We love a good Caesar salad for lunch in the summer, but not all Caesar’s are created equal. Considering the salad is mostly lettuce, the dressing is what makes or breaks a Caesar salad. 

This Ultimate Caesar Dressing is low calorie, high protein, and packed with flavor. It only takes a few minutes to put together and keeps well in the fridge for about a week. Once you try this dressing, you’ll never go back to store-bought Caesar dressing again! 

NOTES:

If you’re vegan or vegetarian, substitute capers for anchovies to keep that briny flavor. If you’re vegan, swap out the parmesan cheese for nutritional yeast or for a vegan parmesan.  

INSTRUCTIONS

1. Add all ingredients to a high-powered blender or food processor and blend until smooth. 
2. Toss as much as you’d like into some fresh romaine lettuce.
3. Top with parmesan, grilled chicken, salmon, croutons, or anything else you’d like. 
4. Serve and enjoy! 

If you’re looking to nourish your body with wholesome ingredients while juggling the demands of a busy life, this recipe is designed with you in mind! In this fast-paced world, finding time to prepare healthy meals can be a challenge, but fear not! The Teriyaki Chicken Bowl is a perfect solution for those seeking a quick and nourishing option. By swapping traditional rice for cauliflower rice, we’re reducing the carb content while boosting the vegetable intake. Plus, the homemade teriyaki sauce ensures we have full control over the ingredients, minimizing unnecessary additives and sugars commonly found in store-bought options. 

With its vibrant colors and incredible flavors, this bowl will not only satisfy your hunger but also keep you on track with your fitness goals. So, roll up your sleeves, gather your ingredients, and embark on a culinary journey that supports your well-being. Whether you’re a fitness enthusiast or a busy mom looking for nutritious meals for the whole family, this Teriyaki Chicken Bowl recipe is here to make your life easier and tastier. Let’s get cooking and fuel our bodies with deliciousness! 

NOTES: 

• You can use any vegetables you like for this bowl. We roasted one head of broccoli, one red bell pepper, one yellow bell pepper, and four carrots. Bok choy would be great for this as well.  
• We used cauliflower rice for this bowl and bought it frozen. You can also skip the rice entirely or use regular rice. 
• We love this homemade teriyaki sauce and sometimes double it to make teriyaki salmon or stir-fry some veggies and tofu with it later in the week. It keeps in the fridge for about a week.  

INSTRUCTIONS

1. Preheat the oven to 425. Prep your vegetables, toss in olive oil, season with salt and pepper and roast for 15-20 minutes. 
2. In a medium skillet, heat olive oil on medium-high heat. Add chicken to the skillet once hot and cook for 3-4 minutes on each side. Check to make sure the internal temperature reaches 160 and if not, cook for another 3 minutes or until done. 
3. Meanwhile, make your sauce by whisking together tamari, water, honey, brown sugar, rice vinegar, peanut oil, ginger, garlic, and cornstarch.  
4. Once the chicken has been cooked, pour the sauce into the pan with the chicken and thicken the sauce by cooking for about another minute or so. Stir throughout to avoid sticking. 
5. To assemble the bowls, place ⅓-½ cup of cauliflower rice (optional) into the bowl, and top with roasted vegetables and chicken. Spoon additional sauce over if desired and garnish with green onions, avocado, hot sauce, or anything else you’d like. 
6. Serve and enjoy! 

Makes 4-6 servings 

If you’re not avoiding carbs, just throw the fish, slaw, and sauce onto a heated corn tortilla and enjoy!  

NOTES: 

• We used Tajin seasoning as my chili lime seasoning. It’s quite salty so we skipped additional salt. If you use another version of a chili lime seasoning with less salt you may need to add salt. 
• Taste and adjust the sauce as needed. You may even want to add a bit of water to thin the sauce, or an ⅛ teaspoon of sugar to tone down the tanginess.  

Serves 4 

INSTRUCTIONS

1. Season both sides of the fish with cumin and chili lime seasoning. Heat olive oil in a large skillet and cook fish for about 3-5 minutes on each side or until thoroughly cooked. 
2. Meanwhile, make your sauce by combining all the sauce ingredients listed above. Taste and adjust seasonings as needed and add water if desired in order to thin. Then refrigerate until ready to use. 
3. Combine all slaw ingredients. 
4. To assemble the bowls, divide the slaw into bowls, lay cod on top of the slaw, and drizzle sauce onto the fish. Or for tacos, heat tortillas and place ⅓ – ½ of each fish filet into a tortilla. Top with the slaw and sauce. 
5. Serve with lime wedges & enjoy! 

Did we mention it’s all made in one pan? Easy to make and easy to clean up!

NOTES:

• We used a 6.5-ounce jar of pesto for this recipe. If you have time to make homemade pesto, homemade pesto is always amazing. However, this recipe has so much flavor that even the store-bought version tastes amazing.
• We used chicken thighs, but if you prefer breast use that, but be sure to adjust your cooking time and check that your internal temp is 165.

Serves 8

INSTRUCTIONS

1. Cut chicken into bite-sized pieces and place in a bowl, then mix in lemon juice and ½ cup pesto. Let marinate at room temperature for 20-30 minutes.
2. Heat olive oil in a large skillet. Add chicken, onion, red bell pepper, and garlic to the skillet. Cook for 10-15 minutes at medium heat or until almost thoroughly cooked.
3. In a separate small pan, toast pine nuts over medium heat for about 5 minutes or until fragrant. Then set aside.
4. Add wine and allow to reduce until mostly evaporated.
5. Then add white beans, sun-dried tomatoes, and cherry tomatoes. Cook until white beans and tomatoes have softened, or about 20 minutes. Add additional broth as needed.
6. Top with pine nuts. Serve with additional pesto.
7. Serve and enjoy!

NOTES: 

• You can use either chicken breast or thighs. Use a thermometer to check for chicken doneness, especially if you use thighs. It should read 165 when the chicken is fully cooked. Dice the chicken before marinating. 
• If you’re marinating the chicken for a few hours, leave it in the refrigerator until about 30 minutes before you’ll be cooking it so it can come to room temperature. This helps it cook more evenly.  
• We believe garlic should be measured with your heart so feel free to add more if you’d like! 
• For the tzatziki, if you don’t want a watery dip, squeeze the excess juice out of your cucumber. We peeled the cucumber, put it through the shredder attachment on the food processor, and then squeezed out the juice with a cheesecloth.  
• If avoiding dairy, opt for an unsweetened vegan Greek yogurt.  
• We used vegetable broth instead of water when making the rice so it would be more flavorful, but the rest of the bowl is flavorful enough that you can skip this if you don’t have broth on hand.  
• This bowl is also great served cold! 

INSTRUCTIONS

1. Combine the chicken marinade ingredients (olive oil, garlic, lemon juice, red wine vinegar, oregano, Greek yogurt, and salt and pepper) in a large freezer bag. Add the chicken into the bag and massage the marinade into it until evenly coated and let it marinate for at least 30 minutes.  
2. Meanwhile, make the cucumber salad by mixing the lemon juice, vinegar, olive oil, garlic, and oregano. Toss in the cucumber and cherry tomatoes and season with salt and pepper. Refrigerate.  
3. To make the tzatziki, combine the cucumber, Greek yogurt, garlic, dill, lemon juice, salt, and pepper. Stir to combine. Taste and adjust seasoning as needed. Refrigerate.  
4. Cook your rice as directed on the package.  
5. Heat a large skillet over medium-high heat and add olive oil. Drain the excess liquid from the chicken marinade, then add chicken to the skillet. Chicken breasts will likely take about 6-8 minutes to cook, while thighs may take 12-18 minutes. Flip halfway through and use a meat thermometer to check for temperature.  
6. To assemble the bowls, divide up the rice, top it with chicken, and place the cucumber salad and tzatziki right on top. If meal prepping, leave the salad and sauce on the side so you can heat the chicken and rice before serving. 
7. Garnish with some thinly sliced red onion if desired.  
8. Serve, & enjoy! 

Save this recipe for those days when you don’t have a lot of time for lunch! This pasta salad is packed with plenty of veggies and protein to keep you full! The dressing has lemon and dill which makes for a tangy and herbaceous salad. 

NOTES: 

• For the pasta, we used two 9-oz packages of chickpea rotini. Farfalle or macaroni would also work, or any pasta you like! 
• When making the dressing, start with one tablespoon of lemon juice and add more if you prefer a tangier dressing.  

INSTRUCTIONS

1. Cook pasta according to the directions on the box. 
2. Steam broccoli. 
3. Whisk all dressing ingredients until fully combined. 
4. Add all salad ingredients to a large salad bowl. 
5. Pour dressing into salad bowl & toss to coat evenly.  
6. Garnish with lemon wedges & extra dill.  (optional) 
7. Serve & enjoy! 

This soup has literally 8 ingredients – including olive oil. It’s a great way to use up leftover chicken, or a rotisserie chicken. Cook time is under 30 minutes and prep is so minimal – dicing the onion is the most labor-intensive part!  

You’d expect a soup this creamy to have, well, cream in it. Or at least some dairy! But this soup is dairy-free.  

NOTES: 

• While this soup is incredibly easy, you can end up with scrambled eggs if you don’t temper your eggs. To avoid this, take your eggs out early and let them come to room temperature, or slowly whisk the hot broth into your eggs. 

• We highly recommend zesting your lemons as part of your prep. The zest makes a huge difference even though it’s a garnish. The parsley is optional as well but if you have it on hand, add it because it really amps up the flavor.  

INSTRUCTIONS

1. Heat olive oil in a soup pot over medium heat. Then add onions. Sauté until soft or about 5 minutes. 
2. Add chicken broth and bring to a boil. Then, add rice. Reduce heat and simmer for 20 minutes, or until rice is cooked.  
3. While rice is cooking, whisk eggs in a medium mixing bowl until eggs are smooth. then add lemon juice.  
4. Whisk in one cup of hot broth into the egg mixture and set aside.  
5. Add chicken to soup pot. Heat for 3-5 minutes or until the chicken is warmed. Season with salt and pepper to taste, then turn off the heat.  
6. Slowly stir the egg mixture into the soup until fully combined. 
7. Garnish with lemon zest and fresh parsley. Serve & enjoy! 

NOTES:  

• The longer you marinate the steak, the better! Overnight is best but if you only have a few hours, marinate as long as possible and remove from the refrigerator about 30 minutes before bringing the steak to room temp. This helps it cook evenly.   
• You may need to cook your vegetables in batches, especially if using a smaller skillet. Avoid overcrowding the pan as this will steam the veggies.  
• We kept the garnishes simple, using only cilantro, lime, and avocado. But add black beans, salsa, green chiles, sour cream, or any additional garnishes you like.   
• If possible, cook your rice with vegetable or chicken broth instead of water for more flavor.   
• These reheat well, making them ideal for meal prep. 

INSTRUCTIONS

1. Combine all the steak ingredients, other than the steak, in a large bowl or a large bag. Add the steak and ensure it’s evenly coated, then place in refrigerator and allow to marinate for at least 30 minutes but preferably 2 hours or overnight. Remove from the refrigerator to bring to room temp about 30 minutes before you plan to cook.   
2. Cook rice according to package, using vegetable or chicken broth if possible, for more flavorful rice.  
3. Heat a large skillet with some olive oil and sauté vegetables until slightly blackened. Do not overcrowd the skillet or the veggies will end up steamed. Separate into batches if needed.   
4. When the last batch of veggies is cooking, heat olive oil in a second large skillet. Cook the steak for a few minutes on each side.   
5. Assemble the bowls by dividing up the rice, steak, and vegetables, and garnish with cilantro, lime, avocado slices, and any additional garnishes you’d like.  
6. Serve & enjoy!  

The miso-glazed salmon is the star of this bowl. The miso glaze is sweet and savory and the salmon is perfectly seared and tender. The marinated cabbage is slightly tangy and crunchy, while the shiitake mushrooms are earthy, rich, and buttery. Add buttery avocado and bright, citrusy cilantro and you have yourself a dynamic, well-balanced meal. 

NOTES: 

• We used peanut oil for this recipe. If you’re allergic to peanuts, swap for sesame oil, walnut oil, or coconut oil.  
• We used white rice but feel free to sub cauliflower rice, brown rice, quinoa, or any grain you’d like.  
• Although the salmon was quickly marinated, it was still very flavorful. If you have time to prep the salmon and cabbage ahead of time, marinate those both for longer for an even more flavorful dish.  
• If shiitake mushrooms aren’t your favorite, feel free to substitute any mushroom you prefer, or try adding edamame instead! 
• We used pre-shredded to save time on chopping. You could also use kimchi – however, the fresh, crunchy cabbage gave this bowl a little more complexity and texture. 

INSTRUCTIONS

1. In a medium bowl, mix together all the ingredients for the Miso Glaze. Marinate salmon in the glaze while you work on the next steps.  
2. To make the marinated cabbage, whisk together the juice of one lime, peanut oil, honey, and salt in a large bowl. Then add shredded cabbage and toss to coat. 
3. Heat 1 tablespoon of peanut oil and olive oil in a medium skillet over medium-high heat. Sauté shiitake mushrooms with a pinch of salt for about 3 minutes or until soft. Remove from the pan and place in a separate bowl. 
4. Add another 1 tablespoon each of peanut oil and olive oil to the same pan on medium-low heat. Place salmon skin side down and cook for 2-3 minutes. Flip and cook for another 2-3 minutes or until thoroughly cooked. Remove from heat once cooked.  
5. To assemble the bowls, add rice, top with salmon, then add cabbage, avocado, and cilantro.  
6. Serve & enjoy! 

NOTES: 

• We used Beyond Meat Hot Italian Sausage for this recipe, but you can substitute any spicy Italian sausage. If using Beyond Meat, thaw and slice in half lengthwise, then peel off the casing.  
• We used a vegetable peeler to make the zucchini ribbons but recommend using a mandolin. We also used zucchini and yellow squash but you can use just one if you prefer. This dish is traditionally made with eggplant so feel free to swap zucchini for eggplant if you’d like! 
• If you’re vegan, substitute vegan pesto, vegan ricotta, vegan mozzarella shreds, and vegan parmesan instead of fontina).  

INSTRUCTIONS

1. Preheat the oven to 425. 
2. In a large pot, heat olive oil and add sausage. Cook sausage for about 5-7 minutes, until browned on all sides.  
3. Add bell pepper, tomatoes or tomato sauce, oregano, thyme, red pepper flakes, and salt and pepper. Reduce heat and simmer for about ten minutes. The sauce should begin to thicken. 
4. Using a mandolin or vegetable peeler, slice zucchini into thin ribbons and lay them flat on a clean dish towel or a paper towel.  
5. Combine ricotta, fontina cheese, and ½ cup of the pesto in a medium bowl. 
6. Lightly grease a 9×13 baking dish and pour in about ¾ of the sauce. Then assemble the zucchini by laying two ribbons side by side and spooning a rounded tablespoon of the cheese and pesto mixture onto the center. Roll zucchini up and place the seam side down into the baking dish.  
7. Then pour the remaining sauce over the zucchini rolls, and the rest of the pesto, tear up the mozzarella, and spread evenly on top.  
8. Bake for 15-20 minutes or until the mozzarella is melted and slightly browned. Allow to cool for 5 minutes. Garnish with fresh basil, and parsley (optional).  
9. Serve & enjoy!