Indian Turmeric Lentil Dal
Indian Turmeric Lentil Dal
Features: Turmeric & Cumin
Ingredients
- 1 cup red lentils
- 3 cups water or vegetable broth
- 1 onion chopped
- 2 cloves garlic minced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tomato diced
- 1 Tbsp oil or ghee vegan if preferred
- Salt to taste
- Cilantro garnish
Instructions
- Rinse lentils under cold water.
- In a pot, heat oil. Sauté onion, garlic, cumin, and turmeric until fragrant.
- Add lentils, tomato, and water. Bring to boil.
- Reduce heat, simmer uncovered 20–25 minutes until lentils are soft.
- Add salt to taste and garnish with cilantro.
Notes
Diet: Vegan – Cuisine: Indian – Course: Entree/Soup – Spicy: Mild – Pairs with: Rice
Italian Cumin & Paprika Grilled Steak
Italian Cumin & Paprika Grilled Steak
Features: Cumin & Smoked Paprika
Ingredients
- 2 ribeye or sirloin steaks 8 oz each
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1 Tbsp olive oil
- Salt and pepper
Instructions
- Preheat grill or cast iron pan to high heat.
- Rub steaks with olive oil, then season with paprika, cumin, salt, and pepper.
- Grill 3–4 minutes per side for medium-rare, or adjust to desired doneness.
- Rest 5 minutes before serving.
Notes
Diet: Flexitarian – Cuisine: Italian fusion – Course: Entree – Spicy: Mild – Pairs with: Steak
Mexican Ancho Chipotle Rub Pork Tacos
Mexican Ancho Chipotle Rub Pork Tacos
Features: Ancho Chipotle Rub
Ingredients
- 2 lb pork shoulder or butt
- 2 Tbsp Ancho Chipotle Rub
- 1 onion chopped
- 2 cloves garlic minced
- 1/2 cup orange juice
- 1/2 cup chicken broth
- Salt to taste
- Corn tortillas
- Toppings: sliced radishes avocado, fresh cilantro, lime wedges
Instructions
- Rub pork with Ancho Chipotle Rub and a pinch of salt. Place in a slow cooker.
- Add onion, garlic, orange juice, and broth.
- Cook on low for 6–8 hours or high for 3–4 hours, until pork is tender.
- Shred meat and return to the juices.
- Warm tortillas. Fill with pork and desired toppings.
Notes
Diet: Flexitarian – Cuisine: Mexican – Course: Entree – Spicy: Hot – Pairs with: Pork Chops or pulled pork
Flexitarian Fajita Rice Bowl
Flexitarian Fajita Rice Bowl
Features: Fajita Seasoning
Ingredients
- 2 cups cooked rice white or brown
- 1 lb chicken breast or flank steak sliced
- 2 Tbsp fajita seasoning
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 onion sliced
- 1 Tbsp olive oil
- Toppings: avocado lime wedges, cilantro
Instructions
- Toss meat in fajita seasoning.
- Heat oil in a skillet over medium-high. Add meat, cook 4–5 min, transfer to plate.
- Add peppers and onion to skillet; cook until tender-crisp.
- Return meat to skillet, stir; remove from heat.
- Divide rice into bowls; top with meat and veggies.
- Garnish with avocado, cilantro, and a lime squeeze.
Notes
Diet: Flexitarian – Cuisine: Mexican – Course: Entree – Spicy: Mild – Pairs with: Chicken or Steak
Vegan Spicy Black Bean Soup
Vegan Spicy Black Bean Soup
Features: Chili Powder & Cumin
Ingredients
- 2 Tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 3 can black beans 15 oz each , drained & rinsed
- 4 cups vegetable broth
- 1 can diced tomatoes 14 oz
- Salt & pepper to taste
- Fresh cilantro for garnish
Instructions
- In a pot over medium heat, sauté onion in oil until translucent (5 min).
- Add garlic, chili powder, and cumin; cook 1 min until aromatic.
- Stir in beans, broth, and tomatoes.
- Bring to a simmer; cook 15 min.
- Use a potato masher to mash half the beans for texture.
- Season with salt and pepper; garnish with cilantro.
Notes
Serve with avocado slices and lime wedges.
Herb-Roasted Chicken
Herb-Roasted Chicken
Features: Thyme & Rosemary
Ingredients
- 1 whole chicken (~3 lb)
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 lemon halved
- 4 garlic cloves smashed
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 375 °F (190 °C).
- Pat chicken dry; rub with oil, thyme, rosemary, salt, and pepper.
- Stuff cavity with lemon halves and garlic.
- Place on a rack in a roasting pan, breast-side up.
- Roast 1h 15–20 min, or until internal temp reaches 165 °F (74 °C).
- Rest 10 min before carving.
Notes
Serve with steamed green beans and brown rice.
Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
A refreshing, protein-packed salad featuring chickpeas, fresh vegetables, olive oil, and herbs.
Ingredients
- 4 Cups Romaine Chopped
- 1 Can Chickpeas drained & rinsed
- 1 Cup Cherry Tomatoes halved
- 1 cucumber Diced
- 1 tbsp dried oregano
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt/pepper to taste
Instructions
- Combine romaine, chickpeas, tomatoes, and cucumber in a bowl.
- In a small bowl, whisk oregano, olive oil, lemon juice, salt, and pepper.
- Drizzle dressing over salad and toss gently.
- Serve chilled or at room temperature.
- Optionally top with feta cheese (omit for vegan).
Keto Garlic-Herb Butter Salmon
Keto Garlic-Herb Butter Salmon
Keto Garlic-Herb Butter Salmon is a nutrient-rich, low-carb recipe that supports weight management and heart health.
Ingredients
- 4 Salmon Fillets 6oz
- 2 tbsp Unsalted Butter
- 1 tbsp Garlic Powder
- 1 tbsp Dried Rosemary
- Salt & pepper
Instructions
- Preheat oven to 400 °F (200 °C).
- Place salmon, skin‑side down, on a parchment-lined baking sheet.
- Mix butter, garlic powder, and rosemary in a small bowl.
- Brush mixture evenly over salmon. Season with salt and pepper.
- Bake for 10–12 min until salmon flakes easily with a fork.
- Serve with steamed broccoli or cauliflower rice.