Prep Time: 25 minutes Cook Time: 30 minutes Yield: 24 muffins

Ingredients:

• 2 cups mixed berries* (fresh or frozen)

• 3 cups whole wheat flour, plus extra for dusting

• 1 cup rolled oats

• 1/3 cup granulated cane sugar

• 1 1/2 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/4 tsp salt

• 1 cup low fat or non-dairy milk (I like to use oat or almond milk!)

• 1 container nonfat plain Greek yogurt

• 1/2 cup unsweetened applesauce

• 1/2 medium banana, mashed

• 2 large eggs

• 1/3 cup pure maple syrup (or honey)

• 1 tbsp lemon juice

• 1 1/2 tsp vanilla extract

• 3/4 cup chopped walnuts (optional)

*check out the food of the week page to learn more about different types of berries you could use!

Instructions:

1. preheat oven to 375 degrees. Grease muffin tin (or place muffin tin liners)

2. rinse and dry berries (if using fresh) and place in the freezer while you prepare the batter

3. combine remaining dry ingredients in a medium bowl and set aside

4. next, whisk together wet ingredients in a separate, larger bowl. Slowly add the dry mixture and stir until just combined

5. take out berries from freezer and dust with flour, lightly tossing to coat. Gently fold into batter

6. scoop batter into muffin tin. Sprinkle with chopped walnuts, additional oats or berries if you choose

7. bake for about 27-30 minutes

Tip: try serving these muffins topped with nut butter, yogurt, honey or fresh berries!

Prep Time: 10 minutes Yield: 1 smoothie

Ingredients:

• 1 cup frozen mixed berries

• 1/2 medium banana

• 1/2 tbsp fresh ginger root, sliced

• 1 cup coconut milk (or other low fat or non-dairy milk)

• 2 tbsp cranberry juice

• 1 tsp lemon juice

• 1 tbsp flax seeds

• 1/2 tbsp honey

• 1/4 tsp cinnamon

• ice for texture (optional)

Instructions:

1. combine all ingredients in a blender or food processor

2. puree until smooth

Prep Time: 45 minutes Yield: about 20

Ingredients:

• 1 pint medium fresh strawberries

• 1 cup dark chocolate chips (or baking chocolate bar)

• 1 tsp coconut oil, melted (or other neutral oil)

• 1/4 cup chopped walnuts (optional)

Instructions:

1. rinse strawberries and dry completely.

2. line up berries on a baking sheet covered in wax paper

3. place dark chocolate in a microwave safe bowl and heat at 50% power for 30 second intervals until smooth, stirring well after each

4. add oil and stir well

5. dip strawberries into the chocolate mixture holding the stems.

6. carefully lift and twist the berries, letting the excess chocolate drip off

7. return chocolate-covered strawberries to the baking sheet and sprinkle with any desired toppings.

8. let set for at least 30 minutes (or 15 minutes in the refrigerator)

Prep Time: 25 minutes Cook Time: 30 minutes Yield: 2-4 servings

Ingredients:

• 2 tbsp olive oil

• 1 medium white onion, diced (about 1 cup)

• 2 cloves garlic, minced

• 1/4 cup white wine

• 3 cups low sodium chicken broth

• 2 cans (15.5 oz) cannellini beans, drained and rinsed well

• 2 spicy chicken sausages, cooked and sliced (optional)

• top of a lemon

• 1/4 tsp thyme

• dash of oregano

• salt and pepper to taste

• 5 cups kale, chopped

• 1/4 cup parmesan cheese

Instructions:

1. cook sausages according to package instructions

2. while sausage is cooking, heat oil in a large saucepan over medium-high heat. Add onions and garlic, and sauté for about 5 minutes

3. drain and rinse the beans

4. add white wine to the onion mixture and stir well for about 30 seconds. Next add beans, sliced sausages, broth and lemon top

5. bring to a boil and then carefully remove lemon. Add spices

6. reduce to medium-low heat and simmer, covered, for 10-15 minutes

7. next, return to medium heat and add kale. Cook for about 6 more minutes

8. serve immediately with parmesan sprinkled on top

Tip: try using leftovers as a baked potato topping or on top of crusty bread!

Prep Time: 20 minutes Cook Time: 20 minutes Yield: 6-8 burgers

Ingredients:

• 2 cans (14 oz) black beans, drained and rinsed well

• 1 tbsp olive oil

• 1 medium yellow onion, finely diced (about 1 cup)

• 3 cloves garlic, minced

• 3/4 cup bell pepper, finely diced (about 1/2 pepper)

• 1/4 cup canned golden corn, drained and rinsed

• 1 + 1/2 tsp cumin

• 1 tsp chili pepper

• 1/2 tsp garlic powder

• 1/4 tsp smoked paprika

• 1/2 cup bread crumbs (I used gluten free panko)

• 2 large eggs (or 1/3 cup mashed sweet potato)

• 1/2 tbsp apple cider vinegar

• 1 1/2 tsp soy sauce

• 1 tbsp barbeque sauce

• 1 1/2 tbsp ketchup

• a few drops of hot sauce or chipotle pepper sauce to taste (optional)

• a dash of salt and pepper

Instructions:

1. preheat oven to 325 degrees

2. drain and rinse beans. Quickly pat dry and spread on a lined baking sheet. Bake for about 10-15 minutes to dry out the beans

3. while the beans are in the oven, heat oil in a large skillet over medium heat. Add onion, garlic, and pepper and sauté for about 5 minutes. Add corn and heat for another 2 minutes

4. let cool a bit and add mixture to a medium bowl (or to a blender/food processor) along with the remainder of ingredients, leaving out the beans

5. mix and mash ingredients (or blend coarsely). Add black beans and stir, mashing some of them

6. form into burger patties and place on a lined or nonstick baking sheet

7. bake at 375 degrees for about 20 minutes, flipping halfway through

8. eat warm and freeze or refrigerate leftovers

Tip: you can eat this patty by itself, like a burger with your choice of toppings (I had spinach, tomato, and a half slice of pepper jack cheese on a whole wheat bun) or try it crumbled up on top of a salad!

Recipe adapted from "The Best Black Bean Burgers I've Ever Had" by Sally's Baking Recipes

Prep Time: 10-25 minutes Yield: 10 servings

Ingredients:

• 1 can (15.5 oz) chickpeas (about 1 1/2 cups), (shelled, optional)

• 1/3 cup peanut (or other nut) butter

• 1/4 cup pure maple syrup

• 3 tbsp honey

• 2 tsp vanilla extract

• dash of cinnamon

• 1/3 cup dark chocolate chips

Instructions:

1. drain and rinse (3x) chickpeas

2. add all the ingredients except chocolate chips to a food processor or blender, and puree until smooth

3. to adjust thickness, add a bit of milk or water if desired

4. scoop hummus into a container with a lid

5. add chocolate chips and stir

6. cover and store in refrigerator

Tip: this hummus goes great with pretzels as a post-workout snack or dessert!

Recipe adapted from "Cookie Dough Hummus Snack (GF)" in Nancy Clark's Sports Nutrition Guidebook (6th ed.) (2020).

Prep Time: 8 minutes (+ 3 hours for soaking) Cook Time: 40 minutes Yield: 4-6 servings

Ingredients:

• 1 cup green lentils, soaked for at least 3 hours, drained, and rinsed well

• 1 medium onion, sliced

• 2 cloves garlic

• 1 bay leaf

• 1 tbsp olive oil (divided)

• 1 box (16 oz) short pasta (I used broken spaghetti, but any type works)

• dash of crushed red pepper flakes

• 1/4 tsp thyme

• 1/2 tsp salt (more or less as needed)

• 1/4 cup parmesan cheese (optional)

Instructions:

1. add the soaked lentils, garlic cloves, bay leaf and 1 tsp olive oil in a medium saucepan with enough water to cover the lentils by at least 1 in. Bring to a boil, then reduce to a simmer for about 15-20 minutes, or until the lentils are tender. Drain excess water

2. while lentils are cooking, heat remaining oil in a small pan over medium-high heat. Add sliced onions and sauté for about 5-7 minutes. Add onions to lentil mixture once cooked

3. prepare pasta according to package instructions, reducing cook time by about 1 minute. Add drained pasta and 1/4 cup of the cooking water to the lentils and stir. Season with salt, red pepper flakes and thyme.

4. simmer until most of the added water is gone

5. cover and let sit on low heat for several minutes to develop the flavors

6. serve with parmesan sprinkled on top (optional)

Prep Time: 20 minutes Cook Time: 1 hour 30 minutes Yield: 2 servings

Ingredients:

• 1 butternut squash

• 1 tsp olive oil

• salt and pepper to season

• 1 tbsp olive oil

• 1/2 large yellow onion, finely diced

• 2 cloves garlic, minced

• 1 tsp rosemary leaves

• 2 tsp tomato paste

• 2 tbsp dry red wine

• 1 cup green lentils (rinsed and drained)

• 1 cup vegetable broth

• 1/2 bay leaf

• 1/4 tsp paprika

• 1 tbsp tahini

• 1 tsp soy sauce

• 1 tsp balsamic vinegar

• scooped out squash halves (about 1/2 cup)

• 1 tbsp tahini

• 1/2 tbsp olive oil

• water as needed for consistency

• salt and pepper to taste

Instructions:

1. preheat oven to 425 degrees

2. slice squash in half and scoop out seeds. Place the halves with the cut side up on a baking sheet lined with aluminum foil. Rub each with olive oil and season with salt and pepper. Roast for 45-50 minutes (until tender and lightly browned)

3. while squash is roasting, begin preparing the filling. Heat oil in a large pan over medium-high. Add onions and sauté for 8 minutes, stirring occasionally, or until most of the onions are browned. Add garlic and rosemary and sauté for another 2 minutes, stirring frequently.

4. add tomato paste and stir well. Cook for 2-3 more minutes.

5. reduce heat to medium and add red wine. Stir until most liquid has evaporated.

6. add vegetable broth, lentils, bay leaf, and paprika, and stir well. Cover and bring to a boil, then reduce to a rapid simmer. Cook for about 30 minutes, or until the lentils are tender and most liquid has been absorbed.

7. reduce heat to low. Add in tahini, soy sauce and balsamic and stir well. Add salt and pepper to taste. Set mixture aside.

8. when squash is cool enough, scoop out some of the flesh from each half, leaving at least a 1/2 inch border around sides and bottom.

9. add scooped squash to a food processor or blender with tahini, olive oil, salt and pepper, and water (as needed). Blend and keep adding water until sauce is thick but pourable.

10. reduce oven temperature to 350 degrees. Stuff the squash with lentil filling and bake for 15 minutes.

11. serve warm, drizzled with butternut tahini sauce

Recipe adapted from "Lentil Stuffed Butternut Squash" by Nisha Vora

Prep Time: 25 minutes (plus lentil soaking time) Cook Time: 35 minutes Yield: about 15 potstickers

Ingredients:

• 2 1/2 cups flour (I used half whole wheat, half all-purpose), extra for dusting

• 1/2 tsp salt

• 2/3 cup hot water, more if needed to reach doughy consistency

• cornstarch as needed for dusting

• 1 cup lentils, soaked, rinsed and drained

• 1-2 tbsp olive oil

• 1 onion, diced

• 1 large carrot, shredded

• 1 zucchini, diced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• dash of siracha

• salt and pepper to taste

Instructions:

1. to make dough for the dumpling wrappers, mix flour and salt in a medium bowl. Add hot water and stir until a ball forms. Knead for 3-5 minutes. Rub dough ball with olive oil, cover with plastic wrap, and refrigerate for 30 minutes

2. add prepped lentils to a medium saucepan and add enough water to cover them by at least 1 in. Bring to a boil, then reduce to a rapid simmer. Cook for about 17-20 minutes or until lentils are tender. Drain and set aside

3. while lentils are simmering, heat olive oil in a large frying pan on medium-high heat. Chop vegetables and sauté for 7-8 minutes, or until lightly browned, stirring occasionally.

4. add the lentils along with garlic, ginger, soy sauce, vinegar, siracha, and seasonings, and sauté for another 2 minutes. Set aside to cool

5. roll out the dough in a few groups on a flour or cornstarch-dusted surface, until the dough is about 2-3 mm thick.

6. Cut out circles using a cookie cutter, glass, or other lid, about 3 in in diameter. Keep cutting circles until all dough has been used (tip: stack wrappers dusted in cornstarch so they don't stick together)

7. scoop about a tbsp of filling into the center of a wrapper. Brush the circumference with water and fold in half, sealing the edges. Fold into a fan pattern if desired. Repeat for all wrappers

8. refrigerate or freeze any unused filling

9. heat oil in a frying pan over medium heat (I used the same pan I made the filling in). Add the dumplings and cook for 2-3 minutes, or until both sides are browned. Pour in 1/4 - 1/2 cup water and cover. Steam for 8 minutes or until water has evaporated

10. serve lentil potstickers warm, alone or with a dipping sauce of choice

Prep Time: 20 minutes Cook Time: 50 minutes Yield: 4 servings

Ingredients:

• 4 small-medium sweet potatoes, rinsed well and dried

• 1/2 medium onion, diced

• 1 can (15.25 oz) black beans, drained and rinsed

• 1 can (15.25 oz) sweet yellow corn, drained and rinsed

• 1 large tomato, diced

• 1/2 tsp chipotle chili pepper (or chili powder)

• 1/2 tsp lime juice

• 1/4 tsp salt

• shredded Mexican cheese (optional)

• 2 large avocados

• 1 tbsp lime juice

• 1/4 tsp salt (more or less as needed)

Instructions:

1. preheat oven to 425 degrees. Use a fork to poke holes in the sweet potato skins. Place potatoes on a foil lined baking sheet and roast for about 50 minutes.

2. while sweet potatoes are roasting, dice onion and tomato and combine in a medium bowl with the black beans, corn, lime juice and spices. Set aside.

3. to make the guacamole topping, mash avocados and add lime juice and salt. Stir well.

4. when sweet potatoes are done baking, carefully slice open and add the black bean filling.

5. top with the guacamole and sprinkle with cheese (if desired)

Prep Time: 20 minutes Cook Time: 25 minutes Yield: about 6 kebabs

Ingredients:

• 1 large sweet potato

• 1 7oz chicken breast, diced into 1 to 1 1/2-inch chunks

• 1/2 small yellow onion, cut into large chunks and separated

• 1 zucchini, sliced

• 1 yellow squash, sliced

• 1/4 cup tahini

• 1/4 cup olive oil

• 1/2 tsp garlic powder

• 1/2 tsp chipotle chili pepper (or chili powder)

• 1/2 tsp salt

• 1/2 tsp siracha (more or less to taste)

Instructions:

1. soak skewers in water for 20 minutes.

2. dice sweet potato into 1-inch chunks (peeled or unpeeled) and put into a medium pot. Add water until potatoes are covered and boil for about 5 minutes. Drain and set aside.

3. slice vegetables and dice chicken while sweet potato chunks are boiling.

4. preheat oven to 450 degrees

5. to make glaze, combine tahini, olive oil, and spices into a small bowl.

6. thread vegetables and chicken onto skewers and place on a foil lined baking sheet

7. brush liberally with tahini glaze, turning to make sure all sides are covered

8. bake for 15-17 minutes or until chicken is cooked

9. switch the oven to broil and move baking sheet to top rack. Broil for 1-2 minutes

10. serve hot, brushed with leftover tahini glaze

tip: make these on the grill for even more flavor! Also try swapping the chicken for tofu, to get a vegetarian kebab, or adding in different vegetables

Prep Time: 25 minutes (plus 4+ hours to refrigerate) Cook Time: 50 minutes Yield: about 10 servings

Ingredients:

• 1 small sweet potato

• 8oz dark chocolate (chopped baking bar or chips)

• 1/4 tsp salt

• 1/4 cup pure maple syrup (room temperature)

• 2 tbsp non-dairy milk (room temperature)

• 1/8 to 1/4 tsp chipotle chili pepper spice

• 1/4 tsp ground cinnamon

• 1/2 tsp pure vanilla extract

• dash of crushed red pepper flakes

Instructions:

1. preheat oven to 400 degrees.

2. rinse and dry sweet potato and use a fork to poke holes in the skin. Wrap loosely in aluminum foil and bake for 40 minutes. Flip and bake for an additional 20 minutes.

3. When the potato is cool enough to handle, peel back the skin and put the potato in a small-medium bowl. Mash well.

4. measure out a little over 1/2 cup of sweet potato mash, tightly packed, and add to a food processor or blender (save any remaining sweet potato for another use).

5. place dark chocolate in a microwave-safe bowl and melt, stirring at 30 second intervals until melted. Add salt and stir well.

6. add chocolate to processor with sweet potato and blend until smooth.

7. add maple syrup, milk, chipotle spice and cinnamon, and blend. Scrape down sides as necessary.

8. add in vanilla and blend once more.

9. line a 9"x5" loaf pan (adjust size depending on desired fudge thickness) with clear plastic wrap. Pour fudge into dish and use a spatula to smooth into an even layer.

10. sprinkle the top with crushed red pepper flakes to add a little extra spice (if desired).

11. place a sheet of clear plastic wrap on top of the fudge and smooth out.

12. refrigerate for several hours (preferably overnight). Serve chilled or at room temperature.

Recipe adapted from "Dark Chocolate Chipotle Sweet Potato Fudge" by Brandi Doming

Prep Time: 30 minutes (+ dough rise time) Cook Time: 25 minutes Yield: 5 large or 10 small gozleme

Ingredients:

• 1/2 cup + 2 tbsp warm water

• 1 packet (about 2 1/4 tsp) yeast

• 1/4 tsp salt

• 3 cups all-purpose flour + extra for dusting (I mixed with whole wheat flour)

• 1/2 cup warm water

• 3 tbsp olive oil

• 2 tbsp plain yogurt

• about 6 cups of baby spinach, chopped

• 1 onion, finely chopped

• dash of crushed red pepper flakes

• 1/4 tsp smoked paprika

• 1 cup crumbled feta

• 1 tbsp olive oil

• dash of lemon juice

Instructions:

1. combine 1/2 cup + 2 tbsp water with yeast and salt in a small bowl. Stir and set aside until bubbles form.

2. meanwhile, sift flour into a large bowl. Create a well in the center and add yeast mixture, additional 1/2 cup warm water, olive oil, and yogurt. Use hands to bring the flour into the center and form a ball of dough.

3. transfer dough to a lightly floured surface and knead for a couple minutes or until smooth nd elastic. Add flour (or warm water) as needed.

4. split the dough into 5-10 smaller balls, lay on floured surface, and cover with a damp towel. Let rise for at least 30 minutes (or until dough has doubled in size).

5. to prepare the filling, coarsely chop spinach and combine in a large bowl with onion, feta, oil, and spices. Lightly mash.

6. roll out dough balls on a lightly floured surface. Make them as thin as possible without breaking.

7. first, fold two sides into the center (to where they are about to touch in the center). Scoop out filling into the center and spread out. Finally, fold in the other two sides in, one at a time, to cover the filling. Seal the sides to prevent any from coming out while cooking.

8. lightly brush olive oil on a griddle or large frying pan at medium heat, and on both sides of each gozleme.

9. cook for 2-3 on each side, or until golden brown and firm.

Adapted from a spinach and cheese gozleme recipe by Ozlem Warren

Prep Time: 10 minutes Cook Time: 35 minutes Yield: 4-6 servings

Ingredients:

• 1 tbsp olive oil

• 1 medium onion, finely diced

• 1 large tomato, diced

• 3 cups baby spinach, coarsely chopped

• handful of basil leaves, rinsed and torn

• 1/4 cup ricotta cheese

• 6 eggs (or egg whites)

Instructions:

1. preheat oven to 395 degrees

2. heat oil in a medium pan. Add onion and sauté for 5-6 minutes, or until golden.

3. add tomatoes and saute another 1-2 minutes.

4. turn off heat (but keep pan on stove), and add in spinach and basil. Stir until leaves start to wilt.

5. pour mixture into a lightly oiled pan.

6. add dollops of ricotta, distributing evenly across the top of the vegetables.

7. pour eggs over the top.

8. bake for 20-25 minutes.

Recipe adapted from "Ricotta, tomato & spinach frittata" in the BBC Good Food blog

Prep Time: 15 minutes Cook Time: 25 minutes Yield: 4 servings

Ingredients:

• 1 tbsp olive oil

• 1 tsp Italian seasoning

• 1/2 tsp crushed red pepper flakes

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1/2 tsp salt

• 4 boneless chicken breasts

• 1/2 cup ricotta cheese

• 1/2 cup mozzarella cheese

• 1/4 cup parmesan cheese

• 1 1/2 cups chopped baby spinach, steamed until wilted

• 1/2 tomato, diced

• 1 clove of garlic, minced

Instructions:

1. preheat oven to 375 degrees and lightly oil a baking dish large enough to fit chicken.

2. mix olive oil and spices in a small bowl and set aside.

3. carefully cut openings into each chicken breast, large enough to create a pocket, but not cutting all the way through.

4. rub each chicken breast with the spice mixture and place in the refrigerator to marinate quickly.

5. to create the filling, combine the cheeses, spinach, tomato and garlic in a medium bowl.

6. stuff each chicken breast with the spinach filling and place in the prepared pan.

7. bake for 25 minutes, or until chicken is browned and cooked through.

Recipe adapted from "Spinach and Cheese Stuffed Chicken" by Rena of Healthy Fitness Meals

Prep Time: 30 minutes Cook Time: 10 minutes Yield: 6-8 tacos Serving Size: 2 tacos

Ingredients:

• 1 lb cod (about 4 filets)

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/4 tsp ground cumin

• 1/4 tsp salt

• pinch of chili powder

• pinch of ground black pepper

• 1 small avocado, sliced

• 1 cup green cabbage, shredded

• 1 cup purple cabbage, shredded

• 1 tbsp lime juice

• 2 tbsp fresh cilantro, chopped

• 1/2 tsp honey

• salt and pepper to taste

• 6-8 fajita size corn tortillas (can substitute with flour)

avocado crema:

• 1 small-medium avocado

• 1/2 clove of garlic

• 2 tbsp fresh cilantro

• pinch of cumin

• dash of crushed red pepper flakes

• 2 tsp lime juice

• 1 tbsp red wine vinegar

• 1/2 tbsp olive oil

Instructions:

1. add cabbage, lime juice (1 tbsp), cilantro, honey, salt and pepper to a large bowl and toss to combine. Add sliced avocado and gently fold in, trying to keep its shape. Set bowl aside.

2. to make the avocado crema, add avocado, garlic, cilantro, cumin, red pepper flakes, lime juice, vinegar, and olive oil to a food processor or blender. Blend until smooth and set aside.

3. add garlic powder, paprika, cumin, salt, chili powder, and pepper to a small bowl and mix. Gently rub each side of the cod filets with seasoning.

4. heat a large skillet to medium-high. Add olive oil and seasoned fish once hot. Cook each side for 2-3 minutes or until cod is white and flaky.

5. remove cod from pan and set aside to rest.

6. reduce heat to medium and scrap out any cod flakes from pan. Brush pan with olive oil (if needed) and heat each corn tortilla for 1-2 minutes on each side, or until lightly browned.

7. to assemble the tacos, add 1/4 cup avocado-cabbage filling, about 1/2 cod filet, and top with 1-2 tbsp avocado crema

Recipe adapted from "Epic Baja Fish Tacos with Avocado Crema" by Krista of Joyful Healthy Eats

Prep Time: 15 minutes Cook Time: 30 minutes Yield: 2-4 servings

Ingredients:

• 1-2 chicken breasts

• 1 tsp Italian seasoning

• 1/2 tsp salt

• 1/2 tsp ground black pepper

• 1/2 tsp chipotle chili pepper spice

• 1/2 tbsp olive oil

• 2 naan or other style flatbreads

• 1 avocado, sliced

• 1/4 cup peppadew peppers (or roasted red peppers), sliced

• 1/3 cup gouda, shredded or thinly sliced

chipotle sauce:

• 1 cup plain Greek yogurt

• 1 chipotle chili pepper

• 2 tbsp adobo sauce (from chipotle pepper can)

• 1/2 cup packed cilantro

• 1/2 tsp salt

• 1/4 tsp lime juice

• lime zest to taste

Instructions:

1. combine Italian seasoning, salt, pepper, and chipotle chili pepper spice in a small bowl. Rub each side of the chicken breasts.

2. heat oil in a medium pan to medium-high heat. Cook chicken breasts, one at a time, for about 5 minutes on each side, or until fully cooked. Remove from pan and let rest before slicing into cubes.

3. combine chipotle sauce ingredients in a food processor or blender. Blend until smooth and set aside.

4. preheat oven to 350 degrees.

5. brush flatbreads with a little olive oil and then spread 1/2 tbsp of chipotle sauce onto each. Top flatbreads with diced chicken, peppers, and cheese. Drizzle more chipotle sauce on top.

6. bake for about 9 minutes, or until cheese is mostly melted. Add avocado slices and bake for another minute to warm them up.

Recipe inspired by Panera's Chipotle Chicken Avocado Melt sandwich

Chipotle sauce recipe adapted from "5 Minute Skinny Chipotle Sauce" by Layla of Gimme Delicious

Prep Time: 10 minutes Yield: 2-4 servings

Ingredients:

• 2 avocados, sliced and pitted (peeled if desired)

• 1/2 cup grape tomatoes, halved

• 1/2 cup fresh mozzarella pearls

• 1/2 garlic clove, minced

• handful of basil leaves, torn or chopped

• salt and pepper to taste

• 2 tbsp olive oil

• 2 tbsp balsamic glaze reduction

Instructions:

1. combine tomatoes, mozzarella, garlic, basil, oil, salt and pepper in a small bowl. Set aside.

2. place avocado halves on a plate, cut side up.

3. spoon filling into each avocado half and drizzle with balsamic glaze