Healthy Workplaces

RECIPESDAY 5

In collaboration with

Healthy Workplaces

1/4 cup Avocado mashed andmixed with 1/2 tsp of lemonjuice2 slices Whole Grain ArtisanBread, toasted1/4 cup Watermelon, diced2 tsp mint fresh, chopped1/2 tsp Lemon Zest2 tbsp Low-Fat Feta Cheese,crumbled

2 servings

INGREDIENTS

INSTRUCTIONS

Spread half the avocado oneach slice of the toastedbread.Top with half of thewatermelon and cheese.Sprinkle with half of the mintleaves and lemon zest.

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RECIPESIn collaboration with

Breakfast Day 5: Avocado Toast with Watermelon

Healthy Workplaces

In a skillet, combine the potatoes, vegetable broth and smoked paprika. Bring toa simmer; cover and cook for 8 minutes or until tender. Remove to a bowl.Return skillet to medium heat; add oil. Cook the onion, garlic and sausage for 5minutes or until softened. Stir in the potato and cook for 5 minutes or untilstarting to become golden. Stir in salsa and cilantro to warm through.Spoon potato mixture into tacos and top with tomato and avocado.

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1/2 Potato, peeled and diced1 1/2 tbsp Vegetable BrothPinch of Smoked Paprika1/2 tsp Canola Oil1/4 Onion, chopped1/2 clove Garlic, minced1/4 cup beans of your choice1 1/2 tbsp salsa1/2 tsp Fresh Cilantro, chopped2 Hard Taco ShellsTomato and Avocado, chopped

2 servings

RECIPESIn collaboration with

Lunch Day 5: Potato Bean Medley Tacos

INGREDIENTS

INSTRUCTIONS

Healthy Workplaces

Preheat oven to 400 F. Cook lentils andquinoa each according to packagedirections.Slice zucchini in half lengthwise, thenscoop out the flesh. Place on a parchment-lined baking sheet, then season with saltand pepper. Bake for 8 min until zucchini isjust tender.Meanwhile, heat olive oil in a large fryingpan on med-high heat. Add all fillingingredients except for cheese and cilantro.Saute for 5-6 min, then remove from heat,stirring in cheese and cilantro.Remove zucchini from oven and stuff withfilling, then sprinkle with remaining 2 tbspcheese. Bake for another 2 min untilcheese is melted.Remove from oven, then cut each zucchiniboat into four different pieces. Serveimmediately and enjoy!

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3 medium sized Zucchini cut in halflengthwiseSalt and pepper to taste

1 tbsp olive oil1 1/4 cups Brown, Black or Red Lentils1 1/4 cups Quinoa1 tbsp Chili Powder1/4 each Red and Yellow Pepper, diced1 medium sized Plum Tomato, deseededand diced1/2 small Yellow Onion, diced1 clove Garlic, minced3/4 cup salsa1/2 tsp Salt1/4 tsp Black Pepper3/4 cup Cheddar cheese, shredded

1/3 cup Cilantro or Parsley fresh, minced

2 servings

Filling

(2 tbsp reserved for garnish)

INGREDIENTS

INSTRUCTIONS

RECIPESIn collaboration with

Dinner Day 5: Mexican-Inspired StuffedZucchini Boat Bites