Crystal Fontan

[crystalfontanart]

A hearty and nutritious veggie bean soup with a burst of flavor from roasted lemon slices. Perfect for a cozy and comforting meal.

Ingredients: 1 cup dried mixed beans. 4 cups vegetable broth. 1 onion, diced. 2 carrots, sliced. 2 celery stalks, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 bay leaf. Salt and pepper to taste. 2 tablespoons olive oil. 1 lemon, sliced.

Instructions: Rinse the mixed beans and let them soak in water overnight. Put olive oil in a big pot and heat it over medium-low heat. Add diced onion, sliced carrots, chopped celery, and minced garlic and cook them until they soften. Boil the beans and then add the vegetable broth, diced tomatoes, dried thyme, rosemary, and bay leaf. Season with salt and pepper. Bring to a boil, then lower the heat and let it cook slowly for 45 to 60 minutes, or until the beans are soft. Get the oven ready to 400F 200C while the soup is simmering. Lay lemon slices out on a baking sheet. Roast them for 15 to 20 minutes, or until they turn golden brown. Take out the bay leaf and taste the soup to see if it needs more salt or pepper. Toast some lemon slices and put them on top of the hot soup. Vegetable bean soup with roasted lemon is great!

Tracey M

[crystalfontanart]

Indulge in the perfect blend of pumpkin and cheesecake flavors in this delightful tart. The spiced gingersnap crust adds a delightful crunch and warmth to every bite, making it a comforting treat for any occasion.

Ingredients: 1 1/2 cups gingersnap cookie crumbs. 6 tablespoons unsalted butter, melted. 1 cup canned pumpkin puree. 8 ounces cream cheese, softened. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/8 teaspoon ground cloves. 2 large eggs. 1/4 cup heavy cream. Whipped cream, for serving optional.

Instructions: Warm the oven up to 175F 350C. Put the melted butter and gingersnap crumbs in a bowl and mix them together well. Put the dough in a 9-inch tart pan and press it into the bottom and up the sides. After 10 minutes in the oven, let the crust cool down. Mix pumpkin puree, cream cheese, sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves in a different bowl until the mixture is smooth. Slowly add the eggs, making sure to mix well after each one. Heavy cream should be stirred in until it is fully mixed in. After the gingersnap crust has cooled, pour the pumpkin cheesecake filling into it. Put it in the oven for 35 to 40 minutes, or until the edges are set but the middle still moves a little. Take out of the oven and let cool all the way down. Put it in the fridge for at least four hours or overnight before you serve it. If you want, you can serve tart slices with whipped cream.

Gianna

[crystalfontanart]

This is a quick and tasty Instant Pot Beef and Broccoli recipe that makes tender beef slices and perfectly cooked broccoli in a sauce that is both savory and slightly sweet.

Ingredients: 1.5 lbs flank steak, thinly sliced. 1 cup broccoli florets. 1/2 cup low-sodium soy sauce. 1/4 cup hoisin sauce. 3 cloves garlic, minced. 1 tablespoon ginger, grated. 1/4 cup brown sugar. 1 cup beef broth. 2 tablespoons cornstarch. 2 tablespoons water. 2 tablespoons vegetable oil. 2 green onions, sliced for garnish. Sesame seeds optional, for garnish.

Instructions: Put the Instant Pot on "Saute" and heat the oil. Add the flank steak slices and cook them all over. Put garlic, ginger, soy sauce, hoisin sauce, brown sugar, and beef broth in a bowl. Pour over the beef that has been browned. Put the Instant Pot lid on tight, turn it on to "Manual," and cook for 8 minutes on high pressure. Quickly let go of the pressure and open the lid. Put broccoli in the pot. To make a slurry, mix cornstarch and water in a small bowl. Add to the beef and broccoli to make the sauce thicker. In the Instant Pot, switch back to "Saute" mode and cook for another two to three minutes, until the sauce gets thicker. If you want, you can serve it over rice and top it with green onions and sesame seeds.

Erinn

[crystalfontanart]

The earthy taste of green tea and the rich, creamy texture of coconut milk come together in these delicious Green Tea Coconut Popsicles. To cool off on hot summer days or as a dessert that won't make you feel bad at any time of the year, these are great.

Ingredients: 2 cups coconut milk. 2 tablespoons green tea powder. 1/4 cup honey. 1 teaspoon vanilla extract. 1/4 cup shredded coconut optional.

Instructions: Mix the green tea powder, honey, vanilla extract, and coconut milk in a bowl using a whisk until everything is well mixed. I filled up each popsicle mold about three quarters of the way to the top with the mixture. If you want, you can top each filled mold with shredded coconut. Put the sticks into the molds and freeze them for at least 4 hours, or until they are fully set. In order to get the popsicles out of the molds after they have frozen, run them under warm water for a short time. Have fun!

Jude Wagner

[crystalfontanart]

This Mexican rice and beans recipe is a flavorful and satisfying dish that's perfect for family dinners. With a blend of spices, hearty beans, and tender rice, it's sure to become a favorite in your household!

Ingredients: 1 cup long-grain white rice. 1 can 15 ounces black beans, drained and rinsed. 1 can 14.5 ounces diced tomatoes, undrained. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper. 2 cups vegetable broth. Salt and pepper to taste. Fresh cilantro for garnish optional.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the garlic, onion, and jalapeo pepper. About 34 minutes of cooking will soften the food. Add the rice, cumin, chili powder, paprika, and cayenne pepper, and mix them in. Stir the food often for another two minutes. Put in black beans, diced tomatoes, and vegetable broth. Add pepper and salt to taste. Once the mixture starts to boil, turn down the heat. For about 20 to 25 minutes, or until the rice is soft and the liquid is absorbed, cover and simmer. Use a fork to fluff up the rice, and if you want, add fresh cilantro on top. Serve hot.

Eugene

[crystalfontanart]

These Chocolate Peppermint Cake Mix Cookies are a delectable treat that combine rich chocolate and refreshing peppermint. They're simple to make and will impress at any holiday gathering or as a sweet snack on their own.

Ingredients: 1 box chocolate cake mix. 1/2 cup vegetable oil. 2 large eggs. 1/2 cup crushed peppermint candy canes. 1/2 cup chocolate chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the eggs, vegetable oil, and chocolate cake mix in a large bowl. Mix everything together well. The chocolate chips and crushed peppermint canes should be carefully mixed into the dough. Roll the dough into small balls with your hands and place them on the baking sheet that has been ready. With the back of a spoon or your fingers, make each ball a little flatter. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. Enjoy these tasty chocolate peppermint cookies after they've cooled down!

Esther Hampton

[crystalfontanart]

Crispy potato chips, fresh herbs, cherry tomatoes, red onion, and feta cheese make up this Potato Chips Herbs Salad. A tangy vinaigrette dressing brings it all together. This salad is easy to make and quick. It's great for a light lunch or a cool side dish.

Ingredients: 2 cups potato chips. 1 cup mixed fresh herbs such as parsley, dill, and chives, chopped. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons olive oil. 1 tablespoon red wine vinegar. Salt and pepper to taste.

Instructions: Put the potato chips, mixed fresh herbs, cherry tomatoes, red onion, and feta cheese in a large bowl. Put the olive oil and red wine vinegar in a small bowl and mix them together with a whisk. Add pepper and salt to taste. Pour the dressing over the salad and toss it gently to make sure that all the ingredients are covered in the dressing. Serve your Potato Chips Herbs Salad right away and enjoy it!

Zoey R

[crystalfontanart]

These guilt-free pecan pie cookies are a delicious and healthy treat. They are paleo, vegan, and gluten-free, making them perfect for those with dietary restrictions. The combination of almond flour, coconut flour, and natural sweeteners creates a delightful pecan pie flavor without the guilt. Plus, you can add dark chocolate chips for an extra indulgence!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup pure maple syrup. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond butter. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp salt. 1/2 cup chopped pecans. 1/4 cup dark chocolate chips optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Maple syrup, melted coconut oil, almond butter, vanilla extract, cinnamon, and salt should all be mixed together in a bowl. Mix well until a dough comes together. You can add dark chocolate chips and chopped pecans if you want to. Place spoonfuls of dough on the baking sheet that has been prepared. Use your fingers or a fork to slightly flatten the dough balls. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy your pecan pie cookies without feeling bad about it! Plus, they don't have any gluten or are vegan.

Sonia H

[crystalfontanart]

This Whole30 Broccoli Bacon Salad is a delicious and satisfying side dish that's perfect for your Whole30 journey. It combines the crunch of fresh broccoli with the smoky flavor of bacon, all dressed in a creamy and tangy dressing.

Ingredients: 4 cups fresh broccoli florets. 6 slices compliant bacon, cooked and crumbled. 1/2 cup chopped red onion. 1/2 cup chopped red bell pepper. 1/4 cup compliant mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon Dijon mustard. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chopped fresh parsley. 1/4 cup chopped almonds optional, for garnish.

Instructions: Fresh broccoli florets, crumbled bacon, chopped red onion, and chopped red bell pepper should all be combined in a big bowl. Mix the Dijon mustard, apple cider vinegar, black pepper, salt, and compliant mayonnaise thoroughly in a small, separate bowl. Drizzle the broccoli mixture with the dressing, tossing to evenly coat all the ingredients. To help the flavors meld, cover and chill the salad for at least half an hour. Garnish with chopped fresh parsley and chopped almonds, if using, just before serving. Enjoy and serve cold!

Glen Parry

[crystalfontanart]

Tender beef tips slow-cooked in a savory sauce until they're melt-in-your-mouth delicious. Perfect for a comforting dinner on a busy day.

Ingredients: 2 lbs beef tips. 1 onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1/4 cup soy sauce. 2 tablespoons Worcestershire sauce. 1 tablespoon brown sugar. 1 teaspoon dried thyme. 1/2 teaspoon black pepper. 1/4 cup all-purpose flour. 2 tablespoons olive oil.

Instructions: Put olive oil in a pan and heat it over medium-high heat. Put in the beef tips and brown them all over. Put it in the slow cooker. Put the onion and garlic in the same pan. Cook until it gets soft. Put the garlic and onion in the slow cooker. Mix soy sauce, Worcestershire sauce, brown sugar, thyme, black pepper, and flour in a bowl until the mixture is smooth. Add the mix to the slow cooker with the beef tips. Use a stir to mix. Put the lid on and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft. Put it on top of mashed potatoes or rice. Have fun!

Adriana Burnett

[crystalfontanart]

You can make these Vanilla Peppermint Cupcakes for the holidays or whenever you want a tasty mix of vanilla and peppermint. Crushed peppermint candies give it a holiday feel and a lovely minty taste.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 tsp peppermint extract. 1/2 cup crushed peppermint candies. Vanilla frosting. Additional crushed peppermint candies for decoration.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Whisk the flour, baking powder, and salt together in a bowl. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. The dry ingredients should be added to the butter mixture in pairs, beginning with the dry ingredients and ending with the milk. Don't mix any further than that. Add the crushed peppermint candies and peppermint extract, and mix them in well. Fill each lined cup about two thirds of the way to the top with cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. If you want to decorate the cupcakes, crush some peppermint candies and sprinkle them on top after they are completely cool. Serve your tasty Vanilla Peppermint Cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 18-20

Karen

[crystalfontanart]

These festive Christmas cookie bars are packed with colorful M&M's candies and are perfect for holiday gatherings or gifting.

Ingredients: 1 cup unsalted butter, melted. 1 cup light brown sugar, packed. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 teaspoon salt. 1/2 teaspoon baking soda. 1 cup M&M's candies, plus extra for topping.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a 9x13-inch baking pan. Melt the butter and mix it with the brown sugar and granulated sugar in a large bowl until everything is well mixed. To make it smooth, add the eggs and vanilla extract and mix well. Just until they are mixed in, add the flour, salt, and baking soda. Add one cup of M&M's candy and mix it in. Cover the baking pan with the cookie dough and spread it out evenly. As a decoration, press more M&M's candies onto the dough's surface. Before you put it in the oven, heat it up. Bake it for 20 to 25 minutes, or until the edges are golden brown and the middle is set. After taking the cookie bars out of the oven, let them cool all the way down on a wire rack in the pan. The cookie slab can be taken out of the pan using the parchment paper after it has cooled. Serve it by cutting it into bars or squares.

Paige W

[crystalfontanart]

Instant Tomato Dosa is a quick and tasty South Indian crepe made with tomato-onion mixture, rice flour, and semolina. It's quick and easy to make and makes a great breakfast or snack.

Ingredients: 1 cup rice flour. 1/4 cup semolina sooji. 1/4 cup yogurt. 1/2 cup finely chopped tomatoes. 1/4 cup finely chopped onions. 2-3 green chilies, finely chopped. 1/2 teaspoon cumin seeds. 1/2 teaspoon mustard seeds. A pinch of asafoetida hing. A few curry leaves, chopped. Salt to taste. Water, as needed. Oil for cooking.

Instructions: In a mixing bowl, combine rice flour, semolina, yogurt, and enough water to make a smooth batter. Let it rest for 15 minutes. Heat some oil in a small pan and add mustard seeds. When they splutter, add cumin seeds, asafoetida, and curry leaves. Add chopped onions and green chilies. Saut until the onions turn translucent. Now, add finely chopped tomatoes and cook until they soften. Add this tomato mixture to the batter and mix well. Add salt to taste and adjust the consistency with water if needed. The batter should be pourable. Heat a non-stick skillet or dosa tava over medium heat. Grease it lightly with oil or use a non-stick cooking spray. Pour a ladleful of the batter onto the hot skillet and spread it in a circular motion to make a thin dosa. Drizzle a little oil around the edges of the dosa and cook until it turns golden brown and crispy. Flip the dosa and cook the other side until it's crisp and golden as well. Remove the tomato dosa from the skillet and repeat the process with the remaining batter. Serve the instant tomato dosa hot with coconut chutney or tomato chutney.

Harley Reeves

[crystalfontanart]

Have some of Bianca Pizza's creamy and cheesy goodness. The base of this white pizza is made with garlic-infused olive oil, and it has creamy ricotta, mozzarella cheese, and fresh basil leaves on top.

Ingredients: 1 pizza dough. 2 cups mozzarella cheese, shredded. 1/2 cup ricotta cheese. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Setting your oven to 475F 245C and putting a pizza stone or baking sheet inside while it heats up. On a lightly floured surface, roll out the pizza dough into the shape you want round or rectangular. Place the dough on a piece of parchment paper after it has been rolled out. Put the minced garlic and olive oil in a small bowl and mix them together. Spread this mixture out on the pizza dough in a thin layer. Spread the ricotta cheese out evenly on the dough, but leave a little space around the edges for the crust. On top of the ricotta layer, spread out the shredded mozzarella cheese evenly. Feel free to add more salt and pepper to your liking. Carefully move the pizza from the parchment paper to a pizza stone or baking sheet that has already been heated in the oven. If you bake it for 10 to 12 minutes, the crust will turn golden and the cheese will bubble and turn a light brown color. Take the Bianca Pizza out of the oven and let it cool down a bit before adding the fresh basil leaves on top. Cut it up and serve it hot. Have fun!

Prep Time: 15 minutes

Cook Time: 10-12

Zane Dyer

[crystalfontanart]

Enjoy these rich and creamy vegan chocolate cheesecakes with a chocolate crust made of dates and walnuts. They are simple to make and don't need to be baked, so they're great for any time you want a sweet treat!

Ingredients: 1 cup raw walnuts. 1 cup pitted dates. 1/4 cup cocoa powder. 1/4 teaspoon sea salt. 1 1/2 cups raw cashews, soaked overnight. 1/3 cup coconut oil, melted. 1/2 cup maple syrup. 1/4 cup coconut cream. 1/4 cup cocoa powder. 1 teaspoon vanilla extract. 1/4 cup dairy-free chocolate chips, melted for topping.

Instructions: Pulse the dates, cocoa powder, sea salt, and walnuts in a food processor until sticky crumbs form. Making a crust, press the mixture into the bottom of a muffin tin that has been lined. Soaked cashews, melted coconut oil, maple syrup, coconut cream, cocoa powder, and vanilla extract should all be blended together in a blender until the mixture is smooth and creamy. Put the crust in the muffin tin and then pour the cheesecake mix on top of it. A light tap on the counter will get rid of any air bubbles in the tin. Put chocolate that has been melted on top of each cheesecake. The tin should be frozen for at least 4 hours, or until it sets. After the cheesecakes are set, take them out of the pan and let them thaw for a few minutes. Enjoy your tasty vegan chocolate cheesecakes that don't need to be baked!

Damian Black

[crystalfontanart]

A delightful blend of creamy avocado, protein-rich eggs, and tangy Greek yogurt, this avocado egg salad sandwich is both delicious and nutritious. It's perfect for a quick and satisfying meal for the whole family.

Ingredients: 2 ripe avocados, mashed. 4 hard-boiled eggs, chopped. 1/4 cup Greek yogurt. 2 tablespoons lemon juice. 2 tablespoons chopped fresh cilantro. 1/4 teaspoon garlic powder. Salt and pepper to taste. 8 slices whole grain bread. Optional: lettuce leaves, tomato slices, for serving.

Instructions: In a mixing bowl, combine mashed avocados, chopped hard-boiled eggs, Greek yogurt, lemon juice, cilantro, garlic powder, salt, and pepper. Mix well until everything is evenly combined. Toast the whole grain bread slices until golden brown. Spread the avocado egg salad mixture onto 4 slices of toasted bread. Top with lettuce leaves and tomato slices if desired. Place the remaining bread slices on top to form sandwiches. Slice sandwiches in half and serve immediately.

Esther H

[crystalfontanart]

For a delicious treat, try these rich vegan chocolate chip lava cookies. They're great for satisfying your sweet tooth because they have a gooey chocolate center inside a soft cookie shell.

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan butter, melted. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1/2 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, mix melted vegan butter, brown sugar, and granulated sugar until well combined. Add almond milk and vanilla extract to the wet ingredients and mix. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in vegan chocolate chips. Take a small portion of dough and flatten it in your hand. Place a chocolate chip in the center, then wrap the dough around it to form a ball. Place cookie balls on a lined baking sheet. Bake for 10-12 minutes until the edges are set but the centers are still soft. Let cool for a few minutes before serving. Enjoy the gooey chocolate lava center!

Prep Time: 15 minutes

Cook Time: 10-12

Dominic