Chipotle Chicken Burrito Bowls 

Ingredients

• 1 cooked chicken breast, sliced (grilled or pan-seared with olive oil, salt, and pepper)

• ½ cup cooked black beans (rinsed and drained)

• ½ cup cherry tomatoes, halved or salsa (no added sugar)

• ¼ avocado, sliced or mashed

• ½ cup cooked brown rice or quinoa (optional, or skip for low-carb)

• Handful of fresh spinach or chopped romaine

• Fresh lime wedge (optional)

• Sea salt and pepper to taste

Instructions

1. In a bowl, layer the greens on the bottom.

2. Add sliced chicken, black beans, tomatoes or salsa, and avocado.

3. Add brown rice or quinoa if using.

4. Season with salt and pepper. Squeeze fresh lime over the top if desired.

5. Enjoy immediately or store in the fridge for meal prep.

Mediterranean Meatballs and Sweet Potato Fries

Ingredients

• 1 lb organic ground chicken breast

• ½ red bell pepper, diced

• ⅓ red onion, diced

• 4 tbsp canned lentils (rinsed and drained)

• 2 tbsp plain yogurt

• 1 sweet potato, finely diced

• 1 tbsp olive oil

Seasoning for meatballs:

• ½ tsp cumin

• ½ tsp coriander

• ½ tsp garlic powder

• Sea salt and black pepper, to taste

Seasoning for sweet potatoes:

• ½ tsp cinnamon

• ½ tsp cardamom

• Sea salt, to taste

Instructions

1. Preheat oven to 385°F.

2. In a bowl, mix ground chicken, lentils, red bell pepper, red onion, yogurt, and meatball seasonings.

3. Form into small meatballs and place on a baking sheet.

4. Bake for 22 minutes, or until cooked through.

5. Toss sweet potato with olive oil, cinnamon, cardamom, and sea salt.

6. Spread on a baking sheet and roast for 30 minutes, flipping halfway.

7. Serve meatballs with sweet potato fries and enjoy!

Salmon, Strawberry, and Arugula Salad

A clean and satisfying meal that’s rich in healthy fats, fiber, and flavor—made with whole foods to fuel your body and glorify God in how you care for it.

Ingredients

• 1 salmon fillet (grilled, baked, or pan-seared)

• 2 cups fresh baby spinach

• Strawberries

• ¼ avocado, sliced (optional)

• 1 tablespoon olive oil

• 1 teaspoon fresh lemon juice

• Sea salt and pepper, to taste

Instructions

1. Cook the salmon as desired (grill, bake at 400°F for 12–15 minutes, or pan-sear until cooked through).

2. In a large bowl, combine spinach and strawberries.

3. Drizzle with olive oil and lemon juice. Toss to coat.

4. Top with the cooked salmon and avocado slices, if using.

5. Season with salt and pepper, and enjoy immediately.

Lemon Herb Chicken Wraps

Light, flavorful, and refreshing—these lettuce wraps are packed with protein and perfect for lunch on a busy day.

Ingredients

• 1 cooked chicken breast, shredded or sliced (grilled or baked)

• ½ cucumber, diced

• ¼ red onion, thinly sliced

• 1 tablespoon fresh parsley or dill, chopped

• Juice of ½ lemon

• 1 teaspoon olive oil

• Sea salt and pepper, to taste

• Romaine or butter lettuce leaves (for wrapping)

• Optional: ¼ avocado, sliced

Directions

1. In a bowl, mix the chicken, cucumber, onion, herbs, lemon juice, olive oil, salt, and pepper.

2. Spoon the mixture into large lettuce leaves.

3. Add avocado if desired, fold like a taco or wrap, and enjoy

Turkey Burger

A protein-rich burger made with just a few ingredients. Perfect for a quick lunch or dinner on Ezekiel buns or lettuce wraps.

Ingredients

• 1 lb lean ground turkey

• 1 garlic clove, minced (or ¼ tsp garlic powder)

• ¼ tsp onion powder

• ½ tsp sea salt

• ¼ tsp black pepper

• 1 tsp olive oil (for cooking)

• Ezekiel buns or large romaine leaves

Optional Toppings

• Sliced avocado

• Tomato slices

• Lettuce or spinach

• Sugar-free mustard or a dollop of hummus

Instructions

1. In a bowl, mix ground turkey with garlic, onion powder, salt, and pepper.

2. Form into 4 even patties.

3. Heat a skillet over medium heat and add olive oil.

4. Cook burgers for 4–5 minutes per side, or until internal temp reaches 165°F.

5. Serve on Ezekiel buns or wrapped in lettuce with your favorite toppings.

Simple Coconut Curry Chicken with Cauliflower Rice

Creamy, comforting, and packed with flavor—this easy one-pan dish is perfect for a nourishing lunch or dinner.

Ingredients

• 2 large chicken breasts, cut into bite-sized pieces

• 1 (13.5 oz) can unsweetened coconut milk

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon curry powder

• ½ teaspoon sea salt

• ½ teaspoon black pepper

• 1 tablespoon olive oil (for cooking)

Optional:

• Red pepper flakes or fresh cilantro for serving

• Squeeze of lemon for brightness

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken and cook for 5–6 minutes until lightly browned.

2. Add garlic and cook for another minute.

3. Pour in the coconut milk and stir in curry powder, cumin, salt, and pepper.

4. Bring to a gentle simmer, then reduce heat and cook for 15–20 minutes, or until chicken is cooked through and sauce thickens slightly.

5. Serve as is, or over a bed of greens or cauliflower rice.

Healthy Fish Tacos with Cilantro Lime Slaw

Ingredients

For the Fish

• 1 lb white fish (cod, mahi mahi, or haddock)

• 1 tbsp olive oil or avocado oil

• 1 tsp cumin

• 1 tsp chili powder

• ½ tsp garlic powder

• ½ tsp paprika (optional)

• Sea salt and black pepper to taste

For the Slaw

• 1 bag coleslaw mix (or 4 cups shredded cabbage)

• ½ cup plain Greek yogurt

• Juice of 1 lime

• 2 tbsp chopped fresh cilantro

• Salt and pepper to taste

For Serving

• Ezekiel or corn tortillas

• Optional toppings: avocado, salsa, tomato, jalapeño, or hot sauce

Instructions

1. Cook the Fish:
   Pat fish dry. Rub with olive oil and season with cumin, chili powder, garlic powder, paprika, salt, and pepper.
   Grill or pan-sear over medium heat for 3–4 minutes per side, until flaky and cooked through.

2. Make the Slaw:
   In a bowl, mix Greek yogurt, lime juice, cilantro, salt, and pepper.
   Toss with coleslaw mix until coated.

3. Assemble Tacos:
   Warm tortillas. Flake fish into pieces, place on tortillas, and top with slaw.
   Add any extra toppings you like. Serve immediately.

Grilled Chicken Mediterranean Quinoa Bowl

Fresh, filling, and protein-packed—this bowl is full of flavor and made with simple, nourishing ingredients.

Ingredients

• 1 grilled chicken breast, sliced

• ½ cup cooked quinoa

• ½ cup canned chickpeas, rinsed and drained

• ¼ cup cucumber, diced

• ¼ cup cherry tomatoes, halved

• 2 tablespoons red onion, finely chopped

• 2 tablespoons Kalamata olives, sliced

• 1 tablespoon olive oil

• Juice of ½ lemon

• 1 teaspoon dried oregano or Italian seasoning

• Sea salt and pepper, to taste

Instructions

1. Grill your chicken breast with olive oil, lemon juice, salt, pepper, and oregano until cooked through. Slice once slightly cooled.

2. In a bowl, combine quinoa, chickpeas, cucumber, tomatoes, onion, and olives.

3. Drizzle with olive oil and lemon juice. Season with oregano, salt, and pepper.

4. Top with sliced grilled chicken and serve warm or cold.