Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrots, and celery. Sauté for 8-10 minutes until softened.

Stir in the rinsed red lentils, crushed tomatoes, vegetable broth, cumin, coriander, turmeric, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.

Carefully blend the soup partially with an immersion blender or transfer portions to a regular blender (vent the lid!) until desired consistency is reached (some chunks are fine).

Allow the soup base to cool completely. Divide into freezer-safe containers or bags, storing in portions equivalent to 2-3 cups each. Freeze for up to 3 months.

In a large mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and black pepper. Whisk well to create the marinade.

Add the cubed chicken breast/thighs, bell peppers, red onion, and zucchini to the bowl. Toss everything to ensure it's evenly coated with the marinade.

Divide the marinated chicken and veggies into freezer-safe bags or containers. Label and freeze for up to 2-3 months. When ready to use, thaw overnight in the refrigerator.

In a food processor, combine pitted Medjool dates, almonds, walnuts, shredded coconut, cocoa powder (if using), vanilla extract, and a pinch of salt.

Process until the mixture forms a sticky dough-like consistency and comes together. If too dry, add a teaspoon of water at a time.

Roll the mixture into bite-sized balls (about 1 inch). If desired, roll them in extra shredded coconut.

Store the energy bites in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 1 month.

Thaw one portion of Spiced Lentil Soup Base (if frozen). Transfer to a pot.

Add 1-2 cups of water or broth to the soup base, depending on desired thickness. Bring to a gentle simmer over medium heat, stirring occasionally, for 10-15 minutes.

Optional: Stir in milk or cream for a richer, creamier texture and simmer for another 2-3 minutes. Taste and adjust seasoning if needed.

Ladle into bowls and garnish with fresh cilantro or parsley and a lemon wedge per serving. Serve hot.

Thaw one portion of Chicken & Veggie Skewer Marinade completely. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Thread the marinated chicken and vegetables onto the skewers, alternating chicken and different veggies.

Grill: Preheat grill or grill pan to medium-high heat. Lightly oil the grates. Cook skewers for 4-6 minutes per side, turning occasionally, until chicken is cooked through (internal temperature 165°F / 74°C) and vegetables are tender-crisp.

Air Fry: Preheat air fryer to 375°F (190°C). Arrange skewers in a single layer without overcrowding. Cook for 15-20 minutes, flipping halfway, until chicken is cooked through.

For the Herbed Rice: If making fresh, cook rice according to package directions, using chicken broth for extra flavor. Once cooked, fluff with a fork and stir in chopped fresh parsley and dill.

Serve the grilled skewers immediately with the herbed rice.

In a medium bowl, combine the sliced cucumbers, chopped fresh mint, and thinly sliced red onion.

In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.

Pour the dressing over the cucumber mixture and toss gently to combine. If desired, sprinkle with crumbled feta cheese.

Serve immediately as a refreshing side dish.