Ingredients

• 1 cup cooked quinoa
• 1 avocado, sliced
• 2 oranges, segmented
• 2 tbsp olive oil
• 1 tbsp orange juice
• Mixed greens
• Salt, pepper

Instructions

1. Arrange greens and quinoa in bowls. Top with avocado and orange.
2. Whisk oil and orange juice; drizzle over. Season and serve.

Ingredients

• 2 salmon fillets
• 1 lemon, sliced
• Fresh dill
• 2 cloves garlic
• Olive oil, salt, pepper

Instructions

1. Place salmon on a tray. Top with lemon, dill, garlic, oil, salt, pepper.
2. Bake at 400°F for 18–22 min until flaky. Serve with greens.

Ingredients

• 2 zucchini, thick slices
• 2 bell peppers, chunks
• 1 pint cherry tomatoes
• 1 red onion, wedges
• 3 tbsp olive oil
• Oregano, salt, pepper

Instructions

1. Thread vegetables onto skewers. Brush with oil and herbs.
2. Grill over medium heat 10–12 min, turning. Serve warm.

Ingredients

• 1 whole wheat wrap
• 1/3 cup hummus
• Cucumber, tomato, spinach
• Lemon juice, salt

Instructions

1. Spread hummus on wrap. Layer vegetables. Add lemon and salt. Roll tightly and slice.

Ingredients

• 1 cup mixed berries (fresh or frozen)
• 1 banana
• 1 cup almond milk
• 1 tbsp almond butter
• Ice (optional)

Instructions

1. Blend all ingredients until smooth. Pour into glasses and serve.

Ingredients

• 8 oz pasta
• 4 ripe tomatoes, diced
• 2 cloves garlic
• Handful fresh basil
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cook pasta. Sauté garlic in oil; add tomatoes and cook 5 min.
2. Toss pasta with sauce and basil. Season and serve.