Customize it with your favorite seasonal produce to make it the perfect lunch for winter.
The base of the soup is prepared in advance and stored in separate containers.
When youre ready to enjoy it, simply add the broth and heat it in the microwave.
Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
The vegetables cook quickly in a skillet, so you could pull together this easy lunch in no time.
Hummus adds plant-based protein and keeps the wrap from getting dry.
This nutritious Mason jar salad allows plenty of room for customization based on your taste preferences and seasonal produce.
Ali Redmond
Celery adds a satisfying crunch, while blue cheese provides a cooling element to balance the spicy sauce.
Serve on top of leafy greens or use as a sandwich filling.
Refrigerated cheese tortellini bulk up the soup and cook in just minutes.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
The tortellini can be delicate, so be careful when stirring the soup to avoid them falling apart.
Fresh orange juice adds acidity and brightness to the vinaigrette.
Pomegranate seeds bring color and crunch.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Brussels Sprouts Salad with Crunchy Chickpeas
This healthy high-fiber salad comes together in just 10 minutes.
Serve it right away or pack it in individual servings for four super-satisfying high-fiber lunches for the week ahead.
Serve it open-face on toasted bread or scoop it on top of fresh salad greens.
Ali Redmond
Serve with warm whole-grain pita bread.
Using cooked, peeled beets helps make prep a breeze.
Double the recipe and refrigerate to have on hand throughout the week.
Photographer: Rachel Marek, Food Stylist: Lauren McAnelly
When youre ready to eat, shake the dressing well, add it to the salad and toss.
If you dont have time to make a homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette.
Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of microwaveable quinoa.
Jacob Fox
Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together.
Photographer: Jennifer Causey, Food stylist: Ali Ramee, Prop stylist: Claire Spollen
Andrea Mathis
Photographer / Jennifer Causey, Food Stylist / Melissa Gray, Prop Stylist / Kay Clarke
Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Ali Redmond
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
