Wednesday

Ingredients

• 8 Large eggs
• 0.25 cup Whole milk
• 3 cup Baby spinach
• 1 cup Cherry tomatoes, halved
• 0.5 Yellow onion, diced
• 0.33 cup Feta, crumbled
• 1 tbsp Olive oil
• 2 tbsp Fresh dill
• 1 pinch Salt & pepper

Method

1. 1Heat oven to 375°F. Warm oil in an oven-safe skillet and soften onion 4 min.
2. 2Add spinach and tomatoes; cook 2 minutes.
3. 3Whisk eggs and milk with salt and pepper; pour over veg.
4. 4Sprinkle feta and dill; bake 18–20 min until set.

Ingredients

• 1 cup Quinoa, cooked
• 1 Sweet potato, cubed
• 1 cup Broccoli florets
• 1 Avocado, sliced
• 0.25 cup Chickpeas, roasted
• 2 tbsp Tahini
• 1 tbsp Lemon juice
• 1 tsp Maple syrup
• 1 tbsp Olive oil

Method

1. 1Roast sweet potato and broccoli at 425°F with olive oil and salt for 22 min.
2. 2Whisk tahini, lemon, maple, and 2 tbsp warm water until pourable.
3. 3Layer quinoa, roasted veg, chickpeas, and avocado in bowls.
4. 4Drizzle generously with tahini sauce.

Ingredients

• 1 cup Quinoa
• 1 Eggplant, cubed
• 1 Zucchini, sliced
• 1 Red pepper, sliced
• 3 tbsp Olive oil
• 1 tsp Cumin
• 1 pinch Salt & pepper
• 1 Lemon

Method

1. 1Cook quinoa per package.
2. 2Toss vegetables with oil, cumin, and salt; roast 425°F for 25 min.
3. 3Serve veg over quinoa with a squeeze of lemon.