Almond Honey Mustard Dressing

• 3 Tbsp. almond butter

• 1 Tbsp. olive oil

• 2 Tbsp. freshly squeezed orange juice

• 3 Tbsp. water

• 2 Tbsp. stoneground mustard

• 1 Tbsp. light agave nectar

• 1/4 tsp. salt

• 1 tsp. minced garlic

1. Add all ingredients into a mason jar (or another jar with a tightly fitted lid). Securely attach the lid and shake for about 1 minute.

Mediterranean Wrap

• 1 whole wheat wrap

• 2 Tbsp. hummus 

• 8-10 cucumber slices

• 1 tomato, diced

• 2 Tbsp. feta cheese

• 1/3 cup Tzatziki Sauce

1. Spread hummus on one side of your wrap. Top hummus with sliced cucumbers. Sprinkle with diced tomatoes and crumbled feta. Drizzle with Tzatziki sauce.
2. Roll the wrap like a burrito. If you wrap is round, tuck in the sides of the wrap as you're rolling it to help hold the ingredients inside. Cut in half and eat.

1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, dill, garlic, salt and pepper. Process until well-combined and creamy. 
2. Transfer to a bowl, cover and refrigerate for at least 1 hour before serving so that flavors can fuse.

1. Remove the pits from the dates. 
2. Place walnuts in a food processor and blend on high until they're finely ground.
3. Add the cocoa powder and salt. Pulse to combine.
4. While the processor is running, add the dates one at a time through the feed tube. Once all the dates have been added, your "dough" will look crumbly but, when pressed, will easily stick together (if it doesn't, add more dates). If you're adding mini chocolate chips, stir them in by hand. 
5. Scoop about 1 tablespoon of "dough" into your hands and form a 1-inch ball. Roll the remaining "dough" into truffles. Place the truffles into a container and refrigerate for 10-15 minutes. 

1. Heat griddle or skillet over medium-high heat.
2. In a large bowl, combine baking mix, milk and eggs. Add sugar, baking powder and lemon juice. Whisk until just combined, then gently stir in sliced strawberries. 
3. Once griddle is hot (a drop of water sizzles), pour about 1/4 cup of batter. Cook until tops are bubbled and the edges begin to look dry (and bottoms are golden).
4. Flip pancakes and cook until this side is golden as well. Repeat until all batter is used.
5. Top with whipped cream and sliced strawberries. 

• Reds: vitamin C and lycopene

• Blues & Purples: vitamin C and antioxidants

• Oranges & Yellows: carotenoids, vitamins A and C, potassium

• Greens: vitamin K, potassium

Glowing Green Smoothie

1. Grate the ginger*, core and cut the apple into slices, peel the orange and separate the segments (remove the seeds if there are any).
2. Load items into your blender in the order listed above (milk first, seeds last).
3. Blend until smooth, pour into a glass and enjoy!

*Note: grating the ginger works much better if your ginger is frozen!

1. Place chicken breasts on cutting board, cover with a piece of plastic wrap and pound breasts with a meat mallet until they are about 1/4-inch thick. Slice so you have 4 cutlets total, then set aside. In a shallow bowl, mix flour, salt and pepper. Place egg whites in another shallow bowl. 
2. Heat a large pan over medium-high heat. Once hot, add a small amount of olive oil (enough to coat the pan). 
3. Dredge both sides of the cutlets in seasoned flour, then dip them in egg wash to coat completely (allow excess egg to drip off). Place cutlets in hot pan and cook for about 2 minutes on each side, until golden. Once cooked, remove chicken cutlets to a plate and set aside.
4. Add the lemon slices to the pan, cooking for 1-2 minutes or until fragrant. Add wine, broth and lemon juice to pan, and simmer for about 5 minutes until sauce reduces slightly. Add butter and 1 Tbsp. flour, stir to incorporate flour.
5. Reduce heat to medium-low and return chicken to the pan. Place lemon slices on top of the chicken cutlets and simmer for 2 minutes. Sprinkle with chopped parsley and serve.

1. Load items into your blender in the order listed above (milk first, seeds last).
2. Blend until smooth, pour into a glass and enjoy!

1. Place pizza stone in a cold oven, then preheat the oven to 400°F.
2. Heat a pan over medium-high heat. Once hot, add a small amount of olive oil (enough to coat the pan). Add sliced mushrooms and cook for 3-5 minutes.
3. Roll out your pizza dough into a 14-inch disk. Brush truffle oil over the top of the pizza. Evenly spread with cooked mushrooms and Proscuitto (torn into smaller pieces) over pizza. Next, top pizza with mozzarella disks.
4. Cook pizza on hot stone for about 20 minutes or until crust is browned and cheese is bubbling. Attempt to not eat the entire pizza in one sitting.