This Egg Breakfast Salad is amazing and so quick and easy to make…the ingredients are always available and breakfast will be ready in no time. Add extra protein and turn the salad into a meal in a bowl:
 
• Add crumbled feta, goat cheese or blue cheese for a delicious tang.
• Add dry roasted unsalted sunflower seeds for a delicious and nutritious crunch.
 
Ingredients – Salad:
1 Cup of Butter Lettuce or Romaine Lettuce
1 Egg Soft Boiled or Hard Boiled
¼ Cup Cherry Tomatoes, sliced in halves
1 Small Avocado, thinly sliced
1 – 2 Tablespoons of Feta Cheese, crumbled
Ingredients – Dressing:
1 – 2 Teaspoons Extra-Virgin Olive Oil
1 – 2 Teaspoons of Lemon Juice or Balsamic Vinegar
Sea Salt, to taste
Ground Black Pepper, to taste
 
Preparation:
1) In a small pot, bring the water up to a boil, then lower it to a simmer. Add the egg to the pot, and then begin timing for seven minutes for a soft boiled egg and 10 minutes for a hard boiled egg. Remove the egg from the pot and place under running cool water for 30 seconds.
2) In a bowl, whisk oil, lemon juice or balsamic vinegar, salt and pepper.
3) Add dressing, lettuce and tomatoes and toss gently. Place on plate.
4) Sprinkle cheese, add avocado and egg. Serve immediately.
 
Serves: 1
Active Time: 5 minutes
Total Time: 10 minutes
Level: Easy

This bulgur recipe is the perfect side to any dish. It is so easy to make, so delicious and so good for you. To find out more about bulgur wheat and its amazing health benefits, checkout this article: Bulgur Wheat: The Better Wheat for Your Belly & More.
 
Ingredients:
1 Cup Bulgur
1 Can of Diced Tomatoes, petite-diced if available
1 Can of Chickpeas
2 Cups Vegetarian Broth or Water
3 Tablespoons Extra Virgin Olive Oil
1 Small Onion, chopped
3 Garlic Cloves, minced
Sea Salt, to taste
Ground Black Pepper, to taste
 
Preparation:
1) Heat the oil in a saucepan.
2) Add onions and garlic and sauté until onions are translucent.
3) Add the tomatoes, and simmer for about 2-3 minutes over medium heat to enhance the flavors.
4) Add chickpeas, bulgur, salt, pepper and vegetarian broth and bring to a boil.
5) Cover pot and turn heat to a very low simmer for about 20 minutes.
6) Turn off heat when all liquid is absorbed and fluff gently with a fork.
 
Serves: 4
Active Time: 10 minutes
Total Time: 30 minutes

Give your plain rice a makeover with this elegant turmeric rice pilaf recipe. It is very flavorful and the perfect side to any dish. The recipe includes turmeric which is really good for you…it has powerful anti-inflammatory effects and is a very strong antioxidant. Discover the 100 Awesome Health Benefits of Turmeric.
 
Ingredients:
1 Cup Rice
¼ Cup of Angel Hair Pasta, broken into small pieces about ½ inch
2 ½ Cups Vegetarian Broth, Chicken Broth or Water
3 Tablespoons Extra Virgin Olive Oil
1 ½ Teaspoon of Turmeric
Sea Salt, to taste
 
Preparation:
1) Heat the oil in a saucepan.
2) Add the pasta and sauté until golden brown.
3) Add the liquid, salt and rice and bring to a boil.
4) Cover pot and turn heat to a very low simmer for about 20 minutes.
5) Turn off heat when all liquid is absorbed and fluff gently with a fork.
 
Serves: 4
Active Time: 10 minutes
Total Time: 30 minutes

This delicious angel hair pasta dish is very easy to make with baby heirloom tomatoes, fresh basil and olive oil.
 
Ingredients:
½ Pound of Whole Grain (or Gluten Free) Capellini Pasta (Angel Hair)
3 Cups of Baby Heirloom or Cherry Tomatoes, sliced in halves
½ Cup of Fresh Basil, julienned
3 Garlic Cloves, minced
4 Tablespoons Extra-Virgin Olive Oil
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
Parmesan Cheese
 
Preparation:
1) Cook pasta as directed on package.
2) Drain pasta and then return to pot, mix with one tablespoon olive oil.
3) In a large bowl, mix tomatoes, basil, garlic and olive oil. Season with salt and pepper to taste.
4) Place pasta on a plate and add tomato mixture.
4) Garnish with freshly grated parmesan cheese.
5) Serve immediately, warm or at room temperature.
 
Serves: 4
Active Time: 10 minutes
Total Time: 15 minutes

Enjoy this delicious vegetarian dish. Cook it whole if you are concerned about the okra being slimy…this okra dish will taste even better as a leftover. Serve with rice, pasta or as a side dish.
 
Ingredients:
2 Bags of Frozen Okra (about 12 ounces each), stemmed
1 Can of Diced Tomatoes, petite-diced if available
1 Cup Vegetarian Broth or Water
2 Tablespoons Extra Virgin Olive Oil
1 Small Onion, chopped
3 Garlic Cloves, minced
Sea Salt, to taste
Freshly Ground Black Pepper, to taste
Pinch of All Spice, if available
Pinch of Dried Pepper Flakes, if desired
 
Preparation:
1) Heat the oil in a skillet.
2) Add onions and garlic and sauté until onions are translucent.
3) Add the tomatoes, and simmer for about 2-3 minutes over medium heat to enhance the flavors.
4) Add salt, pepper, vegetarian broth or water and bring to a boil.
5) Turn down the heat to medium, and cook okra until tender for about 15 – 20 minutes.
6) Serve over rice or as a side dish.
 
Serves: 4
Active Time: 15 minutes
Total Time: 30 minutes

Enjoy these golden and crispy baked french fries that will melt in your mouth. Great as a side dish for just about anything: chicken, hamburgers, kebabs, etc.
 
Ingredients:
4 Golden Medium Size Potatoes
¼ Cup Extra Virgin Olive Oil
¼ Cup Freshly Grated Parmesan Cheese
Sea Salt
Ground Black Pepper
 
Preparation:
1) Preheat oven to 400 degrees F.
2) Prepare a baking sheet with aluminum foil.
3) Peel potatoes and cut into ½ inch thick slices lengthwise, then cut again into half.
4) Place the potatoes into a pot of cold water with 1 tablespoon of salt.
5) Remove the potatoes from the water as soon as it starts boiling.
6) Drain carefully and put in a bowl. Add olive oil, salt, black pepper. Toss well.
7) Spread the fries on the baking sheet, and bake until light golden brown, about 30 minutes.
8) Remove from oven and immediately sprinkle with freshly grated parmesan cheese.
9) Let cool for about 2 minutes and serve.
 
Serves: 4
Active Time: 15 minutes
Total Time: 35 minutes

Enjoy this delicious and light summer salad with blueberries and strawberries, paired with tangy feta cheese!  Add protein and turn the salad into a meal in a bowl:
 
– Add grilled chicken breast strips or shredded rotisserie chicken breasts for a delicious and healthy meal.
– Add dry roasted unsalted slivered almonds for a delicious and nutritious crunch.
 
Ingredients – Salad:
1 bag of mixed salad greens (5 ounces)
2 cups fresh blueberries
2 cups fresh strawberries, hulled and sliced thinly
½ cup crumbled feta, goat cheese or blue cheese
 
Ingredients – Dressing:
3 – 4 tablespoons extra-virgin olive oil
½ lemon juice or 2 -3 teaspoons balsamic vinegar
¼ teaspoon sea salt or to taste
¼ teaspoon ground black pepper or to taste
 
Preparation:
 
In a bowl, whisk oil, lemon juice or balsamic vinegar, salt and pepper.
Add greens and toss well. Place on plates.
Scatter feta cheese, blueberries and strawberries over each plate. Serve immediately.
 
Serves: 6
Active Time: 15 minutes
Total Time: 15 minutes
Nutrition Facts Per Serving: 120 Calories, 8g Carbohydrates, 11mg Cholesterol, 7g Fat, 125mg Potassium, 3g Protein, and 190mg Sodium

This baked salmon combined with the sweetness of the bell peppers and onions recipe is very delicious and nutritious and very quick and easy to make.

Ingredients:
• 1 medium thinly sliced onion
• 4 medium thinly sliced bell peppers (1 green, 1 orange, 1 red, and 1 yellow)
• 4 6 oz. salmon fillet
• 3 tablespoons extra-virgin olive oil
• 1 small lemon juice
• 1 teaspoon sea salt or to taste
• ½ teaspoon ground black pepper or to taste

Preparation:
• Heat oven to 450°F. Line a baking pan with foil, and cover thinly with olive oil.
• In a bowl, combine onions, bell peppers, 1 tablespoon olive oil, ½ teaspoon salt and ¼ black pepper.
• In a bowl, whisk lemon juice and remaining olive oil, salt and pepper.
• Place the fish in the baking pan, and drizzle the lemon juice mixture evenly over fish.
• Place onions and bell peppers evenly over fish.
• Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork.
• Taste and add salt and/or pepper if necessary.
• Leftovers will keep refrigerated for 5 days.

Serves: 4
Active Time: 15 minutes
Total Time: 25 minutes
Nutrition Facts Per Serving: 422.50 Calories, 10.92g Carbohydrates, 20mg Cholesterol, 11.26g Fat, 420.50mg Potassium, 22.53g Protein, and 941mg Sodium

This simple dish of salmon combined with the freshness of the leeks and carrots is delicious and very nutritious. This salmon recipe is quick, easy and very elegant.

Ingredients:
• 1 medium thinly sliced leek (white and light green parts only)
• 4 medium peeled thinly sliced carrots (1 orange, 1 purple, 1 white and 1 yellow or all orange carrots)
• 4 6 oz. salmon fillet
• 3 tablespoons extra-virgin olive oil
• 1 small lemon juice
• 1 teaspoon sea salt or to taste
• ½ teaspoon ground black pepper or to taste

Preparation:
• Heat oven to 450°F. Line a baking pan with foil, and cover thinly with olive oil.
• In a bowl, combine leeks, carrots, 1 tablespoon olive oil, ½ teaspoon salt and ¼ black pepper.
• In a bowl, whisk lemon juice and remaining olive oil, salt and pepper.
• Place the fish in the baking pan, and drizzle the lemon juice mixture evenly over fish.
• Place leek and carrots evenly over fish.
• Bake at 450°F. for 10 to 12 minutes or until fish flakes easily with fork.
• Taste and add salt and/or pepper if necessary.
• Leftovers will keep refrigerated for 5 days.

Serves: 4
Active Time: 15 minutes
Total Time: 25 minutes
Nutrition Facts Per Serving: 408.50 Calories, 6.71g Carbohydrates, 20mg Cholesterol, 11.41g Fat, 365.75mg Potassium, 22.63g Protein, and 983.25mg Sodium

Couscous Salad pairs beautifully with fish, chicken or meat. It is very tasty and every easy to make. You can indulge without the guilt…it is perfect for picnics.

Ingredients – Salad:
• 1 cup whole wheat couscous
• 1½ cups of water
• 1 teaspoon extra-virgin olive oil
• ½ teaspoon sea salt or to taste
• 2 cups cherry tomatoes, sliced in halves
• ¼ cup thinly chopped radishes
• ¼ cup thinly chopped green onions
• ¼ cup chopped mint leaves
• ¼ cup chopped flat-leaf parsley
• ½ cup raisins
• ½ cup dry roasted hazelnuts
 
Ingredients – Dressing:
• 2 tablespoons extra-virgin olive oil
• 1 small lemon juice
• ½ teaspoon sea salt or to taste
• ¼ teaspoon ground black pepper or to taste
 
Preparation:
• In a small pot, bring boil 1½ cups of water to a boil over high heat. Add couscous, salt and olive oil. Pour the liquid over the couscous, salt and olive oil. Stir with a fork to separate any clumps. Cover with a lid, for about 5 minutes or until all the liquid is absorbed. Fluff the couscous with a fork.
• Set the couscous aside to cool. Fluff with a fork occasionally while it cools.
• In a bowl, whisk oil, lemon juice, salt and pepper.
• Add the couscous, tomatoes, radishes, green onions, mint leaves, parsley, raisins and hazelnuts.
• Serve cold or at room temperature.
• Taste and add salt and/or pepper if necessary.
• Leftovers will keep refrigerated for 5 days.
 
Serves: 4
Active Time: 5 minutes
Total Time: 15 minutes
Nutrition Facts Per Serving: 213.75 Calories, 22.47g Carbohydrates, 0mg Cholesterol, 13.97g Fat, 503.76mg Potassium, 4.18g Protein, and 302.25mg Sodium