Ingredients

• 1 tbsp olive oil
• 1 small zucchini, diced
• 1 cup cherry tomatoes, halved
• 6 large eggs
• 2 tbsp chopped parsley or chives
• Salt and black pepper

Directions

1. Heat olive oil in a large skillet over medium heat.
2. Cook zucchini for 4 minutes, then add tomatoes and cook 2 minutes.
3. Whisk eggs with herbs, salt and pepper; pour into the skillet.
4. Cook gently, stirring, until the eggs are set.

Ingredients

• 2 large eggs
• 1 tsp olive oil
• 1/2 cup baby spinach
• 1/3 cup diced tomato
• 2 tbsp crumbled feta
• Black pepper

Directions

1. Whisk eggs with black pepper.
2. Warm oil in a nonstick skillet and wilt spinach for 1 minute.
3. Add eggs and cook until nearly set.
4. Add tomato and feta, fold the omelet and cook 1 minute more.

Ingredients

• 2 cups grated zucchini, squeezed dry
• 2 large eggs
• 1/2 cup rolled oats
• 1/4 cup chopped green onion
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Directions

1. Mix zucchini, eggs, oats, green onion and garlic powder.
2. Let the mixture rest for 5 minutes.
3. Heat oil in a skillet and spoon in small portions.
4. Flatten and cook 3 to 4 minutes per side until golden.

Ingredients

• 1 tbsp olive oil
• 2 cups diced sweet potato
• 1/2 small onion, diced
• 2 cups chopped kale
• 4 large eggs
• Salt, pepper and smoked paprika

Directions

1. Heat oil in a covered skillet and cook sweet potato and onion for 12 minutes, stirring often.
2. Add kale and seasonings; cook until wilted.
3. Make four wells in the hash and crack in the eggs.
4. Cover and cook until the egg whites are set.

Ingredients

• 1/2 cup rolled oats
• 1/2 cup milk of choice
• 1/3 cup plain yogurt
• 1 tsp chia seeds
• 1/2 cup fresh berries
• 1 tsp honey, optional

Directions

1. Stir oats, milk, yogurt and chia seeds in a jar.
2. Fold in half of the berries.
3. Cover and refrigerate overnight.
4. Top with the remaining berries and honey before serving.

Ingredients

• 1 cup rolled oats
• 2 cups milk or water
• 1 apple, diced
• 1/2 tsp cinnamon
• 1 tbsp chopped walnuts
• 1 tsp maple syrup, optional

Directions

1. Combine oats, liquid, apple and cinnamon in a saucepan.
2. Simmer for 6 to 8 minutes, stirring occasionally.
3. Divide into bowls.
4. Top with walnuts and maple syrup.

Ingredients

• 8 large eggs
• 1/2 cup diced bell pepper
• 1/2 cup chopped spinach
• 1/3 cup diced tomato
• 1/4 cup shredded cheese
• Salt and pepper

Directions

1. Heat oven to 350°F and grease a 12-cup muffin pan.
2. Whisk eggs with salt and pepper.
3. Divide vegetables and cheese among the cups, then pour in egg.
4. Bake 18 to 20 minutes until set.

Ingredients

• 2 slices whole-grain bread
• 1 ripe avocado
• 1 small tomato, sliced
• 1 tbsp chopped basil
• 1 tsp lemon juice
• Salt and pepper

Directions

1. Toast the bread.
2. Mash avocado with lemon juice, salt and pepper.
3. Spread over toast and top with tomato.
4. Finish with chopped basil.

Ingredients

• 1 cup strawberries
• 1 packed cup spinach
• 1 banana
• 1 cup milk of choice
• 1/2 cup plain yogurt
• 1 tbsp ground flaxseed

Directions

1. Add all ingredients to a blender.
2. Blend until smooth.
3. Add a splash of milk if needed.
4. Serve immediately.

Ingredients

• 3/4 cup plain Greek yogurt
• 1 ripe peach, sliced
• 2 tbsp rolled oats or granola
• 1 tbsp pumpkin seeds
• Pinch of cinnamon
• 1 tsp honey, optional

Directions

1. Spoon yogurt into a bowl.
2. Arrange peach slices on top.
3. Add oats, pumpkin seeds and cinnamon.
4. Drizzle with honey if desired.

Ingredients

• 2 cups rolled oats
• 1 cup grated carrot
• 1 tsp cinnamon
• 1 tsp baking powder
• 2 cups milk
• 1 egg
• 1/4 cup raisins
• 2 tbsp maple syrup

Directions

1. Heat oven to 350°F and grease an 8-inch baking dish.
2. Mix oats, carrot, cinnamon, baking powder and raisins.
3. Whisk milk, egg and maple syrup, then stir into oats.
4. Bake 30 to 35 minutes until set.

Ingredients

• 4 whole-grain tortillas
• 6 large eggs
• 1 cup diced zucchini and pepper
• 1 cup chopped spinach
• 1/2 cup black beans
• 1/2 cup salsa

Directions

1. Cook vegetables in a skillet until tender.
2. Add spinach, then scrambled eggs and cook until set.
3. Stir in black beans.
4. Divide among tortillas, add salsa and roll.

Ingredients

• 1/4 cup chia seeds
• 1 cup milk of choice
• 1 tsp lemon zest
• 1 tsp maple syrup
• 3/4 cup blueberries
• 1/2 tsp vanilla

Directions

1. Whisk chia seeds, milk, zest, maple syrup and vanilla.
2. Rest 10 minutes, stir again, then refrigerate at least 4 hours.
3. Spoon into two bowls.
4. Top with blueberries.

Ingredients

• 1 tsp olive oil
• 1 cup sliced mushrooms
• 4 large eggs
• 2 tbsp chopped parsley
• 1 tbsp milk
• Salt and pepper

Directions

1. Cook mushrooms in oil until browned.
2. Whisk eggs with milk, herbs, salt and pepper.
3. Pour eggs into the skillet.
4. Stir gently until softly set.

Ingredients

• 2 cups cooked quinoa
• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1/2 tsp cinnamon
• Pinch nutmeg
• 2 tbsp chopped pecans
• Maple syrup to taste

Directions

1. Combine quinoa, milk, pumpkin and spices in a saucepan.
2. Warm over medium-low heat for 6 to 8 minutes.
3. Divide into bowls.
4. Top with pecans and a little maple syrup.

Ingredients

• 2 whole-grain English muffins
• 2 large eggs
• 1/3 cucumber, thinly sliced
• 2 tbsp plain yogurt
• 1 tbsp chopped dill
• Salt and pepper

Directions

1. Toast the English muffins.
2. Cook eggs to your preference.
3. Mix yogurt with dill, salt and pepper.
4. Spread on muffins and add egg and cucumber.

Ingredients

• 1 cup grated zucchini, squeezed dry
• 2 ripe bananas, mashed
• 2 eggs
• 1/3 cup olive oil
• 1 1/2 cups whole-wheat flour
• 1 tsp cinnamon
• 1 tsp baking soda

Directions

1. Heat oven to 350°F and grease a loaf pan.
2. Whisk banana, eggs and oil; stir in zucchini.
3. Fold in flour, cinnamon and baking soda just until combined.
4. Bake 45 to 50 minutes until a tester comes out clean.

Ingredients

• 3 cups diced potatoes
• 1 tbsp olive oil
• 1 bell pepper, diced
• 4 large eggs
• 2 tbsp chopped chives
• Salt, pepper and paprika

Directions

1. Roast or skillet-cook potatoes with oil and seasonings until tender.
2. Add bell pepper for the final 5 minutes.
3. Cook eggs to preference.
4. Divide potatoes into bowls and top with eggs and chives.

Ingredients

• 1 1/2 cups plain yogurt
• 1 cup raspberries
• 1/3 cup rolled oats or granola
• 2 tbsp sliced almonds
• 1 tsp honey, optional

Directions

1. Layer yogurt, raspberries and oats in two glasses.
2. Repeat the layers.
3. Top with sliced almonds.
4. Drizzle with honey if desired.

Ingredients

• 2 slices whole-grain bread
• 1/2 cup cottage cheese
• 1/2 cup chopped spinach
• 1 small tomato, sliced
• 1 tsp olive oil
• Black pepper

Directions

1. Toast the bread.
2. Wilt spinach in olive oil for 1 to 2 minutes.
3. Spread cottage cheese over toast.
4. Top with spinach, tomato and black pepper.

Ingredients

• 4 cups mixed greens
• 1 cup cherry tomatoes
• 1 cucumber, sliced
• 1 carrot, shredded
• 1/4 red onion, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice

Directions

1. Arrange greens and vegetables in a large bowl.
2. Whisk olive oil and lemon juice with salt and pepper.
3. Pour dressing over salad.
4. Toss gently and serve.

Ingredients

• 1 can chickpeas, rinsed
• 2 tomatoes, chopped
• 1 cucumber, chopped
• 1/4 red onion, diced
• 2 tbsp parsley
• 2 tbsp olive oil
• 1 tbsp red wine vinegar

Directions

1. Combine chickpeas and vegetables in a bowl.
2. Add parsley.
3. Whisk oil and vinegar with salt and pepper.
4. Toss with the salad.

Ingredients

• 4 whole-grain wraps
• 1 cup hummus
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cups spinach

Directions

1. Grill or sauté zucchini, pepper and onion until tender.
2. Spread hummus on each wrap.
3. Add spinach and cooked vegetables.
4. Roll tightly and slice.

Ingredients

• 2 cups cooked brown rice or quinoa
• 2 cups cooked chicken, sliced
• 2 cups chopped garden vegetables
• 1/4 cup chopped herbs
• 2 tbsp olive oil
• 1 lemon

Directions

1. Divide grain among four bowls.
2. Add chicken and vegetables.
3. Whisk olive oil with lemon juice, herbs, salt and pepper.
4. Drizzle over bowls.

Ingredients

• 2 cups grated zucchini, squeezed dry
• 1 cup corn
• 2 eggs
• 1/2 cup oats
• 4 cups greens
• 1 tomato, chopped

Directions

1. Mix zucchini, corn, eggs and oats.
2. Cook small fritters in a lightly oiled skillet until golden on both sides.
3. Arrange greens and tomato on plates.
4. Top with warm fritters.

Ingredients

• 3 medium beets, peeled and cubed
• 1 tbsp olive oil
• 5 cups mixed greens
• 1/3 cup goat cheese
• 1/4 cup walnuts
• 2 tbsp balsamic vinegar

Directions

1. Roast beets at 400°F with oil for 30 to 35 minutes.
2. Arrange greens on a platter.
3. Top with warm beets, goat cheese and walnuts.
4. Drizzle with balsamic vinegar.

Ingredients

• 2 cups cooked quinoa
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes
• 1 can white beans, rinsed
• 2 tbsp pesto or herb dressing

Directions

1. Cook zucchini and pepper in a skillet until tender.
2. Divide quinoa among bowls.
3. Add vegetables, tomatoes and white beans.
4. Top with pesto or herb dressing.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 cups crushed tomatoes
• 2 cans white beans, rinsed
• 3 cups vegetable broth
• 1/2 cup chopped basil

Directions

1. Cook onion in olive oil until soft.
2. Add tomatoes, beans and broth.
3. Simmer for 20 minutes.
4. Stir in basil and season to taste.

Ingredients

• 2 cups cooked chicken, chopped
• 1 cucumber, diced
• 1/2 cup plain yogurt
• 1 tbsp dill
• 1 tsp lemon juice
• 4 whole-wheat pitas

Directions

1. Mix chicken, cucumber, yogurt, dill and lemon juice.
2. Season with salt and pepper.
3. Cut pitas in half.
4. Fill each pocket with chicken mixture.

Ingredients

• 5 cups chopped kale
• 1 apple, thinly sliced
• 1/3 cup walnuts
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar

Directions

1. Massage kale with olive oil for 1 minute.
2. Add apple, walnuts and cranberries.
3. Drizzle with vinegar.
4. Toss and season to taste.

Ingredients

• 8 oz whole-wheat pasta
• 1 cucumber, chopped
• 1 cup cherry tomatoes
• 1/2 cup olives
• 1/3 cup feta
• 2 tbsp olive oil
• 1 tbsp lemon juice

Directions

1. Cook pasta, drain and cool.
2. Combine pasta with cucumber, tomatoes, olives and feta.
3. Whisk olive oil and lemon juice.
4. Toss everything together.

Ingredients

• 6 hard-boiled eggs, chopped
• 1/3 cup plain Greek yogurt
• 1 tsp mustard
• 1 celery stalk, diced
• 1 tbsp chives
• 8 large lettuce leaves

Directions

1. Mix eggs, yogurt, mustard, celery and chives.
2. Season with salt and pepper.
3. Spoon into lettuce leaves.
4. Serve chilled.

Ingredients

• 2 cups cooked farro or brown rice
• 2 cups broccoli florets
• 1 sweet potato, cubed
• 1 bell pepper, chopped
• 2 tbsp olive oil
• 1/4 cup tahini dressing

Directions

1. Roast vegetables with oil at 425°F for 25 to 30 minutes.
2. Divide grain into bowls.
3. Top with roasted vegetables.
4. Drizzle with tahini dressing.

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 6 carrots, sliced
• 1 tbsp grated ginger
• 4 cups vegetable broth
• 1/2 cup coconut milk

Directions

1. Cook onion in oil until soft.
2. Add carrots, ginger and broth; simmer until carrots are tender.
3. Blend until smooth.
4. Stir in coconut milk and warm through.

Ingredients

• 2 cans tuna, drained
• 1/3 cup plain yogurt
• 1 celery stalk, diced
• 2 tbsp parsley
• 1 tbsp dill
• 1 tsp lemon juice

Directions

1. Combine tuna, yogurt and celery.
2. Stir in herbs and lemon juice.
3. Season with salt and pepper.
4. Serve over greens or whole-grain toast.

Ingredients

• 2 cups corn kernels
• 2 cups cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup red onion
• 2 tbsp cilantro
• 1 lime

Directions

1. Briefly cook corn in a skillet or use fresh cooked corn.
2. Combine corn, tomatoes, avocado and onion.
3. Add cilantro.
4. Squeeze lime over the salad and toss gently.

Ingredients

• 5 cups baby spinach
• 2 cups cooked chicken, sliced
• 1 1/2 cups strawberries
• 1/4 cup sliced almonds
• 1/4 cup feta
• 3 tbsp balsamic vinaigrette

Directions

1. Arrange spinach on a platter.
2. Add chicken and strawberries.
3. Sprinkle with almonds and feta.
4. Drizzle with vinaigrette.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dry lentils
• 5 cups vegetable broth
• 2 cups chopped spinach

Directions

1. Cook onion, carrots and celery in oil for 5 minutes.
2. Add lentils and broth.
3. Simmer 25 to 30 minutes until lentils are tender.
4. Stir in spinach and cook 2 minutes.

Ingredients

• 2 cups cooked brown rice
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 cup edamame or chickpeas
• 2 tbsp chopped herbs
• 2 tbsp lemon-tahini dressing

Directions

1. Divide rice between bowls.
2. Add avocado, cucumber and edamame.
3. Sprinkle with herbs.
4. Drizzle with dressing.

Ingredients

• 2 whole-grain flatbreads
• 1/2 cup ricotta or hummus
• 1 small zucchini, thinly sliced
• 1 tomato, sliced
• 1/2 bell pepper, sliced
• 1/4 cup basil

Directions

1. Heat oven to 425°F.
2. Spread flatbreads with ricotta or hummus.
3. Top with vegetables and bake 10 to 12 minutes.
4. Finish with fresh basil.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, sliced
• 1 zucchini, diced
• 2 cups chopped tomatoes
• 1 can beans, rinsed
• 5 cups vegetable broth
• 2 cups greens

Directions

1. Cook onion and carrots in oil for 5 minutes.
2. Add zucchini, tomatoes, beans and broth.
3. Simmer for 25 minutes.
4. Stir in greens and cook until wilted.

Ingredients

• 6 chicken thighs
• 3 carrots, chopped
• 2 potatoes, chopped
• 1 onion, wedged
• 2 tbsp olive oil
• 2 tbsp chopped rosemary and thyme

Directions

1. Heat oven to 425°F.
2. Arrange chicken and vegetables on a sheet pan.
3. Coat with oil, herbs, salt and pepper.
4. Roast 45 to 50 minutes until chicken is cooked through.

Ingredients

• 4 chicken breasts
• 2 cups chopped tomatoes
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/3 cup chopped basil
• 1/2 cup mozzarella, optional

Directions

1. Heat oven to 400°F.
2. Place chicken in a baking dish and top with tomatoes, garlic and oil.
3. Bake 25 minutes.
4. Add basil and mozzarella, then bake 5 minutes more.

Ingredients

• 1 lb ground turkey
• 1 cup grated zucchini, squeezed dry
• 1 egg
• 1/2 cup oats
• 1 tsp Italian seasoning
• 2 cups tomato sauce

Directions

1. Heat oven to 400°F.
2. Mix turkey, zucchini, egg, oats and seasoning.
3. Shape into meatballs and bake 18 minutes.
4. Simmer in tomato sauce for 5 minutes.

Ingredients

• 3 bell peppers, halved
• 1 can black beans, rinsed
• 1 1/2 cups cooked brown rice
• 1 cup corn
• 1 cup salsa
• 1/2 cup shredded cheese

Directions

1. Heat oven to 375°F.
2. Mix beans, rice, corn and salsa.
3. Fill pepper halves and place in a baking dish.
4. Cover and bake 25 minutes; uncover, add cheese and bake 10 minutes.

Ingredients

• 4 chicken breasts or thighs
• 2 cups broccoli
• 2 cups baby potatoes, halved
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 lemon
• 1 tbsp mixed herbs

Directions

1. Heat oven to 425°F.
2. Arrange chicken and vegetables on a sheet pan.
3. Add oil, lemon juice, herbs, salt and pepper.
4. Roast 30 to 35 minutes until cooked through.

Ingredients

• 12 oz whole-wheat pasta
• 4 cups chopped ripe tomatoes
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup chopped basil
• 1/3 cup grated Parmesan

Directions

1. Cook pasta and reserve 1/2 cup cooking water.
2. Warm oil and garlic in a skillet, then add tomatoes for 5 minutes.
3. Add pasta, basil and a splash of cooking water.
4. Toss with Parmesan.

Ingredients

• 1 eggplant, sliced
• 2 zucchini, sliced
• 2 cups tomato sauce
• 1 tsp Italian seasoning
• 1 cup mozzarella
• 1/4 cup Parmesan

Directions

1. Heat oven to 375°F.
2. Layer eggplant, zucchini, sauce and seasoning in a baking dish.
3. Top with cheeses.
4. Cover and bake 25 minutes, then uncover and bake 15 minutes.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 2 garlic cloves
• 1 can white beans, rinsed
• 4 cups chopped kale
• 1 cup chicken broth

Directions

1. Brown chicken in olive oil.
2. Add garlic and cook 30 seconds.
3. Stir in beans and broth; simmer 5 minutes.
4. Add kale and cook until wilted.

Ingredients

• 3 cups cooked quinoa
• 2 cups roasted mixed vegetables
• 1 can chickpeas, rinsed
• 1 1/2 cups tomato sauce
• 1 cup shredded cheese
• 1 tsp Italian seasoning

Directions

1. Heat oven to 375°F.
2. Mix quinoa, vegetables, chickpeas, sauce and seasoning.
3. Spread in a baking dish and top with cheese.
4. Bake 30 to 35 minutes.

Ingredients

• 4 salmon fillets
• 1 lb green beans
• 1 tbsp olive oil
• 1 lemon
• 2 tbsp chopped dill and parsley
• Salt and pepper

Directions

1. Heat oven to 400°F.
2. Place salmon and green beans on a sheet pan.
3. Add oil, lemon juice, herbs, salt and pepper.
4. Bake 15 to 20 minutes.

Ingredients

• 2 sweet potatoes, diced
• 1 tbsp olive oil
• 1 can black beans, rinsed
• 1 tsp cumin
• 12 corn tortillas
• 2 cups shredded cabbage
• Salsa

Directions

1. Roast sweet potatoes with oil and cumin at 425°F for 20 to 25 minutes.
2. Warm black beans and tortillas.
3. Fill tortillas with sweet potato and beans.
4. Top with cabbage and salsa.

Ingredients

• 4 medium zucchini
• 1 lb lean ground turkey or lentils
• 1 cup tomato sauce
• 1/2 onion, diced
• 1 tsp Italian seasoning
• 1/2 cup cheese

Directions

1. Heat oven to 375°F and scoop centers from zucchini.
2. Cook turkey or lentils with onion and seasoning; stir in sauce.
3. Fill zucchini shells and top with cheese.
4. Bake 25 to 30 minutes.

Ingredients

• 3 cups cold cooked brown rice
• 2 eggs
• 2 cups mixed vegetables
• 2 green onions
• 1 tbsp sesame or olive oil
• 2 tbsp reduced-sodium soy sauce

Directions

1. Scramble eggs in a large skillet and remove.
2. Cook vegetables in oil until crisp-tender.
3. Add rice and soy sauce; cook until hot.
4. Return eggs and add green onions.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 cup dry lentils
• 1 can diced tomatoes
• 4 cups vegetable broth
• 2 carrots, sliced
• 2 cups spinach

Directions

1. Cook onion and carrots in oil for 5 minutes.
2. Add lentils, tomatoes and broth.
3. Simmer 25 to 30 minutes.
4. Stir in spinach and season.

Ingredients

• 2 cups cooked chicken
• 3 cups mixed vegetables
• 2 cups chicken broth
• 1/2 cup milk
• 3 tbsp flour
• 1 refrigerated pie crust or biscuit topping

Directions

1. Heat oven to 400°F.
2. Whisk broth, milk and flour in a saucepan until thickened.
3. Stir in chicken and vegetables, then pour into a baking dish.
4. Top with crust or biscuits and bake 30 to 35 minutes.

Ingredients

• 12 oz whole-wheat pasta
• 1 tbsp olive oil
• 12 oz mushrooms, sliced
• 3 cups spinach
• 2 garlic cloves
• 1/2 cup plain Greek yogurt
• 1/4 cup Parmesan

Directions

1. Cook pasta and reserve 1/2 cup cooking water.
2. Brown mushrooms in oil; add garlic and spinach.
3. Lower heat and stir in yogurt, Parmesan and a little pasta water.
4. Toss with pasta.

Ingredients

• 1 lb ground turkey
• 2 tbsp chopped parsley
• 1 tsp garlic powder
• 4 whole-grain buns
• 1 cucumber, sliced
• 1 tomato, chopped
• 1 tbsp lemon juice

Directions

1. Mix turkey with parsley, garlic powder, salt and pepper.
2. Shape into four patties and cook 5 to 7 minutes per side.
3. Toss cucumber and tomato with lemon juice.
4. Serve burgers with the salad.

Ingredients

• 6 tomatoes, quartered
• 3 bell peppers, chopped
• 1 onion, chopped
• 3 garlic cloves
• 2 tbsp olive oil
• 3 cups vegetable broth

Directions

1. Roast vegetables and garlic with oil at 425°F for 30 minutes.
2. Transfer to a pot with broth.
3. Simmer 5 minutes.
4. Blend until smooth and season.

Ingredients

• 8 large eggs
• 1/3 cup milk
• 2 cups chopped vegetables
• 1 tbsp olive oil
• 1/2 cup shredded cheese
• 2 tbsp chopped herbs

Directions

1. Heat oven to 375°F.
2. Cook vegetables in an oven-safe skillet with oil.
3. Whisk eggs, milk and herbs; pour over vegetables.
4. Add cheese and bake 18 to 22 minutes.

Ingredients

• 1 lb chicken breast, sliced
• 2 zucchini, sliced
• 1 tbsp olive oil
• 2 garlic cloves
• 1 lemon
• 1 tsp oregano

Directions

1. Brown chicken in oil and remove.
2. Cook zucchini for 5 minutes.
3. Add garlic, lemon juice and oregano.
4. Return chicken and cook until done.

Ingredients

• 2 cups cooked farro or quinoa
• 3 cups butternut squash cubes
• 3 cups chopped kale
• 1 can chickpeas, rinsed
• 2 tbsp olive oil
• 1/4 cup tahini dressing

Directions

1. Roast squash and chickpeas with half the oil at 425°F for 25 to 30 minutes.
2. Massage kale with remaining oil.
3. Divide grain among bowls.
4. Top with kale, squash, chickpeas and dressing.

Ingredients

• 1 1/2 lb lean ground turkey or beef
• 1 egg
• 3/4 cup rolled oats
• 1/2 onion, diced
• 1/4 cup chopped parsley
• 6 carrots
• 2 tbsp tomato paste

Directions

1. Heat oven to 375°F.
2. Mix meat, egg, oats, onion, parsley and tomato paste; shape into a loaf.
3. Arrange carrots alongside and season.
4. Bake 45 to 50 minutes.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 tbsp curry powder
• 1 can chickpeas, rinsed
• 3 cups mixed vegetables
• 1 can light coconut milk
• 1 cup crushed tomatoes

Directions

1. Cook onion in oil until soft.
2. Add curry powder and stir 30 seconds.
3. Add chickpeas, vegetables, coconut milk and tomatoes.
4. Simmer 20 minutes and season.

Ingredients

• 9 lasagna noodles
• 3 cups tomato sauce
• 2 zucchini, sliced
• 2 cups spinach
• 2 cups ricotta
• 2 cups mozzarella
• 1 tsp Italian seasoning

Directions

1. Heat oven to 375°F and cook noodles if required.
2. Layer sauce, noodles, zucchini, spinach, ricotta and seasoning.
3. Repeat layers and finish with mozzarella.
4. Cover and bake 35 minutes; uncover and bake 15 minutes.

Ingredients

• 1 large cucumber, sliced
• 3/4 cup hummus
• 1/2 cup diced tomato
• 2 tbsp chopped parsley
• Black pepper

Directions

1. Arrange cucumber slices on a platter.
2. Top each with a spoonful of hummus.
3. Add diced tomato.
4. Finish with parsley and pepper.

Ingredients

• 2 zucchini, thinly sliced
• 1 tbsp olive oil
• 1/3 cup grated Parmesan
• 1/3 cup whole-grain breadcrumbs
• 1/2 tsp garlic powder

Directions

1. Heat oven to 425°F.
2. Toss zucchini with oil.
3. Coat with Parmesan, breadcrumbs and garlic powder.
4. Bake 20 to 25 minutes, turning once.

Ingredients

• 2 cups cottage cheese
• 1 cup chopped tomatoes
• 1/4 cup chopped basil
• 1 tsp olive oil
• Black pepper

Directions

1. Divide cottage cheese among four small bowls.
2. Top with tomatoes and basil.
3. Drizzle with olive oil.
4. Add black pepper.

Ingredients

• 1 cup rolled oats
• 1/2 cup nut or seed butter
• 1/3 cup finely diced dried apple
• 1 tbsp chia seeds
• 1/2 tsp cinnamon
• 1 tbsp honey

Directions

1. Mix all ingredients in a bowl.
2. Chill for 15 minutes.
3. Roll into 12 small balls.
4. Refrigerate until ready to eat.

Ingredients

• 1 cup plain Greek yogurt
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• Fresh vegetable sticks

Directions

1. Stir yogurt, herbs, lemon juice and garlic powder together.
2. Season with salt and pepper.
3. Chill for 15 minutes if time allows.
4. Serve with vegetable sticks.

Ingredients

• 1 can chickpeas, rinsed and dried
• 1 tbsp olive oil
• 1 tsp chopped rosemary
• 1/2 tsp garlic powder
• Salt and pepper

Directions

1. Heat oven to 425°F.
2. Toss chickpeas with oil and seasonings.
3. Spread on a sheet pan.
4. Roast 25 to 30 minutes, shaking halfway.

Ingredients

• 1 1/2 cups strawberries, chopped
• 1 cucumber, chopped
• 1 tbsp mint
• 1 tsp lime juice
• Pinch of salt

Directions

1. Combine strawberries and cucumber.
2. Add mint and lime juice.
3. Toss gently with a tiny pinch of salt.
4. Divide into snack cups.

Ingredients

• 1 1/2 cups whole-wheat flour
• 1 cup rolled oats
• 1 cup grated carrot
• 1 tsp cinnamon
• 1 tsp baking soda
• 2 eggs
• 1 cup milk
• 1/3 cup maple syrup

Directions

1. Heat oven to 350°F and line a muffin pan.
2. Mix dry ingredients in one bowl.
3. Whisk eggs, milk and maple syrup; stir in carrot.
4. Combine mixtures and bake 20 to 22 minutes.

Ingredients

• 12 mini sweet peppers, halved
• 1 cup cottage cheese or soft cheese
• 2 tbsp chopped chives
• 1 tbsp chopped parsley
• Black pepper

Directions

1. Mix cheese with herbs and pepper.
2. Spoon into pepper halves.
3. Arrange on a platter.
4. Chill until serving.

Ingredients

• 1 cup plain Greek yogurt
• 1 cup mixed berries, chopped
• 1 tsp honey, optional
• 1/2 tsp vanilla

Directions

1. Mix yogurt, berries, honey and vanilla.
2. Spoon small portions onto a parchment-lined tray or into mini molds.
3. Freeze at least 2 hours.
4. Store frozen in a covered container.