1. Mash and spread the avocado over the slice of toast.
2. Sprinkle red pepper over the top of the avocado.
3. In a small skillet, over medium-high heat, fry the egg in olive oil, until yolk is cooked to desired doneness, about 1-2 minutes. Add spinach to the skillet just before the egg is finished cooking and sauté until wilted, about 1 minute.
4. Top avocado toast with the egg and spinach. Add sea salt and more red pepper flakes to the top to taste.

Calories: 324.7
Protein: 12 g
Carbohydrate: 37.8 g
Dietary Fiber: 7.96 g
Total Sugars: 19.2 g
Total Fat: 15.5 g
Saturated Fat: 3.152 g

1. Preheat oven to 400ºF.
2. Place the sweet potatoes in a bowl, add oil, and stir to coat. Sprinkle with a touch of salt and pepper. Spread evenly on a pan, and roast for 20 or so minutes, stirring a couple times, until the potatoes are soft.
3. Place the quinoa and half a cup of water in a covered pot on high. Bring to a boil, reduce to simmer, and cook for 15 to 20 minutes or until the liquid is all soaked up and the quinoa is tender.
4. Puree the mango with the balsamic vinegar and water, and set aside.
5. Allow the roasted potatoes and quinoa to cool to room temperature.
6. Start layering the salad in the jar beginning with the black beans. Add the cooked quinoa, and pour the mango balsamic vinaigrette on top.
7. Top with diced red pepper, greens, roasted sweet potatoes, dried cranberries, and sunflower seeds.
8. Screw top on securely, and store in the fridge.
9. When you’re ready to eat, give the jar a good shake to mix everything up and enjoy!

Source: Calorie Count

1. In a small bowl, whisk together soy sauce through ginger.
2. Heat canola oil in a medium nonstick skillet or wok.
3. Sauté carrots, onions, red pepper, and celery until they begin to soften, about 5 minutes.
4. Create a small hole in the center of the vegetables, and add the whisked egg. Let set for about 30 seconds, then gently incorporate into the vegetable mixture.
5. Add rice and soy sauce mixture and stir to combine, letting the liquid evaporate, about 1 minute more.

Calories: 499.5
Protein: 15 g
Carbohydrate: 73.2 g
Dietary Fiber: 8.214 g
Total Sugars: 10.4 g
Total Fat: 16.4 g
Saturated Fat: 3.043 g

1. Combine all ingredients together and store in an airtight container.

Calories: 165.4
Protein: 3.816 g
Carbohydrate: 14.9 g
Dietary Fiber: 2.387 g
Total Sugars: 9.466 g
Total Fat: 11.6 g
Saturated Fat: 1.033 g
Sodium: 1.735 mg