Grill or pan-sear chicken breast seasoned with herbs and spices. Serve it sliced over a bed of mixed greens, cherry tomatoes, cucumber slices, and bell peppers. Drizzle with a light vinaigrette dressing.
Stir-fry mixed vegetables such as bell peppers, broccoli, snap peas, and carrots with tofu cubes in a non-stick skillet. Season with soy sauce, garlic, and ginger. Serve over cooked brown rice or quinoa.
Quickly sauté shrimp with garlic and your favorite vegetables like bell peppers, zucchini, and onions. Season with soy sauce or teriyaki sauce and serve over cauliflower rice or whole-grain noodles.
Whisk egg whites with diced vegetables like spinach, tomatoes, and mushrooms. Cook in a non-stick skillet until set. Fold over and serve with a side of sliced avocado and whole-grain toast.
Season salmon fillets with lemon juice, garlic, and dill. Broil or pan-sear until cooked through. Serve with steamed vegetables such as broccoli, asparagus, and green beans.
Cook ground turkey with onions, garlic, and spices. Mix with cooked quinoa and stuff into halved bell peppers. Bake until peppers are tender. Serve with a side salad.
Sauté diced onions, carrots, celery, and garlic in a pot until softened. Add low-sodium vegetable broth, canned beans (such as black beans or chickpeas), and diced tomatoes. Simmer until vegetables are tender. Season with herbs and spices.
Mix canned tuna with Greek yogurt, diced celery, red onion, and Dijon mustard. Spread onto a whole-grain tortilla and top with lettuce and tomato slices. Roll up and enjoy with a side of baby carrots or cucumber slices.