In a bowl, combine cottage cheese, mixed berries, and chopped almonds. Serve immediately.

Thread chicken and chopped vegetables onto skewers and drizzle with olive oil; season with salt and pepper.

Grill or broil the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through, then serve with quinoa.

Preheat the oven to 400°F (200°C), then place salmon and asparagus on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and top the salmon with lemon slices; bake for 12-15 minutes until the salmon is cooked through and flakes easily.

Layer Greek yogurt, granola, and sliced peaches in a glass; serve immediately.

In a bowl, combine drained tuna, Greek yogurt, chopped celery, and chopped cucumber; season with salt and pepper.

Spoon the tuna salad into large lettuce leaves and wrap them.

In a large skillet or wok, cook the ground turkey over medium-high heat until browned, breaking it apart, then drain any excess fat.

Add mixed vegetables, low-sodium soy sauce, and grated ginger to the skillet; stir-fry for 5-7 minutes until vegetables are tender-crisp, then serve over brown rice.

Place eggs in a saucepan, cover with water, bring to a boil, then reduce heat to a simmer and cook for 8-10 minutes.