When you wish to lose weight, preparing meals can be a helpful process. When planning your meals ahead, you will also ease the meal preparation process, and save time. A healthy weight loss meal plan can create a calorie deficit while fulfilling your nutritional needs. Choosing a meal-planning approach that works for you, along with a sufficient number and variety of meals and snacks that can be cooked or reheated quickly and conveniently, improves the likelihood of sustained weight loss. Weight loss meals should be high in protein and fiber and should be nutrient rich. This meal plan can be adapted to a variety of dietary requirements but will encourage you to take supplements if a group of foods is excluded entirely.

In this article, We will talk about Weight Loss Recipes.

Weight Loss Recipes:

Spicy Grilled Calamari Salad :

You’ll need:

1 Tbsp sugar

1⁄2 Tbsp chili garlic sauce (preferably sambal oelek)

4 cups watercress (Watercress isn’t always easy to find. Baby arugula, or even a few handfuls of basil leaves, can easily take its place here.)

1 small cucumber, peeled, seeded, and cut into matchsticks

1 medium tomato, chopped

1⁄2 red onion, very thinly sliced

1⁄4 cup roasted peanuts

1 lb squid, cleaned, tentacles reserved for another use

1⁄2 Tbsp peanut or canola oil

Salt and black pepper to taste

Juice of 1 lime

1 Tbsp fish sauce

Instructions:

Preheat a grill.Toss the squid bodies with the oil, and generously season with salt and lots of black pepper.When the grill is very hot, add the squid and grill for about 5 minutes, until lightly charred all over.Combine the lime juice, fish sauce, sugar, and chili sauce in a mixing bowl and whisk to blend.Slice the grilled squid into 1⁄2" rings.In a salad bowl, toss the squid, watercress, cucumber, tomato, onion, and peanuts with the dressing.Divide the salad among 4 plates.

Black Bean Omelet:

You’ll need:

1 can (14–16oz) black beans, drained

Juice of 1 lime

1⁄4 tsp cumin

Hot sauce

8 eggs

Salt and black pepper to taste

1⁄2 cup feta cheese, plus more for serving

Pico de Gallo or bottled salsa

Sliced avocado (optional)

Instructions:

Pulse the black beans, lime juice, cumin, and a few shakes of hot sauce in a food processor until it has the consistency of refried beans, adding a bit of water to help if necessary.Coat a small nonstick pan with nonstick cooking spray or a bit of butter or olive oil and heat over medium heat.Crack two eggs into a bowl and beat with a bit of salt and pepper.Add the eggs to the pan, then use a spatula to stir and then lift the cooked egg on the bottom to allow raw egg to slide under.When the eggs have all but set, spoon a quarter of the black bean mixture and 2 tablespoons feta down the middle of the omelet.Use the spatula to fold over a third of the egg to cover the mixture in the center, then carefully slide the omelet onto a plate, using the spatula flip it over at the last second to form one fully rolled omelet.

Repeat with the remaining ingredients to make four omelets. Garnish with pico de gallo, avocado slices if you like, and bit more crumbled feta.

Instant Pot Shrimp and Broccoli:

You’ll need:

1 lb. shrimp, fresh or frozen

2 broccoli crowns

1/4 cup soy sauce

2 garlic cloves, minced

2 Tbsp. fresh ginger, grated

2 Tbsp. oyster sauce

2 tsp. brown sugar

1 tsp. rice wine vinegar

Sesame seeds

Sriracha

Green onion

Instructions:

Cut the broccoli crowns into smaller florets.If you bought fresh shrimp, deshell the shrimp with clean hands. If you bought it frozen, make sure to thaw them overnight in the refrigerator. If they need deshelling, do that as well.In your Instant Pot, mix together the soy sauce, minced garlic, ginger, oyster sauce, brown sugar, and rice wine vinegar. Whisk to combine.

Add in the broccoli and the shrimp to the Instant Pot. Seal the Instant Pot and set it on high pressure (Manual or Pressure Cook) for 1 minute.When the buzzer goes off, release the pressure immediately.

Serve the shrimp and broccoli with rice, or cauliflower rice to keep it low-carb, as well as sriracha, sesame seeds, and sliced green onion.

Oatmeal With Peanut Butter and Banana

You’ll need:

1 cup old fashioned oats

1 banana, sliced (save a few for topping)

1 Tablespoon chia seeds

1 teaspoon cinnamon

pinch of sea salt

3 cups of water, non-dairy milk or a blend of both

2 Tablespoons peanut butter or another type of nut butter

Instructions:

Add oats, banana slices, chia seeds, cinnamon and sea salt to a pot. Add water and stir to combine. Heat over medium-high heat for 8–10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the chia seeds don’t clump. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.Portion oats into two bowls and serve with peanut butter, banana slices, and a sprinkle of chia seeds. Add a splash of non-dairy milk and/or maple syrup on top before serving, if desired.

Guacamole

You’ll need:

3 avocados — peeled, pitted, and mashed1 lime, juiced1 teaspoon salt1/2 cup diced onion3 tablespoons chopped fresh cilantro2 roma (plum) tomatoes, diced1 teaspoon minced garlic1 pinch ground cayenne pepper (optional)

Instructions: In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Butternut Squash Soup

You’ll need:

2 tablespoons butter1 small onion, chopped1 stalk celery, chopped1 medium carrot, chopped2 medium potatoes, cubed1 medium butternut squash — peeled, seeded, and cubed1 (32 fluid ounce) container chicken stocksalt and freshly ground black pepper to taste

Instructions: Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Turkey BLT Salad

You’ll need:

2 slices whole-wheat bread, cut into cubes

1⁄2 Tbsp olive oil

4 strips bacon, cooked and crumbled

1 large tomato, chopped

1⁄2 English cucumber, chopped

8 oz roast turkey from the deli, cut into cubes

1 large head romaine lettuce, chopped

Low-fat ranch dressing

Instructions:

Preheat the oven to 400°F. Toss the bread cubes with the olive oil, place on a baking sheet, and bake for about 10 minutes, until golden brown and crispy.Combine the croutons with the bacon, tomato, cucumber, turkey, and romaine in a large salad bowl.Toss with just enough dressing to lightly coat the leaves.Divide among four plates.

Grilled Cheese With Sautéed Mushrooms

You’ll need:

1⁄2 Tbsp olive oil

2 cups cremini mushrooms, sliced

Salt and black pepper to taste

8 slices rye bread

2 cups shredded Swiss cheese

1 cup caramelized onions

1⁄2 Tbsp fresh thyme leaves (optional)

2 Tbsp softened butter

Instructions:

Heat the olive oil in a skillet over medium heat.Add the mushrooms and cook for about 6 minutes, until nicely caramelized. Season with salt and pepper.

Lay out four slices of the rye bread on a cutting board.Top with half the Swiss, then the onions and mushrooms. Add the thyme (if using) and the remaining cheese.Top with the remaining slices of rye.Spread the softened butter on both sides of the sandwiches.Heat a large cast-iron or nonstick skillet over medium-low heat.Add the sandwiches, working in batches if you must, and cook for 5 to 6 minutes per side, until fully toasted and golden brown.

Sheet-Pan Vegan Sausage and Vegetables

You’ll need:

12–16 ounces Smoked Turkey or Chicken Sausage about 3 cups

2 cups sweet potato diced into 1/2'’ cubes

2 cups broccoli florets

1 cup bell pepper chopped (any colors you like)

2 cloves garlic minced

2 tablespoons olive oil

1 tablespoon Italian seasoning or taco, Cajun of your favorite spice blend!

½ teaspoon salt

½ teaspoon black pepper

Instructions:

Pre-heat oven to 400F.Slice the sausage into 1'’ rounds. Dice the sweet potatoes into small 1/2'’ cubes.Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend. Seasoning with salt and pepper.Toss veggies with your hands until they are fully combined and coated with olive oil and spices.Bake for 20 minutes, flipping halfway. Enjoy with rice, quinoa, in sandwiches or as is for weight loss!

Zucchini Noodles With Bacon Vinaigrette

You’ll need:

1 Tbsp white vinegar

2 eggs

2 slice applewood-smoked bacon, coarsely chopped

2 Tbsp sherry vinegar or red wine vinegar

2 tsp Dijon-style mustard

1/4 tsp freshly ground black pepper

1 12-oz package zucchini noodles (or from 2 medium zucchinis)

2 green onions, chopped

2 radishes, thinly sliced

1 cup torn assorted fresh tender herbs (such as basil, tarragon, dill, Italian parsley, and/or thyme)

2 Tbsp grated Parmesan cheese

Instructions:

In a large skillet, bring 4 cups of water and the white vinegar to a boil. Reduce heat to a simmer. Break 1 egg into a cup and gently slide it into the water. Repeat with the remaining egg, allowing space between them. Simmer 3 to 5 minutes or until whites are set and yolks begin to thicken. Remove eggs with a slotted spoon.In a large skillet, cook bacon until crisp. Remove from heat. Whisk in sherry vinegar, mustard, and pepper. Add zucchini noodles, onion, and radishes; toss to coat. Gently fold in the herbs. Transfer to plates. Top with Parmesan and eggs.

Seared Ginger-Cumin Swordfish With Blueberry-Avocado Salsa

You’ll need:

For the swordfish

2 6-oz swordfish fillets, cut 3/4 inch thick

2 Tbsp lime juice

1 tsp grated fresh ginger

1 tsp olive oil

1/2 tsp ground cumin

1/2 tsp sea salt

For the blueberry-avocado salsa

1/4 cup fresh blueberries

1/4 cup finely chopped orange or red bell pepper

1 Tbsp chopped fresh cilantro

1 small avocado

Instructions:

Place fish in a shallow dish. In a bowl, combine lime juice, ginger oil, cumin, and salt. Pour half the lime mixture over fish and reserve the rest for the blueberry-avocado salsa. Turn fish to coat; marinate 15 minutes at room temperature.Heat a lightly greased grill pan over medium-high. Drain and transfer fish from marinade to the grill pan. Discard any marinade in the dish. Cook fish until it just begins to flake with a fork, about 4 to 6 minutes per 1/2 inch thickness of fish.

For the salsa, in a small bowl, combine the reserved lime mixture, blueberries, pepper, and cilantro. Dice avocado into small pieces; gently fold avocado into salsa. Cover and chill until serving, up to 4 hours. Spoon the salsa over the swordfish before serving.

Breakfast Veggie Burger

You’ll need:

For the swordfish

2 6-oz swordfish fillets, cut 3/4 inch thick

2 Tbsp lime juice

1 tsp grated fresh ginger

1 tsp olive oil

1/2 tsp ground cumin

1/2 tsp sea salt

For the blueberry-avocado salsa

1/4 cup fresh blueberries

1/4 cup finely chopped orange or red bell pepper

1 Tbsp chopped fresh cilantro

1 small avocado

Instructions:

Place fish in a shallow dish. In a bowl, combine lime juice, ginger oil, cumin, and salt. Pour half the lime mixture over fish and reserve the rest for the blueberry-avocado salsa. Turn fish to coat; marinate 15 minutes at room temperature.Heat a lightly greased grill pan over medium-high. Drain and transfer fish from marinade to the grill pan. Discard any marinade in the dish. Cook fish until it just begins to flake with a fork, about 4 to 6 minutes per 1/2 inch thickness of fish.

For the salsa, in a small bowl, combine the reserved lime mixture, blueberries, pepper, and cilantro. Dice avocado into small pieces; gently fold avocado into salsa. Cover and chill until serving, up to 4 hours. Spoon the salsa over the swordfish before serving.

Breakfast Veggie Burger

You’ll need:

Omelette

2 eggs

2 tablespoons finely chopped mushrooms

2 tablespoons finely chopped broccoli florets

2 tablespoons finely chopped red bell pepper

2 tablespoons finely grated parmesan cheese

2 tablespoon heavy cream

1 tablespoon leeks

salt and pepper to taste

Layers

1 veggie pattie

1 slice extra sharp cheddar cheese or your preferred cheese

1 fried egg

1 roasted cauliflower slice (see notes for roasting)

3–4 slices avocado

1 handful of micro greens

1 roll

Instructions:

To make omelette: Cover a large 10-inch pan with non-stick spray and place over medium heat. Combine and whisk all ingredients in a bowl. Pour mixture into pan and using the handle swirl it until the mixture completely covers the bottom of the pan. Cook on medium heat for 5 minutes, or until omelette is fully cooked through. (You should not have to flip this since the omelette should be paper-thin from using a large pan.) Remove from heat and fold two times to create a four-layer triangle.Assembly: Place folded omelette onto bottom of roll. Place 1 piece of cheese on top of veggie patty and melt either in microwave or under broiler, once melted, place it on top of the omelette. Layer with fried egg, cauliflower slice, avocado, micro greens and top of roll. Serve immediately.To roast cauliflower: Trim cauliflower and cut cauliflower into ¼ inch slices. Place slices on a bake sheet and drizzle olive oil on top. Transfer to an oven heated to 425 degrees and roast for about 20 minutes or until slices are browned around the edges.

Caprese Sandwich

You’ll need:

4 (3.5-inch) Focaccia squares, sliced in half

Handful of arugula

1 (8-ounce) fresh mozzarella ball, sliced

2 tomatoes, sliced

1/3 cup Roasted Cherry Tomatoes, optional

Pickled Onions, optional

Basil leaves

Extra-virgin olive oil, for drizzling

Flaky sea salt and freshly ground black pepper

Instructions:

Assemble the sandwiches on the focaccia with the arugula, mozzarella, and tomato slices. Add the roasted tomatoes and a few pickled onions, if desired.

Top with basil leaves, a drizzle of olive oil, and season with salt and pepper.

Melted Brie With Vegetables

You’ll need:

1 wedge (6 oz) very cold brie (do not remove rind)

1⁄2 Tbsp olive oil

1 red onion, sliced

1 red bell pepper, sliced

1 ripe but firm pear, peeled and sliced

1 medium zucchini, halved lengthwise and sliced

1⁄2 cup dry white wine

Fresh thyme leaves (optional)

Salt and black pepper to taste

12 slices baguette, toasted

Instructions:

Preheat the oven to 325°F.Place the brie wedge in the center of a large sheet of foil.Fold the foil over the brie, leaving some air space between the top of the wedge and the foil.Seal the edges to create a packet.Place the brie on a baking sheet and bake for 10 to 12 minutes, until very soft and oozing but not completely melted.Meanwhile, heat the oil in a large skillet or sauté pan over medium heat.Cook the onion and pepper until soft and lightly caramelized, about 5 minutes, then add the pear and zucchini and cook for another 3 minutes.Pour in the wine and add the thyme (if using); cook until most of the liquid has evaporated, 2 to 3 minutes.Season with salt and pepper.Transfer the vegetables to a large serving platter.Remove the hot, oozing brie from the packet and dump directly on top of the vegetables.Surround with the toasted baguette.

Huevos Rancheros

You’ll need:

2 small tomatoes

1 small onion

1 medium jalapeno pepper, chopped

2 cloves garlic; 1 chopped, 1 smashed

1/2 teaspoon hot sauce

1 teaspoon ground cumin

Kosher salt and freshly ground pepper

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 15.5-ounce can black beans, drained and rinsed

4 large eggs

4 6-inch corn tortillas, warmed

1/2 cup crumbled feta cheese

1/4 cup chopped fresh cilantro

Instructions:

Prepare the salsa: Set a grater in a large bowl; grate the tomatoes and onion into the bowl. Add the jalapeno, chopped garlic, hot sauce, cumin and salt and pepper to taste. Heat a medium skillet over low heat and add 2 teaspoons olive oil. Fry the salsa in the oil until it thickens slightly, 3 minutes. Remove to a bowl and set aside. Add the beans to the same pan along with the smashed garlic, 1/2 cup warm water and a pinch of salt; cook over low heat until warmed through, smashing slightly with a fork. Meanwhile, heat the remaining 2 tablespoons oil in another skillet. Fry the eggs sunny-side up; season with pepper. Place 1 warm tortilla on each plate. Divide the beans among them, then top with a fried egg, some salsa and cheese. Sprinkle with cilantro and serve with the remaining salsa.

Grilled Vegetable Wrap With Balsamic Mayo

You’ll need:

2 tablespoons balsamic vinegar

1–1/2 teaspoons minced fresh basil

1–1/2 teaspoons olive oil

1–1/2 teaspoons molasses

3/4 teaspoon minced fresh thyme

1/8 teaspoon salt

1/8 teaspoon pepper

1 medium zucchini, cut lengthwise into 1/4-inch slices

1 medium sweet red pepper, cut into 1-inch pieces

1 medium red onion, cut into 1/2-inch slices

4 ounces whole fresh mushrooms, cut into 1/2-inch pieces

4 ounces fresh sugar snap peas

1/2 cup crumbled feta cheese

3 tablespoons reduced-fat cream cheese

2 tablespoons grated Parmesan cheese

1 tablespoon reduced-fat mayonnaise

4 flour tortillas (8 inches)

4 romaine leaves

Instructions:

In a large shallow dish, combine the first 7 ingredients; add vegetables and turn to coat. Cover; refrigerate for 2 hours, turning once.

Drain and reserve marinade.Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium-high heat for 5 minutes. Set aside 1 teaspoon marinade. Turn or vegetables; baste with remaining marinade. Grill 5–8 minutes longer or until tender, stirring frequently.In a small bowl, combine cheeses and mayonnaise; set aside. Brush one side of each tortilla with reserved marinade. Place tortillas, marinade side down, on grill for.1–3 minutes or until lightly toasted.Spread 3 tablespoons of cheese mixture over ungrilled side of each tortilla. Top with romaine and 1 cup grilled vegetables; roll up.

Bruschetta

You’ll need:

8 roma (plum) tomato

⅓ cup Basil, fresh

¼ cup Cheese, parmesan, grated

2 cloves Garlic, raw

1 tablespoon Balsamic Vinegar-60 Grain NAK

1 teaspoon Oil, olive, salad or cooking

¼ teaspoon Morton Kosher Salt, coarse

¼ teaspoon Spices, pepper, black

1 loaf French bread

Instructions:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Smoky Paprika Roast Chicken With Savory Green Beans

You’ll need:

FOR THE CHICKEN

1 3- to 4-lb whole chicken

3 large cloves garlic, peeled and thinly sliced

2 Tbsp olive oil

1 Tbsp chopped fresh sage or thyme

1 Tbsp smoked paprika

1 tsp fennel seeds, crushed

1 tsp kosher salt

1 tsp freshly ground black pepper

FOR THE GREEN BEANS

1 lb fresh green beans, ends trimmed

2 Tbsp sliced almonds or chopped walnuts

1/2 coarsely chopped cottage or Canadian bacon

2 Tbsp butter, melted

Instructions:

Place the chicken, breast side up, on a rack in a shallow roasting pan. With a paring knife, make enough shallow incisions in the chicken skin all over the body to insert a garlic slice in each. Brush chicken with olive oil. In a small bowl, combine sage, paprika, fennel, salt, and pepper; rub onto the chicken. Tie the legs together with clean kitchen string. Let the chicken sit at room temperature for 10 minutes. Preheat the oven to 400ºF.Roast chicken, uncovered, 75 to 90 minutes, or until drumsticks move easily in sockets and chicken is no longer pink (180ºF internal temperature). Remove chicken from the oven. Cover; let sit 10 minutes before carving.While the chicken is roasting, make the green beans.

In a saucepan, cook the green beans, covered, in a small amount of boiling water for about 3 to 4 minutes, or until crisp-tender; drain. Immediately submerge in a bowl of ice water until cool; drain. In a large skillet, dry-toast almonds over medium-low heat until golden; remove from skillet. In the same skillet, cook the bacon until the fat melts and the bacon is crispy. Add cooked green beans to bacon in the pan; add butter and simmer 3 minutes or until heated through. Stir in nuts.

Plant-Based Cashew Butter & Raspberry Smoothie

You’ll need:

3/4 cup frozen raspberries

1/2 cup cottage cheese

1 Tbsp cashew butter

1 cup Pacific Foods Cashew Original Plant-Based Beverage

Instructions: Combine all the ingredients in a blender. Blend on low, then finish on high for 1 to 2 minutes, until smooth.

Pork Tenderloin Grilled with Pineapple Salsa

You’ll need:

1 Tbsp Dijon or grainy mustard

1⁄2 Tbsp honey

1⁄2 Tbsp chili powder

Salt and black pepper to taste

1 lb pork tenderloin

4 (1⁄2"-thick) slices pineapple, core removed

1 red onion, minced

1 jalapeño pepper, minced

1⁄2 cup chopped fresh cilantro

Juice of 1 lime

Instructions:

Preheat the grill.Combine the mustard, honey, chili powder, and a good sprinkle of salt and pepper, and rub all over the pork.Place the pork and pineapple slices on the grill.Grill the pineapple for 2 to 3 minutes per side, until lightly charred and softened.Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch (an internal thermometer should read no more than 160°F).Let the pork rest for at least 5 minutes.While the pork rests, chop the pineapple into bite-size pieces.Combine with the onion, jalapeño, cilantro, and lime juice.Season with a bit of salt and pepper. Slice the pork and serve with the salsa.

Turkey Swedish Meatballs

You’ll need:

1 medium shallot

1 tablespoon chopped fresh parsley leaves

1 pound ground turkey

1 large egg

3/4 cup plain dried breadcrumbs

1/2 teaspoon kosher salt

2 tablespoons olive oil, divided

2 tablespoons all-purpose flour

2 cups beef broth

1/2 cup heavy cream

1 teaspoon onion powder

1 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper

Cooked egg noodles, for serving

Instructions:

Grate 1 medium shallot. Coarsely chop 1 tablespoon parsley leaves.Place 1 pound ground turkey, 1 large egg, 3/4 cup plain breadcrumbs, 1/2 teaspoon of the kosher salt, and grated shallot in a large bowl. Use your hands to gently work everything together into a homogenous mixture. Scoop the meatballs into 2 tablespoon-sized portions and roll into balls.Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add half of the meatballs and cook, turning every 1 to 2 minutes, until browned on a few sides, about 8 minutes total. Transfer to a plate and repeat with the remaining meatballs.Add the remaining 1 tablespoon olive oil to the pan. Sprinkle 2 tablespoons all-purpose flour over the oil and cook until the flour is no longer dry, about 1 minute. Whisk in 2 cups beef broth, 1/2 cup heavy cream, 1 teaspoon onion powder, the remaining 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper until smooth. Cook until just beginning to simmer, 2 to 3 minutes. Return the meatballs to the pan and simmer for 10 minutes.

Garnish with chopped fresh parsley leaves and serve over cooked egg noodles, if desired.

Grilled Caesar Salad

You’ll need:

3 tablespoons mayonnaise

2 tablespoons Worcestershire sauce

2 lemons, halved, plus 1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon red wine vinegar

2 cloves garlic, minced

3/4 cup extra-virgin olive oil, plus more for grilling

1/4 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper

2 hearts romaine lettuce, cut in half lengthwise

Three 3/4-inch slices rustic bread, such as levain or baguette

1 tablespoon sugar

Instructions:

Preheat a grill to medium-high heat.In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

Blood Orange Beet Smoothie

You’ll need:

1 blood orange

1 cup frozen strawberries

1 banana

1 small beet + greens

1 date, pitted

3 tablespoons cashews, soaked overnight

1 tablespoon coconut oil

1 tablespoon hemp seeds

1 tablespoon chia seeds

2 teaspoons bee pollen

1 1/4 cups almond milk

2 tablespoons yogurt or kefir (can be dairy free)

Instructions:

Place all of the ingredients in a blender and puree until smooth.Pour into a tall glass, pop in a straw and you’re ready!