Season salmon fillets with herbs, garlic, and lemon juice, then grill for a few minutes on each side. Serve with steamed broccoli, carrots, and asparagus.
Mix canned chickpeas with cherry tomatoes, cucumbers, olives, feta cheese, and a drizzle of olive oil and lemon juice. Serve as a refreshing salad.
Sauté chopped vegetables like bell peppers, zucchini, and mushrooms in a pan with garlic and ginger. Add cooked quinoa and a splash of low-sodium soy sauce for a quick stir-fry.
Layer sliced tomatoes, fresh mozzarella, and avocado. Drizzle with balsamic glaze and sprinkle with fresh basil for a light and flavorful salad.
Mix canned tuna with white beans, cherry tomatoes, red onion, and a simple vinaigrette dressing for a protein-packed salad.
Cook ground chicken with minced garlic and ginger. Serve in lettuce leaves and top with shredded carrots, sliced cucumber, and a drizzle of hoisin sauce.
Thread shrimp, cherry tomatoes, and bell peppers onto skewers. Grill or broil for a few minutes until shrimp is cooked through.
Combine diced mango, avocado, red onion, cilantro, and lime juice to make a vibrant salsa. Serve with grilled chicken breasts.