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Cauliflower Rice Stir Fry

1 bag (10–12 oz) frozen cauliflower rice
1 medium onion, chopped
½ cup sliced fresh mushrooms
½ cup chopped red and yellow bell peppers
1 clove garlic, minced (or 1 tsp jarred)
1 small zucchini, quartered and sliced
1 can sliced water chestnuts, drained
¼ cup avocado or coconut oil
1 cup chopped baby spinach
½ tsp turmeric
½ tsp smoked paprika
2 dashes ground ginger
2 dashes cayenne pepper
2 tbsp organic soy-free Teriyaki sauce (Primal Kitchen or similar)
½ cup water or broth of choice
Salt and pepper to taste

Directions

Heat oil in a large skillet over medium heat. Sauté onions and garlic until golden.
Add cauliflower rice and cook until tender, about 3–4 minutes.
Stir in mushrooms, peppers, zucchini, spinach, and water chestnuts.
Add spices, Teriyaki sauce, and water or broth. Season with salt and pepper.
Cook for 10–15 minutes, stirring occasionally, until veggies are tender and flavors blend.

Serve warm as a nutritious side or a light main dish.

Blueberry crunch french toast

Whisk eggs with milk, vanilla, and cinnamon.
Dip each bread slice for 10 seconds per side, then coat in the crunch mixture.

Crunch Topping

Mix ½ cup super seeds (see note), ½ cup unsweetened shredded coconut, and ¼ cup finely chopped pecans.

Heat a griddle with 1 tbsp coconut oil.
Cook each slice on medium-low for 3–5 minutes per side until golden brown.

Fresh Blueberry Sauce

Simmer 2 cups fresh blueberries, ¼ cup maple syrup (or allulose syrup for sugar-free), ½ tsp cinnamon, and ¼ cup water over medium-low heat until slightly thickened.

Serve warm over French toast.

Note:
Super seeds = organic chia seeds, flaxseed meal, and hulled hemp seeds.
Gluten-free, soy-free, dairy-free — rich in omega-3s, fiber, and protein.

Super Seeds pudding bowls

Ingredients

1 can (13.66 oz) coconut milk
½ cup super seeds (chia, flax, hemp)
2 tbsp pure maple syrup (or 1–2 tsp allulose, monk fruit, or stevia for sugar-free)
½ tsp vanilla extract
2 dashes cinnamon

Optional Toppings

Granola
Unsweetened coconut shreds
1 sliced banana
½ cup sliced strawberries
½ cup blueberries or blackberries
Sliced kiwi

Instructions

Whisk coconut milk, maple syrup (or sweetener), vanilla, and cinnamon in a medium bowl.
Add super seeds and mix well. Cover and let sit at room temperature for 15 minutes.
Stir again, then cover and refrigerate for 1 hour. Stir once more and chill another hour until thickened.
Divide between 2–3 bowls and top with fruit, granola, or nuts of your choice.

Tip: Try different combinations like kiwi and pineapple or add chopped pecans or pistachios for extra crunch.
A creamy, nutrient-packed breakfast or guilt-free dessert!

Nourishing Buddha Bowl

A vibrant, nutrient-packed bowl full of color, balance, and flavor — perfect for any meal.

Ingredients:

Mixed leafy greens (spinach, kale, etc.)
Beets (freshly cooked or canned)
Sweet potato (steamed or pressure-cooked)
Quinoa or brown rice
Chickpeas (rinsed and lightly sautéed)
Sprouts
Walnuts
Lemon Tahini Dressing (recipe below)

Mix and match ingredients and portions to your liking.

Lemon Tahini Dressing

Ingredients:
½ cup tahini · ⅓ cup lemon juice · ½ cup water · 2 garlic cloves (minced) · ½ tsp smoked paprika · ¼ tsp cayenne · ¼ tsp salt

Instructions:
Blend until smooth. Store in the fridge up to 10 days. Makes ~11 servings (2 tbsp each).

To Assemble

Layer greens, grains, and veggies in a bowl. Add chickpeas, avocado, and fruit (like clementines or pomegranate). Top with walnuts and drizzle with dressing. Enjoy!