Cod Zoodle Lemon Stir Fry

🥦 Ingredients

• ●2 cod fillets (~
• ●5 oz each), cubed
• ●2 cups zucchini noodles
• ●Juice of
• ●½ lemon
• ●2 cloves garlic, minced
• ●1 tbsp olive oil
• ●Salt and pepper to taste Optional – dill or chili flakes

🧂 Seasoning Tips

Add turmeric or coconut aminos. A splash of rice vinegar adds flavor. CP Green Lunch Recipe #78 Grilled Chicken Zoodle Bowl with Lemon Tahini Dressing Why it is good: Chicken provides grounding protein. Zucchini noodles are low-carb and hydrating. Tahini and olive oil add healthy fats and ignite flavor. Ingredients (Serves 2): 2 chicken breasts (6 oz each) 2 cups zucchini noodles 1 tbsp olive oil 1 tbsp tahini Juice of ½ lemon 1 clove garlic, minced ½ tsp salt Optional – chopped parsley Preparation: Prep chicken: Pat dry and season with salt. Grill chicken: Cook 6 – 7 minutes per side until golden and 165°F inside. Steam zoodles: Steam zucchini noodles 2 minutes until tender. Make dressing: Mix tahini, lemon juice, garlic, and 1 tbsp warm water until smooth. Assemble: Slice chicken. Place over zoodles. Drizzle dressing and garnish. CP Green Lunch Recipe #79 Shrimp Cauliflower Stir Fry with Coconut Ginger Sauce Why it is good: Shrimp is high in protein. Cauliflower adds fiber and volume. Coconut milk and ginger support digestion and flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and deveined 2 cups cauliflower rice ¼ cup coconut milk 1 tsp grated ginger 1 tbsp coconut oil ½ tsp salt Optional – lime wedge Preparation: Cook shrimp: Heat coconut oil. Add shrimp and ginger. Cook 2 – 3 minutes per side until pink and 145°F inside. Add cauliflower rice: Stir in and cook 4 minutes until tender. Add coconut milk: Simmer 2 minutes. Season: Add salt and optional lime juice. CP Green Lunch Recipe #80 Turkey Cabbage Coconut Bowl Why it is good: Turkey provides lean protein. Cabbage adds fiber and crunch. Coconut milk and oil support satiety and flavor. Ingredients (Serves 2): 8 oz ground turkey 2 cups shredded cabbage ¼ cup coconut milk 1 tsp coconut oil ½ tsp garlic powder ½ tsp salt Optional – chopped herbs Preparation: Cook turkey: Heat coconut oil. Add turkey and garlic powder. Cook 6 – 8 minutes until browned and 165°F inside. Add cabbage: Stir in and cook 4 minutes until tender. Add coconut milk: Simmer 2 minutes. Season: Add salt and garnish. CP Green Lunch Recipe #81 Grilled Salmon with Charred Broccoli and Olive Tapenade Why it is good: Salmon provides omega 3s and protein. Broccoli adds fiber and crunch. Olives and olive oil add healthy fats and ignite flavor. Ingredients (Serves 2): 2 salmon fillets (5 oz each) 2 cups broccoli florets 1 tbsp olive oil ¼ cup chopped olives ½ tsp salt Optional – lemon zest Preparation: Prep broccoli: Wash and toss with ½ tbsp olive oil and salt. Roast broccoli: Bake at 425°F for 20 minutes until edges brown. Grill salmon: Rub with remaining oil and salt. Grill 4 – 5 minutes per side until flaky and 145°F inside. Top: Spoon chopped olives over salmon. Garnish with lemon zest. CP Green Lunch Recipe #82 Eggplant Turkey Bake with Coconut Garlic Sauce Why it is good: Eggplant is low-carb and fiber-rich. Turkey provides lean protein. Coconut milk and garlic add healthy fat and flavor. Ingredients (Serves 2): 8 oz ground turkey 1 small eggplant, sliced ¼ cup coconut milk 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – oregano or parsley Preparation: Roast eggplant: Brush with olive oil. Bake at 400°F for 20 minutes. Cook turkey: Sauté with garlic and salt until browned and 165°F inside. Layer: In baking dish, layer eggplant and turkey. Pour coconut milk over top. Bake: Return to oven for 10 minutes. Garnish and serve. CP Green Lunch Recipe #83 Cod Zoodle Bowl with Lemon Coconut Sauce Why it is good: Cod is lean and high in protein. Zucchini noodles are low-carb and hydrating. Coconut milk and lemon jazz up and balance. Ingredients (Serves 2): 2 cod fillets (5 oz each) 2 cups zucchini noodles ¼ cup coconut milk Juice of ½ lemon 1 tsp olive oil ½ tsp salt Optional – chopped dill Preparation: Cook cod: Heat olive oil. Cook cod 4 – 5 minutes per side until flaky and 145°F inside. Steam zoodles: Steam zucchini noodles 2 minutes until tender. Make sauce: Mix coconut milk, lemon juice, and salt. Warm gently. Assemble: Place zoodles in bowl. Top with cod and drizzle sauce. Garnish. CP Green Lunch Recipe #84 Shrimp Cabbage Coconut Stir Fry Why it is good: Shrimp is high in protein. Cabbage adds fiber and crunch. Coconut oil and ginger support digestion and flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and deveined 2 cups shredded cabbage 1 tbsp coconut oil 1 tsp grated ginger ½ tsp salt Optional – lime juice or chili flakes Preparation: Cook shrimp: Heat coconut oil. Add shrimp and ginger. Cook 2 – 3 minutes per side until pink and 145°F inside. Add cabbage: Stir in and cook 4 minutes until tender. Season: Add salt and optional lime juice. CP Green Lunch Recipe #85 Turkey Zoodle Coconut Bowl Why it is good: Turkey provides lean protein. Zucchini noodles are low-carb and hydrating. Coconut milk and oil support satiety and flavor. Ingredients (Serves 2): 8 oz ground turkey 2 cups zucchini noodles ¼ cup coconut milk 1 tsp coconut oil ½ tsp garlic powder ½ tsp salt Optional – chopped parsley Preparation: Cook turkey: Heat coconut oil. Add turkey and garlic powder. Cook 6 – 8 minutes until browned and 165°F inside. Steam zoodles: Steam zucchini noodles 2 minutes until tender. Combine: Mix turkey and zoodles. Drizzle with coconut milk. Season: Add salt and garnish. CP Green Lunch Recipe #86 Eggplant Cauliflower Coconut Bowl Why it is good: Eggplant and cauliflower are low-carb and fiber-rich. Coconut milk adds healthy fat and creaminess. Garlic and herbs support flavor and digestion. Ingredients (Serves 2): 1 small eggplant, diced 1 cup steamed cauliflower florets ¼ cup coconut milk 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – thyme or parsley Preparation: Prep veggies: Wash and dice eggplant. Steam cauliflower until soft. Sauté eggplant: Heat olive oil. Cook eggplant 5 – 6 minutes until tender. Combine: Mix cauliflower and eggplant in bowl. Stir in coconut milk and garlic. Season: Add salt and optional herbs. CP Green Lunch Recipe #87 Grilled Shrimp Zoodle Bowl with Lemon Garlic Oil Why it is good: Shrimp is high in protein. Zucchini noodles are low-carb and hydrating. Lemon and garlic support digestion and flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and deveined 2 cups zucchini noodles 1 tbsp olive oil Juice of ½ lemon 1 clove garlic, minced ½ tsp salt Optional – chopped parsley Preparation: Prep shrimp: Rinse and pat dry. Grill shrimp: Toss with salt and garlic. Grill or pan sear 2 – 3 minutes per side until pink and 145°F inside. Steam zoodles: Steam zucchini noodles 2 minutes until tender. Make dressing: Mix olive oil and lemon juice. Assemble: Place zoodles in bowl. Top with shrimp and drizzle dressing. Garnish. CP Green Lunch Recipe #88 Turkey Cauliflower Coconut Patties with Herb Salad Why it is good: Turkey provides lean protein. Cauliflower adds fiber and volume. Coconut milk and oil support satiety. Fresh herbs jazz up and refresh. Ingredients (Serves 2): 8 oz ground turkey 1 cup steamed cauliflower, mashed 1 egg 2 tbsp coconut milk 1 tbsp coconut oil ½ tsp garlic powder ½ tsp salt 1 cup chopped parsley and mint Preparation: Mix patties: Combine turkey, cauliflower, egg, coconut milk, garlic powder, and salt. Form and cook: Shape into 4 patties. Cook in coconut oil 4 – 5 minutes per side until golden and 165°F inside. Make salad: Toss herbs with a splash of lemon juice and olive oil. Serve: Plate patties with herb salad. CP Green Lunch Recipe # Grilled Salmon with Wilted Spinach and Coconut Lime Sauce Why it is good: Salmon provides omega 3s and protein. Spinach adds iron and fiber. Coconut milk and lime support digestion and flavor balance. Ingredients (Serves 2): 2 salmon fillets (5 oz each) 2 cups fresh spinach ¼ cup coconut milk Juice of ½ lime 1 tsp grated ginger 1 tbsp olive oil ½ tsp salt Preparation: Grill salmon: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Wilt spinach: Sauté in pan with 1 tsp olive oil for 2 minutes. Make sauce: Simmer coconut milk, lime juice, and ginger for 2 minutes. Serve: Plate salmon over spinach. Drizzle sauce. Food Safety: CP Green Lunch Recipe #90 Shrimp Cauliflower Coconut Cakes with Zoodle Salad Why it is good: Shrimp is high in protein. Cauliflower adds fiber and volume. Zucchini noodles refresh and hydrate. Coconut oil supports satiety. Ingredients (Serves 2): 6 oz shrimp, chopped 1 cup steamed cauliflower, mashed 1 egg 1 tbsp coconut oil ½ tsp salt 2 cups zucchini noodles Juice of ½ lemon Optional – chopped dill Preparation: Mix cakes: Combine shrimp, cauliflower, egg, and salt. Form into 4 patties. Cook: Sauté in coconut oil 3 – 4 minutes per side until golden and shrimp is opaque. Make salad: Toss zoodles with lemon juice and dill. Serve: Plate cakes with zoodle salad. CP Green Lunch Recipe #91 Eggplant Zoodle Coconut Bake Why it is good: Eggplant and zucchini are low-carb and fiber-rich. Coconut milk adds healthy fat and creaminess. Garlic and herbs support flavor. Ingredients (Serves 2): 1 small eggplant, sliced 1 cup zucchini noodles ¼ cup coconut milk 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – thyme or oregano Preparation: Prep veggies: Wash and slice eggplant. Spiralize zucchini. Sauté: Cook in olive oil 3 – 4 minutes until tender. Bake: Layer in dish. Pour coconut milk and garlic over top. Sprinkle with salt and herbs. Bake at 375°F for 15 minutes. Serve: Spoon into bowls and enjoy warm. CP Green Lunch Recipe #92 Grilled Cod with Cabbage Slaw and Coconut Dressing Why it is good: Cod is lean and high in protein. Cabbage adds fiber and crunch. Coconut milk and lime jazz up and balance. Ingredients (Serves 2): 2 cod fillets (5 oz each) 2 cups shredded cabbage ¼ cup coconut milk Juice of ½ lime 1 tbsp olive oil ½ tsp salt Optional – chopped cilantro Preparation: Grill cod: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Make slaw: Toss cabbage with coconut milk, lime juice, and cilantro. Serve: Plate cod with slaw. CP Green Lunch Recipe #93 Turkey Zoodle Coconut Stir Fry Why it is good: Turkey provides lean protein. Zucchini noodles are low-carb and hydrating. Coconut oil and garlic support digestion and flavor. Ingredients (Serves 2): 8 oz ground turkey 2 cups zucchini noodles ¼ cup coconut milk 1 tsp coconut oil ½ tsp garlic powder ½ tsp salt Optional – chopped parsley Preparation: Cook turkey: Heat coconut oil. Add turkey and garlic powder. Cook 6 – 8 minutes until browned and 165°F inside. Add zoodles: Stir in and cook 2 minutes until tender. Add coconut milk: Simmer 2 minutes. Season: Add salt and garnish. CP Green Lunch Recipe #94 Shrimp Broccoli Coconut Bowl Why it is good: Shrimp is high in protein. Broccoli adds fiber and crunch. Coconut milk and ginger support digestion and flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and deveined 2 cups broccoli florets ¼ cup coconut milk 1 tsp grated ginger 1 tbsp coconut oil ½ tsp salt Optional – lime wedge or chopped cilantro Preparation: Prep broccoli: Wash and chop into florets. Cook shrimp: Heat coconut oil. Add shrimp and ginger. Cook 2 – 3 minutes per side until pink and 145°F inside. Char broccoli: In same pan, add broccoli. Sauté 5 – 6 minutes until edges are browned. Add coconut milk: Simmer 2 minutes. Serve: Plate shrimp and broccoli. Drizzle with sauce. Garnish. CP Green Lunch Recipe #95 Grilled Chicken Cabbage Coconut Wrap Bowl Why it is good: Chicken provides grounding protein. Cabbage adds fiber and crunch. Coconut milk and lime jazz up and balance. Ingredients (Serves 2): 2 chicken breasts (6 oz each) 2 cups shredded cabbage ¼ cup coconut milk Juice of ½ lime 1 tbsp olive oil ½ tsp salt Optional – chopped mint or cilantro Preparation: Grill chicken: Rub with salt and olive oil. Grill 6 – 7 minutes per side until 165°F inside. Make slaw: Toss cabbage with coconut milk, lime juice, and herbs. Slice chicken: Cut into strips. Serve: Plate slaw and top with chicken. CP Green Lunch Recipe #96 Turkey Zoodle Coconut Bake Why it is good: Turkey provides lean protein. Zucchini noodles are low-carb and hydrating. Coconut milk adds healthy fat and creaminess. Ingredients (Serves 2): 8 oz ground turkey 2 cups zucchini noodles ¼ cup coconut milk 1 egg 1 tbsp coconut oil ½ tsp garlic powder ½ tsp salt Optional – chopped parsley Preparation: Cook turkey: Heat coconut oil. Add turkey and garlic powder. Cook 6 – 8 minutes until browned and 165°F inside. Steam zoodles: Steam zucchini noodles 2 minutes until tender. Mix: Combine turkey, zoodles, egg, coconut milk, and salt. Bake: Pour into greased dish. Bake at 375°F for 20 minutes until set. Serve: Garnish with parsley. CP Green Lunch Recipe #97 Eggplant Cod Coconut Bowl Why it is good: Eggplant is low-carb and fiber-rich. Cod is lean and high in protein. Coconut milk adds healthy fat and creaminess. Ingredients (Serves 2): 2 cod fillets (5 oz each) 1 small eggplant, diced ¼ cup coconut milk 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – chopped herbs Preparation: Cook cod: Heat olive oil. Cook cod 4 – 5 minutes per side until flaky and 145°F inside. Sauté eggplant: In same pan, cook eggplant 5 – 6 minutes until soft. Add coconut milk and garlic: Simmer 2 minutes. Serve: Plate cod over eggplant mixture. Garnish. CP Green Lunch Recipe #98 Shrimp Cauliflower Coconut Stir Fry with Zoodle Ribbons Why it is good: Shrimp is high in protein. Cauliflower and zucchini are low-carb and hydrating. Coconut oil and ginger support digestion and flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and deveined 1 cup cauliflower rice 1 cup zucchini ribbons ¼ cup coconut milk 1 tsp grated ginger 1 tbsp coconut oil ½ tsp salt Optional – lime juice or chili flakes Preparation: Cook shrimp: Heat coconut oil. Add shrimp and ginger. Cook 2 – 3 minutes per side until pink and 145°F inside. Add cauliflower rice: Stir in and cook 4 minutes. Add zucchini ribbons: Cook 2 minutes until tender. Add coconut milk: Simmer 2 minutes. Season: Add salt and optional lime juice. CP Green Lunch Recipe #99 Grilled Chicken Zoodle Bowl with Coconut Turmeric Sauce Why it is good: Chicken provides grounding protein. Zucchini noodles are low-carb and hydrating. Coconut milk and turmeric support digestion and anti-inflammatory balance. Ingredients (Serves 2): 2 chicken breasts (6 oz each) 2 cups zucchini noodles ¼ cup coconut milk ½ tsp turmeric 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – chopped parsley Preparation: Grill chicken: Rub with salt and olive oil. Grill 6 – 7 minutes per side until 165°F inside. Steam zoodles: Steam zucchini noodles 2 minutes until tender. Make sauce: Simmer coconut milk, turmeric, garlic, and salt for 2 minutes. Serve: Plate zoodles and chicken. Drizzle sauce and garnish. CP Green Lunch Recipe #100 Grilled Salmon with Zucchini Ribbons and Coconut Lime Sauce Why it is good: Salmon provides omega 3s and protein. Zucchini is low-carb and hydrating. Coconut milk and lime jazz up and balance. Ingredients (Serves 2): 2 salmon fillets (5 oz each) 2 cups zucchini ribbons ¼ cup coconut milk Juice of ½ lime 1 tsp grated ginger 1 tbsp olive oil ½ tsp salt Optional – chopped cilantro Preparation: Grill salmon: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Steam zucchini: Steam ribbons 2 minutes until tender. Make sauce: Simmer coconut milk, lime juice, ginger, and salt for 2 minutes. Serve: Plate zucchini and salmon. Drizzle sauce and garnish. CP Green Lunch Recipe #101 Shrimp Zoodle Coconut Stir Fry with Ginger Garlic Sauce Why it is good: Shrimp is high in protein. Zucchini noodles are low-carb and hydrating. Coconut milk, ginger, and garlic support digestion and ignite flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and deveined 2 cups zucchini noodles ¼ cup coconut milk 1 tsp grated ginger 1 clove garlic, minced 1 tbsp coconut oil ½ tsp salt Optional – lime wedge Preparation: Cook shrimp: Heat coconut oil. Add shrimp, ginger, and garlic. Cook 2 – 3 minutes per side until pink and 145°F inside. Add zoodles: Stir in and cook 2 minutes until tender. Add coconut milk: Simmer 2 minutes. Season: Add salt and optional lime juice. CP Green Lunch Recipe #102 Eggplant Cauliflower Coconut Bake with Herb Drizzle Why it is good: Eggplant and cauliflower are low-carb and fiber-rich. Coconut milk adds healthy fat and creaminess. Herbs jazz up and refresh. Ingredients (Serves 2): 1 small eggplant, sliced 1 cup steamed cauliflower florets ¼ cup coconut milk 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – chopped parsley and mint Preparation: Sauté eggplant: Heat olive oil. Cook eggplant 5 – 6 minutes until tender. Steam cauliflower: Cook until soft. Layer: In baking dish, layer eggplant and cauliflower. Pour coconut milk and garlic over top. Bake: Bake at 375°F for 15 minutes. Finish: Garnish with herbs. CP Green Lunch Recipe #103 Grilled Cod with Charred Broccoli and Coconut Turmeric Sauce Why it is good: Cod is lean and high in protein. Broccoli adds fiber and crunch. Coconut milk and turmeric support digestion and anti-inflammatory balance. Ingredients (Serves 2): 2 cod fillets (5 oz each) 2 cups broccoli florets ¼ cup coconut milk ½ tsp turmeric 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – lemon zest Preparation: Grill cod: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Char broccoli: Toss with olive oil and roast at 425°F for 20 minutes. Make sauce: Simmer coconut milk, turmeric, garlic, and salt for 2 minutes. Serve: Plate cod and broccoli. Drizzle sauce and garnish. CP Green Lunch Recipe #104 Grilled Chicken Cauliflower Coconut Bowl Why it is good: Chicken provides grounding protein. Cauliflower adds fiber and volume. Coconut milk and garlic support digestion and ignite flavor. Ingredients (Serves 2): 2 chicken breasts (6 oz each) 2 cups steamed cauliflower florets ¼ cup coconut milk 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – chopped parsley Preparation: Grill chicken: Rub with salt and olive oil. Grill 6 – 7 minutes per side until 165°F inside. Steam cauliflower: Cook until soft. Make sauce: Simmer coconut milk and garlic for 2 minutes. Serve: Plate cauliflower and chicken. Drizzle sauce and garnish. CP Green Lunch Recipe #105 Shrimp Zoodle Coconut Bake with Ginger Lime Finish Why it is good: Shrimp is high in protein. Zucchini noodles are low-carb and hydrating. Coconut milk, ginger, and lime support digestion and flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and chopped 2 cups zucchini noodles ¼ cup coconut milk 1 tsp grated ginger Juice of ½ lime 1 egg 1 tbsp coconut oil ½ tsp salt Optional – chopped cilantro Preparation: Sauté shrimp: Heat coconut oil. Cook shrimp and ginger 2 – 3 minutes until pink. Steam zoodles: Steam 2 minutes until tender. Mix: Combine shrimp, zoodles, egg, coconut milk, lime juice, and salt. Bake: Pour into greased dish. Bake at 375°F for 20 minutes until set. Serve: Garnish with cilantro. CP Green Lunch Recipe #106 Turkey Broccoli Coconut Stir Fry with Lemon Zest Why it is good: Turkey provides lean protein. Broccoli adds fiber and crunch. Coconut oil and lemon jazz up and balance. Ingredients (Serves 2): 8 oz ground turkey 2 cups broccoli florets ¼ cup coconut milk 1 tbsp coconut oil ½ tsp garlic powder Zest of ½ lemon ½ tsp salt Optional – chopped parsley Preparation: Cook turkey: Heat coconut oil. Add turkey and garlic powder. Cook 6 – 8 minutes until browned and 165°F inside. Add broccoli: Stir in and cook 5 minutes until tender. Add coconut milk: Simmer 2 minutes. Finish: Stir in lemon zest and garnish. CP Green Lunch Recipe #107 Grilled Cod with Zoodle Salad and Coconut Mint Dressing Why it is good: Cod is lean and high in protein. Zucchini noodles hydrate and refresh. Coconut milk and mint support digestion and light up flavor. Ingredients (Serves 2): 2 cod fillets (5 oz each) 2 cups zucchini noodles ¼ cup coconut milk 1 tbsp chopped mint 1 tbsp olive oil ½ tsp salt Optional – lime juice Preparation: Grill cod: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Steam zoodles: Steam 2 minutes until tender. Make dressing: Mix coconut milk, mint, and optional lime juice. Serve: Plate zoodles and cod. Drizzle dressing. CP Green Lunch Recipe #108 Eggplant Zoodle Coconut Stir Fry with Garlic Lemon Finish Why it is good: Eggplant and zucchini are low-carb and fiber-rich. Coconut oil and garlic support digestion. Lemon jazzes up and balances. Ingredients (Serves 2): 1 small eggplant, diced 2 cups zucchini noodles 1 tbsp coconut oil 1 clove garlic, minced Juice of ½ lemon ½ tsp salt Optional – chopped parsley Preparation: Sauté eggplant: Heat coconut oil. Cook eggplant 5 – 6 minutes until soft. Add garlic and zoodles: Stir in garlic and zucchini. Cook 2 minutes. Finish: Add lemon juice and salt. Stir well. Serve: Garnish with parsley. CP Green Lunch Recipe #109 Grilled Chicken Zoodle Bowl with Coconut Garlic Sauce Why it is good: Chicken provides grounding protein. Zucchini noodles are low-carb and hydrating. Coconut milk and garlic support digestion and ignite flavor. Ingredients (Serves 2): 2 chicken breasts (6 oz each) 2 cups zucchini noodles ¼ cup coconut milk 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – chopped parsley Preparation: Grill chicken: Rub with salt and olive oil. Grill 6 – 7 minutes per side until 165°F inside. Steam zoodles: Steam zucchini noodles 2 minutes until tender. Make sauce: Simmer coconut milk and garlic for 2 minutes. Serve: Plate zoodles and chicken. Drizzle sauce and garnish. CP Green Lunch Recipe #110 Grilled Cod with Cauliflower Mash and Coconut Turmeric Sauce Why it is good: Cod is lean and high in protein. Cauliflower adds fiber and volume. Coconut milk and turmeric support digestion and anti-inflammatory balance. Ingredients (Serves 2): 2 cod fillets (5 oz each) 2 cups steamed cauliflower florets ¼ cup coconut milk ½ tsp turmeric 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – chopped parsley Preparation: Grill cod: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Mash cauliflower: Blend with coconut milk and turmeric until smooth. Serve: Plate mash and cod. Drizzle with garlic infused olive oil. Garnish. CP Green Lunch Recipe #111 Eggplant Zoodle Coconut Stir Fry with Ginger Garlic Finish Why it is good: Eggplant and zucchini are low-carb and fiber-rich. Coconut oil, ginger, and garlic support digestion and ignite flavor. Ingredients (Serves 2): 1 small eggplant, diced 2 cups zucchini noodles 1 tbsp coconut oil 1 tsp grated ginger 1 clove garlic, minced ½ tsp salt Optional – chopped cilantro Preparation: Sauté eggplant: Heat coconut oil. Cook eggplant 5 – 6 minutes until soft. Add ginger, garlic, and zoodles: Stir in and cook 2 minutes until tender. Season: Add salt and optional cilantro. Serve: Spoon into bowls and enjoy warm. CP Green Lunch Recipe #112 Grilled Chicken Broccoli Coconut Bowl with Lemon Garlic Drizzle Why it is good: Chicken provides grounding protein. Broccoli adds fiber and crunch. Coconut oil and lemon support digestion and flavor. Ingredients (Serves 2): 2 chicken breasts (6 oz each) 2 cups broccoli florets 1 tbsp coconut oil Juice of ½ lemon 1 clove garlic, minced ½ tsp salt Optional – chopped parsley Preparation: Grill chicken: Rub with salt and coconut oil. Grill 6 – 7 minutes per side until 165°F inside. Char broccoli: Roast at 425°F for 20 minutes until edges brown. Make drizzle: Mix lemon juice and garlic. Warm gently. Serve: Plate chicken and broccoli. Drizzle sauce and garnish. CP Green Lunch Recipe #113 Shrimp Zoodle Coconut Stir Fry with Chili Lime Finish Why it is good: Shrimp is high in protein. Zucchini noodles are low-carb and hydrating. Coconut milk, lime, and chili support digestion and light up flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and deveined 2 cups zucchini noodles ¼ cup coconut milk Juice of ½ lime 1 tsp chili flakes 1 tbsp coconut oil ½ tsp salt Optional – chopped cilantro Preparation: Cook shrimp: Heat coconut oil. Add shrimp and chili flakes. Cook 2 – 3 minutes per side until pink and 145°F inside. Add zoodles: Stir in and cook 2 minutes until tender. Add coconut milk and lime: Simmer 2 minutes. Serve: Plate and garnish with cilantro. CP Green Lunch Recipe #114 Turkey Cauliflower Coconut Bake with Herb Crust Why it is good: Turkey provides lean protein. Cauliflower adds fiber and volume. Coconut milk and herbs support satiety and ignite flavor. Ingredients (Serves 2): 8 oz ground turkey 2 cups steamed cauliflower, mashed ¼ cup coconut milk 1 egg 1 tbsp coconut oil ½ tsp garlic powder ½ tsp salt Optional – chopped parsley and thyme Preparation: Mix: Combine turkey, cauliflower, egg, coconut milk, garlic powder, and salt. Bake: Pour into greased dish. Top with herbs. Bake at 375°F for 25 minutes until golden and 165°F inside. Serve: Slice and garnish. CP Green Lunch Recipe #115 Grilled Cod Zoodle Bowl with Coconut Mint Sauce Why it is good: Cod is lean and high in protein. Zucchini noodles hydrate and refresh. Coconut milk and mint support digestion and light up flavor. Ingredients (Serves 2): 2 cod fillets (5 oz each) 2 cups zucchini noodles ¼ cup coconut milk 1 tbsp chopped mint 1 tbsp olive oil ½ tsp salt Optional – lime juice Preparation: Grill cod: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Steam zoodles: Steam 2 minutes until tender. Make sauce: Mix coconut milk, mint, and optional lime juice. Serve: Plate zoodles and cod. Drizzle sauce. CP Green Lunch Recipe #116 Eggplant Cabbage Coconut Stir Fry with Ginger Garlic Finish Why it is good: Eggplant and cabbage are low-carb and fiber-rich. Coconut oil, ginger, and garlic support digestion and ignite flavor. Ingredients (Serves 2): 1 small eggplant, diced 2 cups shredded cabbage 1 tbsp coconut oil 1 tsp grated ginger 1 clove garlic, minced ½ tsp salt Optional – chopped parsley Preparation: Sauté eggplant: Heat coconut oil. Cook eggplant 5 – 6 minutes until soft. Add cabbage, ginger, and garlic: Stir in and cook 4 minutes until tender. Season: Add salt and optional parsley. Serve: Spoon into bowls and enjoy warm. CP Green Lunch Recipe #117 Shrimp Zoodle Coconut Bake with Herb Crust Why it is good: Shrimp is high in protein. Zucchini noodles are low-carb and hydrating. Coconut milk and herbs support digestion and ignite flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and chopped 2 cups zucchini noodles ¼ cup coconut milk 1 egg 1 tbsp coconut oil ½ tsp salt Optional – chopped parsley and dill Preparation: Sauté shrimp: Heat coconut oil. Cook shrimp 2 – 3 minutes until pink. Steam zoodles: Steam 2 minutes until tender. Mix: Combine shrimp, zoodles, egg, coconut milk, and salt. Bake: Pour into greased dish. Top with herbs. Bake at 375°F for 20 minutes until set. Serve: Slice and garnish. CP Green Lunch Recipe #118 Grilled Chicken Zoodle Bowl with Coconut Cilantro Sauce Why it is good: Chicken provides grounding protein. Zucchini noodles hydrate and refresh. Coconut milk and cilantro support digestion and light up flavor. Ingredients (Serves 2): 2 chicken breasts (6 oz each) 2 cups zucchini noodles ¼ cup coconut milk 1 tbsp chopped cilantro 1 tbsp olive oil ½ tsp salt Optional – lime juice Preparation: Grill chicken: Rub with salt and olive oil. Grill 6 – 7 minutes per side until 165°F inside. Steam zoodles: Steam 2 minutes until tender. Make sauce: Mix coconut milk, cilantro, and optional lime juice. Serve: Plate zoodles and chicken. Drizzle sauce. CP Green Lunch Recipe #119 Eggplant Cauliflower Coconut Bake with Lemon Garlic Finish Why it is good: Eggplant and cauliflower are low-carb and fiber-rich. Coconut milk adds healthy fat and creaminess. Lemon and garlic jazz up and balance. Ingredients (Serves 2): 1 small eggplant, diced 2 cups steamed cauliflower florets ¼ cup coconut milk Juice of ½ lemon 1 clove garlic, minced 1 tbsp olive oil ½ tsp salt Optional – chopped parsley Preparation: Sauté eggplant: Heat olive oil. Cook eggplant 5 – 6 minutes until soft. Steam cauliflower: Cook until tender. Mix: Combine eggplant, cauliflower, coconut milk, garlic, lemon juice, and salt. Bake: Pour into greased dish. Bake at 375°F for 15 minutes. Serve: Garnish with parsley. CP Green Lunch Recipe #120 Grilled Cod with Broccoli and Coconut Ginger Sauce Why it is good: Cod is lean and high in protein. Broccoli adds fiber and crunch. Coconut milk and ginger support digestion and ignite flavor. Ingredients (Serves 2): 2 cod fillets (5 oz each) 2 cups broccoli florets ¼ cup coconut milk 1 tsp grated ginger 1 tbsp olive oil ½ tsp salt Optional – chopped mint Preparation: Grill cod: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Char broccoli: Roast at 425°F for 20 minutes until edges brown. Make sauce: Simmer coconut milk and ginger for 2 minutes. Serve: Plate cod and broccoli. Drizzle sauce and garnish. CP Green Lunch Recipe #121 Grilled Chicken Cabbage Coconut Bowl with Lemon Mint Drizzle Why it is good: Chicken provides grounding protein. Cabbage adds fiber and crunch. Coconut milk, lemon, and mint support digestion and flavor. Ingredients (Serves 2): 2 chicken breasts (6 oz each) 2 cups shredded cabbage ¼ cup coconut milk Juice of ½ lemon 1 tbsp chopped mint 1 tbsp olive oil ½ tsp salt Preparation: Grill chicken: Rub with salt and olive oil. Grill 6 – 7 minutes per side until 165°F inside. Make slaw: Toss cabbage with coconut milk, lemon juice, and mint. Serve: Plate chicken over slaw. CP Green Lunch Recipe #122 Shrimp Zoodle Coconut Stir Fry with Garlic Lime Finish Why it is good: Shrimp is high in protein. Zucchini noodles are low-carb and hydrating. Coconut oil, garlic, and lime support digestion and light up flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and deveined 2 cups zucchini noodles ¼ cup coconut milk Juice of ½ lime 1 clove garlic, minced 1 tbsp coconut oil ½ tsp salt Optional – chopped parsley Preparation: Cook shrimp: Heat coconut oil. Add shrimp and garlic. Cook 2 – 3 minutes per side until pink and 145°F inside. Add zoodles: Stir in and cook 2 minutes until tender. Add coconut milk and lime: Simmer 2 minutes. Serve: Garnish with parsley. CP Green Lunch Recipe #123 Turkey Cauliflower Coconut Bake with Lemon Garlic Finish Why it is good: Turkey provides lean protein. Cauliflower adds fiber and volume. Coconut milk, lemon, and garlic support digestion and ignite flavor. Ingredients (Serves 2): 8 oz ground turkey 2 cups steamed cauliflower, mashed ¼ cup coconut milk Juice of ½ lemon 1 clove garlic, minced 1 egg 1 tbsp coconut oil ½ tsp salt Optional – chopped parsley Preparation: Mix: Combine turkey, cauliflower, egg, coconut milk, garlic, lemon juice, and salt. Bake: Pour into greased dish. Bake at 375°F for 25 minutes until golden and 165°F inside. Serve: Garnish with parsley. CP Green Lunch Recipe #124 Grilled Cod Zoodle Bowl with Coconut Cilantro Sauce Why it is good: Cod is lean and high in protein. Zucchini noodles hydrate and refresh. Coconut milk and cilantro support digestion and light up flavor. Ingredients (Serves 2): 2 cod fillets (5 oz each) 2 cups zucchini noodles ¼ cup coconut milk 1 tbsp chopped cilantro 1 tbsp olive oil ½ tsp salt Optional – lime juice Preparation: Grill cod: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Steam zoodles: Steam 2 minutes until tender. Make sauce: Mix coconut milk, cilantro, and optional lime juice. Serve: Plate zoodles and cod. Drizzle sauce. CP Green Lunch Recipe #125 Shrimp Cauliflower Coconut Stir Fry with Garlic Lemon Finish Why it is good: Shrimp is high in protein. Cauliflower adds fiber and volume. Coconut oil, garlic, and lemon support digestion and flavor. Ingredients (Serves 2): 6 oz shrimp, peeled and deveined 2 cups cauliflower rice ¼ cup coconut milk Juice of ½ lemon 1 clove garlic, minced 1 tbsp coconut oil ½ tsp salt Optional – chopped parsley Preparation: Cook shrimp: Heat coconut oil. Add shrimp and garlic. Cook 2 – 3 minutes per side until pink and 145°F inside. Add cauliflower rice: Stir in and cook 4 minutes until tender. Add coconut milk and lemon: Simmer 2 minutes. Serve: Garnish with parsley. CP Green Lunch Recipe #126 Turkey Zoodle Coconut Nest with Garlic Lemon Drizzle Why it is good: Turkey provides lean protein. Zucchini noodles hydrate and refresh. Coconut milk, garlic, and lemon support digestion and light up flavor. Ingredients (Serves 2): 8 oz ground turkey 2 cups zucchini noodles ¼ cup coconut milk Juice of ½ lemon 1 clove garlic, minced 1 tbsp coconut oil ½ tsp salt Optional – chopped parsley Preparation: Cook turkey: Heat coconut oil. Cook turkey and garlic 6 – 8 minutes until browned and 165°F inside. Steam zoodles: Steam 2 minutes until tender. Nest and drizzle: Form zoodles into nests. Top with turkey. Drizzle with coconut milk and lemon. Serve: Garnish with parsley. CP Green Lunch Recipe #127 Grilled Cod Cabbage Coconut Bowl with Mint Lime Dressing Why it is good: Cod is lean and high in protein. Cabbage adds fiber and crunch. Coconut milk, mint, and lime support digestion and flavor. Ingredients (Serves 2): 2 cod fillets (5 oz each) 2 cups shredded cabbage ¼ cup coconut milk Juice of ½ lime 1 tbsp chopped mint 1 tbsp olive oil ½ tsp salt Preparation: Grill cod: Rub with salt and olive oil. Grill 4 – 5 minutes per side until flaky and 145°F inside. Make slaw: Toss cabbage with coconut milk, lime juice, and mint. Serve: Plate cod over slaw.

👩‍🍳 How to Make It