Beef and Quinoa Bowl

Protein-Packed Beef and Quinoa Power Bowl with Roasted Veggies

Ingredients:

1 lb (450g) lean ground beef

1 tablespoon olive oil

1 cup quinoa, rinsed

2 cups water or broth

1 red bell pepper, diced

1 zucchini, chopped

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley or cilantro, chopped

Optional: crumbled feta or avocado for topping

Directions:

In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and season with smoked paprika, cumin, salt, and pepper. Cook until browned and fully cooked, about 7–9 minutes.

Add bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 4–5 minutes, until veggies begin to soften.

Stir in spinach and cook for 1–2 minutes until wilted.

Add cooked quinoa to the skillet and mix well. Drizzle with lemon juice and toss to combine.

Serve warm, garnished with chopped herbs and optional toppings like avocado or feta.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 390 kcal per bowl | Servings: 4 servings

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This Beef and Quinoa Power Bowl is your new go-to for a healthy, high-protein meal! Packed with veggies and bold flavor

Tzatziki Chicken Salad

Mediterranean Tzatziki Chicken Salad with Fresh Herbs and Crisp Veggies

Ingredients:

2 cups cooked chicken breast, shredded or chopped

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced

4 cups mixed greens (romaine, arugula, or spinach)

1/4 cup Kalamata olives, pitted and sliced

1/4 cup feta cheese, crumbled

1/2 cup Greek yogurt

1/2 cucumber, grated and excess water squeezed out

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh lemon juice

1 tablespoon olive oil

Salt and black pepper, to taste

Directions:

In a small bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper to make the tzatziki sauce. Mix well and refrigerate for at least 15 minutes.

In a large bowl, combine cooked chicken, diced cucumber, cherry tomatoes, red onion, olives, and mixed greens.

Drizzle the tzatziki sauce over the salad and toss gently to combine.

Sprinkle crumbled feta cheese on top before serving.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 320 kcal | Servings: 4 servings

#tzatzikichickensalad #mediterraneanfood #healthylunch #greeksalad #tzatziki #chickenrecipes #freshandhealthy #lowcarbmeals #easyrecipes #summereats #greekyogurt #freshherbs #saladrecipes #proteinpacked #cleaneating #lightlunchideas #healthyanddelicious #homemadeflavor #mealprepideas #balancedmeals

Fresh, creamy, and packed with flavor — this Tzatziki Chicken Salad is a Mediterranean dream come true! Perfect for a light and healthy lunch.

Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.

Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tablespoon neutral oil (vegetable, coconut, or avocado oil)

For the Sauce:
1 tablespoon oil (if not reusing fish pan)

2 cloves garlic, minced

1-inch piece of ginger, grated or finely chopped

1 small shallot or half a red onion, finely chopped

1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)

1 cup full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian twist)

Zest of 1 lime

Juice of 1 lime (extra, separate from the marinade)

1 teaspoon brown sugar or palm sugar

Fresh cilantro and Thai basil, for garnish

Optional: 1 kaffir lime leaf, torn (for authentic flavor)

Suggested Sides:
Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or pickled carrots for contrast

Preparation Steps
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .

2. Sear the Fish (Optional for Extra Flavor)
Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.

Remove from pan and set aside (they’ll finish cooking in the sauce).

3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).

Add the chili and torn kaffir lime leaf if using. Stir to release aroma .

4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .

5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .

To Serve
Spoon the creamy coconut lime sauce over the fish.

Garnish with chopped cilantro, Thai basil, and thin chili slices for color .

Serve hot over steamed jasmine rice with a lime wedge on the side .

Tips & Variations
For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity .

Crispy version: Instead of poaching, fry the fish until crispy and serve with the sauce poured over.

Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.

Storage
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.

Beef and Quinoa Bowl

Savory Ground Beef & Quinoa Power Bowl with Roasted Veggies

Ingredients:

1 tablespoon olive oil

1 lb lean ground beef

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup quinoa

2 cups water or broth

1 red bell pepper, diced

1 zucchini, diced

1/2 red onion, chopped

1 cup cherry tomatoes, halved

1 tablespoon olive oil (for vegetables)

1/4 teaspoon dried oregano

1/4 teaspoon chili flakes (optional)

1 avocado, sliced

Fresh parsley or cilantro, chopped, for garnish

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Toss bell pepper, zucchini, onion, and cherry tomatoes with olive oil, oregano, salt, and chili flakes. Spread on the baking sheet and roast for 20–25 minutes.

Rinse quinoa under cold water. Combine with water or broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.

While quinoa cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks.

Season beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine and cook for another 2–3 minutes.

To assemble, divide quinoa into bowls, top with roasted veggies, seasoned beef, avocado slices, and fresh herbs. Serve warm.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 470 kcal | Servings: 4 servings

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Fresh, filling, and full of flavor! This Beef and Quinoa Bowl with roasted veggies is a perfect meal prep option or weeknight dinner.

Looking for a delightful seafood dish to impress tonight?

Creamy Tuscan Salmon with Spinach

Ingredients:
- 2 salmon fillets
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste

Preparation Steps:
1. Heat the olive oil in a skillet over medium heat.
2. Season the salmon fillets with salt, pepper, and Italian herbs.
3. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
4. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
5. Add the cherry tomatoes and cook for 2-3 minutes until softened.
6. Stir in the fresh spinach and cook until wilted.
7. Pour in the heavy cream and add the Parmesan cheese. Stir until combined and the sauce thickens slightly.
8. Return the salmon to the skillet, spooning the sauce over it. Cook for an additional minute to warm through.
9. Serve warm with extra sauce on top.

Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins
Calories: 350 kcal per serving | Servings: 2 servings

Suggested Pairings:
- Garlic bread
- Steamed asparagus
- A fresh green salad

#creamyrecipes #tuscansalmon #seafoodlover