EDGE Exclusive: Reader Recipes from Velas Resorts

Are you looking for culinary inspiration? The world-class chefs from Velas Resorts have created recipes based on pantry and fridge items from EDGE reader submissions. Six resorts throughout Mexico cater to every type of traveler with one thing in common: delicious cuisine.

The luxury properties each offer something unique, from serene spa experiences to eco adventures and cultural immersions. LGBTQ travelers love the oceanfront Velas Vallarta in the heart of Puerto Vallarta. Or for a more secluded option, consider Grand Velas Riviera Nayarit just north of the city and with convenient access to natural wonders like Marietas Islands and the vibrant beach town of Sayulita.

During the coronavirus pandemic, Velas Resorts' #BetterTogether campaign is showcasing easy-to-make recipes and at-home activities until travelers can, once again, experience the pristine waters, leisure activities and world-class amenities throughout the resorts. Want to have a recipe created just for you? Click Here.

In the meantime, enjoy these inventive ideas to use what's in your kitchen.

Chicken Salad with Broccoli, Sweet Potato and Avocado

1 boneless, skinless chicken breast
1 cup of broccoli florets
1 medium sweet potato
1 medium avocado
1 lime

Peel and dice the sweet potato into 1-inch pieces. Cover with water in a medium pot and bring to a boil. Add a hefty pinch of salt and cook until potatoes are tender, about 35 minutes. Remove from water with a slotted spoon and set aside.

Use the same water to cook broccoli florets for 2 minutes. Drain and rinse under cold water or submerge in an ice bath. This "shocking" stops the cooking process and preserves the beautiful bright green color.

Preheat a skillet over medium-high heat with a splash of olive oil. Dice the chicken into bite-size pieces. Season with salt and pepper and cook until golden. (Internal temperature should be 165�F. Set aside to cool.

Dice avocado into small pieces. In a medium bowl, combine sweet potatoes, broccoli, chicken and avocado. Add juice from the lime and salt. Toss and serve!

Rosemary Smoked Chicken with Beans Pico

2 chicken breasts
Fresh rosemary sticks
2 oz. olive oil
4 oz. black beans
5 oz. diced tomatoes (fresh or canned)
1 oz. fresh cilantro
Salt and pepper to taste

This recipe is terrific for those that have a grill, but can also be replicated with a grill pan on the stovetop.

Heat grill to medium-high. In the meantime, in a small bowl, combine chicken breasts with a bit of olive oil, salt and pepper. In a separate bowl, combine black beans, diced tomatoes, chopped cilantro, olive oil, salt and pepper. Set aside.

Grill chicken, approximately 4 to 5 minutes per side (avoiding direct flame). In the last few minutes, toss the rosemary sticks into the grill and close to create a smoker for the portion of cooking time.

Serve grilled chicken topped with black bean pico.

Almond Pancakes
A delicious, gluten-free option for a hearty breakfast.

1 cup almond flour
2 tablespoons honey
2 cups coconut milk
2 cups gluten-free oats
2 tablespoons vegetable oil

Preheat a nonstick skillet over medium-low heat. As it heats, stir together the almond flour, oats, honey, coconut milk and oil. If you have baking powder, you can add a pinch, along with a � teaspoon of vanilla and a pinch of salt. The batter will be a bit thicker than traditional pancake batter.

Grease the preheated skillet with a bit of butter or oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet (or use a scant � cup). Use a spatula to spread the batter into a round pancake.

Cook until little bubbles start to form around the edges of the pancake, and as soon as it appears to set, flip the pancake and cook another few minutes until lightly golden.

Repeat with the remaining batter, which should yield about 6 large pancakes. Top with whatever you may have in the pantry: maple syrup, butter, or fresh fruit.

Oatmeal and Coconut Latte
Here is a terrific way to combine pantry staples.

1 cup oats
� cup brewed coffee
� cup coconut milk
2 tablespoons maple syrup or honey
� teaspoon ground cinnamon

Combine all of the ingredients in a sealable container. Cover and transfer to the refrigerator for at least 2 hours or overnight. Top with more coconut milk, shredded coconut (if you have it!) and a dash of cinnamon for a sweet and healthy treat, any time of day.