Grilled Lemon Herb Salmon

Ingredients:

• 4 salmon fillets
• 2 lemons, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Culinary:

1. Preheat grill to medium-high heat.
2. In a small bowl, combine olive oil, minced garlic, and chopped dill.
3. Season salmon fillets with salt and pepper.
4. Brush the olive oil mixture over the salmon fillets.
5. Place lemon slices on the grill and lay the salmon fillets on top of the lemons.
6. Grill for 4-5 minutes on each side, or until the salmon is cooked through.
7. Remove from the grill and serve immediately.

Thai Peanut Chicken Noodles

Ingredients:

• 8 oz rice noodles
• 2 chicken breasts, thinly sliced
• 1/2 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tbsp lime juice
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup chopped peanuts
• 1/4 cup green onions, sliced
• Fresh cilantro, chopped (optional)

Culinary:

1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger.
3. In a large skillet, cook the chicken slices over medium heat until no longer pink.
4. Add the cooked noodles to the skillet and pour the peanut sauce over the top.
5. Toss to coat the noodles and chicken evenly with the sauce.
6. Sprinkle with chopped peanuts, green onions, and fresh cilantro if desired.
7. Serve hot.

Avocado Toast with Poached Egg

Ingredients:

• 2 ripe avocados
• 4 slices of whole grain bread
• 4 large eggs
• 1 tbsp white vinegar
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh chives, chopped (optional)

Culinary:

1. Toast the slices of bread until golden brown.
2. In a medium bowl, mash the avocados with a fork and season with salt and pepper.
3. Spread the mashed avocado evenly over each slice of toast.
4. Bring a pot of water to a gentle simmer and add the white vinegar.
5. Crack each egg into a small bowl, then gently slide the eggs into the simmering water.
6. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
7. Remove the eggs with a slotted spoon and place one poached egg on each slice of avocado toast.
8. Sprinkle with red pepper flakes and chopped chives if desired.
9. Serve immediately.

Vegetable Stir-Fry

Ingredients:

• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 carrots, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish

Culinary:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the bell peppers, broccoli, snap peas, carrots, and zucchini to the skillet.
4. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
5. Add soy sauce, hoisin sauce, and sesame oil to the skillet and toss to coat the vegetables evenly.
6. Season with salt and pepper to taste.
7. Remove from heat and garnish with sesame seeds.
8. Serve immediately over rice or noodles.

Blueberry Banana Smoothie

Ingredients:

• 1 cup fresh or frozen blueberries
• 1 ripe banana
• 1 cup almond milk (or any milk of choice)
• 1/2 cup Greek yogurt
• 1 tbsp honey or maple syrup
• 1/2 tsp vanilla extract
• Ice cubes (optional)

Culinary:

1. In a blender, combine blueberries, banana, almond milk, Greek yogurt, honey, and vanilla extract.
2. Blend until smooth and creamy.
3. Add ice cubes if desired and blend again until smooth.
4. Pour into glasses and serve immediately.