Preheat your oven to 425°F.

Drain and rinse your canned chickpeas then add them to a large plate lined with paper towel and allow the chickpeas to dry.

Peel and cut 1 large red onion in half then cut each half into 4 chunks.

Add the chickpeas and red onion to a parchment paper lined baking sheet then drizzle with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Gently toss everything and spread it out evenly.

Roast at 425°F for 25 minutes or until the chickpeas are crispy and the red onion are lightly charred around the edges.

Allow to cool before transferring into your storage container.

This can be kept in the refrigerator for up to 4 days.

While the chickpeas and red onions are roasting, prepare your salmon.

I like keep the skins on as the skin contains essential nutrients that are transferred into the salmon meat as the fish cooks. I remove the skin before I eat the fish.

Place the salmon fillets onto a parchment paper lined baking sheet then drizzle with 1 tablespoon of olive oil and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Roast at 425°F for 7-10 minutes or until the internal temperature of the fish is at 145°F.

Allow to cool before transferring into your storage container.

This can be kept in the refrigerator for up to 3 days.

Heat a sauce pan on high heat and add 1 teaspoon of olive oil.

Once the oil is hot, add 1 teaspoon of whole caraway seeds and toast the seeds for a couple of minutes while stirring.

Next, add 1 cup of uncooked basmati rice and toast the rice for another1-2 minutes while stirring.

Next, add 1 1/2 cups of water to the pot then cover and lower the temperature to medium-low heat.

Allow the rice to simmer for about 15 minutes or until all of the water has been absorbed.

Once the rice is cooked, turn off the heat and fluff with a fork.

Season with 1 teaspoon of salt then add 1 cup of frozen and thawed vegetables.

Fluff with a fork then allow to cool and store in a storage container.

This confetti rice can be kept in the refrigerator for up to 4 days.

Add 1 can of full fat coconut milk to your blender along with 1/4 cup of unsweetened almond milk, 1/4 cup of maple syrup and 1/3 cup of chia seeds.

Blend on medium-high speed for 2 minutes then transfer into 1 large or three 7 ounce jars.

Chia pudding can be kept in the refrigerator for up to 4 days.

Add the frozen and shelled edamame to a bowl or plate and microwave for 3 minutes.

You can also steam the shelled edamame for 5 minutes.

Add the cooked edamame to a food processor along with 1/4 cup of tahini, 1 large garlic clove, 1 teaspoon of salt, 1 teaspoon of maple syrup (optional), 1/4 of lemon juice, 1/4 cup of extra virgin oil oil and 1/4 cup of water.

Blend on high until smooth, about 3 minutes or more if needed.

Transfer the edamame hummus into a storage container and store in the refrigerator for up to 5 days.

As a snack for the edamame hummus, make some carrot and cucumber sticks.

Wash and peel the carrots then cut into sticks.

Wash and cut the cucumber into sticks as well.

Store in the refrigerator for up to 5 days.

Add a handful (about 1/3 cup) of frozen fruits to your jar then add 1/3 cup of washed and chopped kale and 2 tablespoons of nuts.

Seal and store in the refrigerator for up to 4 days.

When you are ready to make your smoothie, add the smoothie cup mix to your blender and add 1 cup of water or unsweetened almond milk and blend until smooth.