Ingredients:

• 2 sweet potatoes, peeled and diced


• 2 cups fresh spinach, chopped


• 1/2 cup feta cheese, crumbled


• 6 eggs


• 1/4 cup milk


• Salt and pepper to taste


• 2 tablespoons olive oil


• 1/2 teaspoon dried thyme


• 1/2 teaspoon paprika

Instructions:

Start by heating the oven to 350F 175C

Warm up the olive oil in a big skillet that can go in the oven over medium heat

It will take about 5 minutes of cooking after adding the diced sweet potatoes until they start to get soft

After you add the chopped spinach, cook for another two to three minutes or until the spinach wilts

Add the eggs, milk, salt, pepper, dried thyme, and paprika to a bowl and mix them together using a whisk

Spread the egg mix out over the spinach and sweet potatoes in the skillet

Add some broken up feta cheese on top

Place the skillet in an oven that has already been heated up

Bake the frittata for 15 to 20 minutes, or until it is set and the edges are golden brown

Take it out of the oven and let it cool down for a few minutes before cutting it

Enjoy your warm Sweet Potato, Spinach, and Feta Frittata!

Ingredients:

• 200g firm tofu, drained and pressed


• 2 medium potatoes, boiled and mashed


• 1 small onion, finely chopped


• 2 cloves garlic, minced


• 1/4 cup breadcrumbs


• 2 tablespoons chopped fresh cilantro


• 1 teaspoon ground cumin


• 1/2 teaspoon turmeric powder


• 1/2 teaspoon paprika


• Salt and pepper to taste


• 2 tablespoons vegetable oil, for frying

Instructions:

In a large mixing bowl, crumble the drained tofu

Add the mashed potatoes, chopped onion, minced garlic, breadcrumbs, cilantro, cumin, turmeric, paprika, salt, and pepper

Mix well until combined

Divide the mixture into equal portions and shape them into patties

Heat vegetable oil in a skillet over medium heat

Cook the patties for about 4-5 minutes on each side or until they are golden brown and crispy

Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil

Serve hot with your favorite dipping sauce or in a burger bun with lettuce, tomato, and sauce

Ingredients:

• 1 cup quinoa


• 2 cups water


• 4 cups chopped kale


• 1 cup mandarin orange segments


• 1/2 cup sliced almonds


• 1/4 cup dried cranberries


• 1/4 cup crumbled feta cheese


• For the dressing:


• 3 tablespoons olive oil


• 2 tablespoons freshly squeezed orange juice


• 1 tablespoon honey


• 1 teaspoon Dijon mustard


• Salt and pepper to taste

Instructions:

Run cold water over the quinoa and drain it

Bring 2 cups of water to a boil in a medium-sized saucepan

Turn the heat down to low, add the rinsed quinoa, cover, and simmer for 15 to 20 minutes, until the quinoa is soft and the water is absorbed

Use a fork to fluff up the quinoa, then let it cool to room temperature

After the quinoa has cooled, add the chopped kale, mandarin orange segments, sliced almonds, dried cranberries, and crumbled feta cheese to a large salad bowl

A small bowl with honey, Dijon mustard, salt, and pepper should be used to mix the olive oil, freshly squeezed orange juice, and pepper

Put the salad ingredients in a bowl

Add the dressing

Toss the salad to make sure everything is covered

Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix

If you want, you can serve the Mandarin Quinoa and Kale Bowl cold and top it with extra mandarin orange segments and sliced almonds

Ingredients:

• 1 cup chocolate chips


• 1/2 cup stout beer


• 1/2 cup beer nuts


• 2 cups all-purpose flour


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup unsalted butter, softened


• 1/2 cup granulated sugar


• 1/2 cup brown sugar


• 1 teaspoon vanilla extract


• 1 large egg

Instructions:

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Warm the stout beer slowly over low heat in a small saucepan until it's only about 1/4 cup left

Wait for it to cool down

Mix the flour, baking soda, and salt together in a bowl using a whisk

Melt the butter and mix it with the white sugar and brown sugar in a separate large bowl until the mixture is light and fluffy

Mix in the egg, vanilla extract, and stout beer that has been boiled down

Slowly add the dry flour mixture to the wet ingredients and mix just until everything is combined

The beer nuts and chocolate chips should be carefully mixed in

Place tablespoon-sized balls of cookie dough about 2 inches apart on the baking sheet that has been prepared

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

You can eat these triple delight cookies with your favorite stout or drink

Ingredients:

• 1 cup red lentils


• 1 can chickpeas, drained and rinsed


• 1 onion, chopped


• 2 cloves garlic, minced


• 1 carrot, diced


• 1 can diced tomatoes


• 4 cups vegetable broth


• 1 teaspoon ground cumin


• 1 teaspoon ground coriander


• 1 teaspoon smoked paprika


• 1/2 teaspoon turmeric


• 1/2 teaspoon cinnamon


• Salt and pepper to taste


• Fresh cilantro or parsley for garnish

Instructions:

In a large pot, saut the onion and garlic until translucent

Add the carrot, lentils, chickpeas, diced tomatoes, vegetable broth, and spices

Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender

Season with salt and pepper to taste

Serve hot, garnished with fresh cilantro or parsley

Ingredients:

• 2 boneless, skinless chicken breasts


• Salt and black pepper to taste


• 1/4 cup balsamic vinegar


• 2 tablespoons olive oil


• 2 peaches, sliced


• 4 cups mixed salad greens


• 1/4 cup fresh basil leaves, torn


• 4 slices prosciutto


• 1/4 cup crumbled feta cheese


• 1/4 cup chopped walnuts


• 2 tablespoons balsamic glaze

Instructions:

Preheat your grill or grill pan to medium-high heat

Season the chicken breasts with salt and black pepper

In a small bowl, mix the balsamic vinegar and olive oil to create a marinade

Place the chicken breasts in a resealable plastic bag and pour in the marinade

Seal the bag and massage the marinade into the chicken

Allow it to marinate for at least 15 minutes

While the chicken is marinating, heat a skillet over medium heat

Add the prosciutto slices and cook until crispy, about 2-3 minutes per side

Remove the prosciutto from the skillet and crumble it

Grill the marinated chicken breasts for 6-8 minutes per side, or until they are cooked through and have grill marks

Remove from the grill and let them rest for a few minutes before slicing them

In a large salad bowl, combine the mixed greens, sliced peaches, torn basil leaves, crumbled feta cheese, and chopped walnuts

Top the salad with the sliced chicken and crispy prosciutto

Drizzle balsamic glaze over the salad as a dressing

Toss the salad gently to combine all the ingredients

Serve immediately and enjoy!