Mango Avocado Salsa

Ingredients:

• 1 ripe mango, peeled and diced
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Culinary:

1. In a bowl, combine the diced mango, avocado, red onion, jalapeño, and cilantro.
2. Squeeze lime juice over the mixture and gently toss to combine.
3. Season with salt to taste.
4. Serve immediately with tortilla chips or as a topping for grilled fish or chicken.

Caprese Stuffed Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh mozzarella, sliced
• 2 large tomatoes, sliced
• 1/2 cup fresh basil leaves
• Salt and pepper to taste
• 2 tablespoons olive oil
• Balsamic glaze for drizzling

Culinary:

1. Preheat the oven to 375°F (190°C).
2. Cut a pocket into each chicken breast, being careful not to cut all the way through.
3. Stuff each pocket with mozzarella, tomato slices, and basil leaves.
4. Season the chicken breasts with salt and pepper.
5. Heat olive oil in a large oven-safe skillet over medium-high heat.
6. Sear the chicken breasts for 3-4 minutes on each side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through.
8. Drizzle with balsamic glaze before serving.

Quinoa and Black Bean Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Culinary:

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
2. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, red onion, corn, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Serve chilled or at room temperature.

Lemon Herb Grilled Shrimp

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Culinary:

1. In a bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, parsley, basil, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat. Marinate for 15-30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the shrimp onto skewers.
5. Grill the shrimp for 2-3 minutes per side or until pink and opaque.
6. Serve immediately with extra lemon wedges on the side.

Banana Oatmeal Pancakes

Ingredients:

• 1 cup rolled oats
• 1 ripe banana
• 2 eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Culinary:

1. In a blender, combine the oats, banana, eggs, milk, baking powder, vanilla extract, cinnamon, and salt. Blend until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease it.
3. Pour 1/4 cup of the batter onto the skillet for each pancake.
4. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
5. Serve warm with maple syrup and fresh fruit.