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Raw zucchini noodles tossed in a fresh basil pesto with cherry tomatoes and toasted pine nuts.
Zucchini noodles need one piece of technique: salt them first. Ten minutes on a paper towel draws out the water, so the pesto coats the noodles instead of pooling at the bottom of the bowl.
No cooking required beyond a quick pan-toast of the pine nuts.
Salmon fillets baked over lemony greens in 25 minutes — one tray, plenty of protein, almost no cleanup.
One base recipe, three flavours: berry, chocolate, and apple-cinnamon. Breakfast ready before you wake up.
A 15-minute chickpea salad with cucumber, tomato, red onion, and a lemon-olive oil dressing that keeps for days.
Boiled, smashed, and roasted until the edges shatter — served with a two-minute garlic aioli.
Straightforward steps, came out perfect first try.