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Showing 6 recipes
Lunch
Fluffy basmati rice topped with tuna, quick broccoli and squash, and a creamy tahini-lime drizzle for a bright lunch.
Why it works
Use lime zest before juicing; store leftover sauce separately and use it as a dip or sandwich spread within 3 days.
Breakfast
Creamy skyr topped with quick-soaked rye flakes, banana, blueberries, and crunchy cashews with bright lemon and chia.
Why it works
Zest the lemon before juicing, then store the remaining lemon half cut-side down in a sealed container for the next meal.
Dinner
Roast salmon, sweet potato, broccoli, and tomatoes on one tray, then drizzle with lemony dill tahini and add spinach.
Why it works
Use lemon zest and juice; store extra tahini sauce up to 4 days for salads or roasted veg, and repurpose leftovers as a grain bowl topping.
Breakfast
Creamy Greek yogurt topped with quick cinnamon apples, blueberries, and crunchy nuts and seeds makes a fast, filling breakfast.
Why it works
Use the whole apple with peel, zest the lemon before juicing, and refrigerate leftover yogurt and seeds for tomorrow’s bowls.
Breakfast
Creamy oats topped with lemony yogurt, warm cinnamon apples, and fresh berries make a bright, filling breakfast in minutes.
Why it works
Use the whole lemon (zest and juice) and refrigerate leftover cooked oats up to 3 days; reheat with a splash of milk.
Dinner
Quick salmon and quinoa bowls with roasted sweet potato, fresh cucumber-tomato salad, and a tangy lemon-yogurt dill sauce.
Why it works
Use lemon zest plus juice for maximum flavor; store extra sauce up to 3 days and use leftover quinoa for lunch salads.
