Feel free to interchange lunch and dinner suggestions. If you’re not making a salad for your main course, try to include a fresh, dark leafy green salad with any of your dinner choices.
If you’re in a hurry and need a hands-off dinner- Jump down to “NON-COOKS” at the bottom of this page.
MAIN DISHES
Greek Style Lentils – serve this with whole wheat orzo or cassava (gluten-free) orzo.
Mushroom and Butternut Squash Caulisotto Serve with Quinoa Flatbread or toasted Seed Bread.
Noodles and Zoodles with Kale Pesto and Tomatoes This is already a complete protein but if you’d like to add additional protein, some roasted shrimp or chicken breast on top would be fine.
One Pan Mahi-Mahi and Roasted Veggies or Sheet Pan Chicken with Rainbow Veggies (if you’re making the chicken version, please use avocado oil since she is baking it at 400 degrees.)
Pesce Putanesca or Baked Italian Chicken with Cherry Tomatoes (If you’re making the chicken version, please use avocado oil since she is baking it at 400 degrees.)
Warm Lentil, Sweet Potato Salad (If you’re prepping the ingredients for this one, you will need to get everything nice and hot again before you toss with the greens, so they can wilt.)
SOUPS
I LOVE soup. I find them to be the easiest thing to make and when you pair them with a simple green salad, or carrots shredded and tossed with some lemon, olive oil and oregano, and of course, some whole grain or grain-free bread (Such as Almond Flour Bread) I am as content as can be, and very nourished. Plus, you have leftovers!
Sauces
Sauces are a great thing to make up ahead of time – when it’s time to eat, boil up some whole grain or quinoa/brown rice pasta, or maybe some potatoes. Steam some veggies to toss in or serve with a dark green leafy salad. Voila, dinner is served.
Power to the Pesto For nut-free version – swap out walnuts for pepitas or hemp seeds
Traditional Pesto This recipe is from Love and Lemons. She gives a lot of options to change it up. Nut free versions, etc.
NON-COOKS
MAINS
Greek Style Lentils are ALMOST non-cook, especially if you buy the already prepared lentils and bruschetta sauce. Whole wheat orzo or the Cassava Orzo is just a matter of boiling water!
Noodles and Zoodles is another very easy recipe, especially if you use pre-made zoodles from Whole Foods and use pre-made pesto (watch the type of oil they use – opt for olive oil NOT canola oil.)
Sheet Pan or One Pan Dishes are a good way to do some cooking if you don’t like to cook. You can prep your veggies ahead of time and then basically, it’s just toss your veggies and protein with the oil and spices and bake. Pretty much hands off!
I have found a few frozen products at Whole Foods that could be an option, when paired with a small green salad. Amy’s is my first choice because those seem to be all organic. A few that I found are Vegan GF Cheese Enchilada, Thai Red Curry, Vegan GF Vegetable Lasagna, Vegetable Lasagna, Blue Zone Kitchen had a couple of things that sounded relatively ok, Heirloom Rice Bowl, Minestrone Casserole, Saffron Road has a few items that sound fine. Vegetable Biryani, Chicken Enchiladas. (Some of these items have tofu in them. The tofu is organic and GMO-free, so I’m ok with it. If you have any soy intolerance, make sure you read the label.)
SOUPS
MOTHER’S MARKET SOUPS (from the deli) are pretty good. Most of the Mother’s soups that I have seen are healthy and should work for you.
WHOLE FOODS has a number of soups on their “hot bar” that could work. Do watch the type of oil they are using (stay away from Canola, Soy or “vegetable” oil) Preferably, get one that has organic ingredients.
SAUCES
BRUSCHETTA – You can find this prepared at stores like Trader Joe’s, Sprouts and Whole Foods. However, I have NOT been able to find this already prepared with organic tomatoes and/or oils that I like.
POWER TO THE PESTO – Trader Joe’s has something similar to this in a vegan version that is not too bad ingredient-wise.
TRADITIONAL PESTO – This one from Whole Foods is not a bad option.
To Life - To Health 