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1. Preheat the oven to 375.

2. Peel the squash, place it on it's side and then slice it into 1/2 inch thick circles. When you come to the end of the squash, the circles will be filled with seeds, just scoop them out.

3. Now, slice the circles in half.

4. Combine the almond meal, coconut, garlic, salt and pepper in a bow.

The Lazy Coating

1. If you're feeling "lazy" or want to do this an easier way. Toss the squash with olive oil, salt and pepper. Place on two baking sheets, so they have enough room, and pat each squash with a good smack of the almond coconut mixture. Continue sprinkling it on top.

2. Place in the oven and roast for 30 minutes, until soft, slightly crisp and cooked through.

The Real Deal

1. If you have a bit more time and want to get the squash pieces really, really coated — do it this way.

2. Place extra virgin olive oil with salt and pepper in a bowl. You may need more EVOO for this method. And, have the almond coconut mixture in another bowl.

3. Dip the squash into the EVOO, then into the almond coconut bowl until it's fully coated on all sides, repeat with each squash piece. Place on a tray and bake in the oven for 30 minutes

Greens & Beans

1. While the squash is cooking, chop the kale. Drizzle lemon, oil and salt over it and massage it to break it down and make it more easily digestible. Then add the chickpeas in and toss.

2. Whisk together the dressing ingredients and pour most of it over the kale and chickpeas.

3. When the squash is cooked, place it over the greens and beans and spoon a bit more dressing over everything, but not a ton, because you don't want to make the squash soggy.

1. Preheat oven to 375

2. Place prepped veggies on two separate baking trays lined with parchment paper, don't overcrowd them. Drizzle EVOO, salt and pepper, toss to season and roast for 25-30 minutes.

3. Meanwhile, cook pasta according to package directions.

4. And, if you're adding a protein, cook it or heat it up now.

5. Whisk the dressing ingredients together in a small bowl.

6. Once the veggies are cooked, place them in a large bowl with the noodles, protein and pour dressing on top. Toss well to coat. Add a few squeezes of fresh lemon and cracked pepper.

7. Top with toasted walnuts and fresh basil.

1. Wash potatoes, place them in a pot with a pinch of salt, cover with water and bring to a rolling boil, for about 10-15 minutes until they can be pierced with a knife — but are not too mushy. If the potatoes are on the larger side, don't cut them, just boil them slightly longer.

2. Wash the asparagus and trim the ends off. Then, cut them into 1 inch pieces. Three minutes before the potatoes are done boiling, place a steamer pot on top of the potato pot, add asparagus, cover for the remaining 3 minutes to allow them to cook.

3. Take asparagus out and immediately place in a bowl of cold or ice water. Then drain separately the potatoes.

4. If you don't have a steamer basket, you can boil the asparagus in a separate pot or try adding them to the potatoes, but you want to ensure the asparagus get into a cold water bath after the steam.

5. whisk vinaigrette ingredients together in a bowl.

6. Once potatoes are slightly cool, slice them in half or quarters, if they're on the larger side and add them to a big bowl.

7. Drain the asparagus and toss them in the bowl with the potatoes. Now add the sliced green onion, radishes and celery.

8. Pour the dressing over and toss to combine. Then add in the fresh herbs and give another stir.

9. We personally like to eat this as a warm potato salad, while the potatoes are still steamy, so enjoy warmed, room temperature or cold.

10. If you'd like to add the optional protein, serve with the salad.

Grilling

1. Heat your grill to medium

2. Season the tofu or salmon with olive oil, sea salt and pepper. Oil the grates of the grill

3. Place the tofu or salmon on the grill.

4. For salmon, cook 6-8 minutes per side, until it gently flakes a part.

5. For tofu, cook 5 minutes per side.

Searing

1. If you don't have a grill, place a saute pan over medium-hight heat. Oil it and place the salmon skin side down for 4-5 minutes, then flip and cook for another 4-5 minutes, until gently flakes.

2. Place tofu on a hot oiled pan, cook each side for 2-3 minutes until golden

Basil MInt Chutney

1. While the tofu or salmon are cooking, mix the chutney ingredients together in a bowl.

2. As soon as the tofu or salmon is cooked, slather the chutney right on top.

1. Place the quinoa in a bowl, cover it completely with water and soak it overnight.

2. The next day, add chia seeds to a bowl, pour 1 cup of water over and let it sit for 15 minutes until it fully gelatinizes.

3. Preheat oven to 350.

4. Drain the quinoa in a sieve and rinse it a few times.

5. Add all ingredients to a food processor and process for 3 minutes straight. It will look like a pale, grey-ish liquidy batter.

6. Pour the batter into a loaf pan that you've already oiled.

7. Scatter seeds all along the top.

8. Bake for 1 1/2 hours, allow to cool slightly then slice up.

9. Freeze the pieces and toast when you're ready to eat. Spread butter, jam, almond butter, hummus or whatever your heart desires on top.

1. Preheat oven to 350

2. Add all the filling ingredients in a bowl and toss to combine.

3. In a separate bowl, combine the topping ingredients and mix.

4. Oil an 11 x 8 oval baking dish (or really any baking dish you have), pour in the filling, then scatter the oat mixture on top.

5. Bake in the oven for 40 minutes until slightly golden on top and gooey in the centre.