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@aliceversuswonderland
Enjoy the classic taste of a root beer float in frozen form with these delightful popsicles!
Ingredients: 3 cups root beer. 1 cup vanilla ice cream.
Instructions: Fill up each popsicle mold about three quarters of the way to the top with root beer. In each mold, put a small scoop of vanilla ice cream. Place popsicle sticks inside the molds. Let it freeze for at least six hours, or until it's solid.
Prep Time: 10 minutes
Cook Time: 360 minutes
Naturals Caregivers HSL
Indulge in the tangy sweetness of this keto-friendly Lemon Custard Pie. Made with a creamy custard filling infused with fresh lemon juice and zest, this pie is the perfect balance of tart and sweet. With a buttery almond flour crust, it's a delightful dessert option for any occasion.
Ingredients: 4 large eggs. 1/2 cup granulated erythritol. 1/2 cup fresh lemon juice. 1 tablespoon lemon zest. 1/2 cup heavy cream. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 pre-baked keto pie crust.
Instructions: Start by heating the oven to 350F 175C. Whisk the eggs, erythritol, lemon juice, lemon zest, heavy cream, melted butter, vanilla extract, and salt together in a large bowl until everything is well mixed. Put the lemon custard mix into the keto pie crust that has already been baked. For 25 to 30 minutes, or until the filling is set and the edges are just beginning to turn golden, bake in an oven that has already been heated. Take the pie out of the oven and let it cool down completely before cutting it into pieces and serving them. You can add more lemon zest or whipped cream on top before serving if you want to.
Prep Time: 15 minutes
Cook Time: 30 minutes
My Home Page
This keto-friendly dish is a low-carb take on a traditional Mexican casserole. Instead of rice or tortillas, it uses cauliflower to make a filling and tasty meal.
Ingredients: 1 medium head cauliflower, chopped into florets. 1 lb ground beef. 1 small onion, diced. 2 cloves garlic, minced. 1 cup diced tomatoes. 1 cup shredded cheddar cheese. 1/4 cup sliced black olives. 1 jalapeno pepper, sliced optional. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Fresh cilantro, for garnish optional.
Instructions: Preheat the oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onion and garlic, saut until softened. Add ground beef to the skillet and cook until browned. Drain excess fat. Stir in diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes. In a greased casserole dish, spread half of the cauliflower florets evenly on the bottom. Top cauliflower with half of the ground beef mixture. Repeat layers with remaining cauliflower and ground beef mixture. Sprinkle shredded cheddar cheese over the top of the casserole. Arrange black olives and jalapeno slices if using on top of the cheese. Cover the casserole dish with foil and bake in the preheated oven for 25-30 minutes, or until cauliflower is tender. Remove foil and bake for an additional 5-10 minutes, or until cheese is bubbly and golden brown. Garnish with fresh cilantro before serving, if desired.
Prep Time: 15 minutes
Cook Time: 40 minutes
erancient herbal formulas
Gluten-free and vegan, these Quinoa Avocado Lettuce Wraps are a fresh and tasty dish that's great for a light lunch or snack. They are very filling and full of protein from the quinoa and healthy fats from the avocado.
Ingredients: 1 cup cooked quinoa. 2 ripe avocados, diced. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. Salt and pepper, to taste. 8 large lettuce leaves such as romaine or butter lettuce.
Instructions: In a mixing bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, red onion, cilantro, and lime juice. Season with salt and pepper, adjusting to taste. Lay out the lettuce leaves on a flat surface. Scoop the quinoa avocado mixture onto each lettuce leaf. Wrap the lettuce around the filling, securing it like a taco. Serve immediately, and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
catherine lenderi
This slow cooker cinnamon chicken with sweet potatoes is a flavorful and comforting dish perfect for busy days. The combination of cinnamon, ginger, and maple syrup adds warmth and sweetness to the tender chicken and hearty sweet potatoes.
Ingredients: 4 boneless, skinless chicken breasts. 2 large sweet potatoes, peeled and diced. 1 onion, chopped. 3 cloves garlic, minced. 1 cup chicken broth. 1/4 cup maple syrup. 1 tablespoon ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon salt. 1/4 teaspoon black pepper.
Instructions: Place chicken breasts in the bottom of the slow cooker. Add sweet potatoes, onion, and garlic on top of the chicken. In a small bowl, mix together chicken broth, maple syrup, cinnamon, ginger, salt, and pepper. Pour the mixture over the chicken and sweet potatoes. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and sweet potatoes are tender. Serve hot, garnished with fresh herbs if desired.
Prep Time: 15 minutes
Cook Time: 360 minutes
Vertical Waves Project
These gluten-free pancakes are made with nutritious green banana flour, providing a light and fluffy texture. They're perfect for a wholesome breakfast or brunch option.
Ingredients: 1 cup green banana flour. 2 eggs. 1/2 cup almond milk. 2 tbsp maple syrup. 1 tsp vanilla extract. 1/2 tsp baking powder. Pinch of salt. Coconut oil for cooking.
Instructions: Add the eggs, almond milk, maple syrup, vanilla extract, baking powder, and salt to a bowl and mix them together. Mix until it's smooth. Put the pan on medium heat and lightly coat it with coconut oil. For each pancake, put about 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Do it again with the rest of the batter. Warm it up and top it with your favorite things, like nuts, fresh fruit, or maple syrup.
Prep Time: 10 minutes
Cook Time: 15 minutes
oge knitwear designs
Indulge in these decadent vegan brownies loaded with double chocolate flavor and a hint of nuttiness from sunflower seed butter. They're moist, fudgy, and perfect for satisfying your chocolate cravings!
Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup coconut sugar. 1/4 cup maple syrup. 1/4 cup melted coconut oil. 1/4 cup unsweetened applesauce. 1/4 cup sunflower seed butter. 1/4 cup dairy-free chocolate chips. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract.
Instructions: Preheat oven to 350F 175C. Grease a square baking dish. In a large bowl, mix together flour, cocoa powder, coconut sugar, baking powder, and salt. In a separate bowl, whisk together maple syrup, melted coconut oil, applesauce, sunflower seed butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir until well combined. Fold in chocolate chips. Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool in the pan for 10 minutes before slicing and serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
bubbles2legs
This Paleo almond flour bread is a delicious and gluten-free alternative to traditional bread. It's easy to make and perfect for those following a Paleo or low-carb diet.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup ground flaxseed. 1 tsp baking soda. 1/2 tsp sea salt. 4 large eggs. 1/4 cup coconut oil, melted. 1 tbsp honey optional for sweetness. 1 tsp apple cider vinegar.
Instructions: Set the oven temperature to 175C 350F. Mix together almond flour, coconut flour, ground flaxseed, baking soda, and sea salt in a mixing bowl. Whisk eggs, apple cider vinegar, melted coconut oil, and honey if using in a separate bowl. To create a thick batter, combine the wet and dry ingredients thoroughly. Pour the batter into a loaf pan that has been greased. Refine the surface using a spatula. A toothpick inserted into the center of the bread should come out clean after baking it for 30 to 35 minutes, or until it is golden brown. After letting the bread cool in the pan for ten minutes, move it to a wire rack to finish cooling. Cut and savor your bread made with Paleo almond flour!
Prep Time: 15 minutes
Cook Time: 35 minutes
waldorf mataro
A hearty and healthy Instant Pot beef kale soup that is cooked just right. This recipe works for people who follow the paleo, GAPS, whole30, and keto diets.
Ingredients: 1.5 lbs beef stew meat, cubed. 1 onion, diced. 3 carrots, sliced. 3 celery stalks, chopped. 3 garlic cloves, minced. 1 bunch kale, stems removed and leaves torn. 4 cups beef broth. 1 can 14 oz diced tomatoes. 2 tsp salt. 1 tsp black pepper. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp cayenne pepper optional. 2 tbsp olive oil.
Instructions: Set Instant Pot to 'Saute' mode and heat olive oil. Add beef cubes and brown on all sides. Remove from pot. Add onions, carrots, celery, and garlic. Saute until vegetables are tender. Pour in beef broth and scrape any browned bits from the bottom of the pot. Stir in diced tomatoes, salt, pepper, thyme, oregano, and cayenne pepper. Add the browned beef back to the pot. Close the Instant Pot lid. Set Instant Pot to 'Soup' mode and cook for 20 minutes. Once done, manually release pressure and open the lid. Stir in kale leaves and let them wilt in the hot soup. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 20 minutes
art soul workshop
This Green Goddess Salad is bright and healthy, with a mix of fresh greens and a creamy dressing made with herbs. It's great for a healthy, light meal, and the dressing gives it a burst of flavor that will make your taste buds happy.
Ingredients: 2 cups mixed greens e.g., spinach, arugula, romaine. 1/2 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves. 1/4 cup fresh cilantro leaves. 1/4 cup fresh parsley leaves. 1/4 cup fresh chives, chopped. 1/4 cup Greek yogurt. 2 tablespoons mayonnaise. 1 clove garlic, minced. 2 tablespoons lemon juice. Salt and pepper to taste.
Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion. In a food processor or blender, combine the fresh basil, cilantro, parsley, chives, Greek yogurt, mayonnaise, minced garlic, and lemon juice. Blend until smooth and creamy. Season the dressing with salt and pepper to taste. Adjust the seasoning as needed. Drizzle the Green Goddess dressing over the salad and toss gently to coat the ingredients evenly. Serve the Green Goddess Salad immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
slapface
Amish chicken is a comforting and hearty dish with tender chicken breasts cooked to perfection in a creamy sauce. It's a classic recipe that's simple yet delicious, perfect for a cozy family dinner or a special occasion.
Ingredients: 4 boneless, skinless chicken breasts. 1 cup all-purpose flour. 2 teaspoons paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/4 cup butter. 1/4 cup olive oil. 1/2 cup chicken broth. 1/4 cup heavy cream. 2 tablespoons fresh parsley, chopped.
Instructions: Salt and pepper should be mixed with flour in a shallow dish. Coat the chicken breasts in the flour mixture and then shake off the extra. Warm up the olive oil and butter in a big pan over medium-low heat. It will take about 5 to 6 minutes per side for the chicken breasts to turn golden brown and be fully cooked. Take the chicken out of the pan and set it aside. Add chicken broth to the same pan and scrape up any browned bits. Add the heavy cream and stir it in. Let it cook for about two to three minutes, or until it gets a little thicker. Add the chicken back to the pan and cover it with sauce. Add chopped parsley as a garnish before serving.
Prep Time: 15 minutes
Cook Time: 20 minutes
odz snejanka
This Chicken and Vegetable Stew in the Slow Cooker is a tasty and healthy meal that's great for busy weeknights. It's a dish that the whole family will love because it's full of healthy vegetables and protein from chicken breast.
Ingredients: 1 lb chicken breast, diced. 2 cups carrots, sliced. 2 cups celery, chopped. 1 onion, diced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 4 cups low-sodium chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.
Instructions: In a slow cooker, combine chicken, carrots, celery, onion, garlic, diced tomatoes, chicken broth, thyme, and rosemary. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and vegetables are tender. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 360 minutes
Jennifer Mercier
This pink lemonade is vegan and tastes great. It's a great drink for hot summer days. To make it sweet, organic cane sugar is added along with fresh lemon juice and raspberry puree. Serve over ice for a drink that will cool you down and make you feel good.
Ingredients: 1 cup freshly squeezed lemon juice. 1/2 cup organic cane sugar. 4 cups cold water. 1/2 cup fresh raspberry puree. Ice cubes. Fresh mint leaves for garnish.
Instructions: Put the organic cane sugar and 1 cup of water in a small saucepan. Stir the mixture all the time while heating it over medium heat until all the sugar is gone. Take it off the heat and let it cool down. Fill a large pitcher with cold water. Add the freshly squeezed lemon juice, raspberry puree, and the last three cups of water. Add the cooled sugar syrup and mix well. Put in the fridge until it's cold. Put it on ice cubes and top with fresh mint leaves. Have a nice time with your vegan pink lemonade!
Prep Time: 10 minutes
Cook Time: 5 minutes
physician assistant student association pasa
These delightful sprinkle cookies are soft and buttery, with colorful sprinkles that add a pop of color to every bite. Ideal for parties, celebrations, or a cheerful treat any time of year!
Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/3 cup colorful sprinkles.
Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Gently fold in the colorful sprinkles, being careful not to overmix. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them a few inches apart. Flatten each dough ball slightly with the back of a spoon. Bake in the preheated oven for about 8-10 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 10 minutes
My Home Page
Indulge in the rich layers of chocolate cake, pudding, and whipped cream in this delightful Charlotte Russe Trifle Parfait. The addition of chocolate ganache, shavings, raspberries, and cookies enhances the flavor and texture for a decadent dessert experience.
Ingredients: 2 cups chocolate cake, crumbled. 1 cup chocolate pudding. 1 cup whipped cream. 1/2 cup chocolate ganache. 1/4 cup chocolate shavings. 1/4 cup raspberries. 1/4 cup crushed cookies.
Instructions: Layer the bottom of each serving glass with crumbled chocolate cake. Spoon a layer of chocolate pudding on top of the cake in each glass. Add a layer of whipped cream over the pudding. Drizzle chocolate ganache over the whipped cream layer. Repeat the layers until the glass is almost full. Finish with a dollop of whipped cream and sprinkle chocolate shavings on top. Garnish with fresh raspberries and crushed cookies. Refrigerate for at least 1 hour before serving.
Prep Time: 20 minutes
Cook Time: 0 minutes
Jewelry by Brenna Klassen-Glanzer
This recipe for Slow Cooker Pumpkin Butter makes a delicious spread that is great for fall mornings. The slow cooking process brings out the flavors so well, making a rich and fragrant pumpkin butter.
Ingredients: 4 cups pumpkin puree. 1 cup brown sugar. 1/2 cup apple juice. 1 tablespoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger.
Instructions: In a slow cooker, combine all ingredients. Stir well to combine. Cover and cook on low for 6-8 hours, stirring occasionally. Once thickened, let cool slightly. Transfer to jars and refrigerate. Serve on toast, pancakes, or use as a filling for pastries.
Prep Time: 10 minutes
Cook Time: 360 minutes
kendy wisantama
A delicious and creamy pasta dish featuring spiralized zucchini and cherry tomatoes, tossed in a creamy avocado sauce. This recipe offers a healthier twist on traditional spaghetti by incorporating nutrient-rich ingredients like avocado and zucchini.
Ingredients: 8 oz spaghetti pasta. 2 medium zucchinis, spiralized. 2 ripe avocados. 1 cup cherry tomatoes, halved. 2 cloves garlic, minced. 1/4 cup fresh basil leaves. 2 tablespoons lemon juice. 3 tablespoons olive oil. Salt and pepper to taste. Grated parmesan cheese for topping optional.
Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Use a blender to make the avocado sauce while the pasta is cooking. Add the garlic, basil, lemon juice, olive oil, salt, and pepper and blend until smooth. Put olive oil in a pan and heat it over medium-low heat. Add cherry tomatoes and zucchini that has been spiralized. Soup for two to three minutes, until just soft. Put cooked spaghetti, zucchini, and tomatoes in a pan. Then drain the spaghetti and add it to the pan. Mix them up. Mix the spaghetti and avocado sauce together by tossing them together. Serve hot, and if you want, top with grated Parmesan cheese. Have fun!
Prep Time: 15 minutes
Cook Time: 10 minutes
ohio xa