Avocado Toast with Poached Eggs

Ingredients:

• 2 slices of whole-grain bread, toasted
• 1 ripe avocado, mashed
• 2 eggs
• 1 tsp vinegar
• Salt and pepper to taste
• Red pepper flakes (optional)
• Chopped chives for garnish

Culinary:

1. Bring a pot of water with vinegar to a simmer. Crack eggs into separate cups.
2. Gently slide eggs into the water and poach for 3-4 minutes. Remove with a slotted spoon.
3. Spread mashed avocado on each slice of toast and season with salt and pepper.
4. Place poached eggs on top of the avocado and sprinkle with red pepper flakes and chives.
5. Serve immediately.

Chicken Caesar Wraps

Ingredients:

• 2 cups cooked chicken, shredded
• 1/4 cup Caesar dressing
• 1/2 cup Romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 4 tortillas
• Black pepper to taste

Culinary:

1. In a bowl, mix shredded chicken, Caesar dressing, and black pepper.
2. Lay tortillas flat and add a layer of lettuce and Parmesan cheese.
3. Top with the chicken mixture.
4. Roll the tortillas into wraps and serve chilled or at room temperature.

Tomato Basil Bruschetta

Ingredients:

• 1 baguette, sliced
• 2 cups tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C). Toast baguette slices for 5-7 minutes until golden.
2. In a bowl, combine tomatoes, basil, garlic, olive oil, balsamic vinegar, salt, and pepper.
3. Top each toasted baguette slice with the tomato mixture.
4. Serve as an appetizer or snack.

Greek Yogurt Parfait

Ingredients:

• 1 cup Greek yogurt
• 1/4 cup granola
• 1/2 cup mixed berries (blueberries, raspberries, strawberries)
• 1 tbsp honey
• 1 tsp chia seeds

Culinary:

1. In a serving glass, layer Greek yogurt, granola, and mixed berries.
2. Drizzle honey over the top layer.
3. Sprinkle chia seeds for added texture and nutrition.
4. Enjoy immediately as a breakfast or snack.

Sweet Potato and Black Bean Tacos

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tbsp olive oil
• 8 small corn tortillas
• Fresh cilantro for garnish

Culinary:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, cumin, and paprika. Roast for 25 minutes until tender.
2. Heat black beans in a small pan over medium heat.
3. Warm tortillas in a skillet.
4. Assemble the tacos by filling each tortilla with sweet potatoes, black beans, and cilantro.
5. Serve with your favorite salsa or hot sauce.