Garbanzo and pinto beans tossed with fresh herbs and garden peas make for a lovely and filling lunch throughout the week.
Red quinoa, aduki beans and kale enhanced with garlic, onions, mushrooms and turmeric make a great Sunday dish to feed you all week.
Raspberries, avocado, non-fat yogurt, local honey and green tea makes for a lovely start to your day that keeps you full until lunchtime.
This roasted beet salad uses both golden and red beets to create a colorful salad that can be served warm or cold.
Kale is available throughout most of the year and massaging it with some olive oil and vinegar creates an awesome base for any salad.
Shredded chicken breast doesn't need mayo to be a salad, try this zesty Hawaiian dressing version. Lower in fat and calories and much more flavor.
Shredded beets, rolled oats, avocado or banana and coconut are sweetened with maple syrup and vanilla to make for a healthy and super-tasty snack.
A warm salad with kale, beets, oyster mushrooms and purple carrots accented with ground turkey in a spiced yogurt sauce is very satisfying.
Making soup on Sunday for lunch during the workweek is a great way to ensure you are nourishing your body at work and it cleans out the fridge!
Start your day off right blending non-fat greek yogurt, blueberries, kale, almond coconut milk and honey into a energizing and healthy smoothie.