Turkey Meatball Soup

Try this Turkey Meatball Soup for your next lunch option! Turkey meatballs are high-protein alternatives to beef and pork that support muscle repair and are lower in calorie count. Spinach supports heart health, boosts immunity, and aids in digestion. Carrots are rich in Vitamins A, C, and K, and promote eye health. Prepare this Turkey Meatball Soup for a warm, nourishing bowl and enjoy!

Ingredients:

• 1 bag frozen turkey meatballs

• 6 cups chicken broth

• 2 cups fresh spinach

• 2-3 cloves garlic, minced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 1 small onion, diced

• 1 tablespoon olive oil

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Juice of ½ lemon

• Dairy-free shredded mozzarella (optional, for garnish)

Instructions:

1) Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until the veggies are softened, about 5 minutes. Stir in garlic and cook for a minute.

2) Pour in chicken broth. Add Italian seasoning, salt, and black pepper, and bring to a boil.

3) Add frozen turkey meatballs, reduce the heat, and simmer for 15-20 minutes.

4) Stir in spinach and cook until wilted, about 2-3 minutes.

5) Add lemon juice and mozzarella before serving and enjoy!

Steak and Arugula Salad

Try this Steak and Arugula Salad for your next lunch option! Steak is high in protein, enhances immune function, and promotes muscle growth. Mixed greens reduce inflammation, help regulate blood pressure, and boost sustained energy levels. Tomatoes support skin health, reduce the risk of heart disease, and improve digestion. Prepare this Steak and Arugula Salad with a side of crusty bread and enjoy!

Ingredients:

For the steak

• 1 pound of flank steak

• 1 tablespoon olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

For the salad

• 4 cups mixed greens

• ½ cup cherry tomatoes, halved

• ¼ red onion, thinly sliced

Vinaigrette dressing

• 3 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon organic Dijon mustard

• ½ teaspoon honey

• Salt and pepper to taste

Instructions:

1) Pat your steak dry and rub with olive oil, salt, and pepper.

2) Over medium-high heat, cook the steak in a skillet, 4-5 minutes on each side.

3) Let steak rest for 5-10 minutes before slicing thinly.

4) For the dressing, mix olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.

5) Place your mixed greens in a bowl. Add cherry tomatoes and red onions. Top with sliced steak.

6) Drizzle with your vinaigrette dressing and enjoy!

Shrimp Avocado Arugula Salad

Try this Shrimp Avocado Arugula Salad for your next lunch option! Shrimp is a lean protein source that is great for muscle building and weight loss. Avocados lower cholesterol, improve nutrient absorption, and boost eye health. Arugula boosts immunity, improves blood flow, and supports gut health. Prepare this Shrimp Avocado Arugula Salad with a fresh lemon vinaigrette and enjoy!

Ingredients:

For the salad:

• 4 cups of arugula

• 1 pound cooked shrimp, peeled and deveined

• 2 avocados, sliced

• ¼ cup red onion, sliced

For the dressing:

• 3 tablespoons of olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon organic Dijon mustard

• 1 garlic clove, minced

• Salt and black pepper to taste

Instructions:

1) In a small bowl or jar, mix olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt and black pepper. Taste and adjust as needed. Set aside.

2) In a large bowl, place your arugula. Add your cooked shrimp, avocado slices, and red onion.

3) Drizzle your dressing over the salad and gently toss to coat everything.

4) Serve immediately and enjoy!

Coconut Chicken Curry

Try this Coconut Chicken Curry for your next lunch option! Chicken is a great source of protein that supports bone and heart health. Broccoli boosts the immune system, promotes regular bowel movements, and contains anti-inflammatory properties. Curry powder contains antibacterial properties and may reduce the risk of heart disease. Prepare this Coconut Chicken Curry with a side of your favorite rice and enjoy!

Ingredients:

• 2 lbs. boneless skinless chicken breast, cubed

• 2 ½ cups canned coconut milk

• 2 cups broccoli florets, chopped

• ½ cup water

• 2 garlic cloves, minced

• 2 cayenne peppers, sliced

• 3-4 tablespoons organic red curry paste

• 2 tablespoons curry powder

• 2 tablespoons coconut oil

• 1 tablespoon organic tomato paste

• 1 tablespoon fresh ginger, chopped

• Dash of salt

• Thai basil (optional for garnishing)

Ingredients:

1) In a large skillet, combine coconut oil, chicken, curry powder, and salt.

2) Set over medium-high heat. Cook for 3 minutes.

3) Add curry paste, tomato paste, water, garlic, and ginger. Cook for 2 minutes.

4) Add broccoli and coconut milk. Cook for 5-10 minutes until chicken is cooked through. Add sliced cayenne peppers for an extra kick.

5) Pour your curry into a bowl, garnish with Thai basil, and enjoy!