light main meals.

ASIAN SALAD WITH PEANUT SESAME DRESSING
PREP TIME: 20 min
COOK TIME: 0 min
TOTAL TIME: 20 min
MAKES 4 SERVINGS

Cabbage is full of vitamin K, may reduce the risk of cancer, and is loaded with vitamins and minerals. This Asian salad is incredibly savory while still being light. It’s a crowd-pleaser and can be made in large portions for parties.

INGREDIENTS FOR PEANUT SESAME DRESSING:
2 tablespoons creamy peanut butter
2 tablespoons coconut aminos
2 tablespoons rice vinegar
1 tablespoon apple cider vinegar
1 tablespoon avocado oil or water
1 teaspoon maple syrup
2 teaspoons black sesame seeds
⅛ teaspoon ground garlic powder
⅛ teaspoon chili powder
INGREDIENTS FOR SALAD:
4 cups green or savoy cabbage, shredded
3 cups red cabbage, shredded
1 cup carrots, shredded
1 large red pepper, cored, seeded, and sliced
⅓ cup cashews, whole pieces and crushed, for garnish
black sesame seeds, for garnish

PREPARATION:
1. Prepare dressing by whisking together all dressing ingredients. To thin dressing, add 1 tablespoon of water at a time until desired consistency is reached. Taste and adjust seasoning as needed. Dressing can be made in advance and stored in an airtight glass container in the refrigerator for up to 1 week.
2. In a mixing bowl, place the cabbages, carrots, and peppers. Add the dressing and toss together to combine.
PER SERVING: 237 calories, 7 grams protein, 26 grams carbohydrates, 15 grams total fat

RADISH & AVOCADO SALAD

PREP TIME: 15 min
COOK TIME: 0 min
TOTAL TIME: 15 min
MAKES 2 SERVINGS

This salad is tiny but packs quite a bite. It’s beautiful and delicious, but most of all, it’s loaded with health benefits. Radishes help protect against cancers and viral infections while aiding in digestion. They’re also known for eliminating toxins. Avocados are a great source of potassium, vitamins B5, B6, E, C, and K, and folate.

INGREDIENTS:
2 cups microgreens or arugula
2 cups radishes, diced
1 Hass avocado, halved, cored, peeled, and diced
1 tablespoon extra-virgin olive oil
1 lime, juiced
ground black pepper, to taste
sea salt, to taste

PREPARATION:
In a mixing bowl, gently toss together all the ingredients, and serve!

PER SERVING: 201 calories, 3 grams protein, 12 grams carbohydrates, 17 grams total fat

CHICKPEA SOUP
PREP TIME: 10 min
COOK TIME: 25 min
TOTAL TIME: 35 min
MAKES 6 SERVINGS

This is a quick and easy soup that takes just 35 minutes to prepare.

INGREDIENTS:
3 cups vegetable broth, unsalted or low sodium
3 cups water
2 medium Yukon or russet potatoes, peeled and cubed (about 4 cups)
1 small onion, peeled and halved
1 garlic clove, minced
1 tablespoon ground cumin
1½ teaspoons sea salt or to taste
½ teaspoon ground black pepper
2 15-ounce cans chickpeas, drained and rinsed (about 3–3½ cups)

PREPARATION:
1. To a large pot, add the 3 cups of vegetable broth and 3 cups of water and bring to a boil.
2. Add peeled and cubed potatoes and onion to boiling liquid.
3. Stir in the garlic, cumin, salt, and pepper.
4. Reduce to a simmer and cook uncovered for about 15 minutes, until potatoes are soft.
5. Transfer the onion and half of the potatoes with some broth to a blender. Add 1 can of chickpeas, and blend until smooth and creamy.
6. Transfer the soup mixture back into the pot and add the remaining chickpeas.
7. Continue to cook, stirring occasionally, at low heat for another 5–10 minutes. Taste and adjust the seasonings, if necessary.
8. Ladle the soup into bowls and enjoy! Feel free to add spinach or a green of your choice upon serving.

TIP: Leftovers can be stored in the refrigerator in an airtight container for a couple of days or in the freezer for up to 1 month.
PER SERVING: 191 calories, 7 grams protein, 36 grams carbohydrates, 2 grams total fat

ROASTED BUTTERNUT SQUASH & QUINOA

PREP TIME: 15 min
COOK TIME: 25 min
TOTAL TIME: 40 min
MAKES 4 SERVINGS

This salad can be enjoyed warm or cold, and it is one of my lunchtime favorites because it’s a complete protein source with just the right amount of flavor and crunch. We prepare this dish over the weekend, and have it ready to go in the fridge for weekday power lunches.

INGREDIENTS:
1 large butternut squash, peeled and diced
1 cup cooked Quinoa
1 Hass avocado, halved, pitted, and chopped into cubes
1 small lemon, juiced
sea salt, to taste
ground black pepper, to taste
¼ cup pumpkin seeds (pepitas)

PREPARATION:
1. Preheat oven to 350F. Steam the squash for 5–7 min. Scatter the squash bits over a parchment-lined baking sheet and roast in the oven for 10–15 minutes or until the edges are slightly browned.
2. In a mixing bowl, toss together the squash, quinoa, avocado, lemon juice, salt, and pepper. Transfer to a serving dish, sprinkle with pepitas and enjoy.

PER SERVING: 256 calories, 7 grams protein, 40 grams carbohydrates, 10 grams total fat