Nemo

nwhs fine arts - Chesham Yoga - Jennifer Mercier - Olivias Wonderland of Taste - slapface

[3bino3]

Ma Shu Hua Fu Bing, which is also called Xiao Mu Ban, are tasty, crispy waffles that are great for breakfast or brunch. The batter comes together quickly, and you can add different toppings to the waffles to make them your own.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 2 teaspoons baking powder. 1/2 teaspoon salt. 2 eggs. 1 3/4 cups milk. 1/2 cup vegetable oil. 1 teaspoon vanilla extract. Cooking spray or additional oil for greasing.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs and then add the milk, vegetable oil, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Lightly grease the waffle iron with cooking spray or oil. Pour an appropriate amount of batter onto the preheated waffle iron the amount will depend on the size of your waffle iron, and close the lid. Cook the waffles according to the manufacturer's instructions until they are golden brown and crisp. Carefully remove the waffles from the iron and serve hot with your favorite toppings, such as syrup, fresh fruit, or whipped cream.

Prep Time: 15 minutes

Cook Time: 15 minutes

Little Rose Magazine

[3bino3]

Indulge in a wholesome and delightful Blueberry Breakfast Parfait featuring layers of Greek yogurt, granola, fresh blueberries, honey, and chopped almonds. This parfait is not only visually appealing but also a perfect balance of textures and flavors to kickstart your day with a nutritious breakfast.

Ingredients: 1 cup Greek yogurt. 1 cup granola. 1 cup fresh blueberries. 1/4 cup honey. 1/4 cup chopped almonds.

Instructions: Put 1/4 cup of Greek yogurt at the bottom of each serving glass or bowl. Spread out 1/4 cup of granola on top of the yogurt. Fresh blueberries about 1/4 cup should be added next. Put one tablespoon of honey on top of the blueberries. Add more layers until the bowl or glass is full. Add a dollop of Greek yogurt on top to finish. For extra crunch, sprinkle chopped almonds on top of the last layer. Do the steps again to make more servings. Serve your tasty Blueberry Breakfast Parfait right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Blue Couch Productions

[3bino3]

This One Skillet Chicken Marsala is great for weeknight dinners because it's tasty and easy to make. The chicken breasts are cooked in a rich Marsala wine sauce with garlic, fresh thyme, and mushrooms. Pair it with your favorite side dish for a full meal!

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup almond flour. Sea salt and black pepper, to taste. 2 tablespoons ghee or butter. 8 ounces cremini mushrooms, sliced. 2 cloves garlic, minced. 1/2 cup chicken broth. 1/2 cup Marsala wine. 1/4 cup full-fat coconut milk. 1 tablespoon fresh thyme leaves. Chopped parsley, for garnish.

Instructions: Season chicken breasts with salt and pepper, then dredge in almond flour. In a large skillet, heat ghee or butter over medium-high heat. Add chicken breasts to the skillet and cook until golden brown, about 4-5 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add sliced mushrooms and garlic. Cook until mushrooms are golden brown and garlic is fragrant, about 3-4 minutes. Pour in chicken broth and Marsala wine, scraping up any browned bits from the bottom of the skillet. Bring mixture to a simmer, then reduce heat to medium-low and stir in coconut milk and thyme leaves. Return chicken breasts to the skillet and let simmer in the sauce for an additional 5-7 minutes, or until chicken is cooked through and sauce has thickened. Garnish with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Mjgoodwinart

[3bino3]

This lemonade is great for cooling off on a hot day because it has the flavors of fresh mint and ginger in it.

Ingredients: 1 cup fresh lemon juice. 1/2 cup sugar. 4 cups water. 1/4 cup fresh mint leaves, chopped. 2 tablespoons fresh ginger, grated. Ice cubes. Lemon slices and mint sprigs, for garnish.

Instructions: In a small saucepan, combine sugar and 1 cup of water. Heat over medium heat, stirring until sugar dissolves completely to create simple syrup. Remove from heat and let it cool. In a pitcher, combine lemon juice, remaining water, chopped mint leaves, and grated ginger. Add the cooled simple syrup and stir well. Refrigerate until chilled, about 1 hour. Serve over ice cubes, garnished with lemon slices and mint sprigs.

Prep Time: 10 minutes

Cook Time: 5 minutes

SongCast

[3bino3]

Enjoy a delicious and keto-friendly BBQ twist on classic chicken salad with the creaminess of avocados and the smoky flavor of sugar-free BBQ sauce.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 cup sugar-free BBQ sauce. 2 avocados, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. Rub chicken breasts with olive oil and season with salt, pepper, smoked paprika, and garlic powder. Grill the chicken for 6-8 minutes per side or until fully cooked. During the last few minutes of grilling, baste the chicken with sugar-free BBQ sauce. Remove chicken from the grill and let it rest for 5 minutes before slicing. In a large bowl, combine diced avocado, cherry tomatoes, red onion, and cilantro. Add the sliced grilled chicken to the bowl. Drizzle lime juice over the salad, and season with salt and pepper. Gently toss everything together until well combined. Serve the Avocado Chicken Salad Keto BBQ immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

catherine lenderi

[3bino3]

Soft-boiled eggs are a classic breakfast food that are known for having soft whites and creamy yolks. They're quick and easy to make, so they're great for the morning or as a snack that's high in protein.

Ingredients: 4 large eggs. Water. Salt optional. Pepper optional.

Instructions: Put enough water in a saucepan to cover the eggs. Use care to put the eggs in the pot. You can add a pinch of salt to the water if you want to. Set the pan on high heat and bring the water to a full boil. Once the water starts to boil, turn down the heat and let the eggs simmer for 4 to 5 minutes if you want soft-boiled eggs with runny yolks and 6 to 7 minutes if you want yolks that are a little firmer. Get a bowl of ice water ready while the eggs are cooking. To stop the cooking process, move the eggs to the ice water bath with a slotted spoon after the time you set. The eggs will be easier to peel after being in the ice water for at least two minutes. If the eggs are still warm, carefully crack the shell by tapping them on a hard surface. Then, carefully peel the eggs. Add salt and pepper to taste, if you want to. Feel free to eat the soft-boiled eggs right away.

Prep Time: 2 minutes

Cook Time: 7 minutes

Erdly kzpkori templomai s vrai

[3bino3]

This Egg and Curried Cauliflower Salad is delicious. It has roasted cauliflower, hard-boiled eggs, and a yogurt-tahini dressing that tastes a bit like curry. This salad is colorful and full of flavor. It can be eaten by itself or as a side dish.

Ingredients: 1 large cauliflower, broken into florets. 3 tablespoons olive oil. 1 1/2 teaspoons curry powder. Salt and black pepper to taste. 4 large eggs. 2 tablespoons white wine vinegar. 1/2 red onion, thinly sliced. 1/2 cup fresh cilantro leaves, chopped. 1/2 cup fresh mint leaves, chopped. 1/2 cup Greek yogurt. 1 tablespoon tahini. 1 tablespoon lemon juice. 1 garlic clove, minced. 1/4 cup roasted cashews, chopped.

Instructions: Preheat the oven to 425F 220C. In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, curry powder, salt, and black pepper. Spread the cauliflower on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly charred. While the cauliflower is roasting, bring a pot of water to a boil. Gently add the eggs and cook for 9 minutes for hard-boiled eggs. Then, transfer them to an ice water bath to cool. Once cooled, peel and cut them into quarters. In a small bowl, mix the remaining 1 tablespoon of olive oil with white wine vinegar and a pinch of salt. Add the sliced red onion and let it marinate for a few minutes. In a separate bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, and a pinch of salt until smooth. To assemble the salad, place the roasted cauliflower florets on a serving platter. Top with the marinated red onion, quartered eggs, chopped cilantro, and mint leaves. Drizzle the yogurt-tahini dressing over the salad. Sprinkle chopped roasted cashews on top for added crunch. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

JENNIFER OKOLIE - Health and Wellness Coach

[3bino3]

This Slow Cooker Balsamic Glazed Roast Beef is a delicious and easy-to-make dish that's perfect for a hearty meal. The tender beef is infused with a flavorful balsamic glaze, making it irresistibly savory and tangy. Serve it with your favorite sides for a comforting dinner everyone will love.

Ingredients: 3 lbs beef roast. 1/2 cup balsamic vinegar. 1/4 cup soy sauce. 3 tablespoons honey. 4 cloves garlic, minced. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon black pepper. 1/4 teaspoon red pepper flakes. 2 tablespoons cornstarch. 2 tablespoons water.

Instructions: Place beef roast in slow cooker. In a small bowl, mix together balsamic vinegar, soy sauce, honey, garlic, basil, oregano, black pepper, and red pepper flakes. Pour mixture over beef roast. Cover and cook on low for 6-8 hours or until beef is tender. Remove beef from slow cooker and let rest. Transfer remaining liquid from slow cooker to a saucepan. In a small bowl, mix cornstarch and water until smooth. Stir cornstarch mixture into saucepan with liquid. Bring to a boil, stirring constantly, until sauce thickens. Slice beef and serve with balsamic glaze.

Prep Time: 15 minutes

Cook Time: 360 minutes

Meon Valley Airgun Club

[3bino3]

This Instant Pot Minestrone Soup is gluten-free and full of healthy vegetables and beans, making it a filling and healthy meal. It's simple to make in an Instant Pot and great for people who are sensitive to gluten.

Ingredients: 2 cups gluten-free pasta penne or fusilli. 1 can 15 oz gluten-free cannellini beans, drained and rinsed. 1 can 15 oz gluten-free diced tomatoes. 1 cup chopped gluten-free carrots. 1 cup chopped gluten-free celery. 1 cup chopped gluten-free zucchini. 1 cup chopped gluten-free green beans. 1 cup chopped gluten-free kale. 1/2 cup chopped gluten-free onion. 4 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon dried thyme. 6 cups gluten-free vegetable broth. Salt and pepper to taste. 2 tablespoons olive oil. Grated gluten-free Parmesan cheese optional, for serving.

Instructions: Start up the Instant Pot and choose the "Saut" setting. Warm it up and add the olive oil. Put chopped onion and minced garlic into the Instant Pot. Saut the onion for two to three minutes, until it turns clear. Carrots, celery, zucchini, green beans, and kale should all be chopped up. Keep cooking for five more minutes, or until the vegetables begin to get soft. The dried oregano, basil, and thyme should be mixed in. Add pepper and salt to taste. Add the diced tomatoes, cannellini beans, and gluten-free vegetable broth. Mix things together well. Put gluten-free pasta in the Instant Pot and make sure it's completely covered in water. Lock the valve and close the lid on the Instant Pot. Set it to "Soup" mode for 5 minutes, or use the "Manual" setting for 5 minutes at high pressure. After the cooking cycle is over, let the pressure drop naturally for 5 minutes. Then, release any remaining pressure by hand. Carefully remove the lid from the Instant Pot and stir the soup one last time. If you want, you can top the hot dish with grated gluten-free Parmesan cheese. Enjoy your hearty Instant Pot Minestrone Soup that doesn't have gluten in it!

Prep Time: 15 minutes

Cook Time: 15 minutes

pixelos

[3bino3]

A delicious and nutritious quinoa soup with a creamy texture and a burst of garlic and tomato flavors. Perfect for a cozy meal!

Ingredients: 1 cup quinoa. 4 cups vegetable broth. 1 can 14 oz diced tomatoes. 1/2 cup quinoa cream. 1 onion, diced. 3 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Use cold water to rinse the quinoa. Put the onion, garlic, carrot, and celery in a large pot and add olive oil. Cook until the vegetables are soft. Put quinoa, tomato chunks, vegetable broth, oregano, basil, salt, and pepper in the pot. Slowly raise the temperature of the soup until the quinoa is fully cooked. Cover and let it cook for 15 to 20 minutes. Add the quinoa cream and stir it in. Let it cook for five more minutes. If necessary, change the seasoning. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

3 spice dance

[3bino3]

Enjoy the cheesy goodness of an extra cheese pizza you made yourself. This recipe is great for making a tasty dinner at home.

Ingredients: 1 pizza dough. 1/2 cup pizza sauce. 2 cups shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon crushed red pepper flakes optional. 1 tablespoon olive oil. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 475F 245C and place a pizza stone or baking sheet inside to heat up. Roll out the pizza dough on a floured surface to your desired thickness. Transfer the rolled-out dough to a piece of parchment paper. Spread the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the sauce. Sprinkle dried oregano, garlic powder, and crushed red pepper flakes if using over the cheese. Drizzle olive oil over the top of the pizza. Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a minute. Garnish with fresh basil leaves if desired. Slice and serve hot. Enjoy your Homemade Extra Cheese Pizza!

Prep Time: 20 minutes

Cook Time: 15 minutes

albulaps

[3bino3]

Enjoy these delightful Italian Orange Rum Castagnole as a sweet treat with a hint of citrus and a touch of rum flavor. Perfect for special occasions or as a delightful snack!

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1/2 tsp baking powder. 1/4 tsp salt. 2 large eggs. 2 tbsp unsalted butter, melted. 2 tbsp orange zest. 2 tbsp rum. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, combine flour, sugar, baking powder, and salt. Add eggs, melted butter, orange zest, and rum. Mix until a dough forms. On a floured surface, knead the dough briefly until smooth. Divide the dough into small portions and roll them into balls. Heat vegetable oil in a deep pan to 350F 175C. Fry the dough balls in batches until golden brown, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Dust with powdered sugar before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Sarah Rolling Photo

[3bino3]

These roasted Brussels sprouts are a healthy and tasty vegan side dish that goes well with any meal. The tangy sweetness of the balsamic vinegar goes well with the savory taste of the sprouts.

Ingredients: 500g Brussels sprouts, trimmed and halved. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Preheat oven to 200C 400F. In a large bowl, toss Brussels sprouts with olive oil, garlic, balsamic vinegar, salt, and pepper until evenly coated. Spread Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned, stirring halfway through. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Advising to Transgress

[3bino3]

Indulge in the delicious and nutritious Berry Bliss Smoothie Bowl with Tahini. Packed with antioxidants, fiber, and healthy fats, this vegan and gluten-free smoothie bowl is a perfect breakfast or snack option. The creamy blend of mixed berries, banana, tahini, and chia seeds is not only satisfying but also beautiful with its colorful toppings. It's a delightful way to start your day.

Ingredients: 1 cup mixed berries strawberries, blueberries, raspberries. 1 ripe banana. 1/2 cup almond milk or any plant-based milk of your choice. 2 tablespoons tahini. 1 tablespoon chia seeds. 1 tablespoon maple syrup or sweetener of your choice. 1/2 teaspoon vanilla extract. Toppings: sliced strawberries, blueberries, raspberries, sliced banana, granola, shredded coconut, and a drizzle of tahini..

Instructions: In a blender, combine the mixed berries, ripe banana, almond milk, tahini, chia seeds, maple syrup, and vanilla extract. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency. Pour the smoothie mixture into a bowl. Top with sliced strawberries, blueberries, raspberries, sliced banana, granola, shredded coconut, and a drizzle of tahini. Serve immediately and enjoy your Berry Bliss Smoothie Bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

carers action group cagt tameside

[3bino3]

This Avocado Cucumber Tuna Salad is quick and easy to make. It tastes great and is great for a light lunch or dinner. It's a healthy choice for busy days when you want something tasty and filling that's also high in protein and healthy fats.

Ingredients: 1 ripe avocado, diced. 1 cucumber, diced. 1 can of tuna, drained. 1/4 red onion, finely chopped. 1/4 cup cherry tomatoes, halved. 2 tablespoons fresh cilantro, chopped. 2 tablespoons extra-virgin olive oil. 1 tablespoon fresh lemon juice. Salt and pepper to taste.

Instructions: Dice the avocado, cucumber, and tuna and put them all in a large bowl. Cut the red onion into small pieces and cut the cherry tomatoes in half. Fresh cilantro, extra-virgin olive oil, and fresh lemon juice should all be mixed together in a small bowl. This will make the dressing. Pour the dressing over the salad, and then gently toss everything together so that everything is covered. Add salt and pepper to the salad as needed. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

oge knitwear designs

[3bino3]

These gluten-free apple pie bites are a delicious bite-sized version of classic apple pie, perfect for snacking or dessert. The combination of sweet apples, warm spices, and nutty crumble topping makes them irresistible.

Ingredients: 2 medium-sized apples, cored and diced. 1 tablespoon lemon juice. 2 tablespoons honey or maple syrup. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 cup almond flour. 1/4 cup chopped pecans or walnuts. 1 tablespoon melted coconut oil. 1 tablespoon honey or maple syrup. 1/2 teaspoon vanilla extract. Gluten-free pie crust dough store-bought or homemade.

Instructions: Before you start cooking, heat the oven to 375F 190C. Dice the apples and mix them with honey or maple syrup, cinnamon, nutmeg, and cloves in a bowl. Toss the apples until they are well covered. Cut up nuts, melt coconut oil, add honey or maple syrup, and vanilla extract to a different bowl. Mix this together to make the crumble topping. Cut the gluten-free pie crust dough into small rounds or squares after rolling it out. Put some of the apple mixture on top of each piece of dough. The crumble topping should be put on top of the apple mixture. The edges should be sealed when you fold the dough over the filling. Put the apple pie bites on a baking sheet that has parchment paper on it. The crust should be golden brown after 15 to 20 minutes in the oven. Let it cool down a bit before you serve it.

Prep Time: 20 minutes

Cook Time: 20 minutes

McGregor-Marquette Center for the Arts

[3bino3]

These One-Pot Honey Oat Cookies are a delightful combination of oats, honey, and butter, resulting in a chewy and sweet treat. They're easy to make in just one pot, minimizing cleanup while maximizing flavor.

Ingredients: 1/2 cup butter. 1/2 cup honey. 1 teaspoon vanilla extract. 1 cup quick-cooking oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Set the butter in a big pot over medium-low heat. It's important to mix the honey and vanilla extract in well. Take the pot off the heat and let it cool down for a while. Put the all-purpose flour, baking soda, salt, and quick-cooking oats in the pot. Mix until you get a dough. Put tablespoon-sized chunks of dough on the baking sheet that has been prepared, leaving a couple of inches between each one. Press down a little on each cookie with your fingers or the back of a spoon. After the oven is hot, bake the cookies for 8 to 10 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these healthy and tasty One-Pot Honey Oat Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

mypigcse