Baked Chicken and Vegetables: Season chicken breasts with herbs and spices, then bake them alongside a variety of vegetables such as broccoli, carrots, and bell peppers.
Quinoa Salad: Cook quinoa and mix it with diced cucumbers, tomatoes, bell peppers, and your choice of dressing. Add in some cooked chickpeas or black beans for added protein.
Lentil Soup: Prepare a hearty lentil soup by simmering lentils with diced vegetables like onions, carrots, and celery. Season with herbs and spices for flavor.
Stir-Fried Veggies and Rice: Sauté a mix of colorful vegetables such as bell peppers, broccoli, and snap peas in a little oil, then serve over cooked rice.
Turkey and Veggie Wraps: Fill whole wheat tortillas with sliced turkey breast, lettuce, tomatoes, and any other desired veggies. Roll them up and enjoy as a quick and portable meal.
Tuna and Avocado Salad: Mix canned tuna with mashed avocado, diced red onions, and a squeeze of lemon juice. Serve it over a bed of greens or in a whole wheat pita pocket.
Sweet Potato and Black Bean Chili: Combine diced sweet potatoes, black beans, tomatoes, and spices in a slow cooker or on the stovetop for a satisfying and flavorful chili.
Egg Muffins: Beat eggs with your choice of veggies, such as spinach, mushrooms, and bell peppers, then pour the mixture into muffin tins and bake until set. These make for easy grab-and-go breakfast or snack options.
Overnight Oats: Mix rolled oats with milk (or yogurt), your favorite toppings like fruits, nuts, and seeds, and let it sit in the fridge overnight. Enjoy a ready-to-eat nutritioubreakfast in the morning.s