Basic marinara

1 tablespoon extra-virgin olive oil

3 tablespoons finely minced shallot

1 large garlic clove, finely minced

¼ teaspoon sea salt

Freshly ground black pepper

1 14-ounce can chopped tomatoes

1 teaspoon balsamic vinegar

⅛ teaspoon cane sugar

Pinch of dried oregano

Pinch of crushed red pepper flakes

Ingredients

(15-oz.) can chickpeas, drained and rinsed

1 tbsp. vegetable oil

1/2 tsp. kosher salt

For seasoning: 1 tsp. cumin

1 tsp. chili powder

1/2 tsp. dried oregano

Ingredients

1 1/4 c.old fashioned oats 

1/2 c.unsweetened shredded coconut 

1/4 c.mini chocolate chips 

2 tbsp. chia seeds

2 tbsp. flax seeds

1/2 tsp. ground cinnamon 

1/4 tsp. kosher salt 

3/4 c. natural peanut butter

1/4 c. honey 

1/2 tsp.pure vanilla extract 

2 tbsp. milk

Ingredients

1 cup quick cooking steel cut oats

2 cups plain unsweetened almond milk

1 tablespoon chia seeds

1 tablespoon maple syrup (option to sub honey)

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

pinch of salt

Ingredients

Four 5-ounce center-cut salmon fillets (about 1-inch thick) 

3 tablespoons fresh lemon juice 

3 tablespoons olive oil 

Kosher salt 

1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)

1/4 cup dates

1 Honeycrisp apple

1/4 cup finely grated pecorino

3 tablespoons toasted slivered almonds

Freshly ground black pepper