• 1 cup quinoa
• 2 cups water • ½ teaspoon salt

Directions: Rinse quinoa in a fine sieve until water runs clear. Then, drain and transfer to a medium pot. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, about 15-20 minutes. Set aside away from heat for about 5 minutes. Uncover and fluff with a fork. Will make 3 cups quinoa.

**Quinoa naturally has a protective coating, called saponins, that easily rinse off. However, if not rinsed, will be bitter and may cause an upset stomach.

**If you toasted quinoa in a skillet with a little olive oil over low heat for a few minutes before adding to the boiling water, it will have an even tastier, nutty flavor.

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• Any Vegetable of choice, cut to bite sized pieces (Broccoli, Pepper, Cauliflower, Asparagus, Carrots, etc.) • ½ teaspoon Sea Salt (Optional)

Directions for Steaming in a Pan: Bring water to a boil in a large sauté pan.

Add salt to the water if desired. Add your vegetable of choice, cover, and then steam your veg until they are as tender as you want (about 3-5 minutes).

Directions for Steaming in a Steamer Basket: Bring an inch of water to a boil in the bottom of a pot (where you will then place your steamer basket into).

Place veggies into the steamer basket, set over the boiling water. Cover and steam until cooked to your liking (about 3-5 minutes).

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• 2-4 Sweet potatoes, rinsed & dried

Directions: Pre-heat oven to 200° Pierce each sweet potato a few times with a fork (don’t get trigger happy… it’s just to let some of the steam out).

Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake for about 45 minutes, or until potatoes are tender. That’s it!

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Ingredients: 4-6 eggs (you can make as many as you want at a time)

Directions: Fill a small sauce pot half way with water & add your eggs. Do not crowd the pot.

Bring water to a boil over med – high heat. When the water boils, remove the pot from the heat and set aside with a tight lid for 15 minutes.

Drain water and place eggs in a bowl with cold water & ice. Peel when ready to use!

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Directions: Preheat the oven to 120-150 degrees C with the rack in the middle.

Scoop the seeds out of the squash and remove as much of the stringy orange pulp as you can. Rinse the seeds.

Lay the seeds out on a plate or baking sheet to dry overnight. If you want to use them right away pat them dry with a kitchen towel.

Spread the seeds out on a baking sheet and put it in the oven and roast for 10-15 min until crispy. **Keep your eyes on deck because these can burn quickly!

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*Serves 2

• 230 grams of baby spinach, cleaned & dried
• 3 cloves of garlic, peeled & thinly sliced
• 1/2 fresh lemon
• 1.5 tablespoon coconut oil
• Sea salt & fresh ground pepper to taste

Directions: Heat up a large sauté pan with coconut oil over med heat. Add 1/3 of the spinach to the pot and with tongs, continually turn the spinach for 1-2 minutes. Add the next 1/3 of spinach to the pot, continually turning (about 1 min). Add the final 1/3 of spinach AND the sliced garlic, and continually turn until all of the spinach is mostly wilted (another 1-3 minutes). Remove spinach mixture from the pot and squeeze ½ lemon over the spinach. Season with salt & pepper and toss well. That’s it! Very easy & super healthy!

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*Serves 6-8. Perfect to make ahead of time and keep in fridge. You’ll have a little extra on hand for a quick and easy side in case you need one!

• ½ cup brown rice
• ¼ cup quinoa, rinsed
• ½ can chickpeas, drained and rinsed
• 2 roasted red peppers, chopped (from a jar, optional, you can also use fresh peppers)
• 8 marinated artichoke hearts, chopped (from a jar, optional, you can use tinned artichokes as a substitute)
• 1 medium handful of parsley, chopped
• 1/4 cup pine nuts, roasted (can also be substituted with almonds or pecan nuts)
• Sea salt and freshly ground pepper, to taste

Directions: Combine the brown in a medium size pot with 1 cup of water. Bring to a boil, cover, and reduce heat to medium-low. Cook for 15 minutes and then add the quinoa and another cup of water. Cook for another 10 minutes or so. You may need to add another ¼ cup water. While the grains are cooking prepare the rest of your ingredients.

Once the grains are cooked, remove from heat and allow to cool for 15 minutes. Combine all the ingredients together in a bowl and mix well. Taste and adjust seasoning. Enjoy!

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