5 Easy Dinners To Make At Home

Hey gorgeous! With everyone at home, it gives us more opportunities to cook Lean, Clean, ‘N Green meals. 😋 Bobby and I have been cooking a ton lately, experimenting with new recipes, and whipping up some of our all-time favorites.

These are some of our go-to easy dinners — including two BRAND NEW recipes from the Summer Tone Up Meal Plan! (Pssst...you can find the whole Meal Plan in your Tone It Up app!)

These tray bakes, lean bowls, and stir-fries are all super simple to throw together and have minimal clean-up. And of course, they are all made with nourishing, nutrient-packed whole foods, so you are doing something amazing for your beautiful body.

If you can’t find some of the ingredients right now, no worries! You can always modify or swap something else in. What are your favorite dinners to make at home right now? We’re looking for more inspo, so let us know on Instagram @ToneItUp.

xxo,

Karena

NEW SUMMER TONE UP RECIPE!

Spiced Chickpea & Creamy Veggies

Makes 2 servings

INGREDIENTS

2 mini cucumbers, halved lengthwise then cut crosswise into 1-inch pieces

4 radishes, sliced thin

¼ cup nonfat Greek yogurt (or cashew yogurt)

Juice from ½ lemon

1 Tbsp. chopped dill

1 garlic clove, minced

Salt and pepper

4 cups kale, de-stemmed and chopped

1 tsp. olive oil

1/2 avocado, peeled, pitted, and sliced

1/2 cup roasted chickpeas

2 Tbsp. pomegranate seeds

DIRECTIONS

1. Lay the cucumber pieces on a cutting board. Using the flat side of your knife and the heel of your hand, push down to smash the cucumbers. Toss in a bowl with radishes, yogurt, lemon juice, garlic, and a pinch of salt and pepper to evenly coat vegetables.

2. In a large bowl, combine kale, olive oil, and a pinch of salt. Massage the kale until softened.

3. Divide kale among two large plates or bowls and top with the yogurt, vegetables, and avocado. Sprinkle chickpeas and pomegranate seeds on top.

NEW SUMMER TONE UP RECIPE!

Fauxlafel Tray Bake

Makes 2 servings

INGREDIENTS

1 head of cauliflower, stem and leaves removed, broken down into bite-size florets

1 yellow onion, peeled and quartered

1 tsp. red wine vinegar

1 ½ tsp. curry powder

1 (15.5 oz.) package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes

1 tsp. garlic powder

1 ½ tsp. ground cumin

1 ½ tsp. ground coriander

1 tsp. paprika

½ tsp. salt

Pinch of freshly ground black pepper

1 bunch of Tuscan kale, de-stemmed and roughly chopped

1 tsp. olive oil

1 tsp. lemon juice

½ cup cooked quinoa

1 red bell pepper, de-stemmed, de-seeded, and finely diced

¼ cup roasted chickpeas

DIRECTIONS

1. Heat oven to 425°F.

2. In a mixing bowl, combine cauliflower and onion quarters; toss to coat with red wine vinegar and curry powder. Spread cauliflower and onion out in a single layer on a baking sheet and roast for 10 minutes.

3. In the same bowl, combine tofu, garlic powder, cumin, coriander, paprika, salt, and pepper. Add tofu to the baking sheet and roast for 30 minutes, tossing everything once halfway through.

4. Massage the kale with olive oil and lemon juice until softened. Toss in quinoa and bell pepper and divide among two large bowls. 5. Top with tofu, cauliflower, and roasted chickpeas.

Tahini Tray Dinner Recipe

Makes 1 serving

INGREDIENTS

1 cup chickpeas, drained

1⁄2 cup chopped broccoli

1⁄4 sweet potato, chopped into bite-sized pieces

1 1⁄2 cloves garlic, diced

1 Tbsp. tahini

1⁄2 tsp. olive oil

1⁄4 tsp. cumin

Pinch of salt

Pinch of red pepper flakes at the end

2 Tbsp. fresh parsley, tossed at the end

1⁄4 lemon, squeezed

Optional: 4 oz. lean protein

DIRECTIONS

1. Preheat oven to 375 degrees.

2. In a bowl, combine all ingredients except for red pepper flakes, parsley, and lemon. Toss to combine. Put on a baking sheet and bake for 25 minutes.

3. Put cooked veggies on a plate and add parsley, a pinch of crushed red pepper, and a squeeze of lemon. Serve with lean protein if desired.

Spicy Thai Veggie Stir-Fry Recipe

Makes 1 serving

INGREDIENTS

1 Tbsp. coconut oil

1 cup sugar snap peas

1 red bell pepper

1 clove garlic

Pinch of salt

1 baby bok choy

1 thai chili pepper (or your favorite pepper)

1 lime, juiced

1⁄4 cup green onions, chopped

2 Tbsp. cashews

3 oz. lean protein, cooked

DIRECTIONS

1. In a pan over medium heat, add coconut oil, sugar snap peas, bell pepper, garlic, and salt. Sauté for 2-3 minutes.

2. Chop the bok choy and chili pepper and add to the mixture. Sauté for 1-2 more minutes.

3. Remove from heat and add lime juice, green onions, and cashews. Serve with 4 oz. of your favorite lean protein, cooked.

Burrito Grain Bowl Recipe

Makes 1 serving

INGREDIENTS

½ cup cooked quinoa

1 Tbsp. chopped cilantro

1 lime wedge

1 cup kale

1 tsp. olive oil

½ cup canned black beans, drained and rinsed

¼ cup chopped carrot

2 Tbsp. finely diced red onion

¼ tsp. cumin

Pinch of sea salt

¼ avocado, sliced

1 radish, sliced thin

2 Tbsp. pico de gallo or salsa

DIRECTIONS

1. Combine quinoa and cilantro in a bowl, squeeze the lime wedge over it, and mix well.

2. Place kale in a serving bowl and top with the cilantro-lime quinoa.

3. Heat oil in a nonstick skillet over medium heat, add beans, carrots, red onion, cumin, and salt; sauté for 5 to 6 minutes, until just tender. Add to the serving bowl with greens and quinoa.

4. Top with avocado, radish, and pico de gallo.

Find these recipes and so many more simple & delicious meals in your Tone It Up app! When you join the app, you now get access to all the amazing workouts PLUS recipes & nutrition advice ~ it’s all there for you in one place!

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