Salmon Salad with Avocado: Grilled or baked salmon served over mixed greens with avocado slices, cherry tomatoes, and a light lemon dressing.
Quinoa and Vegetable Stir-Fry: Quinoa stir-fried with a colorful mix of vegetables like bell peppers, broccoli, carrots, and snap peas, seasoned with soy sauce and garlic.
Turkey and Hummus Wrap: Sliced turkey breast with hummus, lettuce, cucumber, and shredded carrots wrapped in a whole-grain tortilla.
Chickpea and Kale Salad: Chickpeas tossed with kale, roasted sweet potatoes, red onion, and a balsamic vinaigrette, topped with pumpkin seeds.
Grilled Chicken Caesar Salad: Grilled chicken strips over romaine lettuce with whole-grain croutons, Parmesan cheese, and a light Caesar dressing.
Mediterranean Quinoa Bowl: Quinoa topped with cucumber, cherry tomatoes, Kalamata olives, feta cheese, and a drizzle of olive oil and lemon juice.
Tuna and White Bean Salad: Canned tuna mixed with white beans, red onion, celery, and parsley, dressed with a lemon-tahini dressing.
Egg and Vegetable Frittata: A baked frittata made with eggs, spinach, mushrooms, bell peppers, and goat cheese, served with a side of mixed greens.
Vegetarian Sushi Bowl: Sushi rice topped with sliced avocado, cucumber, carrots, radishes, and nori strips, drizzled with soy sauce or tamari.