Mango Coconut Chia Pudding

Ingredients:

• 1 ripe mango, peeled and diced
• 1/2 cup coconut milk
• 3 tablespoons chia seeds
• 1 tablespoon honey or maple syrup

Culinary:

1. In a blender, combine the diced mango and coconut milk. Blend until smooth.
2. Transfer the mango mixture into a bowl and stir in the chia seeds and honey or maple syrup.
3. Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to thicken.
4. Once thickened, give the pudding a good stir, then divide it into serving bowls and top with additional diced mango or shredded coconut if desired. Enjoy!

Spinach and Feta Stuffed Chicken Breast

Ingredients:

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

Culinary:

1. Preheat your oven to 375°F (190°C).
2. Cut a pocket into each chicken breast, being careful not to cut all the way through.
3. Stuff each chicken breast with equal amounts of spinach and feta cheese.
4. Season the outside of the chicken breasts with salt and pepper.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink in the center.
7. Remove from the oven, let it rest for a few minutes, then slice and serve. Enjoy!

Avocado Shrimp Salad

Ingredients:

• 1 ripe avocado, diced
• 1 cup cooked shrimp, peeled and deveined
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine the diced avocado, cooked shrimp, cherry tomatoes, red onion, and cilantro.
2. Drizzle the lime juice over the salad and gently toss to combine.
3. Season with salt and pepper to taste.
4. Serve immediately as a refreshing salad or as a filling for tacos or wraps. Enjoy!

Caprese Stuffed Portobello Mushrooms

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• 2 tablespoons balsamic glaze
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste

Culinary:

1. Preheat your oven to 400°F (200°C).
2. Place the portobello mushrooms on a baking sheet lined with parchment paper.
3. Divide the cherry tomatoes and mozzarella balls evenly among the mushrooms.
4. Drizzle balsamic glaze over the stuffed mushrooms and sprinkle with chopped basil, salt, and pepper.
5. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
6. Remove from the oven, let them cool for a few minutes, then serve hot. Enjoy!

Coconut Lime Rice

Ingredients:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• Zest of 1 lime
• Juice of 1 lime
• Salt to taste

Culinary:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a saucepan, combine the rinsed rice, coconut milk, water, lime zest, and salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
4. Once cooked, fluff the rice with a fork and stir in the lime juice.
5. Serve the coconut lime rice as a delicious side dish to accompany your favorite main course. Enjoy!