Spicy Chickpea Tacos

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp chili powder
• 8 small corn tortillas
• 1/4 cup red cabbage, shredded
• 1 avocado, sliced
• 2 tbsp fresh cilantro, chopped
• Lime wedges for serving

Culinary:

1. In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.
2. Heat a skillet over medium heat and sauté the seasoned chickpeas for 5-7 minutes until crispy.
3. Warm the tortillas in another pan or microwave.
4. Assemble the tacos by adding the chickpeas, shredded cabbage, avocado slices, and cilantro into each tortilla.
5. Serve with lime wedges on the side for a fresh burst of flavor.

Creamy Spinach and Feta Stuffed Chicken

Ingredients:

• 4 boneless chicken breasts
• 1 cup spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes
• Salt and pepper to taste
• Toothpicks for sealing

Culinary:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together chopped spinach, feta cheese, minced garlic, red pepper flakes, salt, and pepper.
3. Cut a pocket into each chicken breast and stuff it with the spinach mixture. Secure the edges with toothpicks.
4. Heat olive oil in an oven-safe pan and sear the chicken breasts on both sides until golden, about 3-4 minutes per side.
5. Transfer the pan to the oven and bake for 15-20 minutes until the chicken is cooked through.
6. Remove toothpicks and serve hot.

Carrot and Ginger Soup

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 1 tbsp ginger, minced
• 3 cups vegetable broth
• 1 tbsp olive oil
• 1/4 cup coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish

Culinary:

1. In a large pot, heat olive oil over medium heat. Add onion and ginger, sautéing until softened.
2. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until carrots are tender.
3. Blend the soup using an immersion blender or in batches in a blender until smooth.
4. Stir in the coconut milk and season with salt and pepper.
5. Serve hot with a sprinkle of fresh parsley on top.

Beef and Broccoli Stir Fry

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 cups broccoli florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp cornstarch
• 1/2 cup beef broth
• 2 cloves garlic, minced
• 1 tbsp sesame oil

Culinary:

1. In a bowl, mix soy sauce, oyster sauce, honey, and cornstarch. Set aside.
2. Heat sesame oil in a large skillet over medium-high heat. Add the steak slices and cook for 2-3 minutes per side until browned. Remove from the pan.
3. Add broccoli to the pan and sauté for 3 minutes. Then, add minced garlic and cook for another minute.
4. Return the steak to the pan and pour in the sauce mixture and beef broth.
5. Cook for an additional 5 minutes until the sauce thickens and the broccoli is tender.
6. Serve hot over steamed rice.

Peanut Butter Banana Oat Bars

Ingredients:

• 2 ripe bananas, mashed
• 1/2 cup peanut butter
• 1 1/2 cups rolled oats
• 1/4 cup honey
• 1/2 tsp vanilla extract
• 1/4 cup dark chocolate chips

Culinary:

1. Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
2. In a large bowl, mix mashed bananas, peanut butter, honey, and vanilla extract until smooth.
3. Stir in rolled oats and chocolate chips.
4. Spread the mixture evenly into the prepared baking dish and bake for 20-25 minutes, until firm and golden.
5. Allow to cool completely before cutting into bars.
6. Enjoy as a snack or breakfast on the go.