Spread a slice of avocado on bread. Top one side with Bibb or mixed green, slice of tomato, choice of deli meat (pastrami in picture). On the other slice of bread sprinkle Trader Joes ‘Everything But The Bagel’ spice - or a mix of crunchy seeds (sesame, pumpernickel, flax, chia, etc).

Roughly chop couple greens, tomato, and deli meat; add chopped artichoke (canned or fresh) and cooked rice. Flavor with oil and vinegar, salt and pepper.

Open one tin tuna fillet in oil; pour over rice (wild rice in picture). Chop one vine ripe tomato over top; Add half of a sliced avocado. Salt and pepper to taste.

Top a slice of toasted bread with tuna fillets, a sliced tomato, sliced radish, and micro-greens. Drizzle EVVO over top; salt and pepper to liking.

Top a plate with greens, parley leaves, and sliced cucumbers. Add tuna fillets in oil (use the oil). Shave a carrot over top then spoon cooked quinoa to finish. Drizzle vinegar over top. Salt and pepper to taste.

A half sandwich of cold cut meats and lettuce with one condiment slathered on (optional) toasted bread (mayo here). Side with raw veggies (carrot, sweet peas, and cauliflower here) that may be easily pre-prepped.

Tuna fillets in oil from the tin topped on pre-cooked noodles, kale, chopped onions, and lentils. Drizzle some EVOO, vinegar, and season to taste (perhaps, an edible flower!)

Herbed sausage packs flavor. Pan-cooked then set on a bed of pasta. Sautéed Brussel sprouts, garlic scapes, and red potatoes. Topped with fresh thyme then drizzled with EVOO.

Hard boiled eggs cut into pasta (then warmed in microwave); add in sliced mushrooms, tomatoes, and torn basil. Nutritional yeast mixed in the fold. Eggs and pasta are pre-made. Time saver!

Look at the slather of mayonnaise on this wrap! Torn baked chicken on a bed of cabbage and herbs and (hidden in the picture) a few tomatoes. This bed of deliciousness is wrapped up in a corn tortilla that was heated on the burner by flipping until just right (or toast in a toaster). Two, please!

Bacon may be pre-made. This lovely hand-held can meet the full hand-sized portions. A wide-mouth bite!

There are several variations to an egg salad. It’s a matter of adding colorful veggies to a mashed hard boiled egg. Then toss-in a grain. Pictured here: 3 hard-boiled eggs, white rice, spinach, cherry tomatoes, dash of vinegar and EVOO.

Load up a slice of bread with layers of meat topped with greens and a slice of tomato. Slather dijon mustard on the topper slice then squeeze it all in to a tight finger-grip. Side of beets to add a pep of energy and color.

Grapefruit, hard-boiled eggs and edamame (once frozen) tossed in toasted sesame oil stir-fried greens and rice. So simple, especially when ingredients are pre-made - packed with flavor and textures.

Bring a larger sized cauliflower home from the produce section, cut in ~1 inch slices then broil on low. Top with a tomato or creamy sauce (I used nutritional yeast). Then sautéed veggies (i.e. mushrooms, peppers, asparagus, onions, etc).

Toasted bread layered with Italian sausage, tomato sauce, and hearty leafy greens - kale, spinach, mustard greens, etc. Garnish with an herb if you so desire and/or grated cheese.

Hard boiled eggs on hand makes this a 5-minute meal. Cut open eggs over toasted bread then garnish with microgreens or a green of choice. Side of veggies then voila! A simple meal.

Pre-prep salmon and quinoa to reduce time to 5-minutes. Pictured is broiled salmon on top of a quinoa medley mix with green onions and parsley. Add a veggie of choice (radish here), plus top with an herb or microgreens.

Ramen noodles can simplify adding pasta to a dish. For the ‘Pho What’ make a vegetable soup with stock (veggies here are leek and peppers). Sautee your favorite sausage, chop, then toss in to your Pho What. Spoon over desire portion of ramen noodles.