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.

Preheat oven to 350°F. Coat a 9-inch baking pan with nonstick cooking spray.

In a colander, drain and rinse beans.

In a large bowl, whisk eggs, oil and vanilla with a fork. Add beans and mash with fork until beans are barely visible (this can take 5 or more minutes of mashing). Stir sugar and cocoa, and blend with a rubber spatula until mixed. Stir in chips or nuts if using.

Pour the batter into the baking pan. Bake until a knife inserted in the center of the brownies comes out clean, 25 to 30 minutes. Let cool completely before cutting into 16 squares.

Preheat oven to 450°F.

Rinse bell pepper, mushrooms, and tomato.

Remove core and cut pepper into thin slices. Slice mushrooms ¼-inch thick. Remove core and dice tomato into ¼-inch pieces.

In a small bowl, grate cheese.

Split English muffins in half. Place them on a baking sheet. Bake until edges are lightly browned, about 10 minutes. Prepare sauce while muffins cook.

In a large skillet over medium heat, heat oil. Add peppers and mushrooms. Cook for 5 minutes. If needed, use a colander to drain vegetables.

Transfer veggies to a medium bowl. Add tomatoes. Stir to combine.

Stir spices into tomato sauce. Do this directly in the can.

When muffins are lightly browned, spoon 1 Tablespoon sauce over each muffin half. Coat evenly.

Layer veggies evenly over sauce. If using pepperoni, place one slice on each muffin half. Top with shredded cheese.

Bake muffins until cheese is melted and bubbly, about 6–8 minutes.

Let pizzas cool for 2 minutes before serving.

Cook rice following package directions. Set aside. Cover to keep warm. While rice is cooking, make veggie mixture.

Rinse and chop broccoli and celery. Peel, rinse, and chop carrots. Rinse and mince jalapeño. Peel and finely chop garlic.

If using chicken, remove any skin. Cut chicken into small pieces.

In a small bowl, stir together soy sauce, brown sugar, and cornstarch. Add 1 teaspoon of the minced jalapeño. Stir.

In a medium skillet over medium-high heat, heat oil. Add ground ginger and stir. Add chicken or tofu. Cook, stirring occasionally, until slightly browned and starting to cook through, about 2 minutes.

Add chopped veggies. Stir frequently. Cook until veggies are tender and chicken is completely cooked but not dry, about 5–7 minutes.

Add soy sauce mixture. Bring to a boil. Reduce heat. Simmer until sauce is slightly thickened, about 2 minutes.

Serve over warm brown rice.