miguel yatco

[livinginthestills]

These vegan cupcakes are perfect for a Superbowl party, with a chocolate base and fun grass frosting. The football chocolate chips on top add a cute touch, making them a crowd-pleaser for vegans and non-vegans alike!

Ingredients: 1 box vegan chocolate cake mix. 1 can coconut milk. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. Green food coloring. 1 cup vegan butter, softened. 3-4 cups powdered sugar. Vegan chocolate chips.

Instructions: Setting the oven to 350F 175C and putting paper liners in a cupcake pan. Follow the directions on the box for making the cake mix, but use coconut milk instead of water, coconut oil instead of oil, and add vanilla extract. Mix everything together well. Fill each cupcake liner two thirds of the way to the top with batter. Bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Let the cupcakes cool all the way down. Beat vegan butter in a large bowl until it is smooth. Slowly add the powdered sugar and beat the mixture until it is smooth and fluffy. Add green food coloring until the grass color you want is reached. Put the frosting into a piping bag that has a grass tip on it. Make a grass-like pattern with the frosting you pipe on the cupcakes. To make football shapes, press vegan chocolate chips into the frosting. Serve and have fun!

Reagan Barton

[livinginthestills]

Tender and flavorful grilled flank steak is the star of this Paleo-friendly recipe, which is served with a zesty chimichurri sauce made with fresh herbs and garlic. The ideal balance of protein and herbs makes for a tasty and nutritious dinner.

Ingredients: 1.5 pounds flank steak. 1/4 cup fresh cilantro, chopped. 1/4 cup fresh parsley, chopped. 3 cloves garlic, minced. 1/4 cup red wine vinegar. 1/4 cup olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: In a bowl, combine the chopped cilantro, parsley, minced garlic, red wine vinegar, olive oil, dried oregano, salt, and pepper to create the chimichurri sauce. Place the flank steak in a shallow dish and pour half of the chimichurri sauce over it. Reserve the other half for serving. Cover the dish and marinate the steak in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor. Preheat your grill to medium-high heat. Remove the steak from the marinade and grill it for 4-6 minutes per side, or until it reaches your desired level of doneness medium-rare is recommended for flank steak. Let the grilled flank steak rest for a few minutes before slicing it thinly against the grain. Drizzle the remaining chimichurri sauce over the sliced steak and serve hot. Enjoy your Paleo-friendly Grilled Flank Steak with Chimichurri!

Martin

[livinginthestills]

These low carb sushi rolls are packed with fresh vegetables, creamy avocado, and savory smoked salmon, offering a delicious and healthy alternative to traditional sushi. The rice vinegar dipping sauce adds a tangy kick to each bite.

Ingredients: 4 sheets nori seaweed. 1 large cucumber, julienned. 1 large carrot, julienned. 1 avocado, sliced. 4 oz smoked salmon. 1/4 cup rice vinegar. 2 tbsp soy sauce. 1 tsp sesame oil. 1/2 tsp wasabi paste. 1/4 tsp ginger, grated.

Instructions: On a sushi rolling mat, put a piece of nori. Put a thin layer of carrot and cucumber strips on top of the nori. Stack smoked salmon and avocado slices on top of the lettuce. Use the sushi mat to roll the nori up tightly, and use a little water to seal the edge. Do it again with the rest of the nori and fillings. Put rice vinegar, soy sauce, sesame oil, wasabi paste, and grated ginger in a small bowl. Mix these together to make a dipping sauce. Cut the sushi rolls into small pieces that you can easily eat. Toss the food with the sauce and enjoy!

Martin

[livinginthestills]

A vegan twist on the classic Middle Eastern dish, Shakshuka, featuring hearty chickpeas, vibrant bell peppers, and leafy greens, all simmered in a rich tomato sauce. Perfect for a quick and flavorful meal that's packed with plant-based protein and nutrients!

Ingredients: 2 tbsp olive oil. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 yellow bell pepper, diced. 1 can 14 oz diced tomatoes. 1 can 14 oz chickpeas, drained and rinsed. 1 tsp ground cumin. 1 tsp paprika. 1/2 tsp ground turmeric. Salt and pepper to taste. 4-6 cups spinach or kale, chopped. 6-8 eggs for vegan option, use tofu or vegan egg substitute. Fresh parsley or cilantro, chopped for garnish.

Instructions: Warm up the olive oil in a big pot or skillet over medium-low heat. Add the minced garlic and chopped onion. Saut for about two to three minutes, until the onion is fragrant and clear. When you add the diced red and yellow bell peppers, cook for about 5 minutes, or until they start to get soft. Add the chickpeas, ground cumin, paprika, turmeric, salt, and pepper, and mix them in. Give it another 5 minutes of cooking to let the flavors mix. Put in chopped kale or spinach and cook for two to three minutes, until the leaves wilt. Make small holes in the mixture and crack eggs into them or add tofu or a vegan egg substitute. Cover the pot or skillet and cook until the eggs are set the way you like them, which should take about 5 to 7 minutes for runny yolks. Add chopped cilantro or parsley as a garnish. Serve hot, straight from the pot or skillet, with pita or crusty bread to dip.

Rebecca Gellar

[livinginthestills]

You can make these chickpea shawarma wraps in just 30 minutes. They are full of flavor and plant-based protein. Fresh vegetables and a creamy tahini sauce are wrapped up with crispy chickpeas that have been spiced. This makes a filling and healthy meal.

Ingredients: 2 cans chickpeas, drained and rinsed. 2 tablespoons olive oil. 2 teaspoons ground cumin. 2 teaspoons ground paprika. 2 teaspoons ground turmeric. 1 teaspoon ground cinnamon. 1 teaspoon ground coriander. 1 teaspoon garlic powder. Salt and pepper to taste. 4 large whole wheat tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1 cup diced cucumbers. 1/2 cup sliced red onion. 1/4 cup tahini. Juice of 1 lemon. 2 cloves garlic, minced. Water, as needed. Fresh parsley or cilantro for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Add olive oil, cumin, paprika, turmeric, cinnamon, coriander, garlic powder, salt, and pepper to a bowl. Toss the chickpeas so that they are evenly covered. Put the chickpeas on a baking sheet and bake them for 20 to 25 minutes, stirring them once or twice, until they are crispy. While that's going on, make the tahini sauce by mixing the tahini, water, lemon juice, and minced garlic together with a whisk. Slowly add water until the consistency you want is reached. Add salt to your liking. To make tortillas soft, heat them in a dry pan or the microwave for a few seconds. Place a big spoonful of tahini sauce on each tortilla. Then add shredded lettuce, diced tomatoes, cucumbers, sliced red onion, and crispy chickpeas on top. Add fresh cilantro or parsley as a garnish. To make a burrito, fold the sides of the tortillas over the filling and then roll them up tight. You can eat it right away or wrap it up tightly in foil and take it with you.

Steph Jones

[livinginthestills]

This Tropical Bliss Smoothie is a refreshing and tropical delight. It's packed with the goodness of pineapple, mango, and banana, and the creaminess of coconut milk. Perfect for a quick and healthy breakfast or snack.

Ingredients: 1 cup of frozen pineapple chunks. 1/2 cup of frozen mango chunks. 1/2 banana. 1/2 cup of coconut milk. 1/2 cup of orange juice. 1 tablespoon of honey. A handful of ice cubes.

Instructions: Put the frozen banana, frozen pineapple chunks, and frozen mango chunks into a blender. Add the orange juice and coconut milk. Pour honey over the ingredients. Put some ice cubes in the smoothie to cool it down and make it thicker. Mix until it's creamy and smooth. If you think it needs more sweetness, add more honey. Put it in a glass, and if you want, top it off with a slice of fresh pineapple.

Lee V

[livinginthestills]

This Slow Cooker Kalua Pig recipe yields tender, flavorful pork with minimal effort. Perfect for a luau-inspired meal or as a delicious filling for tacos, sandwiches, or bowls.

Ingredients: 4 lbs pork shoulder, bone-in. 1 tbsp Hawaiian sea salt. 4 garlic cloves, minced. 2 tbsp liquid smoke.

Instructions: Rub pork shoulder with Hawaiian sea salt and minced garlic. Place the pork shoulder in the slow cooker and pour the liquid smoke over it. Cover and cook on low for 8-10 hours, or until the pork is tender and easily shreds with a fork. Once cooked, shred the pork using two forks and mix it with the juices in the slow cooker.

Theresa C

[livinginthestills]

The flavors and textures in this Tuna Noodles Potluck dish are great together, and it's great for any event. A savory-sweet dressing is mixed with soft tuna, soba noodles, and a variety of fresh vegetables. This makes a dish that is both filling and refreshing.

Ingredients: 12 oz. tuna steak, diced. 8 oz. soba noodles. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh cilantro, chopped. 2 tbsp soy sauce. 1 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp honey. 1 tsp ginger, minced. 1 clove garlic, minced. Salt and pepper to taste. Sesame seeds for garnish.

Instructions: Cook soba noodles according to package instructions. Drain and set aside. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic to make the dressing. In a large bowl, combine cooked soba noodles, diced tuna, cherry tomatoes, cucumber, red onion, and cilantro. Pour the dressing over the noodle mixture and toss gently to coat everything evenly. Season with salt and pepper to taste. Garnish with sesame seeds before serving. Serve chilled or at room temperature.

Owen

[livinginthestills]

A refreshing twist on the classic mojito with the sweetness of strawberries, the freshness of mint, and a kick of spice from jalapeño. Butter adds a unique richness to the drink, enhancing its flavor profile.

Ingredients: 8-10 fresh strawberries, hulled and sliced. 10 fresh mint leaves. 2 teaspoons sugar. 1 small jalapeo pepper, sliced. 1/2 lime, cut into wedges. 2 ounces white rum. 4 ounces club soda. Ice cubes.

Instructions: Strawberry, mint leaves, sugar, jalapeo slices, and lime wedges should all be mixed together well in a cocktail shaker. Put ice cubes and white rum in the shaker. For about 20 to 30 seconds, shake very hard. Strain the drink into an ice-filled glass. Add club soda on top. If you want, you can decorate it with a strawberry and a mint sprig. If you want it to taste even better, you can serve it with a small pat of butter.

Cara Horton

[livinginthestills]

A tasty and filling vegetarian option are these Roasted Salsa and Black Bean Tacos. Taco filling made delicious with roasted salsa that gives the black beans a smoky depth of flavor. Add your preferred toppings to personalize it, then eat a tasty, fast meal!

Ingredients: 2 cups black beans, cooked. 1 cup cherry tomatoes, halved. 1 red onion, diced. 1 jalapeo, minced. 1 lime, juiced. 1/4 cup fresh cilantro, chopped. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 avocado, sliced. 1/2 cup shredded lettuce. 1/2 cup shredded cheese optional. Sour cream for serving optional.

Instructions: Set oven temperature to 400F 200C. Black beans, cherry tomatoes, red onion, jalapeo, lime juice, cilantro, cumin, chili powder, salt, and pepper should all be combined in a bowl. Blend thoroughly. Arrange the bean mixture onto a baking sheet and bake for 15 to 20 minutes, or until the vegetables are soft and have a hint of char. Warm the corn tortillas in a dry skillet or the microwave while the salsa roasts. Spoon each tortilla with roasted salsa to assemble the tacos. If preferred, add cheese, shredded lettuce, and avocado slices on top. If preferred, top the black bean tacos with a scoop of sour cream served on the side. Savor your mouthwatering Roasted Salsa with Black Bean Tacos!

Prep Time: 15 minutes

Cook Time: 20 minutes

Ivan Dunn

[livinginthestills]

A patriotic 4th of July dessert featuring layers of angel food cake, sweet cream cheese, and fresh strawberries in a convenient shooter form. The red and blue colors make it a festive addition to your Independence Day celebrations.

Ingredients: 1 package 10 ounces angel food cake, cut into cubes. 1 cup fresh strawberries, diced. 1 package 8 ounces cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup heavy cream. 1/4 cup granulated sugar. Blueberries for garnish. Whipped cream for topping.

Instructions: Beat the cream cheese in a bowl until it is smooth and creamy. When you add the powdered sugar and vanilla extract to the cream cheese, keep beating it until everything is well mixed. In a different bowl, beat the sugar and heavy cream together until stiff peaks form. Fold the whipped cream into the cream cheese mixture slowly until it is fluffy and smooth. Put angel food cake cubes in the bottom of serving glasses to make a base. Put some of the cream cheese mixture on top of the cake layer. On top of the cream cheese mixture, add a layer of strawberry dice. Do this again and again until the glass is full, and then add a dollop of whipped cream on top. Put it in the fridge for at least two hours before serving and top it with blueberries. Enjoy the tasty Strawberry Angel Food Cheesecake Shooters while they're still cold.

Prep Time: 20 minutes

Cook Time: 0 minutes

Nico Clay

[livinginthestills]

A delightful cookie fusion of banana bread and brownies. These cookies are soft, chewy, and chocolatey, with ripe banana goodness.

Ingredients: 2 ripe bananas, mashed. 1/2 cup butter, melted. 1 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1 cup all-purpose flour. 1/4 cup cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the mashed bananas, melted butter, and brown sugar in a bowl and mix them together. Combine well. To the banana mix, add the egg and vanilla extract. Mix until it's smooth. Mix the cocoa powder, baking soda, salt, and flour together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. The chocolate chips should be carefully mixed into the batter. Using a spoon or cookie scoop, drop cookie batter onto the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them 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 Banana Bread Brownie Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Noah Burke

[livinginthestills]

These chocolate chip cookies are vegan, they're thin, chewy, and taste great. Because they are made with almond flour and coconut flour, they don't have any gluten and are great for vegans.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup coconut sugar. 1/2 tsp baking soda. 1/4 tsp salt. 1/4 cup coconut oil, melted. 3 tbsp maple syrup. 1 tsp vanilla extract. 1/4 cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together almond flour, coconut flour, coconut sugar, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, and mix until well combined. Fold in chocolate chips. Scoop dough using a cookie scoop and place onto the prepared baking sheet. Bake for 10-12 minutes, or until edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy these chewy vegan chocolate chip cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Michael Meza

[livinginthestills]

Smoked ribs that are soft and tasty with a sweet and savory maple glaze. Great for having a barbecue with family and friends.

Ingredients: 2 racks of baby back ribs. 1 cup maple syrup. 1/2 cup soy sauce. 1/4 cup apple cider vinegar. 3 cloves garlic, minced. 1 tablespoon smoked paprika. 1 teaspoon cayenne pepper. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Pour maple syrup, soy sauce, apple cider vinegar, minced garlic, smoked paprika, cayenne pepper, salt, and pepper into a bowl. Mix these ingredients together to make the glaze. As soon as the grill is hot, put the racks of ribs on it and baste them with the maple glaze every 10 minutes. Keep basting and grilling the ribs for another 30 to 40 minutes, or until they are fully cooked and have a caramelized glaze. After taking the ribs off the grill, let them rest for 5 minutes before cutting them up and serving them. If you want to add more flavor, you can brush extra glaze on the sliced ribs.

Prep Time: 15 minutes

Cook Time: 50 minutes

Terrence Mercer

[livinginthestills]

These Mini Focaccia Sandwich Bites are bursting with Italian flavors. Perfect for parties or as a snack, they're quick to assemble and irresistibly delicious.

Ingredients: 6 mini focaccia bread rounds. 6 slices of prosciutto. 6 slices of fresh mozzarella cheese. 6 cherry tomatoes, sliced. 1/4 cup fresh basil leaves. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Slice each mini focaccia round in half horizontally. Layer a slice of prosciutto, a slice of mozzarella, a couple of tomato slices, and basil leaves on the bottom half of each focaccia round. Drizzle with balsamic glaze and season with salt and pepper. Top with the other half of the focaccia round to make sandwiches. Secure with toothpicks if needed. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Camila Perkins

[livinginthestills]

This Honey Mustard Ritz Cracker Salmon is a great mix of sweet and savory flavors. The crispy crust gives the perfectly cooked salmon fillets extra texture and flavor.

Ingredients: 4 salmon fillets. 1 cup Ritz crackers, crushed. 1/4 cup honey. 2 tablespoons Dijon mustard. 2 tablespoons melted butter. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a bowl, mix crushed Ritz crackers with melted butter. In another bowl, combine honey and Dijon mustard to make the honey mustard sauce. Season salmon fillets with salt and pepper. Spread a layer of honey mustard sauce on each salmon fillet. Coat the top of each fillet with the Ritz cracker mixture, pressing gently to adhere. Place salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown. Serve hot, garnished with fresh herbs if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

Gia W

[livinginthestills]

Vegan chocolate crepes that taste great and are great for breakfast or dessert.

Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1/4 teaspoon salt. 1 1/2 cups almond milk. 1 tablespoon melted coconut oil. 1 teaspoon vanilla extract.

Instructions: In a bowl, whisk together the flour, cocoa powder, sugar, and salt. Add the almond milk, melted coconut oil, and vanilla extract. Whisk until smooth. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for about 2 minutes, then flip and cook for another 1-2 minutes. Repeat with the remaining batter. Serve warm with your favorite toppings, such as fresh fruit, vegan whipped cream, or chocolate sauce.

Prep Time: 10 minutes

Cook Time: 20 minutes

Hugo K