Dragontree FFXIV

bring strapped to peoria - rose city felines - tomb with a view - northwest high school film festival - bell's angels morris

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White Bean Kale Salad with Tahini Dressing is a tasty and healthy salad that is full of protein and vitamins. The dish tastes great with the creamy tahini dressing, which makes it a great addition to your meal.

Ingredients: 1 can 15 oz white beans, drained and rinsed. 4 cups chopped kale, stems removed. 1/2 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup fresh parsley, chopped. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Chop the kale and put it in a large salad bowl. Add the cherry tomatoes, red onion, and fresh parsley. To make the dressing, mix the tahini, lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl with a whisk. You should add the tahini dressing to the salad and mix everything together until it is well covered. The flavors will blend better if you let the salad sit for a while. As a healthy and tasty side dish or light meal, serve the White Bean Kale Salad with Tahini Dressing. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

around the ju

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This gluten-free pecan lemon cake is moist, flavorful, and perfect for any occasion. The combination of almond flour, pecans, and fresh lemon gives it a delightful taste that everyone will love.

Ingredients: 2 cups almond flour. 1 cup finely chopped pecans. 1/2 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 large eggs. 1/2 cup honey or maple syrup. 1/4 cup melted coconut oil. 1/4 cup fresh lemon juice. 2 teaspoons lemon zest. 1 teaspoon vanilla extract.

Instructions: Start by heating the oven to 350F 175C. Clean and grease a 9-inch cake pan. Place parchment paper inside the pan. Add coconut flour, baking powder, baking soda, salt, chopped pecans, and almond flour to a large bowl. Add the eggs, honey or maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract to a different bowl and mix them together using a whisk. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. When the cake pan is ready, pour the batter into it and spread it out evenly. After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut and serve. Have fun with your gluten-free lemon pecan cake!

Prep Time: 15 minutes

Cook Time: 30 minutes

bring strapped to peoria

[dragontreeffxiv]

These low carb egg wraps are a perfect keto-friendly alternative to traditional wraps. With just 0.4g net carbs per wrap, they're ideal for a satisfying and healthy meal.

Ingredients: 4 large eggs. 1/4 cup almond flour. 1/4 teaspoon baking powder. Salt and pepper to taste. Fillings of your choice e.g., spinach, cheese, avocado, bacon.

Instructions: In a mixing bowl, whisk together eggs, almond flour, baking powder, salt, and pepper until well combined. Heat a non-stick skillet over medium heat and lightly grease with cooking spray or butter. Pour 1/4 cup of the egg mixture into the skillet, swirling to spread evenly into a thin layer. Cook for 1-2 minutes until the edges start to lift and the bottom is set. Carefully flip the egg wrap and cook for an additional 1-2 minutes on the other side. Remove from the skillet and repeat with the remaining egg mixture. Fill the wraps with your desired fillings, fold, and enjoy!

Prep Time: 5 minutes

Cook Time: 10 minutes

Ms Fitzgerald 4th Grade

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A colorful and tasty salad with grilled chicken marinated in lime and garlic, served on a bed of mixed greens with cucumber, red onion, cilantro, feta cheese, and BBQ sauce drizzled on top.

Ingredients: 4 boneless, skinless chicken breasts. 1/4 cup olive oil. 3 cloves garlic, minced. 2 limes, juiced. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. 8 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1 cucumber, sliced. 1/2 red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 1/2 cup feta cheese, crumbled. 1/4 cup BBQ sauce. Lime wedges for garnish.

Instructions: In a bowl, mix olive oil, minced garlic, lime juice, cumin, paprika, salt, and pepper to create the marinade. Place chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes. Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side or until fully cooked. While grilling, baste the chicken with the remaining marinade for added flavor. Remove chicken from the grill and let it rest for a few minutes before slicing it into strips. In a large bowl, combine salad greens, cherry tomatoes, cucumber, red onion, cilantro, and feta cheese. Add the grilled chicken strips on top of the salad. Drizzle BBQ sauce over the salad and toss gently to combine. Serve the Garlic and Lime BBQ Chicken Salad on plates, garnished with lime wedges. Enjoy your flavorful and refreshing BBQ chicken salad!

Prep Time: 30 minutes

Cook Time: 15 minutes

rob chapman

[dragontreeffxiv]

Tofu fish sticks that have been battered in beer are crispy on the outside and soft on the inside. They are a great plant-based take on a classic comfort food. They're very simple to make and taste great.

Ingredients: 1 block extra-firm tofu, pressed and sliced into sticks. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup vegan beer. 2 tablespoons cornstarch. 1 cup breadcrumbs. Oil for frying.

Instructions: Put flour, baking powder, and salt in a bowl and mix them together. Slowly add the beer while stirring the batter until it becomes smooth. Breadcrumbs and cornstarch should be mixed in a different bowl. Cover tofu sticks with bread crumbs after dipping them in batter. Put oil in a pan and heat it over medium-high heat. Fry the tofu sticks in the coating for about two to three minutes on each side, or until they turn golden brown. Take it off and let it dry on paper towels. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 10 minutes

the number nine

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Savor the deliciousness of these chocolate chip cookies that fit the Paleo diet. These grain-free cookies are made with almond and coconut flours, making them the ideal guilt-free sweet treat.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 cup coconut oil, melted. 1/2 cup honey or maple syrup. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup dark chocolate chips Paleo-friendly.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, coconut flour, baking soda, and salt. In a separate bowl, whisk together melted coconut oil, honey or maple syrup, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until a cookie dough forms. Fold in the dark chocolate chips. Scoop cookie dough onto the prepared baking sheet, leaving space between each cookie. Flatten each cookie slightly with a fork or your fingers. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Perfect Paleo Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

dub club baseball

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This Plank Grilled Salmon Sandwich is a delicious and healthy option for a satisfying meal. Grilling the salmon on cedar planks imparts a smoky flavor that pairs perfectly with the creamy Dijon mayo sauce and fresh toppings. It's a gourmet burger you can easily make at home!

Ingredients: 4 salmon fillets. 4 cedar planks, soaked in water for 2 hours. 4 burger buns. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1 teaspoon lemon juice. 1 cup arugula. 1 red onion, thinly sliced. 4 slices tomato. Salt and pepper to taste.

Instructions: Preheat your grill to medium-high heat. Season the salmon fillets with salt and pepper. Place the soaked cedar planks on the grill and close the lid. Heat for about 5 minutes until they start to smoke and crackle. Place the salmon fillets on the hot cedar planks and grill for about 12-15 minutes, or until the salmon flakes easily with a fork. While the salmon is grilling, split the burger buns and toast them on the grill until lightly browned. In a small bowl, mix the mayonnaise, Dijon mustard, and lemon juice to create a sauce. Spread the sauce on the toasted buns. To assemble the sandwiches, place a salmon fillet on the bottom half of each bun. Top with arugula, red onion slices, and a slice of tomato. Finish by placing the other half of the bun on top. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

chang tun kuet

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With a vegan twist, this baked mac and cheese is a hearty, cheesy, and tasty comfort food. Great for a cozy night in or as a side dish that everyone will love.

Ingredients: 3 cups elbow macaroni. 1 cup raw cashews, soaked for 2 hours. 1 cup unsweetened almond milk. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon turmeric. 1/2 teaspoon smoked paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 tablespoons vegan butter. 1/4 cup breadcrumbs.

Instructions: Set the oven to 350F 175C and heat it up. Follow the directions on the box to cook the macaroni. Once it's done, drain it and set it aside. The cashews that have been soaked should be put in a blender with the almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, turmeric, smoked paprika, salt, and black pepper. Mix until it's creamy and smooth. Take a big pot and set it over medium-low heat. Add the cashew mixture that has been blended and stir until everything is hot. When you add the cooked macaroni to the pot, stir it around so that the sauce covers all of it. Place the macaroni and cheese mix in a baking dish. Add bread crumbs on top. The breadcrumbs should be golden brown after 20 to 25 minutes in the oven. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

peaea dse

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Indulge in the succulent flavors of Chilean sea bass with this easy-to-make recipe. The combination of searing and baking ensures a crispy exterior and tender, flaky interior. The hint of lemon and garlic infused in buttery goodness enhances the delicate taste of the sea bass, making it a delightful dish for any occasion.

Ingredients: 4 fillets of Chilean sea bass 6 oz each. 1 lemon, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 2 cloves garlic, minced. 2 tablespoons chopped fresh parsley. 1 tablespoon butter. 1/4 cup dry white wine.

Instructions: Start by heating the oven to 400F 200C. Salt and pepper both sides of the Chilean sea bass fillets. A skillet that can go in the oven should have olive oil in it. For two to three minutes on each side, sear the sea bass fillets until they turn golden brown. Turn off the heat and add the butter, lemon slices, and minced garlic to the pan. Put white wine on top of the fish. Place the skillet in an oven that has already been heated up. Bake for 10 to 12 minutes, or until the fish is fully cooked and flaky when a fork is used to test it. Add chopped parsley as a garnish before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

jenna velez

[dragontreeffxiv]

A delightful twist on traditional pesto, this recipe combines the goodness of broccoli with the classic flavors of garlic, Parmesan, and pine nuts. The result is a vibrant green pesto sauce that pairs perfectly with al dente spaghetti, creating a satisfying and nutritious meal.

Ingredients: 250g spaghetti. 1 head broccoli, chopped. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup toasted pine nuts. 1/4 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: Follow the directions on the package to cook the spaghetti. Remove the water and set it aside. Boil some water and add the broccoli pieces. Blanch them for two to three minutes. Take it out and drain. Put the broccoli that has been blanched, minced garlic, grated Parmesan cheese, toasted pine nuts, and extra virgin olive oil in a food processor. Mix until it's smooth. Add pepper and salt to taste. Mix the broccoli pesto into the cooked spaghetti until it's well covered. If you want, you can serve it hot and top it with more Parmesan cheese and pine nuts.

Prep Time: 15 minutes

Cook Time: 15 minutes

montreal ostomy centre inc

[dragontreeffxiv]

This vegan pancake mix makes golden, fluffy pancakes that are great for a brunch or breakfast that you can take your time with. This is a great pancake recipe that doesn't use any animal products. It only needs a few simple pantry items and is easy to make.

Ingredients: 2 cups all-purpose flour. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 3/4 cups plant-based milk. 1/4 cup vegetable oil. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In a separate bowl, mix together the plant-based milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; some lumps are okay. Let the pancake batter rest for about 5 minutes. Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil if necessary. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Serve hot with your favorite toppings such as maple syrup, fresh fruit, or vegan whipped cream.

Prep Time: 10 minutes

Cook Time: 20 minutes

pre optometry club

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These delicious, dairy-free, gluten-free Almond Flour Blueberry Muffins are ideal for a Paleo diet. These are ideal for a quick and wholesome snack or breakfast!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 3 eggs. 1/4 cup honey or maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1 cup fresh blueberries. 1/4 cup unsweetened almond milk.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Mix together almond flour, coconut flour, baking soda, and salt in a mixing bowl. Whisk eggs, melted coconut oil, vanilla extract, honey or maple syrup, and other ingredients in a separate bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Mix the almond milk and fresh blueberries into the batter gently. Pour the batter into each muffin cup, filling it to about two thirds of the way. A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven. After letting the muffins cool in the muffin tin for a few minutes, move them to a wire rack to finish cooling. Savor your Almond Flour Blueberry Muffins on a Paleo diet!

Prep Time: 15 minutes

Cook Time: 25 minutes

mango landin

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A classic brunch cocktail known for its simplicity and refreshing taste.

Ingredients: 1 part champagne or sparkling wine. 1 part orange juice.

Instructions: Into a flute glass, pour brandy. Add orange juice on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

performing arts

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An American take on a traditional Italian dish is Shrimp and Corn Risotto with Bacon. Perfectly cooked sweet corn, crispy bacon, and succulent shrimp are combined with creamy Arborio rice and a hint of Parmesan cheese and white wine. It's a decadent and cozy dish that blends the finest elements of American and Italian cooking.

Ingredients: 1 cup Arborio rice. 1/2 cup diced bacon. 1 pound large shrimp, peeled and deveined. 1 cup corn kernels fresh or frozen. 1 small onion, finely chopped. 2 cloves garlic, minced. 4 cups chicken broth. 1/2 cup dry white wine. 1/2 cup grated Parmesan cheese. 2 tablespoons butter. 2 tablespoons olive oil. Salt and black pepper to taste. Fresh parsley for garnish.

Instructions: In a large skillet, cook the diced bacon over medium heat until it becomes crispy. Remove bacon from the skillet and set it aside on paper towels to drain excess grease. In the same skillet, add 2 tablespoons of olive oil and saut the chopped onion and minced garlic until they become translucent. Add Arborio rice to the skillet and cook for 1-2 minutes, stirring constantly, until the rice is well-coated with oil and slightly toasted. Pour in the white wine and stir until it's mostly absorbed by the rice. Begin adding chicken broth, one cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency usually 18-20 minutes. Stir in the corn kernels and cooked bacon. Cook for an additional 2-3 minutes to heat the corn and bacon through. Season the risotto with salt and black pepper to taste. In a separate pan, cook the shrimp over medium-high heat until they turn pink and opaque, about 2-3 minutes per side. Fold the cooked shrimp into the risotto and cook for an additional 1-2 minutes to heat them through. Remove the skillet from heat and stir in grated Parmesan cheese and butter until the risotto becomes creamy and glossy. Garnish with fresh parsley and serve hot. Enjoy your Shrimp and Corn Risotto with Bacon!

Prep Time: 15 minutes

Cook Time: 30 minutes

canadian millennials

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The bitter radicchio goes well with the sweet and sour flavors of pomelo, pomegranate, and honey in this Moroccan-style salad. This colorful and refreshing salad is great as a side dish or a light meal.

Ingredients: 1 radicchio, thinly sliced. 1 pomelo, segmented. 1/2 cup pomegranate seeds. 1/4 cup toasted almonds, chopped. 1/4 cup fresh mint leaves. 1/4 cup fresh cilantro leaves. 2 tablespoons olive oil. 1 tablespoon honey. 1 tablespoon lemon juice. 1/2 teaspoon ground cumin. Salt and pepper to taste.

Instructions: In a large bowl, combine the sliced radicchio, pomelo segments, pomegranate seeds, chopped toasted almonds, mint leaves, and cilantro leaves. In a small bowl, whisk together the olive oil, honey, lemon juice, ground cumin, salt, and pepper. Drizzle the dressing over the salad ingredients in the large bowl. Toss everything together gently to coat the salad evenly with the dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

dr. ryan mcclure

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A tasty, low-calorie berry smoothie that is full of protein and antioxidants. It's a quick and healthy way to snack.

Ingredients: 1/2 cup frozen mixed berries. 1/2 cup unsweetened almond milk. 1/2 cup plain Greek yogurt. 1/2 medium banana. 1 tsp honey optional. Ice cubes optional.

Instructions: Put the frozen mixed berries in a blender. Simple Greek yogurt, unsweetened almond milk, and a banana should all be put into the blender. Add 1 teaspoon of honey if you want it to be sweeter. If you want a thicker consistency, add ice cubes. Mix until it's creamy and smooth. Get a glass and enjoy the smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

peaea dse

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These Pumpkin Pie Pops are a delightful frozen treat that captures the essence of a classic pumpkin pie in a refreshing form. Creamy pumpkin puree, coconut milk, and warm spices are blended together to create a luscious filling, while a crunchy graham cracker topping adds texture and flavor.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup coconut milk. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice. Pinch of salt. 1/2 cup crushed graham crackers.

Instructions: In a blender, combine pumpkin puree, coconut milk, maple syrup, vanilla extract, pumpkin pie spice, and salt. Blend until smooth. Pour mixture into popsicle molds, leaving a little space at the top. Insert popsicle sticks into each mold. Sprinkle crushed graham crackers over the top of each popsicle. Freeze for at least 4 hours or until solid. To remove popsicles from molds, run warm water over the outside of the mold for a few seconds. Enjoy your pumpkin pie pops!

Prep Time: 10 minutes

Cook Time: 240 minutes

potbellies family restaurant