Open Faced Chickpea Fennel Sandwich

Serving Size: 4 Total Time: 10-15 minutes Ingredients: 2, 15 oz. cans garbanzo beans 1 cup celery, diced 1/2 cup dried cranberries 1/2 cup chopped pecans 1/3 cup avocado mayo 1 tsp fennel seeds Salt & Pepper to taste Multigrain bread Directions: Mix all ingredients in large mixing bowl. Toast bread and top with chickpea

Brown Rice Pilaf

Single Batch: Serves 4-5, Double Batch: Serves 8-10 Cooking Time: 35-40 minutes Ingredients: 2 cups uncooked brown rice 1 sweet onion 3-4 Tbps clarified ghee (or olive oil) 2 Granny Smith apples (or sour apples) 1.5 cups cranberries 1.5 cups pecans 1 can garbanzo beans 1/2 cup chopped fresh parsley 1 Tbps rosemary 1 tsp

Loaded Oatmeal

Single Batch: Serves 2, Double Batch: Serves 4 Cooking Time: 5-10 minutes Ingredients: 1.5 cups oatmeal 1/4 cup raw pecans 1/4 cup unsweetened coconut flakes 1/4 cup blueberries 1/4 cup raw cashews 2 tsp ground flax seed 2 tsp cinnamon 2-4 tsp raw honey (depending on taste) Directions: Cook oatmeal depending on your preference (boil

Summer Spinach, Pecan & Blueberry Salad with Honey Lime Vinaigrette

Single Batch: Serves 4-5, Double Batch: Serves 8-10 Cooking Time: 15-20 minutes Ingredients: 5 oz. baby spinach 1 carrot 1 red bell pepper 3/4 cup pecans 3/4 cup blueberries Honey Lime Vinaigrette: 1/4 cup olive oil 1/4 cup red wine vinegar 2 large limes 2 Tbps honey Salt & Pepper Directions: Place spinach in large