Avocado Chickpea Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine chickpeas, diced avocado, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Sweet Potato and Black Bean Tacos

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Culinary:

1. Preheat oven to 400°F (200°C).
2. Toss diced sweet potatoes with olive oil, paprika, cumin, chili powder, salt, and pepper.
3. Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, until tender.
4. Warm corn tortillas in a dry skillet or oven.
5. Fill each tortilla with roasted sweet potatoes and black beans.
6. Top with crumbled feta cheese and chopped cilantro.
7. Serve with lime wedges.

Greek Yogurt Chicken Salad

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 1/2 cup celery, chopped
• 1/4 cup red grapes, halved
• 1/4 cup walnuts, chopped
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine Greek yogurt, mayonnaise, Dijon mustard, salt, and pepper.
2. Add shredded chicken, celery, grapes, and walnuts. Mix well.
3. Refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve as a sandwich filling, on a bed of greens, or with crackers.

Spinach and Feta Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, breadcrumbs, garlic, salt, and pepper.
3. Brush portobello mushrooms with olive oil on both sides.
4. Spoon the spinach and feta mixture into the mushroom caps.
5. Place mushrooms on a baking sheet and bake for 20 minutes, until mushrooms are tender and filling is golden.
6. Serve hot as a side dish or appetizer.

Berry Almond Smoothie

Ingredients:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/2 banana
• 1 cup almond milk
• 1/4 cup Greek yogurt
• 1 tbsp honey or maple syrup
• 1 tbsp almond butter
• 1/4 cup almond flakes (optional)

Culinary:

1. In a blender, combine mixed berries, banana, almond milk, Greek yogurt, honey, and almond butter.
2. Blend until smooth.
3. Pour into a glass and sprinkle with almond flakes if desired.
4. Serve immediately for a refreshing breakfast or snack.