A Mediterranean-inspired breakfast sandwich featuring whole grain bun, arugula, albacore tuna, and a poached egg, topped with a sprinkle of salt and pepper.
High-protein breakfast with whole grain toast topped with hummus, diced tomato, roasted red peppers, and microgreens for a veggie-filled, high-fiber meal.
Make-ahead breakfast with eggs, milk, greens, and red peppers baked in a muffin tin for a quick grab-and-go meal.
Hearty oatmeal enhanced with quinoa, chia seeds, and chopped pecans or cinnamon-spiced apples for a high-protein, high-fiber breakfast.
Low glycemic lunch bowl with farro, lentils, chickpeas, feta cheese, tomatoes, zucchini, oregano, and mint drizzled with red wine vinegar and olive oil.
Tuna salad with hearty veggies, beans, pesto, and a vibrant olive oil and lemon juice vinaigrette, served on a bed of spinach or lettuce.
Leftover roasted chicken mixed with cucumbers, tomatoes, and feta cheese, tossed with red wine vinegar and olive oil, served in a pita bread or over whole wheat couscous.
Classic Italian soup made with chickpeas, garlic, and pasta, enhanced with tomato paste, fresh basil, and a drizzle of olive oil.