Dinner Day 1— Chicken topped with tomato, spinach pesto and cheese - Quinoa - Zucchini and Onions

  • 1.3 pounds of cooked chicken breasts (approximately 2 Large chicken breasts)
  • 1-2 tomatoes
  • Pesto mixture
  • 4 Slices of pepper jack cheese


  • 1/4 of a cup of cilantro [packed tightly]
  • 1 1/4 cup of spinach [packed tightly]
  • 1 tsp of lemon juice
  • 2 tbs of olive oil
  • 2 tbs of chicken or vegetable broth
  • 3 cloves of garlic (don’t forget the microwave trick!)
  • 1/3 cup of almonds

Put all the ingredients into your ninja or food processor, and blend for about 20-30 seconds. Should come out looking like a paste—don’t want it to be too much like a liquid.

**Add in a bit of yogurt to make the texture creamier


Cut cooked chicken breasts lengthwise and place into a baking dish. Cut tomato into slices and set on top of the chicken. Place pesto mixture on top of the tomatoes. Place slices of pepper jack cheese on top of the pesto, and put in the oven on broil for about 5 minutes (until cheese melts.)

**Don’t forget, you can use the water you cooked the chicken in to pour over the doggies food for an extra treat!


  • 2 cups of Tri-colored or regular quinoa
  • 4 cups of boiling water

Boil 4 cups of water. As soon as the water boils, add in the quinoa and immediately turn down to low. Simmer for about 20 minutes or until quinoa is crisp but tender

**The ratio of cooking quinoa is 1:2, so for every 1 cup of quinoa, you need 2 cup of water.


  • 1 onion, peeled and diced
  • 2 large zucchini, sliced long ways and chopped
  • 1 tbs olive oil
  • 2 tbs chicken broth
  • Oregano
  • Salt
  • pepper

Put pan over the stove and add in olive oil and chicken broth. Once the pan is hot, add in zucchini and onion. Add dried oregano and other spices to taste. Place lid on the pan and let it steam for around 10 minutes. 

Scoop Quinoa on to plate. Place chicken on top of quinoa and put vegetables to the side! Serves 4

Breakfast Day 2—Quinoa, egg and spinach scramble

  • 1 tbs chicken broth
  • 1 tbs olive oil
  • 4 cups of spinach
  • 1 1/2 cups of quinoa
  • 6 six eggs (1.5 per person)
  • Optional tortillas if you want to make it breakfast burrito style!

Add broth and olive oil into a pan, let it get hot, and then add in the spinach. Put a lid on your pan, and let the spinach start to wilt! Crack the eggs into a bowl and whisk. Once the spinach has wilted down, add in the quinoa (which we already prepared) and spread it around in the pan. Add in the eggs, and scramble the mixture like you would scramble eggs! Should take about 3 minutes. 

Dinner Day 2—Zucchini and Onion vegetable soup and a Greek salad!


  • Chicken broth (almost an entire box, we’re just using what we have left after making the other dishes)
  • 2 cups of the remaining zucchini and onion veggie mix
  • 1 tsp of lemon juice
  • 1 handful of spinach
  • Cilantro
  • Salt and pepper to taste

Pour the entire box of chicken broth into a pot. Add in the remaining vegetables (the zucchini and onions).  Add in lemon juice and a handful of spinach. Place on the stove and bring to a simmer. Once the spinach is wilted, the soup is pretty much done!  Garnish with a bit of cilantro.


  • Quinoa (cooked)
  • Spinach
  • Chicken breast (cooked), shredded
  • Red pepper, diced
  • Tomato, sliced
  • Goat cheese
  • 1 jar of pepperoncinis
  • Leftover lettuce from our Asian lettuce wraps
  • 2-3 green onions, chopped


  • 2 cloves of peeled garlic
  • 1 tsp dried oregano
  • 1/3 balsamic vinegar
  • 1/3 olive oil
  • Salt and pepper to taste

Put your lettuce and spinach into a bowl. Add in red pepper, shredded chicken, tomato, green onions, and crumbled up goat cheese into the salad.  For the dressing, mix all the ingredients into a ninja blender or food processor and pour over your salad. Enjoy with your soup!

**Add in any leftover quinoa into the salad for an extra dose of protein.

Breakfast Day 3— Egg, bean and quinoa pancakes

  • 1 can of white beans (I used organic great northern beans)
  • 1 cup of cooked quinoa
  • 6 eggs
  • 1 tblsp olive oil
  • Salsa [garnish]
  • Pesto [garnish]
  • Salt and pepper [to taste]

Put olive oil into a pan and heat it up! Put cooked quinoa into a bowl and add in the can of beans and 6 eggs. Add in salt and pepper to taste and mix around. When the olive oil starts to bubble, slowly add in the egg-bean-quinoa batter to the pan using a ladle. Use a spatula to continue to shape the cake. Should be able to do 3-4 cakes at once. Once the batter starts to get crispy around the edges, flip the cakes. Flip them once or twice more, and then remove from the pan and plate!

**If you like, you can serve your cakes with a side of salsa and pesto! We mixed the pesto with a little plain yogurt, just to make it a little more creamy (and make it last longer!)

Dinner Day 3—Asian chicken and vegetable spring rolls

  • 1  lb shredded or diced cooked chicken
  • 1/2 small can of water chestnuts diced
  • 1/2 cup Chopped cilantro
  • 1 orange diced peeled and rind removed
  • 2 green onions diced
  • 1 head Bibb, Romaine or Head lettuce


  • 1/3 cup rice vinegar
  • 1/3 cup sesame oil
  • 1/4 cup Braggs liquid aminos or soy sauce
  • 1/4 cup Sriracha
  • 1" x 1/2" piece peeled ginger

Put chicken, chestnuts, cilantro, orange and green onions into a large bowl. Put all dressing ingredients into blend and blend until smooth. Mix dressing into chicken mixture. Put chicken in center of lettuce leaf and roll!