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I ngredients: 1/2 cup yogurt 2 Tbsp rolled oats 1/2 Tbsp chia seeds 1 Tbsp lemon curd 2 strawberries, sliced Directions: Place the yogurt in a bowl and top with the rolled oats, chia seeds, lemon curd, and sliced strawberries. Serve immediately. To prepare this bowl as overnight oats, place the oats and chia seeds in the bottom of a jar or other sealable container. Top with the yogurt, lemon curd, and strawberries. Refrigerate for at least 8 hours, or up to 3-4 days.

Ingredients: 1.5 8 ounce boneless skinless chicken breasts (diced into 1/2 inch cubes) 0.5 teaspoon olive or canola oil 0.25 cup diced red onion 0.25 tsp paprika 0.25 tsp cumin 0.13 teaspoon kosher salt 0.5 cup canned low sodium black beans (rinsed and drained) 0.25 cup buffalo sauce (Franks) 1.5 cups cooked brown rice 0.25 cup part-skim cheddar cheese (or dairy-free cheddar) 0.13 cup chopped scallions Directions: Heat oil in a medium pot over medium-low heat. Add onions and

Ingredients 1/4 tsp garlic powder 1/4 tsp onion powder 1/2 tsp dried dill 1/2 tsp dried parsley 1/4 tsp salt Freshly cracked pepper 1/4 cup tahini 1/4 cup warm water 3 Tbsp lemon juice 1 cup quinoa 1.75 cups water 1 pint grape tomatoes 8 oz. mushrooms 1 zucchini 1 yellow squash 1 red onion 2 Tbsp olive oil 1 tsp dried oregano 1/4 tsp garlic powder 1/4 tsp salt 4 cups fresh spinach 1/2 cup hummus Directions: Make the dressing first. In a small bowl combin