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A refreshing and nutritious twist on traditional tabbouleh, this Quinoa Avocado Tabbouleh is packed with protein from quinoa and creamy avocados, complemented by the vibrant flavors of fresh vegetables and herbs.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups water. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 2 avocados, diced. 1/4 cup extra virgin olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff quinoa with a fork and let it cool to room temperature. In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, red onion, parsley, mint, and diced avocados. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the quinoa mixture and toss gently to combine. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

P?átelé - Irena Sarplaninac

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Try these three tasty guacamole recipes for a snack or appetizer that you can use in many different ways. Different people and events can enjoy the classic, roasted corn, and pomegranate guacamole.

Ingredients: 3 ripe avocados, peeled and pitted. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 1-2 cloves garlic, minced. 1-2 jalapeo peppers, minced adjust to taste. Juice of 1-2 limes. Salt and pepper to taste. Optional additions for the three variations: tomatoes, roasted corn, pomegranate seeds, crumbled queso fresco, bacon bits, roasted poblano peppers, diced mango.

Instructions: Use a fork to mash the ripe avocados in a bowl until the consistency you want is reached. To the mashed avocados, add chopped cilantro, minced garlic, and minced jalapeo peppers. Add the juice of one to two limes and season with salt and pepper. Combine well. For the Classic Guacamole, Roasted Corn Guacamole, and Pomegranate Guacamole, divide the guacamole into three equal parts. For classic guacamole, you can eat it as is or add diced tomatoes to make it taste better. If you want to make Roasted Corn Guacamole, roast corn kernels and mix them into guacamole. Add crumbled fresh queso on top. For Pomegranate Guacamole, add pomegranate seeds to a different bowl of guacamole to make it sweet and sour. Choose whether to serve each dish with tortillas or chips. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Springfield Alphas

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This easy-to-make gluten-free Honey Mustard Chicken with Potatoes and Bacon is a tasty dish that combines sweet and savory tastes. A sour honey mustard sauce is used to marinate the chicken, which is then baked with potatoes and bacon until it's done. It's a tasty meal that can be eaten any night of the week.

Ingredients: 4 boneless, skinless chicken breasts. 4 medium-sized potatoes, diced. 8 slices bacon, chopped. 1/4 cup honey. 2 tablespoons gluten-free mustard. 2 tablespoons olive oil. 1 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Preheat oven to 400F 200C. In a small bowl, mix together honey, mustard, olive oil, garlic powder, salt, and pepper to make the marinade. Place the chicken breasts in a large resealable plastic bag and pour half of the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 30 minutes. In a large bowl, toss diced potatoes with the remaining marinade until evenly coated. Arrange marinated chicken breasts and potatoes in a single layer in a baking dish. Scatter chopped bacon over the top. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and potatoes are tender, stirring the potatoes halfway through. Garnish with fresh parsley if desired before serving.

Prep Time: 40 minutes

Cook Time: 30 minutes

Youth Builders

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Enjoy a single serving of this creamy vegan spinach artichoke dip. It's great for a cozy night in or a snack by yourself. The earthiness of spinach, the sourness of artichoke hearts, and the creaminess of vegan cheese all come together in this dip to make it very tasty and satisfying.

Ingredients: 1/4 cup cooked spinach, chopped. 2 tablespoons canned artichoke hearts, chopped. 2 tablespoons vegan cream cheese. 1 tablespoon vegan mayonnaise. 1 tablespoon nutritional yeast. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Start by heating the oven to 350F 175C. Put chopped artichoke hearts, chopped spinach, vegan cream cheese, vegan mayonnaise, nutritional yeast, garlic powder, onion powder, salt, and pepper in a small bowl. Mix the ingredients together until they are well mixed. Put the mixture in a small ramekin that can go in the oven. Warm the oven up and put the dip in it. Bake for 15 to 20 minutes, or until it's hot and bubbly. Take it out of the oven and let it cool down a bit before you serve it. You can eat your spinach artichoke dip with crackers or bread of your choice.

Prep Time: 10 minutes

Cook Time: 20 minutes

Fort Thomas Arts

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For a tasty and filling sandwich, this recipe combines the sweet taste of Hawaiian bread rolls with the savory tastes of veggie burger patties, creamy avocado, and spicy sriracha dressing.

Ingredients: 4 veggie burger patties. 4 Hawaiian bread rolls. 2 ripe avocados, sliced. 4 tablespoons sriracha sauce. 4 tablespoons mayonnaise. 1 cup shredded lettuce. 1 tomato, sliced. Salt and pepper to taste.

Instructions: Preheat a grill or grill pan over medium-high heat. Grill veggie burger patties for 4-5 minutes on each side, or until heated through and grill marks appear. While the burgers are grilling, split the Hawaiian bread rolls and toast them lightly on the grill. In a small bowl, mix together sriracha sauce and mayonnaise to create the dressing. Spread the sriracha mayo on both halves of the toasted bread rolls. Place a grilled veggie burger patty on the bottom half of each roll. Top each burger patty with sliced avocado, shredded lettuce, and tomato slices. Season with salt and pepper to taste. Cover with the top halves of the bread rolls. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

gundula diering

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A delicious and nourishing dip that combines the creamy texture of avocado with the high-protein content of white beans, complemented by the zesty flavors of lime and cilantro. This gluten-free and vegan dip is great as a substantial appetizer or as a snack for gatherings.

Ingredients: 1 can white beans, drained and rinsed. 1 ripe avocado, peeled and pitted. 1 cup fresh cilantro leaves. 2 cloves garlic, minced. 2 tablespoons lime juice. 2 tablespoons olive oil. Salt and pepper to taste. Optional: red pepper flakes for a hint of spice.

Instructions: In a food processor, combine white beans, avocado, cilantro, garlic, and lime juice. Pulse until the mixture is smooth and well blended. While the food processor is running, slowly drizzle in the olive oil until the dip reaches your desired consistency. Season with salt and pepper to taste, and add red pepper flakes if desired. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve with your favorite gluten-free chips or vegetable crudites. Enjoy your Vegan and Gluten-Free Healthy Cilantro Avocado White Bean Dip!

Prep Time: 10 minutes

Cook Time: 0 minutes

Riverside Library

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This simple recipe will teach you how to make delicious, creamy, homemade refried beans. Ideal as a side dish or as a taco and burrito filler.

Ingredients: 2 cups dried pinto beans. 1 onion, chopped. 3 cloves garlic, minced. 1 jalapeo, seeded and diced. 2 teaspoons ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 2 tablespoons vegetable oil.

Instructions: Rinse the pinto beans under cold water and remove any debris. In a large pot, cover the beans with water and soak overnight. Drain and rinse the soaked beans, then return them to the pot with fresh water. Add chopped onion, minced garlic, diced jalapeo, cumin, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours or until beans are tender. Drain excess liquid, reserving about 1 cup. Mash the beans using a potato masher or immersion blender, adding reserved liquid as needed. In a skillet, heat vegetable oil over medium heat and add the mashed beans. Cook, stirring frequently, until the beans are heated through and have a creamy consistency. Adjust seasoning if necessary and serve hot. Optional: Garnish with shredded cheese, chopped cilantro, or a dollop of sour cream.

Prep Time: 15 minutes

Cook Time: 120 minutes

cleaning service st. louis

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Savor a decadent and opulent cup of rich, creamy hot chocolate. A cold winter night or a pleasant evening by the fireplace call for this homemade hot chocolate.

Ingredients: 4 cups whole milk. 1/2 cup heavy cream. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 cup semisweet chocolate chips. 1 teaspoon vanilla extract. Pinch of salt. Whipped cream for topping. Chocolate shavings for garnish.

Instructions: In a saucepan, combine the whole milk and heavy cream. Place the saucepan over medium heat and heat the mixture until it's hot but not boiling, stirring frequently. In a separate bowl, whisk together the granulated sugar, unsweetened cocoa powder, and a pinch of salt. Once the milk mixture is hot, whisk in the sugar and cocoa mixture until fully combined. Stir in the semisweet chocolate chips and continue to cook, stirring constantly, until the chocolate chips are completely melted and the hot chocolate is smooth and creamy. Remove the saucepan from heat and stir in the vanilla extract. Pour the hot chocolate into mugs and top with whipped cream and chocolate shavings. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Giannas limitless beauty

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Creamy Greek yogurt topped with sweet honey, bright mixed berries, and a satisfying crunch of granola makes a tasty and healthy yogurt treat. It has just the right amount of flavors and textures to please your taste buds!

Ingredients: 2 cups Greek yogurt. 1/4 cup honey. 1 cup mixed berries strawberries, blueberries, raspberries. 1/4 cup granola. Fresh mint leaves for garnish.

Instructions: Put 2 cups of Greek yogurt in a bowl. Add 1/4 cup of honey to the yogurt. Clean and cut up a cup of mixed berries. Strawberry slices can be used on other berries that are still whole. Add the mixed berries to the honey and yogurt. Place 1/4 cup of granola on top to give it extra crunch and taste. Add some fresh mint leaves as a garnish for a cool look. Enjoy your creamy Greek yogurt with honey and berries while it's still cold.

Prep Time: 5 minutes

Cook Time: 0 minutes

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