Veggie Stir-Fry: Sauté a variety of colorful vegetables like bell peppers, broccoli, carrots, and zucchini in olive oil. Add some garlic and ginger for flavor
Greek Salad with Grilled Chicken: Toss together fresh cucumbers, tomatoes, red onions, olives, and feta cheese. Top with grilled chicken breast and drizzle with a light vinaigrette
Lentil Soup: Cook lentils with onions, garlic, carrots, and celery in vegetable broth until tender. Season with herbs and spices of your choice
Baked Salmon with Roasted Vegetables: Place salmon fillets on a baking sheet and surround them with an assortment of colorful vegetables like Brussels sprouts
Quinoa and Black Bean Salad: Combine cooked quinoa, black beans, corn, diced tomatoes, bell peppers, and fresh cilantro.
Grilled Shrimp and Vegetable Skewers: Thread shrimp, bell peppers, zucchini, and cherry tomatoes onto skewers. Grill until the shrimp is pink and the vegetables are tender.
Spinach and Mushroom Omelet: Sauté spinach and mushrooms in olive oil until wilted. Beat eggs with a splash of milk, pour over the veggies, and cook until set
Chickpea Salad: Mix together cooked chickpeas, diced cucumbers, cherry tomatoes, red onions, and fresh parsley. Dress with a lemon and olive oil dressing.
Zucchini Noodles with Turkey Bolognese: Spiralize zucchini into noodle-like strands and sauté them until tender. Serve with a homemade turkey Bolognese