Serve yourself one of these scrumptious lunches in just three steps or less.
Its been ranked as one ofthe best dietsone can follow for seven years in a row.
Here, we combine it with avocados in an easy no-cook meal.
Photo: Ali Redmond
When you’re ready to eat, shake the dressing well, add it to the salad and toss.
Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwavable quinoa.
Vegan Burrito Bowls with Cauliflower Rice
These meal-prep vegan burrito bowls are healthy and flavorful.
Photography: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabe Greco
Make them early in the week for grab-and-go meals when days are busy.
Using prepared salsa and coleslaw mix means this recipe is on the table in just 20 minutes.
Let the kiddos load them up with the toppings at the table.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Enjoy it with crackers, in a wrap or serve it on top of greens.
Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together.
you’ve got the option to lightly toast the bread if you want to add a little crunch.
Fresh dill adds a grassy flavor.
If you don’t have fresh, stir an 1/8 teaspoon dried dill in its place.
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Purcell
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely
Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf
