Mediterranean Quinoa Salad: A refreshing salad made with cooked quinoa, fresh vegetables like cucumbers and tomatoes, feta cheese, olives, and a lemon-herb dressing.
Grilled Chicken with Steamed Vegetables: Grilled chicken breast paired with a colorful assortment of steamed vegetables like broccoli, carrots, and bell peppers.
Spinach and Mushroom Salad with Grilled Salmon: A nutrient-packed salad with baby spinach, sautéed mushrooms, cherry tomatoes,
Turkey Lettuce Wraps: Wrap lean turkey breast slices, fresh veggies, and a touch of avocado in large lettuce leaves for a low-carb, high-protein lunch option.
Quinoa Stuffed Bell Peppers: Hollowed-out bell peppers filled with a mixture of cooked quinoa, black beans, corn, tomatoes, and spices, then baked to perfection.
Asian-Inspired Veggie Stir-Fry: A stir-fry packed with colorful vegetables like broccoli, bell peppers, snap peas, and carrots, tossed in a light soy-ginger sauce.
Chickpea Salad: A protein-rich salad made with chickpeas, diced cucumbers, cherry tomatoes, red onions, and a zesty lemon-herb dressing.
Greek Yogurt Chicken Salad: A healthier twist on traditional chicken salad, using Greek yogurt instead of mayonnaise, mixed with cooked chicken, celery, grapes, and almonds.
Lentil Soup: A hearty and filling soup made with lentils, vegetables, and flavorful herbs and spices, perfect for a satisfying and low-calorie lunch.