Spicy Chickpea Tacos

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 small tortillas
• 1/4 cup chopped cilantro
• 1/2 cup shredded lettuce
• 1/4 cup sour cream
• 1 lime, cut into wedges

Culinary:

1. Heat olive oil in a skillet over medium heat. Add chickpeas and spices, stirring to coat.
2. Cook for 5-7 minutes until chickpeas are slightly crispy.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble tacos with chickpeas, lettuce, cilantro, and a dollop of sour cream.
5. Serve with lime wedges on the side for added flavor.

Lentil & Quinoa Salad

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup cooked lentils
• 1/2 cup diced cucumber
• 1/4 cup chopped red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste

Culinary:

1. In a large bowl, combine quinoa, lentils, cucumber, red onion, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Sprinkle with fresh parsley before serving.
5. Chill for 30 minutes before serving for better flavor absorption.

Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers
• 1/2 lb ground turkey
• 1 cup cooked rice
• 1/2 cup diced tomatoes
• 1/4 cup shredded cheese
• 1/4 cup diced onion
• 1 tsp garlic powder
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds.
3. In a skillet, cook ground turkey and onions until browned. Stir in garlic powder, salt, and pepper.
4. Add cooked rice and tomatoes to the skillet. Mix well.
5. Stuff the bell peppers with the turkey mixture and place in a baking dish.
6. Top each pepper with shredded cheese and bake for 25-30 minutes.

Mango Coconut Chia Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1 tbsp honey or maple syrup
• 1/2 cup diced mango
• 1 tbsp shredded coconut (optional)

Culinary:

1. In a bowl, whisk together chia seeds, coconut milk, and honey.
2. Let the mixture sit for 5 minutes, then stir again to prevent clumping.
3. Cover and refrigerate for at least 4 hours, or overnight.
4. Top the pudding with diced mango and shredded coconut before serving.

Creamy Broccoli Soup

Ingredients:

• 4 cups broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup milk or cream
• 1 tbsp olive oil
• Salt and pepper to taste

Culinary:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until softened.
2. Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Using an immersion blender, puree the soup until smooth.
4. Stir in milk or cream and season with salt and pepper.
5. Heat for an additional 5 minutes before serving.