#lunchplan

BREAKFAST

Spinach-Potato Scramble with Parmesan: 

In a skillet coated with 2 teaspoons olive oil, sauté 2 cups baby spinach and 1 cup shredded potato until golden and tender. Whisk together 1 whole egg and 2 egg whites; add to skillet. Top scramble with 2 tablespoons grated Parmesan cheese and a sprinkle of black pepper; serve with 1/2 cup grapes.

Nut Butter, Banana Toast

Try this superfood twist on classic PB and toast with 1/2 a banana (sliced) and a sprinkle of chia, which is packed with vitamins and minerals (like six times more calcium than milk!).

Avocado Toast with Egg

Sometimes simple is just better. Top two lightly toasted slices of whole-grain bread with smashed avocado and a sprinkling of salt and pepper. Layer on two sunny-side up eggs for a healthy dose of protein, and you've got a well-rounded breakfast. Stack 'em in a tupperware container for easy transport or cook the yolks a bit more and make the whole thing into a sandwich.

LUNCH - I’m usually not home for lunch, so it ends up being a protein shake

Protein Shake

DINNER - 

Salad

Toss 2 cups salad greens, 1/2 cup shredded carrots, 1/4 chopped peeled avocado, 1 sliced hard-cooked egg, 2 ounces baked or skinless rotisserie chicken, and2 tablespoons balsamic vinaigrette.

Sweet Potato and Black Bean Tacos

Chop 1 small sweet potato into 1/2 -inch cubes. In a skillet coated with 1 teaspoon olive oil, sauté cubes, 1 minced garlic clove, and 1/4 teaspoon cumin for 15 minutes. Add 1/2 cup canned black beans, rinsed and drained; cook 5 more minutes. Fill 3 warm corn tortillas with bean-and-potato mixture, 1 tablespoon salsa, and 1 tablespoon chopped fresh cilantro.

Chicken with Potatoes

Preheat oven to 400°. Coat a baking sheet and 1 (3-ounce) chicken breast with cooking spray; bake 30 minutes or until done. Chop 1 small potato into 1-inch cubes; toss with 2 cups broccoli spears, 2 teaspoons olive oil, and salt and pepper to taste. Roast 30 minutes. Mix vegetables with 2 tablespoons crumbled feta cheese and 1 tablespoon red wine vinegar; serve with chicken.

Gnocchi with Arugula and Walnuts

Cook 3/4 cup whole-wheat potato gnocchi in boiling water for 3–4 minutes; drain. Toss with 2 teaspoons olive oil, 1 tablespoon red wine vinegar, 2 cups fresh arugula, and 3 tablespoons chopped walnuts; sprinkle with salt and pepper to taste