📝 Ingredients:

• 1 cup cooked steel-cut oats
• 1/2 cup blueberries
• 2 tablespoons walnuts, chopped
• 2 tablespoons ground flaxseed
• 1 tablespoon almond butter
• 1 tablespoon chia seeds
• 1 teaspoon cocoa nibs
• Drizzle of honey
• Pinch of cinnamon

👨‍🍳 Instructions:

1. Cook steel-cut oats according to package instructions
2. Divide warm oats between two bowls
3. Top with fresh blueberries
4. Sprinkle with walnuts, flaxseed, and chia seeds
5. Add dollop of almond butter
6. Garnish with cocoa nibs and cinnamon
7. Drizzle with honey
8. Enjoy mindfully for optimal brain health

📝 Ingredients:

• 1 frozen banana
• 1 cup frozen mango chunks
• 1 cup fresh pineapple
• 1 cup coconut water
• 1/2 cup Greek yogurt
• 1 tablespoon hemp seeds
• 1 teaspoon maca powder
• 1/2 teaspoon turmeric
• Fresh mint leaves

👨‍🍳 Instructions:

1. Add coconut water to blender first
2. Add frozen banana and mango
3. Add fresh pineapple and Greek yogurt
4. Add hemp seeds, maca powder, and turmeric
5. Blend on high for 60 seconds until smooth
6. Pour into glasses
7. Garnish with fresh mint
8. Drink slowly and mindfully

📝 Ingredients:

• 4 cups mixed greens (spinach, arugula, kale)
• 1 avocado, sliced
• 1 cup edamame, shelled
• 1 cup cucumber, sliced
• 1/4 cup pumpkin seeds
• 1/4 cup sesame seeds
• For dressing: 2 tbsp sesame oil, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp honey, 1 tsp ginger

👨‍🍳 Instructions:

1. Wash and dry all greens thoroughly
2. Arrange greens in serving bowl
3. Add sliced avocado and cucumber
4. Scatter edamame over salad
5. Toast pumpkin and sesame seeds lightly
6. Whisk dressing ingredients together
7. Drizzle dressing over salad
8. Sprinkle with toasted seeds and serve

📝 Ingredients:

• 2 cups cooked quinoa
• 8 oz baked tofu, cubed
• 2 cups roasted Brussels sprouts
• 1 cup roasted beets, cubed
• 2 cups baby kale
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Sesame seeds for garnish

👨‍🍳 Instructions:

1. Cook quinoa according to package directions
2. Bake tofu cubes at 400°F for 25 minutes
3. Roast Brussels sprouts and beets until tender
4. Divide quinoa among four bowls
5. Top with kale, tofu, Brussels sprouts, beets
6. Mix tahini with lemon juice and water for dressing
7. Drizzle dressing over bowls
8. Garnish with sesame seeds and enjoy

📝 Ingredients:

• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 cup shiitake mushrooms, sliced
• 1 cup firm tofu, cubed
• 2 cups baby bok choy, chopped
• 2 green onions, sliced
• 1 tablespoon sesame oil
• Nori sheets for garnish

👨‍🍳 Instructions:

1. Heat sesame oil in pot over medium heat
2. Sauté ginger and garlic for 1 minute
3. Add mushrooms, cook 3 minutes
4. Pour in vegetable broth, bring to simmer
5. Whisk miso paste into small amount of hot broth
6. Stir miso mixture back into pot
7. Add tofu and bok choy, cook 5 minutes
8. Serve garnished with green onions and nori

📝 Ingredients:

• 1 cup raw almonds
• 1 cup raw walnuts
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/2 cup dried blueberries
• 1/2 cup goji berries
• 1/4 cup dark chocolate chips (70% cocoa)
• 2 tablespoons cocoa nibs

👨‍🍳 Instructions:

1. Combine all nuts and seeds in large bowl
2. Add dried blueberries and goji berries
3. Mix in dark chocolate chips
4. Add cocoa nibs for extra antioxidants
5. Toss everything together well
6. Store in airtight container
7. Portion into 1/4 cup servings
8. Enjoy mindfully as brain-boosting snack