Chile and Spice Rubbed Roasted Salmon

A zesty Chile and Spice rub will take your salmon to the next level, creating a perfect balance of savory, smoky, and hot flavors. This dish is great for a barbecue because it's easy to make and has a flavor that will wake you up.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Lime wedges for serving

Instructions:

Turn on the oven and heat it up to 400F 200C

Put cumin, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a small bowl

Mix these spices together to make the spice rub

Put the salmon fillets on a baking sheet that has parchment paper on it

Use an olive oil brush to cover all of the salmon fillets evenly

Cover both sides of each fillet with a thick layer of the spice mixture

Warm the oven up and put the salmon in it

Roast it for 12 to 15 minutes, or until it flakes easily with a fork

With lime wedges on the side, the Chile and Spice Rubbed Roasted Salmon will taste great

Enjoy your roasted salmon, it tastes great!

Ultimate Vegan Protein Burrito

This Ultimate Vegan Protein Burrito is packed with plant-based protein from quinoa, black beans, lentils, and brown rice, along with a variety of vegetables for flavor and nutrition. It's a satisfying and nutritious meal that's perfect for any time of day.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked black beans
• 1 cup cooked brown rice
• 1 cup cooked lentils
• 1 cup chopped spinach
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/2 cup chopped bell peppers
• 1/4 cup chopped cilantro
• 1 avocado, sliced
• 4 large whole wheat tortillas
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Salsa and guacamole for serving

Instructions:

In a large skillet, heat olive oil over medium heat

Add red onion and bell peppers, cook until softened

Add cooked quinoa, black beans, brown rice, lentils, spinach, tomatoes, cilantro, cumin, paprika, salt, and pepper

Stir well to combine

Cook for 5-7 minutes until heated through

Warm the tortillas in a separate skillet or in the microwave

Place a portion of the filling mixture onto each tortilla

Top with sliced avocado

Fold in the sides of the tortilla, then roll up tightly to form a burrito

Serve with salsa and guacamole on the side

Wild at Heart Cookies

Every bite of these heartwarming cookies contains the wild flavors of cranberries, dark chocolate, and nuts. They're ideal for those who enjoy a little adventure in their sweets.

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup rolled oats
• 1/4 cup dried cranberries
• 1/4 cup dark chocolate chunks
• 1/4 cup chopped pecans or walnuts

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a small bowl, whisk together the flour, baking soda, and salt

In a larger mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the dry flour mixture into the wet ingredients, mixing until just incorporated

Stir in the rolled oats, dried cranberries, dark chocolate chunks, and chopped nuts

Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delightful wild at heart cookies with a cup of your favorite beverage!

Purple Power Salad

There are lots of healthy foods and bright colors in this Purple Power Salad. This dish is light and tasty, and it goes well as a side for dinner or as a light lunch.

Ingredients:

• 2 cups shredded purple cabbage
• 1 cup shredded purple kale
• 1 cup cooked quinoa
• 1 cup shredded purple carrots
• 1/2 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pumpkin seeds
• 1/4 cup dried cranberries
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

Diced red onion, chopped parsley, toasted pumpkin seeds, dried cranberries, and shredded purple cabbage

Put all of these ingredients in a large bowl

To make the dressing, mix the lemon juice, olive oil, maple syrup, salt, and pepper in a small bowl with a whisk

Add the dressing to the salad and mix it all together

Serve right away or put in the fridge until you're ready to serve