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Grill or bake salmon fillets and serve over a bed of cooked quinoa. Add steamed vegetables like broccoli and drizzle with olive oil.
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Stir-fry tofu with a variety of colorful vegetables (bell peppers, broccoli, carrots) in olive oil or coconut oil.
Combine canned chickpeas with cherry tomatoes, cucumber, red onion, and feta cheese.
Sauté shrimp and zucchini noodles in olive oil with garlic and cherry tomatoes. Finish with a sprinkle of fresh basil and a squeeze of lemon.
Make a quick miso soup by dissolving miso paste in hot water. Add in tofu cubes, seaweed, and a handful of chopped green onions.
Mix grilled chicken strips with Greek yogurt, cucumber, cherry tomatoes, and a drizzle of olive oil.
Create a quick filling with black beans, corn, diced tomatoes, and a sprinkle of cumin. Spread the mixture over whole-grain tortillas with cheese.
Toss fresh spinach with berries, grilled chicken strips, and a simple vinaigrette made with olive oil and balsamic vinegar.
Whisk eggs and cook in a pan with a variety of colorful vegetables such as bell peppers, spinach, and mushrooms.
Simmer lentils with diced tomatoes, carrots, celery, and vegetable broth. Season with cumin, coriander, and a touch of lemon juice for a quick and hearty lentil soup.
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