Pesto Chicken Quinoa Bowl

Combine

3⁄4 cup cooked quinoa

1 teaspoon prepared pesto

2 ounces skinless rotisserie chicken

2 cups chopped baby spinach &

1 cup halved cherry tomatoes.

Serve with

8 ounces sparkling water mixed with

4 ounces pomegranate juice &

squeeze of fresh lime

Salmon with Parmesan Pasta & Garlic Greens

Season

4 ounces salmon with sea salt & black pepper & broil for 8 to 10 minutes, until internal temperature is 140°.

Toss

1⁄2 cup cooked whole grain pasta with

1 tablespoons shredded Parmesan cheese &

1 tablespoon finely chopped sundried tomatoes.

Sauté

2 cups chopped kale with

1 teaspoon olive oil,

1 clove minced garlic &

1/8 teaspoon crushed red pepper flakes for 6 minutes, until crisp-tender.

Serve

salmon with pasta & greens.

Banana French Toast

Whisk

1 egg,

2 teaspoons 2% milk &

1 teaspoon cinnamon.

Dip

1 slice sprouted whole grain bread into egg mixture;

cook in hot skillet brushed with canola oil for 4 minutes on each side, until golden.

Top with

1 chopped banana,

1 tablespoon ground flaxseeds &

2 teaspoons raw honey.

Tea with Dark Chocolate

3⁄4 ounce dark chocolate

Serve with

8 ounces green, black or ginseng tea

Baked Apple & Walnuts

Chop

1 apple & microwave for 3 minutes until tender; stir in

1⁄2 teaspoon cinnamon. Top with

1 tablespoon plain low-fat Greek yogurt,

1 tablespoon chopped walnuts &

1 teaspoon 100% maple syrup.

Serve with

8 ounces of chamomile tea.

Waldorf–Tuna Salad Sandwich

Combine

3 ounces canned tuna (drained)

with

2 teaspoons olive oil mayonnaise &

2 tablespoons each: finely chopped celery, finely chopped grapes, finely chopped walnuts.

Serve on

2 slices sprouted whole grain bread with

2 leaves romaine lettuce.

Steak Salad with Sweet Potato Fries & Curry Ketchup

Cut

1 small sweet potato into french-fry shapes, toss with

2 teaspoons olive oil; sea salt & black pepper to taste; bake at 425° for 30 minutes, turning once.

Mix

1 tablespoon ketchup &

1⁄2 teaspoon curry powder. Top

3 cups spring salad mix with

21⁄2 ounces sliced grilled steak,

2 teaspoons crumbled blue cheese &

2 teaspoons balsamic vinaigrette.

Serve

steak salad with fries & ketchup.