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.
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.
Preheat the oven to 400˚F. Line a large baking sheet with aluminum foil. Lightly coat the foil with cooking spray.
Put the beets on the baking sheet. Drizzle with 1 Tbsp. oil. Roast for 45 to 55 minutes, or until the beets are tender when pierced with a fork.
Soak the beans overnight using the package directions. Drain well in a colander.
Transfer the beans to a large stockpot. Pour in the water. Bring to a boil over medium heat. Cook for 1 hour and 30 minutes, or until the beans are soft, stirring occasionally.
If your refrigerator is looking pretty bare and you're out of ideas, a well-stocked pantry can literally save the day. Your pantry includes items you keep on the shelf, in the freezer, and in the refrigerator that can be stored for a long period of time.