**Breakfast - Mexican Orange Pancakes**

**Recipe Presentation:** 

Ingredients:

1. 2 cups of flour
2. 1 tbsp baking powder
3. 1/2 tsp salt
4. 2 large eggs
5. 1 1/2 cup of fresh orange juice
6. 1 tbsp of orange zest
7. 1/4 cup sugar
8. 4 tbsp of melted unsalted butter
9. 1 cup of natural yogurt
10. Cooking spray or additional melted butter
11. Maple syrup and sliced oranges for serving
12. A dash of cinnamon (optional)

Instructions:

1. In a large bowl, mix together the flour, baking powder, and salt.
2. In a separate bowl, whisk the eggs. Add orange juice, orange zest, sugar, melted butter, and yogurt. Mix until smooth.
3. Pour the wet mixture into the flour mixture and stir until blended. Let the batter rest for about 10 minutes.
4. Heat a large skillet over medium heat and coat with cooking spray or a thin layer of melted butter.
5. Pour 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form on the surface, flip and cook until browned on the other side.
6. Serve warm with maple syrup, sliced oranges, and a sprinkle of cinnamon if desired.

**Grocery List:**
1. Flour - 2 cups
2. Baking powder - 1 tbsp
3. Salt - 1/2 tsp
4. Large eggs - 2
5. Fresh oranges - 6-7 (for juice and zest)
6. Sugar - 1/4 cup
7. Unsalted butter - 4 tbsp
8. Natural yogurt - 1 cup
9. Cooking spray or additional butter
10. Maple syrup
11. Cinnamon 

**Nutritional Information:**

- *Calories per Serving*: Approximately 250 calories per pancake. 
- *Servings per Recipe*: Yield is 8-10 pancakes.

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**Lunch - Mediterranean test12345600 Quinoa Salad** (assuming 'test12345600' is a placeholder for 'chicken', let's proceed as following)

**Recipe Presentation:**

Ingredients:

1. 1 lb boneless, skinless chicken breast
2. 1 cup quinoa
3. 2 cups of water
4. 1 large cucumber, diced
5. 1 cup cherry tomatoes, halved
6. 1/2 cup Kalamata olives, pitted and sliced
7. 1/2 cup feta cheese
8. 1/4 cup extra virgin olive oil
9. Juice of 1 lemon
10. 2 tbsp fresh parsley, chopped
11. Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water. In a saucepan, bring water and quinoa to a boil, reduce heat, cover, and simmer for about 15 minutes.
2. While the quinoa is cooking, season the chicken breasts with salt and pepper and cook on a preheated grill or stovetop griddle until no longer pink in the center (about 6-7 minutes per side). Let the chicken rest for a few minutes and then dice it into bite-size pieces.
3. In a large bowl, combine the cooked quinoa, diced chicken, cucumber, tomatoes, olives, and feta.
4. In a small bowl, whisk together olive oil, lemon juice, parsley, salt, and pepper. Pour over the salad and gently toss to combine.
5. Chill the salad for about an hour before serving (optional).

**Grocery List:**
1. Boneless, skinless chicken breast - 1 lb
2. Quinoa - 1 cup
3. Large cucumber - 1
4. Cherry tomatoes - 1 cup
5. Kalamata olives - 1/2 cup
6. Feta cheese - 1/2 cup
7. Extra virgin olive oil - 1/4 cup
8. Lemon - 1
9. Fresh parsley - 2 tbsp
10. Salt and pepper

**Nutritional Information:**

- *Calories per Serving*: Approximately 400 calories per serving. 
- *Servings per Recipe*: Yield is 4 servings.