Ingredients

• 1 medium ʻulu (breadfruit), peeled, cored, and diced into 1-inch cubes 

• 2 medium sweet potatoes, peeled and diced into 1-inch cubes 

• 2 large carrots, peeled and sliced into 1/2-inch rounds 

• 2 tablespoons garlic chives, finely chopped (1 tablespoon for roasting, 1 tablespoon for garnish) 

• 1 tablespoon fresh parsley, chopped, for garnish 

• 2 tablespoons olive oil or coconut oil (or any cooking oil you have)

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

Instructions:

1. Preheat Oven: Preheat to 400°F (200°C).

2. Prepare ʻUlu: Peel the skin of the 'Ulu, core it and diced into 1in cubes. Steam or boil ʻulu for 5–7 minutes until slightly tender. Drain and pat dry.

3. Combine Ingredients: Toss ʻulu, sweet potatoes, and carrots with oil, 1 tbsp garlic chives, salt, and pepper.

4. Roast: Spread vegetables on a baking sheet. Roast for 30–35 minutes, stirring halfway, until caramelized.

5. Garnish & Serve: Sprinkle with parsley and remaining garlic chives. Serve warm.

Tips & Nutritional Info:

Seasoning Tip: 

Add smoked paprika, cumin, or drizzle with honey for extra flavor.

Dish Pairings:

Serve as a side to grilled fish, chicken, or tofu.

Pair with a hearty grain like quinoa or farro.

Use leftovers in a soup or stew.

Nutrients: ʻUlu provides fiber and potassium; sweet potatoes are high in beta-carotene for eye health.

Nutrition (Per Serving): ~ 1 cup


Calories: 210 | Protein: 3g | Fat: 7g | Carbs: 37g | Fiber: 5g | Sugar: 9g

Ingredients

• 1 medium eggplant, diced into 1-inch cubes 

• 2 medium zucchinis, sliced into half-moons 

• Grape tomatoes, halved 

• 1 teaspoon lemon zest 

• 1 tablespoon fresh lemon juice 

• 1/4 cup fresh basil leaves, roughly chopped 

• 2 tablespoons olive oil (or substitute with any cooking oil available)

• 2 cloves garlic, minced (substitute with garlic chives if needed)

• Salt and pepper to taste

Optional Garnish: Grated Parmesan, red pepper flakes, or nutritional yeast 

Intructions: 

1. Prepare Eggplant: Dice eggplant.

• Optional: Salt for 10–15 minutes to reduce bitterness, rinse, and pat dry.

2. Cook Eggplant: Heat 1 tbsp oil in a skillet. Add eggplant and cook for 5–7 minutes until softened. Remove and set aside.

3. Cook Zucchini: Heat 1 tbsp oil in the skillet. Cook zucchini for 3–4 minutes until slightly crisp.

4. Combine Vegetables: Return eggplant to skillet. Add tomatoes and sauté for 2–3 minutes until tomatoes soften.

5. Add Seasoning: Stir in lemon zest, juice, and basil. Cook for 1 minute until fragrant.

6. Serve: Garnish with Parmesan or red pepper flakes if desired.

Tips & Nutritional Info:

Seasoning Tip: 

Add soy sauce for a savory twist or paprika for warmth.

Dish Pairings:

1. Serve over pasta or rice for a complete meal.

2. Pair with grilled chicken, shrimp, or tofu for added protein.

3. Enjoy as a side dish alongside roasted potatoes or crusty bread.

Cooking Tip: 

Avoid overcooking zucchini to maintain texture and nutrients.

Nutrients: Rich in Vitamins A, C, and K; tomatoes provide antioxidants.

Nutrition (Per Serving): ~ 1 1/2 cups

Calories: 170 | Protein: 4g | Fat: 10g | Carbs: 16g | Fiber: 6g | Sugar: 8g

Ingredients

• 2 medium-sized beets, peeled and diced 

• 1 ripe avocado, diced 

• 1 ½  cup spring mix 

• 1 cup arugula 

• 1 fresh orange, peeled and segmented 

• 2 tablespoons macadamia nuts, roughly chopped 

• 2 tablespoons olive oil 

• 1 tablespoon balsamic vinegar (or any vinegar such as apple cider or white wine)

• Salt and pepper to taste

• Optional: 1/4 cup crumbled cheese (e.g., goat or feta)

Optional Garnish: Fresh basil or mint, chopped 

Instructions

1. Preheat Oven: Preheat to 400°F (200°C).

2. Roast Beets: Toss beets with 1 tbsp oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes.

3. Prepare Ingredients: Peel & segment the orange, chop nuts (if using), and dice avocado before assembling.

4. Assemble Salad: Combine spring mix, arugula, roasted beets, avocado, and orange segments. Add nuts & cheese (if desired).

5. Make Dressing: Whisk remaining oil with vinegar or use your favorite dressing. Toss salad gently.

6. Garnish & Serve: Top with fresh basil or mint. Serve immediately.

Tips & Nutritional Info:

Seasoning Tip: 

No vinegar? Use fresh orange juice for a citrus dressing.

Nutrients: 

Beets are high in antioxidants; avocado provides healthy fats; oranges are rich in Vitamin C.

Storage Tip: Roast beets ahead; store in the fridge for up to 3 days.

Nutrition (Per Serving): ~ 1 1/2 cups 
Calories: 230 | Protein: 3g | Fat: 16g | Carbs: 20g | Fiber: 6g | Sugar: 9g