These vitamin-packed bowls are super simple to prep. Roast all the veggies together in one pan with a little olive oil, make a batch of quinoa and have pesto and labneh (or Greek yogurt) on hand for quick lunchtime assembly.
Who said meal prep had to take over your entire Sunday? This quick and easy lunch takes only 15 minutes to throw together, so you officially have no excuses—even on the busiest weekends.
We always thought that making yogurt was a little above our pay grade. But thanks to the Instant Pot, it couldn’t be easier. Cut up some fruit and you’re set for breakfasts for the entire week.
Our idea of security is a big container of this in our fridge at all times. (We like to make a double batch of the lemon-herb vinaigrette and use it on green salads, too.)
We love coming home to a warm, filling, healthy meal…especially if the only thing to do is heat it up. If you can’t find millet, this stew is also great over brown rice, quinoa or couscous.
Low-carb, low-fat and tons of flavor. With all that tangy Greek yogurt, you’ll never miss the mayo.