Ingredients (Serves 2)

• 1 cup rolled oats ($0.75)
• 2 cups unsweetened almond milk ($1.60)
• 1 tbsp raw honey ($0.20)
• 1/2 tsp turmeric ($0.15)
• 1/4 tsp ginger powder ($0.10)
• 1 cup fresh blueberries ($3.00)
• 2 tbsp sliced almonds ($0.40)
• Pinch of black pepper

Instructions

1. Bring almond milk to boil in a saucepan
2. Add oats and reduce heat to low
3. Stir in turmeric, ginger powder, and black pepper
4. Cook 5–7 minutes, stirring occasionally, until creamy
5. Transfer to two bowls
6. Drizzle each with honey
7. Top with fresh blueberries and sliced almonds
8. Serve immediately while warm

Ingredients (Serves 2)

• 4 large eggs ($1.00)
• 2 cups fresh spinach ($1.50)
• 1 cup mushrooms, diced ($1.00)
• 2 cloves garlic, minced
• 1/4 small onion, diced ($0.15)
• 1 tsp olive oil ($0.10)
• Salt and pepper
• Fresh herbs (chives, parsley)

Instructions

1. Heat olive oil in a non-stick skillet over medium heat
2. Add diced onion and cook 2 minutes until softened
3. Add minced garlic and cook 30 seconds until fragrant
4. Add diced mushrooms and cook 3–4 minutes until softened
5. Add spinach and cook until wilted, about 1 minute
6. Push vegetables to the side
7. Beat eggs in a bowl and pour into cleared section of skillet
8. Scramble eggs gently, incorporating vegetables as they cook
9. Cook 3–4 minutes until eggs are cooked through
10. Season with salt and pepper, garnish with fresh herbs and serve

Ingredients (Serves 1)

• 1 slice whole grain bread ($0.50)
• 2 oz smoked salmon ($2.50)
• 1/2 avocado ($1.00)
• 1 tbsp fresh lemon juice ($0.15)
• 1 tbsp capers ($0.30)
• Arugula, few leaves
• Salt and pepper
• Red pepper flakes (optional)

Instructions

1. Toast whole grain bread until golden and crispy
2. Slice avocado and toss with fresh lemon juice
3. Arrange arugula on toast
4. Top with sliced avocado
5. Layer smoked salmon on top
6. Sprinkle capers over salmon
7. Season with salt, pepper, and red pepper flakes if desired
8. Serve immediately

Ingredients (Serves 2)

• 1/2 cup chia seeds ($1.50)
• 1 cup unsweetened almond milk ($0.80)
• 1/2 cup Greek yogurt ($1.00)
• 1 tsp vanilla extract ($0.15)
• 1/2 tsp cinnamon ($0.10)
• 1 tbsp raw honey ($0.20)
• 1 cup mixed berries ($2.00)
• 2 tbsp ground flaxseed ($0.40)

Instructions

1. In a jar, combine chia seeds, almond milk, Greek yogurt, vanilla, cinnamon, and honey
2. Stir well to combine and break up any clumps
3. Cover and refrigerate overnight or at least 4 hours
4. Stir again in the morning, adding more milk if too thick
5. Top with fresh berries and ground flaxseed
6. Eat directly from jar or transfer to bowl

Ingredients (Serves 2)

• 2 cups fresh spinach ($1.50)
• 1 cup frozen mango ($1.00)
• 1/2 frozen banana ($0.25)
• 1/2 cup Greek yogurt ($0.75)
• 1/2 cup unsweetened almond milk ($0.40)
• 1 tbsp almond butter ($0.30)
• 2 tbsp granola ($0.40)
• 2 tbsp coconut flakes ($0.50)
• 1/4 cup fresh berries ($1.00)

Instructions

1. Add spinach, frozen mango, frozen banana, yogurt, almond milk, and almond butter to blender
2. Blend until smooth and creamy
3. Divide between two bowls
4. Top each with granola, coconut flakes, and fresh berries
5. Serve immediately with a spoon

Ingredients (Serves 2)

• 1 cup cooked quinoa ($1.50)
• 2 cups spinach ($1.50)
• 1 cup cherry tomatoes, halved ($1.50)
• 1/2 cucumber, diced ($0.50)
• 1/4 red onion, thinly sliced ($0.20)
• 1/4 cup Kalamata olives ($0.80)
• 2 oz feta cheese ($1.50)
• 3 tbsp extra virgin olive oil ($0.60)
• 2 tbsp lemon juice ($0.30)
• 1 tsp oregano ($0.10)
• Salt and pepper

Instructions

1. Prepare quinoa according to package directions if not already cooked
2. In a large bowl, combine quinoa, spinach, tomatoes, cucumber, and red onion
3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper
4. Pour dressing over salad and toss gently
5. Top with Kalamata olives and feta cheese
6. Divide into two bowls or containers for meal prep
7. Serve at room temperature or chilled

Ingredients (Serves 2)

• 10 oz boneless chicken breast ($3.00)
• 8 butter lettuce leaves
• 1 cup shredded carrots ($0.50)
• 1/2 cup shredded red cabbage ($0.40)
• 2 tbsp tahini ($0.50)
• 1 tbsp fresh lemon juice ($0.15)
• 1 tsp turmeric ($0.15)
• 1/2 tsp fresh minced ginger ($0.10)
• 1 clove garlic, minced
• Salt and pepper
• Fresh cilantro

Instructions

1. Slice chicken breast into thin strips
2. Heat a skillet over medium-high heat with a light coating of oil
3. Cook chicken strips 5–6 minutes until cooked through; set aside
4. In a small bowl, whisk together tahini, lemon juice, turmeric, ginger, garlic, salt, and pepper
5. Add 1–2 tbsp water to thin sauce to desired consistency
6. Gently separate lettuce leaves and arrange on a plate
7. Distribute shredded carrots and red cabbage among leaves
8. Top each with cooked chicken strips
9. Drizzle tahini sauce over chicken
10. Garnish with fresh cilantro and serve

Ingredients (Serves 2)

• 2 medium beets, roasted and cubed ($1.50)
• 4 cups mixed salad greens ($2.00)
• 1/2 cup walnuts, chopped ($1.50)
• 1/4 red onion, thinly sliced ($0.20)
• 2 oz goat cheese ($2.00)
• 3 tbsp extra virgin olive oil ($0.60)
• 1 tbsp apple cider vinegar ($0.15)
• 1 tsp Dijon mustard ($0.10)
• Salt and pepper
• 1 tbsp fresh dill ($0.20)

Instructions

1. If using fresh beets, roast at 400°F for 45–50 minutes, then cool and cube
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper
3. Arrange mixed greens on two plates
4. Top with roasted beet cubes, walnuts, red onion slices, and goat cheese
5. Drizzle with vinaigrette
6. Garnish with fresh dill
7. Serve immediately

Ingredients (Serves 2)

• 1 lb large shrimp, peeled ($6.50)
• 4 cups arugula ($2.00)
• 1 cup cherry tomatoes, halved ($1.50)
• 1/2 yellow bell pepper, sliced ($0.50)
• 1/4 red onion, thinly sliced ($0.20)
• 2 tbsp fresh basil, chopped
• 3 tbsp extra virgin olive oil ($0.60)
• 2 tbsp balsamic vinegar ($0.20)
• 2 cloves garlic, minced
• 1 tsp fresh lemon juice ($0.10)
• Salt and pepper

Instructions

1. Pat shrimp dry and season with salt and pepper
2. Mix minced garlic with 1 tbsp olive oil
3. Toss shrimp with garlic oil
4. Heat a grill pan over high heat
5. Grill shrimp 2–3 minutes per side until pink and cooked through
6. In a small bowl, whisk together 2 tbsp olive oil, balsamic vinegar, and lemon juice
7. Arrange arugula on two plates
8. Top with tomatoes, bell pepper, and red onion
9. Arrange grilled shrimp over salad
10. Drizzle with balsamic vinaigrette and garnish with fresh basil

Ingredients (Serves 2)

• 2 large whole wheat wraps ($1.20)
• 1 can chickpeas, drained ($0.60)
• 2 cups mixed roasted vegetables (bell pepper, zucchini, red onion)
• 2 tbsp hummus per wrap ($0.50)
• 2 cups fresh spinach ($1.50)
• 2 tbsp tahini ($0.50)
• 1 tbsp lemon juice ($0.15)
• 1 tsp turmeric ($0.15)
• Salt, pepper, garlic powder

Instructions

1. Preheat oven to 425°F
2. Toss chopped vegetables with 1 tbsp olive oil and spices
3. Roast 15 minutes until tender
4. Warm wraps according to package directions
5. Make sauce by whisking tahini, lemon juice, turmeric, and garlic powder with 2 tbsp water
6. Spread hummus on each wrap
7. Layer spinach on wraps
8. Top with roasted vegetables and chickpeas
9. Drizzle with tahini sauce
10. Roll tightly and slice in half, serve immediately

Ingredients (Serves 2)

• 2 salmon fillets, 5 oz each ($8.00)
• 2 cups broccoli florets ($1.50)
• 1 cup Brussels sprouts, halved ($1.50)
• 2 tbsp fresh herbs (dill, parsley) ($0.30)
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil ($0.40)
• Juice of 1 lemon ($0.30)
• Salt and pepper

Instructions

1. Preheat oven to 425°F
2. Toss broccoli and Brussels sprouts with 1 tbsp olive oil, salt, and pepper
3. Spread on a baking sheet and roast 15 minutes
4. Place salmon on a separate baking sheet or make room with vegetables
5. Mix minced garlic, remaining olive oil, fresh herbs, lemon juice, salt, and pepper
6. Rub mixture over salmon fillets
7. Roast salmon 12–15 minutes until it flakes easily
8. Finish vegetables with salmon if needed to ensure both are done
9. Divide vegetables and salmon between two plates and serve immediately

Ingredients (Serves 3)

• 1 cup dry red lentils ($1.50)
• 3 cups low-sodium vegetable broth ($1.50)
• 1 can diced tomatoes ($0.60)
• 1 large onion, diced ($0.50)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced ($0.30)
• 2 tbsp curry powder ($0.30)
• 1 tbsp turmeric ($0.20)
• 3 cups fresh spinach ($2.25)
• 2 tbsp coconut oil ($0.50)
• Salt and pepper

Instructions

1. Heat coconut oil in a large pot over medium heat
2. Add diced onion and cook 5 minutes until softened
3. Add minced garlic and ginger, cook 1 minute until fragrant
4. Add curry powder and turmeric, cook 1 minute to toast spices
5. Add red lentils, vegetable broth, and diced tomatoes
6. Bring to boil, then reduce heat and simmer 15–18 minutes
7. Lentils should be tender and mixture slightly thickened
8. Stir in fresh spinach until wilted, about 2 minutes
9. Season with salt and pepper to taste
10. Divide among three bowls and serve hot

Ingredients (Serves 2)

• 10 oz boneless chicken breast ($3.00)
• 2 cups broccoli florets ($1.50)
• 1 cup snap peas ($0.90)
• 2 cups mushrooms, sliced ($2.00)
• 1 cup brown rice, cooked ($0.60)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced ($0.30)
• 2 tbsp low-sodium soy sauce ($0.15)
• 1 tbsp sesame oil ($0.30)
• Juice of 1 lime ($0.30)
• Green onions, sliced

Instructions

1. Cook brown rice if not already prepared
2. Slice chicken breast into bite-sized pieces
3. Heat sesame oil in a large wok or skillet over high heat
4. Add chicken and cook 6–7 minutes until cooked through; remove and set aside
5. Add minced garlic and ginger, cook 30 seconds until fragrant
6. Add mushrooms and cook 3–4 minutes until softened
7. Add broccoli and snap peas, stir-fry 4–5 minutes until tender-crisp
8. Return chicken to pan, add soy sauce and lime juice, toss to combine
9. Cook 1 minute more to heat through
10. Divide rice between two bowls, top with stir-fry and garnish with green onions

Ingredients (Serves 2)

• 2 white fish fillets, 5 oz each — cod or halibut ($6.00)
• 1.5 cups cherry tomatoes, halved ($2.25)
• 1/4 cup Kalamata olives ($0.80)
• 1/4 cup fresh basil, chopped ($0.40)
• 3 cloves garlic, minced
• 1/2 red onion, thinly sliced ($0.30)
• 2 tbsp extra virgin olive oil ($0.40)
• 1 tbsp lemon juice ($0.15)
• Salt and pepper

Instructions

1. Preheat oven to 425°F
2. In a baking dish, combine halved tomatoes, olives, minced garlic, sliced onion, fresh basil, lemon juice, olive oil, salt, and pepper
3. Roast tomato mixture for 8 minutes
4. Place fish fillets on top of tomato mixture
5. Season fish with salt and pepper
6. Return to oven and bake 12–15 minutes until fish flakes easily
7. Transfer fish and tomato mixture to plates and serve immediately

Ingredients (Serves 2)

• 1 can chickpeas, drained ($0.60)
• 1 cup cooked farro or quinoa ($1.50)
• 2 cups fresh spinach ($1.50)
• 1 cup roasted sweet potato chunks ($1.00)
• 1 cup roasted red bell pepper ($1.50)
• 1/4 red cabbage, shredded ($0.40)
• 1/4 cup tahini ($0.50)
• 2 tbsp lemon juice ($0.30)
• 2 cloves garlic, minced
• 1 tsp turmeric ($0.15)
• Salt and pepper
• Fresh cilantro

Instructions

1. If using fresh vegetables, roast sweet potato and bell pepper at 425°F for 20–25 minutes
2. Cook farro or quinoa according to package directions
3. Make tahini dressing by whisking together tahini, lemon juice, minced garlic, turmeric, salt, pepper, and 2–3 tbsp water
4. Arrange spinach as base in two bowls
5. Top with roasted vegetables, chickpeas, and cooked farro
6. Add shredded red cabbage
7. Drizzle with tahini dressing
8. Garnish with fresh cilantro and serve immediately