Mike Del Mundo @deadlydelmundo - Tumblr Blog

james williams

Multidisciplinary Conference on Engineering Research

#Giftideas #DessertLover #SweetSurprise #SpecialOccasion

These low-carb sausage and cheese muffins are a quick and easy way to eat a keto-friendly breakfast or snack. They are full of tasty sausage and cheese, so they will keep you full while you stick to your low-carb diet.

Ingredients: 1 lb ground sausage. 1 cup almond flour. 1 cup shredded cheddar cheese. 4 large eggs. 1/4 cup unsweetened almond milk. 2 tsp baking powder. 1/2 tsp garlic powder. 1/2 tsp onion powder. Salt and pepper to taste.

Instructions: Warm the oven up to 375F 190C and grease or line a muffin tin with paper liners. Cook the ground sausage in a pan until it turns brown. Take out the extra fat and let it cool. Put almond flour, shredded cheddar cheese, baking powder, garlic powder, onion powder, salt, and pepper in a large bowl. Mix the eggs and almond milk together in a different bowl. Mix the dry ingredients well after adding the cooked sausage. After that, add the egg mixture and mix it in until everything is well mixed. Fill up each muffin tin cup about three quarters of the way to the top with batter. Place the muffins in an oven that has already been heated up. Bake for 20 to 25 minutes, or until they are golden brown and set in the middle. Let the muffins cool down a bit before you serve them. Feel free to eat it hot or cold.

Prep Time: 15 minutes

Cook Time: 25 minutes

bar crawl de mayo

#highprotein #ketobreakfast #lowcarbrecipes

Enjoy the ultimate homemade Smash Burger, with crispy edges and a juicy center, topped with classic condiments. It's a quick and delicious meal that will satisfy your burger cravings!

Ingredients: 1 lb ground beef 80% lean. Salt and pepper to taste. 4 hamburger buns. 4 slices American cheese. 1/4 cup mayonnaise. 2 tbsp ketchup. 1/2 cup shredded lettuce. 1/4 cup sliced pickles. 1/4 cup finely chopped onions. 4 tbsp unsalted butter.

Instructions: Preheat a cast-iron skillet or griddle over high heat for 10 minutes. Divide the ground beef into 4 equal portions and shape them into balls. Season each ball with salt and pepper. Place a ball of beef onto the hot skillet and immediately smash it down with a spatula to create a thin patty. Repeat with the remaining balls of beef. Cook for about 2 minutes until the edges become crispy and browned. Flip the patties and cook for an additional 1-2 minutes. Place a slice of cheese on each patty and let it melt for about 30 seconds. In a small bowl, mix mayonnaise and ketchup to create the sauce. Toast the hamburger buns on the skillet for about 1 minute until they become golden brown. Spread the sauce on the bottom half of each bun. Place a patty with melted cheese on each bun, then top with lettuce, pickles, and chopped onions. Add the top half of the bun and serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes

Everyday Ignorances

#burgerlover #BurgerRecipe #tastyburger

This is a hearty vegan version of the classic steak and ale pie. It has flaky puff pastry, seitan steak, savory vegetables, and a rich gravy made with ale.

Ingredients: 2 cups diced seitan steak. 1 onion, diced. 2 cloves garlic, minced. 1 cup diced carrots. 1 cup diced mushrooms. 2 tbsp tomato paste. 1 cup vegan ale or stout. 1 cup vegetable broth. 2 tbsp soy sauce. 1 tbsp Worcestershire sauce vegan. 1 tbsp cornstarch. 1 tbsp water. Salt and pepper to taste. 1 sheet vegan puff pastry.

Instructions: Preheat the oven to 200C 400F. In a large skillet, saut onion and garlic until translucent. Add carrots and mushrooms, cook until softened. Stir in tomato paste, seitan steak, vegan ale, vegetable broth, soy sauce, and Worcestershire sauce. Simmer for 10 minutes. In a small bowl, mix cornstarch with water to form a slurry. Stir it into the filling mixture to thicken. Season with salt and pepper to taste. Transfer the filling into a pie dish. Cover with vegan puff pastry and seal the edges. Brush the pastry with a little plant-based milk for a golden finish. Bake for 25-30 minutes, or until the pastry is golden brown and crispy. Let it cool for a few minutes before serving.

Prep Time: 20 minutes

Cook Time: 35 minutes

Aharon Bensimon

#Veganuary #PlantBased #VeganRecipe

This lemon chicken recipe is okay for both paleo and keto diets. It calls for juicy chicken breasts that are flavored with garlic and lemon. This dish is quick and easy, and it's great for a healthy dinner during the week.

Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup chicken broth. Juice of 2 lemons. Zest of 1 lemon. 2 tablespoons fresh parsley, chopped.

Instructions: In a bowl, mix olive oil, minced garlic, oregano, salt, and pepper. Add chicken breasts to the bowl and coat them well with the mixture. Heat olive oil in a skillet over medium-high heat. Add chicken breasts to the skillet and cook until browned, about 5-6 minutes per side. Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer. Cover and cook for another 8-10 minutes, or until chicken is cooked through. Sprinkle with chopped parsley before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Fort Thomas Arts

#Keto #GarlicLemonChicken #Paleo

All the flavors of jalapeno poppers in a creamy, cheesy dip.

Ingredients: 8 ounces cream cheese, softened. 1/2 cup mayonnaise. 1/2 cup shredded cheddar cheese. 1/2 cup shredded mozzarella cheese. 4 jalapenos, seeded and diced. 1/4 cup grated Parmesan cheese. 1/2 cup breadcrumbs.

Instructions: Warm the oven up to 190C 375F. Cheeses like cheddar, mozzarella, and jalapenos should be mixed together in a bowl. Put the mix into a baking dish. Put the breadcrumbs and Parmesan cheese in a different bowl. Mix the bread crumbs and sprinkle them on top of the cream cheese mixture. If you want it bubbly and golden, bake it for 25 to 30 minutes.

Prep Time: 15 minutes

Cook Time: 25 minutes

misfit stream

#SpicyDip #CheeseHeaven #CheeseLovers #HeatThingsUp

Chocolate cravings will be gone for good with these easy and tasty vegan brownies. Rich and fudgy, these brownies are made from only plants and are great for both vegans and non-vegans.

Ingredients: 1 cup flour. 1/2 cup cocoa powder. 1 cup sugar. 1/2 cup vegetable oil. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 175F 350C. Add the cocoa powder, sugar, baking powder, and salt to a bowl and mix them together. Put in the almond milk, vegetable oil, and vanilla extract. Mix everything together well. Add vegan chocolate chips and mix well. Put the batter into an 8x8-inch baking pan that has been greased. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Wait until it's cool to cut it into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

A2Z Ed Drums

#vegandesserts #plantbasedbrownies #veganbrownies

These stuffed bell peppers are a healthy and filling vegan dinner option because they are full of protein from the quinoa, black beans, and vegetables.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 4 large bell peppers, any color. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels. 1 cup diced tomatoes. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup vegan shredded cheese optional. Fresh cilantro for garnish optional.

Instructions: Preheat the oven to 375F 190C. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked and liquid is absorbed. Cut the tops off the bell peppers and remove seeds and membranes. In a large mixing bowl, combine cooked quinoa, black beans, corn, tomatoes, onion, garlic, cumin, chili powder, salt, and pepper. Mix well. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Place stuffed peppers in a baking dish. If desired, sprinkle vegan cheese on top of each stuffed pepper. Cover the baking dish with foil and bake for 25-30 minutes until peppers are tender. Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly if using. Garnish with fresh cilantro before serving, if desired. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 35 minutes

Celaeno and Doodle

#Dinner #proteinpackedvegan #veganstuffedpeppers