Fit Without Fat

[fitwithoutfat]

A tasty Paleo-friendly dish with tender chicken breasts glazed in balsamic vinegar and roasted Brussels sprouts seasoned with garlic and herbs that smell great.

Ingredients: 4 chicken breasts. 1 lb Brussels sprouts, trimmed and halved. 3 tbsp balsamic vinegar. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 400F 200C. In a small bowl, whisk together balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. Place chicken breasts and Brussels sprouts on a baking sheet lined with parchment paper. Pour the balsamic mixture over the chicken and Brussels sprouts, ensuring they are evenly coated. Roast in the preheated oven for 20-25 minutes, or until chicken is cooked through and Brussels sprouts are tender. Serve hot, and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Jessicaninci

[fitwithoutfat]

Crispy edges meet soft interiors with these flavorful Hasselback potatoes seasoned simply with herbs, salt, pepper, and olive oil.

Herb Salted Hasselback Potatoes Recipe

[fitwithoutfat]

A vibrant taste sensation awaits with this Boho Red Agave Spritzer, featuring Strawberry Meyer Lemonade.

Boho Red Agave Spritzer

[fitwithoutfat]

Simplify your dinner routine with this easy Crockpot Mexican Rice and Beans recipe - a one-pot meal that's both convenient and delicious.

Crockpot Mexican Rice and Beans

[fitwithoutfat]

Beer Can Barbecue Chicken is cooked to juicy perfection with subtle beer flavor, enhanced by homemade spice rub and tangy barbecue sauce.

Beer Can Barbecue Chicken Recipe

[fitwithoutfat]

Easy-to-make caramel fudge recipe, perfect for any celebration.

Caramel Fudge Recipe

[fitwithoutfat]

Brigadeiro Fudge Balls are a popular Brazilian confection made from sweetened condensed milk, cocoa powder, and butter. They are ideal for parties, gatherings, or simply as a tasty snack.

Instructions: Combine the sweetened condensed milk, cocoa powder, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture thickens and begins to pull away from the sides of the pan, about 10-15 minutes. Place the mixture in a bowl and set aside to cool to room temperature. Roll the mixture into 1-inch balls with your hands. Roll the balls in the chocolate sprinkles, coating them evenly. Refrigerate the balls in paper cups or on a plate for 30 minutes, or until firm. Serve and have fun.

Brigadeiro Fudge Balls

[fitwithoutfat]

Enjoy the exotic tastes of Thai tea with this smooth and tasty ice cream made from sweetened condensed milk. Together, the boldness of the Thai tea and the richness of the condensed milk make a delicious frozen treat.

Ingredients: 2 cups heavy cream. 1 cup sweetened condensed milk. 1/2 cup strong Thai tea, cooled. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: In a mixing bowl, whisk together heavy cream, sweetened condensed milk, Thai tea, vanilla extract, and salt until well combined. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until thick and creamy. Transfer the churned ice cream into a freezer-safe container and freeze for at least 4 hours or until firm. Serve the Thai tea ice cream scoops in bowls or cones. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Anto's Creations

[fitwithoutfat]

Delicious trio of flavors. Which one will you try first: spicy buffalo, tangy BBQ, or savory teriyaki?

Cauliflower Wings 3 Ways

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Homemade Shrimp Cocktail Sauce

[fitwithoutfat]

Full of flavor and plant-based goodness, these Tofu Vegan Nachos with Cashew Cheese Sauce are a delectable twist on classic nachos. For a genuinely decadent snack or dinner, the crispy tofu adds a delightful crunch and the creamy cashew cheese sauce ties everything together.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 bag tortilla chips. 1 cup cherry tomatoes, diced. 1/2 cup black beans, drained and rinsed. 1/4 cup sliced black olives. 1/4 cup sliced jalapenos. 1/4 cup chopped fresh cilantro. 1/4 cup diced red onion. 1 avocado, diced. 1/2 cup raw cashews, soaked for 2 hours. 1/4 cup nutritional yeast. 1 tablespoon lemon juice. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 cup water. Salt and pepper to taste.

Instructions: Set oven temperature to 400F 200C. Cubed tofu, olive oil, cumin, chili powder, salt, and pepper should all be combined in a bowl. On a baking sheet, spread out the tofu and bake for 25 to 30 minutes, or until crispy and golden brown. Meanwhile, spread out tortilla chips on a sizable platter. Add cherry tomatoes, diced avocado, red onion, jalapenos, black olives, black beans, and cilantro to the top of the chips. Drain the soaked cashews and add them to a blender along with nutritional yeast, lemon juice, onion and garlic powders, water, salt, and pepper to make the cashew cheese sauce. In order to achieve the desired consistency, add extra water as necessary and blend until smooth and creamy. Over the nachos, drizzle cashew cheese sauce. Take the tofu out of the oven and sprinkle it over the nachos. Enjoy and serve right away!

Prep Time: 15 minutes

Cook Time: 30 minutes

maxemathe

[fitwithoutfat]

Enjoy a tasty pasta dish with a wild mushroom tomato sauce that is rich and savory and has herbs that smell great added to it. Even though it's easy to make, this dish is full of earthy flavors that will please your taste buds.

Ingredients: 250g pasta of your choice. 2 tablespoons olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 200g wild mushrooms, sliced. 1 can 400g diced tomatoes. 1 tablespoon tomato paste. 1 teaspoon dried oregano. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and chopped onion and saut until the onion is fragrant and clear. Put the mushroom slices in the pan and cook them until they begin to brown and get soft. The tomato paste, dried oregano, and dried thyme should all be mixed in now. Add pepper and salt to taste. Let the sauce cook slowly for about 10 minutes, stirring every now and then. Mix the cooked pasta with the mushroom tomato sauce in the skillet, making sure the pasta is well covered. Add fresh parsley to the top of the hot pasta before serving. Have fun with your tasty pasta with wild mushroom tomato sauce!

Prep Time: 15 minutes

Cook Time: 20 minutes

All Things Mini

[fitwithoutfat]

Delightful combination of crispy waffles, tart lemon curd, and fluffy meringue with this Fluffy Raspberry Lemon Waffles. The perfect treat for a special brunch gathering.

Raspberry Lemon Meringue Waffles

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This deep dish pizza features Mediterranean flavors as well as hearty meats like sausage and bacon. The combination of feta cheese, sun-dried tomatoes, and black olives gives the pizza a tangy and salty kick.

Instructions: Preheat the oven to 425F. The pizza dough should be rolled out to fit a 9-inch deep dish pizza pan. Cover the dough with tomato sauce, leaving a 1/2-inch border around the edges. Season the sauce with oregano and garlic powder. On top of the sauce, layer cooked sausage and bacon. On top of the sausage and bacon, sprinkle with black olives, sun-dried tomatoes, feta cheese, and mozzarella cheese. 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly, bake the pizza. Allow a few minutes for the pizza to cool before slicing and serving.

Deep Dish Mediterranean Pizza with Sausage and Bacon

[fitwithoutfat]

Cool down with these dairy-free Creamy Coconut Popsicles, naturally sweetened with honey and featuring shredded coconut for added texture.

Creamy Coconut Popsicles

[fitwithoutfat]

Dessert mashup with this Brownie, Cookie, and Cake Batter treat.

Cake Batter Cookie Brownies

[fitwithoutfat]

Cheesy Southwestern Baked Hummus Dip recipe. Full of flavor and perfect for vegetarians.

Southwestern Baked Hummus Dip