Hannah Miet

La Molina - Ajac Singletary - William Dobbie - Drip Trip - Carpi Foto Fest

[hannahmiet]

This vegan frozen chai latte has all the creamy, comforting flavors of a latte. This recipe combines the fragrant spices of chai tea with the richness of almond milk to make a delicious treat that is great for a cool down on a hot day.

Ingredients: 1 cup brewed chai tea, cooled. 1 cup unsweetened almond milk. 1-2 tablespoons maple syrup or agave nectar. 1/2 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground ginger. Pinch of ground nutmeg. 1-2 cups ice cubes.

Instructions: Make some chai tea and let it cool down. Put the ice cubes, chai tea that has been cooled, almond milk, maple syrup or agave nectar, vanilla extract, cinnamon, ginger, and nutmeg in a blender. Mix until it's creamy and smooth. If you think it needs more sweetness, add more maple syrup or agave nectar. Pour into glasses and serve right away. If you want, you can add a sprinkle of cinnamon on top.

Prep Time: 5 minutes

Cook Time: 0 minutes

Ann Levesque

[hannahmiet]

Enjoy the bold flavors of Kung Pao noodles in this vegan-friendly recipe made in the Instant Pot. It's packed with savory, sweet, and spicy flavors, along with crunchy peanuts and colorful bell peppers.

Ingredients: 8 oz 225g dry noodles. 2 tbsp oil. 3 cloves garlic, minced. 1 inch ginger, minced. 1 red bell pepper, diced. 1/2 cup 75g roasted peanuts. 3 green onions, chopped. 1/4 cup 60ml soy sauce. 2 tbsp rice vinegar. 2 tbsp maple syrup. 1 tbsp sriracha sauce. 1 tbsp cornstarch. 1/4 cup 60ml water.

Instructions: As directed on the package, cook the noodles. Once done, drain them and set them aside. Get the Instant Pot ready for saut mode. Heat the oil and add the ginger and garlic. For one minute, saut. Dice up some red bell pepper, roast some peanuts, and chop some green onions. Add more salt and cook for two more minutes. Put soy sauce, rice vinegar, maple syrup, and sriracha sauce in a small bowl and mix them together. Add the sauce to the Instant Pot and mix it well with the vegetables. Mix the cornstarch and water together well in a second small bowl. Put it in the Instant Pot and stir it around. Toss the cooked noodles in the Instant Pot with the sauce until they are well covered. Place the lid on top of the Instant Pot and set it to sealing. Cook for two minutes on high pressure. After it's done, quickly let go of the pressure, carefully open the lid, and stir the noodles one last time. Serve hot, and if you want, top with more chopped green onions and peanuts.

Prep Time: 15 minutes

Cook Time: 10 minutes

Conservatories In Essex Kent

[hannahmiet]

With creamy Greek yogurt dressing instead of mayonnaise, this Lightened-Up Broccoli Salad is a healthier take on a classic dish. The crunchy broccoli, sweet cranberries, and nutty walnuts give it a lot of flavor. It's a tasty and healthy side dish or light lunch option.

Ingredients: 4 cups broccoli florets. 1/2 cup Greek yogurt. 2 tablespoons mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon honey. 1/4 cup diced red onion. 1/4 cup dried cranberries. 1/4 cup chopped walnuts. Salt and pepper to taste.

Instructions: Boil the broccoli florets for two minutes, then move them right away to an ice bath to stop the cooking. To make the dressing, put Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper in a bowl and mix them together. Dice the red onion, add the broccoli that has been blanched, and then chop the walnuts and add them to the bowl with the dressing. Spread the dressing over everything and toss it together until it's well covered. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

Ecole Saint Louis De Gonzague Accueil

[hannahmiet]

The pork chops and potatoes in this Crockpot Ranch Pork Chops and Potatoes recipe are cooked in a creamy ranch sauce, making it a hearty and satisfying meal for any event.

Ingredients: 4 boneless pork chops. 4 medium potatoes, diced. 1 packet ranch seasoning mix. 1 cup chicken broth. 1/2 cup sour cream. 1/2 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Season pork chops with salt and pepper. Place diced potatoes in the bottom of the slow cooker. Lay seasoned pork chops on top of the potatoes. In a bowl, mix ranch seasoning mix and chicken broth. Pour over pork chops and potatoes. Cover and cook on low for 6-8 hours or high for 3-4 hours, until pork is tender and potatoes are cooked through. Once cooked, remove pork chops and potatoes from the slow cooker. Stir sour cream into the remaining liquid in the slow cooker to make a creamy sauce. Serve pork chops and potatoes with the creamy ranch sauce on top, sprinkled with shredded cheddar cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

Ampariza

[hannahmiet]

Indulge in the delightful flavors of a classic strawberry shortcake with this creamy and satisfying smoothie. It's a perfect blend of fresh strawberries, vanilla yogurt, and a hint of honey, topped with whipped cream and graham cracker crumbs.

Ingredients: 1 cup fresh strawberries. 1/2 cup vanilla yogurt. 1/2 cup milk. 1/4 cup rolled oats. 2 tablespoons honey. 1/4 teaspoon vanilla extract. Whipped cream and crushed graham crackers for topping.

Instructions: Take fresh strawberries and wash and hull them. Strawberry yogurt, milk, rolled oats, honey, and vanilla extract should all be put into a blender. Mix until it's creamy and smooth. Mix the smoothie and put it in glasses. Graham cracker crumbs and a dollop of whipped cream should be put on top of each glass. Have your Strawberry Shortcake Smoothie right away and enjoy it!

Prep Time: 10 minutes

Cook Time: 0 minutes

Monticello Farmers Market

[hannahmiet]

With these gluten-free cookies, you can enjoy the best mix of quinoa, coconut, and chocolate. Not only do they taste great, but they are also full of healthy foods.

Ingredients: 1 cup cooked quinoa, cooled. 1/2 cup coconut flour. 1/2 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup unsweetened shredded coconut. 1/4 cup dairy-free chocolate chips. 1 teaspoon vanilla extract. 1/2 teaspoon baking powder. Pinch of salt.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melted coconut oil, maple syrup, shredded coconut, chocolate chips, vanilla extract, baking powder, and a pinch of salt should all be mixed together in a large bowl. Mix everything together until a sticky dough forms. Take tablespoon-sized chunks of dough and roll them into balls. Spread each cookie out flat with a fork on the baking sheet that has been prepared. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with these tasty gluten-free quinoa coconut chocolate cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

Mined Land Rehab

[hannahmiet]

This smoothie is both tasty and good for you. It has layers of tropical pineapple and banana goodness, along with healthy spinach and a bit of creamy Greek yogurt. It's great for a quick breakfast or snack.

Ingredients: 1 cup frozen pineapple chunks. 1 ripe banana. 1 cup spinach leaves. 1/2 cup Greek yogurt. 1/2 cup coconut water. 1 tablespoon honey optional.

Instructions: In a blender, combine frozen pineapple chunks, half of the banana, spinach leaves, Greek yogurt, and coconut water. Blend until smooth. If you prefer a sweeter smoothie, add honey and blend again. Pour the green smoothie into a glass, filling it halfway. Rinse the blender and then blend the remaining half of the banana until smooth. Gently pour the banana smoothie on top of the green smoothie in the glass to create layers. Optionally, you can garnish with additional pineapple chunks or a banana slice. Insert a straw and enjoy your delicious Pineapple Banana Layered Green Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Sean Fulop

[hannahmiet]

This Cannoli Dip with Lemon Zest is a delightful twist on the classic Italian dessert. Creamy ricotta and mascarpone cheeses are blended with powdered sugar, vanilla extract, and fresh lemon zest, then studded with mini chocolate chips for added indulgence. It's perfect for dipping with crunchy cannoli shells or graham crackers, making it an irresistible treat for any occasion.

Ingredients: 1 cup ricotta cheese. 1 cup mascarpone cheese. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. Zest of 1 lemon. 1/4 cup mini chocolate chips. Cannoli shells or graham crackers for serving.

Instructions: In a mixing bowl, combine ricotta cheese and mascarpone cheese until smooth. Add powdered sugar, vanilla extract, and lemon zest. Mix until well combined. Fold in mini chocolate chips. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes before serving. Serve with cannoli shells or graham crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

La Molina

[hannahmiet]

You can enjoy these delicious Lemon Cream Cheese Pancakes with a zesty Lemon Glaze for breakfast. They have the richness of cream cheese and the fresh taste of lemon. They taste great, are fluffy, and have a sour taste.

Ingredients: 1 cup all-purpose flour. 2 tablespoons granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup lemon juice. 1 egg. 4 oz cream cheese, softened. 1 tablespoon lemon zest. 1/2 teaspoon vanilla extract. 1/4 cup melted butter. For the Lemon Glaze:. 1 cup powdered sugar. 2 tablespoons lemon juice. 1 tablespoon milk. 1/2 teaspoon lemon zest. Pinch of salt.

Instructions: In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, lemon juice, egg, softened cream cheese, lemon zest, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay. Heat a non-stick skillet or griddle over medium-high heat and grease it with a small amount of melted butter. Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown. While the pancakes are cooking, make the Lemon Glaze. In a small bowl, whisk together powdered sugar, lemon juice, milk, lemon zest, and a pinch of salt until smooth. Once the pancakes are done, stack them on a plate and drizzle the Lemon Glaze generously over the top. Serve the Lemon Cream Cheese Pancakes warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

The Hammervilles

[hannahmiet]

If you're not vegan, these vegan burgers are still a great way to eat because they are full of flavor and protein.

Ingredients: 1 cup cooked wild rice. 1 can black beans, drained and rinsed. 1/2 cup rolled oats. 1/2 onion, diced. 3 cloves garlic, minced. 1 tablespoon soy sauce. 1 tablespoon nutritional yeast. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Oil for cooking.

Instructions: Use a fork or potato masher to mash the black beans in a large bowl. To the bowl, add the rolled oats, diced onion, minced garlic, soy sauce, nutritional yeast, cumin, salt, and pepper. Check that everything is mixed well. Mix everything together well. Make burger patties out of the four equal parts of the mixture. Set a pan on medium heat and add oil. For every side, cook the patties for four to five minutes, or until they are golden and warm. Put the burgers on buns and top them with your favorite things.

Prep Time: 15 minutes

Cook Time: 10 minutes

Springfield Area Food Shelf

[hannahmiet]

A wonderful beef enchilada soup that's loaded with flavor from tender beef, roasted poblano peppers, and classic enchilada sauce. Perfect for a cozy meal on a chilly day!

Ingredients: 1 lb beef, diced. 2 poblano peppers, diced. 1 onion, diced. 3 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 4 cups beef broth. 1 cup enchilada sauce. 1 cup corn kernels. 1 tsp cumin. 1 tsp chili powder. Salt and pepper to taste. 1 tbsp olive oil. Tortilla strips, avocado slices, shredded cheese, and cilantro for garnish.

Instructions: In a large pot, heat olive oil over medium heat. Add diced beef and cook until browned. Add diced poblano peppers, onion, and garlic. Cook until softened. Stir in black beans, diced tomatoes, beef broth, enchilada sauce, corn kernels, cumin, chili powder, salt, and pepper. Bring the soup to a boil, then reduce heat and let it simmer for 20-25 minutes. Taste and adjust seasoning if needed. Serve hot, garnished with tortilla strips, avocado slices, shredded cheese, and cilantro.

Prep Time: 15 minutes

Cook Time: 30 minutes

Bass Custom Airbrushing

[hannahmiet]

Indulge in the timeless deliciousness of a classic cheeseburger, loaded with juicy beef, melted cheddar cheese, and your favorite toppings. It's the perfect comfort food for any occasion.

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard.

Instructions: Preheat your grill or stovetop pan over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Place the burger patties on the grill or pan and cook for about 4-5 minutes per side for medium-rare, or longer for your desired doneness. During the last minute of cooking, add a slice of cheddar cheese on top of each patty and cover to melt the cheese. Toast the hamburger buns on the grill or in a toaster until lightly browned. Assemble the burgers by placing lettuce, tomato slices, and onion slices on the bottom bun. Add the cooked burger patty with melted cheese on top. Spread ketchup and mustard on the top bun, then place it on the burger. Serve your classic cheeseburgers hot and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Jades Attic

[hannahmiet]

This avocado lime dressing is healthy, creamy, rich, and smooth. It goes well with salads, bowls, or as a dip.

Ingredients: 1 ripe avocado, peeled and pitted. 1/4 cup fresh lime juice. 1/4 cup olive oil. 2 tablespoons water. 1 clove garlic, minced. 1 tablespoon maple syrup or agave nectar. Salt and pepper, to taste.

Instructions: In a blender or food processor, combine the avocado, lime juice, olive oil, water, garlic, and maple syrup. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency. Season with salt and pepper to taste. Use immediately or store in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes

Cook Time: 0 minutes

Freddy Co

[hannahmiet]

The grilled beef patties and the cool slaw made of red cabbage and apple slices cut into thin strips go well together in these Tangy Apple Slaw Burgers. The tangy slaw dressing gives these burgers a big flavor boost. They're great for a summer BBQ.

Ingredients: 1.5 lbs ground beef. Salt and pepper to taste. 4 hamburger buns. 1 cup shredded red cabbage. 1 large apple, julienned. 1/2 cup mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1 tablespoon honey. 1/2 teaspoon celery seed.

Instructions: Preheat the grill to medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Grill the burgers for 4-5 minutes per side, or until they reach your desired level of doneness. In a large bowl, combine shredded red cabbage and julienned apple. In a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, and celery seed to make the slaw dressing. Pour the slaw dressing over the cabbage and apple mixture, tossing to coat evenly. Toast the hamburger buns on the grill for 1-2 minutes until lightly browned. Assemble the burgers by placing a grilled patty on the bottom half of each bun and topping it with a generous amount of tangy apple slaw. Cap off the burgers with the other half of the buns and serve immediately.

Prep Time: 15 minutes

Cook Time: 10 minutes

The Best Chiropractors Near Me

[hannahmiet]

That makes this vegan quinoa salad a healthy and tasty meal or side dish. It's full of fresh vegetables and herbs. It tastes even better after being in the fridge for a while, so it's great for meal prep or potlucks. Plus, quinoa has a lot of plant-based protein.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 red bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Mix quinoa and water in a saucepan. Bring to a boil, then turn down the heat. Put the lid on and let it simmer for 15 to 20 minutes, or until the quinoa is done and the water is gone. Put cooked quinoa, cherry tomatoes, cucumber, red bell pepper, red onion, parsley, and mint in a large bowl. Mix olive oil, lemon juice, salt, and pepper in a small bowl with a whisk. Add the dressing to the quinoa salad and mix it all together. Let it sit at room temperature or in the fridge.

Prep Time: 15 minutes

Cook Time: 20 minutes

B.C. Cooperative Learning Association

[hannahmiet]

Korean Fish and Mixed Rice with Sashimi The flavors of Korean mixed rice bibimbap and the freshness of sashimi come together in a delicious way in sushi. It has a great mix of textures and tastes, making it perfect for sushi fans looking for something new to try.

Ingredients: 2 cups cooked short-grain rice. 150g assorted sashimi salmon, tuna, yellowtail, etc., thinly sliced. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon rice vinegar. 1 tablespoon sugar. 1 teaspoon gochujang Korean red pepper paste. 1/2 cucumber, julienned. 1/2 carrot, julienned. 2 sheets nori, cut into thin strips. 1 tablespoon toasted sesame seeds. 1 green onion, thinly sliced.

Instructions: In a small bowl, mix soy sauce, sesame oil, rice vinegar, sugar, and gochujang to make the sauce. In a large bowl, mix cooked rice with the sauce until well combined. Place a handful of rice mixture on a sheet of plastic wrap, flatten it, and place some sliced sashimi on top. Gather the plastic wrap to form a tight roll and gently press to shape into a cylinder. Unwrap the sushi roll and repeat with the remaining rice and sashimi. Arrange julienned cucumber and carrot on top of the sushi rolls. Garnish with nori strips, toasted sesame seeds, and sliced green onion. Serve the Korean mixed rice sushi immediately with extra soy sauce or wasabi if desired.

Prep Time: 20 minutes

Cook Time: 0 minutes

HoeHop

[hannahmiet]

These Paleo Lemon Poppy Seed Muffins are a delightful and healthy treat. They are made with almond and coconut flours, sweetened with natural sweeteners, and bursting with lemon flavor. Perfect for a grain-free and dairy-free diet!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup honey or maple syrup. 3 large eggs. 1/4 cup coconut oil, melted. 1/4 cup unsweetened almond milk. 2 tablespoons lemon juice. Zest of 2 lemons. 1 teaspoon baking soda. 1 tablespoon poppy seeds. Pinch of salt.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large mixing bowl, combine almond flour, coconut flour, baking soda, and a pinch of salt. In another bowl, whisk together the eggs, honey or maple syrup, melted coconut oil, almond milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in the poppy seeds. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your gluten-free, grain-free, dairy-free Lemon Poppy Seed Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Junk Rocket