Spicy Chickpea Salad

Ingredients:

• 1 can of chickpeas, drained and rinsed
• 1 small red onion, diced
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, finely chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine the chickpeas, red onion, cucumber, bell pepper, and cilantro.
2. Add the chopped jalapeño, lime juice, and olive oil.
3. Toss everything together until well mixed.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Garlic Butter Shrimp Pasta

Ingredients:

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup chicken broth
• Juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Culinary:

1. Cook the fettuccine according to package instructions. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium heat.
3. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside.
4. In the same skillet, add the remaining butter and garlic. Cook until fragrant, about 1 minute.
5. Pour in the chicken broth and lemon juice, and bring to a simmer.
6. Return the shrimp to the skillet and toss to coat in the sauce.
7. Add the cooked pasta, Parmesan cheese, and parsley. Toss everything together until well combined.
8. Season with salt and pepper to taste, and serve immediately.

Caprese Stuffed Avocados

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls, halved
• 2 tbsp fresh basil, chopped
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Culinary:

1. Scoop out some of the avocado flesh to create a larger cavity for the filling. Chop the scooped-out avocado and set aside.
2. In a bowl, combine the cherry tomatoes, mozzarella, basil, and chopped avocado.
3. Drizzle with balsamic glaze and season with salt and pepper. Toss to combine.
4. Spoon the mixture into the avocado halves.
5. Serve immediately as a fresh and healthy appetizer or snack.

Vegetable Stir-Fry with Peanut Sauce

Ingredients:

• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/4 cup water
• 2 tbsp chopped peanuts
• 2 tbsp chopped fresh cilantro

Culinary:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the bell peppers, broccoli, snap peas, and carrot. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
3. Add the garlic and cook for another 1-2 minutes.
4. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and water until smooth.
5. Pour the peanut sauce over the vegetables and toss to coat evenly.
6. Cook for an additional 2-3 minutes until the sauce is heated through.
7. Garnish with chopped peanuts and cilantro before serving.

Chocolate Avocado Mousse

Ingredients:

• 2 ripe avocados
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• Pinch of salt
• Fresh berries for garnish

Culinary:

1. Scoop out the flesh of the avocados and place it in a blender or food processor.
2. Add the cocoa powder, maple syrup, almond milk, vanilla extract, and salt.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Divide the mousse into serving dishes and refrigerate for at least 1 hour.
5. Garnish with fresh berries before serving.