Packed with seasonal fruits and vegetables, these meals are healthy and delicious.
The tangy citrus dressing is a refreshing flavor with the sweet caramel of the roasted sheet-pan veggies.
Look for precooked lentils in the refrigerated section of the produce department.
Carolyn Hodges, M.S., RDN
Egg Salad Lettuce Wraps
We love the retro vibe of these egg salad lettuce wraps.
Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Carolyn Hodges, M.S., RDN
), these meal-prep bowls will keep you fueled all afternoon.
The spinach and feta turkey meatballs are adapted fromTurkey Burgers with Spinach, Feta & Tzatzikiby Hilary Meyer.
Look for premade tzatziki near the specialty cheeses and dips at your grocery store or make your own.
Store them in the fridge for up to 4 days to reheat on demand.
They are perfect for busy days and make a satisfying breakfast or lunch.
Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick lunch salad.
The basil vinaigrette makes it taste anything but basic!
When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
We use baby spinach, but arugula or baby kale works too.
Top with a bright and tangy basil vinaigrette just before serving.
Carolyn Hodges, M.S., RDN
Diana Chistruga
