Healthy seeds come in many different varieties: chia, hemp, flax, pumpkin, sesame, and sunflower are some of the many seeds you can add to shakes or salads to easily add a little flavor and a variety of extra nutrients.

Both chia seeds and flaxseeds can be ground and added to water to act as a perfect egg substitute when baking. Use a clean coffee grinder to grind a tablespoon of either chia or golden flaxseed with 8 tablespoons of water. Allow the mixture to sit for about 10-15 minutes until it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process. Exchange the mixture for 1 egg.

Lunch: Apple Salad With Chia Dressing

2 x cups apple, chopped
1 x cup celery, chopped
1/3 cup dried cranberries
8 x cups romaine lettuce, chopped
Juice of one lemon
1 x tablespoon whole-leaf stevia powder (optional)
2 x teaspoon chia seed
1/2 cup water

Soak chia seeds in water for about 2 hours until the mixture gels. Whisk together stevia, lemon juice, and chia gel. In a medium bowl, combine apples, celery, cranberries, and lettuce. Drizzle with dressing and blend. Serves 2-4.

Dinner: Sprouts, Broccoli, and Seed Salad

8 x tablespcons raw pumpkin seeds
1 x cup broccoli, trimmed
1 cucumber, halved, seeds removed, sliced
10 x radishes, sliced
1 x small onion, diced
2 x handfuls mixed sprouts, any variety

Dressing

4 x teaspoons balsamic vinegar
2 x tablespoons sesame oil
1/2-3/4 inch fresh ginger, peeled, grated
Juice from 1/2 lime

In a medium dry sauté pan, toast pumpkin seeds over medium heat for about 8 minutes, stirring often, until seeds begin to change color and pop. Remove from pan and allow to cool. Combine all dressing ingredients in a glass shaker bottle and shake vigorously. In a large salad bowl, combine broccoli, cucumber, radishes, sprouts, and onion. Pour dressing over and toss. Top with toasted pumpkin seeds. Serves 2-4.