Quinoa-Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup diced tomatoes
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste

Culinary:

1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix quinoa, black beans, corn, tomatoes, cumin, paprika, salt, and pepper.
4. Stuff the mixture into the peppers and place them in a baking dish.
5. Sprinkle with cheese if desired and cover with foil.
6. Bake for 25-30 minutes, remove foil, and bake an additional 5 minutes to brown the cheese.

Zucchini Noodles with Pesto

Ingredients:

• 3 medium zucchinis, spiralized
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste

Culinary:

1. Heat olive oil in a skillet over medium heat.
2. Add zucchini noodles and sauté for 2-3 minutes until slightly softened.
3. Stir in pesto and cherry tomatoes and cook for 1-2 minutes.
4. Top with grated Parmesan cheese and season with salt and pepper before serving.

Baked Lemon Herb Salmon

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp garlic powder
• 1 tsp dried dill
• 1 tsp parsley flakes
• Salt and pepper to taste

Culinary:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place salmon fillets on the baking sheet and drizzle with olive oil and lemon juice.
3. Sprinkle with garlic powder, dill, parsley, salt, and pepper.
4. Bake for 12-15 minutes, or until salmon flakes easily with a fork.
5. Serve with a side of steamed vegetables or rice.

Vegetable Stir-Fry with Peanut Sauce

Ingredients:

• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 cup snap peas
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp peanut butter
• 1 tbsp honey
• 1/2 tsp sesame oil

Culinary:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add broccoli, carrots, snap peas, and bell pepper and sauté for 5-7 minutes.
3. In a small bowl, whisk together soy sauce, peanut butter, honey, and sesame oil.
4. Pour the sauce over the vegetables and toss to coat evenly.
5. Cook for an additional 2-3 minutes and serve over rice or noodles.

Chocolate Chia Seed Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any milk of your choice)
• 2 tbsp cocoa powder
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• Fresh berries for topping

Culinary:

1. In a bowl, whisk together almond milk, cocoa powder, maple syrup, and vanilla extract.
2. Add chia seeds and stir well to combine.
3. Refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
4. Serve topped with fresh berries or your favorite toppings.