Spring Berry & Oat Bowl

Rolled oats topped with fresh strawberries, a drizzle of almond butter, pumpkin seeds, and a sprinkle of cinnamon.

Asparagus & Quinoa Salad

Quinoa tossed with lightly steamed asparagus, radishes, chickpeas, fresh parsley, and a lemon-tahini dressing.

Spring Vegetable Lentil Stew

Hearty lentil stew with carrots, peas, leeks, and fresh herbs, served with a side of whole-grain toast.

Green Smoothie

Spinach, banana, frozen mango, and plant-based milk blended with a touch of ground flaxseed.

Chia Pudding with Spring Fruit

Chia seeds soaked overnight in plant-based milk, topped with sliced strawberries and a handful of sliced almonds.

Pea & Mint Soup

Creamy blended pea and mint soup with a side of whole-grain crackers and a small mixed-green salad.

Roasted Spring Vegetable Bowl

Roasted asparagus, new potatoes, and chickpeas over brown rice, finished with a squeeze of lemon and fresh dill.

Hummus & Spring Veggies

Carrot sticks, radish slices, and cucumber paired with a scoop of homemade white bean hummus.

Overnight Oats with Berries

Overnight oats with plant-based milk, layered with spring berries, ground flaxseed, and a drizzle of maple syrup.

Spring Greens & White Bean Salad

Spring mix with white beans, sliced radishes, cucumber, and a light lemon-olive oil vinaigrette.

Lemon-Herb Vegetable Pasta

Whole-grain pasta with peas, asparagus, cherry tomatoes, white beans, fresh basil, and a lemon-olive oil sauce.

Energy Bites

No-bake bites made from oats, dates, almond butter, and a touch of cinnamon — perfect for a midday lift.