Spicy Chickpea Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine chickpeas, bell pepper, cucumber, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, cumin, smoked paprika, salt, and pepper.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Chill in the refrigerator for 30 minutes before serving.

Cheesy Spinach and Mushroom Quesadillas

Ingredients:

• 4 large tortillas
• 1 cup shredded mozzarella cheese
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Culinary:

1. Heat olive oil in a skillet over medium heat. Add mushrooms and cook until tender, about 5 minutes.
2. Add spinach and garlic powder to the skillet and cook until spinach is wilted.
3. Remove from heat and set aside.
4. Place tortillas in the skillet and sprinkle half with cheese. Top with the spinach and mushroom mixture, then sprinkle with remaining cheese. Fold tortillas in half.
5. Cook each quesadilla for 2-3 minutes per side, until golden brown and cheese is melted.
6. Cut into wedges and serve hot.

Garlic Parmesan Roasted Carrots

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried thyme
• Salt and pepper to taste

Culinary:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss carrot sticks with olive oil, minced garlic, thyme, salt, and pepper.
3. Spread carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until carrots are tender and lightly browned.
5. Sprinkle with grated Parmesan cheese during the last 5 minutes of roasting.
6. Serve immediately.

Maple Dijon Glazed Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup pure maple syrup
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Chopped green onions for garnish

Culinary:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, whisk together Dijon mustard, maple syrup, olive oil, and apple cider vinegar.
3. Season chicken breasts with salt and pepper, then place in a baking dish.
4. Pour the maple Dijon glaze over the chicken.
5. Bake for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
6. Garnish with chopped green onions before serving.

Berry Smoothie Bowl

Ingredients:

• 1 cup frozen mixed berries
• 1 banana, sliced
• 1/2 cup Greek yogurt
• 1/4 cup almond milk
• 1 tbsp honey
• Granola and fresh fruit for topping

Culinary:

1. In a blender, combine frozen berries, banana, Greek yogurt, almond milk, and honey.
2. Blend until smooth and creamy.
3. Pour into a bowl and top with granola and fresh fruit.
4. Serve immediately for a refreshing breakfast or snack.