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CELEBRATINGFIFTY YEARSOF HEALTHY EATINGTo celebrate our 50th anniversary, NOW is proud to present this handy book of quick recipes using wholesome,natural foods. We all love healthy eating, but convenience is important - that's why we crafted 50 healthy recipesthat can be prepared in 20 minutes or less. To create them, our own Chef Suzy Singh was joined by influencersfrom the health and wellness community, who brought their own passion, energy, and tastes. Learn their storieshere.NOW has proudly offered natural and organic foods for 50 years. Our products are thoroughly tested for purityand must meet our strict quality standards so you can enjoy the freshest and most nutritious foods on the planet.Thank you to all of our customers, fans, enthusiasts, and supporters!Bon appetit!

BREAKFAST1.Organic Breakfast Q Cup Parfait2.Pumpkin Honey Pecan Protein Muffins3.Southwest BBQ Breakfast on the Go4.Tropical Omega Smoothie Bowl5.Salted Caramel Smoothie Bowl6.Loaded Avocado Toast7.Single-Serving Breakfast Shakshuka SkilletSALAD8.Roasted Pecan & Pumpkin Seed Mason Jar Salad9.Winter Harvest Quinoa Salad11.Gluten-Free Vegan Avocado Pasta Salad12.Black Quinoa Waldorf Salad13.Garden Fresh Tomato Salad14.Tuna Salad Lettuce Wraps with Apples and Almonds15.Organic Garlic Potato SaladDRESSINGS & SAUCES16.Wild Blueberry Vinaigrette17.Goji Coconut Dressing18.Healthy Pumpkin Seed Dressing in a Mason Jar19.Healthy Sesame Oil Dressing in a Mason Jar20.Lemon Citrus VinaigretteSIDES & SOUPS21.Garlic Bread22.Pumped-Up Pumpkin Soup23.Organic Green Beans AlmondineENTRÉES24.Herbed Carrot Spaghetti with Pine Nuts25.Sundried Tomato Herbed Pasta26.Gluten-Free Pasta with Sautéed Vegetables27.Quinoa Sesame Ginger-Crusted Salmon28.Fresh Pesto Baked Wild Cod29.Ginger-Glazed Mahi-Mahi30.Cashew Chicken Stir Fry

SNACKS & HEALTHY DESSERTS31.French Vanilla Coconut Energy Bites32.Cashew Butter & Berries Energy Bites33.Pom-Berry Nut Energy Bites34.Lemon Coco-Nutty Energy Bites35.Cacao & Chia Energy Bites36.Mint Chocolate Protein Bars37.Blueberry Chia Seed Jam38.Honey Pecan Chocolate Chip Protein Brownies39.Pear and Maple Breakfast Crumble40.Almond Butter Oatmeal Cookies41.Edible White Chocolate Macadamia Cookie Dough42.Sea Salt Chocolate Protein Glazed DonutsBEVERAGES43.Berry Blast Smoothie44.Green Smoothie45.Super Antioxidant Protein Shake46.Creamy Vanilla Turmeric Smoothie47.Spiced Ginger Chai Smoothie48.Spirulina Maca Latte49.Mocha Espresso Smoothie50.Organic Chocolate Almond Milk

1ORGANIC BREAKFAST Q CUP PARFAITRecipe by Suzy SinghServes 2NUTRITION INFOCalories: 260 calories Fat: 9 g Sat Fats: 2 gCalcium: 130 mg Iron: 1.44 mgGLUTENFREECORNFREECholesterol: 5 mgSodium: 55 mgCarbs: 38 g Fiber: 5 gSugar: 13 gProtein: 7 gVitamin A: 36 mcgVitamin C: 18 mgLOWSUGARINGREDIENTS1 Ellyndale Q Cup Organic with Sea Salt1/ cup cashew milk21/ cup Greek yogurt41/ cup NOW Real Food Almonds, chopped41 Tbsp NOW Real Food Organic Agave Nectar,1/41/41/4Lightcup blackberriescup blueberriescup raspberries1 Tbsp lemon juiceDIRECTIONS1. Place cashew milk in Q Cup and microwave for one minute.2. Cover and set aside for five minutes.3. Once your Q Cup is hydrated, construct parfait by layering Greek yogurt, agave nectar, almonds, andberries, then top with squeezed lemon juice.4. Place Q Cup cover on top and your breakfast is ready to go!

2PUMPKIN HONEY PECAN PROTEIN MUFFINSRecipe by Kasey BrownMakes 16 small muffins@powercakesNUTRITION INFOCalories: 90 caloriesCalcium: 52 mgFat: 3 gSat Fats: 1 g Cholesterol: 30 mgSodium: 65 mgCarbs: 10 g Fiber: 1 gSugar: 2 gProtein: 4 gVitamin A: 135 mcg Vitamin C: 1.8 mgGLUTENFREEINGREDIENTS2 whole eggs1/2cup Ellyndale Sugarless Sugar 2 Tbsp Ellyndale Organic Virgin Coconut Oil, melted1 cup pumpkin puree1/ cup raisins21 1/2 scoops NOW Sports Grass Fed Whey Protein, Vanilla1 cup oat flour1 tsp vanilla1 tsp cinnamon1/21/21/21/21/21/2tsp gingertsp nutmegtsp NOW CurcuFRESH Curcumin Powdertsp baking powdercup unsweetened cashew milktsp pink saltTopping:1 cup of NOW Real Food Honey Roasted Pecans (crushed)1 Tbsp melted coconut oil1/2tsp cinnamonDIRECTIONS1. Preheat oven to 350 F.2. In a bowl, combine your wet ingredients with your Sugarless Sugar and whisk thoroughly.3. Add in your dry ingredients and combine with a spoon.4. Create your topping by crushing your honey pecans then mixing with melted coconut oil and cinnamon untilit all is coated.5. Pour batter into your greased muffin baking pan and top with crushed honey pecan mixture before baking.6. Bake at 350 F for 12 to 13 minutes.7. Let cool in pan before popping out!

3SOUTHWEST BBQ BREAKFAST ON THE GORecipe by Suzy SinghServes 1NUTRITION INFOCalories: 200 caloriesGLUTENFREEDAIRYFREEFat: 15 g Sat Fats: 2 gNUT-FREESodium: 300 mgCarbs: 13 gFiber: 7 gSugar: 2 gVitamin A: 18 mcgLOWSUGARINGREDIENTS1 Ellyndale Q Cup Southwestern BBQ1 egg1/ avocado, sliced21/ cup of your favorite4salsaDIRECTIONS1. Place 1/4 cup of water into Q Cup and stir.2. Crack egg on top of open Q Cup and microwave for one minute.3. Cover and let sit for five minutes.4. Add sliced avocado and your favorite salsa.5. Replace cover and you have the perfect portable breakfast!Vitamin C: 18 mgCalcium: 26 mgIron: 1.08 mg

4TROPICAL OMEGA SMOOTHIE BOWLRecipe by Suzy SinghServes 4NUTRITION INFOCalories: 130 caloriesIron: 0.72 mgGLUTENFREEDAIRYFREEFat: 4 gCORNFREESat Fats: 2 gVEGETARIANSodium: 60 mg Carbs: 24 gFiber: 3 gSugar: 16 gProtein: 5 g Vitamin A: 90 mcgVitamin C: 72 mgCalcium: 52 mgVEGANINGREDIENTS1 scoop of NOW Sports Plant Protein Complex, Creamy Vanilla1 banana1/ cup pineapple, frozen21/ cup mango, frozen21/ cup coconut milk21/ cup raspberries41 Tbsp NOW Real Food Organic1 Tbsp NOW Real1/21/2Food Triple Omega Seed MixShredded CoconutTbsp diced NOW Real Food Pineapple RingsTbsp diced NOW Real Food Papaya Spears1 Tbsp NOW Real Food Dry Roasted and Salted Macadamia NutsDIRECTIONS1. In a blender combine creamy vanilla plant protein complex, banana, pineapple, mango, and coconut milkuntil mixture has reached a thick consistency.2. Place in chilled bowl and top with organic triple omega mix, shredded coconut, fruit dice, and saltedmacadamia nuts.3. Serve chilled and enjoy!

5SALTED CARAMEL SMOOTHIE BOWLRecipe by Nicole HandlerServes 1@fitfulfocusNUTRITION INFOCalories: 370 calories Fat: 14 gCalcium: 195 mg Iron: 8.1 mgGLUTENFREEDAIRYFREESat Fats: 8 g Sodium: 430 mgCORNFREENUT-FREEVEGETARIANCarbs: 41 gFiber: 8 gSugar: 17 g Protein: 24 gVitamin A: 1980 mcgVitamin C: 22.5 mgVEGANINGREDIENTS3/ cup almond milk41/ cup frozen roasted21/ frozen banana2sweet potato1 Tbsp NOW Real Food Raw Pumpkin Seeds1 tsp NOW Real Food Organic Chia Seeds1 tsp Ellyndale Organic Virgin Coconut Oil1 tsp NOW Real Food Organic Maple Syrup1/41/4tsp cinnamontsp vanilla extractoptional: scoop of NOW Sports Pea Protein Powder, Vanilla Toffeeoptional toppings:NOW Real Food Raw Pumpkin SeedsNOW Real Food Chia SeedsNOW Real Food Organic Cacao Nibsfresh berriesDIRECTIONS1. Place all ingredients in a high-speed blender.2. Blend until smooth.3. Pour into a bowl and top with pumpkin seeds, chia seeds, cacao nibs, fresh berries, or whatever you desire.4. Dig in!

6LOADED AVOCADO TOASTRecipe by Amber BattishillServes 1@mommygonehealthyNUTRITION INFOCalories: 400 calories Fat: 24 g Sat Fats: 7 g Cholesterol: 215 mgVitamin C: 45 mg Calcium: 104 mg Iron: 3.6 mgDAIRYFREECORNFREELOWSUGARVEGETARIANSodium: 200 mgCarbs: 36 gFiber: 10 g Sugar: 5 gVEGANINGREDIENTS1 slice of thick bread1 tsp Ellyndale Organics Coconut Infusions Non-Dairy Butter Flavor1/ avocado (sliced)21/ cup spinach41 egg1/4cup cooked Living Now Organic Tri-Color Quinoa1 Tbsp sweet pepper (diced)DIRECTIONS1. Toast bread in toaster.2. While bread is toasting, prepare egg (over-easy or sunny side up.)3. Spread smoked butter-flavored coconut oil on toasted bread.4. Layer avocado and spinach on bread and top with cooked egg.5. Sprinkle cooked quinoa over egg and top with sweet peppers.Protein: 14 gVitamin A: 405 mcg

7SINGLE-SERVING BREAKFAST SHAKSHUKA SKILLETRecipe by Marisa WestbrookServes 1@uprootkitchenNUTRITION INFOCalories: 270 calories Fat: 22 g Sat Fats: 4 g Cholesterol: 215 mgVitamin C: 27 mg Calcium: 52 mg Iron: 1.8 mgDAIRYFREECORNFREELOWSUGARSodium: 100 mgCarbs: 15 gFiber: 3 gSugar: 3 gProtein: 10 gVitamin A: 360 mcgKETOINGREDIENTS1/2Tbsp Ellyndale Organic Extra Virgin Olive Oil2 Tbsp diced white onion1/ tsp Italian seasoning41/ tsp garlic powder81/ cup finely chopped spinach or other dark leafy greens43/ cup canned tomato sauce or crushed tomatoes41 large eggSalt and pepper, to flavor1 Tbsp NOW Real Food Raw Organic Pine NutsFresh bread, for servingAdditional toppings: diced green onion, cilantro, avocado slicesDIRECTIONS1. In a small cast iron skillet over medium heat, sauté the diced onion with olive oil. After a minute or two, add inthe Italian seasoning, garlic powder, and leafy greens. Sauté for another minute or two until wilted.2. Add in tomato sauce and stir to combine. Make a small well in the middle of the pan using a spoon, and crackan egg into that space. Sprinkle with salt and pepper and cover the pan with a lid, cooking for 8 minutes onmedium-low heat until the egg whites are completely firm.3. Top the skillet with pine nuts and any other additional toppings. Enjoy immediately with fresh bread.

8ROASTED PECAN & PUMPKIN SEED MASON JAR SALADRecipe by Suzy SinghServes 1NUTRITION INFOCalories: 140 caloriesDAIRYFREEFat: 7 gSat Fats: 1.5 g Sodium: 35 mgCarbs: 12 gFiber: 2 gProtein: 6 gVitamin A: 54 mcgVitamin C: 1.8 mgCalcium: 26 mgIron: 8 mgCORNFREEINGREDIENTS1/ cup organic farro, cooked21/ cup mixed greens41/ cup NOW Real Food Honey Roasted Pecans41/ cup NOW Real Food Organic Pumpkin Seeds43 Tbsp blue cheese1 Tbsp NOW Real Food Organic Goldenberries, chopped2 Tbsp Homemade Pumpkin Seed Oil dressingDIRECTIONS1. In a mason jar, layer cooked organic farro, mixed greens, honey roasted pecans, organic pumpkin seeds, bluecheese, and organic goldenberries.2. Add Homemade Pumpkin Seed Oil dressing.3. Close the lid and shake for one minute or until well blended.4. Serve and enjoy!

9WINTER HARVEST QUINOA SALADRecipe by Suzy SinghServes 8NUTRITION INFOCalories: 150 calories Fat: 3.5 gIron: 1.08 mgGLUTENFREEDAIRYFREESodium: 410 mgCarbs: 26 gFiber: 2 gSugar: 8 gProtein: 4 gVitamin A: 360 mcg Vitamin C: 18 mgCalcium: 26 mgCORNFREEINGREDIENTS1 cup Living Now Organic Tri-Color Quinoa2 cups vegetable broth1 sprig fresh rosemary, chopped1/3cup cranberry juice3 Tbsp lemon juice1/ tsp salt41/ tsp organic vanilla extract21/ tsp cinnamon42 1/2 Tbsp NOW Real Food Maple Syrup1/ cup Ellyndale Organic Olive Oil21 cup butternut squash, cubed and roasted1/4cup NOW Real Food Walnuts, chopped and toastedDIRECTIONS1. Preheat oven to 350 F2. In a medium pot, bring vegetable broth to a boil. Add quinoa, reduce heat to low, and cover 15 to 20 minutes.3. Toss in rosemary and set aside.4. Place cranberry juice in a small saucepan and bring to a boil. Boil 1 to 2 minutes, until thick and syrupy.5. In a large bowl, combine reduced cranberry juice, lemon juice, salt, vanilla extract, cinnamon, and maplesyrup. Whisk together until uniform.6. Slowly pour olive oil into cranberry mixture while whisking continuously. Once dressing is formed, toss withcooked quinoa, squash, and walnuts.7. Serve and enjoy!