Spicy Chickpea Buddha Bowl

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1 sweet potato, cubed and roasted
• 1/2 avocado, sliced
• 2 cups spinach
• 1/4 cup tahini sauce
• Salt and pepper to taste

Culinary:

1. Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, cumin, and smoked paprika, then roast for 20 minutes.
2. Roast cubed sweet potatoes until tender, about 25 minutes.
3. Arrange spinach, roasted sweet potatoes, chickpeas, and avocado slices in a bowl.
4. Drizzle with tahini sauce and season with salt and pepper.
5. Serve warm or cold, as desired.

Garlic Butter Steak Bites

Ingredients:

• 1 lb sirloin steak, cut into bite-sized pieces
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• 1 tbsp chopped parsley
• Salt and pepper to taste

Culinary:

1. Heat olive oil in a skillet over medium-high heat. Add steak bites and season with salt and pepper. Cook for 3-4 minutes until browned.
2. Reduce heat and add butter, garlic, and red pepper flakes. Cook for another 2-3 minutes, stirring to coat the steak bites.
3. Remove from heat, garnish with chopped parsley, and serve.

Avocado and Egg Breakfast Toast

Ingredients:

• 2 slices whole grain bread, toasted
• 1 ripe avocado
• 2 eggs
• 1 tbsp olive oil
• 1 tsp red pepper flakes
• Salt and pepper to taste

Culinary:

1. In a skillet, heat olive oil over medium heat and fry eggs to your preferred doneness.
2. While the eggs are cooking, mash the avocado and season with salt, pepper, and red pepper flakes.
3. Spread mashed avocado onto toasted bread slices.
4. Top each slice with a fried egg and serve immediately.

Lemon Herb Baked Salmon

Ingredients:

• 2 salmon fillets
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 garlic clove, minced
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
3. Place salmon fillets on a baking sheet and brush with the herb mixture.
4. Bake for 15-20 minutes or until salmon is cooked through.
5. Serve with a side of vegetables or rice.

Mango Coconut Chia Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1 tbsp honey or maple syrup
• 1 ripe mango, diced
• 1/4 cup shredded coconut
• 1/2 tsp vanilla extract

Culinary:

1. In a bowl, combine chia seeds, coconut milk, honey, and vanilla extract. Stir well and refrigerate for at least 4 hours or overnight.
2. Once the chia pudding has thickened, stir again to break up any clumps.
3. Top with diced mango and shredded coconut before serving.