Vegetarian Farro Bowl

Vegetarian Farro Bowl

• 1/2 cup Cooked Farro
• 2 tsp. Olive oil
• 1 cup sliced Brussel sprouts
• 1/2 cup Carrots
• 1 cup Kale
• 1/4 cup Sliced Almonds
• 1 tbsp. Dried Cranberries
• 1 tbsp. Goat Cheese
• 2 tsp. Balsamic vinegar
• 1 small lemon
• Salt & Pepper

1. Add the Olive Oil to a pan. Add Carrots, cook for 2-3 min, add Brussels sprouts and Salt & Pepper and cook for an additional 5 min. Add the Farro at the end just to warm it up.
2. Add the rest of the ingredients to a bowl. Top with Veggies and Farro and Goat cheese and squeeze the lemon juice over the salad.

Macros: C-66g, F-28g, P-20 (568 Cal)

Salmon Quinoa Bowl

Salmon Quinoa Bowl

• 6oz Salmon filet
• 3/4 Cup cooked Quinoa
• 1/2 Cup sliced Baby Tomatoes
• 1/4 Cup sliced Cucumbers
• 1oz Goat Cheese
• 1/3 of an Avocado
• 1 tbsp. Fresh Basil
• 1 tsp. Balsamic Vinegar OR Balsamic Reduction

1. Season Salmon and bake at 450'F for 13-15 minutes, depending on preference. I typically season my salmon with: Fresh lemon juice, Salt, Pepper, Paprika.
2. Add all the ingredients in a bowl
3. Place cooked filet on top
4. Drizzle with Balsamic Reduction
5. DONE!!!

Tips : Place a piece of foil on the baking sheet under the Salmon. When the Salmon is done cooking, the skin will stick to the foil when you pick it up. That way you don't get the salmon skin in your salad and you can also just toss the foil and have nothing to clean.

Macros: C-45g, F-16g, P-43g (502 Cal)

Mango Protein Bowl

MANGO PROTEIN BOWL (VEGETARIAN)

• 1.5 Cups Kale
• 1/2 Cup Quinoa (cooked)
• 1/4 Cup Sliced Almonds
• 1/4 Cup Jicama
• 1/4 Slice Mango
• 28g (1 Oz) Goat Cheese
• 1/2 Lime

1. Place Kale in a bowl and squeeze out the lime juice over it.
2. Add the rest of the ingredient in and ENJOY!

Tips: Substitute Goat cheese with 1/8 Cup extra almonds to make it Vegan!

Macros: C-51g / F-23g / P-20g (470 Cal)