Hhhori

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[hhhori]

These paleo strawberry cream popsicles are a tasty and refreshing treat for people who are on a keto, low-carb, or Trim Healthy Mama THM diet. These popsicles are packed with fruity flavor and creamy goodness. They are made with fresh strawberries, creamy coconut cream, and a little powdered erythritol for sweetness. It's great for hot summer days or whenever you want a dessert that won't make you feel bad!

Ingredients: 2 cups fresh strawberries, hulled. 1 cup coconut cream. 2 tablespoons powdered erythritol.

Instructions: In a blender, combine the fresh strawberries, coconut cream, and powdered erythritol. Blend until smooth. Pour the mixture into popsicle molds, leaving a little space at the top for expansion. Insert popsicle sticks into each mold. Freeze for at least 4 hours, or until the popsicles are completely frozen. Once frozen, remove the popsicles from the molds and enjoy!

Prep Time: 10 minutes

Cook Time: 240 minutes

red white and blue rabbitry

[hhhori]

These Cookie Dough Filled Whoopie Pies are a delightful treat that combines soft and chewy chocolate cookies with a delectable edible cookie dough filling. They're perfect for satisfying your cookie dough cravings!

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup chocolate chips. 1/2 cup mini chocolate chips. 1/2 cup unsweetened cocoa powder. 1/2 cup milk. 1/4 cup sour cream. 1 batch of edible cookie dough store-bought or homemade. 1 cup powdered sugar.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips and mini chocolate chips. In a small bowl, mix the unsweetened cocoa powder, milk, and sour cream until well combined. Add the cocoa mixture to half of the cookie dough and mix until fully incorporated. Using a cookie scoop or spoon, drop rounded tablespoons of the chocolate cookie dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are set. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Once the chocolate cookies are cooled, take a spoonful of edible cookie dough and flatten it slightly. Place the flattened cookie dough on the bottom side of one chocolate cookie and top with another cookie, bottom side down, to make a sandwich. Repeat with the remaining cookies and cookie dough. Dust the assembled whoopie pies with powdered sugar and serve. Enjoy your delicious Cookie Dough Filled Whoopie Pies!

Prep Time: 30 minutes

Cook Time: 12 minutes

Dark Rising HQ

[hhhori]

Treat yourself to Triple Chocolate Waffles with a Raspberry Sauce that is both sweet and sour. You can have these waffles for a special breakfast or brunch treat.

Ingredients: 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/4 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 1/4 cup vegetable oil. 1 large egg. 1/2 tsp vanilla extract. 1/4 cup semisweet chocolate chips. 1/4 cup white chocolate chips. 1/4 cup dark chocolate chips. 1 cup fresh raspberries. 1/4 cup raspberry jam. Powdered sugar for dusting.

Instructions: Mix the cocoa powder, sugar, baking powder, and salt in a bowl with a whisk. Add the milk, vegetable oil, egg, 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 just until they are mixed. Mix the semisweet, white, and dark chocolate chips in slowly. Warm up your waffle iron and use cooking spray to lightly coat it. Put in the waffle iron enough batter to cover the waffle grid. If your waffle iron tells you to, close the lid and cook the waffles until they are crisp and cooked all the way through. You can make the raspberry sauce while the waffles are cooking. Over low heat, stir the fresh raspberries and raspberry jam together in a small saucepan until the mixture is hot all the way through. Put raspberry sauce on top of the hot triple chocolate waffles to serve. If you want, you can sprinkle powdered sugar on top before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

Alexis Carlson

[hhhori]

This soup is a hearty and tasty copycat of Olive Garden's Zuppa Toscana. It has Italian sausage, bacon, potatoes, kale, and a creamy broth.

Ingredients: 1 lb Italian sausage, crumbled. 4 slices bacon, chopped. 1 onion, finely diced. 3 cloves garlic, minced. 4 cups kale, chopped. 5 cups russet potatoes, sliced. 6 cups chicken broth. 1 cup heavy cream. 1 teaspoon red pepper flakes. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: While the heat is medium to high, brown the Italian sausage in a large pot. Put in the chopped bacon and cook it until it gets crispy. Put in the minced garlic and diced onion and saut until the onion is soft. Add the chicken broth and sliced potatoes and stir them in. Bring the mixture to a simmer. Simmer for about 15 to 20 minutes, or until the potatoes are soft. Salt and pepper should be added along with the chopped kale. Let it cook for five more minutes. Add the heavy cream, stir it in well, and heat it all the way through. Grate some Parmesan cheese on top and serve hot. Have fun with your tasty Zuppa Toscana!

Prep Time: 15 minutes

Cook Time: 30 minutes

die bärchen fürs leben

[hhhori]

A delightful Mediterranean-inspired quinoa casserole with fresh vegetables, olives, and feta cheese. This dish is not only nutritious but also bursting with flavors of the Mediterranean.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup Kalamata olives, sliced. 1/2 cup red onion, finely chopped. 1/2 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and garlic. Drizzle olive oil over the mixture, add dried oregano, and season with salt and pepper. Toss everything together until well combined. Transfer the quinoa mixture to a casserole dish, spreading it evenly. Bake in the preheated oven for 20-25 minutes or until the casserole is heated through and the top is slightly golden. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional parsley and feta cheese if desired. Serve warm and enjoy your Mediterranean Quinoa Casserole!

Prep Time: 15 minutes

Cook Time: 25 minutes

Creatie En Mode Scheppersinstituut

[hhhori]

Without the guilt, you can enjoy the taste of fast food chicken tenders. The air fryer does a great job of cooking these chicken tenders, giving them a crunchy outside and a soft, juicy inside.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten.

Instructions: Get the air fryer ready by heating it up to 375F 190C. Put breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and black pepper in a shallow bowl. Mix them together. Coat each chicken tender with the breadcrumb mixture, making sure the crumbs stick by pressing them onto the chicken. Lay the chicken tenders out in a single layer in the air fryer basket, making sure they don't touch. If you flip the chicken over halfway through cooking, it will be golden brown and fully cooked, with an internal temperature of 165F 74C. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 12 minutes

Dark Rising HQ

[hhhori]

A delightful dish featuring pan-seared salmon served with tender asparagus and a zesty dill sauce. The combination of flavors creates a perfect balance of richness and freshness.

Ingredients: 4 salmon fillets. 1 bunch of asparagus, trimmed. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup mayonnaise. 2 tablespoons chopped fresh dill. 1 tablespoon lemon juice. 1 clove garlic, minced.

Instructions: Season salmon fillets with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add salmon fillets to the skillet, skin side down, and cook for 4-5 minutes until golden brown. Flip salmon and cook for an additional 3-4 minutes, or until cooked through. Meanwhile, steam asparagus until tender, about 3-4 minutes. In a small bowl, mix together mayonnaise, chopped dill, lemon juice, and minced garlic to make the dill sauce. Serve salmon fillets alongside steamed asparagus, drizzle with dill sauce, and garnish with additional dill if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Forest Soft Serve

[hhhori]

These grilled potato packets with cheese are a tasty side dish that would be great at a barbecue or other outdoor event. Melted cheese, green onions, and butter are mixed into the potatoes to make a tasty and comforting dish.

Ingredients: 4 large potatoes, thinly sliced. 1 cup shredded cheddar cheese. 1/4 cup chopped green onions. 4 tablespoons butter, melted. Salt and pepper to taste.

Instructions: Preheat grill to medium-high heat. Place potato slices on a large sheet of heavy-duty aluminum foil. Sprinkle shredded cheese and green onions over the potatoes. Drizzle melted butter over the top and season with salt and pepper. Fold the aluminum foil to seal the packets tightly. Place the packets on the grill and cook for 20-25 minutes or until potatoes are tender, flipping halfway through. Carefully open the packets and serve hot.

Prep Time: 10 minutes

Cook Time: 25 minutes

Bread Science

[hhhori]

Enjoy crispy and flavorful summer squash with this easy air fryer recipe. It's a quick and healthy side dish that pairs well with a variety of main courses.

Ingredients: 2 medium summer squash or yellow squash, sliced into rounds. 2 tablespoons olive oil. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/2 teaspoon dried oregano. Salt and pepper to taste. Grated Parmesan cheese for topping optional.

Instructions: Preheat your air fryer to 375F 190C. In a large bowl, toss the sliced summer squash with olive oil, garlic powder, onion powder, dried oregano, salt, and pepper until well coated. Place the seasoned squash slices in a single layer in the air fryer basket. You may need to cook in batches depending on the size of your air fryer. Air fry the squash at 375F 190C for 8-10 minutes, flipping them halfway through the cooking time, or until they are golden brown and tender. If desired, sprinkle grated Parmesan cheese over the cooked squash and air fry for an additional 1-2 minutes until the cheese is melted and bubbly. Remove the air-fried summer squash from the basket, and serve them hot as a delicious side dish.

Prep Time: 10 minutes

Cook Time: 10 minutes

Vers Geluk

[hhhori]

This Caramelized Onion, Mushroom, and Goat Cheese Tart is a delicious combination of savory flavors. The sweet caramelized onions, earthy mushrooms, tangy goat cheese, and buttery puff pastry come together to create a delightful dish perfect for any occasion.

Ingredients: 1 sheet of puff pastry. 2 large onions, thinly sliced. 2 cups mushrooms, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 4 ounces goat cheese, crumbled. 2 eggs. 1/4 cup heavy cream. 1/4 cup grated Parmesan cheese. Fresh thyme leaves for garnish.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, about 15-20 minutes, stirring occasionally. Add sliced mushrooms to the skillet with the caramelized onions. Cook until mushrooms are tender, about 5-7 minutes. Season with salt and pepper. Roll out the puff pastry sheet and place it on a baking sheet lined with parchment paper. Spread the caramelized onion and mushroom mixture evenly over the puff pastry. Sprinkle crumbled goat cheese over the onion and mushroom mixture. In a small bowl, whisk together eggs and heavy cream. Pour the mixture over the tart. Sprinkle grated Parmesan cheese over the top. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is set. Remove from the oven and let it cool slightly before slicing. Garnish with fresh thyme leaves before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Il Biscottaio Di Mattia Gabriele

[hhhori]

This Super Easy Crockpot Apple Cider recipe is perfect for cozy gatherings or chilly evenings. Let the slow cooker do the work while you enjoy the delightful aroma of simmering apples and spices filling your home.

Ingredients: 10-12 apples, quartered. 2 oranges, sliced. 3 cinnamon sticks. 1 tablespoon whole cloves. 1 tablespoon whole allspice. 1/2 cup brown sugar. Water.

Instructions: Place the quartered apples, sliced oranges, cinnamon sticks, cloves, allspice, and brown sugar into a slow cooker. Fill the slow cooker with water until the ingredients are submerged. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Once cooked, mash the apples and oranges with a potato masher. Strain the cider through a fine mesh sieve or cheesecloth into a clean container. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

Heel To Heal Superhero 5k

[hhhori]

For Mother's Day or any other special event, these Gluten-Free Strawberry Balsamic Thyme Galettes are a delicious treat. Sweet strawberries, sour balsamic vinegar, and earthy thyme all tucked into a buttery gluten-free crust are sure to impress. The best part is that they're simpler to make than regular pies!

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/4 cup almond flour. 1/4 cup granulated sugar. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 3-4 tablespoons ice water. 2 cups fresh strawberries, hulled and sliced. 2 tablespoons balsamic vinegar. 1 tablespoon fresh thyme leaves. 2 tablespoons honey. 1 tablespoon cornstarch. 1 egg, beaten for egg wash. Powdered sugar, for dusting optional.

Instructions: Preheat the oven to 375F 190C. Line a baking sheet with parchment paper. In a food processor, pulse together the gluten-free all-purpose flour, almond flour, granulated sugar, and salt until combined. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. Turn out the dough onto a lightly floured surface and gently knead a few times to bring it together. Flatten into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes. In a bowl, combine sliced strawberries, balsamic vinegar, thyme leaves, honey, and cornstarch. Toss until strawberries are evenly coated. Divide the chilled dough into 6 equal portions. Roll out each portion into a rough circle about 1/8 inch thick. Place a portion of the strawberry mixture in the center of each dough circle, leaving a border around the edges. Fold the edges of the dough up and over the filling, pleating as needed. Brush the edges of the dough with beaten egg wash. Transfer the galettes to the prepared baking sheet. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Remove from the oven and let cool slightly before serving. Dust with powdered sugar before serving, if desired. Enjoy these delicious gluten-free galettes with your loved ones!

Prep Time: 45 minutes

Cook Time: 30 minutes

sekinan archaeology

[hhhori]

Spicy deviled eggs are a tasty appetizer that will give you a kick. These eggs are creamy, tangy, and just a bit spicy. They are great for parties or get-togethers.

Ingredients: 6 hard-boiled eggs. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 teaspoon hot sauce. 1/4 teaspoon paprika. Salt and pepper to taste. Fresh chives for garnish.

Instructions: Separate the hard-boiled eggs into halves along their length, and carefully take out the yolks. Add the egg yolks to a bowl and mix in the Dijon mustard, hot sauce, paprika, salt, and pepper. Mash the mixture until it is smooth. You can either spoon the yolk mixture into the egg white halves or use a piping bag for a fancier look. Add fresh chives to the top of each deviled egg. Chill until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

Green Thinkerz

[hhhori]

A keto-friendly twist on traditional houmous, this navy bean hummus is creamy, flavorful, and perfect for dipping with low-carb vegetables.

Ingredients: 1 cup cooked navy beans. 2 tablespoons tahini. 2 tablespoons olive oil. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1/2 teaspoon cumin. Salt and pepper to taste. 2 tablespoons water optional, for desired consistency. Paprika and parsley for garnish optional.

Instructions: Put navy beans, tahini, olive oil, garlic that has been minced, lemon juice, cumin, salt, and pepper in a food processor. Scrape down the sides of the bowl as needed to make the mixture smooth. If the mix is too thick, add water one tablespoon at a time until it's the right consistency. Check the seasonings and make changes if needed. Put the hummus in a bowl to serve. Drizzle with olive oil and, if you want, top with paprika and chopped parsley. Serve with vegetables that are good for you on the keto diet, like sliced cucumber, celery, or bell pepper.

Prep Time: 10 minutes

Cook Time: 0 minutes

3dartmodels

[hhhori]

A light and flavorful pasta primavera loaded with colorful vegetables, tossed in a spicy garlic-infused olive oil, and topped with a sprinkle of Parmesan cheese.

Ingredients: 8 oz whole wheat spaghetti. 2 cups broccoli florets. 1 cup sliced bell peppers. 1 cup sliced carrots. 1 cup sliced cherry tomatoes. 1/2 cup sliced red onion. 2 cloves garlic, minced. 2 tbsp olive oil. 1 tsp red pepper flakes. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook spaghetti according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, saut for 1 minute. Add broccoli, bell peppers, carrots, cherry tomatoes, and red onion to the skillet. Cook for 5-7 minutes, or until vegetables are tender. Add cooked spaghetti to the skillet with the vegetables. Toss well to combine. Season with salt and pepper to taste. Sprinkle with Parmesan cheese. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Dorota Greta

[hhhori]

Enjoy a delicious and satisfying breakfast or snack with these Low Carb Almond Pancakes. Made with almond flour, eggs, unsweetened almond milk, and a few other simple ingredients, these pancakes are not only low in carbs but also gluten-free and keto-friendly. They're light, fluffy, and perfect for those following a low-carb lifestyle. Top them with your favorite keto-friendly toppings for a delicious start to your day!

Ingredients: 1 cup almond flour. 2 eggs. 1/4 cup unsweetened almond milk. 2 tablespoons erythritol or preferred keto-friendly sweetener. 1 teaspoon baking powder. 1/2 teaspoon vanilla extract. Butter or coconut oil for cooking.

Instructions: In a mixing bowl, whisk together the almond flour, eggs, unsweetened almond milk, erythritol, baking powder, and vanilla extract until well combined. Heat a non-stick skillet or griddle over medium heat and add a little butter or coconut oil. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides. Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve the low carb almond pancakes warm with your favorite keto-friendly toppings, such as sugar-free syrup, berries, or whipped cream.

Prep Time: 10 minutes

Cook Time: 10 minutes

Expanding Consciousness Collective

[hhhori]

Grilled White Pizza is a delightful twist on traditional pizza. The smoky grill adds a unique flavor to the crust, while the creamy ricotta and three-cheese blend create a rich and indulgent topping. Finish it off with fresh basil for a burst of freshness.

Ingredients: 1 pound pizza dough. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 cup ricotta cheese. 1 cup mozzarella cheese, shredded. 1/2 cup Parmesan cheese, grated. 1/4 cup fresh basil leaves, chopped. Salt and black pepper to taste.

Instructions: Preheat your grill to medium-high heat. Roll out the pizza dough on a lightly floured surface into your desired shape and thickness. Brush one side of the dough with olive oil and place it on the grill, oil-side down. Close the grill lid and cook for 2-3 minutes, or until the crust has grill marks and is crispy. While the dough is grilling, mix minced garlic into the ricotta cheese and season with salt and black pepper to taste. Remove the grilled dough from the grill and place it on a cutting board with the grilled side facing up. Spread the garlic-infused ricotta cheese evenly over the grilled side of the dough. Sprinkle mozzarella and Parmesan cheese over the ricotta layer. Return the pizza to the grill, close the lid, and cook for an additional 4-5 minutes, or until the cheese is melted, and the crust is golden brown. Remove the grilled white pizza from the grill and sprinkle fresh basil leaves over the top. Slice, serve, and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

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