Explore recipes

1. Quinoa Salad with Chickpeas and Avocado
   Ingredients:

• 1 cup quinoa
• 1 can chickpeas, drained and rinsed
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions; let cool.
2. In a large bowl, combine quinoa, chickpeas, avocado, cherry tomatoes, and parsley.
3. In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
4. Pour dressing over salad and toss gently.
5. Serve chilled or at room temperature.
6. Baked Salmon with Asparagus
   Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place salmon and asparagus on a baking sheet.
3. Drizzle with olive oil, sprinkle garlic, salt, and pepper.
4. Bake 12-15 minutes until salmon is cooked through and asparagus is tender.
5. Serve with lemon wedges.
6. Greek Yogurt and Berry Parfait
   Ingredients:

• 1 cup Greek yogurt
• 1/2 cup mixed berries (blueberries, strawberries, raspberries)
• 2 tbsp honey
• 1/4 cup granola

Instructions:

1. In a glass or bowl, layer 1/3 yogurt, then berries, then honey.
2. Repeat layers until ingredients are used.
3. Top with granola.
4. Serve immediately.
5. Lentil Soup
   Ingredients:

• 1 cup dried lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, celery; cook until softened.
3. Add garlic and cumin; cook 1 minute.
4. Add lentils, broth, and tomatoes.
5. Bring to a boil, then simmer 30-40 minutes until lentils are tender.
6. Season with salt and pepper.
7. Serve hot.
8. Stir-Fried Tofu and Vegetables
   Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a wok or large pan over medium-high heat.
2. Add tofu cubes; cook until golden on all sides. Remove and set aside.
3. Add sesame oil to pan; stir-fry garlic and ginger for 30 seconds.
4. Add vegetables; stir-fry 5-7 minutes until tender-crisp.
5. Return tofu to pan; add soy sauce and toss to combine.
6. Serve immediately over rice or noodles.
7. Overnight Chia Seed Pudding
   Ingredients:

• 3 tbsp chia seeds
• 1 cup almond milk (or any milk)
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• Fresh fruit for topping

Instructions:

1. In a jar or bowl, mix chia seeds, almond milk, maple syrup, and vanilla.
2. Stir well; let sit 5 minutes, then stir again to prevent clumps.
3. Cover and refrigerate overnight.
4. Top with fresh fruit before serving.
5. Sweet Potato and Black Bean Tacos
   Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• Olive oil
• Corn tortillas
• Toppings: avocado, salsa, cilantro, lime wedges

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, chili powder, cumin, salt.
3. Spread on baking sheet; roast 25-30 minutes until tender.
4. Warm black beans in a pan.
5. Assemble tacos with sweet potatoes, black beans, and desired toppings.
6. Serve warm.
7. Spinach and Mushroom Omelette
   Ingredients:

• 3 eggs
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Sauté mushrooms until soft; add spinach and cook until wilted.
3. Beat eggs with salt and pepper.
4. Pour eggs into skillet; cook until edges set.
5. Fold omelette over filling; cook another minute.
6. Serve hot.
7. Avocado Toast with Tomato and Basil
   Ingredients:

• 2 slices whole grain bread, toasted
• 1 ripe avocado
• 1/2 cup cherry tomatoes, halved
• Fresh basil leaves
• Salt, pepper, and olive oil

Instructions:

1. Mash avocado with salt and pepper.
2. Spread avocado on toast.
3. Top with cherry tomatoes and basil leaves.
4. Drizzle with olive oil.
5. Serve immediately.
6. Cauliflower Fried Rice
   Ingredients:

• 1 medium head cauliflower, grated or processed into rice-sized pieces
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, chopped
• Olive oil

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Add garlic and vegetables; sauté until tender.
3. Push vegetables to the side; scramble eggs in the pan.
4. Add cauliflower rice and soy sauce; stir to combine.
5. Cook 5-7 minutes until cauliflower is tender.
6. Stir in sesame oil and green onions.
7. Serve hot.