Preheat oven to 350 °F. Lightly coat a 9×13-inch baking dish with cooking spray. In a small bowl, combine cup mozzarella cheese and 1 Tbsp. Parmesan cheese. Set aside.
In a medium bowl, mix remaining mozzarella and Parmesan cheeses with cottage cheese. Set aside.
Cook pasta in boiling water until slightly soft. Strain, cool, and lightly oil.
Combine all ingredients with orzo and mix well.
Prepare vinaigrette by putting all ingredients in a blender or food processor. Blend thoroughly.
Mix watermelon, edamame peas, cucumber, and balsamic glaze together. Place on top of cleaned bibb lettuce leaves two per portion.
Top with olive oil, and goat cheese. Garnish with freshly cracked black pepper.
Combine yogurt, berries and honey in blender or food processor and puree until smooth. Adjust sweetness with additional honey if desired.
Take an 8 oz. cup and layer yogurt and granola, alternating to fill up glass. Garnish with fresh berries and or mint sprig.
For the stir-fry sauce, whisk together cornstarch and water in a medium-sized bowl. Add remaining sauce ingredients. Set aside.
Add 2 Tbsp. olive oil to a large skillet or wok and heat over medium-high heat. Add chicken to skillet. Cook for 3 to 5 minutes.
Beat eggs well; add milk and vanilla.
In a separate bowl, combine rice flour, tapioca starch, potato starch, sugar, and salt. Add to egg mixture and whisk until smooth.
Preheat oven to 350° F. Spray an 8x4 loaf pan and set aside.
Shred one cup of zucchini with a food processor or cheese grater. Squeeze out excess liquid with cheesecloth or press dry with paper towels.