Izzy Fo Sheezy

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[izzy-fo-sheezy]

This gluten-free blackberry chia jam is bursting with flavor and nutrients. It's easy to make and perfect for spreading on toast, topping yogurt, or swirling into oatmeal.

Ingredients: 2 cups blackberries. 2 tablespoons chia seeds. 2 tablespoons honey or maple syrup. 1 tablespoon lemon juice.

Instructions: In a small saucepan, combine blackberries, honey or maple syrup, and lemon juice. Cook over medium heat until the blackberries break down and release their juices, stirring occasionally, about 5-7 minutes. Mash the blackberries with a fork or potato masher to desired consistency. Remove from heat and stir in chia seeds. Let the mixture sit for about 10 minutes to thicken. Transfer the jam to a jar or container and let it cool completely before refrigerating. Store in the refrigerator for up to one week.

Prep Time: 5 minutes

Cook Time: 10 minutes

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[izzy-fo-sheezy]

These Strawberry Milkshake Fudge Cookies are a delicious and healthy treat. They are raw, vegan, and made with wholesome ingredients, perfect for anyone looking for a guilt-free indulgence. The combination of strawberries and cashews gives them a delightful milkshake flavor.

Ingredients: 1 cup raw cashews. 1 cup pitted dates. 1/2 cup freeze-dried strawberries. 1/4 cup almond milk. 2 tablespoons coconut oil. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. A pinch of salt.

Instructions: In a food processor, blend the raw cashews until they become a fine meal. Add the pitted dates, freeze-dried strawberries, almond milk, coconut oil, maple syrup, vanilla extract, and a pinch of salt to the food processor. Blend all the ingredients until a sticky dough forms. Line a baking sheet with parchment paper. Using your hands, roll the dough into small cookie shapes and place them on the parchment paper. Place the cookies in the refrigerator to firm up for about 30 minutes. Once the cookies have set, remove them from the refrigerator and enjoy your Strawberry Milkshake Fudge Cookies!

Prep Time: 15 minutes

Cook Time: 0 minutes

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[izzy-fo-sheezy]

Cheeseburgers with garlic and a lot of cheese are great with lemon butter zucchini noodles. This delicious recipe combines savory and citrusy flavors to make a meal that will make your mouth water.

Ingredients: 4 burger patties beef or plant-based. 4 hamburger buns. 1 cup shredded cheddar cheese. 4 cloves garlic, minced. 2 tablespoons butter. 4 medium zucchinis, spiralized into noodles. 2 tablespoons olive oil. 1 lemon, juiced and zested. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon paprika.

Instructions: Set your grill or griddle on the stove to medium-high heat. Add salt, pepper, garlic powder, onion powder, and paprika to the burger patties to make them taste better. For medium-rare, grill the burger patties for about 4 to 5 minutes on each side, or until they're done the way you like them. Finish cooking the patties and add a lot of shredded cheddar cheese on top of each one. Then cover the grill to melt the cheese. Set the big skillet on medium heat while the burgers are cooking. Add the minced garlic and butter. Saut for about one to two minutes, until the garlic smells good. Mix the spiralized zucchini noodles with the garlic butter in the pan. Saut the zucchini noodles for two to three minutes, or until they are just barely soft. Add the lemon juice and zest to the zucchini noodles, and then toss them to mix. Add pepper and salt to taste. Split the hamburger buns in half and toast them on the grill for about one minute, until they get a little brown. Put a cheesy patty on the bottom half of each bun to put the burgers together. Add a lot of lemon butter zucchini noodles on top, and then sprinkle with fresh parsley. To finish making the burgers, put the top half of each bun on top of each one. Serve the Lemon Butter Zucchini Noodles and Cheesy Garlic Burgers right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

pre optometry club

[izzy-fo-sheezy]

A new take on an old chicken casserole recipe that uses quinoa, bell peppers, and peas to make it healthier and taste better.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup quinoa, rinsed. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup frozen peas. 1 cup shredded cheddar cheese. 1 cup chicken broth. 1 cup milk. 2 tablespoons olive oil. 1 teaspoon dried thyme. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large skillet, heat olive oil over medium heat. Add onions, garlic, and bell pepper. Saut until softened. Add chicken breasts to the skillet and cook until browned on both sides, about 5 minutes per side. Stir in quinoa, peas, chicken broth, milk, thyme, paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes. Transfer the mixture to a casserole dish. Sprinkle shredded cheddar cheese over the top. Cover the casserole dish with foil and bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes or until cheese is bubbly and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 40 minutes

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[izzy-fo-sheezy]

These delightful popsicles combine the sweet tanginess of cherries with the rich decadence of chocolate, creating a refreshing treat perfect for any occasion.

Ingredients: 2 cups cherries, pitted and halved. 1/4 cup chocolate chips. 1 cup milk. 1/2 cup heavy cream. 1/4 cup sugar. 1 teaspoon vanilla extract.

Instructions: Put cherries, milk, heavy cream, sugar, and vanilla extract in a blender. Mix until it's smooth. Put the mixture into popsicle molds, leaving some room at the top for them to rise. Place a popsicle stick in each mold. Put it in the freezer for at least four hours, or until it gets hard. To make the chocolate chips smooth, melt the chocolate chips in a bowl that can go in the microwave for 30 seconds at a time. Cover the cherry mixture on each popsicle with melted chocolate. Put the popsicles covered in chocolate on a tray lined with parchment paper. Freeze for another 10 to 15 minutes to let the chocolate set. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 5 minutes

seadean

[izzy-fo-sheezy]

Indulge in the delightful combination of churro, cinnamon, and white chocolate in this creamy ice cream, topped with a luscious chocolate sauce. It's a perfect treat for any occasion, combining sweet, spicy, and chocolaty flavors in every bite.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/2 cup white chocolate chips, melted. 1/2 cup churro pieces store-bought or homemade. 1/2 cup chocolate sauce store-bought or homemade.

Instructions: Put the heavy cream, milk, and sugar in a saucepan. Heat them over medium-low heat until the sugar is gone. When you take it off the heat, add the ground cinnamon and vanilla extract and mix them in. After letting the mixture cool to room temperature, put it in the fridge until it's cold, preferably overnight. After the mixture has been chilled, use an ice cream maker according to the directions that came with it. Add the churro pieces and drizzle in the melted white chocolate in the last few minutes of churning. Give them a chance to mix evenly. Move the ice cream that has been churned to a container and freeze it until it is firm, which should take about 4 hours or overnight. Put chocolate sauce on top of scoops of ice cream and serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

lynne rowe

[izzy-fo-sheezy]

A delicious and unique stir-fry recipe that combines the flavors of Singaporean cuisine with the tangy kick of pickled plum umeboshi. This dish is a delightful blend of sweet, savory, and slightly sour notes that will tantalize your taste buds.

Ingredients: 200g rice vermicelli noodles. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 2 cloves garlic, minced. 200g cooked chicken breast, shredded. 100g prawns, peeled and deveined. 2 eggs, beaten. 1 red bell pepper, thinly sliced. 1 carrot, julienned. 50g pickled plum umeboshi, pitted and chopped. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon curry powder. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Soak the rice vermicelli noodles in hot water for 3-5 minutes until they soften. Drain and set aside. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and minced garlic. Stir-fry for 2-3 minutes until fragrant and slightly caramelized. Add the shredded chicken and prawns. Cook for another 3-4 minutes until the chicken is cooked through and the prawns turn pink. Push the meat and vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked, then mix them with the meat and vegetables. Add the sliced red bell pepper and julienned carrot to the skillet. Stir-fry for 2-3 minutes until they begin to soften. Add the chopped pickled plum, soy sauce, oyster sauce, and curry powder to the skillet. Mix well to combine all the ingredients. Add the soaked and drained rice vermicelli noodles to the skillet. Toss and stir-fry everything together for another 2-3 minutes until the noodles are heated through and well-coated with the sauce. Season with salt and pepper to taste. Be mindful of the saltiness of the pickled plum, so adjust accordingly. Serve hot, garnished with fresh cilantro leaves. Enjoy your Singapore Chow Mei Fun with Pickled Plum!

Prep Time: 15 minutes

Cook Time: 15 minutes

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[izzy-fo-sheezy]

Tender beef slices and fresh broccoli cooked in a savory soy sauce-based sauce.

Ingredients: 1.5 lbs beef sirloin, thinly sliced. 1 cup beef broth. 1/2 cup soy sauce. 1/4 cup brown sugar. 3 cloves garlic, minced. 2 tablespoons cornstarch. 4 cups broccoli florets.

Instructions: Put soy sauce, brown sugar, garlic, and beef broth in a bowl. Mix them together with a whisk. Put the beef slices in the slow cooker and cover them with sauce. Put the lid on top and set the heat to low for 4 hours. Put 2 tablespoons of water and cornstarch in a small bowl and mix them together to make a slurry. Mix the slurry with the broccoli and put it in the slow cooker. Put the lid back on and cook for another 30 minutes, or until the broccoli is soft and the sauce has thickened.

Prep Time: 15 minutes

Cook Time: 270 minutes

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[izzy-fo-sheezy]

Enjoy this fancy vegan take on traditional mashed potatoes! When you roast the cauliflower and garlic, their natural sweetness comes out. Almond milk and nutritional yeast make the dish creamier and give it more flavor. This recipe will please even the pickiest eaters. It can be used as a side dish or as a main dish for a cozy comfort meal.

Ingredients: 1 large head of cauliflower, chopped into florets. 6 cloves of garlic, peeled. 2 tablespoons olive oil. 1/4 cup unsweetened almond milk. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste. Fresh chives or parsley for garnish optional.

Instructions: Preheat your oven to 400F 200C. Place the cauliflower florets and peeled garlic cloves on a baking sheet. Drizzle with olive oil and toss to coat evenly. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned. Transfer the roasted cauliflower and garlic to a food processor or blender. Add almond milk, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary. Transfer the mashed cauliflower to a serving bowl, garnish with fresh chives or parsley if desired, and serve hot.

Prep Time: 10 minutes

Cook Time: 30 minutes

dr. ryan mcclure

[izzy-fo-sheezy]

A refreshing and delightful dessert combining the sweet tartness of raspberries with the delicate floral notes of elderflower.

Ingredients: 1 cup fresh raspberries. 1/2 cup elderflower cordial. 1/4 cup water. 2 tablespoons sugar.

Instructions: Put raspberries, elderflower cordial, water, and sugar in a blender. Mix until it's smooth. Put the mix into a shallow bowl or tray. Put it in the freezer for about an hour to freeze. Scrub the mixture with a fork to get rid of any ice crystals. Scrape it again every 30 minutes for two to three hours, or until it is completely frozen and fluffy. When it's done, pour it into glasses to serve and, if you want, top with fresh raspberries.

Prep Time: 10 minutes

Cook Time: 0 minutes

peaea dse

[izzy-fo-sheezy]

Pancake muffins are a fun take on regular pancakes because they are baked in muffin tins. They are quick and easy to make, which makes them great for busy mornings for breakfast or brunch.

Ingredients: 1 cup all-purpose flour. 2 tablespoons sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1/2 teaspoon vanilla extract. 1/2 cup blueberries optional. Maple syrup for serving.

Instructions: Preheat your oven to 350F 175C and grease a muffin tin or use paper liners. In a mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Gently fold in the blueberries if you're using them. Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Serve with maple syrup and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

michael k taylor

[izzy-fo-sheezy]

A delicious take on the traditional recipe, these Rice Krispie Treats are loaded with caramel. A delightful and filling treat for any occasion, they combine gooey caramel, mini marshmallows, chocolate chips, and crunchy nuts. They're ideal for sating your sweet tooth!

Ingredients: 6 cups of Rice Krispies cereal. 1/2 cup 1 stick of unsalted butter. 1 bag 10 oz of mini marshmallows. 1 cup of caramel sauce. 1 cup of mini chocolate chips. 1 cup of chopped pecans or walnuts optional. 1 teaspoon of vanilla extract. 1/2 teaspoon of salt.

Instructions: In a large microwave-safe bowl, melt the butter in the microwave in 30-second intervals until fully melted. Stir in the mini marshmallows and microwave for an additional 1-2 minutes, or until the marshmallows are puffed and melty. Stir until smooth. Add the caramel sauce, vanilla extract, and salt to the marshmallow mixture. Stir until well combined. Pour the Rice Krispies cereal into the mixture and gently fold until all the cereal is coated with the caramel marshmallow mixture. If using, fold in the mini chocolate chips and chopped nuts until evenly distributed. Press the mixture into a greased 9x13-inch baking dish using a spatula or your hands, making sure it's evenly spread and compacted. Let the treats cool for at least 30 minutes to set. Cut into squares or bars and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

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[izzy-fo-sheezy]

These vegan corn muffins are simple to make and perfect for a quick breakfast or snack. They're moist, fluffy, and have a slightly sweet corn flavor.

Ingredients: 1 cup cornmeal. 1 cup all-purpose flour. 1/4 cup sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1 cup non-dairy milk such as almond or soy milk. 1/4 cup vegetable oil. 1 tablespoon apple cider vinegar.

Instructions: Preheat oven to 375F 190C and line a muffin tin with paper liners or grease lightly. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, mix together the non-dairy milk, vegetable oil, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 10 minutes

Cook Time: 20 minutes

bailey cohen

[izzy-fo-sheezy]

Savor the flawless, creamy fudge that has a flavor reminiscent of See's Candies. It's very easy to make and doesn't require a candy thermometer.

Ingredients: 3 cups semi-sweet chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/4 cup unsalted butter. 1 teaspoon vanilla extract. Pinch of salt. 1 cup chopped nuts optional.

Instructions: Line an 8x8 inch 20x20 cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second increments, stirring each time until the mixture is smooth and all the chocolate is melted. Stir in the vanilla extract and a pinch of salt. If desired, fold in the chopped nuts. Pour the fudge mixture into the prepared pan and spread it evenly. Refrigerate for at least 2 hours or until set. Once set, use the parchment paper overhangs to lift the fudge out of the pan. Cut the fudge into squares or rectangles. Serve and enjoy your creamy See's Copycat Fudge!

Prep Time: 10 minutes

Cook Time: 2 minutes

marshall love

[izzy-fo-sheezy]

The richness of three different kinds of chocolate chips is combined with the sweetness of ripe bananas to create these delicious Triple Chocolate Banana Bread Slices. Ideal as a sweet snack or dessert.

Ingredients: 2 ripe bananas. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup semi-sweet chocolate chips. 1/4 cup milk chocolate chips. 1/4 cup white chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Oil and dust a loaf pan. Mash the ripe bananas until smooth in a bowl. Add the melted butter and stir in the egg, vanilla extract, and granulated sugar. Blend until thoroughly blended. Mix the flour, baking soda, cocoa powder, and salt in a different bowl. Stirring until just combined, gradually add the dry ingredients to the banana mixture. Add the milk, white, and semi-sweet chocolate chips and mix them in. After the loaf pan is ready, pour the batter into it and spread it evenly. A toothpick inserted in the center should come out clean or with a few moist crumbs after baking for 50 to 60 minutes. After letting the banana bread cool in the pan for ten minutes, move it to a wire rack to finish cooling. Cut the banana bread into two thick slices after it has cooled. Arrange the slices onto a white plate and, if preferred, garnish with an additional handful of chocolate chips. Present and savor your decadent Banana Bread Slices with Triple Chocolate!

Prep Time: 15 minutes

Cook Time: 50-60

canadian millennials

[izzy-fo-sheezy]

For a quick and easy breakfast on the go, these keto egg muffins are great. They will keep you full until your next meal because they are high in protein and low in carbs.

Ingredients: 8 large eggs. 1/4 cup heavy cream. 1/2 cup shredded cheddar cheese. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced cooked bacon. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C and grease a muffin tin. In a mixing bowl, whisk together eggs and heavy cream. Stir in shredded cheese, bell peppers, onions, and bacon. Season with salt and pepper. Pour the egg mixture evenly into the muffin tin. Bake for 20-25 minutes, or until the egg muffins are set and lightly golden. Allow to cool slightly before serving. Store leftovers in an airtight container in the refrigerator.

Prep Time: 10 minutes

Cook Time: 20 minutes

fehmarn triathlon

[izzy-fo-sheezy]

A hearty and wholesome chicken stew with a medley of vegetables, cooked to perfection in the Instant Pot. Ideal for a nutritious Whole30-compliant meal.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, diced. 3 cups sweet potatoes, peeled and cubed. 2 cups carrots, sliced. 1 onion, chopped. 3 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Press 'Saute' on the Instant Pot and add olive oil. Add diced chicken and brown on all sides. Add onions and garlic, saut until softened. Stir in sweet potatoes, carrots, diced tomatoes, thyme, rosemary, salt, and pepper. Pour in chicken broth and stir well. Cancel 'Saute' mode, close the Instant Pot lid, and set to 'Manual' for 10 minutes. Once done, quick-release pressure and stir before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

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