Ali Redmond
Drinking enough watereach day is important for overall health.
High-Protein Greek Salad Omelet Wrap
Would you rather have a salad or a wrap for dinner?
Wait, why not both!
Photo:Ali Redmond
This protein-packed meal features Greek salad tucked into an egg-white wrap.
It also makes for a delicious breakfast.
Italian Castelvetrano olives offer a mild, buttery flavor that doesn’t compete with the flavor of the tuna.
Sara Haas
If you want more punch from your olives, Nicoise olives or Kalamata olives work well too.
Serve with the simple peanut sauce for an easy dinner recipe that will impress kids and adults alike.
Feel free to swap out the rice for another whole grain.
Photographer: Jen Causey, Food Stylist: Melissa Gray, Prop Stylist: Shell Royster
The sweetness of watermelon plays well with tangy lime juice, toasted sesame oil, and kicky ginger.
Loaded Cucumber & Avocado Sandwich
This loaded cucumber-and-avocado sandwich is filled with creamy avocado and crispy cucumbers.
Ricotta cheese mixed with extra-sharp Cheddar adds flavor while sliced red peppers offer a splash of color.
For the best results, we recommend using refrigerated pesto for its fresh flavor which enhances the overall dish.
Chopped Power Salad with Chicken
Enjoy this filling and colorful salad for lunch or dinner.
Chickpea Salad Sandwich
This vegan chickpea salad sandwich is lemony, bright and surprisingly delicious.
Celery brings a nice crunch.
Use whatever beans you have in your pantry.
Veggistrone
This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
The extra dressing is delicious served with grilled vegetables.
Top with sliced grilled chicken to make it a meal.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
For a twist, try stuffing the salad into the pitas rather than crisping them in Step 3.
Jacob Fox
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Jason Donnelly
Photography / Caitlin Bensel, Food Styling / Ruth Blackburn
Brie Passano
Jason Donnelly
