HEALTHY FOOD, MADE SIMPLE

Everyday High-Protein Yogurt Parfait

• 3/4 cup nonfat Greek yogurt

• 1/8 cup almonds (2 Tbsp), chopped or sliced

• 1/2 cup berries

• Drizzle of honey, optional

Layer Greek yogurt, berries, and almonds in a bowl or jar. Drizzle with honey, if desired.

Make ahead: Prepare the night before or meal prep in the beginning of the week for an easy, protein-rich breakfast on busy mornings. Store covered in the refrigerator until ready to eat.

Mediterranean Chicken Bowl

• 3 oz grilled chicken breast

• ½ cup cooked quinoa

• 1 cup chickpea vegetable salad

Chickpea Vegetable Salad

• 1 can chickpeas, drained and rinsed

• 1–2 bell peppers, diced

• ½ cucumber diced

• 1/2 cup grape tomatoes halved

• 1/4 cup greek olives

• 1–2 tbsp olive oil

• 1–2 tbsp vinegar

• Salt, pepper and garlic to taste

• Fresh parsley, optional

Combine chickpeas, peppers and tomato. Toss with olive oil, vinegar, garlic, salt and pepper. Add parsley if desired. Divide the salad evenly between 4–5 meal-prep bowls. Add 3 oz chicken and ½ cup cooked quinoa to each bowl.

***I've learned to make extra, my teenagers want them for lunch, too

Energizing Green Smoothie

• 1 cup water

• 1 cup tightly packed fresh spinach

• ½ cup frozen pineapple

• ½ cup frozen mango

Blend water and spinach until smooth. Add frozen pineapple and mango. Blend until smooth and creamy.

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