📝 Ingredients:

• 4 salmon fillets (6 oz each)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• Lemon wedges for serving

👨‍🍳 Instructions:

1. Preheat grill to medium-high heat (400°F / 200°C)
2. Mix olive oil, garlic, lemon juice, dill, and parsley in a bowl
3. Pat salmon fillets dry and season with salt and pepper
4. Brush both sides of salmon with the herb mixture
5. Oil the grill grates to prevent sticking
6. Place salmon skin-side down on the grill
7. Grill for 4-5 minutes per side until fish flakes easily
8. Serve immediately with lemon wedges and steamed vegetables

📝 Ingredients:

• 6 cups mixed greens (spinach, kale, arugula)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup shredded purple cabbage
• 1 carrot, julienned
• 1/4 cup walnuts, chopped
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• For dressing: 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, salt and pepper

👨‍🍳 Instructions:

1. Wash and dry all vegetables thoroughly
2. Place mixed greens in a large salad bowl
3. Add tomatoes, bell peppers, cabbage, and carrots
4. Toast walnuts in a dry pan for 3-4 minutes
5. Sprinkle toasted walnuts, pumpkin seeds, and cranberries over salad
6. Whisk together olive oil, balsamic vinegar, honey, salt, and pepper
7. Drizzle dressing over salad just before serving
8. Toss gently and serve immediately

📝 Ingredients:

• 1 1/2 cups quinoa, rinsed
• 3 cups vegetable broth
• 2 cups chickpeas, drained
• 2 zucchini, chopped
• 1 red onion, sliced
• 2 cups cherry tomatoes
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• For tahini dressing: 1/4 cup tahini, 3 tbsp lemon juice, 2 tbsp water, 1 garlic clove, salt

👨‍🍳 Instructions:

1. Cook quinoa in vegetable broth according to package directions
2. Preheat oven to 400°F (200°C)
3. Toss chickpeas, zucchini, onion, and tomatoes with olive oil and spices
4. Spread vegetables on baking sheet and roast for 25-30 minutes
5. Blend tahini, lemon juice, water, garlic, and salt until smooth
6. Fluff cooked quinoa with a fork
7. Divide quinoa into bowls and top with roasted vegetables
8. Drizzle with tahini dressing and garnish with fresh herbs

📝 Ingredients:

• 1 cup fresh or frozen blueberries
• 1 cup fresh or frozen strawberries
• 1 banana, frozen
• 2 cups fresh spinach
• 1 cup unsweetened almond milk
• 2 tablespoons ground flaxseed
• 1 tablespoon chia seeds
• 1 tablespoon honey (optional)
• 1/2 cup Greek yogurt
• Ice cubes as needed

👨‍🍳 Instructions:

1. Add almond milk to blender first
2. Add spinach and blend until smooth
3. Add frozen banana, berries, and Greek yogurt
4. Add flaxseed and chia seeds
5. Add honey if desired for sweetness
6. Blend on high speed until completely smooth
7. Add ice cubes and blend again if needed for thickness
8. Pour into glasses and serve immediately

📝 Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 3 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 4 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Fresh parsley for garnish

👨‍🍳 Instructions:

1. Preheat oven to 425°F (220°C)
2. Peel and cut sweet potatoes into 1-inch cubes
3. Place sweet potato cubes in a large bowl
4. Add olive oil, rosemary, thyme, garlic, and spices
5. Toss until sweet potatoes are evenly coated
6. Spread in a single layer on a baking sheet
7. Roast for 35-40 minutes, stirring halfway through
8. Garnish with fresh parsley and serve hot

📝 Ingredients:

• 1 lb boneless chicken breast
• 8 cups low-sodium chicken broth
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups kale, chopped
• 1 cup green beans, trimmed
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

👨‍🍳 Instructions:

1. Heat olive oil in a large pot over medium heat
2. Sauté onion, carrots, and celery for 5 minutes
3. Add garlic and cook for 1 minute until fragrant
4. Add chicken broth, chicken breast, bay leaves, and thyme
5. Bring to a boil, then reduce heat and simmer for 20 minutes
6. Remove chicken, shred with forks, and return to pot
7. Add kale and green beans, simmer for 10 more minutes
8. Season with salt and pepper, remove bay leaves, and serve hot