Burrata and Tomato Salad Heirloom Tomato & Creamy Burrata Salad with Basil Oil Ingredients: 2 large heirloom tomatoes, sliced 1 cup cherry tomatoes, halved 1 ball fresh burrata cheese (about 4 oz) 2 tablespoons extra virgin olive oil 1 tablespoon balsamic glaze or reduction Flaky sea salt to taste Freshly ground black pepper 1/4 cup fresh basil leaves Optional: crusty bread or crostini for serving Directions: Arrange the sliced heirloom tomatoes and cherry tomatoes on a serving platter or shallow bowl. Tear the burrata gently and place it in the center of the tomatoes. Drizzle with olive oil and balsamic glaze. Sprinkle with flaky sea salt and black pepper. Garnish with fresh basil leaves. Serve immediately, ideally with toasted bread or crostini. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 310 kcal | Servings: 2 servings #burrata #tomatosalad #heirloomtomatoes #summerrecipes #freshsalads #basilflavors #easyappetizer #mediterraneanflavors #burratalove #quickmeals #vegetarianrecipes #cheeselovers #seasonaleats #saladideas #wholesomefoods #lightmeals #beautifulfood #italianinspired #simpleandfresh #noheatmeals Creamy burrata meets juicy heirloom tomatoes in this light, elegant salad perfect for summer! Fresh, flavorful, and finished in 10 minutes!

Beef and Rutabaga Mash Savory Ground Beef with Herbed Rutabaga Mash Ingredients: For the Rutabaga Mash: 2 large rutabagas, peeled and cubed 2 tablespoons butter or ghee 1/4 cup full-fat coconut milk or heavy cream Salt and pepper to taste Optional: 1 teaspoon fresh thyme or rosemary, chopped For the Beef: 1 lb (450g) ground beef 1 small onion, diced 2 cloves garlic, minced 1 teaspoon smoked paprika 1 tablespoon tomato paste 1/2 teaspoon dried oregano Salt and pepper to taste 1 tablespoon olive oil or ghee Optional garnish: chopped parsley or chives Directions: Place rutabaga cubes in a large pot of salted water and bring to a boil. Cook until tender, about 20–25 minutes. Drain and return to pot. Add butter, coconut milk (or cream), salt, pepper, and herbs if using. Mash until smooth and creamy. Cover and keep warm. In a skillet, heat oil over medium heat. Add diced onion and garlic, sauté for 2–3 minutes until fragrant. Add ground beef and cook until browned, breaking it apart with a spoon. Stir in tomato paste, smoked paprika, oregano, salt, and pepper. Cook another 5 minutes, letting flavors meld. Serve beef mixture over a generous scoop of rutabaga mash. Garnish with herbs if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 420 kcal | Servings: 4 servings #beefandmash #rutabaga #lowcarbdinner #paleorecipes #wholefood #comfortfood #groundbeefrecipe #mashedrutabaga #healthymeals #grainfree #rootvegetables #paleodiet #dinnerideas #beefrecipes #glutenfree #dairyoptional #lowglycemic #cleaneating #wholesomefood #easyweeknightdinner Looking for cozy comfort food without the carbs? This Beef and Rutabaga Mash hits the spot! Simple, hearty, and full of real 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!

BBQ Chicken Stuffed Sweet Potatoes Smoky BBQ Chicken Loaded Sweet Potato Boats Ingredients: 4 medium sweet potatoes 2 cups cooked shredded chicken (rotisserie or poached) ½ cup BBQ sauce (plus extra for drizzling) 1 tablespoon olive oil ½ teaspoon smoked paprika ½ teaspoon garlic powder Salt and pepper to taste ½ cup shredded cheddar cheese (optional) ¼ cup chopped fresh coriander or parsley ¼ red onion, thinly sliced Sour cream or Greek yogurt, for topping (optional) Directions: Preheat oven to 400°F (200°C). Scrub sweet potatoes and prick each a few times with a fork. Rub with olive oil and place on a baking tray. Bake for 45–60 minutes, or until soft when pierced with a knife. Meanwhile, in a bowl, toss shredded chicken with BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Warm gently in a pan if needed. Once sweet potatoes are cooked, let them cool slightly. Slice down the center and gently fluff the flesh with a fork. Fill each potato with BBQ chicken mixture. Top with cheese if using, then return to oven for 5 minutes to melt. Garnish with red onion, herbs, a drizzle of BBQ sauce, and a dollop of sour cream or yogurt. Serve warm. Prep Time: 10 minutes | Cooking Time: 55 minutes | Total Time: 65 minutes Kcal: 420 kcal | Servings: 4 servings #bbqchicken #stuffedsweetpotatoes #comfortfood #easyweeknightdinner #chickendinnerideas #sweetpotatorecipe #glutenfreemeal #healthycomfortfood #bbqrecipes #chickenrecipes #cheesycomfort #familydinnerideas #stuffedpotatoes #smokedflavor #easybakedmeals #mealprepideas #ovenbakedchicken #wholesomefood #sweetandsmoky #loadedpotatoes Craving comfort? These BBQ Chicken Stuffed Sweet Potatoes hit every note — smoky, sweet, cheesy, and hearty The perfect meal for chill nights!

Three-Bean and Quinoa Salad Zesty Three-Bean and Herbed Quinoa Power Salad Ingredients: 1 cup cooked quinoa 1/2 cup canned black beans, rinsed and drained 1/2 cup canned chickpeas, rinsed and drained 1/2 cup canned kidney beans, rinsed and drained 1 cup cherry tomatoes, halved 1/2 cup red bell pepper, diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1 garlic clove, minced Salt and pepper to taste Optional: crumbled feta or avocado slices for topping Directions: In a large bowl, combine the cooked quinoa, black beans, chickpeas, kidney beans, cherry tomatoes, red bell pepper, red onion, and parsley. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper. Pour the dressing over the quinoa and bean mixture and toss until everything is evenly coated. Let the salad sit for 10–15 minutes to absorb flavors, or chill in the fridge for up to 2 hours for a deeper flavor. Top with crumbled feta or sliced avocado just before serving if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes (for quinoa) | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #healthyfood #quinoasalad #beansalad #vegetarianrecipes #plantbased #veganfriendly #glutenfree #fiberboost #hearthealthy #mealprepideas #freshsalads #easyrecipes #meatlessmeals #mediterraneandiet #quicklunch #healthylifestyle #cleaneating #wholesomefood #summerrecipes #rainbowsalad This colorful Three-Bean and Quinoa Salad is the ultimate protein-packed, plant-based meal! Perfect for summer lunches or meal prep!