Ideas from Monica:

  • Sautéed chicken breast strips with soy sauce/Braggs Aminos + grated fresh ginger+ garlic, served with sautéed coleslaw mix with added onions slivers, grated beets and broccoli (or any other fresh veggie that needs to be used up!)  Rice is optional.
  • Pasta (we use the brown rice pasta) with homemade sauce: sauté onions+ stewed tomatoes+ black olives+ portabellas+ spinach.  Add Wegmans (frozen) Turkey Meatballs for more protein.
  • Roast chicken with roasted root vegetables (I like turnips, sweet potatoes, red onions, rutabagas and parsnips).  Everything cooks in the same pan!
  • Homemade hummus in a pita (I use lots of fresh parsley and garlic), stuffed with grated veggies- usually carrots, alfalfa sprouts, and tomatoes if in season.
  • Tofu Salad- take a block of firm tofu, mash with a fork and prepare like you would egg or tuna salad.  Use on a salad or stuffed into a pita/wrap.
  • Equal parts canned black beans and fresh/frozen corn on a salad (a complete protein) is delish, quick and fresh tasting.  Add salsa if you want to get fancy. I like to add chopped cilantro from my garden

Ideas from Angie:

  • Marinated chicken breasts cooked on the George Foreman grill.  I typically make 3-6 at a time so I can also have them for lunch during the week. I always eat something ‘green’ and sometimes a sweet potato. For lunch, chicken goes on a salad.
  • I like black beans and brown rice with salsa stirred in. I add olives, fresh cilantro, and avocado. Once in a blue moon I add some smoked Gouda.
  • Chicken legs are a new favorite, they are easy and cheap! I like to sauté a little butter with garlic then add the chicken legs to the pan. Turn back the heat, sprinkle with basil, add ¼ cup of water (enough to create steam), cover and cook until no longer pink. The meat  falls off the bone.
  • When I want to treat myself, I found a great recipe for crab cakes with zero filler. You will need to clean the crab meat to ensure there are no shells. Add 1 tbsp. mayo, 1 egg, 1 tbsp. sliced green onion, and Old Bay seasoning to taste. They may seem a little runny, but the egg will help them stay together once you start cooking them. Bake or sauté.

Questions about a recipe? Contact Angie at angie@bewellassociates.com