Beef and Kale Chips Savory Spiced Beef with Crispy Baked Kale Chips Ingredients: 1 lb (450g) ground beef 1 tablespoon olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 teaspoon smoked paprika 1/2 teaspoon cumin Salt and pepper to taste 1 bunch kale, stems removed and leaves torn 1 tablespoon olive oil (for kale) 1/4 teaspoon sea salt Optional: crushed red pepper flakes for heat Directions: Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a large skillet, heat olive oil over medium heat. Add onion and sauté for 3 minutes until softened. Add garlic and cook for 1 more minute. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8–10 minutes. Stir in smoked paprika, cumin, salt, pepper, and red pepper flakes if using. Cook for another 2 minutes. Set aside and keep warm. Toss kale leaves with 1 tablespoon olive oil and sea salt until evenly coated. Spread in a single layer on the prepared baking sheet. Bake kale for 18–20 minutes, turning halfway, until crisp and lightly browned. Watch closely to prevent burning. Serve spiced beef in a bowl topped with kale chips, or serve side by side for a crunchy protein-packed combo. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 320 kcal | Servings: 4 servings #beefrecipes #kalechips #lowcarbdinner #paleofriendly #healthymeals #whole30recipes #crunchyveggies #proteinrich #beefbowls #comfortfoodwithgreens #cleanrecipes #ovenbakedkale #simplemeals #meatandgreens #weeknightdinner #superfoodcombo #snackablegreens #flavorpacked #lowcarblifestyle #crispykale Need a quick and healthy dinner? Try this spiced beef with oven-crisped kale chips! Bold flavor meets healthy crunch in one dish!

Grilled Chicken and Quinoa Salad Herb-Grilled Chicken with Quinoa, Roasted Veggies, and Lemon Dressing Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 teaspoon smoked paprika Salt and pepper to taste 1 cup quinoa 2 cups water or chicken broth 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, finely sliced 1/4 cup crumbled feta cheese (optional) 1/4 cup fresh parsley, chopped Juice of 1 lemon 2 tablespoons olive oil (for dressing) 1 teaspoon Dijon mustard Salt and pepper to taste (for dressing) Directions: Rinse quinoa thoroughly. In a saucepan, combine quinoa and water (or broth), bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Let sit 5 minutes, then fluff with a fork. Preheat a grill or grill pan to medium-high. Rub chicken with olive oil, garlic powder, paprika, salt, and pepper. Grill for 5–6 minutes per side or until cooked through. Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, feta, and parsley. Add grilled chicken on top. Drizzle with lemon dressing and gently toss before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 2 servings #quinoasalad #grilledchicken #healthylunch #proteinpacked #mealprep #easyrecipes #glutenfreemeals #summermeals #wholefoods #freshsalad #cleanrecipes #chickensalad #quinoabowl #herbgrilled #lunchinspo #lemonyrecipes #balancedmeals #lowcarbideas #fitmeals #nutritiousdinner Bright, fresh, and satisfying This Grilled Chicken & Quinoa Salad is your go-to for a healthy meal that doesn’t skimp on flavor!

Chicken Broth in a Slow Cooker Slow-Simmered Homemade Chicken Broth in the Crockpot Ingredients: 1 whole chicken carcass (or 2–3 lbs of chicken bones) 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 onion, quartered 4 cloves garlic, smashed 2 bay leaves 1 teaspoon whole peppercorns 1 tablespoon apple cider vinegar 10 cups water Fresh parsley or thyme (optional) Salt to taste (add after cooking) Directions: Place chicken bones, vegetables, garlic, bay leaves, and peppercorns into a large slow cooker. Add apple cider vinegar and pour in the water to cover all ingredients. Set the slow cooker to LOW and let it cook for 10–12 hours, or up to 24 hours for a richer broth. Strain the broth through a fine-mesh sieve into a large bowl or pot. Discard solids and season the broth with salt to taste. Let broth cool before storing. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Prep Time: 10 minutes | Cooking Time: 12 hours | Total Time: 12 hours 10 minutes Kcal: 35 kcal | Servings: 8 cups #homemadebroth #chickenbroth #slowcookersoup #crockpotbroth #bonebroth #souprecipe #chickenstock #kitchenstaple #fromscratch #slowcooked #mealprepideas #comfortbase #souplovers #slowcookerrecipes #crockpotbasics #nutrientrich #easybroth #noadditives #cleanrecipes #pastinabase Simmering golden magic in my slow cooker today — this Chicken Broth is the ultimate base for all your cozy recipes!

Shrimp and Zucchini Noodles Light Garlic Shrimp with Fresh Zucchini Noodles Ingredients: 1 lb (450g) shrimp, peeled and deveined 3 medium zucchinis, spiralized into noodles 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 1 lemon, zested and juiced 1/4 cup fresh parsley, chopped Salt and pepper to taste Grated Parmesan cheese (optional, for garnish) Directions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. In the same skillet, add the remaining olive oil and garlic. Sauté for about 1 minute until fragrant. Add the zucchini noodles to the skillet, tossing gently. Cook for 2-3 minutes, until the noodles are tender but still slightly crisp. Return the shrimp to the skillet, add lemon zest and juice, red pepper flakes if using, and toss everything together to combine. Remove from heat and sprinkle with fresh parsley. Garnish with Parmesan if desired. Serve immediately. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 220 kcal | Servings: 4 servings #shrimprecipes #zucchininoodles #lowcarbrecipes #healthymeals #seafoodlover #quickdinner #lightmeals #glutenfree #paleorecipes #ketofriendly #easyweeknightmeal #freshingredients #garlicflavors #lemonzest #healthyanddelicious #summerrecipes #wholefoods #highprotein #lowcalorie #cleanrecipes Light, fresh, and full of flavor! Try this Garlic Shrimp with Zucchini Noodles for a quick and healthy dinner.

Eggplant and Tomato Soup Creamy Roasted Eggplant and Tomato Soup with Herbs Ingredients: 2 medium eggplants, peeled and diced 4 large ripe tomatoes, chopped 1 onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 4 cups vegetable broth 1 teaspoon smoked paprika 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste Fresh basil or parsley for garnish Directions: Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized. In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant, about 5 minutes. Add chopped tomatoes, roasted eggplant, smoked paprika, and oregano to the pot. Cook for 5 minutes, stirring occasionally. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes to let flavors meld. Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil or parsley. Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes Kcal: 150 kcal per serving | Servings: 4 servings #eggplantsoup #tomatosoup #vegetablesoup #comfortfood #healthyrecipes #veganrecipes #glutenfree #plantbased #souprecipes #homemadesoup #fallrecipes #lightmeals #easyrecipes #cleanrecipes #roastedvegetables #herbflavors #healthyeating #seasonalrecipes #soulfood #dinnerideas Warm up with this creamy and flavorful Eggplant and Tomato Soup — roasted to perfection and packed with herbs!