Meal 4 1 can tuna 2 cups spinach leaves with 1 tsp of olive oil and 1 tbl of balsamic vinegar 1/4
cup shaved carrots 1/3 cup mushrooms (optional)
Not exact matches
3
cups kale, stems removed, shredded 3
carrots, peeled,
shaved into ribbons 1/2 red onion, thinly sliced 2 tbsp olive oil 1 tbsp lemon juice salt
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1
cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4
cup parsley (finely chopped, to garnish) 1/2
cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste)
SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2
cup olive oil 6
cups mixed greens 4 large
carrots (peeled,
shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to
shaved into long strips) 1
cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1
cup sugar snap peas, cut once in half crosswise 1
cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2
cup red cabbage, shredded 2 small
carrots, peeled and
shaved into strips 1/2 pound linguine noodles, cooked 1/4
cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper, thinly sliced 3/4
cup shaved or julienned
carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons 3/4
cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
Lunch: Honey Mustard Chicken Salad: vegetable base (3 large handfuls mixed greens, 1/2
cup chopped bell pepper, 1/2
cup chopped cucumber, 1/2
cup shredded
carrot, 6 - 8 cherry tomatoes = 50 calories) + 1 ounce crumbled feta cheese (1/4
cup = 70 calories) + 3 ounces marinated and grilled chicken (90 for chicken alone + 30 for marinade = 120) + 2 tablespoons Ken's Light Honey Mustard Dressing (80) + 1/2 ear of corn, kernels
shaved off (50) = 370
6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4
cups low sodium vegetable or chicken broth 2 small
carrots, peeled and thinly sliced lengthwise with a mandolin 1
cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2
cup fregola, cavatelli, ditalini or other small pasta 1-1/2
cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced
Shaved Parmesan for serving
Ingredients: 1/2
cup semi-pearled faro, uncooked (or 1 1/4
cups cooked faro) 1/2
cup raw pecans 2 teaspoons good quality maple syrup Kosher salt Cayenne pepper 2 medium
carrots,
shaved 1 small zucchini,
shaved 1/2 red onion,
shaved 2 baby radishes,
shaved 5 ounces baby lettuces (I used a mix of baby romaine and baby arugula.)
Salad: 3
cups shredded purple cabbage 2
carrots, shredded or
shaved using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
Typically it's 12 oz lean protein, 3 - 4
cups of mixed greens, 1
cup cabbage, 1/2
cup each onions, peppers, mushrooms,
carrots, 1/4
cup sautéed garlic, grilled corn, a few spoonfuls of
shaved Parmesan cheese and a light Greek dressing on top.