09/06/2026
Chicken Quinoa Power Bowl
Makes 1 serving
Ingredients
• 4 oz (120 g) chicken breast
• ½ cup cooked quinoa
• ½ cup roasted sweet potato, cubed
• 1 cup fresh spinach
• ¼ avocado, sliced
• 2 tbsp plain Greek yogurt
• 1 tsp lemon juice
• 1 tsp olive oil
• Salt, pepper & garlic powder, to taste
• Fresh parsley, optional
Directions
1. Season the chicken with salt, pepper, and garlic powder. Grill or pan-cook until fully cooked, then
-ice.
2. Toss the sweet potato cubes with olive oil and seasonings. Roast at 400°F (200°C) for 20-25 minutes, until tender.
3. Cook the quinoa according to package directions.
4. Mix the Greek yogurt with lemon juice, a little salt, and pepper to make a quick creamy dressing.
5. Add spinach to a bowl and arrange the quinoa, sweet potato, chicken, and avocado on top.
6. Finish with the yogurt dressing and fresh parsley.
Approx. nutrition:
500 calories | 43 g protein | 47 g carbs | 17 g fat
09/06/2026
Chicken Quinoa Power Bowl
Makes 1 serving
Ingredients
• 4 oz (120 g) chicken breast
• ½ cup cooked quinoa
• ½ cup roasted sweet potato, cubed
• 1 cup fresh spinach
• ¼ avocado, sliced
• 2 tbsp plain Greek yogurt
• 1 tsp lemon juice
• 1 tsp olive oil
• Salt, pepper & garlic powder, to taste
• Fresh parsley, optional
Directions
1. Season the chicken with salt, pepper, and garlic powder. Grill or pan-cook until fully cooked, then
-ice.
2. Toss the sweet potato cubes with olive oil and seasonings. Roast at 400°F (200°C) for 20-25 minutes, until tender.
3. Cook the quinoa according to package directions.
4. Mix the Greek yogurt with lemon juice, a little salt, and pepper to make a quick creamy dressing.
5. Add spinach to a bowl and arrange the quinoa, sweet potato, chicken, and avocado on top.
6. Finish with the yogurt dressing and fresh parsley.
Approx. nutrition:
500 calories | 43 g protein | 47 g carbs | 17 g fat
08/30/2026
Strawberry Crostini
Ingredients
• 1 cup strawberries, diced
• 1 teaspoon granulated sugar
• ½ teaspoon lemon zest
• ½ baguette, cut into ¼-inch thick slices
• Olive oil spray
• ½ cup low-fat ricotta cheese
• 2 teaspoons honey
• 1 teaspoon chopped mint
Directions:
1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
2. Add the chopped strawberries, sugar, and lemon zest to a bowl. Stir to combine, cover and set aside at room temperature while you make the crostini. You can do this step ahead and let sit covered at room temp or in the fridge for up to 3 hours.
3. In the meantime, place the baguette slices on the prepared baking sheet. Lightly spray both sides of each slice with the olive oil spray. Transfer the pan to the oven and bake for 8-10 minutes, until lightly golden and toasty. Remove from the oven and let cool for 5-10 minutes.
4. Add the ricotta and honey to a small bowl and mix until evenly incorporated. Before assembling, add the chopped mint to the strawberries and stir to combine.
5. To assemble, spread a layer of the ricotta mixture over each crostini. Evenly divide the strawberry mixture on top of the ricotta. Serve immediately.
08/30/2026