Choose your choice of protein and vegetables

For batch cooking, make multiple servings of the individual ingredients, and put the extra in glass containers. Store for up to a week.

For the eggs, soft (6 minutes) or hard boil (10-14 minutes), then peel off the shell and store extra in a glass container.

For the wild-caught shrimp, salmon, or halibut, grill in a pan using desired seasonings. We like to use smoked paprika, garlic, cilantro, lime juice, and/or Trader Joe’s Chili Lime seasoning.

For the free-range organic chicken or turkey, slice breasts or tenderloins into individual serving sizes, season with desired seasoning, then roast at 425 degrees Fahrenheit for roughly 20 minutes or until they reach an internal temperature of 165 degrees Fahrenheit. We like to season with rosemary, thyme, cumin, iodized salt, pepper, garlic, and/or onion powder. You can also grill the chicken/turkey until it reaches that same internal temperature.

For the grass-fed organic beef, cut into individual portions, season with desired seasoning, and grill in a pan until it reaches your desired temperature, i.e. rare, medium rare, medium, etc. We like to season with iodized salt, pepper, garlic, smoked paprika, cumin, and or/onion powder.

For the kelp noodles, rise under cool running water, then place into a bowl. From here, we like to season them with scallions and nutritional yeast, or simply leave them plain and add the Lemon Tahini Dressing on top.

For the organic spinach, we like to layer the bowl with it raw (shown in pictures), or if desired you can steam it and add it on top of the kelp noodles and/or other veggies. If you leave it raw, rinse it the day of to avoid wilting and keep it fresh for longer. If cooking, do it on the day you plan to eat it to avoid spoilage.

For the sweet potatoes, carrots, acorn squash, delicata squash, and beets, chop into medium sized pieces then roast at 375 degrees Fahrenheit for 35-45 minutes. Season with iodized salt, pepper, garlic, parsley, cilantro, and a squeeze of lemon juice, or desired seasoning.

For the cucumber and tomato, chop and add on top of the bowl and store extra in glass containers.

For the Lemon Tahini Dressing, simply pour all ingredients into a small bowl and whisk together until thoroughly combined. This recipe makes multiple servings, so simply store the extra in the refrigerator in an air-tight, glass container.

Once the individual ingredients are all prepared, choose what you're in the mood for and throw it into a bowl! We recommend adding the raw spinach and/or kelp noodles first, followed by your choice of veggies, and then your choice of protein. Finish it off with sliced avocado and the Lemon Tahini Dressing, and enjoy!