Lunch


Colorful Quinoa Spinach Salad
  • Cook 1-2 cups of quinoa.
  • Optional: cook lean protein such as chicken or fish to add to salad.
  • Chop up spinach, strawberries, bell peppers, tomatoes, and cucumber.
  • Mix all ingredients together in bowl. Add sliced almonds, carrot strips and green onions on top.
  • Dressing: Try a homemade mix of olive oil, balsamic vinegar, honey, garlic powder and salt and pepper.
Taco Lettuce Wraps

  • Break off leafs of romaine lettuce to use as wraps.
  • Heat olive oil in a skillet and cook any type of protein!
  • Optional: cook beans to add as well.
  • Grill veggies in skillet, such as bell peppers and onions.
  • Season protein and veggies and pour into lettuce leafs.
  • Top with salsa, avocado, lime, or cilantro!
Baked Sweet Potato

  • Heat oven to 400 degrees.
  • Slice sweet potato down the middle and drizzle with 2 tbsp of olive oil. Wrap in aluminum foil.
  • Cook for about 45 minutes or until soft.
  • Once baked, add cinnamon and drizzle with honey or add chopped green onions, diced avocado and tomatoes.
Grilled Veggie Bowl

  • Add 2 tbsp of olive oil into heated skillet. Add your choice of veggies such as broccoli, carrots, onions, kale, cauliflower, or snap peas.
  • Optional: add protein such as chicken, ground turkey, or fish.
  • Add 2 tbsp Tamari sauce or GF Teriyaki Sauce.
  • Serve over 1 cup of cooked brown rice or quinoa.