Spicy Chickpea Tacos

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and pepper to taste
• 6 corn tortillas
• 1 avocado, sliced
• 1/2 cup salsa
• Fresh cilantro for garnish

Culinary:

1. In a skillet, heat olive oil over medium heat. Add chickpeas, chili powder, cumin, paprika, salt, and pepper.
2. Sauté for about 5-7 minutes until chickpeas are crispy.
3. Warm the tortillas in a separate pan or microwave.
4. Assemble tacos by placing chickpeas on tortillas, then top with avocado slices and salsa.
5. Garnish with fresh cilantro and serve immediately.

Peach Caprese Salad

Ingredients:

• 2 ripe peaches, sliced
• 1 cup fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic reduction
• Salt and pepper to taste
• 1 tbsp olive oil

Culinary:

1. On a serving plate, alternate slices of peach and mozzarella.
2. Add fresh basil leaves between the layers.
3. Drizzle with balsamic reduction and olive oil.
4. Season with salt and pepper to taste.
5. Serve immediately as a refreshing appetizer or side dish.

Sweet Potato and Black Bean Quinoa Bowl

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium sweet potato, diced
• 1 can black beans, drained and rinsed
• 1 avocado, sliced
• 2 cups spinach
• 1 tsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• Lime wedges for serving

Culinary:

1. Cook quinoa according to package instructions; set aside.
2. Preheat oven to 400°F (200°C). Toss diced sweet potato with olive oil, cumin, salt, and pepper, then spread on a baking sheet.
3. Bake for 25-30 minutes until tender and slightly crispy.
4. In a bowl, layer quinoa, roasted sweet potato, black beans, spinach, and avocado.
5. Serve with lime wedges for squeezing over the bowl.

Chocolate Banana Overnight Oats

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk
• 1 ripe banana, mashed
• 2 tbsp cocoa powder
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1/4 cup chopped nuts (optional)

Culinary:

1. In a bowl, combine rolled oats, almond milk, mashed banana, cocoa powder, maple syrup, and vanilla extract.
2. Mix well until all ingredients are combined.
3. Divide the mixture into jars or containers and refrigerate overnight.
4. In the morning, stir and top with chopped nuts if desired.
5. Enjoy chilled as a quick breakfast or snack.

Stuffed Bell Peppers with Quinoa and Turkey

Ingredients:

• 4 bell peppers, halved and seeded
• 1 cup cooked quinoa
• 1 lb ground turkey
• 1 can diced tomatoes
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)

Culinary:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook ground turkey over medium heat until browned. Drain excess fat.
3. Add cooked quinoa, diced tomatoes, Italian seasoning, salt, and pepper to the skillet. Mix well.
4. Stuff each bell pepper half with the turkey-quinoa mixture and place in a baking dish.
5. If using, sprinkle cheese on top of the stuffed peppers and bake for 25-30 minutes until peppers are tender.