Coconut Lime Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup coconut milk
• 2 limes, juiced and zested
• 2 cloves garlic, minced
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh cilantro for garnish

Culinary:

1. In a bowl, mix together coconut milk, lime juice and zest, minced garlic, honey, salt, and pepper.
2. Add chicken breasts to a resealable plastic bag and pour marinade over them. Seal the bag and refrigerate for at least 30 minutes.
3. Preheat grill to medium-high heat. Remove chicken from marinade and discard excess marinade.
4. Grill chicken for 6-8 minutes per side, or until cooked through.
5. Garnish with fresh cilantro and serve hot.

Balsamic Glazed Brussels Sprouts

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons grated Parmesan cheese

Culinary:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, toss Brussels sprouts with olive oil, balsamic vinegar, minced garlic, salt, and pepper.
3. Spread Brussels sprouts in a single layer on the prepared baking sheet.
4. Bake for 20-25 minutes, stirring halfway through, until Brussels sprouts are tender and caramelized.
5. Sprinkle with grated Parmesan cheese before serving.

Teriyaki Salmon Rice Bowls

Ingredients:

• 4 salmon fillets
• 1/2 cup teriyaki sauce
• 2 cups cooked rice
• 1 cup steamed broccoli florets
• Sesame seeds for garnish
• Chopped green onions for garnish

Culinary:

1. Marinate salmon fillets in teriyaki sauce for 15-30 minutes.
2. Heat a skillet over medium-high heat and lightly oil the pan.
3. Add salmon fillets to the skillet and cook for 4-5 minutes per side, or until cooked through.
4. Divide cooked rice among serving bowls and top with cooked salmon, steamed broccoli, sesame seeds, and chopped green onions.
5. Serve immediately.

Caprese Avocado Toast

Ingredients:

• 4 slices whole grain bread
• 1 large ripe avocado
• 1 cup cherry tomatoes, halved
• 4 oz fresh mozzarella cheese, sliced
• Fresh basil leaves for garnish
• Balsamic glaze for drizzling
• Salt and pepper to taste

Culinary:

1. Toast whole grain bread slices until golden brown.
2. Mash ripe avocado and spread evenly onto toasted bread slices.
3. Top each toast with halved cherry tomatoes, slices of fresh mozzarella, and fresh basil leaves.
4. Drizzle with balsamic glaze and season with salt and pepper to taste.
5. Serve immediately as a delicious breakfast or snack.

Spicy Shrimp Tacos

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small flour tortillas
• 1 cup shredded cabbage
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Culinary:

1. In a bowl, toss shrimp with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper.
2. Heat a skillet over medium-high heat and add shrimp. Cook for 2-3 minutes per side until shrimp are pink and cooked through.
3. Warm tortillas according to package instructions.
4. Assemble tacos by filling each tortilla with shredded cabbage, cooked shrimp, diced tomatoes, and chopped cilantro.
5. Serve with lime wedges for squeezing over tacos.