Cowplants In Space

Avoid Ghost - The Baby Stroller Derby - Barb Desjardins - Skeletal Fracture - Randy Odenwald

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These oatmeal cottage cheese banana pancakes are a delicious and nutritious breakfast option. They are high in protein and gluten-free, making them a great choice for a healthy start to your day. The combination of rolled oats, cottage cheese, and ripe bananas provides a satisfying and flavorful pancake that you'll love.

Ingredients: 1 cup rolled oats. 1 cup cottage cheese. 2 ripe bananas. 2 eggs. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. Pinch of salt. Cooking spray or butter for the pan.

Instructions: Place rolled oats in a blender or food processor and blend until you have a fine oat flour. In a mixing bowl, mash the ripe bananas with a fork until they are smooth. Add the oat flour, cottage cheese, eggs, vanilla extract, baking powder, and a pinch of salt to the mashed bananas. Mix well to form a pancake batter. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or butter. Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, then flip and cook the other side until golden brown. Repeat the process with the remaining batter. Serve the pancakes hot with your favorite toppings, such as fresh berries, Greek yogurt, or maple syrup. Enjoy your high-protein, gluten-free oatmeal cottage cheese banana pancakes!

Prep Time: 10 minutes

Cook Time: 15 minutes

Friends Of Lancashire Archives

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A quick and tasty prep-ahead wrap filling that consists of rice and black beans with a hint of freshness from tomatoes, corn, and cilantro.

Ingredients: 2 cups cooked black beans. 2 cups cooked rice. 1 cup corn kernels cooked or canned. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/4 cup chopped cilantro. 2 tablespoons lime juice. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. Tortillas for wrapping.

Instructions: In a large bowl, combine black beans, rice, corn, tomatoes, red onion, and cilantro. In a small bowl, whisk together lime juice, cumin powder, chili powder, salt, and pepper. Pour the dressing over the bean and rice mixture, tossing to coat evenly. Warm tortillas in a dry skillet or microwave according to package instructions. Spoon the black bean and rice filling onto the center of each tortilla. Fold the sides of the tortilla over the filling, then fold the bottom and top to create a wrap. Serve immediately or wrap in parchment paper for a make-ahead meal. Enjoy these flavorful Black Beans and Rice Wraps!

Prep Time: 15 minutes

Cook Time: 15 minutes

North Eatery

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A refreshing and nutritious smoothie packed with green goodness and a zingy kick of ginger.

Ingredients: 1 cup spinach. 1/2 cup chopped cucumber. 1/2 cup chopped pineapple. 1 tablespoon grated ginger. 1/2 cup coconut water. 1/2 cup almond milk. 1 tablespoon honey or agave syrup. Ice cubes optional.

Instructions: Grate ginger, put pineapple, spinach, coconut water, almond milk, and honey or agave syrup into a blender. Mix until it's creamy and smooth. You can add ice cubes and blend again to make it smooth if you want to. Pour into glasses and serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Barb Desjardins

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This vegan coffee recipe tastes great and is full of healthy plant-based foods. When you mix almond milk, coconut oil, and a little maple syrup together, you get a creamy, satisfying coffee that's great for getting you through the morning.

Ingredients: 1 cup brewed coffee. 1/2 cup unsweetened almond milk. 1 tablespoon coconut oil. 1 teaspoon maple syrup. 1/4 teaspoon ground cinnamon. 1/4 teaspoon vanilla extract.

Instructions: Brew a cup of your favorite coffee. In a small saucepan, heat the almond milk over low heat until warm but not boiling. Stir in the coconut oil, maple syrup, ground cinnamon, and vanilla extract until well combined. Pour the brewed coffee into a mug. Pour the warm almond milk mixture over the coffee and stir well. Enjoy your vegan healthy coffee!

Prep Time: 5 minutes

Cook Time: 5 minutes

Gmina Wyznaniowa Zydowska

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Enjoy the tastiest meat treat ever with our Meat Lovers' Burger. There are different kinds of ground beef, pork, and lamb in this burger, along with bacon, mushrooms, and Parmesan cheese. It's a meat lover's dream when you put cheddar cheese and your favorite toppings on top!

Ingredients: 1 lb ground beef. 1/2 lb ground pork. 1/2 lb ground lamb. 1/2 cup breadcrumbs. 1/4 cup milk. 1/4 cup grated Parmesan cheese. 1/4 cup diced bacon. 1/4 cup diced onion. 1/4 cup diced mushrooms. 2 cloves garlic, minced. 1 egg. Salt and pepper to taste. 4 hamburger buns. 4 slices cheddar cheese. Lettuce leaves. Tomato slices. Pickles. Ketchup. Mustard. Mayonnaise.

Instructions: In a bowl, combine the ground beef, ground pork, ground lamb, breadcrumbs, milk, Parmesan cheese, diced bacon, diced onion, diced mushrooms, minced garlic, egg, salt, and pepper. Mix until well combined. Divide the mixture into 4 equal portions and shape them into burger patties. Preheat your grill or stovetop skillet over medium-high heat. Grill or cook the burger patties for about 4-5 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, place a slice of cheddar cheese on each patty and allow it to melt. Toast the hamburger buns on the grill or in a toaster until they are lightly browned. Assemble the burgers by placing lettuce leaves, a burger patty with melted cheese, tomato slices, and pickles on the bottom half of each bun. Spread ketchup, mustard, and mayonnaise on the top half of the buns, and then place them on top of the assembled burger ingredients to complete the burgers. Serve hot and enjoy your Meat Lovers' Burger!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ttm Toby Autographs

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Indulge in the refreshing taste of summer with this delightful fresh peach ice cream. Made with ripe peaches and creamy goodness, it's a perfect treat for hot days or any time you crave a sweet, fruity dessert.

Ingredients: 4 large ripe peaches, peeled and chopped. 1 cup sugar. 2 cups heavy cream. 1 cup whole milk. 1 teaspoon vanilla extract.

Instructions: In a blender, puree the peaches with sugar until smooth. In a large bowl, mix the peach puree with heavy cream, whole milk, and vanilla extract until well combined. Transfer the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Once the ice cream reaches desired consistency, transfer it to a container and freeze for an additional 2-3 hours before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Blackwater Cockapoos

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The flavors and textures in this Southwest Chicken Salad go well together and taste great. It has black beans, corn, tomatoes, shredded chicken, and more, all mixed together in a tangy ranch BBQ dressing. Great for a quick and healthy dinner or lunch!

Ingredients: 2 cups cooked chicken, shredded. 1 cup black beans, drained and rinsed. 1 cup corn kernels fresh or canned. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/2 cup bell pepper any color, diced. 1/4 cup cilantro, chopped. 1/4 cup shredded cheddar cheese. 1/4 cup tortilla strips or chips. 1 avocado, sliced. 1/4 cup ranch dressing. 1/4 cup BBQ sauce. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. Lime wedges for garnish.

Instructions: Shred the chicken and put it in a large bowl. Add the black beans, corn, cherry tomatoes, red onion, bell pepper, cilantro, and shredded cheddar cheese. Add the BBQ sauce, chili powder, cumin, salt, and pepper to a small bowl and mix them together using a whisk. Add the dressing to the salad and mix it around so that everything is covered. Put some of the salad on each plate or bowl to serve. Add tortilla strips or chips and sliced avocado to the top of each serving. Add lime wedges as a garnish. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Cheddr

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This refreshing smoothie bowl is not only delicious but also gluten-free, vegan, paleo, and Whole30 compliant. It's packed with nutrients from the fruits, vegetables, and almond ingredients, making it a healthy and satisfying breakfast or snack option.

Ingredients: 1 ripe banana, frozen. 1/2 cup frozen mixed berries. 1/2 cup spinach leaves. 1/2 cup unsweetened almond milk. 1 tablespoon almond butter. 1 teaspoon honey or maple syrup for strict vegans. Toppings: sliced strawberries, blueberries, shredded coconut, chia seeds, and sliced almonds.

Instructions: In a blender, combine the frozen banana, frozen mixed berries, spinach leaves, almond milk, almond butter, and honey or maple syrup. Blend until smooth and creamy, adding more almond milk if needed to reach your desired consistency. Pour the smoothie into a bowl. Top with sliced strawberries, blueberries, shredded coconut, chia seeds, and sliced almonds. Enjoy your refreshing smoothie bowl!

Prep Time: 10 minutes

Cook Time: 0 minutes

Dysfunctional Bmx

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This vegan chocolate marshmallow matzah bark is a tasty treat that's great for Passover or any time you want a chocolatey, sweet, and crunchy snack. It takes the traditional tastes of matzah and adds smooth vegan chocolate and gooey marshmallows to make a tasty new take on an old recipe.

Ingredients: 4-6 sheets of matzah. 1 cup vegan chocolate chips. 1/2 cup vegan mini marshmallows. 1/4 cup chopped nuts optional. 1/4 teaspoon sea salt flakes optional.

Instructions: Put parchment paper on the bottom of a baking sheet. Put the matzah sheets on the baking sheet, making sure they are spread out in a way that looks good. To make the vegan chocolate chips smooth, melt them in a bowl that can go in the microwave for 30 seconds at a time. Use a spatula to spread the melted chocolate out evenly over the matzah pieces. If you want to, you can top the melted chocolate with vegan mini marshmallows and chopped nuts. You can add sea salt flakes on top if you want a sweet and salty contrast. This will set the chocolate. Put the baking sheet in the fridge for about 30 minutes. Crack the bark into little pieces and serve after it has set. Put leftovers in the fridge in a container that won't let air in.

Prep Time: 10 minutes

Cook Time: 5 minutes

Gotta Geaux Charters

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The Roasted Garlic Cashew Cream goes great with these vegan maple mustard roasted carrots, making them a delicious side dish.

Ingredients: 1 lb carrots, peeled and trimmed. 2 tbsp olive oil. 2 tbsp maple syrup. 1 tbsp Dijon mustard. Salt and pepper, to taste. 1/2 cup raw cashews, soaked for 2-4 hours. 1/4 cup water. 1 bulb garlic. 1 tbsp lemon juice. 1/4 cup nutritional yeast. 1/4 tsp salt. 1/4 tsp black pepper.

Instructions: Turn on the oven and heat it up to 400F 200C. Put olive oil, maple syrup, Dijon mustard, salt, and pepper in a bowl and mix them together. Spread the carrots out on a baking sheet and mix them with the maple mustard mix. Roast the carrots for 25 to 30 minutes, or until they are soft and browned. While that is going on, wrap the garlic bulb in foil and put it in the oven for 30 minutes. Squeeze the roasted garlic cloves into a blender once it's cool enough to handle. Fill the blender with water, lemon juice, nutritional yeast, salt, and pepper. The cashews should already be soaked. If you need to, add more water and blend until it's smooth and creamy. The roasted garlic cashew cream should be drizzled over the roasted carrots when they are served.

Prep Time: 15 minutes

Cook Time: 30 minutes

Tir Tabandeh

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This recipe for Pretzel Crusted Chicken changes up regular chicken breasts in a tasty way by covering them in a crunchy mixture of pretzels and Parmesan. It's easy to make and the outside is flavorful and crispy, while the inside is tender.

Ingredients: 4 boneless, skinless chicken breasts. 2 cups pretzels, crushed. 1/2 cup grated Parmesan cheese. 1 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon black pepper. 2 eggs, beaten.

Instructions: Get the oven ready by heating it up to 400F 200C. Crush the pretzels and mix them with the Parmesan cheese, garlic powder, paprika, and black pepper in a shallow dish. First, coat each chicken breast in beaten eggs. Then, cover them with the pretzel mixture and press them down gently to stick. Butter a baking sheet and put chicken breasts on it. Cook the chicken until it's fully cooked and the coating is golden and crispy. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

Luca Giordano House

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Babamesco Dip is a vegan twist on the classic Spanish Romesco sauce. Made with roasted almonds and red bell peppers, this creamy dip is bursting with flavor and perfect for snacking or entertaining.

Ingredients: 1 cup roasted almonds. 2 large roasted red bell peppers. 2 cloves garlic. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 tablespoon nutritional yeast. 1 teaspoon smoked paprika. Salt and pepper to taste.

Instructions: Pulse the roasted almonds in a food processor until they are very small. Put the garlic, lemon juice, olive oil, nutritional yeast, smoked paprika, salt, and pepper into the food processor. The red bell peppers should already be roasted. To make it smooth and creamy, scrape down the sides of the bowl as needed. Check the seasonings and make any changes you want. Place the dip in a bowl for serving. Serve with bread, crackers, or vegetable sticks of your choice.

Prep Time: 15 minutes

Cook Time: 0 minutes

Plankes-Projects

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Celebrate Cinco de Mayo with this delicious and festive charcuterie platter. It's a perfect addition to your party, featuring a variety of savory meats, cheeses, and accompaniments with a Mexican flair.

Ingredients: 1 cup of sliced chorizo. 1 cup of sliced salami. 1 cup of sliced prosciutto. 1 cup of sliced manchego cheese. 1 cup of sliced cheddar cheese. 1 cup of sliced pepper jack cheese. 1 cup of sliced baguette. 1/2 cup of roasted red peppers. 1/2 cup of olives. 1/2 cup of pickled jalapeos. 1/2 cup of guacamole. 1/2 cup of salsa. 1/4 cup of sour cream. 1/4 cup of cilantro leaves. 1/4 cup of lime wedges.

Instructions: Arrange the chorizo, salami, prosciutto, manchego cheese, cheddar cheese, pepper jack cheese, and baguette slices on a large serving platter. Place roasted red peppers, olives, pickled jalapeos, guacamole, and salsa in small bowls or ramekins and arrange them around the platter. Add dollops of sour cream to the platter. Garnish with cilantro leaves and lime wedges for extra flavor. Serve immediately and enjoy your Cinco de Mayo Charcuterie!

Prep Time: 15 minutes

Cook Time: 0 minutes

Puerto Princesa Sda Central Church

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Savor the ageless pleasure of traditional glazed doughnuts. These homemade sweets will satisfy your cravings because they are fluffy, soft, and covered in a sweet glaze.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 cup granulated sugar. 2 1/4 tsp active dry yeast. 1/2 cup whole milk, warmed. 2 large eggs. 4 tbsp unsalted butter, softened. 1/2 tsp salt. 1/2 tsp vanilla extract. Vegetable oil for frying.

Instructions: In a bowl, combine warm milk and yeast. Let it sit for 5 minutes until foamy. Add sugar, eggs, butter, salt, and vanilla to the yeast mixture. Stir to combine. Gradually add flour, mixing until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Cover and let the dough rise for 1 hour or until doubled in size. Roll out the dough to 1/2-inch thickness and cut out donut shapes using a donut cutter. Heat vegetable oil to 350F 175C in a deep pot. Fry the donuts for 1-2 minutes on each side until golden brown. Drain on paper towels. For the glaze, mix 2 cups powdered sugar with 1/4 cup milk until smooth. Dip each donut into the glaze and let excess drip off. Place on a wire rack to set. Enjoy your classic glazed donuts!

Prep Time: 20 minutes

Cook Time: 20 minutes

English Bay Swim Club

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These baked portobello mushroom fries taste great and are better for you than regular fries. They taste great and are crispy on the outside and soft on the inside.

Ingredients: 4 large portobello mushrooms, stems removed and sliced into fries. 1/2 cup breadcrumbs use gluten-free if needed. 2 tablespoons nutritional yeast. 1 teaspoon garlic powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Turn on your oven and heat it up to 425F 220C. Put nutritional yeast, garlic powder, smoked paprika, salt, and pepper in a bowl and mix them together. Cover each mushroom fry in olive oil, then dip them all the way through in the breadcrumb mixture, making sure all sides are covered. Spread the mushroom fries out on a baking sheet that has been lined with parchment paper. After the oven is hot, bake the food for 15 to 20 minutes, flipping it over halfway through, until it is golden brown and crispy. Take it out of the oven when it's done and serve it hot with your favorite dipping sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Intergalactic Junkyard

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This Keto Coconut Curry Zoodle Soup is a flavorful and satisfying dish packed with vibrant vegetables and creamy coconut milk. It's a perfect low-carb, paleo-friendly option for a cozy meal.

Ingredients: 2 tbsp coconut oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 tbsp grated ginger. 2 tbsp red curry paste. 1 can 14 oz coconut milk. 4 cups vegetable broth. 2 zucchinis, spiralized into noodles. 1 cup baby spinach. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put coconut oil in a big pot and heat it over medium-low heat. Dice the onion, mince the garlic, and grate the ginger. Cook the onions until they become clear. Add the red curry paste and cook for one more minute. Add the vegetable broth and coconut milk. Bring to a low boil. Slice the bell pepper and add the zucchini noodles. After 5 to 7 minutes, the vegetables should be soft. Add the baby spinach and cook until it breaks down. Add pepper and salt to taste. Serve hot with fresh cilantro on top.

Prep Time: 15 minutes

Cook Time: 20 minutes

Zario Games

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Delicate and aromatic, these Marigold Cookies are infused with the lovely flavor of marigold petals, making them a perfect treat for any occasion.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup marigold petals, washed and dried. 1/4 cup milk.

Instructions: Put the softened butter and sugar in a large bowl and mix them together until they are light and fluffy. After adding the vanilla extract, beat in the eggs one at a time. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, making sure to mix well after each addition. Add the dried and washed marigold petals. Mix the milk into the dough until it's all well mixed together. Put the dough in the fridge for at least 30 minutes with plastic wrap over it. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Make little balls out of the chilled dough and put them on the baking sheet that has been prepared. Press down gently on each cookie with a fork to make a crisscross pattern. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way down. With a coffee or tea, these Marigold Cookies are a great treat.

Prep Time: 20 minutes

Cook Time: 12 minutes

Physio Tsarbou