Chicken Salad: Grilled chicken breast served over a bed of mixed greens, cherry tomatoes, cucumbers, and bell peppers.
Vegetable Stir-Fry: Stir-fry a mix of colorful vegetables such as broccoli, bell peppers, carrots, and snap peas with lean protein like tofu or shrimp.
Veggie Wrap: Fill a whole wheat tortilla with sliced turkey breast, spinach leaves, shredded carrots, and hummus. Roll it up and enjoy as a satisfying and portable meal.
Black Bean Bowl: Cook quinoa according to package instructions and mix with black beans, corn kernels, diced tomatoes, and chopped cilantro.
Roasted Vegetables: Bake salmon fillets seasoned with lemon, garlic, and herbs, alongside a variety of roasted vegetables such as Brussels sprouts, sweet potatoes.
egetable Omelette: Whisk eggs with diced bell peppers, onions, spinach, and mushrooms. Cook in a non-stick skillet until set, then fold in half.
Greek Yogurt Parfait: Layer Greek yogurt with fresh berries, sliced bananas, and a sprinkle of granola or chopped nuts for added crunch and protein.
Tuna Salad Stuffed Avocado: Mix canned tuna with diced celery, red onion, and a dollop of Greek yogurt or avocado mayo. Spoon the mixture.
Vegetable Curry: Simmer chickpeas, diced tomatoes, spinach, and diced potatoes in a flavorful curry sauce made from coconut milk, curry powder, garlic.
Caprese Salad: Arrange sliced tomatoes, fresh mozzarella cheese, and basil leaves on a plate. Drizzle with balsamic glaze and a sprinkle of salt and pepper.