On a typical day, at least one of my meals is a big salad. I find a combination of textures, temperatures and tastes to be the most delicious and satisfying. It is also a good way to get in a wider variety of nutrients in one bowl.  

One of my favorite quick and healthy meals is to take greens and herbs, add a splash of dressing with healthy fats to improve taste and nutrient absorption, top with cut/sliced/shredded raw veggies and finish with the hot ingredients. On a busy weeknight this is often reheated leftover scrambles (some combination of oven roasted veggies, kabocha squash or yams, beans or lentils, high fiber starch like brown rice or wheat berries and perhaps an animal protein – chicken). If there is little protein in the leftovers I will usually add an egg or egg whites to the skillet while reheating the leftovers.     

(Leftover veggies and lentils that I scramble with an egg before adding to a raw veggie salad)

If I need a lighter or more cleansing meal, I will oven roast broccoli, carrots and mushrooms in olive oil and spices with a spoonful of olive oil-marinated garlic and use this tasty combination to top the salad.

If I want a little extra taste and staying power (usually), I will add a few of her following: nuts or seeds, avocado, extra brown rice/wheat berries/farro/quinoa, extra starchy/sweet veggies (beets, winter squash, sweet potatoes/yams, green peas), extra tahini, goat cheese or feta and dried fruits.

During winter months or cold days (like the last few rainy, cold days in Seattle), I find myself craving soups and hot comfort foods. My veggie packed meal has the same elements, but I omit the raw veggies and instead add broth to the skillet of sautéed veggies, then add rolled oats to thicken once the broth comes to a boil.  

  
Once the mixture has thickened, turn the heat to low. While stirring, quickly add the equivalent of one egg white to thicken even further and provide a protein boost.  

Here is the delicious finished product!