Chilled Avocado Soup with Yogurt Creamy Chilled Avocado Yogurt Soup with Lime and Herbs Ingredients: 2 ripe avocados, peeled and pitted 1 ½ cups plain Greek yogurt 1 cup cold vegetable broth 2 tablespoons fresh lime juice 1 small garlic clove, minced 2 tablespoons fresh cilantro, chopped 1 tablespoon fresh mint, chopped ½ teaspoon ground cumin Salt and black pepper to taste Chopped cucumber, radish, and extra herbs for garnish Olive oil for drizzling (optional) Directions: In a blender or food processor, combine avocados, Greek yogurt, vegetable broth, lime juice, garlic, cilantro, mint, cumin, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed. If soup is too thick, add a bit more cold broth or water to reach desired consistency. Chill in the refrigerator for at least 1 hour before serving. Serve cold, garnished with chopped cucumber, sliced radish, fresh herbs, and a light drizzle of olive oil if desired. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 10 minutes (including chilling) Kcal: 210 kcal | Servings: 4 servings #glutenfree #vegetarian #avocadosoup #coldsoups #greekyogurtrecipes #summermeals #healthylunch #quickrecipes #mintandcilantro #easyappetizers #lightdinners #avocadolovers #refreshingrecipes #chilledsoup #noheatcooking #meatlessmeals #lowcarbrecipes #souprecipeideas #nutritiousmeals #coolcuisine Beat the summer heat with this creamy, cooling Chilled Avocado Soup! Made with yogurt, lime, and herbs — it’s refreshing, light, and perfect for warm days!

Chicken and Avocado Salad Grilled Chicken and Creamy Avocado Power Salad Ingredients: 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1 teaspoon garlic powder Salt and pepper, to taste 1 large ripe avocado, diced 4 cups mixed greens (arugula, spinach, romaine) 1/2 cup cherry tomatoes, halved 1/4 small red onion, thinly sliced 1/4 cup feta cheese or goat cheese (optional) 2 tablespoons lemon juice 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 2 tablespoons extra virgin olive oil Fresh parsley or cilantro, for garnish Directions: Preheat grill or grill pan to medium-high heat. Rub chicken breasts with 1 tablespoon olive oil, garlic powder, salt, and pepper. Grill chicken for 5–6 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice. In a small bowl, whisk together lemon juice, balsamic vinegar, Dijon mustard, and 2 tablespoons extra virgin olive oil to make the dressing. In a large salad bowl, combine mixed greens, avocado, cherry tomatoes, red onion, and cheese if using. Top with sliced grilled chicken, drizzle with dressing, and gently toss. Garnish with fresh herbs before serving. Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes Kcal: 380 kcal | Servings: 2 servings #avocadosalad #chickensalad #grilledchicken #healthymeals #lowcarbrecipes #freshsalads #summerlunch #cleaneating #avocadochicken #lightdinner #mealprepideas #proteinpacked #greensalad #balsamicdressing #easyrecipes #ketoapproved #paleolunch #wholefoods #saladideas #glutenfree SOCIAL MEDIA POSTS Need a quick and satisfying lunch? This Chicken and Avocado Salad is full of flavor, protein, and color!

Turkish Chicken with Yogurt and Garlic Sauce Grilled Turkish Chicken with Creamy Yogurt Garlic Drizzle Ingredients: 1.5 lbs boneless, skinless chicken thighs 1 cup plain full-fat Greek yogurt 4 cloves garlic, minced 1 tablespoon lemon juice 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon ground coriander Salt and black pepper, to taste 1 tablespoon chopped fresh mint (optional) 1 tablespoon chopped fresh parsley Yogurt Garlic Sauce: 1 cup plain Greek yogurt 2 cloves garlic, minced 1 tablespoon lemon juice Salt, to taste Directions: In a bowl, whisk together the yogurt, garlic, lemon juice, olive oil, cumin, paprika, coriander, salt, and pepper to create a marinade. Add chicken thighs to the bowl and coat thoroughly. Cover and refrigerate for at least 1 hour (up to overnight). In a separate small bowl, mix together the yogurt, garlic, lemon juice, and salt for the sauce. Refrigerate until ready to serve. Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5–6 minutes per side or until fully cooked and nicely charred. Let the chicken rest for 5 minutes before slicing. Serve drizzled with the garlic yogurt sauce and sprinkle with parsley and mint. Prep Time: 15 minutes (+marinate time) | Cooking Time: 12 minutes | Total Time: 1 hour 30 minutes (with marinating) Kcal: 370 kcal per serving | Servings: 4 servings #turkishchicken #mediterraneanrecipes #yogurtsauce #grilledchicken #healthymeals #flavorfulchicken #turkishcuisine #easychickendinners #lowcarbrecipes #proteinrich #yogurtmarinade #familymeals #turkishflavors #garlicsauce #greekyogurtchicken #grilledmeals #freshherbs #comfortfoodideas #chickenwithyogurt #quickdinners Tender, juicy, and grilled to perfection — this Turkish Chicken with Yogurt and Garlic Sauce is a flavor-packed dinner you'll keep making again and again!

Beef and Zucchini Pancakes Savory Beef and Zucchini Pancakes with Crispy Edges Ingredients: 1/2 lb ground beef 1 medium zucchini, grated 2 eggs 1/4 cup all-purpose flour (or chickpea flour for gluten-free) 2 green onions, chopped 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon chili flakes (optional) 1 tablespoon soy sauce 1 tablespoon sesame oil Neutral oil for frying Directions: Grate the zucchini and squeeze out excess moisture using a cheesecloth or clean kitchen towel. In a large bowl, mix together ground beef, zucchini, eggs, flour, green onions, garlic, salt, pepper, chili flakes, soy sauce, and sesame oil until fully combined. Heat a tablespoon of oil in a large non-stick skillet over medium heat. Drop spoonfuls of the mixture into the pan, flattening slightly with a spatula to form small pancakes. Cook for 3–4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to absorb excess oil. Serve warm with dipping sauce such as soy-vinegar or chili-garlic sauce. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: Approximately 290 kcal per serving | Servings: 4 pancakes #beefrecipes #zucchinipancakes #savorypancakes #lowcarbrecipes #proteinmeals #familydinner #easyrecipes #healthycomfortfood #quickdinner #pancakerecipes #glutenoptional #hiddenveggies #mealprep #dinnerideas #beefideas #zucchinirecipes #foodblogger #panfried #crispyedges #foodie Craving something crispy, savory, and protein-packed? These Beef and Zucchini Pancakes are the perfect combo of flavor and crunch!

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.