10 simple and easy recipes you should try

• Quinoa and Black Bean Salad:

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Directions:

1. Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes, or until the quinoa is tender and the water has been absorbed.
2. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, garlic, olive oil, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Serve the salad at room temperature or chilled.
6. Optional: Add some diced avocado, corn, and diced tomatoes for some extra flavor.

• Turkey and Veggie Wrap:

Ingredients:

• 4 large flour tortillas
• 8 oz turkey breast, thinly sliced
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp hummus
• Salt and pepper to taste

Directions:

1. Lay out the flour tortillas on a clean work surface.
2. Spread a thin layer of hummus on each tortilla, leaving about 1 inch of space around the edges.
3. Arrange the turkey slices on top of the hummus, followed by the shredded lettuce, diced tomatoes, cucumber, red onion, and crumbled feta cheese.
4. Season with salt and pepper to taste.
5. Carefully roll up the tortillas, tucking in the sides as you go to form a tight wrap.
6. Heat a pan or griddle over medium heat and cook the wraps for 2-3 minutes per side, or until they are golden brown and crispy.
7. Serve warm and enjoy!

Note: You can use any kind of veggies you like, you can also add some hot sauce or salsa for extra flavor.

• Greek Salad:

• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/2 cup diced red onion
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and chopped parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately and enjoy!

Note: You can also add some diced bell pepper, red pepper flakes, or dried oregano for extra flavor. To make it more filling you can add some quinoa, chicken, or chickpeas as well.

• Spinach and Strawberry Salad:

• 6 cups fresh spinach leaves
• 1 pint fresh strawberries, hulled and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans, toasted
• 1/4 cup red onion, thinly sliced
• 2 tbsp honey
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Directions:

1. In a large salad bowl, combine the spinach leaves, strawberries, feta cheese, pecans, and red onion.
2. In a small bowl, whisk together the honey, balsamic vinegar, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately and enjoy!

Note: You can add some fresh herbs like basil or mint to the salad for extra flavor. You can also use other types of nuts such as walnuts or almonds. If you like it sweeter you can add more honey or you can add some dried cranberries or blueberries for extra sweetness.

• Sweet Potato and Black Bean Enchiladas:

Fill whole-grain tortillas with mashed sweet potatoes, black beans, and shredded cheese. Top with enchilada sauce and bake.

• Grilled Chicken and Vegetable Skewers:

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 2 bell peppers, seeded and cut into 1-inch pieces
• 1 onion, cut into wedges
• 1 zucchini, cut into 1-inch slices
• 1 yellow squash, cut into 1-inch slices
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 cups mixed greens or lettuce of your choice

Directions:

1. In a large bowl, combine the chicken, bell peppers, onion, zucchini, yellow squash, garlic, olive oil, lemon juice, oregano, salt, and pepper. Toss to coat the chicken and vegetables evenly.
2. Preheat grill to medium-high heat.
3. Thread the chicken and vegetables onto skewers, alternating the ingredients.
4. Grill the skewers for 8-10 minutes, turning occasionally, or until the chicken is cooked through and the vegetables are slightly charred.
5. Remove the skewers from the grill and let them cool slightly.
6. Remove the chicken and vegetables from the skewers and place them on a bed of mixed greens or lettuce of your choice.
7. Serve with your favorite dressing or a simple vinaigrette.

Note: You can use any vegetables you like, you can also add some cherry tomatoes, mushrooms or eggplant. You can also marinate the chicken and vegetables in your favorite marinade before skewering them.

• Lentil and Vegetable Soup:

Ingredients:

• 1 cup green or brown lentils
• 4 cups vegetable broth
• 2 cups water
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 stalks of celery, diced
• 1 can diced tomatoes
• 1 tsp dried thyme
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Directions:

1. Rinse the lentils in a fine mesh strainer and set them aside.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onion and garlic, and sauté until softened, about 5 minutes.
4. Add the carrots, celery, diced tomatoes, thyme, cumin, salt, pepper, and sauté for another 3-5 minutes.
5. Add the lentils, vegetable broth, and water to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
7. Use an immersion blender to puree the soup to your desired consistency.
8. Taste and adjust seasoning if necessary.
9. Serve hot and enjoy!

Note: You can add any vegetables you like, you can also add some diced potatoes or sweet potatoes, or spinach, kale, or chard. You can also add some diced smoked sausage or ham for extra protein.

• Tuna Salad:

• 2 cans of drained and flaked Tuna
• 1/2 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tbsp chopped fresh dill
• Salt and pepper to taste

Directions:

1. In a medium mixing bowl, combine the drained and flaked tuna, celery, and red onion.
2. In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper.
3. Pour the dressing over the tuna mixture and toss to combine.
4. Taste and adjust seasoning if necessary.
5. Serve the tuna salad on bread, crackers, or lettuce leaves, or use it to make a sandwich.

Note: You can add some diced apples or grapes for a sweet crunch, or chopped hard-boiled eggs for additional protein. You can also use other herbs like parsley or chives in place of dill, or add some pickles, capers, or olives for extra flavor.

• Grilled Eggplant and Mozzarella:

Ingredients:

• 2 medium eggplants, sliced into 1/4-inch rounds
• Salt
• 1/4 cup olive oil
• 2 cloves of garlic, minced
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 1 cup marinara sauce
• 8 oz mozzarella cheese, sliced
• Fresh basil leaves, for garnish

Directions:

1. Preheat the grill to medium-high heat.
2. Place the eggplant slices in a colander, sprinkle with salt, and let them sit for 30 minutes. This will help to remove some of the bitterness and excess moisture.
3. Rinse the eggplant slices with water and pat dry with paper towels.
4. In a small mixing bowl, whisk together the olive oil, garlic, oregano, red pepper flakes (if using), and a pinch of salt.
5. Brush both sides of the eggplant slices with the olive oil mixture.
6. Grill the eggplant slices for 2-3 minutes per side, or until they are tender and lightly charred.
7. Preheat the oven to 375 F (190 C)
8. Spread a thin layer of marinara sauce on the bottom of a baking dish.
9. Arrange the grilled eggplant slices on top of the marinara sauce, overlapping them slightly.
10. Top the eggplant slices with the mozzarella cheese slices.
11. Bake the eggplant and mozzarella for 10-15 minutes, or until the cheese is melted and bubbly.
12. Garnish with fresh basil leaves and serve.

Note: You can also add some sliced mushrooms, bell peppers, or onions to the skewers before grilling. You can use balsamic glaze or pesto instead of marinara sauce for a different flavor.

• Baked salmon:

Ingredients:

• 4 (6-ounce) salmon fillets
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 lemons, sliced
• Fresh herbs (such as dill or parsley), for garnish (optional)

Directions:

1. Preheat the oven to 400 degrees F.
2. Season the salmon fillets with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat.
4. Add the salmon fillets to the skillet and cook for 2-3 minutes per side, or until lightly browned.
5. Transfer the salmon fillets to a baking dish.
6. Top each fillet with a few lemon slices.
7. Bake for 8-10 minutes, or until the salmon is cooked through.
8. Garnish with fresh herbs, if desired, and serve.