Spicy Chickpea Stir-Fry

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tbsp olive oil
• 1 tsp sesame oil
• Sesame seeds for garnish
• Chopped green onions for garnish

Culinary:

1. Heat olive oil in a large pan over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Add chickpeas, red bell pepper, and zucchini. Stir-fry for 5 minutes.
4. Mix in soy sauce and sriracha. Cook for another 3-4 minutes.
5. Drizzle sesame oil over the stir-fry and mix well.
6. Garnish with sesame seeds and chopped green onions before serving.

Mango Avocado Salad

Ingredients:

• 2 ripe mangoes, diced
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine diced mangoes, avocado, and red onion.
2. Add chopped cilantro to the bowl.
3. Drizzle lime juice and olive oil over the salad.
4. Season with salt and pepper to taste.
5. Toss gently to combine all ingredients.
6. Serve immediately as a refreshing side dish.

One-Pan Lemon Garlic Chicken

Ingredients:

• 4 boneless chicken breasts
• 3 cloves garlic, minced
• 1 lemon, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Culinary:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe pan, heat olive oil over medium heat.
3. Add minced garlic and cook until fragrant.
4. Season chicken breasts with oregano, salt, and pepper.
5. Sear the chicken in the pan for 3-4 minutes on each side.
6. Add lemon slices to the pan and transfer to the oven.
7. Bake for 20-25 minutes or until chicken is fully cooked.
8. Garnish with fresh parsley before serving.

Vegetarian Stuffed Peppers

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa
• 1 tsp cumin
• Salt and pepper to taste
• Chopped cilantro for garnish

Culinary:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine quinoa, black beans, corn, salsa, cumin, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture.
4. Place the stuffed peppers in a baking dish.
5. Top each pepper with shredded cheddar cheese.
6. Bake for 25-30 minutes or until the peppers are tender.
7. Garnish with chopped cilantro before serving.

Greek Yogurt Parfait

Ingredients:

• 2 cups Greek yogurt
• 1 cup granola
• 1/2 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tbsp honey
• 1 tsp vanilla extract
• Fresh mint leaves for garnish

Culinary:

1. In a bowl, mix Greek yogurt with honey and vanilla extract.
2. In serving glasses, layer the yogurt mixture, granola, and mixed berries.
3. Repeat the layers until the glasses are full.
4. Top with a drizzle of honey and a few fresh mint leaves.
5. Serve immediately or refrigerate for up to 2 hours.