Roast a mix of winter vegetables like sweet potatoes, Brussels sprouts, and carrots. Serve them over a bed of quinoa with a drizzle of olive oil.
Roasted Vegetable Quinoa Bowl:
Bake or grill salmon fillets seasoned with lemon, dill, and a pinch of garlic. Pair it with steamed broccoli or asparagus for a nutritious meal.
Salmon with Lemon and Dill:
Make a lean turkey chili with kidney beans, tomatoes, and a variety of colorful vegetables.
Turkey and Vegetable Chili:
Blend roasted butternut squash with vegetable broth, onion, and spices to create a comforting and low-calorie soup.
Butternut Squash Soup:
Stuff chicken breasts with a mixture of sautéed mushrooms, spinach, and garlic. Bake until the chicken is cooked through and juicy.
Mushroom and Spinach Stuffed Chicken Breast:
Replace traditional rice with cauliflower rice in your stir-fry. Load it with colorful veggies, lean protein, and a splash of low-sodium soy sauce.
Cauliflower Fried Rice:
Cook up a hearty stew with lentils, carrots, celery, and tomatoes. Add warming spices like cumin and turmeric for flavor.
Lentil and Vegetable Stew:
Grill an assortment of vegetables like bell peppers, zucchini, and onions.
Grilled Veggie Tacos:
Season cod fillets with herbs like parsley, thyme, and rosemary. Bake until the fish flakes easily.
Baked Cod with Herbs:
Toss together a salad with nutrient-rich kale, cooked quinoa, cherry tomatoes, and a citrusy vinaigrette.
Kale and Quinoa Salad with Citrus Dressing: