
Lunch just got easier. Pop open a can of chickpeas and make this vegetarian take on a chicken salad sandwich. It uses pantry staples and its loaded with fiber and protein. The best part? It’s delicious and it’s ready in about 15 minutes.

Cookies for breakfast! I like that. Filled with nuts, seeds, dried fruit, and oats with a subtle nutty undertone of tahini, these cookies are one of the best grab-and-go breakfasts known to man, woman, and child (especially child, or the child in you.)

Shakshuka is an easy-to-make recipe where eggs simmered in tomato sauce are seasoned with cumin and smoked paprika. Top it with cilantro, feta, and olives then serve it for breakfast, lunch, or dinner.

Corn tortillas dipped in black bean sauce and folded in half then filled or topped with cheese and avocado make a simple and delicious vegetarian and gluten free meal.