Avocado Toast with Poached Egg

Ingredients:

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

Culinary:

1. Toast the slices of bread until golden brown.
2. Mash the avocado in a bowl and season with salt, pepper, and a squeeze of lemon juice.
3. Spread the mashed avocado evenly on each slice of toast.
4. Bring a pot of water to a gentle simmer and poach the eggs for about 3-4 minutes.
5. Place a poached egg on top of each slice of avocado toast.
6. Sprinkle with red pepper flakes if desired, and serve immediately.

Quinoa Salad with Lemon Vinaigrette

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt and pepper to taste

Culinary:

1. Rinse the quinoa under cold water and drain.
2. In a medium pot, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed.
3. Fluff the cooked quinoa with a fork and let it cool to room temperature.
4. In a large bowl, combine the cooled quinoa, cucumber, bell pepper, cherry tomatoes, red onion, feta cheese, and parsley.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
6. Pour the vinaigrette over the salad and toss to combine. Serve chilled or at room temperature.

Garlic Butter Shrimp Pasta

Ingredients:

• 8 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Culinary:

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
4. Pour in the white wine (if using) and cook for another 2 minutes, allowing the alcohol to evaporate.
5. Toss the cooked spaghetti with the shrimp and garlic butter sauce.
6. Season with salt, pepper, and Parmesan cheese. Garnish with fresh parsley and serve with lemon wedges.

Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 1 cup cooked rice
• 1 can diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for cooking

Culinary:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a bit of olive oil over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the ground beef to the skillet and cook until browned. Drain any excess fat.
4. Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Cook for another 5 minutes.
5. Stuff each bell pepper with the beef and rice mixture, packing it tightly.
6. Place the stuffed peppers in a baking dish and top each with shredded cheddar cheese.
7. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is melted and bubbly.

Chocolate Avocado Mousse

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup honey or maple syrup
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Fresh berries for garnish (optional)

Culinary:

1. Scoop the flesh of the avocados into a blender or food processor.
2. Add the cocoa powder, honey or maple syrup, almond milk, vanilla extract, and salt.
3. Blend until smooth and creamy, scraping down the sides as needed.
4. Taste and adjust sweetness if necessary.
5. Spoon the mousse into serving dishes and chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with fresh berries if desired. Enjoy!