This recipe uses turkey breast, but feel free to swap in chicken or even a mild white fish.
Why I love it:
- Protein: Turkey keeps your muscles happy and your immune system in check.
- Veggies: Coleslaw mix + cucumber = a vitamin-packed crunch that your body will thank you for.
- Healthy fats: Avocado oil (and a bit from the turkey) give your heart some love and help keep you full.
Ingredients:
- 1/2 cup Jasmine Rice (dry)
- 1/2 tsp Garlic Powder
- 1/4 tsp Paprika
- Sea Salt & Black Pepper (to taste)
- 12 ozs Turkey Breast (chopped)
- 1 tbsp Avocado Oil
- 1 1/2 tbsps Mayonnaise
- 2 1/2 tbsps Sweet Chili Sauce
- 1 1/2 tsps Lime Juice
- 2 cups Coleslaw Mix
- 1/2 Cucumber (medium, sliced)
- 1 stalk Green Onion (sliced)
Instructions:
- Cook the rice according to the package directions.
- Meanwhile, in a bowl, mix the garlic powder, paprika, salt, and pepper. Add the turkey and toss to coat.
- Heat the oil in a pan over medium-high heat. Add the turkey and sauté for eight to 10 minutes until cooked through. Transfer to a plate.
- In a large bowl, mix the mayonnaise and the chili sauce together. Set aside 1/4 of the mixture. Add the cooked turkey to the bowl and toss until coated.
- Whisk the lime juice into the reserved sauce.
- Divide the rice, turkey, coleslaw mix, cucumber, and green onions evenly between bowls. Top with sauce and enjoy!
2 servings
This recipe is a well-rounded, nutrient-dense meal that supports overall health by delivering a balance of protein, healthy fats, vitamins, and minerals. Lean chicken breast and nutritional yeast provide a strong source of protein for muscle repair, while extra virgin olive oil and healthy fats from chicken and almond milk promote heart health and support healthy cholesterol levels. Additionally, the fiber-rich spaghetti squash and other ingredients aid digestion, helping to maintain regularity and prevent digestive issues.
Ingredients:
- 1 Spaghetti Squash (small, halved lengthwise, seeds removed)
- 2 tbsps Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 8 ozs Chicken Breast (boneless, skinless, cubed)
- 1/4 Yellow Onion (medium, finely chopped)
- 1 Garlic (clove, minced)
- 1 1/2 tbsps Arrowroot Powder
- 1 1/3 cups Unsweetened Almond Milk
- 2 tbsps Nutritional Yeast
- 2 tbsps Parsley (chopped)
Instructions:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the halved squash cut-side up on the baking sheet. Brush with half of the oil and season with salt and pepper. Cook in the oven for 40 to 45 minutes, or until the flesh is tender and the strands can be easily pulled with a fork.
- Meanwhile, season the chicken with salt and pepper. Heat the remaining oil in a pan over medium heat. Add the chicken and cook for four to six minutes, until cooked through. Remove the chicken and set it aside.
- In the same pan, add the onion and garlic and sauté over low heat for three to four minutes, until softened. Add the arrowroot and stir to combine. Add the almond milk, bring to a gentle simmer, stirring constantly until the sauce begins to thicken.
- Add the nutritional yeast and the cooked chicken, then stir to coat and cook until everything is warmed through. Season with salt and pepper.
- Use a fork to scrape the squash into strands. Top with the creamy chicken sauce. Alternatively, add the strands of spaghetti squash to a large bowl and toss with the creamy chicken sauce. Garnish with chopped parsley and enjoy!
2 servings
This recipe is loaded with vitamins A and C to support your immune system and skin health, with sweet potato and zucchini adding even more nutrients. The extra lean ground beef packs in protein for muscle repair and growth, while olive oil provides heart-healthy fats that help reduce inflammation and support cholesterol balance.
Ingredients:
- 1 Sweet Potato (large)
- 2 tsps Extra Virgin Olive Oil (divided)
- 1/2 Yellow Onion (small, diced)
- 1 Garlic (clove, minced)
- 10 ozs Lean Ground Beef
- 1 Zucchini (large, cut into big chunks)
- 1 tsp Mediterranean Spice Blend
- Sea Salt & Black Pepper (to taste)
- 2 tbsps Unsweetened Coconut Yogurt
- 2 stalks Green Onion (chopped)
Instructions:
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Pierce the sweet potato a few times with a fork, brush it with half of the oil, and place it on the baking sheet. Cook in the oven for 45 to 50 minutes or until cooked through.
- Meanwhile, heat the remaining oil in a pan over medium heat. Add the onion and sauté for five minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add the beef and cook for five minutes, breaking it up as it cooks. Add the zucchini and Mediterranean spice blend. Cook for another 10 minutes or until everything is cooked through, stirring occasionally. Season with salt and pepper.
- Slice the sweet potato down the middle and divide it evenly between plates. Top with the ground beef and zucchini mixture, then coconut yogurt. Garnish with green onion and enjoy!
2 servings
Packed with tuna and almonds for heart-healthy fats, this combo supports good cholesterol and reduces inflammation. Apples and seed crackers add fiber for steady energy, while antioxidants from apples and almonds help fight oxidative stress and boost overall wellness.
I like to get the brand of tuna that at least claims to be better for the environment and not from a fish farm but this is an easy little container for a great to-go lunch the crackers that you can use are up to you but the ones in this picture are Mary's Gone Crackers
Ingredients:
- 1 can Tuna (drained)
- 2 tbsps Mayonnaise
- 1/2 tsp Dijon Mustard
- Sea Salt & Black Pepper (to taste)
- 1 oz Seed Crackers
- 1 Apple (medium, cored, sliced)
- 2 tbsps Almonds
Instructions:
- In a small bowl, mix the tuna with mayonnaise, mustard, salt, and pepper until well combined.
- Divide the tuna salad and the remaining ingredients evenly between plates or containers with separate compartments. Enjoy!
2 servings
This recipe is a powerhouse of wellness, combining heart-healthy fats from olive oil, avocado, and tuna that support balanced cholesterol levels and reduce inflammation, with a rich supply of vitamins A, C, and K to boost immune function, nourish skin, and strengthen bones. At the same time, fiber-packed ingredients like kale, celery, and avocado promote digestive health, support a balanced gut, and help maintain steady blood sugar levels—making this dish both nutrient-dense and deeply supportive of overall well-being.
Ingredients:
- 2 tbsps Mayonnaise
- 1 Lemon (medium, juiced, divided)
- Sea Salt & Black Pepper (to taste)
- 1 can Tuna (drained)
- 1 stalk Celery (diced)
- 2 tbsps Cilantro (chopped)
- 3 cups Kale Leaves (stems removed, chopped)
- 1 tbsp Extra Virgin Olive Oil
- 2 tbsps Nutritional Yeast
- 1/2 Avocado (medium, sliced)
Instructions:
- In a bowl, whisk together the mayonnaise, half of the lemon juice, salt, and pepper. Add the tuna, celery, and cilantro and stir well to combine.
- In another bowl, add the chopped kale, oil, and the remaining lemon juice. Massage the kale with your hands to soften it, then add the nutritional yeast and season with salt and pepper.
- Divide the tuna mixture, kale salad, and avocado evenly between plates. Enjoy!
