20-Minute
Meals

Ingredients

• 2 slices sourdough bread, toasted
• 1 cup cottage cheese (2%)
• 4 oz smoked salmon
• ½ cucumber, thinly sliced
• 2 tbsp fresh dill
• 1 tbsp capers, drained
• 2 tsp everything bagel seasoning
• 1 lemon (juice + zest)
• Freshly ground black pepper

Directions

1. Toast sourdough slices until golden and crisp.
2. Add cottage cheese to a blender or food processor. Blitz 30 seconds until completely smooth and cloudlike.
3. Spread whipped cottage cheese generously over each toast.
4. Layer cucumber slices over the cottage cheese, then smoked salmon on top.
5. Scatter fresh dill, capers, and lemon zest across each toast.
6. Squeeze fresh lemon juice, finish with a shower of everything bagel seasoning + black pepper.

Ingredients

• 12 oz boneless chicken breast, sliced ½-inch thick
• 1 tbsp toasted sesame oil
• 2 tbsp white miso paste
• 1 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 microwave jasmine rice pouches
• 1 cup shredded carrots
• 1 cup frozen shelled edamame, thawed
• 2 scallions, sliced
• 1 tbsp sesame seeds
• 1 tsp rice vinegar

Directions

1. Whisk miso, soy sauce, honey, ginger, garlic, and rice vinegar in a small bowl. Reserve.
2. Heat sesame oil in a large skillet over medium-high heat. Season chicken with salt and pepper.
3. Sear chicken 3-4 minutes per side until golden. Reduce heat to low, pour in miso glaze, toss to coat 1 minute. Remove from heat.
4. Meanwhile, microwave rice pouches per package (about 90 seconds each). Thaw edamame in warm water or microwave 60 seconds.
5. Divide rice between 2 bowls. Top with sliced miso chicken (all the glaze), shredded carrots, and edamame.
6. Finish with sliced scallions and sesame seeds. Eat hot.

Ingredients

• 1 lb sirloin steak, cut into 1-inch cubes
• 2 tbsp olive oil (divided)
• 4 cups broccoli florets (1 large head)
• 4 cloves garlic, thinly sliced
• 3 tbsp balsamic vinegar
• 1 tsp honey
• ½ tsp red pepper flakes
• Sea salt + freshly ground black pepper
• 1 lemon, cut into wedges

Directions

1. Pat steak cubes dry with paper towels. Season generously with salt and pepper.
2. Heat 1 tbsp olive oil in a large skillet over high heat until shimmering.
3. Add steak in a single layer. Sear undisturbed 2 minutes, then toss and cook another 2-3 minutes until medium-rare. Transfer to a plate.
4. Lower heat to medium. Add remaining oil + broccoli to the same skillet. Add 3 tbsp water, cover, and steam 3 minutes.
5. Uncover, add sliced garlic + red pepper flakes. Sauté 2-3 minutes until broccoli chars slightly and garlic is golden.
6. Return steak to the skillet. Pour in balsamic + honey. Toss everything to glaze, 60 seconds.
7. Plate and squeeze lemon over the top before eating.

Ingredients

• 2 cans (5 oz each) white albacore tuna in water, drained
• 1 can (15 oz) white beans, drained + rinsed
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely diced
• 2 tbsp olive oil
• 1 lemon (juice + zest)
• 2 tbsp fresh dill, chopped
• 1 tsp Dijon mustard
• Sea salt + freshly ground black pepper

Directions

1. Whisk olive oil, lemon juice + zest, and Dijon in a large bowl until emulsified.
2. Flake tuna into the bowl. Break up with a fork but keep chunky.
3. Add white beans, cherry tomatoes, red onion, and fresh dill.
4. Toss gently to coat everything. Season with salt and pepper.
5. Divide between 3 lidded containers or bowls. Refrigerate up to 4 days.
6. Eat straight from the container or spoon onto crackers, lettuce cups, or toast for a heartier snack.

Ingredients

• 1 cup Greek yogurt (2%, plain)
• 1 scoop chocolate whey protein powder
• 2 tbsp natural peanut butter
• 1 ripe banana, sliced
• 1 tbsp honey (optional, if extra sweetness needed)
• 2 tbsp dark chocolate chips (70%+), shaved or roughly chopped
• Flaky sea salt (optional but chef's kiss)

Directions

1. Add Greek yogurt, chocolate protein powder, peanut butter, and half the banana to a food processor or blender.
2. Blend 45 seconds until completely smooth and mousse-like. Taste and add honey if you want it sweeter.
3. Spoon mousse into 2 glasses or small bowls.
4. Top with the remaining sliced banana and shaved dark chocolate.
5. Finish with a pinch of flaky sea salt if using. Eat immediately or chill 10 minutes for a firmer texture.