Ingredients for a single serving:
2/3 cup cooked quinoa
1/3 cup coconut-milk yogurt (or any low-sugar yogurt of your choice)
1 tablespoon sunflower seeds
2 tablespoons chopped walnuts
2 tablespoons raisins
2 tablespoons shredded coconut

In a small bowl, add the quinoa and then dollop the yogurt on top. Sprinkle with remaining ingredients and enjoy.

Tips
- I cook a big batch of quinoa on Sunday to have on hand for the week.
- Store sunflower seeds, nuts and coconut in the refrigerator to keep fresh longer. (I keep mine in large mason jars for no-spill, easy access, as well.)

This is another go-to for me. It's easy peasy (especially if you prep the eggs ahead to have on hand during the week) and chock full of nutrients and healthy fats. On mornings you have some extra time and your feeling a little fancy, try subbing the hard-boiled egg with a poached egg... yummy goodness. If you're trying to cut down on protein, which I often do, try subbing the egg with slices of tomato, also delicious.

INGREDIENTS
Makes one serving.

1 slice sprouted grain bread (I go for Ezekiel sesame)
1/2 avocado
1 hard-boiled egg, sliced
salt and pepper

DIRECTIONS
Toast the bread and then layer on the avocado, mashing slightly. Top with the sliced egg and sprinkle with salt and pepper, to taste. And voila, enjoy!

DIRECTIONS

Preheat the oven to 375 degree Fahrenheit. Drizzle 1 tablespoon olive oil over the heads of garlic and roast in the oven for 30 to 40 minutes.

While the garlic is roasting, place each chicken breast in a plastic bag and pound firmly with a meat cleaver to flatten slightly. Mix the herbs, salt, and pepper and the nuts in a small bowl and place the mixture on a flat plate. Brush each breast with a thin layer of Dijon mustard and coat each side with the herb mix.

Heat 1 tablespoon olive oil in a saute pan over medium heat. Saute the breasts with the smooth, rounded side down for 3 to 4 minutes. Reduce the heat to low and turn over the breasts, cooking for another 3 minutes, until cooked through. Remove from pan and set aside.

Squeeze the roasted garlic out of the skin, dividing evenly on top of the chicken breasts, and serve.

TIPS
- I often use dried herbs instead of the fresh ones this recipe calls for, and I find the recipe just as tasty.
- I've made this recipe with and without the Dijon, nuts, and roasted garlic, and, again, find it just as tasty.
- Often, I will make a batch on Sunday or Monday to have on hand during the week - I'll slice a piece and add to a salad for lunch or reheat and enjoy with a green veggie for a quick dinner.

INGREDIENTS
Makes 2 servings.

16 asparagus spears
1 Tbsp olive oil
1-2 cloves of garlic, minced
1/2 lemon, juiced and zested
4 eggs
salt and pepper

DIRECTIONS

Bring a large pot of water to a boil.

Separately, heat the oil in a large saute pan on medium heat. Add the minced garlic, lemon juice and zest, and asparagus spears. Saute and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.

Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab any excess water on a paper towel.

To assemble, add half the asparagus spears to each plate and top each with two poached eggs. Season with salt and pepper, to taste.

There's nothing quite as comforting as a warm bowl of homemade chicken soup, especially on a cold winter day. This version swaps out the noodles for some nutrient-packed greens, but it's so yummy and delicious you won't even notice. If you are very active or your goal is to only maintain your weight, you may choose to add some gluten-free pasta or brown rice (just watch portion sizes), but if your goal is to lose weight, stick with this lighter version that's just as satisfying.

INGREDIENTS
2 tablespoon extra virgin olive oil
1 1/2 lbs skinless, boneless chicken breasts
6 medium carrots, peeled and sliced into bite-size pieces
8 stalks celery, diced
2 quarts reduced-sodium chicken stock
sea salt and freshly ground pepper, to taste
2 cups kale or spinach
1 cup chopped fresh parsley

DIRECTIONS
Heat the oil in a 4- to 5-quart thick-bottom soup pot over medium heat. Place chicken in the pot and cook until edges are opaque, 6-10 minutes, depending on thickness. Turn the chicken over, cover the pot, reduce heat to medium-low and cook for another 6-10 minutes, until cooked through. Remove and set aside. 

Add the vegetables (except the kale or spinach) to the pot and cook for 4-5 minutes. While the vegetables are cooking, cut chicken (or shred) into bite-size pieces. 

Add the chicken and chicken stock to the pot, bring to a boil. Reduce the heat to low, cover, and simmer for about 45 minutes, until the vegetables are tender. 

Season with salt and pepper. Add the kale or spinach, and allow them to wilt. Add the parsley and serve.