ZUCCHINI NOODLES

Ingredients:

• 4 medium zucchinis, spiralized into noodles

• 1 cup fresh basil leaves

• 1/4 cup pine nuts (or walnuts)

• 2 cloves garlic

• 1/4 cup extra virgin olive oil

• 1/4 cup grated Parmesan cheese (optional)

• 1/2 cup cherry tomatoes, halved

• Salt and pepper to taste

Directions:

1. Begin by spiralizing the zucchinis into noodles using a spiralizer or julienne peeler.

2. In a food processor, combine the basil leaves, pine nuts, garlic, olive oil, and Parmesan cheese (if using). Blend until smooth, adding more olive oil if necessary to achieve your desired consistency.

3. Toss the zucchini noodles with the pesto sauce, ensuring that the noodles are well-coated.

4. Gently stir in the halved cherry tomatoes.

5. Serve immediately, topped with extra Parmesan cheese and freshly cracked black pepper.

QUINOA AND VEGETABLE SALAD

Ingredients:

• 1 cup quinoa

• 2 cups water or vegetable broth

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 1 cup cherry tomatoes, halved

• 1/2 red onion, sliced

• 1 tablespoon olive oil

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 1/4 cup fresh parsley, chopped

• 2 tablespoons lemon juice

Directions:

1. Preheat the oven to 400°F (200°C). Toss the red bell pepper, zucchini, cherry tomatoes, and onion with olive oil, oregano, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender.

2. In a medium saucepan, bring the water (or vegetable broth) to a boil. Add the quinoa, cover, and reduce the heat to low. Let it simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.

3. Fluff the quinoa with a fork and transfer it to a large bowl. Add the roasted vegetables, parsley, and lemon juice.

4. Toss everything together and serve warm or at room temperature.

MOONG DAL KHICHDI

Ingredients:

• 1/2 cup moong dal (yellow split lentils)

• 1/2 cup rice

• 1 teaspoon turmeric powder

• 1 teaspoon cumin seeds

• 1 tablespoon ghee (clarified butter)

• Salt to taste

• 1/4 teaspoon asafetida (hing)

• Fresh coriander leaves for garnish

Directions:

1. Wash the rice and moong dal together.

2. In a pressure cooker, heat the ghee and add cumin seeds and asafetida. Once they splutter, add the rice and dal mixture.

3. Add turmeric powder and salt. Pour in 3 cups of water and mix well.

4. Close the pressure cooker and cook for about 2-3 whistles or until the rice and dal are soft and mushy.

5. Garnish with fresh coriander leaves before serving.

BERRY CHIA PUDDING

Ingredients:

• 2 tablespoons chia seeds

• 1/2 cup almond milk (or any plant-based milk)

• 1/2 teaspoon vanilla extract

• 1 tablespoon maple syrup or honey

• 1/2 cup mixed berries (strawberries, blueberries, raspberries)

Directions:

1. In a small bowl or jar, combine the chia seeds, almond milk, vanilla extract, and maple syrup. Stir well and let it sit for 5 minutes, then stir again to prevent clumping.

2. Cover and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb the liquid and form a pudding-like consistency.

3. Top with mixed berries just before serving for a burst of antioxidants and fresh flavor.

GRILLED SALMON WITH AVOCADO SALSA

Ingredients:

• 4 salmon fillets

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 avocado, diced

• 1/2 red onion, finely chopped

• 1 small tomato, diced

• 1 tablespoon cilantro, chopped

• 1 tablespoon lime juice

Directions:

1. Preheat your grill or grill pan to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.

2. Grill the salmon for about 4-6 minutes per side, or until cooked through and flakes easily with a fork.

3. While the salmon is cooking, prepare the avocado salsa by combining the diced avocado, red onion, tomato, cilantro, and lime juice in a small bowl. Season with salt and pepper to taste.

4. Serve the grilled salmon fillets topped with the fresh avocado salsa.