aveidamaria

[aveidamaria]

A healthy and tasty way to start the day is with this Banana Bread Breakfast Bowl. It's a great choice for a healthy breakfast because it doesn't have any added sugar or gluten.

Ingredients: 2 ripe bananas. 1/2 cup gluten-free rolled oats. 1/2 cup almond milk. 1 tablespoon chia seeds. 1 tablespoon maple syrup. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon vanilla extract. Toppings: sliced banana, chopped nuts, coconut flakes, cacao nibs.

Instructions: In a bowl, mash one banana with a fork. Add oats, almond milk, chia seeds, maple syrup, cinnamon, nutmeg, and vanilla extract. Mix well. Cover and refrigerate overnight, or for at least 2 hours. Before serving, slice the remaining banana and add it to the bowl along with the toppings.

Prep Time: 10 minutes

Cook Time: 0 minutes

Taya Pollard

[aveidamaria]

These garlic and cheese quinoa patties are tasty and filling, and they are also good for you. You can eat these patties as a main dish or as a tasty side dish.

Ingredients: 2 cups cooked quinoa. 1 cup grated cheese cheddar or your choice. 3 cloves garlic, minced. 1/4 cup finely chopped onion. 1/4 cup breadcrumbs. 2 eggs, beaten. Salt and pepper to taste. 2 tablespoons olive oil for cooking.

Instructions: The cooked quinoa, grated cheese, minced garlic, chopped onion, breadcrumbs, beaten eggs, salt, and pepper should all be put in a large bowl. Mix the ingredients together well until they are spread out evenly. Use about 1/4 cup of the mixture for each patty when you make the patties. Set a pan on medium heat and add the olive oil. The quinoa patties should be cooked for three to four minutes on each side, or until they are golden brown and crispy. Take it out of the pan and put it on a paper towel to soak up any extra oil. Warm up the quinoa patties with cheese and garlic. You can dip them in your favorite sauce or put them on a bun like a burger.

Prep Time: 15 minutes

Cook Time: 10 minutes

Abby

[aveidamaria]

The smoky grilled corn and fresh, crunchy vegetables in these charred corn tacos with zucchini-radish slaw go very well together. Every bite tastes great because of the lime juice and queso fresco cheese.

Ingredients: 4 ears of corn, husked. 2 tablespoons olive oil. Salt and pepper to taste. 8 small corn or flour tortillas. 1 cup thinly sliced zucchini. 1 cup thinly sliced radishes. 1/4 cup chopped fresh cilantro. 1/4 cup crumbled queso fresco cheese. 1 lime, cut into wedges. Hot sauce optional, for serving.

Instructions: Preheat your grill to medium-high heat. Brush the ears of corn with olive oil and season with salt and pepper. Place the corn on the grill and cook, turning occasionally, until charred in spots and tender, about 10 minutes. While the corn is grilling, warm the tortillas on the grill for about 1 minute per side until they are heated through and have grill marks. Remove the corn from the grill and let it cool slightly. Then, cut the kernels off the cobs and transfer them to a large bowl. Add the sliced zucchini, sliced radishes, and chopped cilantro to the bowl with the corn kernels. Toss everything together. Divide the corn and vegetable mixture evenly among the warm tortillas. Sprinkle each taco with crumbled queso fresco cheese and squeeze fresh lime juice over the top. If desired, drizzle with hot sauce for some extra heat. Serve the charred corn tacos with zucchini-radish slaw immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

Arnold M

[aveidamaria]

These rich and creamy Pumpkin Cheesecake Swirled Brownies are the perfect mix of rich chocolate and pumpkin cheesecake. A delicious treat for fall parties or whenever you want a sweet treat!

Ingredients: 1/2 cup pumpkin puree. 1/4 cup cream cheese, softened. 1/4 cup sugar. 1 egg. 1/2 teaspoon vanilla extract. 1/4 cup unsalted butter. 1/2 cup semisweet chocolate chips. 1/2 cup granulated sugar. 2 large eggs. 1/2 teaspoon vanilla extract. 1/4 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt.

Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking pan should be greased. Put pumpkin puree, softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract in a small bowl. Mix the ingredients together until the mixture is smooth. Put away. Using 30-second bursts to stir, melt the chocolate chips and butter in a bowl that can go in the microwave. In a different bowl, mix the granulated sugar, two eggs, and half a teaspoon of vanilla extract with a whisk. Add the melted chocolate mixture and mix it in well. Mix the flour, cocoa powder, and salt into the chocolate mixture until they are just combined. Spread the chocolate batter out evenly in the baking pan that has been prepared. Put small amounts of the pumpkin cheesecake mix on top of the chocolate batter. Mix the two mixtures together with a knife. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Before cutting the brownies into squares, let them cool all the way in the pan.

Prep Time: 15 minutes

Cook Time: 25 minutes

Paula

[aveidamaria]

This Pesto Farro Salad with Roasted Summer Vegetables is a delightful blend of hearty farro, vibrant roasted vegetables, and flavorful vegan pesto. Tossed together with fresh basil, toasted pine nuts, and a hint of lemon juice, this salad is bursting with summery goodness and nutritious ingredients.

Ingredients: 1 cup farro, cooked according to package instructions. 2 cups mixed summer vegetables zucchini, bell peppers, cherry tomatoes. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup vegan pesto sauce. 1/4 cup chopped fresh basil leaves. 1/4 cup toasted pine nuts. 1 tablespoon lemon juice.

Instructions: Turn on the oven and heat it up to 400F 200C. On a baking sheet, toss the summer vegetables with olive oil, salt, and pepper. Roast the vegetables in an oven that has been heated up for 20 to 25 minutes, or until they are soft and slightly caramelized. Put the roasted vegetables, vegan pesto sauce, chopped basil leaves, toasted pine nuts, and lemon juice in a large bowl. Well mix to make sure all the ingredients are spread out. Check the seasoning and make changes if needed. It can be served warm or at room temperature with pesto. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

Danny Winters

[aveidamaria]

Savor these light and flavorful hotcakes made with ricotta and a delightful hint of maple butter. They're the ideal treat for brunch or breakfast.

Ingredients: 1 cup ricotta cheese. 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 large eggs. 1/2 cup milk. 1/4 cup melted butter. 1 teaspoon vanilla extract. Maple butter for serving. Fresh berries optional, for garnish.

Instructions: In a mixing bowl, combine the ricotta cheese, eggs, milk, melted butter, and vanilla extract. Mix until smooth. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Preheat a griddle or non-stick skillet over medium-high heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter, adding more butter or oil to the griddle as needed. Serve the ricotta hotcakes hot with a generous dollop of maple butter on top. You can also garnish with fresh berries if desired. Enjoy your delicious ricotta hotcakes with maple butter!

Prep Time: 15 minutes

Cook Time: 15 minutes

Leo Simpson

[aveidamaria]

These whole-grain aquafaba waffles are a delicious and vegan-friendly breakfast option. Aquafaba, the liquid from canned chickpeas, is whipped to create a light and fluffy texture in these waffles. Enjoy them with your choice of toppings for a wholesome breakfast.

Ingredients: 1 1/2 cups whole wheat flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 3/4 cups aquafaba liquid from canned chickpeas. 1/4 cup vegetable oil. 1 teaspoon vanilla extract. Cooking spray for greasing the waffle iron.

Instructions: Follow the directions that came with your waffle iron to heat it up. Whisk the sugar, baking powder, salt, and whole wheat flour together in a bowl. In a different bowl, whip the soy milk until it forms stiff peaks. This might take some time. Be careful not to deflate the whipped aquafaba as you fold it into the dry ingredients. To make the waffle batter, mix in the vanilla extract and vegetable oil. Use cooking spray on the waffle iron to keep it from sticking. Put the waffle batter on the hot waffle iron and cook it according to the directions on your waffle iron until it is golden brown and crisp. You can put your favorite things on top of your whole-grain aquafaba waffles, like yogurt, fresh fruit, or maple syrup.

Prep Time: 15 minutes

Cook Time: 15 minutes

Maris

[aveidamaria]

This Crock Pot Chicken and Gravy recipe is incredibly easy to prepare and yields tender, flavorful chicken smothered in a rich gravy. Perfect for a comforting meal with minimal effort!

Ingredients: 4 boneless, skinless chicken breasts. 1 packet dry chicken gravy mix. 1 10.5 oz can condensed cream of chicken soup. 1 cup water. Salt and pepper to taste.

Instructions: Place chicken breasts in the bottom of the crock pot. In a bowl, mix together the dry gravy mix, condensed cream of chicken soup, and water until well combined. Pour the mixture over the chicken breasts in the crock pot. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Season with salt and pepper to taste before serving.

Prep Time: 10 minutes

Cook Time: 240 minutes

Blaine

[aveidamaria]

These Avocado and Bacon Egg Cups are a tasty and filling keto breakfast choice. They are easy to make and great for busy mornings because they are full of healthy fats, protein, and flavor.

Ingredients: 2 large avocados. 4 slices of bacon. 4 large eggs. Salt and pepper to taste. Fresh herbs for garnish optional.

Instructions: Preheat your oven to 400F 200C. Cut the avocados in half and remove the pits. Scoop out a bit of flesh from each avocado half to make room for the eggs. Wrap each avocado half with a slice of bacon, securing it around the circumference. Place the avocado halves on a baking sheet lined with parchment paper. Crack one egg into each avocado half. Season with salt and pepper to taste. Bake in the preheated oven for about 15-20 minutes, or until the eggs are set to your liking. Garnish with fresh herbs if desired, and serve hot.

Prep Time: 5 minutes

Cook Time: 15 minutes

Ethan Romero

[aveidamaria]

A tasty and healthy kale, quinoa, and corn salad with a balsamic dressing. This salad is full of bright colors and different textures. It's great for a light lunch or as a side dish at dinner.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 2 cups kale, chopped. 1 cup corn kernels, fresh or frozen. 1/2 cup red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Put the quinoa and water in a medium-sized saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is dry. Cook the quinoa and put it in a large bowl. Add the kale, corn, red bell pepper, red onion, cilantro, and feta cheese. Put olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Add the dressing to the salad and toss it around to make sure everything is covered. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 20 minutes

Zoey

[aveidamaria]

A classic Chicken Piccata dish featuring tender chicken breasts cooked in a flavorful lemon-caper sauce, perfect for serving over pasta.

Ingredients: 4 chicken breasts. Salt and pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup chicken broth. 1/4 cup fresh lemon juice. 1/4 cup capers, drained. 2 tablespoons butter. 2 tablespoons chopped fresh parsley.

Instructions: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned and cooked through, about 6-7 minutes per side. Remove chicken from skillet and set aside. In the same skillet, add minced garlic and cook for about 1 minute. Add chicken broth, lemon juice, and capers to the skillet. Bring to a simmer and cook until the liquid is reduced by half, about 5 minutes. Stir in butter until melted and sauce is thickened. Return chicken to the skillet and coat with the sauce. Sprinkle with chopped parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Joe P

[aveidamaria]

These tasty Smoky Cheese Burgers have just the right amount of smokey flavors. The classic burger is taken to a whole new level when smoked cheddar and a special spice mix are added. Turn on the grill and make something delicious to eat.

Ingredients: 1.5 lbs ground beef. 1 cup shredded smoked cheddar cheese. 1/4 cup diced red onion. 1/4 cup chopped fresh parsley. 2 cloves garlic, minced. 1 tablespoon smoked paprika. 1 teaspoon onion powder. 1 teaspoon garlic powder. Salt and black pepper to taste. 4 burger buns. Lettuce, tomato, and pickles for topping.

Instructions: Preheat your grill to medium-high heat. In a large bowl, combine ground beef, smoked cheddar, red onion, parsley, minced garlic, smoked paprika, onion powder, garlic powder, salt, and black pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Place the burger patties on the preheated grill and cook for 4-5 minutes per side, or until the internal temperature reaches your desired level of doneness. Toast the burger buns on the grill for 1-2 minutes until lightly golden. Assemble the burgers by placing each patty on a bun and topping with lettuce, tomato, and pickles. Serve the Smoky Cheese Burgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Simon C

[aveidamaria]

These spicy chicken bites wrapped in bacon are a great low-carb or keto-friendly snack or appetizer. They are delicious for any event because they have tender chicken, tasty spices, and crispy bacon.

Ingredients: 1 lb chicken breast, cut into bite-sized pieces. 1 tsp garlic powder. 1 tsp onion powder. 1 tsp paprika. 1/2 tsp cayenne pepper. 1/2 tsp black pepper. 1/2 tsp salt. 8 slices bacon, cut in half.

Instructions: Get the oven ready by heating it up to 400F 200C. Add paprika, salt, cayenne pepper, black pepper, and onion powder to a bowl. Mix them together. Cover all of the chicken pieces with the spice mix. Use a toothpick to hold each piece of chicken that has been seasoned together with a half-slice of bacon. Put the chicken bites wrapped in bacon on a baking sheet that has been lined with parchment paper. Heat the oven and put the dish in it. Bake for 20 to 25 minutes, or until the bacon is golden and the chicken is fully cooked. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 15 minutes

Cook Time: 25 minutes

Bradley R

[aveidamaria]

With cumin and paprika, this hearty and flavorful soup is made with black beans, mushrooms, and carrots. It's a great way to stay warm.

Ingredients: 1 can black beans, drained and rinsed. 2 cups sliced mushrooms. 2 carrots, diced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onion and garlic and cook until the onion is clear. While cooking, add the diced carrots and sliced mushrooms. Add the black beans that have been drained, cumin, paprika, salt, and pepper. Then pour in the vegetable broth. After the soup starts to simmer, turn down the heat and let it cook for 15 to 20 minutes. With an immersion blender, blend the soup until it is smooth after the vegetables are soft. Check the seasoning and make changes if needed. If you want, you can serve it hot with fresh herbs or a dollop of sour cream on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

Kevin Sharma

[aveidamaria]

Enjoy the classic cheesy flavor of Cheez-Its in a vegan-friendly version! These easy-to-make snacks are perfect for satisfying your cravings while staying cruelty-free.

Ingredients: 1 cup nutritional yeast. 1 cup all-purpose flour. 1/2 cup vegan butter, cold and cubed. 2-3 tablespoons ice-cold water. 1/2 teaspoon salt. 1/4 teaspoon garlic powder.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a food processor, combine nutritional yeast, flour, salt, and garlic powder. Pulse to mix. Add cold vegan butter cubes and pulse until mixture resembles coarse crumbs. Gradually add ice-cold water, 1 tablespoon at a time, pulsing until dough forms. Transfer dough to a floured surface and roll out thinly. Use a knife or cookie cutter to cut into small squares or desired shapes. Place the cutouts onto the prepared baking sheet and bake for 10-12 minutes, or until lightly golden and crisp. Remove from oven and let cool completely before serving.

Prep Time: 15 minutes

Cook Time: 10-12

Britney Knox

[aveidamaria]

This recipe for caramelized tofu is great for people who are following a ketogenic diet because it has a great mix of sweet and savory flavors. The tofu is caramelized in a thick sauce, making a tasty and low-carb dish that fills you up.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 2 tbsp coconut oil. 2 tbsp soy sauce or tamari. 2 tbsp erythritol or monk fruit sweetener. 1 tsp sesame oil. 1/2 tsp minced garlic. 1/2 tsp grated ginger. Pinch of salt. Chopped green onions for garnish optional.

Instructions: In a skillet, heat coconut oil over medium heat. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. In a small bowl, mix soy sauce, sweetener, sesame oil, garlic, ginger, and salt. Pour the sauce over the tofu in the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the sauce thickens and coats the tofu. Remove from heat and garnish with chopped green onions if desired. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Carson

[aveidamaria]

Crock Pot Cheesy Chicken Chowdown is a comforting and flavorful dish that's perfect for a cozy dinner. The combination of tender chicken, creamy sauce, and melted cheese makes it a family favorite.

Ingredients: 4 boneless, skinless chicken breasts. 1 can condensed cream of chicken soup. 1 cup chicken broth. 1 cup shredded cheddar cheese. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1/2 cup diced mushrooms. 1 teaspoon garlic powder. 1/2 teaspoon paprika. Salt and pepper to taste. Cooking spray.

Instructions: Spray the crock pot with cooking spray to prevent sticking. Place chicken breasts in the crock pot. In a mixing bowl, combine cream of chicken soup, chicken broth, cheddar cheese, diced onion, diced bell pepper, diced mushrooms, garlic powder, paprika, salt, and pepper. Mix well. Pour the mixture over the chicken breasts in the crock pot. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and tender. Serve hot, garnished with additional shredded cheese if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Lia Sparks