Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 cup shredded cheddar cheese
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Olive oil

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
5. Drizzle olive oil over the stuffed peppers and cover with foil.
6. Bake for 30 minutes, then remove the foil and sprinkle with shredded cheese.
7. Bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve hot.

Avocado Toast with Poached Egg

Ingredients:

• 2 slices of whole grain bread
• 1 ripe avocado
• 2 eggs
• 1 tbsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)

Culinary:

1. Toast the slices of whole grain bread until golden brown.
2. Mash the avocado in a bowl and mix with lemon juice, salt, and pepper.
3. Spread the avocado mixture evenly over the toasted bread slices.
4. Bring a pot of water to a simmer and carefully crack the eggs into the water.
5. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny.
6. Remove the eggs with a slotted spoon and place one on each avocado toast.
7. Sprinkle with red pepper flakes, if desired, and serve immediately.

One-Pot Lemon Garlic Pasta

Ingredients:

• 8 oz spaghetti
• 3 cups vegetable broth
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 cup baby spinach
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp olive oil

Culinary:

1. In a large pot, heat olive oil over medium heat and sauté minced garlic until fragrant.
2. Add vegetable broth and bring to a boil.
3. Add spaghetti and cook according to package instructions, stirring occasionally.
4. Once the pasta is cooked, reduce heat and stir in lemon zest, lemon juice, baby spinach, and Parmesan cheese.
5. Season with salt and pepper to taste.
6. Continue to cook for a few more minutes until the spinach is wilted and everything is well combined.
7. Serve hot.

Chickpea Salad Sandwich

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 celery stalk, finely chopped
• 1/4 red onion, finely chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• Whole grain bread slices
• Lettuce leaves
• Tomato slices

Culinary:

1. In a medium bowl, mash chickpeas with a fork until chunky.
2. Mix in mayonnaise, Dijon mustard, celery, red onion, lemon juice, salt, and pepper until well combined.
3. Spread the chickpea mixture onto a slice of whole grain bread.
4. Top with lettuce leaves and tomato slices.
5. Place another slice of bread on top to form a sandwich.
6. Cut in half and serve.

Mango Coconut Chia Pudding

Ingredients:

• 1 cup coconut milk
• 1/2 cup chia seeds
• 1 tbsp maple syrup
• 1 ripe mango, diced
• 1/4 cup shredded coconut

Culinary:

1. In a bowl, mix coconut milk, chia seeds, and maple syrup.
2. Stir well and let sit for about 10 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 2 hours, or overnight.
4. Once set, divide the chia pudding into serving bowls.
5. Top with diced mango and shredded coconut.
6. Serve chilled.