Briefs365

Your Coach DrB - Tell Tale Chapbooks - hannah - Sasha Knock - Working at MTC

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These gluten-free monster cookies are loaded with peanut butter, chocolate chips, raisins, and nuts, making them a delightful treat for anyone with a sweet tooth. Plus, they are easy to make and perfect for those who follow a gluten-free diet.

Ingredients: 2 cups gluten-free rolled oats. 1 cup creamy peanut butter. 1/2 cup honey. 1/2 cup unsalted butter, softened. 1/2 cup packed brown sugar. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup gluten-free chocolate chips. 1/2 cup raisins. 1/2 cup chopped nuts such as almonds or pecans.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, cream together the peanut butter, honey, softened butter, brown sugar, and granulated sugar until smooth and well combined. Add the eggs and vanilla extract to the bowl and mix until fully incorporated. In a separate bowl, whisk together the gluten-free rolled oats, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition. Fold in the gluten-free chocolate chips, raisins, and chopped nuts until evenly distributed in the cookie dough. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie. Gently flatten each cookie with the back of the spoon or your fingers. Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious gluten-free monster cookies with your favorite beverage or a glass of milk!

Prep Time: 15 minutes

Cook Time: 10 minutes

Neuro.ca

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These Raspberry-Lemon Blush Sangria Spritzers are perfect for any occasion, combining the sweetness of raspberries with the tartness of lemon in a refreshing wine-based cocktail.

Ingredients: 1 bottle ros wine. 1 cup raspberry liqueur. 1 cup fresh raspberries. 1 lemon, thinly sliced. 2 cups lemon-lime soda. Ice cubes. Fresh mint leaves for garnish.

Instructions: Put raspberry liqueur, fresh raspberries, lemon slices, and ros wine in a large pitcher. Put it in the fridge for at least an hour to let the flavors mix. Add the lemon-lime soda and stir it in slowly just before serving. Use ice cubes to fill the glasses, then pour the sangria mix over the ice. Add some fresh mint leaves as a garnish. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

Casal De La Cuina

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Enjoy the rich flavors of vanilla bean and Scotch whisky in this rich and creamy ice cream recipe. This homemade treat is great for any event and is sure to impress.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. Pinch of salt. 1 vanilla bean, split and scraped. 5 large egg yolks. 1/4 cup Scotch whisky.

Instructions: In a saucepan, combine heavy cream, milk, sugar, salt, and vanilla bean seeds and pod. Heat over medium heat, stirring occasionally, until mixture reaches a simmer. In a separate bowl, whisk egg yolks until smooth. Slowly pour about 1/2 cup of the hot cream mixture into the yolks, whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture, stirring constantly. Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and strain the mixture through a fine mesh sieve into a clean bowl. Stir in the Scotch whisky until well combined. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions. Transfer the churned ice cream to an airtight container and freeze until firm, about 4 hours or overnight before serving.

Prep Time: 20 minutes

Cook Time: 10 minutes

Pony Dag

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This vegan corn and mushroom pasta has a great mix of tastes and textures. The earthiness of mushrooms goes well with the sweetness of corn, making a creamy and satisfying dish that doesn't use any animal products.

Ingredients: 200g pasta. 1 cup corn kernels. 200g mushrooms, sliced. 2 cloves garlic, minced. 2 tbsp olive oil. 1/2 cup almond milk. 2 tbsp nutritional yeast. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Cook pasta according to package instructions, drain, and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add sliced mushrooms and cook until they release their juices and become tender. Stir in corn kernels and cook for another 2-3 minutes. Pour in almond milk and nutritional yeast, stirring until well combined and creamy. Season with salt and pepper to taste. Add cooked pasta to the skillet and toss until evenly coated with the sauce. Garnish with fresh parsley before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes

Luiz Valerio Writer

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With the nutty flavor of sesame and the strong garlic kick, this keto-friendly garlic sesame kimchi is a tasty twist on regular kimchi. It adds a lot of probiotics to your keto diet.

Ingredients: 1 head napa cabbage, chopped. 1/4 cup coarse sea salt. 6 cloves garlic, minced. 2 tablespoons sesame oil. 2 tablespoons grated ginger. 2 tablespoons soy sauce or tamari. 1 tablespoon erythritol or keto-friendly sweetener. 2 tablespoons sesame seeds. 1/4 cup green onions, chopped. 1 tablespoon Korean red pepper flakes gochugaru.

Instructions: Add chopped cabbage to a large bowl and sprinkle sea salt on top. Rub salt into the cabbage, then let it sit for one to two hours. Rinse it well, and then drain it. Grate the ginger, add soy sauce, erythritol, sesame seeds, green onions, and Korean red pepper flakes to a different bowl, and mix them all together. Toss the cabbage that has been drained in the seasoning mix until it is well covered. Move the kimchi to a clean glass jar or other airtight container and press down hard to get rid of any air pockets. Put the lid on the jar or container and leave it out at room temperature for one to two days. After that, put it in the fridge. The kimchi will keep fermenting slowly in the fridge. You can eat your homemade garlic sesame kimchi as a side dish or a sauce.

Prep Time: 30 minutes

Cook Time: 0 minutes

John A. Thorpe

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This simple recipe for baked salmon is great for a quick and healthy dinner. You can have tasty salmon on the table in no time with just a few simple ingredients and little work.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Lemon slices for garnish. Fresh parsley for garnish.

Instructions: Preheat your oven to 400F 200C. In a small bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the salmon fillets with the prepared olive oil mixture, ensuring they are evenly coated. Place lemon slices on top of each fillet for added flavor. Bake in the preheated oven for about 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. Garnish with fresh parsley before serving. Enjoy your delicious and easy baked salmon!

Prep Time: 5 minutes

Cook Time: 15-18

Biung Ismahasan

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This Easy Vegan Thai Green Curry is a quick and tasty way to make dinner. It has bright vegetables and tofu in a creamy coconut curry sauce.

Ingredients: 1 tbsp coconut oil. 1 onion, chopped. 2 cloves garlic, minced. 1 tbsp green curry paste. 1 can 14 oz coconut milk. 2 cups mixed vegetables such as bell peppers, broccoli, carrots. 1 block 14 oz firm tofu, cubed. 1 tbsp soy sauce. 1 tbsp maple syrup. 1 lime, juiced. Salt and pepper to taste. Fresh basil leaves for garnish. Cooked rice for serving.

Instructions: Warm up a big pan with coconut oil over medium-low heat. Add the minced garlic and chopped onion and saut until the garlic smells good. Add the green curry paste and cook for one minute while stirring. Put in the coconut milk and mix it in well. Mix in the cubed tofu and mixed vegetables, then stir to coat in the curry sauce. Add salt, pepper, soy sauce, maple syrup, and lime juice to taste. Simmer for 10 to 15 minutes, or until the tofu is hot and the vegetables are soft. Add fresh basil leaves on top of the hot dish and serve it over cooked rice.

Prep Time: 10 minutes

Cook Time: 20 minutes

tacloban city adventist elementary school

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With this gluten-free and low-carb cauliflower crust pizza, you can enjoy the tastes of pizza without feeling bad about it. It's a healthy alternative that's great for people who want to cut back on carbs.

Ingredients: 1 medium cauliflower head. 1/2 cup grated mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/4 cup almond flour. 1/2 teaspoon dried oregano. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1 egg. 1/2 cup sugar-free pizza sauce. 1/2 cup shredded mozzarella cheese. Your favorite low-carb pizza toppings e.g., pepperoni, bell peppers, olives. Fresh basil leaves for garnish optional.

Instructions: Preheat your oven to 425F 220C and line a baking sheet with parchment paper. Remove the leaves and stem from the cauliflower and chop it into florets. Place the cauliflower florets in a food processor and pulse until they resemble fine crumbs. Transfer the cauliflower crumbs to a microwave-safe bowl and microwave for 5 minutes to soften it. Allow it to cool for a few minutes. Place the cooled cauliflower in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial for a crispy crust. In a mixing bowl, combine the squeezed cauliflower, 1/2 cup grated mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/4 cup almond flour, dried oregano, garlic powder, salt, and the egg. Mix until it forms a dough. Transfer the cauliflower dough onto the prepared baking sheet and shape it into a thin pizza crust, about 1/4 inch thick. Bake the cauliflower crust in the preheated oven for 15-20 minutes or until it's golden and holds its shape. Remove the crust from the oven and spread the sugar-free pizza sauce evenly over it. Sprinkle 1/2 cup shredded mozzarella cheese on top and add your favorite low-carb pizza toppings. Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is bubbly and slightly golden. Garnish with fresh basil leaves if desired, slice, and enjoy your delicious gluten-free low-carb cauliflower pizza!

Prep Time: 15 minutes

Cook Time: 35 minutes

Fair Trade Connections

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Indulge in this creamy and delicious chocolate peanut butter hummus for a sweet and satisfying snack or dessert. It's vegan-friendly and perfect for dipping with your favorite fruits or snacks.

Ingredients: 1 can chickpeas, drained and rinsed. 1/4 cup cocoa powder. 1/4 cup creamy peanut butter. 1/4 cup maple syrup. 2 tablespoons plant-based milk. 1 teaspoon vanilla extract. Pinch of salt. Optional toppings: chopped peanuts, chocolate chips, drizzle of maple syrup.

Instructions: Add peanut butter, maple syrup, vanilla extract, plant-based milk, and a pinch of salt to a food processor. Then, blend the ingredients together. If you need to, scrape down the sides of the bowl to make sure everything is well mixed. Blend until smooth and creamy. Each time you add more plant-based milk, 1 tablespoon at a time, until you get the consistency you want. Put the chocolate peanut butter hummus in a bowl to serve, and if you want, you can add extra toppings on top. You can dip crackers, pretzels, or sliced fruit in it. Have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

Lingerie Nore

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A quick and flavorful stir-fry with ramen noodles, spicy Sriracha sauce, and a variety of colorful vegetables. Perfect for a spicy and satisfying meal in just 20 minutes!

Ingredients: 2 packs of ramen noodles. 2 tablespoons vegetable oil. 1 small onion, thinly sliced. 2 cloves garlic, minced. 1 carrot, julienned. 1 bell pepper, thinly sliced. 1 cup broccoli florets. 1 cup snap peas. 1/4 cup soy sauce. 2 tablespoons Sriracha sauce. 1 tablespoon honey. 1 teaspoon sesame oil. 1/2 teaspoon red pepper flakes. 1/4 cup green onions, chopped. 1/4 cup peanuts, chopped optional.

Instructions: Cook the ramen noodles according to package instructions, drain, and set aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and minced garlic, and stir-fry for 2-3 minutes until fragrant and slightly softened. Add the julienned carrot, sliced bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp. In a small bowl, whisk together the soy sauce, Sriracha sauce, honey, sesame oil, and red pepper flakes. Pour the sauce over the stir-fried vegetables and toss to coat them evenly. Add the cooked ramen noodles to the skillet and toss everything together for an additional 2-3 minutes until well combined and heated through. Remove the skillet from heat and garnish with chopped green onions and chopped peanuts if desired. Serve hot and enjoy your Spicy Sriracha Ramen Noodle Stir Fry!

Prep Time: 10 minutes

Cook Time: 10 minutes

Mark Lakeman

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These Roasted Sweet Potato Cauliflower Tacos are a flavorful and satisfying vegan option. They are packed with roasted vegetables and topped with fresh ingredients, making them a delicious and healthy choice for taco night.

Ingredients: 2 cups sweet potatoes, diced. 2 cups cauliflower florets. 2 tablespoons olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small tortillas corn or flour, as preferred. 1 cup black beans, cooked. 1 cup shredded lettuce. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup fresh cilantro leaves. 1 avocado, sliced. 1 lime, cut into wedges. Salsa and vegan sour cream for serving.

Instructions: Turn on your oven and heat it up to 425F 220C. Put the cauliflower florets and diced sweet potatoes in a large bowl. Sprinkle chili powder, cumin, salt, and pepper on top of the olive oil. Toss the vegetables to cover them all. Mix the cauliflower and sweet potatoes with the spices and place them in a single layer on a baking sheet. For 25 to 30 minutes, or until the vegetables are soft and slightly caramelized, roast them in an oven that has already been heated. Follow the directions on the package to warm the tortillas in a dry skillet or microwave while the vegetables roast. Start by putting together the tacos with a warm tortilla. After adding a spoonful of black beans, add the mixture of roasted sweet potatoes and cauliflower. Add diced tomatoes, red onion, fresh cilantro, avocado slices, and ground lettuce on top. Put some fresh lime juice on top and feel free to add vegan sour cream and salsa if you like. Enjoy your tasty vegan and dairy-free roasted sweet potato cauliflower tacos right away!

Prep Time: 15 minutes

Cook Time: 30 minutes

Kerr Shop

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This delicious and quick Paleo chicken stir-fry is ideal for anyone on a Paleo diet. It's a wholesome choice for any night of the week because it's loaded with protein and beneficial veggies.

Ingredients: 2 chicken breasts, sliced thinly. 2 tablespoons coconut oil. 1 bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 2 cups broccoli florets. 2 tablespoons coconut aminos. 1 tablespoon sesame oil. Salt and pepper to taste.

Instructions: In a large skillet, heat coconut oil over medium-high heat. Add sliced chicken breasts and cook until browned, about 5-6 minutes. Add bell pepper, onion, garlic, and ginger to the skillet. Cook for another 3-4 minutes until vegetables are tender. Add broccoli florets and cook for an additional 2-3 minutes. Stir in coconut aminos and sesame oil. Season with salt and pepper to taste. Continue cooking for 1-2 minutes until everything is heated through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Serve Our Vets

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Warm spices and molasses flavor these traditional gingerbread cookies.

Ingredients: 3 1/4 cups all-purpose flour. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 tablespoon ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 1/2 cup white sugar. 1 large egg. 1/2 cup molasses.

Instructions: Preheat oven to 350F 175C. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in molasses. Gradually mix in dry ingredients until well combined. Cover and chill dough for at least 1 hour. Roll dough to 1/4 inch thickness on a floured surface. Cut into desired shapes and place on ungreased baking sheets. Bake 8 to 10 minutes, or until edges are set. Cool on wire racks before decorating.

Prep Time: 30 minutes

Cook Time: 10 minutes

pasquale aiello

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These gluten-free bell peppers stuffed with quinoa are a tasty and healthy way to have dinner. They taste great and are full of protein and fiber. You can make them with or without meat, and either way, they will taste great.

Ingredients: 4 large bell peppers, any color. 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 lb ground turkey or beef optional. 1 onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 1 cup shredded cheese optional. Fresh cilantro, for garnish optional.

Instructions: Turn on your oven and heat it up to 375F 190C. Peel the bell peppers and cut off the tops. Then take out the seeds and membranes. Put them away. If you want to use beef, cook the ground turkey or beef in a large skillet over medium-low heat until it turns brown. Get rid of any extra fat. Put the chopped onion and garlic in the same pan. Saut for a few minutes until the food gets soft. The black beans, corn, cumin, chili powder, salt, and pepper should all be mixed in with the quinoa. Bring up the temperature. Turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed. While the quinoa mixture is simmering, steam the bell peppers for five minutes or so, until they get a little soft. Get rid of any extra water. Put some of the quinoa mixture into each bell pepper and gently press down to fill it up. If you want, you can add shredded cheese on top. Cover the stuffed bell peppers with aluminum foil and put them in a baking dish. Put the peppers in an oven that has already been heated for 25 to 30 minutes, or until they are soft. Take it out of the oven and, if you want, sprinkle it with fresh cilantro. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 45 minutes

moira

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This Vegan Orange Olive Oil Cake is bursting with citrus flavor and moist texture, thanks to the combination of fresh orange juice and olive oil. It's a delightful treat that's perfect for any occasion, whether you're serving it for dessert or enjoying a slice with your afternoon tea.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Zest of 2 oranges. 1/2 cup fresh orange juice. 1/2 cup extra virgin olive oil. 1/2 cup unsweetened applesauce. 1 teaspoon vanilla extract. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and orange zest. In a separate bowl, mix the orange juice, olive oil, applesauce, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Prep Time: 15 minutes

Cook Time: 35 minutes

Richard Leopold

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This Warm Lentil and Kale Salad is a hearty and healthy dish that can be served any time of year. Tender lentils, sauted kale, and a tangy dressing come together to make a satisfying and tasty salad.

Ingredients: 1 cup green or brown lentils, rinsed and drained. 4 cups chopped kale, stems removed. 1 red onion, thinly sliced. 2 cloves garlic, minced. 1/4 cup extra-virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. Salt and pepper, to taste. 1/4 cup crumbled feta cheese. 1/4 cup chopped fresh parsley. 1/4 cup toasted walnuts, chopped.

Instructions: In a medium saucepan, combine the lentils and enough water to cover them by about 2 inches. Bring to a boil, then reduce the heat to a simmer and cook for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced red onion and cook until softened and slightly caramelized, about 5 minutes. Add the minced garlic and chopped kale to the skillet with the onions. Cook, stirring occasionally, until the kale wilts and becomes tender, about 3-4 minutes. In a small bowl, whisk together the remaining olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large salad bowl, combine the cooked lentils, sauted kale and onions, and crumbled feta cheese. Drizzle the dressing over the salad and toss to combine. Sprinkle with chopped fresh parsley and toasted walnuts before serving. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

San Francisco City Survey

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This Purple Sweet Potato Smoothie is a delightful vegan treat packed with vitamins, minerals, and antioxidants. The creamy texture and vibrant color make it an appealing and nutritious beverage option.

Ingredients: 1 cup cooked and mashed purple sweet potato. 1 cup almond milk. 2 tablespoons maple syrup. 1/2 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1 tablespoon chia seeds optional. Ice cubes optional.

Instructions: In a blender, combine mashed purple sweet potato, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and ginger. Blend until smooth and creamy. If desired, add chia seeds for extra nutrition and blend again. If you prefer a colder smoothie, add some ice cubes and blend until smooth. Pour into glasses and serve immediately. Enjoy your delicious Purple Sweet Potato Smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

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