Mango Avocado Salad

Ingredients:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine mango, avocado, red onion, and cilantro.
2. Drizzle lime juice over the mixture and gently toss to coat.
3. Season with salt and pepper to taste.
4. Serve chilled as a refreshing salad.

Coconut Curry Lentil Soup

Ingredients:

• 1 cup dried lentils
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 4 cups vegetable broth
• Salt and pepper to taste

Culinary:

1. Rinse lentils under cold water and drain.
2. In a large pot, sauté onion and garlic until softened.
3. Add curry powder and cook for another minute.
4. Stir in lentils, coconut milk, and vegetable broth. Bring to a boil.
5. Reduce heat, cover, and simmer for 20-25 minutes until lentils are tender.
6. Season with salt and pepper to taste. Serve hot.

Teriyaki Tofu Stir-Fry

Ingredients:

• 1 block tofu, pressed and cubed
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 1/4 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• Cooked rice, for serving

Culinary:

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.
3. In the same skillet, add garlic and mixed vegetables. Stir-fry until vegetables are tender-crisp.
4. Return tofu to the skillet and pour teriyaki sauce over the mixture. Stir well to coat.
5. Sprinkle with sesame seeds and serve hot over cooked rice.

Spinach and Feta Stuffed Chicken Breast

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach leaves
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into the side of each chicken breast.
3. Stuff each pocket with spinach leaves and feta cheese.
4. Drizzle olive oil over the chicken breasts and season with Italian seasoning, salt, and pepper.
5. Place stuffed chicken breasts on a baking sheet and bake for 25-30 minutes until cooked through.
6. Serve hot with your favorite side dishes.

Chocolate Banana Smoothie Bowl

Ingredients:

• 2 ripe bananas, frozen
• 2 tablespoons cocoa powder
• 1/2 cup milk of your choice
• 1/4 cup Greek yogurt
• 1 tablespoon honey or maple syrup
• Toppings: sliced bananas, granola, shredded coconut

Culinary:

1. In a blender, combine frozen bananas, cocoa powder, milk, Greek yogurt, and honey.
2. Blend until smooth and creamy.
3. Pour the smoothie into a bowl.
4. Top with sliced bananas, granola, and shredded coconut.
5. Enjoy immediately with a spoon!