Avocado Toast with Poached Egg

Ingredients:

• 2 slices of whole-grain bread
• 1 ripe avocado
• 2 eggs
• 1 tbsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)

Culinary:

1. Toast the slices of bread until golden and crispy.
2. Mash the avocado in a bowl, add lemon juice, salt, and pepper, and spread the mixture on the toast.
3. Poach the eggs in simmering water for about 3-4 minutes.
4. Top each toast with a poached egg and sprinkle with red pepper flakes if desired.
5. Serve immediately.

Spinach and Feta Stuffed Chicken Breast

Ingredients:

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

Culinary:

1. Preheat the oven to 375°F (190°C).
2. Slice a pocket into each chicken breast and season with salt, pepper, and garlic powder.
3. Stuff the chicken with spinach and feta, then secure with toothpicks.
4. Heat olive oil in a skillet over medium heat and sear the chicken breasts on each side for 3 minutes.
5. Transfer the chicken to the oven and bake for 20 minutes, or until fully cooked.
6. Serve hot with your favorite side dish.

Roasted Vegetable Quinoa Bowl

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Culinary:

1. Preheat the oven to 400°F (200°C).
2. Cook quinoa with water or broth according to package instructions.
3. Toss zucchini, bell pepper, and onion with olive oil, smoked paprika, salt, and pepper.
4. Roast the vegetables for 20-25 minutes, stirring halfway through.
5. Serve the roasted vegetables over cooked quinoa and garnish with fresh herbs if desired.

Easy Chickpea Curry

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1 can coconut milk
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Culinary:

1. Heat olive oil in a pan over medium heat and sauté the onion and garlic until softened.
2. Add curry powder and stir for 1 minute to release its aroma.
3. Pour in the coconut milk and bring to a simmer.
4. Add the chickpeas and cook for 10 minutes, allowing the sauce to thicken.
5. Season with salt and pepper, and garnish with fresh cilantro before serving.

Blueberry Oatmeal Pancakes

Ingredients:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1 cup milk (or plant-based milk)
• 1 egg
• 1 tbsp honey
• 1/2 cup blueberries
• 1 tbsp vegetable oil

Culinary:

1. In a bowl, combine oats, flour, and baking powder.
2. In a separate bowl, whisk together milk, egg, and honey.
3. Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the blueberries.
4. Heat a skillet over medium heat and add a little oil. Pour batter to form pancakes.
5. Cook for 2-3 minutes on each side until golden brown. Serve with syrup or extra blueberries.