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- Grilled Chicken Salad: Grill 2 chicken breasts and slice. Toss with 4 cups mixed greens, 1 cup cherry tomatoes, 1/2 cup chopped cucumber, 1/4 cup sliced almonds, and a vinaigrette made with 1 tbsp olive oil and 1 tbsp balsamic vinegar.
- Lentil Soup: Cook 1 cup lentils with 4 cups vegetable broth, 1 diced onion, 1 diced carrot, and 2 cloves minced garlic. Serve with whole wheat bread.
- Tuna Salad: Mix 2 cans of tuna with 1/2 cup Greek yogurt, 1 diced celery stalk, 1/4 cup diced red onion, and 1 tbsp dijon mustard. Serve on top of 4 cups mixed greens.
- Chickpea and Quinoa Salad: Mix 1 can chickpeas, 1 cup cooked quinoa, 1 diced cucumber, 1 diced red bell pepper, and 1/4 cup crumbled feta. Toss with a vinaigrette made with 1 tbsp olive oil and 1 tbsp lemon juice.
- Grilled Veggie Wrap: Grill 1 zucchini, 1 eggplant, and 1 red bell pepper. Wrap in whole wheat tortillas with 1/4 cup hummus and 1/4 cup crumbled feta.
- Salmon and Brown Rice Bowl: Cook 2 salmon fillets and 2 cups brown rice. Divide between two bowls and top with sautéed kale, avocado slices, and a drizzle of soy sauce.
- Turkey and Hummus Sandwich: Spread 2 slices of whole wheat bread with hummus, layer with 4 slices of turkey breast, sliced tomatoes, and lettuce leaves.
