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Caprese Skewers
Appetizer
Ingredients:
20 cherry tomatoes
20 mozzarella balls
20 fresh basil leaves
2 tbsp balsamic glaze
Salt and pepper to taste
20 small skewers or toothpicks
Instructions:
Wash and dry the cherry tomatoes and basil leaves.
On each skewer, thread a cherry tomato, a basil leaf, and a mozzarella ball.
Repeat until all ingredients are used.
Arrange the skewers on a serving platter.
Drizzle with balsamic glaze and sprinkle with salt and pepper.
Serve immediately or refrigerate until ready to serve
Lemon Herb Grilled Chicken
Main Course
Ingredients:
4 boneless, skinless chicken breasts
1/4 cup olive oil
Zest and juice of 2 lemons
2 tsp dried oregano
2 tsp dried thyme
4 cloves garlic, minced
Salt and pepper to taste
Instructions:
In a bowl, combine olive oil, lemon zest, lemon juice, oregano, thyme, garlic, salt, and pepper.
Place chicken breasts in a resealable bag and pour marinade over them.
Seal and refrigerate for at least 30 minutes.
Preheat the grill to medium-high heat.
Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until cooked through.
Let the chicken rest for a few minutes before slicing.
Serve with your choice of side dish.
Spicy Roasted Chickpeas
Snack
Ingredients:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Salt to taste
Instructions:
Preheat oven to 400°F (200°C).
Pat the chickpeas dry with a paper towel to remove excess moisture. In a bowl, toss chickpeas with olive oil, smoked paprika, cayenne pepper, garlic powder, and salt.
Spread chickpeas in a single layer on a baking sheet.
Roast for 25-30 minutes, stirring halfway through, until crispy.
Allow to cool slightly before serving as a snack.
No-Bake Chocolate Oat Bars
Dessert
Ingredients:
2 cups rolled oats
1 cup peanut butter
1/2 cup honey or maple syrup
1 cup dark chocolate chips
1 tsp vanilla extract
Instructions:
Line an 8x8 inch baking pan with parchment paper.
In a small saucepan over low heat, melt peanut butter and honey until smooth.
Remove from heat and stir in vanilla extract.
In a large bowl, combine oats and melted peanut butter mixture until well mixed.
Press the mixture into the prepared pan using a spatula.
Melt chocolate chips in the microwave or using a double boiler.
Pour melted chocolate over the oat mixture, smoothing it out evenly.
Refrigerate for at least 2 hours until firm.
Cut into bars and serve chilled.
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Garlic Herb Butter Salmon with Roasted Vegetables
Main Course
Ingredients (2–3 servings)For the salmon 2 salmon fillets (150–200 g each), skin-on
2 tbsp softened unsalted butter 2 cloves garlic, minced
1 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves (or ½ tsp dried)
1 tsp lemon zest
1 tbsp lemon juice
½ tsp salt
¼ tsp black pepper
For the vegetables
1 cup baby potatoes, halved
1 cup broccoli florets
1 red bell pepper, sliced
1 small red onion, wedges
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano (or Italian seasoning)
Instructions
Preheat oven to 400°F (200°C).
Line a baking tray with parchment or lightly oil it.
Prepare vegetables:
Toss potatoes, broccoli, bell pepper, and onion with olive oil, salt, pepper, and oregano.
Spread in a single layer on the tray.
Roast 10–12 minutes.
Make garlic herb butter:
In a small bowl, mix butter, garlic, parsley, thyme, lemon zest, lemon juice, salt, and pepper.
Add salmon:
Push vegetables to the sides to make space in the center.
Place salmon fillets skin-side down.
Spread the garlic herb butter evenly over the tops.
Roast:
Return tray to oven and bake 10–14 minutes, depending on thickness, until salmon flakes easily and vegetables are tender and slightly caramelized.
Serve:
Spoon any melted herb butter from the tray over the salmon. Garnish with extra parsley and lemon wedges.
Scrambled Eggs
Breakfast
Ingredients (2 servings)4 eggs
2 tablespoons milk
Salt and pepper to taste
1 tablespoon butter
Instructions
Crack the eggs into a bowl and add milk, salt, and pepper.
Whisk the mixture until well combined.
Melt butter in a non-stick pan over medium heat.
Pour in the eggs and let them sit for a few seconds.
Gently stir with a spatula, lifting and folding until set.
Serve immediately.
Avocado Toast
Breakfast
Ingredients (1-2 servings)2 slices of bread
1 ripe avocado
Salt and pepper to taste
Chili flakes (optional)
Lemon juice
Instructions
Toast the bread to your liking.
Mash the avocado in a bowl and add lemon juice, salt, and pepper.
Spread avocado on the toasted bread.
Sprinkle chili flakes if desired..
