Beef and Avocado Salad Zesty Grilled Beef and Creamy Avocado Salad Bowl Ingredients: 1 lb (450g) sirloin steak or flank steak 1 tablespoon olive oil 1 teaspoon cumin 1/2 teaspoon smoked paprika Salt and black pepper, to taste 4 cups mixed salad greens 1 large avocado, sliced 1/2 red onion, thinly sliced 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 cup fresh cilantro or parsley, chopped Juice of 1 lime Dressing: 2 tablespoons olive oil 1 tablespoon lime juice 1 teaspoon Dijon mustard 1 teaspoon honey (optional) Salt and pepper to taste Directions: In a small bowl, combine olive oil, cumin, paprika, salt, and pepper. Rub over the steak and let it marinate for 10–15 minutes. Heat a grill or skillet over medium-high heat. Cook steak for 4–5 minutes per side (for medium-rare) or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain. In a large salad bowl, combine salad greens, avocado, red onion, cherry tomatoes, cucumber, and herbs. In a small jar or bowl, whisk together all dressing ingredients until emulsified. Add sliced steak to the salad and drizzle with dressing. Toss gently and serve immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 390 kcal | Servings: 4 servings #beefsalad #avocadosalad #grilledsteak #healthymeals #lowcarbrecipes #proteinrich #ketoapproved #whole30meals #freshsalads #easyweeknightmeals #dairyfreeoptions #paleofriendly #nutrientdense #summerlunch #steaksalad #cleaneating #quickandhealthy #lunchinspo #avocadolovers #saladbowl This Beef and Avocado Salad is your new weeknight favorite! With zesty lime, grilled steak, and creamy avocado, it’s a power bowl of flavor and freshness.

Carrot and Potato Soup Creamy Carrot and Potato Soup with Herbs and Garlic Ingredients: 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 4 large carrots, peeled and sliced 3 medium potatoes, peeled and diced 4 cups vegetable broth 1 teaspoon dried thyme 1/2 teaspoon ground black pepper Salt to taste 1/2 cup milk or plant-based milk (optional for creaminess) Fresh parsley or chives, chopped, for garnish Directions: Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and sauté for 1 minute more, until fragrant. Stir in the carrots and potatoes. Cook for 3–4 minutes, stirring occasionally. Pour in the vegetable broth and add thyme, salt, and black pepper. Bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the vegetables are tender. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. Stir in the milk or plant-based milk, if using, for added creaminess. Heat through but do not boil. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley or chives. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 230 kcal | Servings: 4 servings #vegetariansoup #carrotsoup #potatosoup #creamyvegetablesoup #comfortinabowl #easyhomemadesoup #vegetarianrecipes #plantbasedcomfortfood #fallrecipes #quickdinners #dairyfreeoptions #souprecipeideas #herbsandgarlic #rootvegetables #veggielovers #weeknightmeals #onepotmeals #nutritioussoup #simpleingredients #wholesomefood A bowl of warmth and comfort This Carrot and Potato Soup is creamy, herby, and packed with flavor. Perfect for cozy nights in!

Creamy Carrot Soup Velvety Cream of Carrot Soup with a Hint of Ginger Ingredients: 1 tablespoon olive oil 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 6 large carrots, peeled and chopped 4 cups vegetable broth 1 cup coconut milk (or heavy cream) 1/2 teaspoon ground cumin Salt and pepper to taste 1 tablespoon lemon juice (optional) Fresh parsley or cilantro, chopped (for garnish) Directions: Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and ginger, cooking for another 1–2 minutes. Add chopped carrots and cumin, stirring to coat the carrots evenly. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until carrots are tender. Remove from heat. Use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender). Stir in coconut milk and lemon juice, if using. Simmer for 5 more minutes to warm through. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 190 kcal | Servings: 4 servings #carrotsoup #creamsoup #vegetarianrecipes #vegansoup #healthysoups #comfortfood #carrotrecipes #easymeals #souprecipe #cozydinners #homemadefood #coconutsoup #dairyfreeoptions #plantbasedmeals #healingfoods #winterwarmers #detoxrecipes #simpleingredients #immuneboosting #glutenfree 🥕 Dive into a bowl of this creamy, dreamy Carrot Soup! With a touch of ginger and coconut milk, it's the perfect blend of comfort and flavor. 🧡✨