Spicy Chickpea Wraps

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 2 tbsp olive oil
• 4 large tortillas
• 1/2 cup hummus
• 1/2 cup chopped lettuce
• 1/4 cup sliced cucumbers
• 1/4 cup chopped tomatoes

Culinary:

1. Heat olive oil in a pan and add chickpeas. Sauté for 5 minutes.
2. Add cumin, paprika, and chili powder, stirring to coat chickpeas. Cook for another 5 minutes.
3. Warm tortillas in a pan or microwave.
4. Spread hummus on each tortilla, then top with chickpeas, lettuce, cucumbers, and tomatoes.
5. Roll up the wraps and serve immediately.

Honey Mustard Glazed Salmon

Ingredients:

• 4 salmon fillets
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Culinary:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix honey, Dijon mustard, olive oil, and lemon juice.
3. Place salmon fillets on a baking sheet and brush the honey mustard mixture over each piece.
4. Season with salt and pepper.
5. Bake for 12-15 minutes until salmon is cooked through. Serve warm.

Quinoa Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, tops removed and seeds cleaned
• 1 cup cooked quinoa
• 1/2 cup black beans
• 1/2 cup corn kernels
• 1/4 cup chopped cilantro
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Culinary:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cooked quinoa, black beans, corn, cilantro, cumin, chili powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
4. Top with shredded cheese if desired.
5. Bake for 20-25 minutes until peppers are tender and cheese is melted.

Broccoli Cheddar Soup

Ingredients:

• 4 cups broccoli florets
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 2 cups milk
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp butter
• Salt and pepper to taste

Culinary:

1. In a large pot, melt butter over medium heat. Sauté onion and garlic until softened.
2. Add broccoli and vegetable broth, bring to a boil, then simmer for 10-15 minutes.
3. Blend the soup using an immersion blender until smooth.
4. Stir in milk, shredded cheese, salt, and pepper. Simmer until the cheese is melted and soup is creamy.
5. Serve hot with bread or croutons.

Coconut Mango Chia Pudding

Ingredients:

• 1/2 cup chia seeds
• 2 cups coconut milk
• 2 tbsp honey or maple syrup
• 1 ripe mango, diced
• 1/4 cup shredded coconut (optional)

Culinary:

1. In a bowl, mix chia seeds, coconut milk, and honey. Stir well to combine.
2. Refrigerate for 4 hours or overnight to let the chia seeds expand.
3. Once set, top the pudding with diced mango and shredded coconut.
4. Serve chilled as a refreshing breakfast or snack.