Cucumber Dill Salad Creamy Cucumber Dill Salad with Greek Yogurt Dressing Ingredients: 2 large cucumbers, thinly sliced 1/2 small red onion, thinly sliced 1/2 cup Greek yogurt 1 tablespoon mayonnaise (optional for extra creaminess) 1 tablespoon lemon juice 1 tablespoon white vinegar 2 tablespoons fresh dill, chopped 1/4 teaspoon garlic powder Salt and black pepper, to taste Directions: Place sliced cucumbers and red onion in a large bowl. In a separate small bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, white vinegar, dill, garlic powder, salt, and pepper. Pour the dressing over the cucumbers and onions and gently toss until evenly coated. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra dill if desired. Prep Time: 10 minutes | Chilling Time: 30 minutes | Total Time: 40 minutes Kcal: 95 kcal | Servings: 4 servings #lowcarb #glutenfree #keto #vegetarian #freshsalads #sidedish #dillsalad #cucumberlove #quickrecipes #greekyogurtdressing #saladrecipes #herbs #summereats #lightlunch #picnicfood #refreshingsalad #lowcaloriemeals #easymeals #healthyrecipes #mealprep Beat the heat with this creamy and refreshing Cucumber Dill Salad Light, crunchy, and full of flavor! Perfect for summer meals.

Poke and Quinoa Salad Hawaiian Ahi Poke Bowl with Quinoa & Sesame Soy Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water 1/2 lb sushi-grade ahi tuna, diced 2 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon sesame oil 1 teaspoon rice vinegar 1/2 teaspoon honey or maple syrup 1/2 avocado, diced 1/2 cucumber, sliced thin 1/4 cup shredded carrots 2 radishes, sliced thin 2 tablespoons chopped green onion 1 teaspoon sesame seeds Optional toppings: pickled ginger, seaweed salad, sriracha mayo, microgreens Directions: In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and gently toss to coat. Marinate in the fridge for 10–15 minutes. To assemble, divide quinoa between bowls. Top with marinated tuna, avocado, cucumber, carrots, radishes, and green onion. Drizzle with any extra marinade and sprinkle with sesame seeds. Add optional toppings if desired. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 470 kcal | Servings: 2 servings #pokebowl #quinoasalad #sushigradeahi #healthybowls #hawaiianfood #glutenfreelunch #asianfusion #tunalovers #powerbowl #wholefoods #omega3boost #mealprepideas #lunchinspo #cleaneating #lightandfresh #pescatarian #lowcarbmeals #healthybalance #pokerecipe #nutrientdense Light, fresh, and packed with protein—this Poke and Quinoa Salad is your new favorite lunch bowl. Perfectly marinated ahi and all the colorful toppings!

Chicken and Cauliflower Rice Bowl Garlic Herb Chicken with Cauliflower Rice and Veggie Medley Ingredients: 2 chicken breasts, boneless and skinless 2 tbsp olive oil (divided) 1/2 tsp garlic powder 1/2 tsp smoked paprika Salt and pepper, to taste 1 small head cauliflower, grated or pulsed into rice-sized pieces 1/2 cup diced red bell pepper 1/2 cup diced zucchini 1/4 red onion, finely chopped 1 garlic clove, minced 1 tbsp lemon juice 2 tbsp fresh parsley or cilantro, chopped Optional toppings: avocado slices, sesame seeds, hot sauce, or tahini drizzle Directions: Season chicken breasts with garlic powder, smoked paprika, salt, and pepper. Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken for 5–6 minutes per side, or until cooked through. Remove and let rest before slicing. In the same skillet, add remaining olive oil. Sauté red onion and garlic for 1–2 minutes. Add bell pepper and zucchini and cook for another 3–4 minutes. Stir in cauliflower rice and cook for 4–5 minutes until tender but not mushy. Season with lemon juice, salt, and pepper. Assemble bowls with cauliflower rice base, sliced chicken, and optional toppings. Garnish with fresh herbs. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 360 kcal (per serving) | Servings: 2 servings #cauliflowerrice #lowcarbmeals #chickenbowls #healthylunchideas #grainfree #easymealprep #lowcarbrecipes #whole30 #paleomeal #cleanrecipes #chickendinner #healthycomfortfood #veggiebowl #simpleingredients #quicklunch #glutenfreerecipes #lightandfresh #flavorpacked #realfoodbowl #grainfreecooking Light, filling, and full of flavor This Chicken and Cauliflower Rice Bowl is perfect for clean eating with big taste!

Chicken and Collard Green Soup Hearty Chicken & Collard Green Soup with Garlic and Herbs Ingredients: 2 tbsp olive oil 1 small onion, diced 2 garlic cloves, minced 2 carrots, sliced 2 celery stalks, chopped 6 cups chicken broth 2 cooked chicken breasts, shredded (or use rotisserie) 3 cups chopped collard greens, stems removed 1 tsp dried thyme 1/2 tsp smoked paprika Salt and black pepper, to taste Juice of 1/2 lemon (optional, for brightness) Directions: In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté for 5–6 minutes until softened. Add garlic, thyme, and paprika. Cook for 1 minute more. Pour in chicken broth and bring to a simmer. Add shredded chicken and chopped collard greens. Simmer uncovered for 15–20 minutes until greens are tender. Season with salt, pepper, and lemon juice to taste. Serve hot with crusty bread or cornbread, if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 310 kcal (per serving) | Servings: 4 servings #chickensoup #collardgreens #souprecipe #comfortfood #southerncooking #greensoup #homemadesoup #chickenbroth #nutritiousmeals #easyrecipes #heartybowl #healthycomfortfood #simpleingredients #garlicherbs #seasonalsoup #cozykitchen #lowcarbdinner #soupforfall #southernsoulfood #realfoodrecipe A warm bowl of goodness This Chicken & Collard Green Soup is rustic, flavorful, and perfect for soul-soothing comfort.

Shrimp and Cranberry Sauce Pan-Seared Shrimp with Sweet-Tart Cranberry Chili Glaze Ingredients: 500g (1 lb) raw shrimp, peeled and deveined 1 tbsp olive oil Salt and pepper, to taste 1 cup fresh or frozen cranberries 2 tbsp orange juice 2 tbsp honey or maple syrup 1 tsp grated fresh ginger 1 small red chili (optional, finely chopped) 1 tsp soy sauce 1 tsp rice vinegar or apple cider vinegar 1 garlic clove, minced Directions: In a saucepan, combine cranberries, orange juice, honey, ginger, chili, soy sauce, vinegar, and garlic. Simmer over medium heat for 10–12 minutes until the cranberries burst and the sauce thickens. Remove from heat and cool slightly. While the sauce cools, pat the shrimp dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add shrimp and sear for 2–3 minutes on each side until pink and just cooked through. Drizzle or brush the warm cranberry sauce over the shrimp or toss them together in the pan for a sticky glaze. Serve hot with rice, couscous, or greens — garnished with herbs or citrus zest if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 230 kcal (per serving) | Servings: 4 servings #shrimpcranberry #holidayseafood #sweetandspicyglaze #seafoodrecipes #shrimpdinner #cranberrysauce #festivemeals #quickseafood #weeknightdinnerideas #spicyshrimp #fruitbasedsauces #easyglaze #fusionflavors #boldshrimp #cranberryginger #pansearedshrimp #gourmetathome #coastalfare #lowcarbmeals #festiveflavor Shrimp + cranberry = unexpected magic This sweet-tart chili glaze brings bold flavor to the table — perfect for cozy dinners or holiday feasts!