Love Blake

[loveblake]

This vegan recipe combines the goodness of lentil pasta with the smoky flavor of grilled vegetables. It's a healthy and satisfying meal packed with protein, fiber, and nutrients.

Ingredients: 1 cup lentil pasta. 2 cups mixed vegetables bell peppers, zucchini, mushrooms, onions. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 clove garlic, minced. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Cook lentil pasta according to package instructions. Drain and set aside. Preheat grill to medium-high heat. In a bowl, toss mixed vegetables with olive oil, balsamic vinegar, minced garlic, salt, and pepper. Place vegetables on the grill and cook for 8-10 minutes, turning occasionally, until tender and lightly charred. In a serving dish, combine grilled vegetables with cooked lentil pasta. Garnish with fresh basil leaves and serve hot.

Lorena

[loveblake]

These gluten-free oatmeal chocolate chip cookies are chewy, gooey, and loaded with melty chocolate chips. They're made with wholesome ingredients and are perfect for satisfying your sweet tooth without any gluten.

Ingredients: 1 1/2 cups gluten-free rolled oats. 1 cup almond flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup coconut oil, melted. 1/2 cup coconut sugar. 1 large egg. 1 teaspoon vanilla extract. 3/4 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 175F 350C. Put parchment paper on the bottom of a baking sheet. Oats, almond flour, baking soda, and salt should all be mixed together in a medium-sized bowl. Mix melted coconut oil and coconut sugar together in a large bowl with a whisk. Then, add the egg and vanilla extract and mix everything together until it's smooth. Slowly add the dry ingredients to the wet ones while mixing them together. Do this until a dough forms. Mix in the chocolate chips until they are spread out evenly. Using a cookie scoop or spoon, drop dough onto a baking sheet that has been prepared. Leave about 2 inches between each cookie. Put the cookies in the oven for 10 to 12 minutes, or until the edges are golden brown. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10-12

Kelly

[loveblake]

These Bacon & Cheese Meatball Sliders are great for any casual get-together or game day. Between two soft slider buns are juicy beef meatballs filled with savory bacon and melted cheddar cheese. This makes for a tasty and filling small treat.

Ingredients: 1 lb ground beef. 4 slices bacon, cooked and crumbled. 1 cup shredded cheddar cheese. 1/4 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped parsley. 1 egg. Salt and pepper to taste. 12 slider buns. Your favorite toppings lettuce, tomato, pickles, etc..

Instructions: Warm the oven up to 190C 375F. To make the meatballs, put ground beef, bacon bits, cheddar cheese, breadcrumbs, chopped onion, chopped parsley, egg, salt, and pepper in a large bowl. Mix everything together well. Make meatballs out of the mixture that are about 1 to 2 inches across. Lay the meatballs out on a baking sheet that has been lined with aluminum foil or parchment paper. Place the meatballs in an oven that has already been heated up. Bake for 15 to 20 minutes, or until they are fully cooked and browned on the outside. Cut slider buns in half across the middle. On the bottom half of each slider bun, put a meatball. On top of the meatball, put your favorite things. Put the top half of the slider bun on top. If needed, use toothpicks to hold it in place. Serve right away and enjoy!

Anderson C

[loveblake]

You can enjoy the rich and creamy taste of creme brulee in the form of ice cream. This rich dessert is a delightful frozen treat that combines the smoothness of custard with the caramelized sweetness of brulee topping.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 6 large egg yolks. 1/2 cup granulated sugar. 1 teaspoon vanilla extract. 1/4 cup brown sugar. 1 tablespoon water.

Instructions: In a saucepan, combine heavy cream and milk. Heat over medium heat until it begins to simmer. Remove from heat. In a bowl, whisk egg yolks and granulated sugar until pale and thick. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat and stir in vanilla extract. Let cool completely. Pour the mixture into an ice cream maker and churn according to manufacturer's instructions. Transfer churned ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight. Before serving, prepare the brulee topping by combining brown sugar and water in a small saucepan. Cook over medium heat until sugar dissolves and mixture thickens slightly. Pour the caramelized sugar over the ice cream just before serving. Enjoy!

Lance

[loveblake]

This Paleo beef jerky recipe is a wholesome and delicious snack option that's free from added sugars and preservatives. It's made with simple ingredients and packed with flavor, perfect for satisfying your cravings while following a Paleo lifestyle.

Ingredients: 1 lb beef sirloin, thinly sliced. 1/4 cup coconut aminos. 2 tablespoons apple cider vinegar. 2 cloves garlic, minced. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon black pepper. Pinch of cayenne pepper optional.

Instructions: Coconut aminos, apple cider vinegar, onion powder, smoked paprika, minced garlic, black pepper, and cayenne if using should all be combined in a bowl. To make the marinade, thoroughly mix. Make sure that all of the thinly sliced beef sirloin is evenly coated by adding it to the marinade. For optimal effects, marinate in the fridge for at least two hours or overnight. Set the oven temperature to 175F 80C. After taking the marinated beef slices out of the fridge, pat them dry with paper towels to get rid of any leftover marinade. To allow for air circulation, place the beef slices on a wire rack that is placed on top of a baking sheet. For three to four hours, or until the jerky is dry and firm to the touch, bake the beef slices in the preheated oven. If you have a dehydrator, you can use it as well; just follow the manufacturer's instructions. After cooking, allow the beef jerky to cool fully before putting it in an airtight container. Savor your homemade, high-protein, and nutritious paleo beef jerky!

Kendrick

[loveblake]

These Crock Pot Candied Pecans are a delightful blend of sweet and crunchy, perfect for snacking or topping salads and desserts.

Ingredients: 4 cups pecan halves. 1 cup granulated sugar. 1/2 cup brown sugar. 1 teaspoon cinnamon. 1/4 teaspoon salt. 1 egg white. 1 teaspoon vanilla extract.

Instructions: In a bowl, whisk together the egg white and vanilla extract until frothy. In a separate bowl, mix granulated sugar, brown sugar, cinnamon, and salt. Add pecans to the egg white mixture, stirring until coated. Pour sugar mixture over pecans, tossing until evenly coated. Transfer pecans to a slow cooker lined with parchment paper. Cover and cook on low for 3 hours, stirring every 30 minutes. Spread pecans onto a lined baking sheet to cool and harden. Store in an airtight container once cooled.

Roy Keller

[loveblake]

Smoky and sweet, these Vegan BBQ Tofu and Pineapple Skewers are a great bite to eat. The tofu soaks up the rich marinade, making a dish that is both tasty and savory. It goes perfectly with the grilled pineapple, which has turned caramelized and sweet.

Ingredients: 1 block extra-firm tofu, cubed. 1 cup pineapple chunks. 1/4 cup soy sauce. 2 tablespoons maple syrup. 2 tablespoons tomato paste. 2 tablespoons olive oil. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Wooden skewers, soaked in water.

Instructions: Mix soy sauce, maple syrup, tomato paste, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. This will make the marinade. Press the tofu to get rid of extra water, and then cut it into cubes that are easy to eat. Put the pineapple chunks and tofu in a shallow dish. Pour the marinade over them and gently toss to coat. Let it sit for at least 30 minutes. Using the wet skewers, thread the marinated tofu and pineapple on them one after the other. Warm up the grill over medium-high heat. For 10 to 12 minutes, turning the skewers every now and then, grill until the tofu is golden and the pineapple turns caramelized. For extra flavor, brush the grill with any marinade that is still there. If you want, you can serve the Tofu and Pineapple Skewers hot with fresh herbs on top.

Mariam Weber

[loveblake]

This Peach, Mozzarella, and Crispy Prosciutto Salad is a delightful combination of sweet peaches, creamy mozzarella, and the salty crunch of crispy prosciutto. It's drizzled with a simple balsamic vinaigrette and garnished with fresh basil for a refreshing and flavorful salad that's perfect for summer.

Ingredients: 2 ripe peaches, sliced. 8 ounces fresh mozzarella, torn into pieces. 4 slices prosciutto, crisped and crumbled. 2 cups arugula. 2 tablespoons extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and freshly ground black pepper, to taste. Fresh basil leaves, for garnish.

Instructions: Start by heating the oven to 350F 175C. Spread out slices of prosciutto on a baking sheet. Bake for 10 to 12 minutes, or until they get crispy. Take it out, let it cool, and then break it up. Put the arugula, peach slices, and torn mozzarella in a large salad bowl. Add balsamic vinegar and olive oil to the salad. Rub in gently to cover. Season with black pepper and salt that you just ground yourself. Break up the crispy prosciutto and sprinkle it on top. Add some fresh basil leaves as a garnish. Serve right away and enjoy!

Gary Avila

[loveblake]

The coconut and banana in these pancakes give them a tropical twist. They're fluffy and tasty, and they'd be great for a breakfast or brunch.

Ingredients: 1 ripe banana. 1 cup all-purpose flour. 2 tbsp sugar. 1/2 cup shredded coconut. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup coconut milk. 1 egg. 2 tbsp melted butter. 1/2 tsp vanilla extract.

Instructions: In a bowl, peel and mash the ripe banana. Stir the flour, sugar, baking powder, baking soda, and salt together in a different bowl. Break up the banana and mix it with the coconut milk, egg, melted butter, and vanilla extract. Don't mix any further than that. Put a nonstick griddle or skillet over medium-low heat and lightly coat it with oil or butter. For every pancake, pour 1/4 cup of the batter onto the pan. Once the top starts to bubble, flip it over and cook the other side until it's golden brown. Do the same thing again with the rest of the batter. You can top the hot Coconut Banana Pancakes with maple syrup or anything else you like.

Valerie

[loveblake]

Tartes Mditeranennes are savory tarts that are full of flavors from the Mediterranean. These tarts are made with a base of flaky puff pastry and are topped with tangy feta cheese, juicy cherry tomatoes, and briny Kalamata olives. Garlic and oregano add a burst of flavor. They show off the bright and fresh ingredients that are common in Mediterranean cooking and are great for brunch, lunch, or a light dinner.

Ingredients: 1 sheet of puff pastry. 1 cup cherry tomatoes, halved. 1/2 cup Kalamata olives, pitted and halved. 1/2 cup feta cheese, crumbled. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Spread the puff pastry out on a lightly floured surface and cut it into pieces that are the right size for each tart. Put the cookie dough pieces on a baking sheet that has parchment paper on it. Put the minced garlic, dried oregano, salt, and pepper in a small bowl and mix them together. Spread the olive oil mixture on each piece of dough. Put the Kalamata olives and cherry tomatoes that have been cut in half on top of the pastry pieces. On top of the tomatoes and olives, crumble the feta cheese. After the oven is hot, bake the pie for 15 to 20 minutes, or until the crust is golden brown and the toppings are starting to turn a little caramelized. Take it out of the oven and let it cool down a bit before you serve it. Before serving, sprinkle with fresh basil leaves.

#Savory, #Flavorsome, #FetaCheese

Tiffany S

[loveblake]

These mini homemade powdered sugar snowball donuts are a delightful treat that will melt in your mouth. They are easy to make and perfect for a sweet indulgence anytime.

Ingredients: 1 cup all-purpose flour. 1/3 cup granulated sugar. 1/4 cup whole milk. 1/4 cup sour cream. 1 large egg. 2 tablespoons unsalted butter, melted. 1 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 teaspoon vanilla extract. Vegetable oil for frying. Powdered sugar for dusting.

Instructions: In a mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together milk, sour cream, egg, melted butter, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter should be slightly lumpy. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot to 350F 175C. Using a mini donut maker or a small ice cream scoop, drop small portions of the batter into the hot oil. Be careful not to overcrowd the pot. Fry the mini donuts for 2-3 minutes, turning them occasionally, until they are golden brown and cooked through. Remove the donuts from the oil and drain them on paper towels to remove excess oil. While the donuts are still warm, roll them in powdered sugar until well coated. Place the powdered sugar-coated donuts on a serving platter and let them cool slightly before serving. Enjoy your mini homemade powdered sugar snowball donuts!

Norah Ashley

[loveblake]

Indulge in a delicious gluten-free tomato cheese tart with the earthy aroma of fresh thyme. This low-carb, vegetarian delight is perfect for any occasion. The almond flour crust adds a delightful nutty flavor to this savory dish.

Ingredients: 1 1/2 cups almond flour. 1/4 cup grated Parmesan cheese. 1/4 cup unsalted butter, cold and cubed. 1 egg. 2 cups cherry tomatoes, halved. 1 cup shredded mozzarella cheese. 2 tablespoons fresh thyme leaves. Salt and pepper to taste. Olive oil for drizzling.

Instructions: Start by heating the oven to 350F 175C. Put grated Parmesan cheese, cold cubes of butter, and almond flour into a food processor. Pulse the ingredients together until they look like big crumbs. When you add the egg, pulse again and again until a dough forms. Cover the bottom and sides of a tart pan with the almond flour dough that you press into it. You can keep things from sticking by using parchment paper. For 10 to 12 minutes, or until it starts to turn golden brown, bake the crust. Take the crust out of the oven and let it cool down for a little while. Put half of the mozzarella cheese shreds on top of the crust. Put the cherry tomatoes that have been cut in half on top of the cheese, cut side up. Add the fresh thyme leaves to the tomatoes. Add salt and pepper to taste to the tart. Add the last bit of mozzarella cheese on top to finish. Put some olive oil on top of the tart to make it taste better. Place the dish in an oven that has already been heated up. Bake for 25 to 30 minutes, or until the cheese is bubbly and the tomatoes are roasted and slightly caramelized. Take it out of the oven and let it cool down for a few minutes before cutting it. Add fresh thyme leaves on top and serve hot. No gluten, no meat, and low carbsenjoy your tomato cheese tart!

Janice Marsh

[loveblake]

These raspberry lemon cookie cups are vegan and full of fruity flavors. They make a great dessert or snack. They're simple to make and don't need to be baked, so they're great for any event.

Ingredients: 1 cup almond flour. 1/4 cup coconut oil, melted. 2 tablespoons maple syrup. 1 teaspoon vanilla extract. 1/2 cup fresh raspberries. 1 tablespoon lemon zest. 2 tablespoons lemon juice. 1/4 cup coconut cream. 2 tablespoons powdered sugar.

Instructions: In a bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla extract until well combined. Press the mixture into mini muffin tin cups to form the cookie cups. Place in the freezer to set for 20 minutes. Meanwhile, in a blender, blend raspberries, lemon zest, lemon juice, coconut cream, and powdered sugar until smooth. Remove the cookie cups from the freezer and carefully remove them from the muffin tin. Fill each cookie cup with the raspberry lemon mixture. Place the filled cookie cups back in the freezer for another 30 minutes to set. Once set, remove from the freezer and serve chilled. Enjoy these delightful vegan treats!

Nicole

[loveblake]

This Dill Chicken Salad is a low-carb and Paleo-friendly delight, perfect for a healthy and delicious meal. Packed with protein and fresh flavors, it's a quick and easy recipe for any occasion.

Ingredients: 2 cups cooked chicken breast, diced. 1/2 cup celery, finely chopped. 1/4 cup red onion, finely chopped. 2 tablespoons fresh dill, chopped. 1/4 cup mayonnaise preferably Paleo-friendly. 1 tablespoon Dijon mustard. 1 tablespoon lemon juice. Salt and pepper to taste. Lettuce leaves for serving.

Instructions: Put the chopped celery, red onion, diced chicken, and fresh dill in a large bowl. Whisk the mayonnaise, Dijon mustard, and lemon juice together in a different small bowl until everything is well mixed. Mix the chicken and vegetables together, then add the dressing and toss to cover everything. Add pepper and salt to taste. Put the salad in the fridge for at least 30 minutes before you serve it. Place the dill chicken salad on a bed of lettuce and eat!

Veronica Davenport

[loveblake]

This Pork Ranch Chili in the Slow Cooker is a hearty and tasty meal that is great for busy days. The savory ranch seasoning soaks into the pork and makes it tender. The beans and tomatoes give the chili more depth and richness. All you have to do is put everything in the slow cooker and wait until you're ready to eat a bowl of warm chili.

Ingredients: 1.5 lbs pork shoulder, cubed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 onion, chopped. 2 cloves garlic, minced. 1 packet ranch seasoning mix. 1 cup chicken broth. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. Optional toppings: shredded cheese, sour cream, diced avocado, chopped cilantro.

Instructions: Put black beans, kidney beans, cheese, garlic, onion, ranch seasoning mix, chicken broth, chili powder, cumin, salt, and pepper in a slow cooker. Make sure to stir everything together well. Put a lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the pork is soft and the flavors blend. You can serve it hot with extras like sour cream, diced avocado, chopped cilantro, or shredded cheese.

Giles B

[loveblake]

These Paleo-friendly pumpkin pancakes can be made without flour. These are free of dairy and gluten, and they taste deliciously of warm pumpkin spice.

Ingredients: 1 cup pumpkin puree. 2 large eggs. 2 tablespoons almond butter. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon baking soda. Pinch of salt. Coconut oil or ghee for cooking.

Instructions: In a mixing bowl, combine pumpkin puree, eggs, almond butter, and vanilla extract. Add cinnamon, nutmeg, cloves, baking soda, and salt. Mix until well combined. Heat coconut oil or ghee in a skillet over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through. Repeat with the remaining batter. Serve warm with your favorite toppings.

Alex Mosley

[loveblake]

The crunchy broccoli, sweet apples, salty bacon, and creamy dressing in this Bacon and Apple Broccoli Salad go so well together. This side dish is great for picnics, family dinners, and any other event.

Ingredients: 4 cups broccoli florets. 1 cup diced apples. 1/2 cup crumbled bacon. 1/4 cup red onion, finely chopped. 1/4 cup shredded cheddar cheese. 1/4 cup chopped pecans. 1/2 cup mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon honey. Salt and pepper to taste.

Instructions: In a large bowl, combine the broccoli florets, diced apples, crumbled bacon, chopped red onion, shredded cheddar cheese, and chopped pecans. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well combined. Pour the dressing over the broccoli mixture and toss to coat evenly. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Sprinkle additional bacon and pecans on top before serving if desired. Enjoy your Bacon and Apple Broccoli Salad!

Bobbi