Veggie Frittata:
Steamed or Lightly Sauteed Vegetables (My favorites are onion, kale or collard greens, and mushrooms. If you are using frozen, they just need to be thrown in the steamer. Don’t have a steamer? Get one of those steamer baskets and throw it into a pot with a couple of inches of water.)
1 tbsp olive oil
2 organic, free-range eggs
Salt & pepper to taste

Soba Noodles with Spinach and Peanut Sauce
1 8oz package of soba noodles (check for 100% buckwheat flour if you want the wheat-free version)
About 1 cup of fresh or frozen veggies (I use kale or spinach but asparagus would be good here too)
2 tbsp creamy, organic peanut butter or almond butter (the non-organic is pesticide city!)
2 tbsp toasted sesame oil
2 tbsp tamari (wheat free, naturally fermented soy sauce)
1 tbsp chopped peanuts or toasted sesame seeds, optional

Mediterranean Medley
1 15 oz can of chickpeas/garbanzo beans (Careful with the cans, many are lined with harmful BPA’s. Eden Foods brand have BPA-free cans)
1 14 oz jar of artichoke hearts
1 7 oz jar of roasted red peppers
½ cup of pitted kalamata olives
1 jar of marinated mushrooms
Marinated mushrooms
¼ cup chopped fresh parsley (mint or basil would be good too)
½ cup of crumbled feta or goat cheese
½ cup extra virgin olive oil
¼ cup red wine vinegar or lemon
1 tbsp raw honey
salt and pepper to taste