Ingredients

• Two salmon filets
• 4 cloves garlic, minced (a healthy amount of garlic salt can work too!)
• 1/4 cup maple syrup
• 1 tablespoon coconut aminos (or soy sauce)
• 2 tablespoons fresh lime juice
• Chopped scallions for serving
• Olive oil
• Everything but the Bagel Seasoning (or salt & pepper)

Instructions

1. Season the top of the salmon filets with Everything but the Bagel Seasoning, set aside
2. In a small bowl make the sauce by combining the garlic, maple syrup, coconut aminos, and lime juice and whisk until combined
3. Heat a tablespoon of olive oil in a large skillet over medium-high heat
4. Once olive oil is heating, add salmon to pan skin side down and cook for 4-5 minutes.
5. Flip the salmon over and add another 1/2 tablespoon of olive oil to the pan
6. Pour the sauce over the salmon, spooning the sauce over the salmon while it cooks for another 2-3 minutes, and sauce thickens
7. Remove the salmon from the pan, place skin side down on your plat, and top with chopped scallions
8. Note: I like to serve this dish with arugula, and Jasmine rice (as pictured)!

This dish was inspired by The Defined Dish (the sauce is the same, just cut in half for one serving and with some alternative ingredients listed), which is one of my favorite cookbooks! I made a few tweaks to the recipe, and it turned out DELICIOUS! This will definitely be a weeknight staple.

Ingredients

*Note: this will serve one person, adjust ingredients based on number of servings you would like to make

• Two chicken kabobs (chicken, onion, green and red pepper) *if you cannot find kabobs, use about 6 large pieces of cubed chicken, and about a cup of the vegetables, thinly slices
• 1/8 cups chicken broth
• 1/8 cup coconut aminos (or soy sauce)
• 1/2 tablespoon white rice vinegar
• 1/2 teaspoon fish sauce
• 1/8 cup ground ginger
• 1 tablespoon corn starch
• 1 tablespoon minced garlic (fresh or jarred)
• 1 tablespoon chopped scallions
• Salt and pepper

Instructions

1. In a small bowl combine the chicken broth, coconut aminos, rice vinegar, fish sauce, ginger, and a healthy amount of cracked pepper. Whisk well, and set aside.
2. Place the chicken in a separate bowl, coat with salt and pepper, add the corn starch and mix until chicken is well coated.
3. Add the chicken to a hot pan (medium high heat) and cook for about 3 minutes on each side
4. Add the onions, peppers, and garlic and continue to cook for about 2 minutes
5. Pour the sauce into the pan and move the chicken and vegetables around with tongs so they are coated in the sauce
6. Continue to cook on high heat for about 2-3 minutes (sauce should start to bubble), then turn heat to a simmer and cook until chicken is cooked through and sauce has thickened.
7. Transfer chicken and veggies to a bowl, scooping up all of the sauce
8. Top chicken and vegetables with additional pepper, and freshly chopped scallions

Ingredients

• One whole wheat tortilla
• Three slices turkey lunchmeat
• 1/2 cup Trader Joe’s Cruciferous Crunch salad mix, prepared with dressing of choice
• 5 thin apple slices
• 1/4 avocado, sliced
• Two pieces turkey bacon, cooked

Instructions

1. Lay tortilla flat on a cutting board, top 1/2 of the tortilla with the turkey, salad mix, apple slices, avocado, and turkey bacon
2. Fold both sides of the tortilla inward and then roll the side of the tortilla with ingredients into the empty side to create a tight wrap (like you’re rolling a burrito!) * you can also Google, how to roll a wrap to find visuals!
3. Slice in half, and place plate with the folded side down to keep the wrap intact

This is a quick and easy lunch that can be made with a lot of substitutes based on what you have in your fridge! I included the specific I ingredients that I used in the recipe below, but feel free to be creative!

Ingredients

• Wrap of choice (I used a spinach flour tortilla from Trader Joe’s)
• 1-1.5 tablespoons Trader Joe’s vegan pesto
• Trader Joe’s Cruciferous Crunch salad mix
• Two slices of prosciutto
• 1/4 of an avocado
• Saltine crackers (for crunch!)

Instructions

1. Toast the wrap lightly, you can do this in a frying pan, in the oven or in an air fryer on the “toast” setting
2. Once wrap is toasted, spread vegan pesto onto the wrap (feel free to add more or less based on preference)
3. Sprinkle a handful of the salad mix on one half of the wrap (you want to leave one side of the wrap without toppings, so you can easily roll the wrap)
4. Add prosciutto, avocado, and saltine crackers on top of the salad mix
5. Starting on the side of the wrap with the ingredients, slowly roll the wrap into the empty side – enjoy!