Monday, July 27, 2020

  • 2 Servings
  • 4 Servings
  • 6 Servings

Lunch: Chickpea w/ Avocado Salad

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

1 Can (14.5 oz) Chickpeas, rinsed and drained

1 Avocado, peeled, seeded and diced

12 Grape or Cherry Tomatoes, halved

3 Tbsp Red Onion, finely diced

½ Cup Feta Cheese, crumbled

Juice of 1 Lime

Salt and Pepper to Taste

2 Cans (14.5 oz) Chickpeas, rinsed and drained

2 Avocados, peeled, seeded and diced

24 Grape or Cherry Tomatoes, halved

6 Tbsp Red Onion, finely diced

1 Cup Feta Cheese, crumbled

Juice of 2 Limes

Salt and Pepper to Taste

3 Cans (14.5 oz) Chickpeas, rinsed and drained

3 Avocados, peeled, seeded and diced

36 Grape or Cherry Tomatoes, halved

9 Tbsp Red Onion, finely diced

1 1/2 Cup Feta Cheese, crumbled

Juice of 3 Limes

Salt and Pepper to Taste

Directions

1. Gently mix all ingredients together


Dinner: Oven Roasted Cod w/ Summer Veggies

Number of Servings

  • 2
  • 4
  • 6
  • Nutrition

2 (6 oz) Cod Fillets

1 Cup Bell Pepper, diced

1 1/2 Cups Fresh Corn Kernels

1/3 Cup Red Onion, diced

3 Tbsp Extra Virgin Olive Oil

3/4 tsp dried thyme

Salt and Pepper to Taste

4 (6 oz) Cod Fillets

2 Cups Bell Pepper, diced

3 Cups Fresh Corn Kernels

¾ Cup Red Onion, diced

6 Tbsp Extra Virgin Olive Oil

1 ½ tsp dried thyme

Salt and Pepper to Taste

6 (6 oz) Cod Fillets

3 Cups Bell Pepper, diced

4 1/2 Cups Fresh Corn Kernels

1 Cup Red Onion, diced

9 Tbsp Extra Virgin Olive Oil

2 1/4 tsp dried thyme

Salt and Pepper to Taste

Directions

1. Heat oven to 400 degrees

2. Heat half of the olive oil in a skillet

3. Add bell pepper, onion, corn and salt and pepper to taste to skillet and sauté, stirring constantly for approx 3-5 minutes

4. Remove from heat

5. Coat fillets with remaining olive oil, salt and pepper to taste, and thyme

6. Place fillets in a baking dish and transfer the veggie mixture from skillet to the baking dish around the fillets

7. Bake for 15-20 minutes, or until fish flakes easily with a fork

Jasmine Rice

  • 2
  • 4
  • 6
  • Nutrition

1/2 Cup Jasmine Rice

1 Cup Water

1/2 Tbsp Extra Virgin Olive Oil

Salt and Pepper to Taste

1 Cup Jasmine Rice

1 Tbsp Extra Virgin Olive Oil

1 1/2 Cups Water

1/2 tsp Salt

1 1/2 Cups Jasmine Rice

1 1/2 Tbsp Extra Virgin Olive Oil

2 1/4 Cups Water

3/4 tsp Salt

Directions

1. Cook according to package directions

2. Add olive oil and salt and pepper to taste