Avocado Toast with Poached Eggs

Ingredients:

2 large eggs
2 slices of whole-grain or sourdough bread
1 ripe avocado, mashed
1 tablespoon lemon juice
Salt and pepper to taste
1/2 teaspoon red pepper flakes (optional)
Fresh herbs (such as cilantro or parsley), chopped
Olive oil (for drizzling)
How to Make It:
Prepare the Eggs:
Fill a pot with water, bring it to a gentle simmer, and add a splash of vinegar.
Crack each egg into a small bowl and carefully slide it into the simmering water.
Poach the eggs for about 3-4 minutes or until the whites are set and the yolk is still runny.
Remove the eggs with a slotted spoon and set them aside.
Prepare the Toast:
Toast the slices of bread to your desired crispness.
Prepare the Avocado Spread:
In a small bowl, mash the avocado with lemon juice, salt, and pepper.
Assemble the Toast:
Spread the mashed avocado evenly over each slice of toast.
Place a poached egg on top of each toast.
Season with salt, pepper, and red pepper flakes (if using).
Drizzle with olive oil and garnish with fresh herbs.
Serve:
Serve immediately and enjoy this quick, healthy breakfast or snack!

Grilled Lemon Herb Chicken

Ingredients:

4 boneless, skinless chicken breasts
2 lemons, juiced and zested
3 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried herbs (such as thyme, oregano, and rosemary)
Salt and pepper to taste
Fresh parsley, chopped (for garnish
How to Make It:
Marinate the Chicken:
In a large bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, dried herbs, salt, and pepper.
Add the chicken breasts to the marinade and make sure each piece is well-coated.
Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the Grill:
Preheat your grill to medium-high heat. Oil the grill grates to prevent sticking.
Grill the Chicken:
Remove the chicken from the marinade and place it on the grill.
Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
During the last few minutes of grilling, you can also place lemon slices on the grill for a charred lemon garnish.
Serve:
Let the chicken rest for a few minutes after grilling. This helps the juices redistribute throughout the meat, making it more tender.
Garnish with fresh parsley and serve with grilled lemon slices.

Spinach and Quinoa Salad with Lemon Vinaigrette

Ingredients:

2 cups fresh baby spinach
1 cup cooked quinoa (cooled)
1/2 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup walnuts, chopped (optional)

For the Lemon Vinaigrette:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey
1 small garlic clove, minced
Salt and pepper to taste
How to Make It:
Prepare the Vinaigrette:
In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and pepper until well blended. Adjust seasoning to taste.
Assemble the Salad:
In a large salad bowl, combine baby spinach, cooked quinoa, cherry tomatoes, cucumber slices, and red onion.
Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
Add Final Touches:
Sprinkle crumbled feta cheese and chopped walnuts over the top just before serving.
Serve:
Serve the salad fresh as a light meal or a side dish.

Honey Yogurt Berry Parfait

Ingredients:

2 cups plain Greek yogurt
2 tablespoons honey, plus extra for drizzling
1/2 teaspoon vanilla extract
1 cup granola
1 cup fresh berries (such as strawberries, blueberries, or raspberries)
Mint leaves for garnish (optional)
How to Make It:
Prepare the Yogurt Mixture:
In a medium bowl, mix the Greek yogurt with honey and vanilla extract until well combined.
Assemble the Parfait:
Spoon a layer of the honey yogurt into a glass or a jar.
Add a layer of granola on top of the yogurt.
Add a layer of fresh berries.
Repeat the layering process until the glass or jar is filled to the top, ending with a layer of berries.
Garnish and Serve:
Drizzle a little more honey over the top layer of berries.
Garnish with mint leaves if desired.
Serve immediately or refrigerate until ready to serve.

Refreshing Cucumber Mint Water

Ingredients:

1 large cucumber, thinly sliced
10-12 fresh mint leaves
2 liters of water
Ice cubes (optional)
Lemon or lime slices for extra flavor (optional)
How to Make It:
Prepare Ingredients:
Rinse the cucumber and mint leaves under cold water.
Thinly slice the cucumber.
Roughly tear the mint leaves to release their flavor.
Combine in a Pitcher:
In a large pitcher, combine the sliced cucumber and mint leaves.
If using, add lemon or lime slices for an added zesty flavor.
Add Water and Chill:
Fill the pitcher with water and stir gently to combine all the ingredients.
Refrigerate for at least 1-2 hours, allowing the flavors to infuse. For stronger flavor, you can leave it overnight.
Serve:
Serve the infused water in glasses filled with ice cubes.
Optionally, garnish with extra mint leaves or cucumber slices.
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