I make a this cold soba noodle salad, originally found in Cooking Light magazine. It’s my favorite meal, and it’s so easy to make a batch for lunches for the week.

6 ounces of soba noodles- cooked and rinsed with cold water
6 cups shredded cabbage (can be red or freen, or both)
2 cups shredded carrots
(The veggies above equate to roughly 1.5 bags of coleslaw or broccoli slaw mix. I sometimes add finely sliced red peppers, too.)
1 bunch sliced green onions

Dressing:
3 T soy sauce or coconut aminos
3 T rice vinegar
1 T oil of choice- I use avocado
2-3 T of natural peanut (no sugar added)
1-2 tsp Thai chili paste

Whisk together dressing, then combine everything in a big bowl. Serve at room temp or chill until needed.

I make a pureed spinach and veg soup every winter. I get tired of it quickly but enjoy it for a few weeks.

People will roll their eyes at this, but green salad is my favorite thing to eat, period. I eat it every day. When trying to eat healthy I make my own dressing of olive oil, acv, dijon, and seasonings. (At other times, it's the least healthy thing on the planet with a bunch of bottled blue cheese dressing or ranch or something dumped on it.)

Anonymous wrote:

Anonymous wrote:I make a simple soup by sautéing carrots, onions, and celery then adding water and better than bouillon. After the vegetables are soft, I blend with a full bag of steamed broccoli in the vitamix. Right before I serve I blend in a scoop of unflavored protein powder which makes it like a cream based soup and I don’t even notice the protein powder. It’s filling and helps me lose holiday weight.

Fresh soup really is amazing. I like using leek, fennel, ginger and roasted pumpkin.

Fellow soup person here! I sautee onion, carrot, and broccoli in curry powder, add water and bouillon and puree it! It is so good! I also do it with green veggies--leek, kale, broccoli, and zucchini. The curry powder really makes it!

Salmon and roasted vegetables. I do it in the air fryer so it's essentially a sheet pan meal, but it's faster. My current favorite is a salmon fillet (I buy the Trader Joe's BBQ-cut salmon - it's farmed, but so buttery and tastes better than any other salmon I've had) painted with a dijon mustard/olive oil mixture. I squeeze lemon over it when it's done.

Lunch I've been eating lately (and I realize this may sound gross to some):

"Salad" of chopped carrots, cucumbers, onions, one mini avocado, squeezed lime juice, and one chopped up hard boiled egg. Mixed together with a generous amount of spicy brown mustard. I'm generous with the carrots and cucumbers, and the whole thing fills a big bowl.

But I love it - it's hitting various flavor points for me.

Anonymous wrote:I make a simple soup by sautéing carrots, onions, and celery then adding water and better than bouillon. After the vegetables are soft, I blend with a full bag of steamed broccoli in the vitamix. Right before I serve I blend in a scoop of unflavored protein powder which makes it like a cream based soup and I don’t even notice the protein powder. It’s filling and helps me lose holiday weight.

Fresh soup really is amazing. I like using leek, fennel, ginger and roasted pumpkin.

This chicken tikka masala: https://thedefineddish.com/crockpot-chicken-tikka-masala/

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Salmon marinated in pesto. Bake for approx 15 mins.
Can have with salad or veg of choice.
My kid has it with rice then we usually do broccoli/carrots

Same but with chicken breast. Cover the breasts with pesto, bake. Serve with pasta using juice/pesto from baking dish. I also put fingerling potatoes in the baking dish to cook at the same time.

Soooo easy and delicious.

I also use just the chicken for sandwiches in a baguette with provolone cheese.

That’s not healthy. Come on.

Anonymous wrote:

Anonymous wrote:Salmon marinated in pesto. Bake for approx 15 mins.
Can have with salad or veg of choice.
My kid has it with rice then we usually do broccoli/carrots

Same but with chicken breast. Cover the breasts with pesto, bake. Serve with pasta using juice/pesto from baking dish. I also put fingerling potatoes in the baking dish to cook at the same time.

Soooo easy and delicious.

I also use just the chicken for sandwiches in a baguette with provolone cheese.

Anonymous wrote:Salmon marinated in pesto. Bake for approx 15 mins.
Can have with salad or veg of choice.
My kid has it with rice then we usually do broccoli/carrots

Same but with chicken breast. Cover the breasts with pesto, bake. Serve with pasta using juice/pesto from baking dish. I also put fingerling potatoes in the baking dish to cook at the same time.

Soooo easy and delicious.

Chana masala with dal.
Soon dubu jigae with brown rice and assorted Korean vegetable sides
Bean and lentil cassoulet
Roast salmon with sweet potato and sautéed spinach
Sushi and sashimi
Farro salad with roasted vegetables

I make a simple soup by sautéing carrots, onions, and celery then adding water and better than bouillon. After the vegetables are soft, I blend with a full bag of steamed broccoli in the vitamix. Right before I serve I blend in a scoop of unflavored protein powder which makes it like a cream based soup and I don’t even notice the protein powder. It’s filling and helps me lose holiday weight.

Roasted veggies (broccoli, brussel sprouts and sweet potatoes) over brown rice/quinoa.

Bean tacos (basically sub canned beans for the meat).

Cabbage with beef.