Grill or pan-sear salmon fillets and serve over a bed of mixed greens. Add cherry tomatoes, cucumber slices, and a light vinaigrette dressing.
Cook quinoa and stir-fry with a mix of colorful vegetables (bell peppers, broccoli, snap peas) and lean protein like tofu or chicken. Season with low-sodium soy sauce.
Mix canned tuna with cherry tomatoes, olives, feta cheese, and olive oil. Serve over a base of whole-grain couscous or brown rice.
Grill or pan-sear chicken breasts, then top with sliced tomatoes, fresh mozzarella, and basil. Drizzle with balsamic glaze.
Thread shrimp and colorful veggies (bell peppers, zucchini) onto skewers. Grill or broil until cooked. Serve over quinoa or brown rice.
Fill a whole-grain wrap with sliced turkey, avocado, lettuce, and tomato. Add a dollop of Greek yogurt for creaminess.
Toss chickpeas, cherry tomatoes, cucumber, and baby spinach. Drizzle with olive oil and lemon juice. Top with grilled chicken or tofu.
Combine black beans, corn, diced tomatoes, and avocado. Serve over brown rice or quinoa. Add a sprinkle of cilantro and a squeeze of lime.
Coat salmon fillets with a mixture of sesame oil, ginger, and soy sauce. Pan-sear or bake and serve with steamed broccoli.
Whisk eggs and pour into a pan. Add sautéed mushrooms and spinach. Fold into an omelette and serve with whole-grain toast.