Chardonnay Chicken Skewers

These Chardonnay chicken skewers are a delightful pairing with Palatine Hills Neufeld Vineyard Chardonnay 2016. The wines subtle oakiness and citrus notes complement the savory chicken, while its crisp acidity cuts through the richness of the dish.

Ingredients:

• 1 lb chicken breast, cubed
• 1/2 cup Palatine Hills Neufeld Vineyard Chardonnay 2016
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, sliced for garnish

Instructions:

In a bowl, combine Chardonnay, olive oil, minced garlic, dried thyme, salt, and black pepper

Add chicken cubes to the marinade, ensuring they are evenly coated

Marinate in the refrigerator for at least 30 minutes

Preheat grill to medium-high heat

Thread marinated chicken onto skewers

Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred

Serve hot, garnished with lemon slices

Lime Coconut Bliss Balls

The delightful combination of creamy coconut and tart lime makes these Paleo Lime Coconut Bliss Balls an ideal snack or treat. They are a guilt-free treat that can be enjoyed at any time of day because they are loaded with beneficial fats and natural sweetness.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1 cup raw cashews
• Zest and juice of 2 limes
• 3 tablespoons coconut oil, melted
• 2 tablespoons honey or maple syrup
• Pinch of sea salt

Instructions:

Shredded coconut, raw cashews, lime zest, lime juice, melted coconut oil, honey or maple syrup, and a dash of sea salt should all be combined in a food processor

Blend until a sticky dough forms and the mixture comes together

Roll the mixture into tiny balls with a diameter of about an inch using your hands

Arrange the bliss balls on a parchment paper-lined baking sheet

To firm up, refrigerate for a minimum of half an hour

Once firm, serve right away or store in the fridge for up to a week in an airtight container

Slow Cooker Sweet Potatoes

With this slow cooker recipe, you can make sweet potatoes that are soft and full of flavor. This is an easy, hands-off way to cook this versatile vegetable. You can change up the toppings to make a tasty vegan meal.

Ingredients:

• 4 medium sweet potatoes, scrubbed and dried
• 1 tablespoon olive oil
• Salt to taste
• Optional toppings: vegan butter, chopped herbs, vegan sour cream, black beans, avocado slices, salsa

Instructions:

Pierce each sweet potato several times with a fork or knife

Rub olive oil all over each sweet potato and sprinkle with salt

Wrap each sweet potato in aluminum foil

Place the wrapped sweet potatoes in the slow cooker

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until tender

Carefully unwrap the sweet potatoes and serve hot with desired toppings

Lemon Chili Chicken

The sour taste of lemon and the heat of chili powder come together in this recipe for lemon chili chicken, making a tasty and flavorful dish. Its great for a quick dinner during the week or a barbecue on the weekend.

Ingredients:

• 4 chicken breasts
• 2 lemons juiced
• 3 tablespoons olive oil
• 2 cloves garlic minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

In a bowl, mix lemon juice, olive oil, minced garlic, chili powder, paprika, salt, and pepper

Add chicken breasts to the marinade and coat well

Let it marinate for at least 30 minutes in the refrigerator

Preheat grill to medium-high heat

Remove chicken from marinade and discard excess marinade

Grill chicken for 6-7 minutes per side, or until fully cooked and juices run clear

Garnish with fresh cilantro before serving

Stuffed Portobello Mushroom Burger

This Stuffed Portobello Mushroom Burger is a delicious vegetarian option thats perfect for grilling season. Juicy portobello mushrooms are filled with a flavorful breadcrumb mixture, grilled to perfection, and topped with gooey mozzarella cheese. Serve on toasted buns with your favorite burger toppings for a satisfying meal

Ingredients:

• 2 large portobello mushrooms
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 slices mozzarella cheese
• 2 hamburger buns
• Lettuce leaves, tomato slices, and any desired toppings for serving

Instructions:

Preheat grill to medium-high heat

Remove stems from portobello mushrooms and gently scrape out the gills using a spoon

In a small bowl, mix breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper

Stuff the breadcrumb mixture into the mushroom caps

Grill mushrooms over indirect heat for about 8-10 minutes per side, until tender

During the last few minutes of grilling, place a slice of mozzarella cheese on each mushroom cap and allow it to melt

Toast hamburger buns on the grill if desired

Assemble burgers by placing grilled portobello mushrooms on the bottom half of each bun

Top with lettuce leaves, tomato slices, and any desired toppings

Cover with the top half of the bun and serve immediately

Avocado Tuna Salad

A refreshing and nutritious salad featuring creamy avocado and protein-rich tuna, tossed with fresh vegetables and a zesty lime dressing.

Ingredients:

• 2 ripe avocados, diced
• 2 cans 5 ounces each tuna, drained
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Chop the red onion, cucumber, cherry tomatoes in half, the avocado, and the cilantro and put them all in a large bowl

Pour olive oil and lime juice over the salad ingredients

Toss everything together gently until its all well mixed

Add pepper and salt to taste

You can serve it right away or put it in the fridge for 30 minutes to let the flavors mix

Have fun

Strawberry Quinoa Crisps and A Big Thank You

Enjoy the healthy mix of quinoa, fresh strawberries, and a crunchy topping in these Strawberry Quinoa Crisps. Smile and say thank you out loud while enjoying this tasty and healthy dessert.

Ingredients:

• 1 cup quinoa
• 2 cups fresh strawberries, sliced
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/4 cup chopped almonds
• 1/4 cup shredded coconut

Instructions:

Set the oven to 350F 175C and heat it up

Rinse the quinoa under cold water and cook it as directed on the package

Cooked quinoa, sliced strawberries, maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt should all be put in a large bowl together

Combine well

Put the rolled oats, almond flour, chopped almonds, and shredded coconut in a different bowl

Add the dry ingredients to the bowl with the strawberry and quinoa

Stir everything together until its well mixed

Spread the mixture out evenly in a baking dish that has been greased

Put it in an oven that is already hot and bake for 25 to 30 minutes, or until the top is golden brown and crispy

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

Say thank you with the Strawberry Quinoa Crisps to show appreciation for the tasty treat

Nachos Carne Asada Tacos

Nachos Carne Asada Tacos are a delicious fusion of Mexican flavors, combining grilled carne asada with the toppings youd find on nachos. These tacos are perfect for a quick and flavorful meal.

Ingredients:

• 1 lb carne asada thinly sliced
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese your choice
• 1/4 cup sour cream
• 1/4 cup guacamole
• 1/4 cup salsa
• 8 small corn tortillas
• 1 lime cut into wedges
• Salt and pepper to taste
• Cooking oil for grilling

Instructions:

Preheat your grill to high heat

Season the carne asada with salt and pepper

Grill the carne asada for 2-3 minutes per side or until it reaches your desired level of doneness

Remove from the grill and let it rest for a few minutes before slicing it into thin strips

While the carne asada is resting, warm the corn tortillas on the grill for about 30 seconds per side

To assemble the tacos, place a few slices of carne asada on each tortilla

Top with diced tomatoes, onions, and shredded cheese

Add a dollop of sour cream, guacamole, and salsa to each taco

Garnish with chopped cilantro and a squeeze of lime juice

Serve the Nachos Carne Asada Tacos hot and enjoy

Italian Tortellini Salad

A tasty and refreshing salad with cherry tomatoes, black olives, red onion, basil, Parmesan cheese, and a tangy balsamic vinaigrette dressing mixed with cheese tortellini.

Ingredients:

• 1 package cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup balsamic vinaigrette dressing
• Salt and pepper to taste

Instructions:

Cook the tortellini according to package instructions

Drain and rinse with cold water to cool

In a large bowl, combine the cooked tortellini, cherry tomatoes, black olives, red onion, basil, and Parmesan cheese

Drizzle the balsamic vinaigrette dressing over the salad and toss gently to coat all ingredients

Season with salt and pepper to taste

Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld

Serve chilled and enjoy

Breakfast Pita Pizza Vegan

You can start your day with these tasty and filling vegan breakfast pita pizzas. They are quick and easy to make, and they are full of healthy ingredients that make them taste great.

Ingredients:

• 2 whole wheat pitas
• 1/2 cup vegan tomato sauce
• 1 cup spinach, chopped
• 1/2 cup cherry tomatoes, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 1/4 cup vegan mozzarella cheese, shredded
• 1 tablespoon nutritional yeast
• Salt and pepper to taste

Instructions:

Preheat the oven to 375F 190C

Spread tomato sauce evenly over each pita

Sprinkle spinach, cherry tomatoes, red onion, and black olives over the sauce

Top with vegan mozzarella cheese and sprinkle with nutritional yeast

Season with salt and pepper to taste

Place the prepared pitas on a baking sheet lined with parchment paper

Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the edges of the pitas are crispy

Remove from the oven and let cool slightly before slicing

Serve hot and enjoy your vegan breakfast pita pizzas