Blame it on Your Heart

CLK Pete - slapface - marian vanuit marokko - Mindfulness Mondays - frog vle

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Savor the traditional flavor of beignets without feeling guilty! These delicious, light, and fluffy Paleo low-carb air fryer beignets are sure to please. They're ideal as a special treat or as a healthier indulgence.

Ingredients: 1 cup almond flour. 2 tbsp coconut flour. 2 tbsp arrowroot flour. 1/4 tsp baking soda. Pinch of salt. 2 large eggs. 2 tbsp coconut oil, melted. 1/4 cup coconut milk. 1 tsp vanilla extract. Coconut oil spray for air frying. Stevia or monk fruit sweetener optional, to taste. Powdered erythritol for dusting, optional.

Instructions: In a mixing bowl, combine almond flour, coconut flour, arrowroot flour, baking soda, and salt. In a separate bowl, whisk together eggs, melted coconut oil, coconut milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Add sweetener to taste if desired. Preheat the air fryer to 350F 175C. Spray the air fryer basket with coconut oil spray. Scoop tablespoon-sized portions of the batter and drop them into the air fryer basket, leaving space between each beignet. Air fry for 6-8 minutes, or until the beignets are golden brown and cooked through, flipping halfway through the cooking time. Remove the beignets from the air fryer and let them cool slightly. Optional: Dust the beignets with powdered erythritol before serving. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 8 minutes

Spark 102 Radio

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These Easy Vegan Taquitos are filled with a flavorful mixture of black beans, corn, bell peppers, and spinach, then baked until crispy. They're served with a creamy avocado dipping sauce that adds a delicious touch to every bite.

Ingredients: 1 cup cooked black beans. 1 cup cooked corn kernels. 1 cup diced bell peppers. 1 cup chopped spinach. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 10 small corn tortillas. 1 ripe avocado. 1/4 cup dairy-free yogurt. 1 tablespoon lime juice. 1 clove garlic, minced. 2 tablespoons chopped fresh cilantro. Salt to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Use a fork to smash the black beans a little in a bowl. To the bowl, add spinach, corn, bell peppers, cumin, chili powder, garlic powder, salt, and pepper. Mix well. For about 30 seconds, warm the corn tortillas in the microwave to make them easy to shape. Put some of the bean and vegetable mix on each tortilla, roll them up tight, and then put them on a baking sheet with parchment paper on the bottom. Place the taquitos in the oven and bake for 15 to 20 minutes, or until they are golden and crispy. Be sure to make the avocado dipping sauce while the taquitos are baking. Put the avocado, dairy-free yogurt, lime juice, minced garlic, cilantro, and salt in a blender or food processor. Mix until it's creamy and smooth. Serve the taquitos hot with the avocado dipping sauce when they're done.

Prep Time: 20 minutes

Cook Time: 20 minutes

canacintra

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This crispy tofu stir-fry is packed with colorful vegetables and tossed in a savory sauce. It's a quick and easy meal that's both delicious and nutritious.

Ingredients: 1 block tofu, pressed and cubed. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 2 cloves garlic, minced. 1 bell pepper, sliced. 1 cup broccoli florets. 1 carrot, sliced. 2 green onions, chopped. 1 tablespoon rice vinegar. 1 tablespoon hoisin sauce. 1 teaspoon sriracha sauce optional. Cooked rice, for serving.

Instructions: Coat the cubed tofu evenly with cornstarch by tossing it in a bowl. In a big skillet, heat the vegetable oil over medium-high heat. Add the tofu cubes and cook for 5 to 7 minutes, or until golden and crispy on all sides. Take out of the skillet and place aside. Garlic and sesame oil should be added to the same skillet. Saut for one minute. Add carrot, broccoli, and bell pepper. Simmer for approximately five minutes, or until veggies are crisp-tender. Put the tofu back in the skillet with the veggies. Add the sriracha if using, hoisin sauce, rice vinegar, and soy sauce. Cook for a further two to three minutes, stirring now and then. Garnish with chopped green onions and serve hot over cooked rice.

Prep Time: 15 minutes

Cook Time: 15 minutes

sahara restaurant

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A simple and tasty gluten-free side dish made with cherry tomatoes and asparagus that have been roasted with garlic and olive oil.

Ingredients: 1 bunch asparagus, trimmed. 1 pint cherry tomatoes. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Turn on the oven and heat it up to 400F 200C. Put the cherry tomatoes and asparagus that have been trimmed on a baking sheet that has been lined with parchment paper. Pour olive oil over the vegetables and season with salt, pepper, and minced garlic. Add everything to the bowl and mix it all together. Put the asparagus in an oven that has already been heated and roast it for 15 to 20 minutes, or until it is soft and slightly caramelized. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 20 minutes

AP Seminar

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The flavors of apple and pumpkin come together in this delicious and adaptable spread that is suitable for a Paleo diet. It's ideal for giving your breakfast or snacks a seasonal twist.

Ingredients: 2 cups pureed pumpkin. 2 cups unsweetened applesauce. 1/4 cup raw honey. 1 tablespoon lemon juice. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. Pinch of sea salt.

Instructions: All ingredients should be combined in a saucepan over medium heat. Mix thoroughly by stirring. Let the mixture to simmer for a little while. Simmer for thirty minutes on low heat, stirring now and then. Remove the mixture from the heat as soon as it reaches the desired consistency. Allow to cool completely before putting into storage jars.

Prep Time: 10 minutes

Cook Time: 30 minutes

merimbula Pizza

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These smoky maple-glazed BBQ ribs will make your taste buds happy. Putting sweet maple syrup, tangy barbecue sauce, and smoky spices together makes a flavor explosion that will make your summer grilling trip unforgettable.

Ingredients: 3 lbs baby back ribs. 1 cup barbecue sauce. 1/4 cup maple syrup. 2 tbsp Dijon mustard. 1 tbsp smoked paprika. 1 tsp garlic powder. 1 tsp onion powder. Salt and pepper to taste.

Instructions: Preheat the grill to medium-high heat. Season the ribs with salt, pepper, smoked paprika, garlic powder, and onion powder. Place the ribs on the grill and cook for 15 minutes, turning occasionally to ensure even cooking. In a small bowl, mix barbecue sauce, maple syrup, and Dijon mustard to create the glaze. Brush the glaze onto the ribs, continuing to cook and baste for an additional 15-20 minutes or until the ribs are caramelized and cooked through. Remove the ribs from the grill and let them rest for a few minutes before slicing. Serve with your favorite summer sides and enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Jennifer Crow

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A classic sandwich loaded with layers of delicious meats, cheese, and fresh vegetables, perfect for a satisfying meal.

Ingredients: 8 slices of bread. 8 slices of cooked bacon. 8 slices of cooked ham. 8 slices of cooked turkey. 8 slices of Swiss cheese. 1 cup shredded lettuce. 1 large tomato, sliced. 1/2 cup mayonnaise. 1/4 cup mustard. Salt and pepper to taste.

Instructions: On one side of every slice of bread, spread mayonnaise. On the other side of every slice of bread, spread mustard. On 4 pieces of bread, put bacon, ham, turkey, Swiss cheese, lettuce, and tomato. Add pepper and salt. Place the rest of the bread slices on top, mayonnaise and mustard side down. On a diagonal, cut each sandwich in half to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Patrick Willard

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These savory keto breakfast waffles are a quick and easy way to eat a low-carb breakfast on the go. They are tasty and easy to make because they are full of almond flour, eggs, cheese, and seasonings that add flavor.

Ingredients: 1 cup almond flour. 2 tablespoons coconut flour. 1 teaspoon baking powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 3 large eggs. 1/4 cup unsalted butter, melted. 1/4 cup shredded cheddar cheese. 2 tablespoons chopped fresh chives. Cooking spray or melted butter for greasing waffle iron.

Instructions: Preheat your waffle iron according to manufacturer's instructions. In a large bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, and black pepper. In a separate bowl, beat the eggs and then mix in melted butter. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in shredded cheddar cheese and chopped chives. Spray the preheated waffle iron with cooking spray or brush with melted butter. Pour enough batter onto the waffle iron to cover about 3/4 of the surface area. Close the waffle iron and cook according to manufacturer's instructions, until the waffles are golden brown and crispy. Carefully remove the waffles from the iron and serve hot.

Prep Time: 10 minutes

Cook Time: 10 minutes

audra middleton

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These donuts are a delightful fusion of banana bread, chocolate chips, and shredded coconut. They make for a scrumptious breakfast treat or a sweet snack!

Ingredients: 1 1/2 cups mashed ripe bananas about 4 bananas. 2/3 cup granulated sugar. 1/4 cup unsalted butter, melted. 1/4 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup shredded coconut. 1/2 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a mixing bowl, mash the ripe bananas until smooth. Add the granulated sugar, melted butter, vegetable oil, eggs, and vanilla extract to the mashed bananas. Mix until well combined. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet banana mixture and stir until just combined. Fold in the shredded coconut and chocolate chips. Spoon the batter into the greased donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Chocolate Chip Coconut Banana Bread Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

St. Eustace Episcopal Church

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This Citrus Avocado Salad with Black Pepper Almonds is a refreshing and vibrant dish that combines the creaminess of avocados with the bright flavors of citrus fruits. The toasted black pepper almonds add a delightful crunch and a hint of spice to this delicious salad.

Ingredients: 2 ripe avocados, sliced. 2 oranges, segmented. 1 grapefruit, segmented. 1/2 red onion, thinly sliced. 1/4 cup sliced black olives. 1/4 cup fresh cilantro leaves. 1/3 cup sliced almonds. 1/2 teaspoon black pepper. 2 tablespoons olive oil. 2 tablespoons fresh lemon juice. Salt to taste.

Instructions: Cut the avocados into slices and put them in a large salad bowl. Add the orange and grapefruit segments, thinly sliced red onion, to the bowl. Toast the almond slices in a small pan over medium-low heat until they turn golden brown. Add black pepper and take the pan off the heat. The toasted black pepper almonds should be put on top of the salad. Mix the olive oil and fresh lemon juice together in a small bowl. Put this dressing on top of the salad. Toss the salad gently to mix all the ingredients together and coat them with the dressing. Add salt to the salad as needed. Put fresh cilantro leaves on top of the salad. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

brandon warden

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This vegan soup is a comforting blend of hearty gnocchetti pasta, nutrient-rich Swiss chard, and zesty lemon. It's a perfect dish for a cozy night in or as a light and refreshing meal any time of the year.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 garlic cloves, minced. 1 bunch Swiss chard, stems removed and leaves chopped. 6 cups vegetable broth. 1 cup gnocchetti pasta. 1 lemon, zest and juice. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and garlic. Put in chopped Swiss chard leaves and cook for three minutes, until the leaves wilt. Add the vegetable broth and boil it. Add the gnocchetti pasta and cook according to the directions on the package. This should take about 5 to 7 minutes. Add lemon zest and juice to the cooked pasta after it's done. Add pepper and salt to taste. Serve hot with fresh parsley on top. Have fun with your gnocchetti, chard, and lemon soup that is vegan!

Prep Time: 10 minutes

Cook Time: 20 minutes

the friday group

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This Spinach, Tomato, and Feta Frittata is a delicious and nutritious way to enjoy a quick and easy breakfast or brunch. Packed with fresh spinach, juicy cherry tomatoes, and creamy feta cheese, it's a flavorful dish that's sure to please.

Ingredients: 6 large eggs. 1 cup fresh spinach, chopped. 1/2 cup cherry tomatoes, halved. 1/2 cup crumbled feta cheese. 1/4 cup milk. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup chopped onions. 1/4 cup chopped bell peppers. 1 clove garlic, minced.

Instructions: Start by heating the oven to 350F 175C. Mix the eggs, milk, salt, and pepper in a medium-sized bowl with a whisk. Put away. In a 10-inch skillet that can go in the oven, heat the olive oil over medium-low heat. Place the garlic, onions, and bell peppers in the pan. It will take about two to three minutes of cooking until they are soft and clear. Put the cherry tomatoes and chopped spinach into the pan. Add two to three more minutes of cooking, until the spinach wilts and the tomatoes get a little soft. Add the egg mix to the vegetables that have been cooking in a skillet. Spread out the feta cheese crumbles on top. Allow the edges to set for two to three minutes on the stove. Place the skillet in an oven that has already been heated and bake for 15 to 20 minutes, or until the frittata is set and the top is lightly browned with brown sugar. After taking the frittata out of the oven, let it cool for a few minutes. Then, cut it into wedges. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

bethel baptist church

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Indulge in the delicious mix of roasted quince and fragrant cardamom in these cool and creamy popsicles.

Ingredients: 2 quinces, peeled, cored, and diced. 1/4 cup sugar. 1/2 teaspoon ground cardamom. 1 cup heavy cream. 1 cup whole milk. 1/2 cup condensed milk. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 375F 190C. Place diced quinces on a baking sheet lined with parchment paper. Sprinkle sugar and ground cardamom over the quinces. Roast in the preheated oven for 25-30 minutes or until the quinces are tender and caramelized. Let the roasted quinces cool completely. In a blender, combine the roasted quinces, heavy cream, whole milk, condensed milk, and vanilla extract. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until firm. Once frozen, remove popsicles from molds and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Hunger Games Music

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These rich Cookies & Cream Brownie Bars are hard to resist because they have chewy brownies, creamy white chocolate, and crunchy chocolate sandwich cookies.

Ingredients: 1 box brownie mix. 1/2 cup 1 stick unsalted butter, melted. 1/4 cup water. 2 large eggs. 1 cup crushed chocolate sandwich cookies like Oreos. 1 cup white chocolate chips. 1/2 cup semi-sweet chocolate chips.

Instructions: Preheat oven to 350F 175C. Grease a 9x13-inch baking pan. In a mixing bowl, combine the brownie mix, melted butter, water, and eggs. Mix until well combined. Fold in crushed chocolate sandwich cookies, white chocolate chips, and semi-sweet chocolate chips. Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie bars to cool completely before cutting into squares. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Randi Reppen's website

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A refreshing twist on the classic mojito, this cocktail combines the crisp flavor of apple cider with the brightness of fresh lime and mint.

Ingredients: 2 oz white rum. 1 oz apple cider. 1 oz fresh lime juice. 1 oz simple syrup. 6-8 fresh mint leaves. Apple slices and mint sprig for garnish. Club soda.

Instructions: Mix mint leaves, lime juice, and simple syrup in a cocktail shaker. Put ice in the shaker and add the rum and apple cider. Make sure to shake it well until it's cold. Pour through a strainer into an ice-filled glass. Add club soda on top. Place apple slices and a mint sprig on top. Serve and have fun!

Prep Time: 5 minutes

Cook Time: 0 minutes

Tech Terry Scholars

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With these delightful sandwich cookies, you can indulge in the perfect combination of red velvet goodness and creamy cream cheese filling. A delicious treat for any occasion!

Ingredients: 2 cups all-purpose flour. 2 tablespoons cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 tablespoon red food coloring. 1 teaspoon vanilla extract. 1/2 cup buttermilk. 1/2 teaspoon white vinegar. 1/2 teaspoon baking powder. Cream Cheese Filling:. 8 oz cream cheese, softened. 1/4 cup unsalted butter, softened. 3 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg, red food coloring, and vanilla extract until well combined. In a small bowl, mix the buttermilk and vinegar. Add half of the dry ingredients to the butter mixture and mix until just combined. Add the buttermilk mixture and mix again. Finally, add the remaining dry ingredients and the baking powder. Mix until the dough comes together. Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. For the cream cheese filling, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue to beat until well combined. Spread a generous amount of the cream cheese filling onto the flat side of a cooled cookie and sandwich it with another cookie. Repeat with the remaining cookies and filling. Dust with powdered sugar or decorate as desired. Enjoy your delicious Red Velvet Sandwich Cookies!

Prep Time: 25 minutes

Cook Time: 12 minutes

JENNIFER OKOLIE - Health and Wellness Coach

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Enjoy the tropical flavors of these tasty Mango Lime Tarts. The sour sweetness of mango and the sour kick of lime make a delicious dessert that's great for any event.

Ingredients: 1 1/2 cups graham cracker crumbs. 1/3 cup sugar. 1/2 cup unsalted butter, melted. 1 cup mango puree. 1/4 cup lime juice. 1 tablespoon lime zest. 1 can 14 ounces sweetened condensed milk. 3 large egg yolks. Whipped cream, for serving. Fresh mango slices, for garnish. Lime wedges, for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Put graham cracker crumbs, sugar, and melted butter in a bowl and mix them together. Fill small tart pans with the dough and press it into the bottom and up the sides. For 8 to 10 minutes, or until they are lightly golden, bake the crusts. Take it out of the oven and let it cool down. Mix mango puree, lime juice, lime zest, sweetened condensed milk, and egg yolks in a different bowl using a whisk until the mixture is smooth. Add the mango lime filling to the tart shells that have been left to cool. The filling should be set after 15 to 20 minutes in the oven. Take it out of the oven and let it cool down all the way. Put the tarts in the fridge for at least two hours before you serve them. Before you serve, put whipped cream, fresh mango slices, and lime wedges on top.

Prep Time: 20 minutes

Cook Time: 30 minutes

#MiniTarts, #TropicalDessert, #MangoLimeTarts

Patrick Willard