Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.

In a medium pot, add eggs. Cover with cold water by one inch. Bring just to a boil. Cover and remove from heat right away. Let sit 15 minutes. Remove eggs. Plunge into cold water to help cool. This will make it easier to peel shells.

Peel and slice eggs. Chop slices.

In a large bowl, add spinach, eggs, and dried cranberries. Sprinkle cheese on top.

. In a jar, add oil, vinegar, honey, and salt. Cover tightly with lid. Shake well.

Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.

   In a large pot, add lentils. Cover with water by 2 inches. Bring to a boil over high heat. Reduce heat to a simmer. Cook until tender, about 20 minutes. Drain.

  Rinse, peel, and dice mango. Rinse and dice bell pepper.

   If using, rinse and chop cilantro. Chop walnuts or toasted coconut.

  In a large bowl, use a fork to whisk together lemon juice, oil, cumin, salt, and pepper. Add cooked lentils, mango, and bell pepper. Mix well. If using, stir in herbs and nuts and coconut.

Wash hands with soap and water. Gather ingredients together on a clean surface.

 Mix oil, lemon juice, oregano or basil, salt and pepper together in medium bowl.

 Add zucchini, onion and cheese. Mix gently. Cover and chill until ready to serve.

•  Refrigerate leftovers within 2 hours.

In a medium bowl, mix oats, yogurt and milk.

Add the fruit now or add just before eating.

Cover and refrigerate oatmeal mixture for 6-12 hours.  For grab-and-go breakfasts, place scoops of mixture in small dishes or spoon into small containers with lids.

Refrigerate leftovers within 2 hours.