Here are two healthy recipes you can use for your next lunch or dinner!

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Broccoli Carrot Sandwich

Ingredients
Broccoli, as much as needed
Baby carrots chopped
1 tbsp cream cheese
Salt, to taste
Pepper powder
Green leaf lettuce
2 sprouted grain slices bread

Instructions
1. Take a bowl, add the broccoli florets, baby carrot, cream cheese, salt, pepper powder and mix well. Take the bread slice and spread the mixture on it.
2. Cover it with a lettuce leaf.
3. Place another slice of bread on the lettuce.
4. Toast it on a griddle until slight golden brown in colour.5. Slice it up in to triangles. Serve warm with ketchup.

Serves: 1
Calories per serving: 23
Fat: 8.3g
Carbs: 23g
Protein: 10g

Balsamic Chicken and Vegetables

Ingredients
1/4 cup bottled Italian salad dressing
2 tbsp balsamic vinegar
1 tbsp honey
1/4 tsp crushed red pepper
2 tbsp olive oil
1 lb chicken breast tenderloins
10 oz fresh asparagus, trimmed and cut into 2-in pieces, or one 10-oz package frozen cut asparagus, thawed and well drained
1 cup shredded carrot
1 small tomato, seeded and chopped

Instructions
1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

Serves: 1
Calories per serving: 23
Fat: 8.3g
Carbs: 23g
Protein: 10g

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