16 Delicious PCC Recipes for Healthy Living

Hungry for a healthier lifestyle without sacrificing flavor? You’re in luck! Our roundup of 16 Delicious PCC Recipes for Healthy Living is packed with mouthwatering dishes that are as nutritious as they are tasty. From quick weeknight dinners to seasonal favorites, these recipes are designed to inspire home cooks across North America. Dive in and discover your next go-to meal that promises both comfort and vitality!

PCC Kale and Quinoa Salad

Wow, you’re going to love this PCC Kale and Quinoa Salad—it’s the perfect mix of hearty and fresh, with a crunch that’ll have you coming back for more.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 bunch kale, stems removed and leaves chopped into bite-sized pieces
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup dried cranberries
• 1/2 cup toasted almonds, roughly chopped
• 1/2 cup crumbled feta cheese

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed and the quinoa is fluffy.
3. While the quinoa cooks, in a large bowl, massage the kale with olive oil, lemon juice, black pepper, and sea salt until the leaves are tender and slightly darkened, about 2 minutes.
4. Fluff the cooked quinoa with a fork and let it cool for 5 minutes.
5. Add the cooled quinoa to the kale mixture, along with the dried cranberries, toasted almonds, and feta cheese. Toss gently to combine.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Perfect for meal prep or a quick lunch, this salad packs a punch with its creamy feta, sweet cranberries, and crunchy almonds. Try serving it over a bed of greens for an extra veggie boost!

PCC Lentil Soup

Mmm, there’s nothing quite like a bowl of hearty lentil soup to warm you up on a chilly evening. Packed with protein and flavor, this PCC Lentil Soup is a comforting classic you’ll want to make on repeat.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 celery stalk, diced
• 4 cups vegetable broth, low-sodium
• 1 bay leaf
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the lentils, vegetable broth, bay leaf, cumin, and smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
5. Remove the bay leaf. Stir in the lemon juice and parsley. Season with salt and pepper to taste.
6. For a smoother texture, blend half of the soup with an immersion blender.

One spoonful of this soup and you’ll be hooked. The lentils are perfectly tender, the broth is richly flavored, and the lemon adds a bright finish. Serve it with a slice of crusty bread for dipping, or top with a dollop of yogurt for extra creaminess.

PCC Chickpea Curry

Alright, let’s dive into making this comforting PCC Chickpea Curry that’s perfect for any night of the week. You’ll love how simple it is to whip up, yet it’s packed with flavors that feel like a hug in a bowl.

Ingredients

• 1 tablespoon fragrant coconut oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) diced tomatoes, with their juices
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (13.5 oz) creamy coconut milk
• 1 cup vegetable broth
• 1/2 teaspoon sea salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Sprinkle in the turmeric, cumin, and cayenne, toasting the spices with the onions for about 30 seconds to unlock their flavors.
5. Pour in the diced tomatoes with their juices, scraping any bits off the bottom of the pot.
6. Add the chickpeas, coconut milk, and vegetable broth, stirring to combine everything well.
7. Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 20 minutes, stirring occasionally.
8. Season with sea salt, then taste and adjust the seasoning if needed.
9. Garnish with fresh cilantro leaves before serving.

So there you have it—a creamy, spiced chickpea curry that’s both hearty and satisfying. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up all that delicious sauce.

PCC Avocado Toast

Zesty mornings call for something fresh and fulfilling, and that’s where this PCC Avocado Toast comes in. It’s simple, delicious, and packed with flavors that wake you up better than your alarm clock.

Ingredients

• 2 slices of artisan whole grain bread, toasted to golden perfection
• 1 ripe avocado, creamy and lightly mashed
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• 1/4 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, for a bit of spice
• 2 farm-fresh eggs, poached to runny perfection
• 1 tbsp fresh cilantro leaves, roughly chopped for garnish

Instructions

1. Toast the artisan whole grain bread until golden and crisp, about 3 minutes in a toaster set to medium.
2. While the bread toasts, mash the ripe avocado in a small bowl with a fork until creamy but still slightly chunky.
3. Drizzle the toasted bread with rich extra virgin olive oil, then spread the mashed avocado evenly on top.
4. Sprinkle the avocado with crushed red pepper flakes, sea salt, and freshly ground black pepper.
5. Poach the farm-fresh eggs in simmering water for 3 minutes for a runny yolk, using a slotted spoon to remove them.
6. Place one poached egg on top of each avocado toast slice.
7. Garnish with fresh cilantro leaves for a burst of color and flavor.

With its creamy avocado, perfectly runny egg, and crunchy toast, every bite is a mix of textures and tastes. Try serving it with a side of cherry tomatoes for a pop of sweetness.

PCC Sweet Potato Tacos

Did you know that sweet potatoes can totally transform your taco night? These PCC Sweet Potato Tacos are a game-changer, packing a punch of flavor and a whole lot of comfort in every bite.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp high-quality olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 8 small corn tortillas, warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 ripe avocado, sliced
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, cumin, and sea salt until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
4. While the sweet potatoes roast, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
5. To assemble the tacos, divide the roasted sweet potatoes among the tortillas. Top with queso fresco, chopped cilantro, and avocado slices.
6. Serve immediately with lime wedges on the side for squeezing over the tacos.

The combination of the smoky sweet potatoes, creamy avocado, and tangy lime creates a symphony of flavors that’s hard to resist. For an extra kick, drizzle with your favorite hot sauce or add a spoonful of salsa verde.

PCC Beet and Goat Cheese Salad

Kickstart your meal with this vibrant PCC Beet and Goat Cheese Salad that’s as nutritious as it is colorful. You’ll love the sweet earthiness of the beets paired with the creamy tang of goat cheese.

Ingredients

• 2 medium red beets, roasted and peeled, cut into 1/2-inch cubes
• 4 cups fresh baby spinach, thoroughly washed and dried
• 1/2 cup crumbled creamy goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp balsamic vinegar, aged and syrupy
• 1 tsp honey, pure and golden
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 400°F. Wrap the beets individually in aluminum foil and roast for 50 minutes, or until tender when pierced with a fork.
2. Once cooled, peel the beets by rubbing the skin off with your fingers or a paper towel. Cut into 1/2-inch cubes.
3. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, sea salt, and black pepper until well combined.
4. Add the baby spinach to the bowl and toss gently to coat the leaves evenly with the dressing.
5. Divide the dressed spinach among plates, then top with the cubed beets, crumbled goat cheese, and toasted walnuts.
6. Serve immediately, ensuring each bite gets a bit of everything for the perfect flavor balance.

With its crisp spinach, tender beets, and crunchy walnuts, this salad offers a delightful mix of textures. The creamy goat cheese and sweet dressing bring it all together for a dish that’s as satisfying as it is beautiful.

PCC Black Bean Burgers

Did you know that making your own black bean burgers at home is easier than you think? Packed with protein and flavor, these PCC Black Bean Burgers are a game-changer for your meatless Monday or any day you’re craving something hearty and healthy.

Ingredients

• 2 cups cooked black beans, slightly mashed but still chunky
• 1/2 cup breadcrumbs, toasted to golden perfection
• 1/4 cup finely diced red onion, for a sharp crunch
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp rich extra virgin olive oil, plus extra for frying
• 1 tsp ground cumin, for a warm, earthy flavor
• 1/2 tsp smoked paprika, adding a subtle smokiness
• 1/4 tsp sea salt, to enhance all the flavors

Instructions

1. In a large mixing bowl, combine the mashed black beans, toasted breadcrumbs, diced red onion, beaten egg, olive oil, cumin, smoked paprika, and sea salt. Mix until just combined.
2. Divide the mixture into 4 equal portions. Shape each portion into a patty about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
3. Heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the patties. Cook for 4-5 minutes on each side, or until golden brown and crispy.
4. Tip: Resist the urge to flip the burgers too early. Let them develop a nice crust for easier flipping.
5. Serve the burgers on toasted buns with your favorite toppings. Tip: Avocado slices and a spicy mayo add a creamy contrast to the crispy exterior.

Mmm, these burgers are crispy on the outside, tender on the inside, with a smoky depth from the paprika. Try serving them with a side of sweet potato fries for a complete meal that’s sure to satisfy.

PCC Roasted Vegetable Medley

Dive into this vibrant PCC Roasted Vegetable Medley that’s as easy to make as it is delicious. You’ll love how the flavors come together in this simple, yet satisfying dish.

Ingredients

• 2 cups of colorful, crisp bell peppers, sliced
• 1 cup of sweet, earthy carrots, chopped
• 1 cup of tender, golden zucchini, sliced
• 1/2 cup of rich extra virgin olive oil
• 1 tbsp of aromatic, freshly minced garlic
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. In a large bowl, toss the bell peppers, carrots, and zucchini with the extra virgin olive oil until evenly coated. Tip: Cutting vegetables uniformly ensures they roast at the same rate.
3. Spread the vegetables in a single layer on a baking sheet. This avoids steaming and promotes even roasting.
4. Sprinkle the minced garlic, black pepper, and sea salt over the vegetables for a flavor boost.
5. Roast in the preheated oven for 25 minutes, or until the vegetables are tender and slightly caramelized. Tip: Stir halfway through for even browning.
6. Remove from the oven and let sit for 5 minutes before serving to allow flavors to meld.

Serve this medley warm for a comforting side, or at room temperature to let the natural sweetness shine. Either way, it’s a colorful addition to any meal.

PCC Spinach and Mushroom Pasta

Craving something cozy yet nutritious? This PCC Spinach and Mushroom Pasta is your go-to for a quick, satisfying meal that doesn’t skimp on flavor or health benefits.

Ingredients

• 8 oz whole wheat pasta (like fusilli or penne)
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup sliced cremini mushrooms, earthy and firm
• 2 cups fresh spinach leaves, vibrant and tender
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 tsp crushed red pepper flakes, for a subtle kick
• Salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
3. Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until they’re golden and tender.
4. Toss in the fresh spinach leaves and cook just until wilted, about 1-2 minutes. Tip: Adding spinach last preserves its vibrant color and nutrients.
5. Reduce the heat to low. Add the cooked pasta to the skillet along with the grated Parmesan cheese and crushed red pepper flakes. Stir well to combine, adding reserved pasta water a little at a time to create a silky sauce.
6. Season with salt to taste, and give everything one final toss to ensure the pasta is evenly coated with the sauce. Tip: Taste as you go to adjust seasoning perfectly.

What you’ll love about this dish is the perfect balance of textures—the pasta’s slight chew against the mushrooms’ meatiness and spinach’s softness. Serve it with an extra sprinkle of Parmesan and a drizzle of olive oil for a restaurant-worthy finish at home.

PCC Chia Seed Pudding

Alright, let’s dive into making this PCC Chia Seed Pudding that’s not only a breeze to whip up but also packs a punch of nutrition to start your day right.

Ingredients

• 1/2 cup organic chia seeds
• 2 cups creamy almond milk
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt

Instructions

1. In a medium mixing bowl, combine the organic chia seeds and creamy almond milk. Stir well to prevent any clumps.
2. Add the pure maple syrup, vanilla extract, and a pinch of sea salt to the mixture. Stir until everything is fully incorporated.
3. Cover the bowl with plastic wrap and let it sit in the refrigerator overnight, or for at least 4 hours, until the pudding has thickened.
4. Give the pudding a good stir before serving to ensure a smooth consistency. If it’s too thick, you can thin it out with a little more almond milk.
5. Serve chilled, topped with your favorite fruits or nuts for an extra crunch.

This pudding turns out luxuriously thick and creamy, with a subtle sweetness that’s perfectly balanced by the nutty flavor of chia seeds. Try layering it with fresh berries and a drizzle of honey for a visually stunning breakfast bowl.

PCC Butternut Squash Soup

Craving something cozy yet effortlessly elegant? This PCC Butternut Squash Soup is your go-to for a heartwarming meal that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large, sweet butternut squash, peeled and cubed
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1/2 cup full-fat coconut milk, creamy and smooth
• 1 teaspoon ground cinnamon, warm and aromatic
• 1/2 teaspoon ground nutmeg, freshly grated
• Salt and finely ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Toss in the cubed butternut squash, stirring to coat with the onion and garlic mixture.
5. Pour in the vegetable broth, ensuring the squash is fully submerged. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the squash is fork-tender.
7. Carefully blend the soup until smooth using an immersion blender. Tip: For extra creaminess, blend in batches in a stand blender.
8. Stir in the coconut milk, cinnamon, and nutmeg. Season with salt and pepper.
9. Simmer for an additional 5 minutes to let the flavors meld together. Tip: Taste and adjust seasoning as needed.
10. Serve hot. Tip: Garnish with a drizzle of coconut milk and a sprinkle of cinnamon for a beautiful presentation.

Every spoonful of this soup offers a velvety texture and a sweet, spiced flavor that’s utterly comforting. Try serving it with a side of crusty bread for dipping, or top with roasted pumpkin seeds for a crunchy contrast.

PCC Grilled Eggplant Sandwich

Back in the summer, there’s nothing quite like the smoky, savory goodness of a grilled eggplant sandwich. You’ll love how the creamy textures and bold flavors come together in this easy-to-make dish.

Ingredients

• 1 large, firm eggplant, sliced into 1/2-inch rounds
• 2 tbsp rich extra virgin olive oil
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 4 slices of crusty artisan bread
• 1/2 cup smooth, tangy goat cheese
• 1/4 cup fresh basil leaves, torn
• 1 tbsp balsamic glaze, for drizzling

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for 4-5 minutes per side, until you see deep grill marks and the slices are tender.
4. While the eggplant grills, toast the bread slices on the grill for 1-2 minutes per side for a slight char.
5. Spread goat cheese evenly on each slice of toasted bread.
6. Layer the grilled eggplant on two slices of bread, then top with torn basil leaves.
7. Drizzle with balsamic glaze before placing the remaining bread slices on top.
8. Press down gently and slice each sandwich in half before serving.

Last bite delivers a perfect harmony of smoky eggplant, creamy cheese, and the sweet tang of balsamic. Try serving it with a side of crisp, chilled watermelon for a refreshing contrast.

PCC Zucchini Noodles with Pesto

Did you know that turning zucchini into noodles is a game-changer for quick, healthy meals? This PCC Zucchini Noodles with Pesto recipe is your ticket to a light, flavorful dish that’s ready in minutes.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup rich extra virgin olive oil
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and minced garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the rich extra virgin olive oil until the pesto is smooth and well combined. Season with finely ground sea salt and freshly ground black pepper.
3. Heat a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes, just until they’re slightly softened but still crisp. Tip: Don’t overcook, or they’ll get mushy.
4. Remove the skillet from heat. Toss the zucchini noodles with the pesto until evenly coated. Tip: If the pesto is too thick, add a teaspoon of warm water to loosen it.
5. Serve immediately, topped with extra grated Parmesan cheese. Tip: For a protein boost, add grilled chicken or shrimp on top.

Silky zucchini noodles coated in vibrant pesto offer a fresh, herby flavor with a satisfying crunch. Try serving it with a sprinkle of red pepper flakes for a spicy kick or alongside a crisp white wine for a perfect summer meal.

PCC Apple Cinnamon Oatmeal

Craving something warm and comforting for breakfast? This PCC Apple Cinnamon Oatmeal is your go-to dish, blending sweet apples and spicy cinnamon into a hearty bowl of goodness.

Ingredients

• 1 cup rolled oats (thick-cut for extra texture)
• 2 cups water (fresh and cold)
• 1 medium apple (crisp and sweet, like Honeycrisp, diced)
• 1 tbsp ground cinnamon (aromatic and freshly ground)
• 2 tbsp brown sugar (dark and rich)
• 1/4 tsp salt (fine sea salt for balance)
• 1/2 cup milk (whole milk for creaminess)

Instructions

1. In a medium saucepan, bring 2 cups of water to a rolling boil over high heat.
2. Stir in 1 cup of rolled oats and reduce the heat to medium-low, letting it simmer for 5 minutes. Stir occasionally to prevent sticking.
3. Add the diced apple, 1 tbsp ground cinnamon, 2 tbsp brown sugar, and 1/4 tsp salt to the saucepan. Mix well.
4. Continue to cook for another 5 minutes, stirring frequently, until the apples are tender and the oatmeal has thickened.
5. Pour in 1/2 cup of whole milk, stirring continuously for 1 minute to incorporate and create a creamy texture.
6. Remove from heat and let it sit for 2 minutes to thicken further before serving.

Delight in the creamy texture and the harmonious blend of sweet and spicy flavors. Top with extra apple slices or a drizzle of maple syrup for an extra touch of sweetness.

PCC Carrot Ginger Soup

You know those days when you crave something warm, comforting, and just a little bit spicy? This PCC Carrot Ginger Soup is your answer. It’s a vibrant, velvety blend that’s as nourishing as it is delicious.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1.5 pounds fresh carrots, peeled and sliced into 1/2-inch rounds
• 4 cups low-sodium vegetable broth
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup full-fat coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the carrot rounds to the pot, stirring to coat them in the onion mixture.
5. Pour in the vegetable broth, then season with black pepper and sea salt.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or until the carrots are tender.
7. Remove the pot from the heat and let it cool slightly before blending until smooth with an immersion blender.
8. Stir in the coconut milk until fully incorporated and warmed through.

Now, this soup is silky smooth with a kick of ginger that lingers just enough. Try topping it with a drizzle of coconut milk and a sprinkle of black pepper for an extra touch of elegance.

PCC Berry Smoothie Bowl

Hey, you’ve got to try this PCC Berry Smoothie Bowl—it’s like summer in a bowl and the perfect pick-me-up for those lazy mornings or a refreshing afternoon snack.

Ingredients

• 1 cup frozen mixed berries (bursting with juicy sweetness)
• 1 ripe banana (for creamy texture and natural sweetness)
• 1/2 cup almond milk (creamy and lightly nutty)
• 1 tbsp honey (golden and floral)
• 1/4 cup granola (crunchy and toasty)
• 1 tbsp chia seeds (tiny but packed with omega-3s)
• A handful of fresh blueberries (for a fresh pop of flavor)

Instructions

1. In a blender, combine the frozen mixed berries, ripe banana, almond milk, and honey. Blend on high until smooth and creamy, about 1 minute. Tip: If the smoothie is too thick, add a splash more almond milk to reach your desired consistency.
2. Pour the smoothie into a bowl. Tip: For an Instagram-worthy presentation, swirl the smoothie with the back of a spoon to create a slight wave effect.
3. Sprinkle the granola and chia seeds evenly over the top. Tip: Toasting the granola beforehand adds an extra crunch and depth of flavor.
4. Garnish with fresh blueberries and serve immediately.

Cool and creamy with a delightful crunch from the granola, this smoothie bowl is a textural dream. Enjoy it as is, or drizzle with a little extra honey for a touch more sweetness.

Conclusion

Just like that, you’ve got 16 scrumptious PCC recipes at your fingertips to spice up your healthy living journey! Whether you’re craving something sweet, savory, or somewhere in between, there’s a dish here to delight your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!