Lemon Vinaigrette
This refreshing vinaigrette pairs well with tender greens such as in a spring mix salad. Adjust the lemon juice and oil to suit your tastes.
Pesto-Crusted Chicken with Eggplant
Spreading the chicken with pesto and heating it under the broiler gives it a delicious crust. Serve this dish with leftover quinoa.
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Pork Tenderloin with Mashed Sweet Potato and Sautéed Greens
An easy way to add flavour to pork tenderloin is to stuff it with thin slices of garlic. Here, it's stuffed with thin slices of ginger to make it low-fodmap friendly, but still full of flavour.
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Firecracker Meatballs with Roasted Green Beans and Sesame Rice
The sauce in this dish is like an explosion of flavours: sweet, savoury, spicy, and creamy. Hence the name 'firecracker.' Use less Sriracha and Chilli flakes for less heat, or more if you like it hot.
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Chicken and Tomato Packages with Quinoa
Cooking chicken in packages will guarantee you have moist chicken every time. Note that you'll be using the leftovers for tomorrow's lunch.
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Almond-Crusted Trout with Thyme Roasted Potatoes and Carrots
The fish boasts a rich flavour and is a great source of omega-3 fatty acids. If possible, buy wild-caught trout instead of farm-raised.
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Edamame and Cucumber Salad with Warm Ginger Dressing and Quinoa
This vegetarian salad is high in protein, fibre, and healthy fats, guaranteed to keep you full.
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Spring Mix Salad with Chicken and Balsamic Vinaigrette
To keep the salad fresh, pack the dressing in a leak-proof container or jar separate from the greens.
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Spring Mix Salad with Chickpeas and Chicken
To keep the salad fresh, pack the dressing in a leak-proof container or jar separate from the greens.
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Salad with Almond-Crusted Trout
To keep the salad fresh, pack the dressing in a leak-proof container or jar separate from the greens.
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