Season salmon fillets with herbs, lemon, and olive oil, then bake until flaky. Serve with a side of roasted vegetables like broccoli, carrots, and Brussels sprouts.
Cook quinoa and mix it with black beans, corn, diced tomatoes, and spices. Stuff the mixture into halved bell peppers, top with cheese, and bake until the peppers are tender.
Stir-fry tofu cubes with a variety of colorful vegetables (such as bell peppers, broccoli, snap peas, and carrots) in a flavorful sauce made with soy sauce, garlic, ginger, and sesame oil. Serve over brown rice or noodles.
Marinate chicken breasts in a mixture of olive oil, lemon juice, garlic, and herbs, then grill until cooked through. Serve alongside baked sweet potato wedges seasoned with paprika and rosemary.
Make a hearty vegetarian chili using beans (such as kidney beans, black beans, and chickpeas), diced tomatoes, onions, bell peppers, corn, and spices. Serve with toppings like avocado, cheese, and sour cream.
Cook whole wheat pasta and toss it with a variety of sautéed seasonal vegetables (such as zucchini, cherry tomatoes, asparagus, and spinach) in a light olive oil and garlic sauce. Top with grated Parmesan cheese.
Mix ground turkey with breadcrumbs, egg, grated Parmesan cheese, and Italian seasoning to form meatballs. Bake until cooked through and serve with marinara sauce over whole wheat spaghetti or zoodles.
Quickly sauté shrimp with garlic, ginger, and your favorite vegetables (such as bell peppers, snap peas, and mushrooms) in a soy sauce-based sauce. Serve over brown rice or cauliflower rice.
Make a quiche using a whole wheat pie crust filled with sautéed mushrooms, spinach, onions, and cheese mixed with eggs and milk. Bake until set and golden brown.