Caprese Avocado Toast

Ingredients:

• 2 ripe avocados
• 4 slices of whole-grain bread
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tbsp balsamic glaze
• 1 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. Toast the slices of whole-grain bread until golden brown.
2. While the bread is toasting, mash the avocados in a bowl and season with salt and pepper.
3. Spread the mashed avocado evenly over the toasted bread slices.
4. Top each slice with halved cherry tomatoes and chopped fresh basil leaves.
5. Drizzle with olive oil and balsamic glaze.
6. Serve immediately.

Quinoa Black Bean Salad

Ingredients:

• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or canned)
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 lime, juiced
• 1 tsp cumin
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, red onion, and fresh cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the quinoa mixture and toss to coat evenly.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Serve cold or at room temperature.

Garlic Butter Shrimp Pasta

Ingredients:

• 8 oz spaghetti
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Culinary:

1. Cook the spaghetti according to the package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the minced garlic and cook until fragrant, about 1 minute.
4. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
5. Stir in the lemon juice, salt, and pepper.
6. Add the cooked spaghetti to the skillet and toss to combine.
7. Sprinkle with grated Parmesan cheese and chopped parsley.
8. Serve immediately.

Mango Coconut Chia Pudding

Ingredients:

• 1 cup coconut milk
• 1/4 cup chia seeds
• 1 tbsp honey or maple syrup
• 1 ripe mango, diced
• 1/4 cup shredded coconut
• Fresh mint leaves for garnish (optional)

Culinary:

1. In a bowl, whisk together the coconut milk, chia seeds, and honey or maple syrup.
2. Cover and refrigerate for at least 4 hours or overnight, until the mixture thickens to a pudding-like consistency.
3. Divide the chia pudding into serving bowls or glasses.
4. Top with diced mango and shredded coconut.
5. Garnish with fresh mint leaves if desired.
6. Serve chilled.

Spicy Chickpea Tacos

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Culinary:

1. In a skillet, heat the olive oil over medium heat.
2. Add the chickpeas, chili powder, cumin, paprika, and garlic powder. Cook for about 5-7 minutes, until the chickpeas are heated through and slightly crispy.
3. Warm the corn tortillas in a dry skillet or microwave.
4. Assemble the tacos by placing the spicy chickpeas on each tortilla.
5. Top with shredded lettuce, diced tomatoes, chopped red onion, and fresh cilantro.
6. Serve with lime wedges on the side.