Ingredients:

• 1 cup water


• 1 green tea bag


• 1/4 teaspoon ground turmeric


• 1/4 teaspoon grated fresh ginger


• Optional: sweetener of choice, such as agave syrup or maple syrup

Instructions:

Put water in a small saucepan and heat it over medium-low

Take the pan off the heat and add the ginger, turmeric, and green tea bag

Cover and let steep for three to five minutes, or longer if you want a stronger tea

Take out the tea bag and pour the tea into a cup through a strainer

Add your favorite sweetener if you want to

Mix well, and have fun!

Ingredients:

• 4 large portobello mushroom caps


• 1/4 cup olive oil


• 2 cloves garlic, minced


• Salt and pepper to taste


• 4 burger buns


• 1 ripe avocado, mashed


• 1/4 cup mayonnaise


• 1 tablespoon chipotle pepper in adobo sauce, minced


• 1 tablespoon lime juice


• 1 cup shredded red cabbage


• 1/2 cup shredded carrots


• 1/4 cup chopped fresh cilantro


• 4 lettuce leaves


• 4 slices of red onion


• 4 slices of tomato

Instructions:

Warm up your grill or grill pan over medium-high heat

Salt and pepper should be mixed together in a small bowl with olive oil

Use the olive oil mix to coat both sides of the portobello mushroom caps

Put the mushrooms on the grill and cook them for four to five minutes on each side, or until they are soft and have grill marks

While the mushrooms are cooking, split the burger buns and toast them on the grill until they're warm and just a little crispy

Shaved chipotle pepper, lime juice, and mashed avocado should all be mixed together in a different bowl to make the chipotle avocado slaw

To make the slaw, put the chopped cilantro, shredded red cabbage, and shredded carrots in a different bowl

Put the burgers together by putting a lot of chipotle avocado slaw on the bottom half of each bun once the mushrooms are done

After grilling the mushroom cap, put it on top of the slaw

Put a lettuce leaf, a red onion slice, and a tomato slice on top of the mushroom

To finish the burger, put the top half of the bun on top of it

Enjoy the Portobello Burgers with Chipotle Avocado Slaw as soon as you serve them!

Ingredients:

• 4 potatoes, peeled and diced


• 4 cloves garlic, minced


• 2 tablespoons olive oil


• 1/4 cup chopped fresh cilantro


• Salt and pepper to taste

Instructions:

Warm up a big pan with olive oil over medium-low heat

Add the minced garlic and cook for about one minute, until the garlic smells good

Spread the diced potatoes out evenly in the pan after adding them

Give the potatoes about 5 minutes to cook before you stir them

This will give them time to brown on the bottom

After you flip the potatoes, cook them for another 10 to 15 minutes, or until the outside is golden brown and crispy and the inside is soft

Add pepper and salt to taste

Take the potatoes off the heat and sprinkle chopped cilantro on top of them

Gently mix everything together until the cilantro is spread out evenly

As a side dish or a light meal, serve hot

Ingredients:

• 4 cod fillets


• 2 tablespoons olive oil


• 1 teaspoon paprika


• 1/2 teaspoon garlic powder


• 1/2 teaspoon onion powder


• 1/2 teaspoon cumin


• Salt and pepper to taste


• Lemon wedges, for serving

Instructions:

Start by heating the oven up to 400F 200C

Mix garlic powder, onion powder, cumin, salt, and pepper with olive oil in a small bowl

Cod fillets should be put on a baking sheet that has parchment paper on it

Spread the spice mix out on all sides of the cod fillets

The fish should be baked in a hot oven for 12 to 15 minutes, or until it is fully cooked and flaky when pierced with a fork

Warm it up and serve it with lemon wedges

Ingredients:

• 1 lb ground beef


• 1/2 cup pesto sauce


• 4 hamburger buns


• 4 slices of mozzarella cheese


• 1 tomato, sliced


• 1/2 red onion, thinly sliced


• Lettuce leaves


• Salt and pepper to taste

Instructions:

Warm up your grill or pan on the stove by setting it on medium-high heat

As the meat is getting hot, divide it into 4 equal pieces and shape them into burger patties

On both sides, season the patties with salt and pepper

Put the patties on the grill or pan and cook them for four to five minutes on each side for medium-rare, or longer if you like them more done

Add a slice of mozzarella cheese to each patty in the last minute of cooking and let it melt

You can grill or toast the hamburger buns until they are just barely browned

Put the burgers together: Put pesto sauce on the bottom half of each bun

Then add a tomato slice, a lettuce leaf, a burger patty with cheese that has melted, and some red onion slices

Put the other half of the bun on top

Warm up the Pesto Burgers and eat them, of course!

Ingredients:

• 1 lb shrimp, peeled and deveined


• 2 cups broccoli florets


• 1 bell pepper, thinly sliced


• 1 carrot, julienned


• 3 cloves garlic, minced


• 1/4 cup soy sauce


• 2 tablespoons oyster sauce


• 1 tablespoon sesame oil


• 1 tablespoon vegetable oil


• 1 teaspoon ginger, minced


• 1/2 teaspoon red pepper flakes optional


• Salt and pepper to taste


• Cooked rice for serving

Instructions:

Combine the soy sauce, oyster sauce, sesame oil, and red pepper flakes if using in a small bowl

Put aside

In a large skillet or wok, heat the vegetable oil over high heat

Stir-fry the chopped ginger and garlic in the heated oil for about 30 seconds, or until fragrant

When the shrimp turn pink, add them to the skillet and stir-fry for two to three minutes

Take out and place aside the shrimp from the skillet

Add extra oil to the same skillet if necessary, and stir-fry the carrot, bell pepper, and broccoli for 3 to 4 minutes, or until they are crisp-tender

Place the cooked shrimp back into the skillet and cover the contents with the sauce

For a further two minutes, stir-fry everything together, making sure the vegetables and shrimp are thoroughly covered in sauce

To taste, add salt and pepper for seasoning

Over cooked rice, serve hot

Have fun!

Ingredients:

• 1 cup mixed frozen fruits strawberries, blueberries, mango


• 1 banana


• 1/2 cup Greek yogurt


• 1/2 cup orange juice


• 1 tablespoon honey


• Ice cubes optional

Instructions:

Add the mixed frozen fruits, banana, Greek yogurt, orange juice, and honey to a blender

If you prefer a thicker smoothie, add a few ice cubes as well

Blend everything until smooth and creamy

Taste and adjust sweetness by adding more honey if desired

Pour the smoothie into glasses and serve immediately

Enjoy your refreshing mixed fruit smoothie!

Ingredients:

• 2 boneless, skinless chicken breasts


• 1 habanero pepper, diced


• 1 avocado, mashed


• 2 cloves garlic, minced


• 1 teaspoon cumin


• 1 teaspoon paprika


• Salt and pepper to taste


• 4 sandwich buns


• Lettuce and tomato slices for garnish

Instructions:

Season chicken breasts with salt, pepper, cumin, and paprika

Place chicken breasts in Instant Pot with diced habanero pepper and minced garlic

Close lid, set valve to sealing, and cook on high pressure for 10 minutes

Once done, quick release pressure and shred chicken using forks

Mix mashed avocado with shredded chicken until well combined

Toast sandwich buns lightly

Assemble sandwiches by placing lettuce and tomato slices on the bottom half of each bun, then add a generous portion of the habanero avocado chicken mixture, and cover with the top half of the bun

Serve hot and enjoy!

Ingredients:

• 1 cup raw cashews, soaked for 4 hours


• 1/2 cup coconut cream


• 1/4 cup maple syrup


• Zest and juice of 2 lemons


• 1 teaspoon vanilla extract


• Pinch of salt


• Graham crackers, for serving

Instructions:

Drain and rinse the soaked cashews

In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon zest and juice, vanilla extract, and salt

Blend until smooth and creamy

Transfer the mixture to a serving bowl

Refrigerate for at least 1 hour to chill and set

Serve with graham crackers for dipping