Breakfast
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Scrambled Eggs with Veggies and Whole Wheat Toast
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Plain Greek Yogurt with Berries, Nectarine and Almonds
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Raspberries & Goat Cheese on Whole Wheat English Muffins
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Oatmeal with Cinnamon, Flax seeds, and Berries
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Chocolate Chia Seed Pudding
From: Downshiftology
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Avocado on Whole Wheat Toast, Berries & Egg
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Overnight Oats
From Feel Good Foodie
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Fuel To Go Muffins
From: Art and the Kitchen
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Egg and Cheese on Whole Wheat English Muffin
Soups
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Roasted Pumpkin Apple Soup
From: The Simple Art of Eating Well Cookbook
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Coconut Tomato Soup
From: Indian Instant Pot® Cookbook
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Lemony White Bean Soup with Turkey and Greens
From: New York Times Cooking, Melissa Clark
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Lentil Soup
From: Love and Lemons.
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Ginger Carrot Soup
From: Paleo Leap
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Vegetarian Chili
From: Cookie and Kate
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African Stew
From: Nutsie Club Recipe Swap
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Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano
From: The Mediterranean Dish cookbook by Suzy Karadsheh
Salads & Lunch Ideas
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Black Bean and Mango Salad
From: The Spruce Eats
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Scrambled Eggs with Salad & Fruit
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Mixed Greens and Salmon Cakes
From: MyRecipes
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Leafy Green Salad with Salmon
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Israeli Couscous Salad with Smoked Paprika
From: The Food Network, courtesy of Giada de Laurentis
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Kale Brussels Sprout Salad
From: violetwitchel
Main Course
Smoothies & Snacks
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Berry Spinach Smoothie
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Spring Green Smoothie
From: Vitamix Create
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Espresso Banana Muffins
From: Super Natural Cooking Cookbook by Heidi Swanson
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Chocolate Peanut Butter Bliss Balls
From: Everyday EatLove
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Berry, Beet and Ginger Smoothie
From: Delightful Adventures
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Chocolate Peanut Butter Energy Bites
From: Gimme Some Oven
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Chocolate Protein Shake
From: Chelsea’s Messy Apron