2025 Recipe Book Collection

DAILY NUTRITIONAL WELLNESS 2025 Recipe Book Collection A curated, seasonal portfolio of healthy, nutrient-rich, and flavor-first dishes engineered to fit effortlessly into your everyday active lifestyle.

Menu Beef and Cabbage Lentil Vegetable Soup Mediterranean Tuna Antipasti Salad Breakfast Burritos With Salsa Pineapple Chicken Summer Broccoli Salad Avocado and Corn Salsa

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JANUARY 2025 RECIPE OF THE MONTH Beef and Cabbage DIRECTIONS INGREDIENTS Chop the cabbage and onion; set them aside. In a large skillet, cook the ground beef/turkey on medium heat until browned. Drain the fat. Set the beef/turkey aside. Spray the skillet with nonstick cooking spray. Cook the chopped onion on medium heat until soft. Add the cabbage to the chopped onion and cook until the cabbage starts to brown. Stir the beef/turkey into the cabbage and onion mixture. Season with garlic powder, black pepper and salt (optional). Add red pepper flakes (optional) to the cabbage if you like it spicy. NUTRITIONAL INFO PER SERVING 1 green cabbage head (washed and cut into bite-sized pieces) 1 medium onion (chopped) 1 lb. 90% lean ground beef/ground turkey 2 sprays of nonstick cooking spray 1 tsp. garlic powder 1/4 tsp. black pepper Salt (to taste, optional) Red pepper flakes (to taste, optional) Calories 248 Dietary Fiber 6 g Total Fat 10 g Total Sugars 8 g Saturated Fat 4 g Added Sugars 0 g Sodium 107 mg Protein 25 g Carbohydrate 16 g

FEBRUARY 2025 RECIPE OF THE MONTH Lentil Vegetable Soup DIRECTIONS INGREDIENTS Sort the lentils. Place the lentils in a deep pot with water. Bring to a boil and add all ingredients except vinegar. Reduce heat and cover. Cook slowly for 1 hour, adding more water if necessary. Add the vinegar. Remove the bay leaf before serving. NUTRITIONAL INFO PER SERVING 1 cup lentils (dry) 5 cups water 2 Tbsp. vegetable oil 1 Tbsp. onion (finely chopped) 1 cup canned low-sodium tomato sauce 1/2 tsp. garlic powder 1 tsp. salt 1/4 tsp. black pepper 1 bay leaf 1 celery stalk (chopped) 2 Tbsp. vinegar Calories 169 Dietary Fiber 8 g Total Fat 6 g Total Sugars 4 g Saturated Fat 1 g Added Sugars 3 g Sodium 415 mg Protein 9 g Carbohydrate 22 g

MARCH 2025 RECIPE OF THE MONTH Mediterranean Tuna Antipasti Salad DIRECTIONS INGREDIENTS Place the walnuts, onion, bell pepper, parsley, tuna and garbanzo beans in a large bowl and mix lightly. Whisk together the lemon juice and olive oil and drizzle over the salad. Stir lightly to coat the ingredients with dressing. Season with salt and pepper, if desired. Place the lettuce on a platter or divide it between salad bowls. Top with equal amounts of salad. NUTRITIONAL INFO PER SERVING 2/3 cup walnuts (coarsely chopped) 1/2 cup red onion (finely chopped) 1/2 cup red bell pepper (chopped) 10 oz. water-packed chunk tuna 15.5−oz. can garbanzo beans (rinsed and drained) 2 Tbsp. lemon juice 2 Tbsp. extra virgin olive oil 2 Tbsp. fresh parsley (chopped) 4 cups romaine hearts (shredded) Calories 405 Dietary Fiber 9 g Total Fat 23 g Total Sugars 6 g Saturated Fat 3 g Added Sugars 0 g Sodium 362 mg Protein 25 g Carbohydrate 29 g

APRIL 2025 RECIPE OF THE MONTH Pineapple Chicken DIRECTIONS INGREDIENTS Coat the frying pan with nonstick cooking spray and set the heat to low. Once the pan heats up, add chicken. Sprinkle with salt and pepper. Cook uncovered until chicken begins to brown, then add the pineapple and water. Cover the chicken and cook until the chicken is tender. When done, you may serve it over brown rice. NUTRITIONAL INFO PER SERVING 2 1/2 lb. boneless skinless chicken 1/4 tsp. salt 1 tsp. black pepper 20−oz. fresh pineapple diced 2 oz. water Calories 341 Dietary Fiber 1 g Total Fat 6 g Total Sugars 16 g Saturated Fat 2 g Added Sugars 0 g Sodium 240 mg Protein 52 g Carbohydrate 18 g

MAY 2025 RECIPE OF THE MONTH Breakfast Burritos With Salsa DIRECTIONS INGREDIENTS In a large mixing bowl, blend eggs, corn, milk, green peppers, onions, mustard and garlic with a fork until the eggs are smooth, about one minute. Heat a skillet over medium heat. Coat with nonstick cooking spray. Cook egg mixture, stirring from time to time, until eggs are firm and cooked through. Wrap tortillas in a paper towel and microwave for 20 seconds, or until warm. Be careful when unwrapping the tortillas, as they may be hot. Spoon cooked egg mixture evenly onto the tortillas. Roll up tortillas. Optional: serve each burrito with 2 Tbsp. salsa. NUTRITIONAL INFO PER BURRITO W/ 2 TBSP. SALSA 4 large eggs 2 Tbsp. frozen corn 1 Tbsp. 1% milk 2 Tbsp. green bell pepper (chopped) 1/4 cup onion (chopped) 1 tsp. mustard 1½ tsp. garlic powder 4 flour tortillas 1/4 cup low-sodium salsa Nonstick cooking spray Calories 260 Dietary Fiber 2 g Total Fat 9 g Total Sugars 1 g Saturated Fat 2 g Added Sugars 0 g Sodium 400 mg Protein 12 g Carbohydrate 33 g

JUNE 2025 RECIPE OF THE MONTH Summer Broccoli Salad DIRECTIONS INGREDIENTS Salad: Dressing: Toast sunflower seeds in skillet over medium heat, stirring frequently for ~5 mins until golden. Pour into large serving bowl. Add chopped broccoli, onion, cheese, and cranberries to bowl. Set aside. Whisk olive oil, apple cider vinegar, Dijon mustard, honey, garlic, and salt in a small bowl or cup until thoroughly blended. Pour dressing over salad; stir to coat. Highly recommend letting salad marinate at least 20 minutes (or overnight) in the fridge. Divide into individual bowls & serve. Leftovers keep well for 3−4 days in fridge, covered. NUTRITIONAL INFO PER SERVING 1 lb. broccoli florets, chopped 1/2 cup sunflower seeds / slivered almonds 1/2 cup finely chopped red onion 1/2 cup sharp cheddar cheese (optional) 1/3 cup dried cranberries / cherries 1/3 cup extra-virgin olive oil 2 Tbsp. apple cider vinegar 1 Tbsp. Dijon mustard 1 Tbsp. honey 1 medium clove garlic (pressed) 1/2 tsp. fine sea salt Calories 286 Dietary Fiber 3 g Total Fat 21 g Total Sugars 11 g Saturated Fat 4 g Added Sugars 0 g Sodium 235 mg Protein 7 g Carbohydrate 19 g

JULY 2025 RECIPE OF THE MONTH Avocado and Corn Salsa DIRECTIONS INGREDIENTS Toss the avocado, corn, tomatoes, cilantro, lime juice and salt in a medium bowl. Chill for one hour and then serve. NUTRITIONAL INFO PER SERVING 1 avocado (diced) 3/4 cup frozen corn kernels (thawed) 1/2 cup grape tomatoes (quartered) 1 Tbsp. fresh cilantro (chopped) 2 tsp. lime juice 1/4 tsp. salt Calories 67 Dietary Fiber 3 g Total Fat 4 g Total Sugars 1 g Saturated Fat 1 g Added Sugars 0 g Sodium 119 mg Protein 1 g Carbohydrate 8 g

Elevate Your Everyday Plate “Cooking is a caring and nurturing act. It is a way to serve those you love and yourself.” Fresh Nutrition Curated seasonal metrics Longevity Diet Engineered for wellness Culinary Ease Minimal prep time

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