Lunch / Dinner
spaghetti squash pasta: cut squash in half and roast, scrape squash into strings, add crushed tomatoes (or skip and just add butter), sprinkle lots of parmesan cheese on top.
mac-n-cheese: start with a box of Annie’s. while pasta is boiling, scramble an egg, then add cheese sauce and fresh spinach to egg, mix and add to pasta when done.
quinoa cakes: mix cooked quinoa, veggies, 2 eggs, bread crumbs; form into cakes and bake for 15 minutes at 350. make a big batch and freeze for easy meals. mix and match grains (brown rice, lentils, polenta) and veggies for variety.
bowtie pasta: boil pasta, add store-bought shredded rotisserie chicken with store-bought pesto
modern pb&j: nut butter (peanut, almond or sunflower) + banana slices wrapped in a whole wheat tortilla
omelette: 2 eggs + seasonal or frozen veggies + cheese (mix up cheese and veggies for variety)
broccoli cheese nuggets: mix 1 head of broccoli (or bag of frozen), chopped and drained + 1 cup breadcrumbs + 1.5 cups grated cheese + 3 eggs + herbs or seasoning if you like, form into nugget or other shapes, place on oiled baking sheet, bake 20 minutes at 375 (flip after 10 mins). freeze extras.
quesadillas: two whole wheat tortillas + cheese + rotisserie chicken + veggies cooked in nonstick pan for 4 minutes a side (lightly butter each side before cooking or use cooking spray)
bagel pizzas: mini whole wheat bagels + crushed tomatoes (or pesto) + mozzarella cheese, bake on cookie sheet at 425 for 10 minutes
Special Treats / Snacks
ice lollies: blend a green shake (kale/spinach/apple/etc) and freeze in popsicle molds
banana: microwave banana in a bowl for 45 seconds, it will caramelize and taste like heaven
smoothies: frozen fruit (such as mixed berries) + juice, milk, almond milk, or yogurt, blend
dipping delights: cut fruit spears (peaches, pears, apples) and dip into vanilla yogurt
kale chips: remove stems and tear leaves into pieces, drizzle with olive oil, spread on cookie sheets, bake at 375 for 15-20 minutes.
figgy toast: toast whole grain bread, top with ricotta and sliced figs, drizzle with honey
avocado toast: toast whole grain bread, mash up avocado and squeeze lemon and add salt, spread on toast
A La Carte
This is what we call mix and match meals. Just pick 3 or 4 from the various categories, and, voila! – lunch or dinner is served.
meatballs (Earth’s Best beef, Fresh Direct turkey, Coleman chicken)
hot dogs (Applegate beef, chicken, turkey)
hummus (Sabra or Trader Joe’s)
chicken nuggets (Earth’s Best, Applegate Farms)
veggie nuggets (Dr. Praegers, Earth’s Best)
rotisserie chicken (store bought – who has time to roast a chicken?!)
yogurt (Stonyfield YoBaby, Fage)
cheese (mini Babybel, Horizon cheese sticks)
cottage cheese (Organic Valley) (mix in jam for added flavor)
Fruit (whatever’s in season, cut up)
grapes strawberries blueberries pear kiwi banana plum watermelon apple
Fresh or frozen. (That whole “frozen veggies don’t have as many nutrients” is bologna.) Steam in a pot with about an inch of water until they’re soft – softer than you’d make for yourself and add butter or a pinch of salt! broccoli florets, cauliflower, carrots, edamame, peas or corn!
chickpeas (Goya): open can, rinse, serve
lentils (Trader Joe’s pre-cooked): heat up or don’t
sweet potato: steam, add butter
pasta (Jolie Ravioli, Barilla White Fiber): boil and add butter and parmesean (tomato sauce or pesto for variety)