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These vegan keto almond flour muffins are a delightful treat for those following a low-carb lifestyle. They are moist, fluffy, and bursting with flavor, making them perfect for a quick breakfast or snack.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup erythritol or other keto-friendly sweetener. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsweetened almond milk. 1/4 cup coconut oil, melted. 2 tbsp ground flaxseed + 6 tbsp water flax eggs. 1 tsp vanilla extract. 1/2 cup blueberries optional.

Instructions: Preheat oven to 350F 175C and line a muffin tin with paper liners. In a small bowl, mix ground flaxseed and water. Let it sit for a few minutes to thicken, creating flax eggs. In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. Add almond milk, melted coconut oil, flax eggs, and vanilla extract to the dry ingredients. Mix until well combined. Gently fold in blueberries if using. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy your delicious vegan keto almond flour muffins!

Prep Time: 15 minutes

Cook Time: 25 minutes

Cooking by Charles

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A delicious and easy-to-make BBQ recipe, Chicken Ole Foil Supper combines seasoned chicken with colorful vegetables, salsa, and melted cheddar cheese, all cooked to perfection in individual foil packets on the grill.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup diced bell peppers assorted colors. 1 cup diced onions. 1 cup corn kernels. 1 cup black beans, drained and rinsed. 1 cup salsa. 1 cup shredded cheddar cheese. 2 tablespoons taco seasoning. 1 teaspoon garlic powder. Salt and pepper to taste. 4 large sheets of heavy-duty aluminum foil.

Instructions: Warm up the grill over medium-high heat. Add garlic powder, salt, and pepper to a bowl and mix them together. Place one chicken breast on top of another piece of foil. Use the mix of spices you made to season both sides of the chicken. Give each chicken breast an equal amount of bell pepper, onions, corn, and black beans. Add salsa and shredded cheddar cheese to the top of each pile of chicken and. Cover the chicken and vegetables with foil. Fold the foil over and seal the edges to make a packet. When the grill is hot, put the foil packets on it and cook for 20 to 25 minutes, or until the chicken is cooked all the way through 165F or 74C. Be careful when you open the foil packets, and serve the Chicken Ole Foil Supper right from the foil to make cleanup easy.

Prep Time: 15 minutes

Cook Time: 25 minutes

Reid

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This beautiful Coffee Swirl Art will make your morning coffee routine even better. The thick cocoa mixture makes pretty swirls in your coffee that make it look good enough to post on Instagram. Try it out!

Ingredients: 2 cups of brewed coffee. 1/2 cup of milk. 1 tablespoon of cocoa powder. 1 tablespoon of sugar. Whipped cream optional.

Instructions: Make two cups of your favorite coffee and let them cool down a bit. Make the milk hot in a small saucepan, but don't let it boil. Add the sugar and cocoa powder to the hot milk and stir until everything is well mixed. Gradually pour the cocoa mixture over the coffee using a spoon in a circular motion to make swirls. You can add whipped cream on top if you want to make it creamier and taste better. Enjoy your lovely Coffee Swirl Art while it's still hot!

Prep Time: 5 minutes

Cook Time: 5 minutes

Presley

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This Easy Pea Salad is a tasty side dish that's great for any event, like a picnic or a barbecue. This salad is cool and tasty because it has sweet peas, crunchy red onion, salty ham, and a creamy dressing.

Ingredients: 2 cups frozen peas. 1/2 cup diced red onion. 1/2 cup diced cheddar cheese. 1/2 cup diced ham. 1/2 cup mayonnaise. 2 tablespoons sour cream. 1 tablespoon Dijon mustard. 2 tablespoons chopped fresh dill. Salt and pepper to taste.

Instructions: Put the frozen peas in a colander and run cold water over them to thaw them. Allow them to drain fully. Put the thawed peas, diced red onion, diced cheddar cheese, and diced ham in a large bowl. Add the sour cream, Dijon mustard, chopped fresh dill, and mayonnaise to a different small bowl. Mix them together. Add pepper and salt to taste. Pour the dressing over the pea mixture and toss it around gently to cover everything. To let the flavors blend, put the bowl in the fridge for at least an hour with the plastic wrap on top. If you want, you can serve it cold and top it off with more fresh dill.

Prep Time: 15 minutes

Cook Time: 0 minutes

Valerie

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When you mix the sweet fresh corn with the salty bacon in this Fresh Corn Salad with Bacon, you get a great summer side dish. This is a great thing to bring to a picnic or BBQ!

Ingredients: 4 ears of fresh corn, husked and kernels cut off the cob. 6 slices of bacon, cooked and crumbled. 1/2 cup red onion, finely chopped. 1/2 cup red bell pepper, diced. 1/2 cup green bell pepper, diced. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup mayonnaise. 2 tablespoons fresh lime juice. 1 teaspoon sugar. Salt and black pepper to taste.

Instructions: Chopped red onion, diced red and green bell peppers, chopped cilantro, and chopped parsley should all be put in a large bowl together. Whisk the mayonnaise, sugar, salt, and black pepper together in a separate small bowl until everything is well mixed. Put the salad ingredients in a bowl. Add the dressing. Toss the salad to cover everything. Put the salad in the fridge for at least 30 minutes before you serve it so that the flavors can mix. If you want, you can serve it cold and top it with more cilantro and parsley.

Prep Time: 15 minutes

Cook Time: 10 minutes

Isabella Novak

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These Pistachio Cherry Meltaway Cookies are delicate and buttery, combining the nutty flavor of pistachios with the sweetness of dried cherries. The cookies melt in your mouth, leaving a burst of flavors behind. Ideal for any occasion or as a thoughtful gift!

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup finely chopped pistachios. 1/2 cup dried cherries, finely chopped. Pinch of salt.

Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. Mix in the vanilla extract until it's well mixed in. Add the all-purpose flour slowly while mixing the ingredients together until a dough forms. It's time to add the chopped pistachios, dried cherries, and a pinch of salt. Spread out evenly by mixing. Put the dough in the fridge for about one to two hours, or until it is firm. Then, wrap it in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. To prepare the baking sheet, cut the chilled dough into rounds that are about 1/4 inch thick. Put the cookies in an oven that has already been heated for 12 to 15 minutes, or until the edges are just beginning to turn golden. 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. After the cookies have cooled all the way, sprinkle them with powdered sugar to make them taste even better.

Prep Time: 20 minutes

Cook Time: 15 minutes

Michael Meza

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You can eat these Hasselback sweet potatoes with any meal because they are healthy and taste great. The accordion-style cutting makes the edges crispy and the middle soft and creamy. The garlic-rosemary butter gives it a rich flavor. Adding melted cheddar cheese on top of these sweet potatoes will make them a hit with your family and friends.

Ingredients: 4 medium sweet potatoes. 4 tbsp butter, melted. 4 cloves garlic, minced. 2 tbsp fresh rosemary, chopped. Salt and pepper to taste. 1/2 cup shredded cheddar cheese. 2 tbsp chopped parsley for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Cut each sweet potato into thin slices about 1/8 inch apart, but don't cut all the way through. Leave the bottom about 1/4 inch whole. Melt the butter and add the garlic and rosemary to a small bowl. Put the sweet potatoes on a baking sheet that has parchment paper on it. Spread a lot of the butter mixture on the sweet potatoes, making sure to get it between the slices. Add pepper and salt. The sweet potatoes should be baked for 40 to 45 minutes, or until they are soft. Take the sweet potatoes out of the oven and sprinkle them with shredded cheddar cheese. Make sure to get it between the slices. Put it back in the oven and bake for five more minutes, or until the cheese melts and bubbles. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 50 minutes

Lawrence

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Enjoy the traditional sweetness of glazed donuts by making these simple donuts. Ideal for a sweet treat at any time of day or for breakfast!

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Vegetable oil, for frying.

Instructions: Mix together the flour, sugar, baking powder, and salt in a large mixing bowl. Mix the melted butter, eggs, milk, and vanilla extract in a separate bowl. Once a soft dough forms, pour the wet ingredients into the dry ingredients and stir. Place the dough on a surface dusted with flour, then roll it out to a thickness of about 1/2 inch. Cut out donuts with a hole in the middle using a donut cutter or a round cookie cutter. Preheat vegetable oil to 350F 175C in a deep fryer or large pot. The donuts should be carefully lowered into the heated oil and fried for two minutes on each side, or until they are golden brown. Using a slotted spoon, remove the donuts and place them on paper towels to drain. To make the glaze, blend 1/4 cup milk and 2 cups powdered sugar until smooth. Allowing any excess glaze to fall off, dip each donut into the glaze. After about ten minutes, place the glazed donuts on a wire rack to cool. Present and savor your traditional glazed donuts!

Prep Time: 20 minutes

Cook Time: 10 minutes

Ariana W

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This soup is easy to make, good for you, and doesn't have any dairy in it. It's a great way to stay warm on a cold day because it's full of healthy vegetables, beans, and herbs that add flavor.

Ingredients: 1 onion, chopped. 2 carrots, diced. 2 celery stalks, sliced. 2 cloves garlic, minced. 1 tablespoon olive oil. 6 cups vegetable broth. 1 can 15 ounces diced tomatoes. 1 can 15 ounces white beans, drained and rinsed. 1 cup chopped kale. 1 teaspoon dried thyme. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the garlic, onion, carrots, and celery and add them. It will take about 5 minutes of sauting until the vegetables are soft. Add the vegetable broth and tomato chunks. Bring to a boil, then lower the heat and let it cook for 10 minutes. Add chopped kale, dried thyme, and dried oregano, along with the white beans. Keep cooking for 10 more minutes. Add pepper and salt to taste. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Kevin S

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This Pumpkin Chocolate Chip Sheet Cake is a yearly favorite because of its perfect blend of pumpkin spice and chocolate goodness. It's moist, flavorful, and a delightful treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 cups granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground cloves. 1/2 tsp ground ginger. 1 cup canned pumpkin puree. 1/2 cup vegetable oil. 2 large eggs. 1 tsp vanilla extract. 1 cup semi-sweet chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a 9x13-inch baking pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and all the spices cinnamon, nutmeg, cloves, and ginger. In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips into the batter. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for about 10 minutes. Cut into squares and enjoy your delicious Pumpkin Chocolate Chip Sheet Cake!

Prep Time: 15 minutes

Cook Time: 35 minutes

Where is Karla Going

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Get ready for Easter with these adorable Spring Birdie Cookies! These colorful and cute cookies are perfect for celebrating the holiday and delighting both kids and adults.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Food coloring in pastel shades. Small chocolate candy eggs. Edible candy eyes.

Instructions: In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the butter and 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 a dough forms. Divide the dough into portions and add different pastel food coloring to each portion. Wrap the colored dough portions in plastic wrap and chill for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Shape small balls from each colored dough portion and place them on the baking sheet. Flatten the balls slightly and press small chocolate candy eggs on top. Attach edible candy eyes to the cookies to create bird faces. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes. Carefully transfer the cookies to a wire rack to cool completely. Once cooled, your Spring Birdie Cookies are ready to be enjoyed!

Prep Time: 30 minutes

Cook Time: 12 minutes

Brittany

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A delicious and satisfying salad featuring grilled chicken with a spicy buffalo twist, tossed with crisp romaine lettuce, croutons, and a classic Caesar dressing.

Ingredients: 2 boneless chicken breasts. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup buffalo sauce. 4 cups romaine lettuce, chopped. 1/2 cup croutons. 1/4 cup grated Parmesan cheese. 1/4 cup Caesar dressing. 1/4 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced.

Instructions: Preheat grill to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill chicken for 5-7 minutes per side or until cooked through and no longer pink in the center. Brush with buffalo sauce during the last few minutes of grilling. Remove chicken from grill and let it rest for a few minutes. Then, slice it into strips. In a large bowl, combine romaine lettuce, croutons, Parmesan cheese, cherry tomatoes, and red onion. Top the salad with the grilled buffalo chicken strips. Drizzle Caesar dressing over the salad. Toss everything together to coat evenly. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Shannon Dorsey

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Savoury meatballs, tangy lingonberry jam, crunchy baguette, and rich Chianti Classico wine go great together. With this recipe, you can enjoy a delicious meal that combines the famous tastes of IKEA with a classic Italian wine.

Ingredients: 1 bottle of Chianti Classico wine. 1 package of IKEA meatballs. 1 jar of lingonberry jam. 1 baguette.

Instructions: Warm the oven up to 190C 375F. Put IKEA meatballs on a baking sheet and heat them up in the oven for 15 to 20 minutes. Toasted the baguette slices in the oven for 5 to 7 minutes, or until they are golden brown. Put glasses of Chianti Classico wine in the fridge. Toasty baguette slices and lingonberry jam should be served on the side with the meatballs. Enjoy the food and wine together!

Prep Time: 10 minutes

Cook Time: 20 minutes

Lia

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Ingredients: 200g firm tofu, sliced into thick rectangles. 1 bunch of asparagus, ends trimmed. 1 large zucchini, sliced into rounds. 200g cherry tomatoes. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Start by heating the oven up to 400F 200C. Spread the cherry tomatoes out on a baking sheet. Add some olive oil and salt and pepper to taste. Roast the tomatoes for 15 to 20 minutes, or until they are soft and have a few blisters on them. Put 1 tablespoon of olive oil in a large skillet and heat it over medium-low heat while the tomatoes roast. Put the tofu slices in the pan and cook them for three to four minutes on each side, until they are golden brown and crispy. Take it out of the pan and set it aside. Add the remaining olive oil to the same skillet and saut the zucchini and asparagus slices for 4 to 5 minutes, or until they are soft but still crunchy. Put the roasted cherry tomatoes, asparagus, zucchini, and fried tofu on a platter to serve. Put basil oil on top mix fresh basil leaves with olive oil and add more fresh basil leaves on top. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Kendrick B

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The Coney Island Burger is a classic American favorite, featuring a savory ground beef patty topped with a flavorful sauce made from ketchup, mustard, and spices. Customize it with your favorite toppings for a satisfying meal.

Ingredients: 1 lb ground beef. 1/2 cup diced onions. 2 cloves garlic, minced. 1/4 cup ketchup. 2 tablespoons yellow mustard. 2 tablespoons Worcestershire sauce. 1 tablespoon chili powder. 1 teaspoon ground cumin. Salt and pepper to taste. 4 hamburger buns. Sliced cheddar cheese optional. Sliced pickles optional. Sliced onions optional. Sliced tomatoes optional.

Instructions: The diced onions and minced garlic should be cooked in a skillet until the onions become clear. The ground beef should be cooked until it turns brown and is fully cooked. Get rid of any extra fat. Add the Worcestershire sauce, chili powder, ground cumin, salt, and pepper, and mix them in. Let the flavors mix for 5 to 10 minutes while it simmers. Grill or toast the hamburger buns while the sauce is cooking. Put a cooked burger patty on each bun and add a lot of Coney Island sauce on top of each one. You can top it with sliced cheddar cheese, pickles, onions, and tomatoes if you want to. Enjoy your tasty Coney Island Burger while it's still hot!

Prep Time: 15 minutes

Cook Time: 20 minutes

Lisa Wootens

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Creamy and hearty potato soup loaded with cheddar cheese, bacon, and ranch flavors, cooked slowly in a crock pot for maximum flavor.

Ingredients: 6 cups potatoes, peeled and diced. 1/2 cup onion, chopped. 3 cups chicken broth. 1 can 10.75 oz condensed cream of chicken soup. 1/4 tsp black pepper. 1/4 cup cooked bacon, crumbled. 1 cup shredded cheddar cheese. 1 packet 1 oz ranch dressing mix. 1 cup milk. 1/2 cup sour cream.

Instructions: Put potatoes, onion, chicken broth, cream of chicken soup, and black pepper in a crock pot. There are 8 hours of low heat or 4 hours of high heat. Cover and cook until the potatoes are soft. One way to make the soup thicker is to mash some of the potatoes in the crock pot. Milk, sour cream, cooked bacon, and shredded cheddar cheese should all be mixed in. Keep cooking on low for another 30 minutes, or until the cheese melts and the soup is hot all the way through.

Prep Time: 15 minutes

Cook Time: 8 minutes

Sofia L

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A colorful and tasty salad with jerk-seasoned shrimp, nutty quinoa, hearty black beans, sweet pineapple, and crunchy corn. A zesty lime dressing brings it all together.

Ingredients: 1 lb shrimp, peeled and deveined. 2 tbsp jerk seasoning. 1 cup quinoa, cooked. 1 cup black beans, cooked. 1 cup pineapple chunks. 1 cup corn kernels. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 2 tbsp olive oil. 2 tbsp lime juice. Salt and pepper to taste.

Instructions: In a bowl, toss shrimp with jerk seasoning until evenly coated. Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2-3 minutes per side until pink and cooked through. Set aside. In a large bowl, combine cooked quinoa, black beans, pineapple, corn, red bell pepper, red onion, and cilantro. Add cooked shrimp to the bowl. Drizzle with lime juice and olive oil. Season with salt and pepper to taste. Toss everything together until well combined. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Haley