braid central

[braidcentral]

These tasty and eye-catching cake pops are the perfect way to show off your admiration for Captain America. Ideal as a sweet treat for Marvel fans or for parties!

Ingredients: 1 box of red velvet cake mix. Ingredients required for cake mix eggs, oil, water. 1 cup cream cheese frosting. 1 lb white candy melts. Red and blue food coloring. Edible star-shaped decorations. Lollipop sticks.

Instructions: As directed on the package, bake the red velvet cake. After letting the cake cool fully, crumble it into fine crumbs in a big bowl. Add the cream cheese frosting and stir until well combined and well-formed. Using the cake mixture, roll small balls and arrange them on a baking sheet with parchment paper. As directed on the package, melt the white candy melts in a microwave-safe bowl. Each lollipop stick should have its tip dipped into the melted candy before being inserted into a cake ball. Coat every cake pop entirely with the melted candy by dipping it in it. Let extra candy fall off. After the candy has melted, divide it into two parts and color one with red food coloring and the other with blue. Using the colored candy, decorate the cake pops with Captain America's shield design. A smaller blue circle comes first, then a white outer circle, with a red circle at the center. In the blue circle, arrange edible star-shaped decorations. Before serving, let the cake pops completely set.

Prep Time: 30 minutes

Cook Time: 25 minutes

Melanie

[braidcentral]

Elevate your hummus game with this delightful Hummus With Chive Flowers recipe. The chive flowers not only add a burst of color but also a subtle oniony flavor that complements the creamy hummus perfectly.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 2 cloves garlic, minced. 1/4 cup tahini. 3 tablespoons lemon juice. 2 tablespoons olive oil. 1/2 teaspoon ground cumin. Salt and pepper to taste. Chive flowers for garnish.

Instructions: In a food processor, mix together chicken breasts, garlic that has been minced, tahini, lemon juice, olive oil, ground cumin, salt, and pepper. To make it smooth and creamy, scrape down the sides of the bowl as needed. Place the hummus in a bowl for serving. Add fresh chive flowers as a garnish. You can eat this with pita bread or vegetable sticks. Have fun with your hummus with chives!

Prep Time: 10 minutes

Cook Time: 0 minutes

James Robles

[braidcentral]

This Spinach and Smashed Egg Toast is a quick and nutritious breakfast or brunch option. It combines the goodness of fresh spinach, protein-packed eggs, and a hint of Parmesan cheese for a satisfying meal.

Ingredients: 2 large eggs. 2 slices of whole-grain bread. 1 cup fresh spinach leaves. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 teaspoon red pepper flakes optional. 1/4 cup grated Parmesan cheese optional. 1 teaspoon chopped fresh parsley for garnish.

Instructions: In a nonstick skillet over medium-low heat, heat 1 tablespoon of olive oil. It will take about two minutes of cooking after adding the fresh spinach leaves until they wilt. Add a little salt and pepper to taste. Put away. Bring water to a boil in a different pot, then add the two big eggs bit by bit. Heat water and add eggs. Boil for 8 to 10 minutes. While the eggs are boiling, toast the whole-grain bread until it's as crispy as you like it. As soon as the eggs are done, put them in a bowl of ice water to cool down. After that, peel and cut them. Toast the bread slices and then press the spinach that has been cooked onto each one. On top of the spinach, put the sliced hard-boiled eggs. Add the last bit of olive oil to the eggs and spinach. Add salt, pepper, red pepper flakes if you want, and grated Parmesan cheese if you want. For extra color and flavor, sprinkle chopped fresh parsley on top. Serve your tasty Spinach and Smashed Egg Toast right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 15 minutes

Backpack Ben

[braidcentral]

The Crispy Tofu Sandwiches with Ginger Peanut Sauce are a great mix of tastes. The tofu is just the right amount of crispy on the outside and soft on the inside. The creamy and slightly spicy peanut sauce goes well with it. This sandwich is a healthy and filling meal. The fresh vegetables give it color and crunch.

Ingredients: 8 slices of firm tofu. 1/4 cup soy sauce. 1 tablespoon sesame oil. 1 tablespoon cornstarch. 1/2 cup peanut butter. 2 tablespoons rice vinegar. 1 tablespoon maple syrup. 1 tablespoon grated ginger. 4 burger buns. 2 cups shredded lettuce. 1 cucumber, thinly sliced. 1 carrot, shredded. Sriracha sauce optional.

Instructions: To get rid of extra water, press the tofu between two paper towels. Soy sauce and sesame oil should be mixed together in a shallow dish. First, dip the tofu slices in the soy sauce mix. Then, use cornstarch to cover them. Put oil in a pan and heat it over medium-high heat. About 3 minutes on each side if you want the tofu slices to get crispy. Put peanut butter, rice vinegar, maple syrup, and grated ginger in a small bowl. Mix them together to make the sauce. Toast the burger buns if you want to. On one side of each bun, put peanut sauce. On the bottom buns, put slices of crispy tofu. Place slices of cucumber, shredded carrot, and shredded lettuce on top of the tofu. If you want, drizzle with Sriracha sauce. Add the top buns to the sandwiches to close them up, and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Flying with Anne

[braidcentral]

This Slow Cooker Apple & Clove Ham is a delicious and easy way to prepare a flavorful ham. The combination of apple cider, brown sugar, and cloves infuses the ham with sweet and savory flavors, making it perfect for any occasion.

Ingredients: 1 5-7 pound bone-in ham. 1 cup apple cider. 1/2 cup brown sugar. 1/4 cup Dijon mustard. 1 tablespoon whole cloves.

Instructions: Score the surface of the ham in a criss-cross pattern, about 1/4 inch deep. In a bowl, mix together apple cider, brown sugar, and Dijon mustard. Place the ham in the slow cooker and pour the apple cider mixture over it. Insert whole cloves into the scored areas of the ham. Cover and cook on low for 6-8 hours or until the ham is heated through and tender. Baste the ham with the juices from the slow cooker occasionally during cooking. Once done, remove the ham from the slow cooker and let it rest for a few minutes before slicing. Serve slices of the ham with the remaining juices from the slow cooker.

Prep Time: 15 minutes

Cook Time: 360 minutes

Olivia H

[braidcentral]

Tender and flavorful BBQ ribs cooked to perfection in the Instant Pot, ideal for keto enthusiasts craving a hearty meal.

Ingredients: 2 racks baby back ribs. 1 cup sugar-free BBQ sauce. 1 cup beef broth. 2 tbsp apple cider vinegar. 1 tbsp smoked paprika. 1 tsp garlic powder. Salt and pepper to taste.

Instructions: Separate the racks of ribs into smaller pieces. Put smoked paprika, garlic powder, apple cider vinegar, salt, and pepper in a bowl. Add the BBQ sauce and mix them together. Put the ribs in the Instant Pot and cover them with the sauce. Put the lid on top and set the timer for 25 minutes. After you're done, let the pressure drop naturally for 10 minutes and then quickly let it go. Put the ribs on a baking sheet, brush them with more BBQ sauce, and broil them for a few minutes until the sauce turns caramelized. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Damien Daniels

[braidcentral]

Enjoy the creamy and flavorful goodness of homemade Buttermilk Ranch Dressing on your salads. It's easy to make and tastes so much better than store-bought!

Ingredients: 1 cup mayonnaise. 1/2 cup buttermilk. 1/2 cup sour cream. 1 tablespoon fresh parsley, chopped. 1 tablespoon fresh chives, chopped. 1 teaspoon fresh dill, chopped. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a mixing bowl, combine mayonnaise, buttermilk, and sour cream. Add fresh parsley, chives, and dill to the mixture. Stir in garlic powder and onion powder. Season with salt and pepper to taste. Whisk everything together until the dressing is smooth and well-blended. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve over your favorite salad.

Prep Time: 10 minutes

Cook Time: 0 minutes

Jean Summers

[braidcentral]

This easy black bean soup recipe is packed with flavor and perfect for a quick and nutritious meal. It's a comforting and hearty soup that can be customized with your favorite toppings.

Ingredients: 2 cans 15 ounces each black beans, drained and rinsed. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 can 14.5 ounces diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil. Optional toppings: chopped cilantro, sour cream, shredded cheese, lime wedges.

Instructions: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and diced bell peppers. Saut for 5-7 minutes until softened. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for an additional 2 minutes. Add the drained and rinsed black beans, diced tomatoes with their juice, and vegetable broth to the pot. Bring to a simmer. Simmer the soup for 15-20 minutes, allowing the flavors to meld together. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, you can transfer a portion of the soup to a blender and blend until smooth, then return it to the pot. Simmer for an additional 5-10 minutes, stirring occasionally. Serve hot, garnished with chopped cilantro, sour cream, shredded cheese, and lime wedges if desired. Enjoy!

Prep Time: 10 minutes

Cook Time: 30 minutes

Jean

[braidcentral]

If you want to eat something healthier than regular cider donuts, try these gluten-free apple cider donut muffins. They taste great, are moist, and are great for fall mornings or any time you want a warm treat.

Ingredients: 1 1/2 cups almond flour. 1/2 cup coconut flour. 1/2 cup coconut sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 2 large eggs. 1/4 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk. 1/4 cup apple cider. 2 tablespoons melted coconut oil. 1 teaspoon vanilla extract. 1 cup diced apples peeled and cored.

Instructions: Warm the oven up to 175F 350C. Clean and grease a muffin tin, or use paper liners to line it. Put coconut sugar, baking powder, baking soda, cinnamon, nutmeg, salt, almond flour, and coconut flour in a large bowl. Mix them together with a whisk. Put the eggs in a different bowl and beat them. Then add the applesauce, maple syrup, almond milk, apple cider, melted coconut oil, and vanilla extract. Mix the dry and wet ingredients together until they are just barely mixed. Add the apple dices. Fill up each muffin tin cup three quarters of the way to the top with batter. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. After baking, let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 25 minutes

Kim

[braidcentral]

A delicious Paleo-friendly casserole featuring roasted cauliflower, sweet cherry tomatoes, and creamy goat cheese. This dish is bursting with flavor and makes for a satisfying and nutritious meal.

Ingredients: 1 head of cauliflower, cut into florets. 2 cups cherry tomatoes, halved. 4 oz. goat cheese, crumbled. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 400F 200C. In a large mixing bowl, combine the cauliflower florets, cherry tomato halves, minced garlic, olive oil, dried oregano, dried basil, salt, and pepper. Toss everything together to coat the vegetables evenly with the seasonings. Transfer the seasoned vegetables to a baking dish or casserole dish. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned, and the tomatoes are soft and blistered. Remove the casserole from the oven and crumble the goat cheese evenly over the top. Return the casserole to the oven for an additional 5 minutes, or until the goat cheese starts to melt and turn slightly golden. Garnish with fresh basil leaves before serving. Enjoy your Paleo Roasted Cauliflower, Tomato, and Goat Cheese Casserole!

[braidcentral]

Sweet and tangy grilled pineapple skewers that are perfect for a summer treat.

Ingredients: 1 pineapple, peeled and cut into chunks. 1/4 cup honey. 2 tablespoons lime juice. 1 teaspoon ground cinnamon. Wooden skewers, soaked in water.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix honey, lime juice, and ground cinnamon to create the marinade. Thread pineapple chunks onto the soaked skewers. Brush the pineapple skewers with the marinade. Grill for 5-7 minutes, turning occasionally until caramelized and grill marks appear. Serve immediately and enjoy!

[braidcentral]

A tasty and healthy way to start the day is with this Kale Pineapple Green Smoothie. For a healthy breakfast or snack, this is a great choice. It's full of vitamins, fiber, and a hint of tropical sweetness.

Ingredients: 2 cups kale leaves, stemmed and chopped. 1 cup fresh pineapple chunks. 1 ripe banana. 1/2 cup Greek yogurt. 1/2 cup coconut water. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Add the kale, pineapple chunks, banana, Greek yogurt, and coconut water to a blender. If desired, add honey for sweetness and ice cubes for a colder texture. Blend until smooth and creamy, adjusting the consistency with more coconut water if needed. Pour the smoothie into glasses and serve immediately. Enjoy your refreshing Kale Pineapple Green Smoothie!

[braidcentral]

Grilled asparagus cooked in foil packets is an easy and tasty side dish that tastes like it was cooked on a grill. When you mix garlic and lemon with asparagus, it brings out its natural freshness, making it a great side dish for your barbecue.

Ingredients: 1 pound fresh asparagus, trimmed. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon lemon zest. Salt and pepper to taste. Aluminum foil.

Instructions: Warm up the grill over medium-high heat. Each bundle of asparagus should have its own sheet of aluminum foil laid out. Mix minced garlic, lemon zest, salt, and pepper with olive oil, salt, and pepper in a bowl. Put an equal amount of the seasoned asparagus on a piece of foil for each piece. Fold and seal the foil to make packets that are very well sealed. Put the foil packets on a grill that has already been heated up. Cook for 12 to 15 minutes, turning them over once during the cooking time. Carefully remove the asparagus from the foil and grill for another two to three minutes to give it a charred look. Take it off the grill and serve right away. Have fun with your tasty grilled asparagus!

[braidcentral]

A delightful vegan pasta primavera bursting with colorful vegetables and fresh flavors. This dish is perfect for a quick and nutritious weeknight dinner.

Ingredients: 200g pasta of choice. 1 cup cherry tomatoes, halved. 1 cup broccoli florets. 1 cup sliced bell peppers. 1 cup sliced zucchini. 2 cloves garlic, minced. 2 tablespoons olive oil. 1/4 cup chopped fresh basil. Salt and pepper to taste. 1 tablespoon nutritional yeast optional, for cheesy flavor.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. Put broccoli, zucchini, bell peppers, and cherry tomatoes in the pan. After 5 to 7 minutes, the vegetables should be soft but still crisp. Add pepper and salt to taste. If you are using nutritional yeast, stir it in. Toss the cooked pasta and vegetables together in the pan after adding them. Take it off the heat and sprinkle it with fresh basil. Enjoy while hot!

[braidcentral]

These raw vegan nori rolls are packed with nutrient-rich ingredients and bursting with flavor. They make a delicious and healthy snack or light meal.

Ingredients: 4 sheets nori seaweed. 2 cups cooked quinoa. 1 large carrot, julienned. 1 large cucumber, julienned. 1 avocado, thinly sliced. 1 bell pepper, thinly sliced. 1/2 cup alfalfa sprouts. 1/4 cup pickled ginger. 1/4 cup tamari or soy sauce. 1 tablespoon sesame seeds.

Instructions: Place a nori sheet on a flat surface. Spread quinoa evenly over the nori sheet, leaving about an inch of space at the top. Layer carrots, cucumber, avocado, bell pepper, and alfalfa sprouts on top of the quinoa. Drizzle tamari or soy sauce over the veggies. Starting from the bottom, tightly roll the nori sheet, sealing the edge with a bit of water. Repeat with remaining nori sheets and filling ingredients. Slice the rolls into bite-sized pieces using a sharp knife. Serve with pickled ginger and sprinkle sesame seeds on top.

[braidcentral]

These mini cheese and onion quiche krumpli are delightful bites bursting with savory flavor. Perfect for parties, brunches, or a tasty snack, they are simple to make and sure to impress.

Ingredients: 200g shortcrust pastry. 1 onion, finely chopped. 150g grated cheese cheddar or gruyere. 3 eggs. 150ml milk. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Warm the oven up to 350F 182C. Spread the shortcrust pastry out on a work surface and use it to line a muffin tin. Make sure it covers the whole pan evenly and gently press it into the corners. Put the chopped onion in a skillet and cook it until it's soft and clear. Spread the sauted onions out evenly in the muffin cups that have been lined with pastry. Add cheese flakes to the onions in each cup. Whisk the eggs, milk, salt, and pepper together in a bowl. Cover the cheese and onions in the muffin cups with the egg mixture. Almost fill each cup to the top. The quiches should be baked in a hot oven for twenty to twenty-five minutes, or until they are golden brown and puffy. Take them out of the oven and let them cool a bit before adding fresh parsley, if you want to. You can serve it hot or cold.

[braidcentral]

Enjoy crispy, golden keto-friendly mozzarella sticks without nuts using this simple air fryer recipe. Perfect for satisfying cravings while staying low-carb!

Ingredients: 8 sticks mozzarella cheese, cut into halves. 2 large eggs. 1 cup almond flour. 1/2 cup grated parmesan cheese. 1 teaspoon Italian seasoning. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon paprika. Salt and pepper to taste.

Instructions: Mix the eggs in a bowl that is not too deep. Put almond flour, Parmesan cheese, Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper in a second shallow bowl. Mix them together. First, coat each mozzarella stick with the beaten eggs. Then, coat it with the almond flour mix. If you want a double coating, do the egg and almond flour step again. Put the cheese sticks that have been covered on a baking sheet that has been lined with parchment paper. Put the cheese sticks in the freezer for at least 30 minutes. Get the air fryer ready by heating it up to 390F 200C. Stack the frozen mozzarella sticks one on top of the other in the air fryer basket. Flip the food over halfway through cooking for 6 to 8 minutes, or until it is golden and crispy. Warm it up and serve it with ranch dressing or marinara sauce.