Another “recipe” that is endlessly adaptable. This one incorporates poached eggs, spinach, cherry tomatoes, and Sriracha mayo, but we have also mixed quinoa with pesto, popped in a few random roasted sweet potatoes, and served it with tofu scramble. We love it sweet as well, drizzled with maple syrup and tossed with sautéed apples and pears. Don’t be afraid to clean out your fridge for this type of dish. You can make it for lunch or dinner as well: add shredded carrots or beets, leftover cooked protein, and any dressing or sauce you might have on hand or can easily whip up.