pistachios
• Fresh mint leaves, for garnish

Directions:

1. Mix chia seeds and coconut milk.
2. Let it sit for 10 minutes until thickened.
3. Layer chia pudding, diced mango, shredded coconut and chopped pistachios in serving glasses.
4. Repeat layers until the glasses are filled.
5. Garnish with fresh mint leaves before serving.

Prep Time: 15 minutes          Total Time: 25 minutes

Ingredients:

• 2 bell peppers (assorted colors), cut into chunks
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, cut into chunks
• 1 cup of cherry tomatoes
• 2 tablespoons of olive oil
• Salt and pepper, to taste
• Tzatziki sauce, for serving

Directions:

1. Preheat the grill to medium-high heat.
2. Thread assorted vegetables onto skewers.
3. Brush skewers with olive oil and season with salt and pepper.
4. Grill skewers for 8-10 minutes, turning occasionally, until vegetables are tender and slightly charred.
5. Serve with tzatziki sauce for dipping.

Prep Time: 10 minutes          Total Time: 20 minutes

Ingredients:

• 4 ears of corn, husked and cleaned
• 2 tablespoons of olive oil
• Zest and juice of 1 lemon
• 2 tablespoons of chopped fresh herbs (such as parsley, thyme and rosemary)
• Salt and pepper, to taste

Directions:

1. Preheat the grill to medium-high heat.
2. Mix olive oil, lemon zest, lemon juice, chopped herbs, salt and pepper.
3. Brush corn with the herb mixture.
4. Grill corn for 10-12 minutes, turning occasionally, until tender and lightly charred.
5. Serve hot.

Prep Time: 20 minutes          Total Time: 30 minutes

Ingredients:

• Assorted fruits (such as strawberries, bananas, pineapple and kiwi), cut into chunks
• 1 cup of dark chocolate chips
• 2 tablespoons of coconut oil
• Assorted toppings (such as chopped nuts, shredded coconut and sprinkles)

Directions:

1. Thread assorted fruit chunks onto skewers.
2. In the microwave, (in a microwave-safe bowl) melt the dark chocolate chips and coconut oil, stirring every 30 seconds until smooth.
3. Dip fruit skewers into the melted chocolate, then sprinkle with assorted toppings.
4. Place skewers on a parchment-lined baking sheet and refrigerate until the chocolate is set.
5. Serve chilled.