Avocado & Kale Omelet
Move over, avocado toast.
Top a high-protein omelet with avocado and fiber-rich kale and you’ll keep hunger at bay for longer.
The extra dressing is delicious served with grilled vegetables.
With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce.
Want to use up your veggie stash in the freezer?
Swap in 8 ounces frozen spinach for fresh.
If you’re able to’t find it, basil pesto or sun-dried tomato pesto also work well.
But we prefer to keep things classic and simple with hummus, quinoa, avocado and loads of veggies!
Serve over brown rice instead of the zucchini noodles to add a hearty boost of fiber.
It browns instead, giving a toothsome texture to this Indian classic packed with spinach and spices.
Serve over brown basmati rice to round out this healthy meal.
Serve with hot sauce, if desired.
Ingredients like oil-packed sun-dried tomatoes, briny Kalamata olives and toasty pine nuts help to build big flavor fast.
Serve these bowls for a satisfying brunch, lunch or dinner that comes together in just 30 minutes.
To save time, use precooked rice or cook rice a day ahead.
Canned beans are both easy to use and inexpensive–a win-win!
For extra flavor, try smoked Gouda cheese.
Look for precooked lentils in the refrigerated section of the produce department.
Source: EatingWell.com, October 2017
