Grilled Chicken & Peach Salad

Peaches are in season and pair beautifully with lean grilled chicken.

Ingredients:

• 2 boneless skinless chicken breasts
• 2 ripe peaches, sliced
• 4 cups arugula or mixed greens
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup toasted walnuts or pecans
• Balsamic glaze or light vinaigrette

Instructions:

1. Grill the chicken (seasoned with salt, pepper, and a touch of paprika).
2. Slice the grilled chicken and peaches.
3. Toss with greens, cheese, and nuts.
4. Drizzle with balsamic glaze or vinaigrette.

2. Zucchini Noodle Pesto Pasta

Zucchini is abundant and refreshing when spiralized into noodles.

Ingredients:

• 2 medium zucchinis, spiralized
• 1/2 cup cherry tomatoes, halved
• 1/4 cup homemade or store-bought pesto
• 1 tbsp olive oil
• Optional: grilled shrimp or chickpeas for protein

Instructions:

1. Heat olive oil in a pan; lightly sauté zucchini noodles for 2–3 minutes.
2. Toss with pesto and cherry tomatoes.
3. Add shrimp or chickpeas if desired.
4. Serve warm or cold.

3. Frozen Banana Bites with Dark Chocolate & Almond Butter

Naturally sweet, protein-packed, and refreshing — no added sugar needed.

Ingredients:

• 2 ripe but firm bananas
• 2–3 tbsp natural almond butter (or peanut butter)
• 1/2 cup dark chocolate chips (70%+ cacao)
• 1 tsp coconut oil (optional, for melting)
• Sea salt or crushed nuts for topping (optional)

Instructions:

1. Slice bananas into ½-inch thick rounds.
2. Spread a little almond butter between two banana slices to make a "sandwich."
3. Freeze the bites for about 1 hour.
4. Melt dark chocolate (with coconut oil if using).
5. Dip each frozen bite into chocolate and place on parchment paper.
6. Optional: sprinkle with sea salt or crushed nuts before chocolate hardens.
7. Freeze again for 10–15 minutes, then enjoy!