Economical Veggie Bean Chili
Ingredients 1 large onion, diced2 2 bell peppers, any color, diced 4 garlic cloves, minced 2 cans of mixed beans, rinsed and drained 2 large tomatoes, chopped 2 cups of vegetable broth 2 tablespoons of olive oil 2 tablespoons of chili powder 1 teaspoon of ground cumin Salt to taste Fresh cilantro leaves for garnish Greek yogurt for serving (optional) Whole-grain bread or brown rice for serving Starting Guide: 1 large onion, diced 2 bell peppers, any color, diced 4 garlic cloves, minced 2 cans of mixed beans, rinsed and drained 2 large tomatoes, chopped 2 cups of vegetable broth
Harvard’s Healthy Eating Plate Power Breakfast Bowl
Ingredients 1 medium banana, chopped 1/2 cup strawberries, chopped 1/2 cup oats 1 cup almond milk, for soaking oats 1/4 cup mixed nuts (walnuts, almonds, pecans), toasted 1/2 cup Greek yogurt (or coconut yogurt for a vegan option) A pinch of cinnamon A drizzle of honey or maple syrup (for vegan option) Optional: 1 scoop of your favorite protein powder Starting Guide: 1 medium banana, chopped 1/2 cup strawberries, chopped 1/2 cup oats 1 cup almond milk, for soaking oats 1/4 cup mixed nuts (walnuts, almonds, pecans), toasted 1/2 cup Greek yogurt (or coconut yogurt for a vegan option) A
Weekly Prep One-Pot Meals: Your Easy Healthy Meal Plan for Busy Professionals
Ingredients Boneless, skinless chicken breast or thighs Canned chickpeas or black beans (drained and rinsed) Brown rice or quinoa Assorted seasonal vegetables (bell peppers, zucchini, carrots, broccoli, spinach) Olive oil Fresh garlic and onions Low-sodium chicken or vegetable broth Spices: black pepper, smoked paprika, cumin, dried herbs Lemon or lime for zest and juice Ingredient Substitutions Swap chicken for tofu or tempeh for a plant-based option Use cauliflower rice instead of brown rice for low-carb meals Replace chickpeas with lentils or white beans Substitute olive oil with avocado oil or canola oil Choose gluten-free pasta or grains for gluten sensitivity
