• 6 whole wheat flour tortillas
• 4 tablespoons of softened low-fat cream cheese
• 1/3 cup shredded carrots and/or diced onion (optional)
• 8-10 thin slices of nitrate-free deli turkey
• 1 cup grated organic sharp cheddar cheese
• Bunch of spinach leaves

1. Spread the softened cream cheese on the tortillas
2. Place 1-2 slides of turkey on top of the cream cheese.
3. Top with spinach leaves.
4. Top with grated carrots and/or diced onion.
5. Slowly roll the tortilla from one short end to the other.
6. Wrap in plastic wrap and refrigerate to enjoy the next day

• 1 Vidalia onion, sliced thinly
• 3 large vine-ripened tomatoes, cut into 1/4-inch-thick slices
• 2 yellow peppers, cut into 1/8-inch-thick slices
• 3 tablespoons red-wine vinegar
• 3 cups packed and chopped arugula
• Focaccia bread, cut into slices (enough for 4 sandwiches)
• 1/2 pound fresh mozzarella, sliced thin
• Ground sea salt to taste

1. Combine tomatoes, onion, peppers, vinegar and salt in a large bowl. Marinate for 15-30 minutes.
2. Layer mozzarella on top of vegetables in between two slices of focaccia bread.

• 6 chicken breast tenders (boneless and skinless)
• 2 cups panko breading
• cups balsamic vinaigrette (or oil and vinegar)
• Barbecue sauce or honey mustard dressing for dipping

1. Preheat oven to 325 degrees.
2. Measure and pour salad dressing into a plastic bag. Add the chicken tenders and shake to coat.
3. Measure and pour the breadcrumbs into a fresh plastic bag. Add chicken, a few pieces at a time, and shake to coat.
4. Place the coated chicken on a lightly greased baking pan and bake for 25 to 35 minutes.
5. Serve hot or cold with a favorite dipping sauce.

• 10 corn cobs
• 3 medium tomatoes, diced
• 1 large Vidalia onion, cut into thin strips
• 2 green onions, chopped
• 1/2 cup minced cilantro leaves
• Juice of 1 lime
• 1/4 cup rice vinegar
• Ground Celtic sea salt to taste

1. Fill large pot with water and lightly salt. Bring to a boil.
2. Husk the corn just before cooking, pull off the silky threads and rinse well.
3. Cut enough off each tip to create a flat top.
4. Drop the corn into pot after water is boiling. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. Remove the ears after 5-7 minutes
5. Allow corn to cool for 15-20 minutes.
6. Stand the cob on its flattened top on a plate or wide bowl.
7. Holding the stem end, cut downwards through two or three rows of kernels with a sturdy, sharp knife.
8. Repeat until all kernels are removed.
9. In a large bowl, combine corn, tomatoes, Vidalia onion, green onion and cilantro.
10. Squeeze lime juice over mixture and mix in.
11. Stir in rice vinegar to taste.
12. Season with salt (and pepper if desired).
13. Cover and chill for 45 minutes. Stir before serving.

Ingredients:

• Blueberries, ½ cup
• Blackberries, ½ cup
• Raspberries, ½ cup
• 4 leaves bok choy with ends removed
• 1 banana
• 12-16 oz pure water
• Ice cubes (optional)

Ingredients:

• 1 banana
• 1 cup frozen raspberries
• ½ cup blackberries
• 1 cup orange juice
• 1 plum, with the pit removed