Grilled Salmon with Asparagus: Season salmon fillet with lemon, garlic and black pepper. Grill for 5-7 minutes on each side. Toss asparagus with olive oil, salt, and pepper, and grill with fish.
Quinoa and Black Bean Salad: Cook quinoa and mix with black beans, red onion, diced avocado, and lime juice. Packed with protein, fiber, and healthy fats.
Roasted Vegetable Medley: Toss zucchini, bell peppers, onions and cherry tomatoes with olive oil, salt, and pepper. Roast at 400°F for 20-25 minutes. Serve as a side dish.
Greek Yogurt Parfait: Layer Greek yogurt, fresh berries, and granola for a protein-packed breakfast or snack.
Lentil Soup: Cook lentils with carrots, celery, onion and garlic in a vegetable broth. Puree for a creamy and nutritious soup.
Grilled Chicken with Sweet Potato Wedges: Marinate chicken in olive oil, lemon juice, and herbs. Grill and serve with roasted sweet potato wedges.
Whole Wheat Pasta with Broccoli and Garlic: Cook whole wheat pasta and toss with steamed broccoli, sautéed garlic and a drizzle of olive oil.
Baked Sweet Potato with Chickpeas and Tahini Sauce: Bake a sweet potato and top with a mixture of chickpeas, diced tomatoes, parsley, and a drizzle of tahini sauce.
Turkey and Veggie Stir-Fry: Stir-fry ground turkey with bell peppers, onions, and snap peas. Season with soy sauce, ginger, and garlic.