Quinoa Pilaf

For this recipe, I toasted them in a dry cast iron skillet. I prefer toasting them in the oven, though. To do that, spread the nuts in a single layer on a cookie sheet and bake them at 350 degrees for about 10 minutes. Remember to toast them whole and be careful not to burn them.

Lentil Salad

This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight. It’s also vegan, high in fiber, protein and only about 100 calories per serving.

20-Minute Zesty Shrimp Lettuce Wraps

Make a light and flavorful meal with this lettuce wrap recipe featuring lean shrimp with carrots, bell peppers, black beans and lime juice. Fresh shrimps takes very little time to cook, but you can shave even more time off prep by buying pre-cooked shrimp at the supermarket. Want to heat up your colorful meal? Stir in 1/2 to 1 minced fresh jalapeño.

Thai Coconut Curry Shrimp

Here’s another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish.