Spicy Honey Glazed Salmon

Ingredients:

• 4 salmon fillets
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon chili flakes
• Salt and pepper to taste

Culinary:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together honey, soy sauce, and chili flakes.
3. Place the salmon fillets on the prepared baking sheet and season with salt and pepper.
4. Brush the honey mixture over the salmon fillets, covering them evenly.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve hot and enjoy!

Caprese Stuffed Avocado

Ingredients:

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

Culinary:

1. Cut the avocados in half and remove the pits.
2. Scoop out a little extra avocado from each half to create space for the filling.
3. In a bowl, combine cherry tomatoes, mozzarella balls, salt, and pepper.
4. Divide the tomato and mozzarella mixture among the avocado halves.
5. Drizzle balsamic glaze over the stuffed avocados.
6. Garnish with fresh basil leaves and serve immediately.

Thai Peanut Noodles

Ingredients:

• 8 oz (225g) rice noodles
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1/4 cup chopped peanuts, for garnish
• Chopped green onions, for garnish

Culinary:

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a small saucepan, combine peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic.
3. Cook over medium heat, stirring constantly until the sauce is smooth and well combined.
4. Toss the cooked noodles with the peanut sauce until evenly coated.
5. Divide the noodles into serving bowls and garnish with chopped peanuts and green onions.
6. Serve warm or at room temperature.

Mango Coconut Chia Pudding

Ingredients:

• 1 ripe mango, peeled and diced
• 1 can (13.5 oz) coconut milk
• 1/4 cup chia seeds
• 1 tablespoon honey or maple syrup (optional)
• Toasted coconut flakes, for garnish

Culinary:

1. In a blender, puree the diced mango until smooth.
2. In a bowl, combine the mango puree, coconut milk, chia seeds, and honey or maple syrup if using.
3. Stir well to combine, then cover and refrigerate for at least 4 hours or overnight, until the chia seeds have thickened the pudding.
4. Divide the pudding into serving glasses and top with toasted coconut flakes before serving.
5. Enjoy this tropical treat chilled!

Stuffed Bell Peppers with Quinoa and Black Beans

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Culinary:

1. Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, mix together cooked quinoa, black beans, corn, diced tomatoes, shredded cheese, cumin, chili powder, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture and place them in the prepared baking dish.
5. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Remove the foil, sprinkle extra cheese on top if desired, and bake for an additional 5 minutes until the cheese is melted and bubbly.
7. Serve hot and enjoy this wholesome meal!