Mixed greens, cherry tomatoes, and cucumbers.

Garden Salad

Lemonade

Grilled steak, quinoa, and seasonal vegetables.

Grilled Steak Bowl

Crispy chicken, brown rice, and fresh veggies.

Crispy Chicken Bowl

Rinse the mixed greens under cold water and dry them using a salad spinner. Halve the cherry tomatoes and slice the cucumber into thin rounds.

Prepare the vegetables

In a large salad bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.

Combine ingredients

In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad.

Dress the salad

Gently toss the salad to combine all ingredients and ensure the dressing is evenly distributed. Serve immediately.

Toss and serve

Mixed greens

Cherry tomatoes

Cucumber

Olive oil

Balsamic vinegar

Salt

Black pepper

Roll the lemons on a countertop to soften them, then cut them in half and juice them using a citrus juicer or by hand. Ensure to remove any seeds.

Juicing the Lemons

In a small saucepan, combine 1 cup of water and the granulated sugar. Heat over medium heat until the sugar dissolves completely, then remove from heat and let it cool.

Making the Simple Syrup

In a large pitcher, combine the freshly squeezed lemon juice, the simple syrup, and the remaining 3 cups of water. Stir well to combine.

Combining Ingredients

Taste the lemonade and adjust sweetness by adding more sugar or water as needed.

Adjusting to Taste

Add ice cubes to glasses, pour the lemonade over the ice, and garnish with mint leaves if desired.

Serving

Fresh lemons

Granulated sugar

Water

Ice cubes

Mint leaves (optional)

Rinse the quinoa under cold water. In a medium pot, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Cook Quinoa

Chop bell pepper, zucchini, and cherry tomatoes into bite-sized pieces. In a large bowl, toss the vegetables with 1 tablespoon of olive oil, minced garlic, salt, and black pepper.

Prepare Vegetables

Preheat the grill to medium-high heat. Season the steak with salt and black pepper. Grill for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from grill and let it rest for 5 minutes before slicing.

Grill Steak

Place the seasoned vegetables on the grill. Grill for about 3-4 minutes, turning occasionally, until they are tender and slightly charred.

Grill Vegetables

In a serving bowl, layer the quinoa, grilled steak (sliced), and grilled vegetables. Drizzle with remaining olive oil and top with fresh parsley.

Assemble Bowl

Steak (sirloin or ribeye)

Quinoa

Bell pepper (mixed colors)

Zucchini

Garlic (minced)

Fresh parsley (chopped)

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of brown rice and a pinch of salt. Reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the water is absorbed. Fluff with a fork.

Cook the Rice

While the rice is cooking, season the chicken breasts with salt, black pepper, garlic powder, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side until golden brown and fully cooked. Remove from skillet and let rest before slicing.

Prepare the Chicken

In the same skillet, add another tablespoon of olive oil if needed. Add the sliced bell pepper, broccoli florets, and sliced carrot. Stir-fry for 5-7 minutes until vegetables are tender-crisp.

Cook the Vegetables

In bowls, layer the cooked brown rice, sliced crispy chicken, and stir-fried veggies. Drizzle with soy sauce and sprinkle sesame seeds on top for garnish.