Coconut Shrimp Curry

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can coconut milk
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil

Culinary:

1. In a large skillet, heat olive oil over medium heat.
2. Add onions and garlic, sauté until softened.
3. Add curry powder, turmeric, and cumin. Cook for another minute.
4. Pour in coconut milk and stir until well combined.
5. Add shrimp and cook until they turn pink and opaque.
6. Season with salt and pepper to taste.
7. Serve hot over rice or with naan bread.

Caprese Stuffed Avocado

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 2 tbsp balsamic glaze
• Fresh basil leaves for garnish
• Salt and pepper to taste

Culinary:

1. Cut avocados in half and remove pits.
2. Scoop out some flesh from each avocado half to create a larger cavity.
3. In a bowl, combine cherry tomatoes and mozzarella.
4. Season with salt and pepper.
5. Stuff each avocado half with the tomato-mozzarella mixture.
6. Drizzle with balsamic glaze.
7. Garnish with fresh basil leaves.
8. Serve immediately as a refreshing appetizer or light lunch.

Teriyaki Tofu Stir-Fry

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 1/4 cup teriyaki sauce
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• Cooked rice for serving
• Sesame seeds for garnish

Culinary:

1. In a large skillet or wok, heat sesame oil over medium-high heat.
2. Add tofu cubes and cook until golden brown on all sides.
3. Remove tofu from skillet and set aside.
4. In the same skillet, add garlic and stir-fry until fragrant.
5. Add mixed vegetables and stir-fry until tender-crisp.
6. Return tofu to the skillet.
7. Pour in teriyaki sauce and soy sauce. Stir until everything is well coated.
8. Serve hot over cooked rice.
9. Garnish with sesame seeds before serving.

Spinach and Feta Stuffed Chicken Breast

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Toothpicks or kitchen twine

Culinary:

1. Preheat oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into each chicken breast.
3. In a bowl, mix spinach, feta, garlic, salt, and pepper.
4. Stuff each chicken breast with the spinach-feta mixture.
5. Secure the openings with toothpicks or tie with kitchen twine.
6. Heat olive oil in an oven-safe skillet over medium-high heat.
7. Sear chicken breasts until golden brown on both sides.
8. Transfer skillet to the preheated oven and bake for 20-25 minutes or until chicken is cooked through.
9. Remove toothpicks or twine before serving.

Mango Coconut Chia Pudding

Ingredients:

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

Culinary:

1. In a bowl, mix chia seeds and coconut milk. Let it sit for 10 minutes.
2. Stir in honey or maple syrup and vanilla extract.
3. Refrigerate for at least 2 hours or overnight, stirring occasionally.
4. Layer chia pudding and diced mango in serving glasses or bowls.
5. Garnish with shredded coconut before serving.
6. Enjoy this refreshing and nutritious dessert or breakfast option!