Ginger Chicken Stir-Fry Zesty Ginger Chicken Stir-Fry with Colorful Veggies Ingredients: 1 lb (450g) boneless, skinless chicken breast, thinly sliced 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 tablespoon sesame oil 1-inch piece fresh ginger, grated 2 garlic cloves, minced 1 red bell pepper, sliced 1 cup broccoli florets 1 carrot, julienned 2 green onions, sliced 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 2 tablespoons water Salt and pepper to taste Sesame seeds, for garnish Steamed rice, for serving Directions: In a bowl, combine the chicken, soy sauce, rice vinegar, and cornstarch. Mix well and let marinate for 10–15 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5–6 minutes. Remove and set aside. Add sesame oil to the same pan. Add grated ginger and garlic, and stir-fry for 30 seconds until fragrant. Add the bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until crisp-tender. Return the chicken to the pan. Stir in oyster sauce, hoisin sauce, and water. Toss everything together until well-coated and heated through. Season with salt and pepper to taste. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 330 kcal | Servings: 4 servings #stirfryrecipes #gingerchicken #easyasianrecipes #quickdinners #healthymeals #chickenstirfry #weeknightdinner #glutenfreedinner #colorfulveggies #asianinspired #homecooking #flavorfuldishes #spicychicken #mealprepideas #lowfatrecipes #chinesefoodathome #lightdinner #veggielover #riceandchicken #gingerglazed Whip up this quick and zesty Ginger Chicken Stir-Fry tonight! Packed with fresh veggies and bold flavor, it’s your new go-to weeknight wonder!

Strawberry and Spinach Salad Fresh Strawberry Spinach Salad with Balsamic Poppy Seed Dressing Ingredients: 6 cups baby spinach 1 cup fresh strawberries, hulled and sliced 1/3 cup sliced red onion 1/3 cup crumbled goat cheese or feta 1/4 cup toasted sliced almonds or walnuts Optional: 1/2 avocado, sliced For the Dressing: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 tablespoon honey or maple syrup 1 teaspoon Dijon mustard 1 teaspoon poppy seeds Salt and freshly ground black pepper, to taste Directions: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified. In a large salad bowl, combine baby spinach, strawberries, red onion, and avocado (if using). Drizzle with the dressing and toss gently to coat. Sprinkle with goat cheese and toasted nuts just before serving. Serve immediately for best texture and flavor. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 220 kcal per serving | Servings: 4 servings #strawberrysalad #spinachsalad #summerrecipes #freshfruitinspo #easyhealthyrecipes #saladwithfruit #balsamicdressing #goatcheeselove #quickmeals #superfoods #lightlunch #seasonaleating #veggielove #sweetandsavorysalad #glutenfree #healthyandfresh #plantbasedoption #vibrantsalad #springeats #saladrecipe Juicy strawberries + fresh spinach = salad bliss Top with creamy goat cheese and a tangy poppy seed dressing for the perfect bite!

Greek Chickpea and Feta Salad Mediterranean Chickpea Salad with Feta, Olives, and Fresh Herbs Ingredients: 1 can (15 oz) chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, thinly sliced 1/2 cup Kalamata olives, halved 1/3 cup crumbled feta cheese 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh mint (optional) For the Dressing: 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard Juice of half a lemon 1 garlic clove, minced Salt and black pepper, to taste Directions: In a small bowl or jar, whisk together olive oil, red wine vinegar, mustard, lemon juice, garlic, salt, and pepper until well emulsified. In a large mixing bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta, parsley, and mint. Pour the dressing over the salad and toss gently to combine. Let the salad sit for 10–15 minutes before serving to allow flavors to meld. Serve chilled or at room temperature. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 285 kcal per serving | Servings: 4 servings #greeksalad #chickpeasalad #fetasalad #mediterraneandiet #healthylunchideas #veggielovers #freshsalads #easymeals #plantbasedprotein #saladrecipe #greekflavors #quicklunch #olivesandfeta #simpleeats #legumelove #chickpeagoodness #greekinspired #flavorfulsalad #freshtomatoes #dressingdone Packed with flavor and protein! This Greek Chickpea and Feta Salad is the easiest 10-minute lunch or side dish you’ll love all summer long!

Cranberry and Pecan Salad Fresh Greens with Dried Cranberries, Toasted Pecans, and Tangy Balsamic Vinaigrette Ingredients: 6 cups mixed salad greens (e.g., baby spinach, arugula, romaine) 1/2 cup dried cranberries 1/2 cup toasted pecans, roughly chopped 1/4 cup crumbled goat cheese or feta 1 small red onion, thinly sliced 1 crisp apple (e.g., Honeycrisp), thinly sliced For the Dressing: 3 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Salt and freshly ground black pepper, to taste Directions: In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined. In a large salad bowl, combine mixed greens, cranberries, pecans, red onion, and apple slices. Drizzle with the prepared dressing and toss gently to coat. Top with crumbled goat cheese or feta. Serve immediately for maximum freshness and crunch. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 240 kcal per serving | Servings: 4 servings #cranberrysalad #pecansalad #holidayrecipes #wintersalad #saladwithfruit #balsamicvinaigrette #easygreens #goatcheeselove #fresheats #healthyrecipes #lightlunchideas #fallflavors #applepecansalad #simpleandfresh #seasonaleating #veggielovers #quicklunchideas #superfoodsalad #fruitandnutcombo #crunchysalad Crisp greens + sweet cranberries + toasted pecans = salad perfection This 10-minute dish is fresh, festive, and full of flavor!

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!