This recipe makes two servings, so freeze one overnight and let it thaw throughout the day to enjoy in the afternoon.

Adapted from: https://chefsavvy.com/healthy-berry-yogurt-smoothie/

Double Berry Parfaits (serves 2)

2 cups plain Greek yogurt

1 ½ cups sliced strawberries

1 pint fresh blueberries

Honey, optional

Cinnamon, optional

In mason jars or bowls, begin layers with ¼ cup of Greek yogurt, followed by a layer of strawberries and then blueberries. Repeat layering process until yogurt and berries are gone. If desired, add a drizzle of honey and sprinkling of cinnamon to yogurt layer before adding berries.

Store any uneaten parfaits covered in fridge for up to two days.

Adapted from: https://foodfitnessfaithblog.wordpress.com/2013/07/03/double-berry-breakfast-parfaits/

3 slices bacon, cut into 1/2″ strips

1/2 medium yellow onion, chopped

2 celery stalks, chopped

2 bell peppers, chopped

3 cloves garlic, minced

2 lb. lean ground beef

2 tbsp. chili powder

2 tsp. ground cumin

2 tsp. dried oregano

2 tbsp. smoked paprika

Kosher salt

Freshly ground black pepper

1 (28-oz.) can fire-roasted tomatoes

2 c. low-sodium chicken broth

Sliced jalapeños, for garnish

Sliced avocado, for garnish

freshly chopped cilantro, for garnish

Directions: In a large pot over medium heat, cook bacon. When bacon is crisp, remove from pot with a slotted spoon. Add onion, celery, and peppers to pot and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.

Push vegetables to one side of the pan and add beef. Cook, stirring occasionally, until no pink remains. Drain fat and return to heat.

Add chili powder, cumin, oregano, and paprika and season with salt and pepper. Stir to combine and cook 2 minutes more. Add tomatoes and broth and bring to a simmer. Let cook 10 to 15 more minutes, until chili has thickened slightly.

Ladle into bowls and top with reserved bacon, jalapeños, cilantro, and avocado.

Adapted from: https://www.delish.com/cooking/recipe-ideas/a25351108/paleo-chili-recipe/

1 c. whole-grain farro

2 c. low-sodium vegetable broth

1 1/2 tsp. kosher salt

1 Bay leaf

1 Large shallot, very thinly sliced

1/3 c. extra virgin olive oil

3 tbsp. apple cider vinegar

1 tbsp. dijon mustard

2 tsp. honey

Freshly ground black pepper

2 c. lightly packed arugula

1 Green apple, chopped

1/2 c. shaved parmesan cheese

1/4 c. freshly chopped basil

1/8 c. freshly chopped parsley

1/4 c. toasted pecans, roughly chopped

Directions: In a medium saucepan, combine farro, vegetable broth, salt, and bay leaf. Bring to a boil, then reduce to a simmer and let cook, stirring occasionally, until farro is tender and no broth remains, about 30 minutes. When farro is cooked, transfer to a large bowl to cool.

In the meantime, make fried shallots: in a small saucepan over medium heat, combine oil and shallots. When the shallots begin to bubble, reduce heat to medium-low and cook, stirring occasionally, until shallots are golden and crisp, 15 to 20 minutes. Remove shallots from oil with a slotted spoon and place on a paper-towel lined plate and season with salt. Let oil cool.

Make dressing: in a medium bowl, combine the cooled olive oil with vinegar, mustard, and honey and season with salt and pepper.

Assemble salad: combine cooked farro, crispy shallots, arugula, apple, parmesan, basil, parsley, and pecans. Drizzle dressing over salad and toss to coat.

Adapted from: https://www.delish.com/cooking/recipe-ideas/recipes/a43059/best-farro-salad-recipe/

Ingredients

2 boneless skinless chicken breasts, poached and cut into bite-sized pieces

2 avocados, cubed

1 small mango, cubed

1 c. grape tomatoes, quartered

1/2 c. fresh or frozen corn

1/4 red onion, thinly sliced

For dressing

1/4 c. lime juice

3 tbsp. extra-virgin olive oil

2 tbsp. freshly chopped cilantro

1 tbsp. minced jalapenño

2 tsp. honey

Kosher salt

Freshly ground black pepper

Directions: Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.

In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

Adapted from: https://www.delish.com/cooking/recipe-ideas/a27510889/avocado-chicken-salad-recipe/

Ingredients

2 boneless skinless chicken breasts, poached and cut into bite-sized pieces

2 avocados, cubed

1 small mango, cubed

1 c. grape tomatoes, quartered

1/2 c. fresh or frozen corn

1/4 red onion, thinly sliced

For dressing

1/4 c. lime juice

3 tbsp. extra-virgin olive oil

2 tbsp. freshly chopped cilantro

1 tbsp. minced jalapenño

2 tsp. honey

Kosher salt

Freshly ground black pepper

Directions: Make dressing: In a medium bowl, whisk to combine dressing ingredients and season with salt and pepper.

In a large bowl, combine salad ingredients and prepared dressing. Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

Adapted from: https://www.delish.com/cooking/recipe-ideas/a27510889/avocado-chicken-salad-recipe/

For the salmon

1/3 c. low-sodium soy sauce

1/3 c. extra-virgin olive oil

1/4 c. chili garlic sauce

Juice of 1 lime

2 tbsp. honey

4 cloves garlic, minced

4 (4-oz.) salmon fillets

For the quick pickled cucumbers

1/2 c. rice vinegar or rice wine vinegar

1 tbsp. granulated sugar

1 tsp. kosher salt

2 tsp. toasted sesame oil

3 Persian cucumbers, thinly sliced

For the spicy mayo

1/2 c. mayonnaise

2 tbsp. Sriracha

2 tsp. toasted sesame oil

For the bowls

Cooked brown rice

1 avocado, sliced

1 medium carrot, grated

1/2 red onion, thinly sliced

Cilantro leaves, torn Sesame seeds

Cilantro leaves, torn

Sesame seeds

Directions: Make salmon: Preheat oven to 350° and line a large baking sheet with foil. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic. Add salmon and gently toss to combine. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.

Meanwhile, make pickled cucumbers: In a microwave-safe bowl or jar, add vinegar, sugar, and salt and microwave until sugar and salt are dissolved, about 2 minutes. Stir in sesame oil, then add cucumbers and shake to combine. Cover with a tight-fitting lid or plastic wrap until ready to use.

Make spicy mayo: In a small bowl, combine mayonnaise, Sriracha, and sesame oil.

Assemble bowls: Divide rice among 4 bowls. Top with salmon, pickled cucumbers, avocado, carrot, red onion, cilantro, and sesame seeds. Drizzle with spicy mayo.

Adapted from: https://www.delish.com/cooking/recipe-ideas/a26950912/spicy-salmon-bowl-recipe/

1 c. all-purpose flour

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. chili powder

1/2 tsp. ground cumin

4 (6-oz.) tilapia filets

Kosher salt

Freshly ground black pepper

1 tbsp. canola or vegetable oil

2 tbsp. cilantro leaves, for garnish

Lime wedges, for serving

Directions: In a large bowl, whisk together flour, garlic powder, onion powder, chili powder, and cumin. Whisk to combine.

Season tilapia filets generously with salt and pepper, then dip each in flour mixture, shaking off any excess flour. Place on a clean plate or baking sheet.

In a large, nonstick skillet over medium heat, heat oil. Add 2 filets and cook 3 to 4 minutes per side, until crust is golden and fish flakes easily with a fork. Repeat with remaining filets.

Serve immediately with cilantro and lime wedges.

Adapted from: https://www.delish.com/cooking/recipe-ideas/a25137966/pan-fried-tilapia-recipe/

4 large zucchini, halved lengthwise

2 tsp. extra-virgin olive oil

4 links chicken sausage links, thinly sliced

1/2 c. italian breadcrumbs

3/4 c. shredded mozzarella

1/2 c. shredded fontina

2 cloves garlic, minced

1/4 c. chopped fresh basil

Directions: Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.

In a large skillet over medium heat, heat oil. Add chicken sausage and cook until seared, 6 minutes.

Transfer to a large bowl and add breadcrumbs, 1/2 cup mozzarella, fontina, garlic, and basil.

Spoon mixture into zucchini and top with remaining 1/4 cup mozzarella.

Bake until zucchini is tender and cheese golden, 15 minutes.

Adapted from: https://www.delish.com/cooking/recipe-ideas/recipes/a48829/italian-sausage-stuffed-zucchini-recipe/

3 c. shredded mozzarella, divided

1/2 c. freshly grated Parmesan, plus more for serving

3 cloves garlic, minced

1 1/2 c. marinara

1 tbsp. freshly chopped parsley, plus more for garnish

Pinch of crushed red pepper flakes

Kosher salt

Freshly ground black pepper

12 oz. fresh or frozen breaded chicken, cooked according to package instructions and diced

4 bell peppers, halved and seeds removed

1/2 c. Swanson Chicken Broth

Directions: Preheat oven to 400º. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, marinara, parsley, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.

Spoon mixture into halved bell peppers and sprinkle with remaining 1 cup mozzarella.

Pour chicken broth into baking dish (to help the peppers steam) and cover with foil.

Bake until peppers are tender, 55 minutes to 1 hour. Uncover and broil 2 minutes.

Garnish with parsley and more Parmesan before serving.

Adapted from: https://www.delish.com/cooking/recipe-ideas/recipes/a51054/chicken-parm-stuffed-peppers-recipe/