Crab-Stuffed Cucumbers
🍽️ Recipe: Hollow out 150g cucumber halves. Fill with mixture of 40g crab, 50g Greek yogurt, dill, and lemon zest. Chill before serving.
Potato-Turkey Bowl
🍽️ Recipe: Roast 150g potatoes and 100g broccoli with 1 tsp (5g) olive oil. Top with 80g grilled turkey breast.
Quinoa-Egg Salad Bowl
🍽️ Recipe: Mix 2 chopped hard-boiled eggs (100g), 60g cooked quinoa, 80g diced cucumber, and 30g red bell pepper. Dress with 1 tsp flaxseed oil and lemon juice.
Emerald Quinoa Delight
🍽️ Recipe: Emerald Quinoa Delight Cook 50g quinoa. Roast 60g asparagus with 1 tsp olive oil. Add 1/4 avocado (sliced) and 5g fresh mint. Dress with 5ml lemon juice.
Quinoa Chicken Salad
🍽️ Recipe: Quinoa Chicken Salad Mix ½ cup cooked quinoa, 80g grilled chicken, ½ cup diced cucumber, 1 tsp olive oil, 1 tbsp lemon juice
Chickpea & Quinoa Salad
🍽️ Recipe: Chickpea & Quinoa Salad Mix cooked quinoa (50 g), chickpeas (70 g), spinach (30 g), cherry tomatoes (50 g), dress with 1 tsp olive oil & lemon juice.
Polenta Crust White Pizza
🍽️ Recipe: Polenta Crust White Pizza Cook 50g polenta in water, spread as crust. Top with 60g ricotta, 40g sliced zucchini, and 1 tsp olive oil. Bake at 180°C for 12 mins.
Two-Course Revitalizing Lunch
🍽️ Recipe: Two-Course Revitalizing Lunch Soup: Boil chopped cabbage (50g), grated beetroot (40g), carrot (30g), potato (40g), and onion (20g) in water to make a vegetarian borscht. Main: Boil or steam chicken fillet (120g). Steam broccoli (100g) and serve with cooked quinoa (50g dry).
Grilled Chicken & Asparagus
🍽️ Recipe: Grilled Chicken & Asparagus Grill 120g chicken breast with 1 tbsp olive oil. Roast 100g asparagus with garlic powder. Drizzle with lemon juice (sparingly).
Grapefruit-Avocado Salad
🍽️ Recipe: Grapefruit-Avocado Salad Mix 50g greens, ½ grapefruit segments, ½ sliced avocado, 2 chopped plums. Dress with olive oil-lemon vinaigrette.
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