Salmon and Vegetables: Pan-sear salmon fillets and serve with steamed or roasted vegetables like broccoli or asparagus
Quinoa Salad: Toss cooked quinoa with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette dressing.
Stir-Fried Tofu and Vegetables: Stir-fry tofu cubes with bell peppers, snap peas, and mushrooms, seasoned with soy sauce and garlic.
Chickpea Salad: Combine canned chickpeas with diced cucumbers, cherry tomatoes, red onion, and a lemon-tahini dressing.
Turkey Lettuce Wraps: Fill lettuce leaves with ground turkey cooked with diced bell peppers, onions, and spices.
Shrimp and Avocado Salad: Mix cooked shrimp with avocado slices, arugula, and a simple olive oil and lemon dressing.
Bean and Vegetable Soup: Heat up a can of mixed beans with diced carrots, celery, and spinach in vegetable broth.
Miso Soup with Tofu: Combine miso paste with hot water, add cubed tofu, green onions, and seaweed for a quick and comforting soup.