1. Sunrise Shakshuka:
   Ingredients:

• 1 large onion
• 1 red bell pepper
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp paprika
• 4 large ripe tomatoes, chopped
• 4 large eggs
• Salt to taste
• 2 cups spinach
• Olive oil

Method:

• Heat oil in a large pan. Add onions and bell peppers, cook until soft.
• Add garlic, cumin, and paprika. Cook for another minute.
• Add chopped tomatoes and cook until they break down and become saucy.
• Stir in the spinach until wilted.
• Make wells in the sauce and crack the eggs into each well.
• Cover the pan and cook until the eggs are done to your liking.
• Season with salt, serve with crusty bread.

1. Mediterranean Quinoa Salad:
   Ingredients:

• 1 cup quinoa
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 can chickpeas, drained and rinsed
• 1/2 cup kalamata olives
• 1/2 cup feta cheese
• Lemon vinaigrette (1/4 cup olive oil, juice of 1 lemon, 1 garlic clove minced, salt and pepper to taste)

Method:

• Cook quinoa as per package instructions, let it cool.
• In a large bowl, combine quinoa, cucumber, bell pepper, chickpeas, olives, and feta cheese.
• In a small bowl, whisk together the vinaigrette ingredients.
• Pour the dressing over the salad, toss to combine.

1. Thai Basil Chicken Stir-fry:
   Ingredients:

• 500g chicken breast, thinly sliced
• 2 cloves garlic, minced
• 2 bird’s eye chili, finely chopped
• 2 cups Thai basil leaves
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• Oil for frying

Method:

• Heat oil in a wok, add garlic and chili, fry until fragrant.
• Add chicken and stir-fry until cooked.
• Add soy sauce, oyster sauce, and sugar. Stir well.
• Add basil leaves, stir quickly until wilted.
• Serve with steamed jasmine rice.

1. Baked Zucchini Fries:
   Ingredients:

• 2 zucchinis
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup Panko breadcrumbs
• 1/2 cup Parmesan cheese
• Salt and pepper to taste

Method:

• Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
• Cut zucchinis into fries-like strips.
• Dredge zucchini strips in flour, dip in beaten eggs, and then coat in a mixture of Panko breadcrumbs and Parmesan cheese.
• Arrange on the prepared baking sheet. Bake for 20-25 minutes until golden and crispy.

1. Berry-Mint Infused Water:
   Ingredients:

• 1 cup mixed berries (strawberries, raspberries, blueberries)
• 10 fresh mint leaves
• 1 lemon, sliced
• Water

Method:

• In a large pitcher, add berries, mint leaves, and lemon slices.
• Fill the pitcher with water, stir well.
• Refrigerate for at least 2 hours before serving to allow the flavors to infuse.

Enjoy