1. The Day Before:

   1. Prepare the miso broth the day before and refrigerate.
   2. Hard-boil the eggs and blanch the bean sprouts and snow peas the night before.

2. In The Morning:

   1. In the morning, boil the ramen noodles according to package directions, drain, and transfer to a bento box large enough to hold the noodles, toppings, and soup.
   2. Top with the hard-boiled eggs, bean sprouts, snow peas, ham, and chopped green onions.
   3. Reheat the broth, and prep any toppings.

3. When Ready to Eat:

   1. Pour the broth over the noodles and toppings.

To Make Flatbreads

1. In a medium bowl, combine flour and water and mix until mixture has a dough-like texture. It will be sticky.
2. With floured hands, split dough into 4 equal parts and place on a well-floured surface, sprinkling additional flour on top of each piece of dough. With a rolling pin, roll out each piece into a flat disk. Add more flour to surface if needed to keep it from sticking. The dough should be about N-inch thick. The shape does not need to be perfect.
3. Preheat oven to 350°.
4. Heat a medium skillet over medium heat and add about [q:1/2] teaspoon of the oil. Add first flatbread and cook for 3 to 4 minutes per side, until lightly toasted and dough is cooked through. Cook remaining flatbreads, adding [q:1/2] teaspoon of oil to skillet each time. (You can make flatbreads ahead of time; they will keep for a few days in the fridge and 1 month in the freezer. Layer them between sheets of wax or parchment paper if you freeze them.)

To Assemble Pizzas

1. Place flatbreads on a baking sheet.
2. Add 1 to 2 tablespoons of pizza sauce to each. Top with mozzarella, tomatoes, basil, and a sprinkle of oregano and red pepper flakes.
3. Bake for 8 minutes and serve warm.

1. Preheat the oven to 425°F and line a rimmed sheet pan with foil.
2. In a small bowl, combine the melted ghee, za’atar, lemon juice and salt. Place the cauliflower, onion, garlic heads, halved lemons and chicken on the prepared sheet pan. Add the seasoning mixture and toss until evenly coated. Arrange everything into a single layer on the pan.
3. Bake for 40 to 45 minutes, then broil on high for 1 minute, or until the skin is crispy. Squeeze the roasted garlic cloves out of the heads and sprinkle over the chicken, then serve.

1. Mushroom Po’ Boy Sandwiches

   1. Clean the mushrooms with a damp paper towel and remove the stems.
   2. Place the Vegenaise in a small bowl and whisk in the almond milk until smooth.
   3. Whisk together the flour, salt, cayenne, garlic powder, onion powder, black pepper, and paprika in a medium bowl until incorporated. Position this bowl next to the Vegenaise bowl.
   4. Coat the mushrooms in the Vegenaise mixture, then switch hands and dredge in the flour mixture. Place the dredged mushrooms on a baking sheet and set aside.
   5. Heat the oil in a large, heavy-​bottomed pot or cast-​iron skillet over medium-​high heat. When the oil is hot (350°F), use a slotted metal spoon to fry the mushrooms in batches. Cook until golden brown and crunchy. Transfer to a paper towel–​lined wire rack to cool slightly and absorb any excess oil.
   6. Toast the French rolls and assemble the sandwiches with a generous smear of Cajun Sauce, tomatoes, cabbage, and crispy mushrooms. Serve hot.

2. Cajun Sauce

   1. Whisk together all the ingredients in a small bowl.

1. Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Lightly grease a 9 x 13–inch (23 x 33–cm) casserole dish.
2. Add the gnocchi, zucchini, tomatoes, onion and pine nuts to the casserole dish. Drizzle the olive oil over the top and add [q:1/4] cup (65 g) of the pesto. Use a spoon to mix the veggies and gnocchi well in the oil and pesto. Spread the mixture evenly across the dish.
3. Place the baking dish in the middle of the oven. Bake for 20 minutes, until the tomatoes are bursting and the gnocchi exposed at the top are slightly crispy.
4. Stir in the remaining [q:1/4] cup (65 g) of pesto and serve immediately, topped with fresh basil.

Meatballs

1. To make the meatballs, place the oats in a blender. Blend on high for 2 minutes, until the oats form a flour. Set the oat flour aside.
2. Spray a large skillet with the olive oil spray and set the skillet over medium heat. Add the onion and celery. Cook the vegetables for 2 to 3 minutes, until the onion is translucent.
3. While the onion and celery cook, place the beef, oats, coconut milk, coconut aminos, nutmeg, salt, black pepper and 1 teaspoon of the parsley in a large bowl. Add the onion and celery to the beef mixture and mix the ingredients together with your hands. Roll the meat mixture into 16 ([q:1 1/2] inch) balls.
4. Place the skillet over medium heat. Add the meatballs to the skillet and cook them for 7 minutes. Gently flip them over and cook them for another 7 minutes. Once the meatballs have browned, transfer them to a plate. Set the plate aside.

Gravy

1. To make the gravy, add the cornstarch to the skillet and whisk it together with the leftover fat from the meat until the mixture is bubbly, 2 to 3 minutes. Add the broth, coconut milk, coconut aminos and mustard. Increase the heat to medium-high and simmer the gravy for 5 minutes to thicken it.
2. Add the meatballs to the skillet and sprinkle with the remaining 1 teaspoon of parsley. Serve the meatballs immediately topped with the gravy.
3. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 30 days.

1. Preheat the oven to 425°F. Line a [q:15 1/4] by [q:10 1/4]-inch baking sheet with parchment paper.
2. Pulse the oats in a blender until they have a breadcrumb consistency.
3. In a small bowl, mix together the oil and hot sauce. In a medium bowl, mix together the oats, Parmesan cheese, garlic powder, paprika, cayenne pepper and black pepper.
4. Dip a piece of the chicken into the olive oil–hot sauce mixture then immediately into the oat-Parmesan mixture, coating it generously. Place the piece of chicken on the prepared baking sheet. Repeat this process for the remaining chicken pieces.
5. Lightly spray the chicken nuggets with the avocado oil spray. Bake the chicken for 8 minutes.
6. Flip the chicken nuggets and bake them for 5 more minutes, or until they are crispy and brown.
7. Serve the chicken nuggets immediately with additional hot sauce and veggies.

1. Chicken Satay Marinade

   1. Mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl.
   2. Add the chicken thigh pieces to the marinade and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).

2. Chicken Satay Skewers

   1. Soak 22 to 24 thin bamboo skewers in warm water for 30 minutes
   2. Preheat the grill to medium-high heat (400 to 450°F).
   3. Thread 3 to 5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
   4. Grill the skewers for 2 to 3 minutes per side, then move the skewers to medium heat (350°F) and cook the skewers for a further 2 to 3 minutes per side, until the chicken is opaque all the way through when cut open.
   5. Serve the satay skewers with the Peanut Sauce, cucumber and red onion.