Recipes
Real food. Three or four steps. Flavors from everywhere.
Every recipe emphasizes grocery-store ingredients, easy preparation, affordability, protein, fiber and reasonable portions.
12 recipes
Seared Salmon with Zucchini & Lemon Rice
Crisp-skinned salmon, quick sautéed zucchini ribbons and lemony rice. Everything you need on one plate in 20 minutes.
Garlic Chicken, Broccoli & Brown Rice
The reliable weeknight skillet: garlic-lemon chicken, crisp-tender broccoli and brown rice with chili flakes. Fifteen minutes with pre-cooked rice.
Mediterranean Chicken Rice Bowl
Oregano-lemon chicken over brown rice with cucumber, tomatoes, red onion, olives and chickpeas. Gluten-free, dairy-free and travels well.
Greek Chicken Souvlaki Plate
Lemon-oregano chicken skewers with lemon rice and a tomato-cucumber salad. All the souvlaki flavor, no yogurt or pita needed.
Baked Salmon, Quinoa & Broccoli Box
A clean meal-prep box: lemon-pepper salmon, fluffy quinoa, steamed broccoli and cherry tomatoes. Reheats well or eats cold.
Roasted Vegetable & Quinoa Bowl with Lemon Tahini
Sweet potato, red pepper and zucchini roasted until caramelized, over quinoa and chickpeas with a lemon-tahini drizzle. Vegan and filling.
Ginger Sesame Tofu & Vegetable Stir-Fry
Crisp tofu with broccoli, peppers and snap peas in a ginger-sesame sauce over rice. Fast and colourful.
Chickpea & Spinach Lemon Rice
Cumin-spiced chickpeas and spinach folded through lemony rice with toasted almonds. Travels beautifully.
Beef Burrito Bowl
Lean beef with cumin and lime over brown rice, black beans, corn, pico de gallo and avocado.
Asian Ginger Chicken
Quick stir-fried chicken with ginger, garlic, broccoli and peppers over brown rice. Big flavor, little time.
Mexican Chicken Bowl
Spiced chicken with black beans, corn, avocado and pico de gallo over rice. Fiber-rich and endlessly customizable.
Teriyaki Salmon Rice Bowl
Japanese-inspired salmon glazed with a light teriyaki over rice with edamame, cucumber and avocado.
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