Protein Packed Power Bowl

This bowl is a perfect mix of protein, fiber, and healthy fats to fuel your metabolism and keep your energy steady all day long.

Ingredients:

3/4 quinoa, cooked
1/2 can chickpeas, drained and rinsed
1/2 avocado, diced
1 cup of baby spinach or mixed greens
1/2 cherry tomatoes, halved
1 tablespoon hemp seeds
1 tablespoon pumpkin seeds
1 tablespoon olive oil
1 tablespoon lemon juice

1/4 cup shredded cabbage
sea salt and black pepper to taste

• Instructions:

Start with a bowl of warm quinoa as your base.

Add chickpeas, avocado, spinach, and cherry tomatoes.

Sprinkle with hemp seeds and pumpkin seeds for extra protein and crunch.

Drizzle with olive oil and fresh lemon juice.

Season with sea salt and black pepper. Enjoy immediately!

Pro Tip: Want even more protein? Add a scoop of cooked salmon, tofu, grilled chicken, or a soft-boiled egg on top.

Watermelon and Avocado Salad

Who doesn’t like Watermelon on a hot day (or night), and with cucumber, mint, and red onion. It’s the perfect Summer dish.

Ingredients

4 cups watermelon, cubed

2 avocados, diced

1 cucumber, sliced

1/4 red onion, thinly sliced

1/4 cup fresh mint leaves

2 tbsp olive oil

1 tbsp lime juice ( or lemon )

Salt and pepper to taste

Directions

In a large bowl, combine gently watermelon, avocado, cucumber, red onion, and mint leaves.

Drizzle with olive oil and lime/ lemon juice, then season with salt and pepper.

Toss gently and serve chilled.

Grilled Corn and Black Bean Summer Salad

This delicious salad is versatile and can be customized with other fresh herbs like cilantro or parsley, and can be topped with crumbled feta or goat cheese if desired.

Ingredients:

2 ears of corn, husked

1 can (15 oz) black beans, rinsed and drained

1/2 red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh basil leaves, torn or chopped

1 avocado, diced (optional)

1 lime, juiced

2 tablespoons olive oil

1 teaspoon honey or agave nectar (optional)

Salt and pepper, to taste

Instructions:

1. Grill the Corn:

Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and grill for about 10-15 minutes, turning occasionally, until the corn is charred and cooked through. Remove from the grill and let cool slightly.

Once cool, cut the kernels off the cob and place them in a large mixing bowl.

2. Prepare the Salad:

Add the black beans, red onion, cherry tomatoes, and basil to the bowl with the corn. If using, gently fold in the diced avocado.

3. Make the Dressing:

In a small bowl, whisk together the lime juice, olive oil, and honey or agave nectar. Season with salt and pepper to taste.

4. Assemble the Salad:

Pour the dressing over the salad and gently toss to combine. Adjust seasoning if necessary.

Serve the salad immediately or chill it in the refrigerator for about 30 minutes to let the flavors meld. Enjoy it as a refreshing side dish or a light main course!