MEATBALL LUNCH
ALL YOU NEED:

• 2 pkgs prepped meatballs (beef or turkey), Whole Foods
• 1 pkg whole grain pasta
• 1 head of broccoli, chopped
• Handful of baby spinach
• Handful of cherry tomatoes, sliced into halves
• 1 tbsp olive oil
• 1 tbsp parmesan cheese or goat cheese (I used both, 1 tbsp each)
• 2 tbsp Organicville Organic Mild Salsa, Whole Foods

Preheat your oven to 400 degrees. Line a baking sheet with foil or parchment paper. Place each meatball 1 inch apart from each other. Bake for 20 minutes.

Boil pasta and broccoli in separate pots until just tender. Once pasta is cooked, drain and then add olive oil, spinach, cheese, and cherry tomatoes. Top with meatballs and salsa, broccoli on the side.

​TILAPIA DINNER
ALL YOU NEED:

• 4-5 pcs fresh tilapia fillets 
• Preferred “blackened” seasonings (I used cayenne, paprika, onion powder, garlic powder, cumin, thyme, basil, oregano)
• ½ lemon sliced
• 2 large sweet potatoes, cubed
• 1/8 cup almond milk
• 1 tbsp butter
• 1 tsp cinnamon

Boil sweet potatoes until just tender, about 15-20 minutes. In a medium bowl combine cooked potatoes, milk, butter and cinnamon. Mash together until you reach desired consistency.

Preheat oven to 400 degrees. Combine your seasonings in a small bowl. Rinse off your tilapia and pat dry. Line a baking sheet with foil or parchment paper. Lightly coat fish with olive oil and rub seasoning mixture on both sides. Add sliced lemons on top. Bake for 15-20 minutes, until flaky.

FOR THE CABBAGE
ALL YOU NEED:

• 1 head red cabbage
• ½ red onion, diced
• 1 tart apple, cubed
• 4 tbsp balsamic vinaigrette
• ¼ C shredded carrots
• 1 tbsp olive oil

Wash and prepare your cabbage, core and chop into small strips. Let the cabbage soak in cold water while you prepare other ingredients.
 Heat olive oil over medium/low heat. Add diced onions and cook until just tender. Add in 2 tbsp balsamic vinaigrette, stir until golden. Add apples and carrots, stir until well coated.
Combine chopped cabbage with onion mixture and cook over low heat for 45 min to 1 hour. This recipe is very tangy so you can add a smidge of sugar if you'd like.

ALL YOU NEED:

• 6 eggs
• ¼ cup Original Almond Breeze Almond Milk (Unsweetened)
• 1 teaspoon olive oil
• handful of chopped leafy greens (sweet potato greens, or spinach)
• 1 small sweet potato, cubed
• 1 small zucchini, sliced into thin coins
• 1 clove of garlic, minced
• (optional) pinch of smoked paprika
• 2 medium tomatoes, sliced
• handful of cherry tomatoes, halved
• fresh herbs - sage, thyme or basil
• salt & pepper

Preheat oven to 375 degrees.

Whisk together eggs and almond milk with a pinch of salt. (For a fluffier frittata, I like to do this in a blender). Set aside.

Heat an 8 or 10 inch skillet on the stove. Add a bit of olive oil, then add the chopped greens, zucchini, minced garlic, and a few pinches of salt and pepper. Cook for just a minute or so - until the greens wilt and the zucchini starts to soften. Add a pinch of paprika, stir, then add the eggs.

Add the tomatoes, more salt & pepper. Turn the stove off and slide your pan into the oven.

Bake for 20-30 minutes, or until eggs are just set.

During the last 5-ish minutes of cooking time add sage and thyme on top. (If you're using basil, add it just as the frittata comes out of the oven).
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Remove from oven, let cool for 15 minutes (or more), then slice and serve. Add more salt & pepper to taste.


Recipe adapted from www.loveandlemons.com