Ingredients:

• 4 cups Brussel sprouts, shredded
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• 6 slices bacon, chopped
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• 2 cloves garlic, minced
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• 2 tablespoons olive oil
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• Salt and pepper to taste
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Instructions:

In a large skillet, cook bacon over medium heat until crispy

Remove bacon and set aside, leaving bacon grease in the skillet

Add olive oil to the skillet with bacon grease

Add minced garlic and saut for 1-2 minutes until fragrant

Add shredded Brussel sprouts to the skillet and cook for 5-7 minutes, stirring occasionally, until they are tender but still bright green

Season with salt and pepper to taste

Stir in cooked bacon pieces

Serve hot and enjoy!

Ingredients:

• 1 cup quinoa, cooked and cooled
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• 2 cups diced watermelon
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• 1 cup cucumber, diced
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• 1/2 cup red onion, finely chopped
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• 1/4 cup fresh mint leaves, chopped
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• 1/4 cup crumbled feta cheese
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• 1/4 cup chopped almonds
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• 1/4 cup olive oil
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• 2 tablespoons balsamic vinegar
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• Salt and pepper to taste
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Instructions:

Cook the quinoa and put it in a large bowl

Add the diced watermelon, cucumber, red onion, and fresh mint leaves

Take a different small bowl and mix the olive oil and balsamic vinegar with a whisk

This will make the dressing

Add pepper and salt to taste

Pour the dressing over the salad and toss it gently to mix everything together

Crumble some feta cheese and chop up some almonds to put on top of the salad

Enjoy! Serve cold

Ingredients:

• 4 cod fish fillets
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• 2 tablespoons olive oil
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• 2 cloves garlic, minced
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• 1 teaspoon paprika
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• 1/2 teaspoon salt
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• 1/4 teaspoon black pepper
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• 1 lemon, sliced
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• 2 tablespoons chopped fresh parsley
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Instructions:

Preheat oven to 400F 200C

Place cod fillets on a baking sheet lined with parchment paper

In a small bowl, mix together olive oil, minced garlic, paprika, salt, and black pepper

Brush the mixture onto both sides of the cod fillets

Top each fillet with a slice of lemon

Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork

Garnish with chopped parsley before serving

Ingredients:

• 2 cups jackfruit, canned and drained
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• 1 tablespoon olive oil
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• 1/2 onion, finely chopped
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• 2 cloves garlic, minced
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• 1/2 cup barbecue sauce
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• 4 hamburger buns, toasted
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• 1 cup coleslaw mix
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Instructions:

Set a pan on medium heat and add the olive oil

Put in the minced garlic and chopped onions

Saut until the onions become clear

Add the drained jackfruit to the pan and break it up with a fork for 5 to 7 minutes, until it looks like pulled pork

Add barbecue sauce to the jackfruit and mix it around to cover it completely

For an extra 5 minutes, cook

Put together the sandwiches by spreading a lot of the jackfruit mixture on the bottom half of each toasted bun

Add the other half of the bun and the coleslaw mix on top

Serve right away

Ingredients:

• 4 boneless, skinless chicken breasts
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• 2 tablespoons olive oil
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• 3 cloves garlic, minced
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• 1 lemon, juiced and zested
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• 1 teaspoon dried oregano
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• 1 teaspoon dried thyme
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• Salt and pepper to taste
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Instructions:

Season chicken breasts with salt and pepper

In the Instant Pot, select saut mode and heat olive oil

Add minced garlic and saut until fragrant

Add chicken breasts and brown on both sides

Add lemon juice, lemon zest, oregano, and thyme

Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes

Once done, do a quick pressure release and carefully open the lid

Serve hot, garnished with fresh herbs if desired