• 2 lbs bananas sliced
• 1 lb large Red Delicious apples unpeeled and cut into bit size pieces
• 8 3/4 oz can pineapple chunks drained
• 1/2 cup raisins
• 1/4 cup fresh mint

Dressing

• 2 TB fruit juice (drained from above fruit
• 4 TB coconut oil
• 1/2 tsp light brown sugar
• 1/2 tsp paprika
• 1/8 tsp celery seed

• 1 9 oz box frozen artichoke hearts
• 1 1/4 tsp Hawaiian Salt
• 2 1/2 TB lemon juice
• 2 1/2 tsp water

• 1 lb beets boiled and peeled – slice or dice according to preerence
• 2 TB Balsamic vinegar high quality
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme or 1 tsp fresh
• 1 shallot, minced cut in half and then peel (will make it easy to peel)
• 1/4 cup virgin oil
• salt and pepper to taste

• 1 large head of cauliflower chopped
• 1/2 cup coconut avocado or olive oil ¼ for cooking, ¼ for dressing
• 1 cup diced yellow or red onion or both
• 1 red bell pepper chopped
• 1 cup kale finely chopped can use stems, finely chop and cook with onions
• 1 cup  finely chopped flat-leaf parsley
• 1/2 cup finely chopped fresh mint leaves
• 1 cup finely chopped fresh cilantro leaves
• 1 lemon zest and juice add more if desired
• 1/2 cup sea salt or more to taste
• 1 cup chopped dried cranberries or dried cherries or apricots
• 1 cup chopped roasted almonds or pistachio
• 1 cup shelled steamed Edamame (optional)

• 3 cups cooked chicken
• 1 1/2 cups diced celery
• 3 TB lemon juice
• 1 1/2 cups green grapes
• 1 tsp dry mustard
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 TB capers
• 1/4 cup light cream
• 1 cup mayonnaise

• 1/2 cup Best Foods Mayonnaise
• 1/2 cup chunky salsa
• 1 lb boneless chicken breasts
• 1 red pepper, quartered
• 1 yellow pepper, quartered
• 1 zucchini, sliced
• 1 onion, cut into wedges and skewered
• oil
• lettuce leaves
• flour tortillas (optional)

• 2 14 oz cans chickpeas drained & rinsed
• 1.5 lbs cucumbers cut into bite size pieces
• 1.5 lbs tomatoes cut into bite size pieces
• 3 medium ripe avocados diced
• 1/4 medium red onion thinly sliced
• 1/2 cup cilantro finely chopped, dill or parsley
• 1 juice of large lime or lemon 
• 3 TB extra virgin olive oil
• 1 1/2 tsp salt
• ground black pepper to taste

• 1/2 lb cooked chicken
• 1 pkg fried wonton squares (save for later)
• 1 head lettuce, shredded
• 4 stalks green onion, chopped
• 2 TB toasted sesame seeds

Dressing

• 2 TB sugar
• 1 tsp salt
• 1 tsp accent
• 1 tsp cracked ginger
• 1 TB sesame seed oil
• 3 TB vinegar
• 1/4 cup salad oil

• 1 can cut green beans
• 1 can wax beans
• 1 can red kidney beans
• 1 small pepper chopped
• 1 small onion
• 3-4 stalks celery
• 3/4 cup sugar
• 1 tsp salt
• 1/2 cup vinegar
• 1/4 cup olive oil

• 1 lb can whole cranberry sauce
• 1/2 cup raisins
• 1 tsp powdered ginger
• 2 tsp lemon juice
• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1/2 cup chopped celery
• 1/2 unpeeled, cored apple, chopped

• 1 11 oz can red kidney beans, drained (2 cups)
• 1 clove garlic, mashed
• 1 tsp salt
• 1 cup diced celery
• 1 cup green pepper, diced
• 1/2 cup piccalilli Piccalilli is a mixed vegetable relish that is has a very distinct look due to its slightly spicy, tangy mustard sauce.
• 1/4 cup mild cheese, cut in strips
• 1 head of iceberg lettuce
• Italian style dressing

• 1 large cucumber
• 1/2 cup greek yogurt
• 2 1/2 tsp fresh mint minced
• slight hint of sugar

• 2 cups chopped cooked chicken breast
• 2 Granny Smith apples, peeled, cored, and diced
• 1/2 cup dried cranberries
• 1/4 cup diced red onion
• 1/4 cup diced celery
• 2 TB honey Dijon mustard
• 1 TB olive oil mayonnaise
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

• 3 cups water
• 2 cups sugar
• 2 cups thinly sliced fresh ginger unpeeled
• 4 cups fresh fruit (honeydew, peaches, and berries of your choice) sliced into bite-sized pieces

• diced cooked turkey
• 2 cans cream of chicken soup
• 1 cup diced celery
• 4 TB chopped onion
• 1/2 can water chestnuts, drained and copped
• 1 cup mayonnaise
• 2 cups crushed corn flakes

• 6 cup shredded lettuce
• 1/4 lb bean sprouts, blanched
• 1 cup water chestnuts, sliced
• 1/2 cup green onion, thinly sliced
• 1 cucumber thinly sliced
• 3 cups cooked chicken, shredded
• 1/2 cupc macadamia nuts, chopped
• 12 cherry tomatoes

• 2 blocks well-drained and cubed tofu
• 4 cups mung bean sprouts
• 6 cups chopped watercress
• 1/3 cup slivered scallions
• 4 cups tomatoes
• 4 cups Chinese cabbage (also called Won bok or Nappa cabbage)
• 1/3 cup soy sauce
• 3 TB toasted sesame oil
• 3 TB safflower oil
• 2 TB rice vinegar
• 1 tsp honey
• 1 cup toasted sesame seeds (or meal)

• 10 oz pkg frozen peas
• 10 oz pkg frozen beans
• 1/3 cup mayonnaise
• 1 tsp sugar
• 1 tsp lemon juice
• 1/4 tsp salt
• 1/4 cup croutons

• 6 firm apples, such as Gala or Golden Delicious peeled, cored, and sliced
• 1 TB freshly squeezed lemon juice
• 2 kiwis peeled and diced
• 1/2 cup sliced strawberries
• 1/2 cup packaged shredded coleslaw mix, without dressing
• 1/2 cup walnut halves
• 1/4 cup slivered almonds
• 1/4 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 2 TB sesame seeds, plus more for garnish (optional)
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper

• 2 28 oz cans diced tomatoes
• 2 jalapenos diced
• 1 16 oz pkg rotini pasta
• 1/3 cup olive oil
• 1/4 cup fresh lime juice
• 2 TB chili powder or to taste
• 1 tsp ground cumin
• 1/2 tsp salt
• 2 cloves garlic, crushed
• 1 1/2 cups frozen whole kernel corn, steamed
• 1 15 oz can black beans, drained and rinsed
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup fresh cilantro leaves
• 1 cup chopped roma plum tomatoes can use grape tomatoes
• 1 diced avocado

• 2 28 oz cans diced tomatoes
• 2 jalapenos diced

Add to pureed items

• 1 tsp salt
• 2 TB vinegar
• a little garlic powder
• green onions, optional

Pasta

• 1 pkg pasta

• 1/3 cup raw cashew
• 1/4 cup water plus additional water for soaking cashews
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp low-sodium tamari
• 1 heaping Tbsp fresh cilantro or dill
• 2 cloves garlic roughly chopped
• 1 bunch curly kale
• Any favorite raw  vegetables chopped (for the kale salad)
• Chopped baby carrots sweet peas, peppers (red or yellow), tomatoes

• 1 medium head cabbage finely chopped
• 1 medium onion

Heat

• 1 1/2 tsp salt
• 3/4 cup sugar
• 1 tsp celery seed
• 1/2 tsp dry mustard
• 1/2 cup vinegar
• 1/2 cup avocado oil

• 1/2 16 ounce package rotini pasta
• 1/3 cup olive oil
• 1/4 cup fresh lime juice
• 2 tablespoons chili powder or to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 cloves garlic crushed
• 1 1/2 cups whole kernel corn frozen and steamed
• 1 15 ounce can black beans, drained and rinsed
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1/2 cup fresh cilantro leaves
• 1 cup chopped roma plum tomatoes (can use grape tomatoes)
• One diced avocado

• 1 cup slivered almonds
• 2 cloves garlic, minced
• 1 tsp honey
• 1 tsp Dijon Mustard
• 1/4 cup raspberry vinegar
• 2 TB balsamic vinegar
• 2 TB brown sugar
• 1 cup oil
• 1 pkg fresh spinach
• 1 pint fresh srawberries, sliced
• 1 cup crumbled feta cheese

• 1/4 cup oil
• 2 cloves garlic
• 1/2 cup shoyu
• 1/2 cup green onion, chopped
• 1 1/2 block tofu
• 1 medium onion
• 1 can tuna 6 1/2 oz.
• 1 medium tomato

• 1/4 cup shredded carrots
• 1 can chicken breast (or left over turkey or chicken)
• 2 cups thinly sliced spinach
• 1/3 cup lemon juice
• 1/4 cup firmly packed brown sugar
• 2 tsp water
• 1 tsp soy
• 1 tsp cornstarch

• 1" pieces bacon
• 1/2 pound spinach
• 1/4 cup water
• 2 TB wine vinegar
• 2 tsp sugar
• 1 tsp worcestershire
• 1/2 tsp dry mustard
• pepper