BREAKFASTS
| blueberry-lemon compote chia seed cups
| nut-free maple granola
| apple pie oat cups
LUNCH
| hummus salad board with pitas
| carrot quinoa soup
| spring pea soup with lemony yogurt topping
DINNERS
| balsamic beet salad
| veggie & lentil shepherd’s pie
| onion gravy
| cucumber mint salad
| chickpea curry with rice
All recipes are vegetarian, vegan, gluten-free, nut-free & dairy-free
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