Mango Coconut Chia Pudding

Ingredients:

• 1 cup coconut milk
• 2 tbsp chia seeds
• 1 tbsp honey or maple syrup
• 1 ripe mango, diced
• Shredded coconut for topping
• Mint leaves for garnish

Culinary:

1. In a bowl, mix coconut milk, chia seeds, and honey. Stir well and refrigerate for at least 4 hours or overnight.
2. Once the chia pudding is set, stir it to ensure an even texture.
3. Layer chia pudding in serving glasses with diced mango.
4. Top with shredded coconut and garnish with mint leaves.
5. Enjoy as a refreshing dessert or breakfast.

Lentil and Carrot Soup

Ingredients:

• 1 cup red lentils
• 2 carrots, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp cumin
• 4 cups vegetable broth
• 1 tbsp olive oil
• Fresh parsley for garnish

Culinary:

1. In a large pot, heat olive oil and sauté onion and garlic until soft.
2. Add carrots, lentils, cumin, and vegetable broth. Bring to a boil.
3. Reduce heat and simmer for 20-25 minutes until the lentils and carrots are tender.
4. Use a hand blender to puree the soup until smooth.
5. Garnish with fresh parsley and serve hot.

Spinach and Feta Stuffed Chicken

Ingredients:

• 4 boneless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp paprika
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C). Slice a pocket into each chicken breast.
2. In a bowl, mix spinach, feta cheese, and garlic.
3. Stuff each chicken breast with the spinach mixture and secure with toothpicks.
4. Rub chicken with olive oil, paprika, salt, and pepper.
5. Bake for 25-30 minutes until chicken is cooked through.
6. Serve with a side of roasted vegetables or a fresh salad.

Quinoa-Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers, tops removed and seeds scooped out
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/4 cup corn kernels
• 1/4 cup diced tomatoes
• 1 tsp chili powder
• 1/2 cup shredded cheese (optional)
• Fresh cilantro for garnish

Culinary:

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine cooked quinoa, black beans, corn, diced tomatoes, and chili powder.
3. Stuff the mixture into each bell pepper.
4. Place peppers in a baking dish and cover with foil.
5. Bake for 25-30 minutes until the peppers are tender.
6. Optionally, top with shredded cheese and bake for another 5 minutes. Garnish with cilantro and serve.

Blueberry Oat Pancakes

Ingredients:

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 cup milk or almond milk
• 1 egg
• 1 tbsp honey
• 1/2 cup fresh blueberries
• Butter or oil for cooking

Culinary:

1. In a large bowl, mix oats, flour, baking powder, and cinnamon.
2. In another bowl, whisk together milk, egg, and honey.
3. Combine wet and dry ingredients and fold in the blueberries.
4. Heat a non-stick pan with butter or oil over medium heat.
5. Pour batter onto the pan and cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve with additional honey or maple syrup.