Quinoa and Vegetable Stir-Fry
Ingredients:
1 cup quinoa
2 cups mixed vegetables (bell peppers, zucchini, carrots)
1 tablespoon grated ginger
2 cloves garlic, minced
2 tablespoons soy sauce
Instructions:
Rinse quinoa under cold water. Cook quinoa according to package instructions.
In a large pan, sauté ginger and garlic until fragrant.
Add mixed vegetables and stir-fry until tender yet crisp.
Mix in cooked quinoa and soy sauce. Toss everything together until well combined.
Baked Salmon with Lemon and Dill
Ingredients:
4 salmon fillets
1 lemon, thinly sliced
2 tablespoons fresh dill, chopped
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Place salmon fillets on a baking sheet lined with parchment paper.
Season with salt and pepper, then top each fillet with lemon slices and sprinkle with dill.
Drizzle olive oil over the salmon. Bake for 15-20 minutes or until the salmon flakes easily with a fork.
Greek Yogurt Parfait
Ingredients:
1 cup Greek yogurt
1 cup mixed berries (strawberries, blueberries, raspberries)
2 tablespoons honey
1/4 cup granola
Instructions:
In a glass or bowl, spoon a layer of Greek yogurt.
Add a layer of mixed berries on top of the yogurt.
Drizzle honey over the berries.
Sprinkle granola on top for added texture.
Repeat the layers until you reach the desired amount. Serve chilled.
Ginger Turmeric Smoothie
Ingredients:
1 ripe banana
1 cup pineapple chunks (fresh or frozen)
1 teaspoon grated ginger
1/2 teaspoon ground turmeric
1 cup almond milk
Instructions:
In a blender, combine banana, pineapple, ginger, turmeric, and almond milk.
Blend until smooth and creamy.
Pour into a glass and enjoy immediately. Optionally, add ice for a colder smoothie.
Roasted Vegetable Quinoa Bowl
Ingredients:
1 cup cooked quinoa
Assorted roasted vegetables (sweet potatoes, Brussels sprouts, carrots)
Olive oil, garlic powder, salt, and pepper to taste
Instructions:
Toss chopped vegetables in olive oil, garlic powder, salt, and pepper. Roast until tender.
Serve over a bed of cooked quinoa.
Turmeric Chicken Soup
Ingredients:
1 lb boneless, skinless chicken breast
2 carrots, sliced
2 celery stalks, chopped
1 onion, diced
1 teaspoon turmeric powder
6 cups chicken broth
Instructions:
Sauté onions until translucent. Add chicken, carrots, celery, turmeric, and chicken broth.
Simmer until chicken is cooked through and vegetables are tender.
Lemon Garlic Shrimp Skewers
Ingredients:
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
Instructions:
In a bowl, mix shrimp with olive oil, garlic, lemon zest, and lemon juice.
Thread shrimp onto skewers and grill until cooked.
Chickpea and Spinach Stew
Ingredients:
2 cans chickpeas, drained and rinsed
1 onion, chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
1 bunch spinach
Instructions:
Sauté onion and garlic. Add chickpeas, cumin, and paprika.
Stir in spinach and cook until wilted.
Almond Butter Banana Smoothie
Ingredients:
2 ripe bananas
2 tablespoons almond butter
1 cup almond milk
Ice cubes (optional)
Instructions:
Blend bananas, almond butter, and almond milk until smooth.
Add ice cubes if desired.
Grilled Eggplant with Mint Yogurt Sauce
Ingredients:
1 large eggplant, sliced
Olive oil, salt, and pepper
1 cup Greek yogurt
Fresh mint, chopped
Instructions:
Brush eggplant slices with olive oil, salt, and pepper. Grill until tender.
Mix Greek yogurt with chopped mint. Serve with grilled eggplant.
Cilantro Lime Chicken Salad
Ingredients:
1 lb boneless, skinless chicken thighs
2 limes, juiced
Fresh cilantro, chopped
Mixed salad greens
Instructions:
Marinate chicken in lime juice and cilantro. Grill until fully cooked.
Slice and serve over a bed of mixed salad greens.
Mango Avocado Salsa
Ingredients:
1 ripe mango, diced
1 avocado, diced
Red onion, finely chopped
Fresh lime juice
Cilantro, chopped
Instructions:
Combine diced mango, avocado, red onion, lime juice, and cilantro in a bowl.
Serve as a refreshing salsa with grilled proteins or as a topping for fish tacos.
Sesame Ginger Baked Tofu
Ingredients:
1 block extra-firm tofu, pressed and cubed
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
Instructions:
Mix soy sauce, sesame oil, and grated ginger. Marinate tofu cubes.
Bake until tofu is golden and slightly crispy.
Pumpkin Chia Seed Pudding
Ingredients:
1/2 cup canned pumpkin puree
2 tablespoons chia seeds
1/2 teaspoon pumpkin spice
1 cup almond milk
Instructions:
Mix pumpkin puree, chia seeds, pumpkin spice, and almond milk.
Refrigerate overnight for a delicious and nutritious pudding.
Blueberry Oat Muffins
Ingredients:
1 cup rolled oats
1 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup blueberries
Instructions:
Mix oats, almond flour, baking soda, and cinnamon. Fold in blueberries.
Bake in muffin cups until a toothpick comes out clean.
