Ingredients:

• 1 cup quinoa, rinsed and drained
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• 2 cups water
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• 1 cup cherry tomatoes, halved
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• 1 cucumber, diced
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• 1 avocado, sliced
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• 1/2 cup feta cheese, crumbled
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• 1/4 cup fresh cilantro, chopped
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• 1/4 cup fresh mint, chopped
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• 1/4 cup green onions, sliced
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• 1/4 cup pumpkin seeds
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• Salt and pepper to taste
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Instructions:

In a saucepan, combine quinoa and water

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed

Fluff the quinoa with a fork and let it cool to room temperature

In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, avocado, feta cheese, cilantro, mint, green onions, and pumpkin seeds

Toss the ingredients gently to mix well

Season with salt and pepper to taste

Divide the quinoa mixture into bowls and drizzle with your favorite green goddess dressing

Serve immediately and enjoy your nutritious Green Goddess Quinoa Bowls!

Ingredients:

• 1 tbsp olive oil
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• 1/2 cup onion, finely chopped
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• 2 cloves garlic, minced
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• 1 jalapeo pepper, seeded and finely chopped
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• 1/2 lb chorizo sausage, casing removed
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• 1 cup shredded Monterey Jack cheese
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• 1 cup shredded Cheddar cheese
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• 1/4 cup chopped cilantro
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• Tortilla chips, for serving
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Instructions:

Preheat the oven to 375F 190C

In a skillet, heat olive oil over medium heat

Add onion, garlic, and jalapeo pepper

Cook until softened, about 5 minutes

Add chorizo sausage to the skillet and cook until browned and cooked through, breaking it up into smaller pieces with a spoon

Remove skillet from heat and drain excess grease if necessary

In an oven-safe dish, spread half of the shredded Monterey Jack cheese and half of the shredded Cheddar cheese on the bottom

Top with the cooked chorizo mixture

Sprinkle the remaining cheese over the top of the chorizo mixture

Bake in the preheated oven for about 15 minutes, or until the cheese is melted and bubbly

Garnish with chopped cilantro before serving

Serve hot with tortilla chips

Ingredients:

• 1 cup lentils
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• 4 cups vegetable broth
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• 1 onion, diced
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• 2 carrots, diced
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• 2 celery stalks, diced
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• 3 cloves garlic, minced
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• 1 can 14 oz diced tomatoes
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• 1 teaspoon cumin
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• 1 teaspoon paprika
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• 1/2 teaspoon turmeric
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• 1/2 teaspoon thyme
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• Salt and pepper to taste
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• 1 cup coconut milk
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• 2 tablespoons olive oil
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Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Toss in the chopped onion, carrots, and celery

About 5 minutes of cooking will soften the food

Spices like cumin, paprika, turmeric, thyme, salt, and pepper should be added

Go on and cook for two more minutes

Dice the tomatoes and add them along with the lentils

Bring to a boil, then lower the heat and let it cook for 20 to 25 minutes, until the lentils are soft

Add the coconut milk and stir it in

Simmer for five more minutes

If you need to, change the seasonings, and then serve hot

Possible: Before serving, sprinkle with fresh herbs like cilantro or parsley

Ingredients:

• 1 cup quinoa, rinsed
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• 2 cups cooked chicken breast, shredded
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• 1 cup broccoli florets, steamed
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• 1 cup cheddar cheese, shredded
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• 1/2 cup Parmesan cheese, grated
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• 2 cups milk
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• 1/4 cup all-purpose flour
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• 1/4 cup unsalted butter
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1/2 teaspoon dried thyme
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• Salt and pepper to taste
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Instructions:

Preheat oven to 375F 190C

Cook quinoa according to package instructions

In a large saucepan, melt butter over medium heat

Whisk in flour and cook for 1-2 minutes until golden brown

Gradually whisk in milk until smooth and thickened

Stir in garlic powder, onion powder, dried thyme, salt, and pepper

Remove saucepan from heat and stir in cheddar and Parmesan cheese until melted

In a large bowl, combine cooked quinoa, shredded chicken, steamed broccoli, and cheese sauce

Transfer the mixture to a greased baking dish and top with additional cheddar cheese

Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly

Let it cool for a few minutes before serving

Serve warm and enjoy!

Ingredients:

• 2/3 cup almond flour
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• 1 cup powdered sugar
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• 2 large egg whites, room temperature
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• 1/4 cup granulated sugar
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• 1/4 teaspoon cream of tartar
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• 1/4 teaspoon vanilla extract
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• 1-2 drops pink food coloring
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• 1/4 cup pink champagne
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• For the Filling:
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• 4 tablespoons unsalted butter, softened
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• 1 cup powdered sugar
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• 2 tablespoons pink champagne
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• Pink sprinkles for decoration
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Instructions:

Turn the oven on to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet

Pulverize the powdered sugar and almond flour in a food processor

Grind until very fine, then sieve into a big mixing bowl

Remove any larger almond fragments that remain in the sieve

Use an electric mixer to beat the egg whites in a different bowl until they are frothy

Continue beating after adding the cream of tartar

While beating, gradually add the powdered sugar until stiff peaks form

Using a spatula, gently fold the almond flour mixture into the egg whites

After adding the pink food coloring and vanilla extract, fold the batter until it becomes glossy and smooth

Pour the batter into a bag fitted with a round tip for piping

Leaving space between each, pipe tiny circles onto the baking sheet that has been prepared

After releasing any air bubbles by tapping the baking sheet against the counter, leave the macarons to sit at room temperature for approximately half an hour, or until a thin layer of skin forms on the top

Bake for 15 to 18 minutes, or until the macarons are firm to the touch and have risen in the center of the preheated oven

Take them out of the oven and leave them on the baking sheet to cool completely

As the macarons cool, get the filling ready

Softened butter should be beaten until creamy in a mixing bowl

Beat in pink champagne and powdered sugar gradually until fluffy and smooth

After the macarons cool completely, divide them into pairs based on size, then top one half of each pair with a heaping tablespoon of the pink champagne filling

Place them one inside the other and sprinkle some pink sprinkles on the edges to decorate

To allow the flavors to meld, place the filled macarons in an airtight container and refrigerate for at least 24 hours

Enjoy your Pink Champagne Macarons after serving them!