Season salmon fillets with herbs, grill for 5-7 minutes. Serve with cooked quinoa and steamed vegetables like broccoli, carrots, and bell peppers.
Mix chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese with a lemon vinaigrette. Serve over a bed of mixed greens.
Stir-fry lean turkey strips with colorful vegetables like bell peppers, snap peas, carrots, and broccoli. Use low-sodium soy sauce and seasonings for flavor.
Season chicken breast with herbs, bake for 15-20 minutes. Serve with roasted sweet potato cubes and steamed asparagus.
Mix cooked quinoa with black beans, corn, diced tomatoes, and spices. Stuff the mixture into halved bell peppers and bake until peppers are tender.
Combine canned tuna, white beans, cherry tomatoes, red onion, and arugula. Dress with a light vinaigrette made with olive oil and lemon juice.
Stir-fry tofu cubes with a variety of colorful vegetables like bok choy, mushrooms, snow peas, and bell peppers. Use low-sodium sauce or seasonings.
Sautee shrimp with garlic and olive oil. Spiralize zucchini into noodles and lightly cook them. Toss the zucchini noodles with the shrimp and a sprinkle of Parmesan cheese.