2 sweet potatoes, peeled and diced 1/2", 1 small red onion, peeled and sliced, 1-2 tablespoons extra virgin olive oil, sea salt and pepper to taste, 2 servings ancient grains of your choice, cooked to package instructions (see notes above in blog post) You can also use straight up quinoa, 1 1/2 tablespoons honey, 1 tablespoon Sambal Oelek (add more or less depending on how you like the heat!, 1 tablespoon dijon mustard, 1/2 cup snow peas, 3/4 cup mushrooms, sliced, 1 ripe avocado, sliced, 1 tablespoon chives for garnish, sliced rotisserie chicken or shrimp sautéed in olive oil, if you want to add protein, pesto, the TFK version contains a dallop of pesto. I love it, but it's not a game changer, so with or without is fine. Use store bought or my recipe link in blog post above

2 cups miso glazed yams see recipe below, 2 grilled, sautéed, or roasted portobello mushrooms cut into ¼-inch strips (link goes to my marinated portobello recipe), 1 cup charred, roasted, or sautéed onions, 3 cups cooked ancient grains see recipe below, 2 cups blanched snow peas or sub edamame or roasted broccoli, ¼ cup cilantro pesto see recipe below, 1 avocado pitted (quartered & sliced), 1 teaspoon minced garlic more if desired (I use 2 teaspoons), 1 teaspoon peeled and minced ginger, 1 teaspoon minced lemongrass, 1 teaspoon peeled and minced turmeric, 1 teaspoon Kosher salt or flaked Maldon sea salt, 1 TBSP extra-virgin olive oil, ½ cup red quinoa, ½ cup brown rice

2 bunches of Tuscan kale (also known as lacinato kale), de-stemmed and finely chopped, 3 lemons, freshly squeezed, 1/2 cup extra virgin olive oil, 2 cloves of garlic, minced, 1/2 teaspoon garlic salt and red pepper flakes (adjust to taste), 1/2 cup finely grated grana padano or parmigiano reggiano cheese, 1/2 cup toasted whole wheat bread crumbs (or gluten-free bread crumbs), Salt and red pepper to taste