Lunches (Salads & Soups)

Quinoa Flushing Salad — ½ cup cooked quinoa, ½ chopped cucumber, ¼ cup chopped parsley, 1 tbsp olive oil, juice of ½ lemon, salt and pepper. Toss and dress.

Mineral Broth & Steamed Carrots — 2 cups bone or vegetable broth, 1 inch sliced ginger, 2 chopped carrots. Simmer broth with ginger 10 minutes, remove ginger, steam carrots and serve.

Spinach & Chickpea Salad with Turmeric Dressing — 2 cups spinach, ½ cup chickpeas, ¼ avocado sliced. Dressing: 1 tbsp tahini, ½ tsp turmeric, lemon squeeze, splash of water, pinch of salt. Massage dressing into spinach, top with chickpeas and avocado.

Walnut & Avocado "Brain Power" Salad — ½ cup raw walnuts, ½ avocado cubed, 1 stalk celery diced, 1 tbsp pumpkin seeds, 2 cups mixed greens. Dressing: 1 tbsp olive oil, 1 tsp apple cider vinegar or lemon, salt and pepper. Toast walnuts (optional), toss greens with dressing, top with remaining ingredients.

Easy Lentil Soup — 1 can lentil soup, or quick homemade: 1 can lentils rinsed, 1 cup broth, ½ tsp cumin, simmered 10 minutes.

Loaded Baked Potato — 1 large potato, ¼ cup black beans, 1 tbsp salsa, chopped cilantro. Microwave 5–7 min or bake at 400°F for 45 min, mash and top.

Leftover Egg Roll in a Bowl — reheat leftovers with a splash of water or broth; top with fresh green onions or sesame seeds if available.

Tuna Salad Boats — 1 can tuna, 1 tbsp olive oil or avocado mayo, 1 celery stalk diced, salt/pepper, cucumber rounds or lettuce leaves. Mix and scoop.

Leftover Burger Salad — chopped leftover burger patty, fresh greens, fresh tomato/cucumber, olive oil and lemon dressing.

Leftover Veggie Chili — reheat slowly; tastes better the next day as spices marinate.