Healthy Lifestyle

Healthy

Lifestyle

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Salad greens (such as lettuce,

spinach, arugula, etc.)

Grilled chicken breast, sliced

Cherry tomatoes, halved

Cucumber, sliced

Your favorite salad dressing

(such as balsamic vinaigrette,

ranch, or Caesar)

Optional additions: sliced red

onion, crumbled cheese (feta or

blue cheese), toasted nuts

(walnuts or pecans), etc.

C 1

Salad with Grilled

Chicken

Ingredients

Season the chicken breasts with

salt and pepper.

Heat the olive oil in a large pan over

medium-high heat. Add the chicken

breasts to the pan and cook for 5-7

minutes per side, or until fully

cooked.

Remove the chicken from the pan

and let it cool for a few minutes.

Once cooled, slice the chicken into

thin strips.

In a large bowl, combine the mixed

greens, cherry tomatoes, and

cucumber.

Add the sliced chicken to the bowl

and toss to combine.

Drizzle your desired amount of

salad dressing over the salad and

toss to evenly distribute.

Serve the salad immediately. Enjoy!

C 1

Salad with Grilled

Chicken

Intructions

4 whole grain wraps

8 ounces sliced turkey

4 slices cheese (cheddar, Swiss, or

pepper jack)

4 leaves lettuce

1 avocado, sliced

Optional additions:

mayonnaise, mustard,

pickles, or hot sauce.

C 2

Turkey and Cheese

Wrap

Ingredients

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Season the chicken breasts with

salt and pepper.

Heat the olive oil in a large pan over

medium-high heat. Add the chicken

breasts to the pan and cook for 5-7

minutes per side, or until fully

cooked.

Remove the chicken from the pan

and let it cool for a few minutes.

Once cooled, slice the chicken into

thin strips.

In a large bowl, combine the mixed

greens, cherry tomatoes, and

cucumber.

Add the sliced chicken to the bowl

and toss to combine.

Drizzle your desired amount of

salad dressing over the salad and

toss to evenly distribute.

Serve the salad immediately. Enjoy!

C 2

ingredients

2 slices of whole grain bread

2 tablespoons creamy peanut

butter

2 tablespoons jelly or fruit spread

(such as grape, strawberry, or

raspberry)

C3

Peanut Butter and

Jelly Sandwich

Ingredients

Lay out two slices of whole

grain bread on a clean, flat

surface.

Spread one tablespoon of

peanut butter on one slice of

bread.

Spread one tablespoon of

jelly or fruit spread on the

other slice of bread.

Place the two slices of bread

together, peanut butter side

facing jelly side.

Press down on the sandwich

to spread the peanut butter

and jelly evenly.

Cut the sandwich in half, if

desired.

Serve the sandwich

immediately or wrap it in foil

or plastic wrap to keep it fresh

until ready to eat. Enjoy!

C3

Peanut Butter and

Jelly Sandwich

instructions

4 whole grain wraps

1 cup roasted vegetables

(such as bell peppers,

zucchini, and eggplant)

1 cup hummus

1/4 cup crumbled feta cheese

4 leaves lettuce

C4

Veggie and

Hummus Wrap:

Ingredients

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Lay out the four whole grain

wraps on a clean, flat surface.

Spoon the roasted vegetables

onto the wraps, distributing them

evenly.

Spoon the hummus onto the

wraps, spreading it evenly over

the vegetables.

Sprinkle the crumbled feta

cheese over the hummus.

Place the lettuce leaves on top of

the feta cheese.

Fold the bottom of the wrap up

over the filling, then fold the

sides in towards the center.

Roll the wrap tightly from the

bottom to the top, sealing the

edges.

Cut the wrap in half, if desired.

Serve the wrap immediately, or

wrap it in foil or plastic wrap to

keep it fresh until ready to eat.

Enjoy!

C4

Veggie and

Hummus Wrap:

Instructions

1 cup quinoa

2 cups water

1 can black beans, drained and

rinsed

1 red bell pepper, diced

1 yellow onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, for garnish

C5

Quinoa and Black

Bean Bowl

Ingredients

Rinse the quinoa in a fine-mesh strainer and set aside.

In a large saucepan, bring the water to a boil. Add the

quinoa and stir.

Cover the saucepan, reduce the heat to low, and

simmer for 18-20 minutes, or until the quinoa is fully

cooked and the water has been absorbed.

Remove the quinoa from heat and let it cool for a few

minutes.

In a large pan, heat the olive oil over medium heat. Add

the red bell pepper, yellow onion, and garlic to the pan

and cook until the vegetables are tender, about 5-7

minutes.

Stir in the black beans and cook for an additional 2-3

minutes, or until the beans are heated through.

In a large bowl, combine the cooked quinoa and the

black bean and vegetable mixture.

Season with salt and pepper, to taste.

Serve the quinoa and black bean bowl immediately,

garnished with fresh cilantro, if desired. Enjoy

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