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suisse bank

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Fatty George

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blackpool fc senior seasider's walking football

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MrStitchez

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International Conference on Applied Science and Engineering

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Darley Abbey

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Everyday Ignorances

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gundula diering

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This Garlic Butter Shrimp Pasta is a quick and tasty meal made with linguine pasta, juicy shrimp, and a rich garlic butter sauce. Parmesan cheese is sprinkled on top.

Ingredients: 1 lb shrimp, peeled and deveined. 8 oz linguine pasta. 4 cloves garlic, minced. 1/4 cup butter. 1/4 cup fresh parsley, chopped. 1/4 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and season with salt and pepper. Cook until shrimp turns pink and opaque, about 2-3 minutes per side. Add cooked pasta to the skillet with shrimp. Toss to combine, ensuring pasta is coated with garlic butter. Remove skillet from heat and sprinkle chopped parsley and grated Parmesan cheese over the pasta. Toss again to incorporate. Serve hot, garnished with additional Parmesan cheese and parsley if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

misfit stream

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These Keto Coconut Cupcakes with Lime Buttercream Frosting are a tasty treat for people who are on the ketogenic diet. These cupcakes are moist and tasty because they are made with almond and coconut flours. The lime buttercream frosting gives them a burst of citrusy freshness that makes them perfect for any event.

Ingredients: 1 1/2 cups almond flour. 1/3 cup coconut flour. 1/2 cup unsweetened shredded coconut. 1/2 cup granulated erythritol or preferred keto sweetener. 1 tsp baking powder. 1/4 tsp salt. 4 large eggs. 1/2 cup coconut oil, melted. 1/2 cup unsweetened almond milk. 1 tsp vanilla extract. 1/4 cup lime juice. 2 tsp lime zest. 1/2 cup unsalted butter, softened. 1 cup powdered erythritol or preferred keto powdered sweetener. 1 tsp vanilla extract. 1 tbsp lime juice. 1 tsp lime zest.

Instructions: Preheat the oven to 350F 175C. Line a muffin tin with cupcake liners. In a mixing bowl, combine almond flour, coconut flour, shredded coconut, granulated erythritol, baking powder, and salt. In another bowl, whisk together eggs, melted coconut oil, almond milk, vanilla extract, lime juice, and lime zest. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting. For the frosting, beat softened butter with powdered erythritol until creamy. Mix in vanilla extract, lime juice, and lime zest until smooth and well combined. Once the cupcakes are cooled, frost them generously with the lime buttercream frosting. Optionally, garnish with additional lime zest or shredded coconut before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

pearl moss press

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Enjoy the flavors of apple pie in the form of delicious, chewy cookies! These Apple Pie Cookies are loaded with chopped apples, oats, nuts, and caramel candies, making them a delightful treat for any occasion.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/2 cup unsalted butter, softened. 1/3 cup granulated sugar. 1/3 cup packed light brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1 cup finely chopped apple. 1/2 cup old-fashioned oats. 1/2 cup chopped pecans or walnuts optional. 1/2 cup finely chopped caramel candies. 1/4 cup powdered sugar for dusting.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. In another bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined. Gradually add the dry flour mixture to the wet mixture, mixing until just incorporated. Stir in the chopped apples, oats, chopped nuts if using, and chopped caramel candies. Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them a few inches apart. Bake in the preheated oven for about 12-15 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 to a wire rack to cool completely. Once the cookies are completely cool, dust them with powdered sugar before serving.

Prep Time: 20 minutes

Cook Time: 15 minutes

nenaz babaee

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These chickpea, sweet potato, and avocado freezer wraps are a perfect make-ahead option for busy days. Packed with protein, fiber, and healthy fats, they're satisfying and nutritious. Enjoy them as a quick grab-and-go lunch or snack.

Ingredients: 1 can chickpeas, drained and rinsed. 1 large sweet potato, peeled and diced. 1 avocado, sliced. 4 large whole wheat tortillas. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 2 tbsp lime juice. 1 tsp cumin. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Mix sweet potato dices with olive oil, salt, pepper, and cumin, and then spread them out on a baking sheet. Cook for 20 to 25 minutes, or until soft and slightly crispy. Add lime juice, salt, pepper, and cumin to a large bowl and mash the chickpeas until you get the texture you want. Place the tortillas on a flat surface. On top of each tortilla, spread out the mashed chickpeas, roasted sweet potato, avocado slices, red onion, and cilantro. To make a burrito, fold the sides of each tortilla in and then roll them up nice and tight. Put a lot of plastic wrap or parchment paper around each one. You can freeze each wrap separately to use later, or you can serve them right away.

Prep Time: 15 minutes

Cook Time: 25 minutes

Lara Smith

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With this ginger-avocado relish, you can change up the taste of regular turkey sandwiches. Adding fresh cilantro, creamy avocado, and sour ginger together makes a colorful relish that goes well with the salty turkey slices.

Ingredients: 8 slices whole wheat bread. 1 pound sliced turkey breast. 2 ripe avocados, mashed. 2 tablespoons minced fresh ginger. 2 tablespoons chopped fresh cilantro. 1 tablespoon lime juice. Salt and pepper to taste. Leaf lettuce leaves. 8 slices tomato.

Instructions: In a bowl, mix mashed avocados, minced ginger, chopped cilantro, lime juice, salt, and pepper to make the relish. Toast the whole wheat bread slices until golden brown. Spread the ginger-avocado relish on one side of each toasted bread slice. Layer leaf lettuce leaves, sliced turkey breast, and tomato slices on half of the bread slices. Top with the remaining bread slices to form sandwiches. Cut sandwiches diagonally and serve.

Prep Time: 15 minutes

Cook Time: 5 minutes

Aharon Bensimon

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Traditional pasta dishes can be replaced with this delicious and nutritious Paleo sweet potato spaghetti. Full of nutrient-dense ingredients like spinach, tomatoes, and sweet potatoes, it's a quick and simple dinner to prepare.

Ingredients: 2 medium sweet potatoes, spiralized into spaghetti noodles. 2 tbsp olive oil. 2 cloves garlic, minced. 1/4 cup diced onion. 1 cup cherry tomatoes, halved. 1 cup spinach leaves. Salt and pepper to taste. Optional: chopped fresh herbs for garnish.

Instructions: In a big skillet over medium heat, warm up the olive oil. Add the diced onion and minced garlic, and saut until the onions become translucent and fragrant. Cook the sweet potato spaghetti noodles in the skillet for five to seven minutes, stirring now and then, until they begin to soften. Cook for an additional three to four minutes, or until the spinach has wilted and the cherry tomatoes have softened slightly. To taste, add salt and pepper for seasoning. Take off the heat and, if preferred, top with finely chopped fresh herbs. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

dave hawley

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This refreshing Papaya Mango Smoothie combines the tropical flavors of papaya and mango with creamy Greek yogurt and coconut milk for a delightful treat.

Ingredients: 1 cup diced papaya. 1 cup diced mango. 1/2 cup Greek yogurt. 1/2 cup coconut milk. 1 tablespoon honey. Ice cubes optional.

Instructions: Combine diced papaya, diced mango, Greek yogurt, coconut milk, and honey in a blender. Blend until smooth and creamy. Add ice cubes if desired and blend again until smooth. Pour into glasses and serve immediately.

Prep Time: 5 minutes

Cook Time: 0 minutes

Eva gonzalez

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This healthier whole wheat pie crust is a great option for those looking for a more nutritious alternative to traditional pie crusts. With whole wheat flour, it offers fiber and protein while still being delicious and easy to make. Plus, at only 143 calories per slice, it's a guilt-free option for your favorite pies!

Ingredients: 1 1/2 cups whole wheat flour. 1/4 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 4-6 tablespoons ice water.

Instructions: In a food processor, combine the whole wheat flour and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, and pulse until the dough starts to come together. Transfer the dough to a lightly floured surface and knead gently until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat your oven to 375F 190C. Roll out the chilled dough on a floured surface to fit your pie dish. Transfer the dough to the pie dish and trim any excess dough from the edges. Prick the bottom of the crust with a fork to prevent air bubbles. Bake the pie crust in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and allow to cool before filling with your desired pie filling.

Prep Time: 45 minutes

Cook Time: 12 minutes

My Big Handyman

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Indulge in a delicious and comforting Paleo-friendly 'cheesy' noodle dish that's also suitable for AIP and vegan diets. Spaghetti squash stands in for traditional noodles, while a creamy 'cheese' sauce made from nutritional yeast and coconut milk adds richness and flavor.

Ingredients: 1 medium spaghetti squash. 1 cup nutritional yeast. 1/2 cup coconut milk. 2 tbsp arrowroot flour. 1 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp turmeric powder. Salt and pepper to taste.

Instructions: Set oven temperature to 400F 200C. Scoop out the seeds after cutting the spaghetti squash in half lengthwise. Squash halves should be placed face down on a parchment paper-lined baking sheet. Bake until tender, about 40 to 45 minutes. Take out of the oven and allow to cool down a little. 'Noodles' are made by scraping the squash flesh with a fork. Add the nutritional yeast, coconut milk, arrowroot flour, onion, garlic, and turmeric powders to a saucepan. Stirring constantly, cook over medium heat until the sauce thickens. To taste, add salt and pepper for seasoning. After adding the "cheesy" sauce, toss the spaghetti squash noodles to ensure they are thoroughly coated. Enjoy and warm up!

Prep Time: 15 minutes

Cook Time: 45 minutes

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