Shaved Brussels Sprout Vegan Caesar Salad

This Shaved Brussels Sprout Vegan Caesar Salad is a new and tasty take on the classic Caesar salad. Instead of lettuce, the base is made of shaved Brussels sprouts. Tossed in a creamy Caesar dressing and topped with vegan parmesan cheese, cherry tomatoes, red onion, and crunchy croutons, it's full of vegan-friendly foods.

Ingredients:

• 200g Brussels sprouts, shaved
• 1/2 cup vegan Caesar dressing
• 1/4 cup vegan parmesan cheese, grated
• 1/4 cup croutons, preferably whole grain
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

Instructions:

Wash and trim Brussels sprouts, then thinly shave them using a sharp knife or a mandoline slicer

In a large mixing bowl, combine the shaved Brussels sprouts with vegan Caesar dressing

Toss until evenly coated

Add cherry tomatoes, red onion slices, and croutons to the bowl

Toss gently to incorporate all ingredients

Sprinkle vegan parmesan cheese over the salad

Serve immediately and enjoy!

Baked Potato Soup

Baked potatoes, cheddar cheese, sour cream, and bacon are used to make this hearty and creamy soup.

Ingredients:

• 4 large potatoes, baked
• 4 cups chicken broth
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup chopped green onions
• 4 slices bacon, cooked and crumbled
• Salt and pepper to taste

Instructions:

Peel the baked potatoes and mash them in a large pot

Add chicken broth and milk to the pot

Stir well

Cook over medium heat until heated through, about 10 minutes

Add shredded cheese, sour cream, green onions, and bacon to the pot

Stir until cheese is melted and ingredients are well combined

Season with salt and pepper to taste

Serve hot, garnished with additional shredded cheese, green onions, and bacon if desired

Eight-Layer Dip

This Eight-Layer Dip is a classic party favorite, perfect for gatherings and game nights. Each layer adds its own unique flavor, creating a delicious combination that's sure to be a hit with your guests.

Ingredients:

• 2 cups refried beans
• 1 cup guacamole
• 1 cup sour cream
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup sliced black olives
• 1/2 cup diced tomatoes
• 1/4 cup chopped green onions

Instructions:

In a serving dish, spread the refried beans evenly as the first layer

Layer the guacamole on top of the beans, spreading it evenly

Spread the sour cream over the guacamole layer

Pour salsa on top of the sour cream layer and spread it evenly

Sprinkle shredded cheddar cheese evenly over the salsa layer

Add sliced black olives as the next layer

Follow with diced tomatoes, spreading them evenly

Finish by sprinkling chopped green onions over the top layer

Chill in the refrigerator for at least 30 minutes before serving

Keto Sausage & Egg Breakfast Cups

These Keto Sausage & Egg Breakfast Cups are a convenient and delicious low-carb option for meal prep. Packed with protein and flavor, they make for a satisfying breakfast or snack on the go.

Ingredients:

• 8 large eggs
• 8 oz ground sausage
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• Salt and pepper to taste
• Cooking spray

Instructions:

Warm your oven up to 375F 190C and spray cooking spray into a muffin tin

Break up the ground sausage into small pieces and cook it in a skillet over medium-low heat until it turns brown

Get rid of extra fat

Add salt and pepper to the eggs and beat them in a bowl

Add the cooked sausage, shredded cheese, diced bell peppers, and onions, and mix everything together well

Spread the egg mix out in each muffin tin

The eggs should be baked in a hot oven for 15 to 20 minutes, or until they are set and have a light golden color on top

Take it out of the oven when it's done and let it cool a bit before serving

Keep in the fridge to make ahead of time meals or eat warm

Beef and Broccoli

A traditional Chinese-American dish made with soft beef slices and crunchy broccoli florets that are stir-fried in a tasty sauce.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 1/4 cup water
• 2 tablespoons vegetable oil
• 4 cups broccoli florets
• 1 teaspoon sesame oil
• 1 teaspoon ginger, minced
• 2 green onions, sliced
• Cooked rice, for serving

Instructions:

In a bowl, mix soy sauce, brown sugar, garlic, cornstarch, and water

Set aside

Heat vegetable oil in a large skillet over medium-high heat

Add beef slices and cook until browned, about 2-3 minutes per side

Remove from skillet and set aside

In the same skillet, add broccoli florets and cook for 3-4 minutes, until slightly tender

Return beef to the skillet, add the soy sauce mixture, sesame oil, and ginger

Stir well to combine

Cook for an additional 2-3 minutes, until the sauce thickens and coats the beef and broccoli

Garnish with sliced green onions

Serve hot over cooked rice

Crock Pot Corn Chowder

This slow cooker corn chowder is creamy, hearty, and loaded with flavor. It's the perfect comfort food for chilly days.

Ingredients:

• 6 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 3 cups frozen corn kernels
• 3 medium potatoes, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish

Instructions:

In a skillet, cook bacon until crispy

Remove and set aside, leaving about 1 tablespoon of bacon fat in the skillet

Add diced onion and minced garlic to the skillet with bacon fat

Cook until softened

Transfer cooked onion and garlic to the slow cooker

Add frozen corn, diced potatoes, chicken broth, heavy cream, dried thyme, salt, and pepper to the slow cooker

Stir to combine

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender

Before serving, stir in cooked bacon

Garnish each serving with chopped fresh parsley

Enjoy!

Crock Pot Under the Sea Dip

This Under the Sea Dip from the Crock Pot is a tasty and creamy seafood dip that is great for parties and get-togethers. With the slow cooker method, all the flavors come together beautifully, making an appetizer that will impress your guests.

Ingredients:

• 1 lb mixed seafood shrimp, crab, scallops, etc
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• 1/4 teaspoon black pepper
• Salt to taste

Instructions:

Put cream cheese, mozzarella cheese, Parmesan cheese, garlic, green onions, sour cream, lemon juice, Worcestershire sauce, Old Bay seasoning, black pepper, and salt in a bowl

Mix the ingredients together until they are well blended

Add the mixed seafood and mix it in until it's spread out evenly

Put the mixture in a slow cooker

Cover and cook on low for two to three hours, stirring every now and then, until the dip is hot all the way through and bubbling

Put the dip in the slow cooker and set it to "warm

" This will keep it warm while you serve it

Blueberry Lemon Cupcakes

Joanne's Blueberry Lemon Cupcakes are a tasty treat that have both the sour and sweet flavors of lemons and blueberries. Perfect for any event!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 1/2 cups fresh blueberries

Instructions:

Start by heating the oven to 350F 175C

You can line a muffin tin with cupcake liners

Mix the flour, baking powder, baking soda, and salt in a bowl with a whisk

Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy

Add the eggs one at a time and beat well

Then add the sour cream, milk, vanilla extract, lemon juice, and lemon zest and mix well

Add the dry ingredients to the wet ones one at a time and mix just until everything is combined

The fresh blueberries should be added slowly

Fill each cupcake liner about two thirds of the way to the top with batter

Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Take the cupcakes out of the oven and let them cool in the pan for a few minutes before moving them to a wire rack to cool all the way down

After the cupcakes have cooled, you can frost them and decorate them however you like

Quadruple Chocolate Brownie Bliss Parfait

A rich parfait with chocolate brownie cubes, chocolate pudding, and chocolate whipped cream stacked on top of each other. Dark chocolate shavings and white chocolate chips decorate the top.

Ingredients:

• 1 cup chocolate brownie cubes
• 1 cup chocolate pudding
• 1 cup chocolate whipped cream
• 1/2 cup white chocolate chips
• 1/4 cup dark chocolate shavings

Instructions:

Put some chocolate brownie cubes in the bottom of a parfait glass

Spread chocolate pudding on top of the brownie cubes

The next step is to pipe a layer of chocolate whipped cream on top of the pudding

A handful of white chocolate chips should be put on top of the whipped cream

Put one more layer of chocolate whipped cream on top of the last one until the glass is full

Add dark chocolate shavings as a decoration

Put it in the fridge for at least 30 minutes before you serve it

Have fun with the rich Quadruple Chocolate Brownie Bliss Parfait!

Tangy Butternut Squash Nuggets

These tasty, tangy butternut squash nuggets are a great vegan alternative to regular chicken nuggets. They taste great and are crispy on the outside and soft on the inside.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• 1 cup breadcrumbs use gluten-free if needed

Instructions:

Preheat the oven to 400F 200C

Line a baking sheet with parchment paper

In a large bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper

Add the cubed butternut squash to the bowl and toss until evenly coated

Spread the coated squash cubes in a single layer on the prepared baking sheet

Bake in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized

Remove the baking sheet from the oven and let the squash cool slightly

Once cooled, carefully coat each squash cube in breadcrumbs, pressing gently to adhere

Return the coated squash nuggets to the baking sheet and bake for an additional 10-15 minutes, or until the breadcrumbs are golden brown and crispy

Serve the tangy butternut squash nuggets hot, with your favorite dipping sauce

Plantain Stem Dosa

Plantain Stem Dosa is a delicious and healthy South Indian crepe made with grated plantain stem. It's a nutritious and fiber-rich dish that can be enjoyed for breakfast or as a snack.

Ingredients:

• 1 cup grated Plantain Stem Vazhaithandu
• 1 cup dosa rice
• 1/4 cup urad dal black gram
• 1/4 cup poha flattened rice
• 1/2 tsp fenugreek seeds
• Salt to taste
• Water as needed
• Oil for cooking

Instructions:

Wash and soak dosa rice, urad dal, poha, and fenugreek seeds in water for 4-6 hours or overnight

Drain the soaked ingredients and grind them into a smooth batter using water as needed

The batter should have a pouring consistency

Add grated plantain stem to the batter and mix well

Season with salt

Heat a non-stick dosa tava griddle and grease it with a little oil

Pour a ladleful of the batter onto the hot tava and spread it in a circular motion to make a thin dosa

Drizzle some oil around the edges of the dosa and cook on medium heat until it turns golden brown and crisp

Flip the dosa and cook the other side until it becomes crispy as well

Remove the plantain stem dosa from the tava and serve hot with coconut chutney or sambar

Frozen Blueberry Yogurt Popsicles

These Frozen Blueberry Yogurt Popsicles are a refreshing treat perfect for hot summer days. Made with simple ingredients, they're vegan-friendly and bursting with fruity flavor.

Ingredients:

• 2 cups frozen blueberries
• 2 cups vegan yogurt
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Instructions:

Put frozen blueberries, vegan yogurt, maple syrup, and vanilla extract in a blender

Mix everything together until it's smooth

Put the mixture into popsicle molds, leaving some room at the top for them to rise

Place a popsicle stick in each mold

It needs to be frozen for at least 4 hours or until it is solid

Run molds under warm water for a short time to get popsicles out

Serve and have fun!

Avocado Yogurt Bowl

This creamy and healthy avocado yogurt bowl is a great change when you're sick of fruity breakfasts. The Greek yogurt is sour and goes well with the creamy avocado. The honey adds a touch of sweetness. It's a healthy and filling breakfast choice that comes with crunchy granola, nuts, fresh berries, and chia seeds on top.

Ingredients:

• 1 ripe avocado
• 1 cup Greek yogurt
• 1 tablespoon honey
• 1/4 cup granola
• 2 tablespoons chopped nuts e
• g
• , almonds or walnuts
• Fresh berries e
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• , strawberries, blueberries for topping
• A sprinkle of chia seeds for garnish

Instructions:

Cut the avocado in half, take out the pit, and scoop out the flesh into a bowl

You can use a fork or a blender to mash the avocado until it is smooth

Mix the Greek yogurt and honey into the mashed avocado until everything is well mixed

Place layers of the avocado-yogurt mix in serving bowls

Put some crunchy granola and chopped nuts on top to make it taste and feel better

At the end, add a lot of your favorite fresh berries

Add some chia seeds on top to make it even healthier

Serve your avocado yogurt bowl right away and enjoy it!

Peanut Butter Cheesecake Swirl Brownies

Enjoy the best of both worlds: rich chocolate brownies with swirls of creamy peanut butter cheesecake. If you have a sweet tooth, these rich brownies are sure to satisfy it.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup creamy peanut butter
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

Preheat the oven to 350F 175C

Grease and flour a 9x9-inch baking pan

In a microwave-safe bowl, melt the butter

Stir in sugar, eggs, and vanilla extract until well combined

Add cocoa powder, flour, salt, and baking powder to the mixture

Stir until smooth

In a separate bowl, mix peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth

Spread half of the brownie batter into the prepared pan

Dollop half of the peanut butter cheesecake mixture on top

Repeat with the remaining brownie batter and peanut butter cheesecake mixture

Using a knife, gently swirl the peanut butter cheesecake mixture into the brownie batter to create a marbled effect

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow the brownies to cool completely in the pan before slicing and serving

Chicken and Broccoli Stir-Fry

Savor this flavorful and nutritious stir-fried chicken and broccoli that comes together quickly. This is an easy weeknight dinner that comes together quickly!

Ingredients:

• 2 boneless, skinless chicken breasts cut into bite-sized pieces
• 2 cups broccoli florets
• 2 cloves garlic minced
• 1 tablespoon ginger minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch
• 1/4 cup water
• 1/2 teaspoon red pepper flakes optional
• Cooked rice for serving

Instructions:

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water

Set aside

Heat vegetable oil in a large skillet or wok over high heat

Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant

Add chicken pieces and cook until they are no longer pink in the center, about 5 minutes

Add broccoli florets to the skillet and stir-fry for an additional 3-4 minutes until they become tender-crisp

Pour the sauce mixture over the chicken and broccoli

Add red pepper flakes if desired

Stir-fry for 2-3 minutes until the sauce thickens and coats the ingredients evenly

Serve hot over cooked rice

The Best Tahini Chocolate Chip Cookies In The World

Indulge in the most amazing cookies with the perfect combination of nutty tahini and rich chocolate chips. These cookies are soft, chewy, and simply irresistible!

Ingredients:

• 1 cup tahini
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips

Instructions:

Start by heating the oven to 350F 175C

Mix the tahini, sugar, and softened butter together in a large bowl until everything is well mixed

To make it smooth, add the egg and vanilla extract and mix them in

Mix the all-purpose flour, baking soda, and salt together in a different bowl

Add the dry ingredients to the wet ones one at a time and mix them together until a dough forms

The semisweet chocolate chips should be carefully mixed in

Drop level tablespoons of dough onto a baking sheet lined with parchment paper using a spoon or cookie scoop

Press down on each ball of dough a little with the back of a spoon or your fingers

After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown

Take the cookies out of the oven and leave them on the baking sheet for five minutes to cool down

Move the cookies to a wire rack to cool all the way down

Enjoy these tasty chocolate chip cookies with tahini!

Prickly Pear Margarita

This prickly pear margarita is a refreshing take on the classic drink. It has a unique flavor and a beautiful pink color that makes it perfect for any event.

Ingredients:

• 2 oz tequila
• 1 oz prickly pear syrup
• 1 oz lime juice
• 1/2 oz triple sec
• Salt for rimming, optional
• Ice cubes

Instructions:

Rim a margarita glass with salt, if desired

In a shaker, combine tequila, prickly pear syrup, lime juice, and triple sec

Fill the shaker with ice cubes

Shake well until chilled

Strain the mixture into the prepared margarita glass filled with ice

Garnish with a lime wedge or prickly pear slice, if desired

Serve and enjoy!

Ginger Fried Rice with Eggs

This Ginger Fried Rice with Eggs is a quick and flavorful dish that combines the earthy aroma of ginger with the richness of scrambled eggs. It's a perfect way to use up leftover rice and makes for a satisfying meal on its own or as a side dish.

Ingredients:

• 2 cups cooked jasmine rice, cooled
• 2 large eggs, beaten
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1/2 cup scallions, chopped
• 1/2 cup frozen peas, thawed
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

Heat a large skillet or wok over medium-high heat and add the vegetable oil

Add the minced garlic and ginger, and saut for about 30 seconds until fragrant

Push the garlic and ginger to one side of the skillet and pour the beaten eggs into the other side

Scramble the eggs until just cooked through, then mix them with the garlic and ginger

Add the cooked jasmine rice to the skillet and stir-fry for about 2-3 minutes, breaking up any clumps

Stir in the chopped scallions and thawed peas, and cook for an additional 2 minutes

Pour the soy sauce and sesame oil over the fried rice, and toss to combine

Season with salt and pepper to taste

Cook for an additional 2 minutes, or until everything is heated through and well mixed

Serve hot, garnished with extra scallions if desired

Coconut Banana Bread

This coconut banana bread is a perfect Paleo and GAPS-friendly treat. It's grain-free, moist, and full of flavor with the natural sweetness of ripe bananas and a hint of coconut. Enjoy it as a snack or a guilt-free dessert.

Ingredients:

• 3 ripe bananas, mashed
• 3 eggs
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped walnuts optional

Instructions:

Preheat your oven to 350F 175C and grease a loaf pan with coconut oil

In a large mixing bowl, combine mashed bananas, eggs, melted coconut oil, honey or maple syrup, and vanilla extract

Mix well

In a separate bowl, whisk together coconut flour, baking soda, and salt

Add the dry ingredients to the wet ingredients and stir until well combined

Fold in shredded coconut and chopped walnuts if using

Pour the batter into the greased loaf pan and spread it out evenly

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean

Allow the coconut banana bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely

Slice and enjoy your delicious grain-free coconut banana bread!