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5 Super Healthy & Delicious Recipes You Can Make Tonight

• 1. Grilled Salmon with Avocado Salsa

  A mouth-watering combination of grilled salmon and refreshing avocado salsa.

  Ingredients:

  • 4 salmon fillets
  • 2 avocados, diced
  • 1 small red onion, finely chopped
  • 1 tomato, diced
  • 1 jalapeno, seeded and minced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice
  • Salt and pepper, to taste

  Instructions:

  1. Preheat grill to medium-high heat.
  2. Season the salmon fillets with salt and pepper.
  3. Grill the salmon for 4-5 minutes per side, or until cooked through.
  4. In a bowl, combine the diced avocado, red onion, tomato, jalapeno, cilantro, lime juice, salt, and pepper. Mix well.
  5. Serve the grilled salmon topped with the avocado salsa.

• 2. Quinoa-Stuffed Bell Peppers

  A nutritious and colorful dish made with bell peppers stuffed with delicious quinoa filling.

  Ingredients:

  • 4 bell peppers
  • 1 cup quinoa, cooked
  • 1 can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish)

  Instructions:

  1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
  2. In a large skillet, sauté the diced onion and minced garlic until fragrant. Add the cooked quinoa, black beans, corn kernels, cumin, paprika, salt, and pepper. Mix well and cook for a few minutes.
  3. Stuff the bell peppers with the quinoa filling. Place them in a baking dish and bake for 20 minutes.
  4. Remove from the oven, sprinkle shredded cheddar cheese on top, and bake for an additional 5 minutes or until the cheese is melted.
  5. Garnish with fresh cilantro and serve hot.

• 3. Greek Salad with Grilled Chicken

  A light and refreshing Greek salad topped with juicy grilled chicken.

  Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 head romaine lettuce, chopped
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

  Instructions:

  1. Preheat grill to medium heat. Season the chicken breasts with salt, pepper, and a sprinkle of dried oregano.
  2. Grill the chicken for 6-8 minutes per side, or until cooked through. Let it rest for a few minutes, then slice into thin strips.
  3. In a large bowl, combine the chopped romaine lettuce, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
  4. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing.
  5. Drizzle the dressing over the salad and toss to coat. Top with the grilled chicken slices.
  6. Serve immediately and enjoy!

• 4. Vegetable Stir-Fry with Tofu

  A quick and flavorful stir-fry packed with colorful veggies and protein-rich tofu.

  Ingredients:

  • 1 package firm tofu, drained and cubed
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 carrot, sliced
  • 1 cup broccoli florets
  • 1/2 cup snap peas, trimmed
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 cup vegetable broth
  • Salt and pepper, to taste
  • Sesame seeds (for garnish)

  Instructions:

  1. In a large wok or skillet, heat the sesame oil over medium-high heat. Add the minced garlic and cook until fragrant.
  2. Add the tofu cubes to the wok and sprinkle with cornstarch. Cook for a few minutes until the tofu turns golden brown. Remove from the wok and set aside.
  3. In the same wok, add the sliced bell peppers, zucchini, carrot, broccoli florets, and snap peas. Stir-fry for 5-6 minutes or until the vegetables are crisp-tender.
  4. In a small bowl, whisk together the soy sauce, vegetable broth, salt, and pepper. Pour the sauce into the wok and cook for an additional 2-3 minutes, allowing the sauce to thicken.
  5. Add the cooked tofu back to the wok and toss everything together until well combined and heated through.
  6. Sprinkle with sesame seeds and serve hot over steamed rice or noodles.

• 5. Berry Spinach Smoothie

  A nutritious and refreshing smoothie packed with antioxidants from berries and iron from spinach.

  Ingredients:

  • 1 cup fresh or frozen mixed berries (strawberries, blueberries, raspberries)
  • 1 ripe banana
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