Method: 1. In a medium bowl, mix together the Greek yogurt and honey until combined. 2. Layer the yogurt mixture, blueberries, walnuts, and coconut in a parfait glass. 3. Serve chilled. 2. Strawberry Greek Yogurt Parfait Ingredients: – 2 cups plain Greek yogurt – 1 cup fresh strawberries, sliced – 1/4 cup honey – 1/4 cup chopped almonds – 1/4 cup shredded coconut
1. In a medium bowl, mix together the Greek yogurt and honey until combined. 2. Layer the yogurt mixture, strawberries, almonds, and coconut in a parfait glass. 3. Serve chilled.
2 stalks celery, diced
1 teaspoon ground cumin –
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can lentils, drained and rinsed
4 cups vegetable broth
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste.
Method:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery and cook until softened, about 5 minutes. 2. Add the cumin, coriander, paprika, turmeric, cinnamon, cardamom, black pepper, and cayenne pepper and cook for 1 minute. 3. Add the diced tomatoes, lentils, and vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes. 4. Stir in the parsley and season with salt and pepper, to taste. 5. Serve hot. Enjoy!!
Kale and Quinoa Salad.
This Kale and Quinoa Salad is a delicious and nutritious meal that is perfect for lunch or dinner. One of our healthy eating recipes packed with protein, fiber, and vitamins, also it’s a great way to get your daily dose of greens. The combination of kale, quinoa, and other vegetables makes this salad a Super Food salad. To make it even more flavourful, try adding some feta cheese, nuts, or dried fruit. Enjoy!
Ingredients: –
1 bunch kale, washed and chopped –
1/2 cup cooked quinoa –
1/4 cup diced red onion -1
1/4 cup diced red bell pepper –
1/4 cup diced cucumber
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper, to taste
Instructions:
1. In a large bowl, combine the kale, quinoa, red onion, red bell pepper, cucumber, feta cheese, and parsley. 2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. 3. Pour the dressing over the salad and toss to combine.
Serve immediately Enjoy!!
Skinny chicken with Brown rice
Ingredients:
-1 lb. boneless, skinless chicken breasts
-1/2 teaspoon garlic powder
-1/2 teaspoon chili powder
-1/2 teaspoon cumin
-1/2 teaspoon paprika
-1/2 teaspoon salt
1/4 teaspoon black pepper
-1 tablespoon olive oil
-1 cup cooked brown rice
-1 can black beans, drained and rinsed
-1 cup frozen corn, thawed
-1/2 cup salsa
-1/2 cup plain Greek yogurt
-1/4 cup chopped fresh cilantro
-1/4 cup diced red onion
-1/4 cup diced red bell pepper
-1/4 cup diced jalapeno
-1/4 cup shredded cheese
-1/4 cup sliced black olives
-1/4 cup diced avocado
-1 lime, cut into wedges
Instructions:
1. Preheat oven to 375°F. 2. Place chicken breasts on a baking sheet and season with garlic powder, chili powder, cumin, paprika, salt, and pepper. Drizzle with olive oil and bake for 25-30 minutes, or until cooked through. 3. Meanwhile, prepare the rice according to package instructions. 4. In a large bowl, combine cooked rice, black beans, corn, salsa, Greek yogurt, cilantro, red onion, red bell pepper, jalapeno, cheese, olives, and avocado. 5. Slice cooked chicken and add to the bowl. 6. Squeeze lime wedges over the top and mix everything together. 7. Serve in individual bowls and enjoy!
Baked Salmon with Lemon and Herb
Ingredients: –
2 salmon fillets
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder -Salt and pepper to taste.
Method:
1. Preheat oven to 375°F. 2. Place salmon fillets on a baking sheet lined with parchment paper. 3. In a small bowl, mix together olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. 4. Brush the mixture over the salmon fillets. 5. Bake in preheated oven for 15-20 minutes, or until salmon is cooked through. 6. Serve with lemon wedges and fresh herbs, if desired. Enjoy!
Vegetable Stir fry with brown rice
Ingredients: –
2 tablespoons vegetable oil
– 2 cloves garlic, minced –
1 onion, diced –
2 carrots, sliced –
1 red bell pepper, diced –
1 cup broccoli florets –
1 cup snow peas –
1 cup mushrooms, sliced –
2 tablespoons soy sauce –
2 tablespoons rice vinegar –
1 teaspoon sesame oil –
2 cups cooked brown rice
Method
1. Heat the vegetable oil in a large skillet over medium-high heat. 2. Add the garlic and onion and cook until softened, about 3 minutes. 3. Add the carrots, bell pepper, broccoli, snow peas, and mushrooms and cook until the vegetables are tender, about 5 minutes. 4. Add the soy sauce, rice vinegar, and sesame oil, stir to combine. 5. Add the cooked brown rice and stir to combine. 6. Cook for an additional 2 minutes, stirring occasionally. 7. Serve hot. Enjoy!
