Cook quinoa according to package directions. Set aside to cool.

Add cooled quinoa, parsley, green onions, tomato, cucumber and mint (if using) to bowl.

In a small, separate bowl combine oil, lemon juice salt and pepper.

Drizzle oil mixture over quinoa mixture. If using the chickpeas or feta, add it now. Mix well to combine.

Heat a griddle or large skillet over medium-low heat. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

In a separate small bowl, whisk together yogurt, milk, brown sugar, and egg until combined.

Pour wet ingredients into the dry ingredients. Stir until well combined.

Add on teaspoon butter or oil the griddle or skillet. Flip pancakes after bubbles rise to surface and bottom brown, about 2-4 minutes.

Cook until second side is lightly browned.

Serve pancakes topped with your favorite fresh fruit.

In a large skillet, add the shaped pasta and cover with water about ½ inch above the pasta. Bring to a boil, then reduce heat to a simmer and cover with a lid.

Add frozen vegetables during the last half of the pasta cooking time according to the directions on the vegetable package (the vegetables usually take a little less time than the pasta, depending on how small they are cut).

When the thickest vegetable is tender, drain the pasta and vegetables in a colander. Set aside.

In a small container with a tight lid, combine the flour and the half and half. Shake until it is smooth and pourable like pancake batter, set it aside.

Rinse and wipe out the same skillet. Warm 2 tablespoons olive oil over medium-hi heat. Sauté fresh garlic, optional ginger and shrimp until shrimp is just pink. If you use garlic powder, add it after the shrimp turns pink.

Pour in the chicken broth

Pour the flour mixture into the skillet and stir it until a creamy sauce is formed.  If the sauce is too thick, add a splash of water.

Add pasta and veggies and stir well to combine.

Add parmesan, serve and enjoy!

Bring a large pot of water to boil. Add cauliflower and cook until it is easily pierced with a fork. Use a slotted spoon to transfer the cauliflower to a large mixing bowl.

In the same pot of boiling water, cook the pasta according to package directions. Drain and add to the cauliflower.

In a saucepan, melt butter and cook for1 minute.

Whisk the flour into the butter for 1minute. Whisk in milk and cook until thickened, about 5 minutes. Remove from heat and stir in the mustard (if using) and cheese.

Mix the cheese sauce with the cauliflower and pasta. Season with salt and pepper.

Preheat oven to 350°F

Rinse and cut apples in half, lengthwise. Remove any stems. Cut out center core of apple that contains the seeds. Do not peel.

Place apples cut side down. Use a sharp knife to cut apples into ⅛-inch slices.

In a large bowl, combine sliced apples, ¼ cup of brown sugar, 1 Tablespoon of flour, cinnamon, and nutmeg, if using. Mix well.

Spray baking dish with non-stick cooking spray.

Pour apple mixture into baking dish. Spread evenly.

Dice butter into smaller cubes, using a sharp knife. In a medium bowl, combine remaining brown sugar and flour, oats, and butter. Mix with hands until crumbly.

Spread oat and flour mixture over apple mixture. Bake uncovered on middle rack of oven for 40 minutes or until top is lightly browned or bubbly.

Let sit for 15–20 minutes before serving.